This dish is strange. Now I only know venison tendon, beef tendon… but have not heard of tuna tendon. In fact, vertebrates are tendons, made of collagen, that function like ligaments. Small fish also have tendons, connecting the head and body like a tiny thread. Housewives called blood tendons. After washing the fish, use a knife to cut across the body, 1cm from the head and body; both sides have veins like white thread. To make fish no longer fishy and more delicious when processing, when making fish, these two blood tendons must be pulled out. Fried tuna tendon with fish sauce. Before 1975, tuna was not popular because it was believed that leprosy was itchy. Only adults eat. Children are forbidden. I secretly tried to eat, only felt itchy because it was delicious. Later, as a tourist, I saw people from other countries eating halibut, the price was not cheap. Good new research, the tuna that was criticized for being leprosy is a net tuna, about five or three kilograms back. The world’s favorite tuna is ocean tuna, fished individually, weighing fifty or seventy kilograms or more. There are children weighing nearly half a ton. Wild tuna (humpback fish) has many types, living in warm sea, far from the shore (about 200km). In Vietnam, tuna is a type of big-eyed, yellow-fin tuna. This is a valuable source of export seafood and nutritious food, easy to process into many delicious dishes. Tuna fishing season begins at the end of the lunar year, from the waters of Quang Tri, Quang Binh. After Tet, move gradually to Da Nang to Binh Dinh, then south from Thanh Minh Tet. The most popular tuna product is a fillet, half a hand, 3-4 cm thick, red au. The next thing is fish tendon, ivory white; eggs and stomach reddish brown; dark brown eyes. Delicious dishes made from tuna such as: sashimi (eaten raw), salad (Russian salad), pan-fried, fragrant stock or tomato, spicy hot pot, water bath (fish eyes, with Chinese medicine)… Especially tuna tendon is a strange, delicious, easy to make and nutritious dish. Fried tuna tendon with lemongrass and chili. Only tuna weighing over 40 kg has ribs for food processing. Each one has two strands. The length depends on the weight of the fish and is usually the size of a thumb. Ivory white veins, looking through the fat, made of collagen, so it is very good for health and reduces the aging process of the skin. The tendon has moderate toughness, it can be fried, fried, grilled with spices or cooked in hot pot, cooked with vermicelli with fillet, eggs, tuna stomach … It is recommended to buy preliminarily processed tendons, vacuum packed, half a kilo each. When processing, just rinse, pour hot water mixed with a little wine and marinate spices. Grill the chili to keep the pieces whole. The charcoal stove is the best. Eat wherever you go, bake there. Just eat and blow fresh coffee. Fry, stir-fry, cook hot pot… then cut in half, slice lengthwise into large pieces. Grilled tuna tendon. Photo: Da Thanh Seafood Fry lemongrass and chili until crispy lemongrass, garlic, and fragrant chili. Fry the tendons separately, about a few minutes to be cooked. When fried, add a little chili sauce, the cooked veins have an eye-catching golden brown color. Mix the stir-fried tendon with lemongrass, chili, and garlic. Take cucumber, tomato, cut into half pieces, turn your back, form butterfly wings, add onion or chili fiber in the middle, and you will have butterflies around the plate of fragrant tuna tendons. Dip chili sauce, soy sauce or sweet and sour fish sauce depending on your preference. Eating with bread, vermicelli, rice are delicious. This dish is served hot, the appetizer is a bit expensive. Tuna tendon is vacuum packed, so it is easy to transport and preserve. Cook sweet and sour hot pot, cook noodles separately or with fillet, stomach, tuna roe according to the general recipe, just different ingredients. Cook separately, especially grilled, fried, and stir-fried dishes. Everyone who tried it for the first time nodded, because the taste was sweet, light, fatty, fragrant, lumpy, chewy, soft… it’s hard to describe. The eater tried to guess, but couldn’t figure it out. Not squid ink. Nor is it like beef tendons, venison tendons, or the flesh of any other animal. Just know how strange and very delicious. A company employee bought fried lemongrass and chili, invited the whole family to try it. Everyone is also full of praise. Asking the price, you jokingly said ten times, more than 1 million a kilogram. The family thought it was true, shaking their heads: “It’s a bit expensive, if you buy a few hundred you can buy it often”. In fact, the price of tuna tendon is only about 1/2 of a fillet. The price is quite cheap, perhaps because many people do not know. Hearing about tuna tendon, everyone widened their eyes and thought it was a joke. This dish is not only “delicious basket breaking” that anyone can make. As easy as frying an egg. Eat once, sometimes addicted.

Tuna ingredients: – 320g tuna fillet, cut into 8 bite-sized cubes – 80ml soy sauce – 40ml sesame oil dầu – 1 teaspoon of white sesame oil – 2 avocados – 20g fresh ginger gừng Ingredients for making coffee sauce: – 4 cups of ristretto coffee – 20g sugar – 2 lemons, peeled and juiced – 1 small bell pepper – Fresh smell – 2 green onions – 200g cream cheese phô – 4 natural chili peppers Making: – Separate the avocado flesh, drizzle with lemon juice and cut into bite-sized cubes. – Diced bell peppers, add chopped coriander, season with salt and pepper to the cut avocado meat – Marinate the tuna fillet with soy sauce, sesame oil, fresh ginger and grated lemon zest, sprinkle a little white sesame oil and finely chopped onion on top. – Make coffee sauce: Heat ristretto coffee and sugar over medium heat until the solution thickens into a syrup. Be careful not to let the sugar burn, leading to a bitter syrup. After cooking, let the syrup cool. – Presentation: Whipped cream cheese and pour into a cup, spread the prepared avocado salad on top of the cheese and place a layer of tuna on top, garnish with red pepper and drizzle with ristretto coffee syrup. Can be eaten with sweet potato cake. Perform: Chef Ngoc Quyen

Chef Tuyet Pham created Quang noodles that are loved by the people of 3 regions and international friends. If the love of Quang noodles was passed on by her mother, the philosophy of Quang noodles was entrusted by Tuyet Pham to her little daughter Abby. The love of cooking like an underground circuit flowing through 3 generations has become a story that Tuyet Pham carries with him in every step of his journey. Master chef has cooked standard Quang noodles according to the philosophy of instilling love. The ingredients for the dish include: – 1 kg of Quang noodles, 300 g of chicken fillet, 500 ml of chicken bone broth – 1 tbsp spring onion – 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cashew powder – 2 tablespoons 3 Mien anchovy dipping sauce (divided evenly during cooking) – Lettuce, basil, baby cabbage, scallions, cilantro (can add banana buds depending on preference) – Rice paper, roasted peanuts, 100 ml of peanut oil (peanut oil) – Spices: seasoning, sugar, pepper, paprika. The familiar, rustic ingredients make delicious Quang noodles. The processing steps are as follows: Step 1: Chicken fillet marinated with a little dipping sauce 3 Mien, add a little chopped onion to create fragrance. 3 Mien anchovy sauce marinated chicken to help Quang noodles more flavorful. Step 2: When the pan is hot, add the peanut oil and onion until fragrant, use chopsticks to stir until golden brown before adding the chicken. Stir well until the chicken starts to hunt again. Add turmeric powder and cashew powder. After the color dissolves, add 3 Mien dipping sauce and stir with your hands so that the meat is absorbed into the fish sauce to create a characteristic aroma. Chicken color, smell up with 3 Mien anchovy dipping sauce and spices. Step 4: Continue to season with salt, sugar, seasoning in the ratio 1:1:1. Adjust the heat to low so that the spices infuse the meat. Continue to add some pepper and chili powder. Step 5: When the tenderloin is seasoned and cooked, add the chicken broth. Wait for the broth to boil, the spices in the chicken come out and mix with the broth. Step 6: Season to taste. Put Quang noodles in a bowl, serve with chicken, fill with broth, add peanuts and green onions. Raw vegetables presented on the side, served with chili lime and a cup of 3 Mien dipping sauce. Sweet chicken broth for delicious Quang noodles. In his recipe, chef Tuyet Pham cleverly added 3 Mien anchovy dipping sauce as a special “trick”, helping diners from 3 regions and international friends feel the delicious taste and flow of national cuisine. Loving family in a bowl of Quang noodles. With passion and culinary knowledge, Uniben constantly researches the taste of traditional dishes, explores and refines the characteristics of 3 regions to bring delicious products imbued with the essence of moisture. real Vietnamese. Including 3 Mien anchovy dipping sauce with ingredients from pure anchovy fish sauce, specially prepared according to its own secret to produce a traditional standard sauce. 3 Mien dipping sauce has a golden brown color, a mild aroma, is both delicious and convenient for all dishes from stocking – stir frying – cooking to using as a dipping sauce without mixing, giving the dish a rich and delicious taste Traditional flavor saves cooking time.

Pumpkin is a good food for people with colitis (Illustration from the Internet) Note that vegetables should use the young part, remove the fiber, old and hard. Dishes should be mainly cooked in the form of steaming, boiling, and limiting frying and stir-frying. In addition, you should drink enough water. Foods that should not be eaten include grilled meat, fatty meat, grilled fish, fried spring rolls, black beans, white beans, onions, raw onions, potatoes, bamboo shoots, wine, beer, coffee, carbonated soft drinks. because these foods can cause flatulence and bloating. Also, do not eat foods with a lot of lactose such as cow’s milk, with a lot of sugar such as too sweet fruits, honey, sweet candies, because these sugars will cause bloating, gas and diarrhea. Avoid hard foods such as tendons, cartilage, head, neck, chicken wings, bamboo shoots, raw vegetables, peas, cowpeas, boiled corn, boiled beans, roasted beans…

Sturgeon is a food with high nutritional value. Sturgeon has always been mentioned as a food with high nutritional value, easy to absorb and digest. Tough sturgeon meat, containing high nutritional content, should be processed into many attractive dishes such as salted sturgeon, sour soup, braised banana beans, sturgeon hot pot or grilled sturgeon … But for those For followers of the salad, to fully enjoy the original fresh taste of sturgeon, sturgeon salad is the number 1 choice. Sturgeon salad is the same way as other fish salad, the difference lies in the processing stage and the taste is lighter, easier to eat, so it is suitable with the taste of most diners. How to prepare sturgeon salad is also very simple, but to have enough taste and nutrients, we need to have certain knowledge about sturgeon species and that is also the secret to help us get a delicious sturgeon salad. right tune. Mr. Nguyen Huy Luc, chef of Turtle restaurant, Tien Yen town, Tien Yen district, shared: Sturgeon does not have bones like other fish but only cartilage. In particular, sturgeon have a viscous layer on the outside of the skin. To remove this viscous layer, we need to prepare a pot of boiling water, add the whole sturgeon to nine layers, then use a brush or towel to wipe off the oil. Next, we filter the cartilage lines on the sides of the abdomen with a knife and then the fins, cartilage on the back. Cut off part of the tail to make it easier to fill. Cut the sugar on the top to make it easier to separate the meat. Make a fish fillet by slitting the flesh on each spine. So we have separated the flesh from the bone cartilage. Finally, cut the fish meat into pieces and filter the meat and fish and remove the skin. Sturgeon is served with vegetables and mustard sauce. To keep the fish fresh and delicious, the thinly sliced ​​fish will be placed on an ice-coated plate. And for sturgeon salad, in addition to the main ingredient that is sturgeon, it is indispensable to serve vegetables such as: pineapple, green banana, carrot, fresh chili, ginger … and herbs. When eating, we can dip fresh fish slices in lemon juice so that the acid in the lemon will re-ripen the fish, and at the same time help the fish become sharper and more crunchy. All vegetables and fresh fish slices are wrapped in spring rolls with mustard soy sauce, the feeling of biting a mustard-flavored salad is sticking to the eternal nose and then enjoying the fresh taste of the fish. mixed with vegetables is very delicious without being fishy.

Pan-fried tuna fillet Pan-fried tuna eggs Learn more about tuna is a nutritious food, easy to cook into many delicious dishes, especially tuna. The tuna fishing season starts at the end of the lunar year, from the waters of Quang Tri and Quang Binh provinces. During Tet, we will gradually move to Da Nang to Binh Dinh, then down to the South from Tet Thanh Minh. The most popular tuna product is fillet, half-hand size, 3 – 4 cm thick, red au. Second is the fish tendon, ivory-white color; reddish brown eggs and stomach; dark brown eyes. Delicious dishes made from tuna such as: sashimi (raw), salad, sautéed, braised, hot pot, vermicelli, distillation (fish eye) … The easiest and fastest way is to fry the caviar or whole fillet. Season the fish with some spices, garlic onion in hot oil, fry over medium heat. When the fish outside turns white brown, the inside is ripe and delicious. Scoop fish to a plate, eat hot with rice, bread, french fries with a little herbs, boiled vegetables … depending on your preference. Fish, eggs are sweet, sweet, creamy and fragrant. Tuna noodle soup To cook noodles or hot pot, the fish will be cut into 2 – 3 cm pieces. Ribs of fish, eggs, stomach, sliced ​​just right. Soak in dilute salt water for about 1 hour, take out, rinse, drain. Marinate fish with onion, chili, fish sauce, monosodium glutamate. Boiling water, remove fish, tendons, stomach and eggs, respectively. Let the water boil for a few minutes, let fragrant slices, cut the areca tomatoes. Let the water boil for a few more minutes, lower the heat, season just enough. Hot pot served with vermicelli boiled water, served with banana shavings, mustard greens, bean sprouts, scallions, herbs; pure fish sauce with chili sauce. The sashimi is easier to make. The tuna fillet is thinly sliced, just right. Serve with mustard, soy sauce, with kimchi, chopped ginger, and fresh onions, depending on your preference. In addition to the above dishes, tuna can bake aluminum foil, make an egg roll; warehouse tomatoes, sauerkraut, chili; tomato sauce, salad making, tuna eyes with Chinese medicine …