Gal Gadot is an Israeli model and actress. She is known for winning the Miss Israel award in 2004. During her career, she was marked by blockbuster films such as Fast & Furious and Wonder Woman 1984. To match the image of the superhero, the actress members have been following a healthy diet. Photo: Car. Gal Gadot starts the morning with a routine drink a lot of water . The actress said, “I always have a full bottle of water on hand and the first thing I do when I wake up is to drink it all.” Theo Eat This Drinking a large glass of water in the morning helps metabolism in the body take place. It begins to fuel your body. Image: Vanity Fair. Gal Gadot applies Mediterranean diet . According to Gadot’s trainer, Magnus Lygdback shared that her menu includes eggs, avocado, tomatoes, quinoa, grilled fish salad, rice with vegetables and grilled meat. Eat This The benefits of this diet include prevention of heart disease, diabetes, improved gut microbiota, cognitive decline and some cancers. Image: Parade. Although the actress adheres to a healthy diet, she Don’t give up on your favorite foods . “I’m not a saint so I still eat burgers and stuff from time to time. However, I’ll try to limit them and eat low-fat foods,” she told Shapes. Image: Enfemenico. Even when not acting, Gal Gadot still prioritizes work do exercise top. During the pandemic, the actress mostly practiced at home. “I try to get there every day. Sometimes, my body doesn’t allow it, so I’ll work out 3-4 times a week,” the star said, admitting that exercise is a habit that helps her keep up get in good shape. Image: Reddit. It’s not just exercise that helps Gal Gadot maintain mental and physical health. The star shared that she relies on scientific applications to conduct sessions meditation at home. “Meditating every day and getting enough sleep is key to staying in a good mood,” she says. Many studies show that meditation can reduce anxiety, calm the mind, and problems related to blood pressure. Image: Kknews, FitnessReaper. 10 minute exercises at home to be as beautiful as Korean stars When the gym is closed, you can refer to simple exercises to maintain the figure like a Kpop idol.

With her acting career, she is loved for her powerful warrior roles in blockbusters Fast & Furious and Wonder Woman 1984. To get those roles, Gal Gadot had to go on a very strict diet. Every day, she follows the process as follows: Since the night before, Gal Gadot had prepared a full bottle of water by the bed. In the morning, the first thing she did was drink it all. Drinking water in the morning helps the body activate metabolism, thereby providing energy so that you feel full of life. Gal Gadot follows a Mediterranean diet. With this diet, she will eat more fish, vegetables, tubers, fruits, beans and whole grains, reduce the intake of ingredients such as red meat, dairy products, sweets. Compared to other diets, the Mediterranean diet is unique in accepting calories from fat, as long as you choose the right type of healthy fat, such as olive oil. This mode also allows drinking some wine. In addition, the strength of this diet is that there is no need to worry too much about counting calories or nutrients (including protein, fat, starch). Magnus Lygdback – Gadot’s trainer said her menu includes eggs, avocado, tomatoes, quinoa, grilled fish salad, rice with vegetables and grilled meat. The Eat This page says that this diet is effective in preventing heart disease, diabetes, improving the gut microbiome, cognitive decline and some cancers. Gadot adheres to the diet very carefully, but she still allows herself to relax deliberately. She told Shape: “I’m not a god, so I can’t give up all the delicacies. I still eat burgers and other fast foods from time to time. But I very rarely eat them. I increase my intake of low-fat foods.” In addition to the diet, Gal Gadot also works hard to exercise. During the time of social distancing, she still maintains the habit of exercising 3-4 times a week. The busy schedule and pressure from public dramas made Gal Gadot unable to sleep well. That’s why she learned to meditate to ensure quality sleep. She shared: “Every day I meditate and try to get enough sleep to maintain a good mood.” According to Gal Gadot, stress will have a negative effect on appearance. She always advises fans to balance mental and physical health to have a happy life.

Tao Thanh Pho restaurant has passed 3 generations of development in Binh Da Ward. Photo: Thuy Moc Bien Hoa is famous for its traditional craft villages such as tet cake making (Hiep Hoa Ward), gai cake making (Tan Mai Ward, Ho Nai Ward), Ben Go Wine (An Hoa Ward)… and shops. Long-term food with bold Southern flavor. * Nostalgic for old dishes Pho is one of the dishes present in most places in Vietnam. For Vietnamese people, pho is considered a national dish, a culinary specialty of Vietnam in the world. Pho in any region will have its own flavor of that region. And few people know that, in Bien Hoa City, there is a shop that has become nostalgic for many generations with the name Tao Thanh Pho restaurant. Tao Thanh Pho restaurant is located on Tran Quoc Toan Street (Binh Da Ward) since the 1960s, built by Mr. Hoang Dinh Tao. Ms. Hoang Thi Nuong, the daughter of Mr. Hoang Dinh Tao, who succeeded the current Tao Thanh Pho restaurant, said that since 1955, her father had returned from Saigon to Bien Hoa to work as a street vendor selling pho. After a few years, her father saved up capital and opened a pho restaurant named Tao Thanh with the meaning that the shop was created by Mr. Tao himself. Before 1975, Tao Thanh Pho restaurant was located right at the Xe Lam station at Tam Hiep junction, so today the shop is not only a perennial restaurant in Bien Hoa, but it is also a memory of the youth and childhood of many people. many people, especially the expatriates. Ms. Nuong shared that in previous years, the pho shop sometimes welcomed elderly diners from abroad to visit the restaurant for breakfast and tell stories about the old times when they used to eat Pho Tao Thanh. Now, the old generation is older, sometimes Tao Thanh restaurant welcomes a few young people, who are descendants every time they have the opportunity to visit their hometown, they come to the shop to enjoy the countryside and take pictures to send to their grandparents. , elderly parents are living abroad. Ms. Nuong shared: “I am 70 years old this year, this pho shop will continue to be maintained by my nephew. My grandson used to be a teacher, but because he wanted to keep the job left by his grandparents, he decided to continue the pho restaurant left by his grandparents, because the shop has attached too many memories not only of the family but also of many generations. for decades now”. Banh tet Cu Lao Pho with the typical flavor of Southern sticky rice. Photo: Thuy Moc Coming to Bien Hoa, many people heard and looked to buy banh tet, banh ú made by the hands of bakers in Hiep Hoa Ward (also known as Cu Lao Pho). Pho islet is known by many people for its rustic dishes like the people who were born and raised on this land. Currently, the area of ​​Hiep Hoa has about 10 baking households with decades of seniority. Every Tet holiday comes, bakeries are busy with packers and customers coming in and ordering cakes. Ms. Tran Cuc Lang has more than 30 years in the baking profession, which has been passed down from her parents’ generation. Ms. Lang said that her bakery now needs about 50kg of sticky rice every day to pack all kinds of banh tet and banh ú, both retail and deliver to wholesalers. Every afternoon, Mrs. Lang’s small cake stall located right on Ha Huy Giap Street (Quyet Thang Ward) for nearly 20 years has become a destination for city people after work. Most people who buy cakes are familiar with the taste, so there is no need to ask for each item or the price. * Unforgettable delicacies Talking about the delicious dishes of Bien Hoa, many people also know famous dishes such as: Tan Mai fish salad, Nam Ri shrimp hot pot, popular restaurants crept in residential areas with a thickness of decades. . With the advantage of having the Dong Nai river in the heart of the city, the people of Bien Hoa take advantage of the natural environment to form an area for raising rafts on the river. With abundant raw materials available, people in the fishing village area have created a special dish from fish, in which Tan Mai fish salad is known to many people for its very own delicious taste. Tan Mai fish salad is made from red snapper, carp or giant fish. Ingredients from red snapper are most commonly used by chefs for fish salad because this is a meaty species. Fresh fish after cleaning, the chefs take the bones and cut them into thin pieces, just eat and mix with spices. Tan Mai fish salad, when eaten, cannot be without a dipping sauce made from the meat, liver and fat of the fish boiled with onions, lemongrass, galangal, and roasted sesame seeds. The taste of the sauce is the factor that determines whether the fish salad is delicious or not. Along with sauce, wild vegetables to serve fish salad with many kinds such as cloves, guise leaves, apricot leaves, fig leaves, basil, coriander, perilla, lettuce … Nam Ri shrimp hotpot is famous for many years in Bien Hoa city. Photo: Thuy Moc As a newcomer living in Tan Mai Ward for more than 10 years, Mr. Tran Hoang said that before, he was afraid to eat raw fish. However, after eating it for the first time, Mr. Hoang was no longer afraid to use raw fish. Whenever friends and relatives come to visit, Mr. Hoang often treats guests with this unique raw fish dish, which everyone compliments on its rich and unique taste. Coming to Bien Hoa, if you have a little time to wander in the alleys in the residential areas of local people in wards such as: Hiep Hoa, Tan Van, Buu Hoa, Tan Mai… visitors from afar will come across these A small old restaurant with the taste of the Southern region. Today, in the face of the need for integration and development, Bien Hoa City not only retains traditional popular dishes but also is a place where many culinary styles from countries around the world converge such as: culinary Japan, Korea, China, European countries… Therefore, preserving local culinary values ​​is a matter of great interest to many people, especially in the field of tourism. Because in the process of integration, exchange opportunities between countries are promoted, tourism has development conditions, cuisine will be a potential that needs to be invested and promoted in the most effective way. the promotion of the image, richness and distinctiveness of the cuisine and culture of the local people.

Bac Giang lychee: Referring to Bac Giang specialties, it is impossible not to mention lychee. Lychee is sweet, thick pulp, small seeds are delicious lychee. In addition to fresh lychee here, people also dry lychees to keep the flavor of litchi without losing the characteristic sweetness of this fruit. Yen The hill chicken: It is impossible not to mention Yen The hill chicken, one of the famous specialties in Bac Giang. Hill chicken meat is usually firm, sweet and fragrant, not mushy and chewy. The most delicious dish is boiled chicken with salt and lemon leaves, chicken broth can be used to cook noodles or chan with rice is also great. Banh Da Ke: The richness and attractiveness of Bac Giang cuisine is reflected in many famous Bac Giang delicious dishes and famous specialties in Bac Giang that should be enjoyed. Banh Da Ke is one of the typical dishes of the Northern countryside. Dong Quang molded cake: This is one of Bac Giang’s specialties that you should try, with a piece of white cake, soft and smooth, both flexible and fragrant, with a rich, rich flavor of the homeland. Nham Ca: A rather strange dish for diners who have never visited Bac Giang. Nham fish is made from ingredients such as black filling, bacon, carp, herbs, sour star fruit, roasted peanuts, basil, … all of which are preliminarily processed and mixed together, sprinkled a little on top. fragrant roasted peanuts have been crushed. This dish can be served with soy sauce. Tho Ha rice paper: This snack has long been famous from afar for its delicious taste, carefully selected and meticulously processed from the skillful hands of the baker here. Tho Ha rice paper has sesame rice cake and coconut rice paper, each type has a delicious and attractive taste. Noodles Luc Ngan: This is a type of dry noodle to bring home as a gift for relatives, very convenient, made from rice of the Bao Thai Hong rice variety, so the noodles are flexible, smooth, used as instant noodles and perhaps how to prepare them. The best dish is to eat Chu noodles in a hot pot meal or cook with a bowl of sour soup with minced meat or bone broth. Luc Ngan sucker cake: is a cake made from glutinous rice flour, molasses and spicy vegetables (green cabbage). Spicy vegetables washed, pounded and squeezed to get water, kneaded glutinous rice flour with spicy mustard leaf juice, then molded the cake (rounded like a floating cake), dropped the cake into a pan of cooking oil and fried until it was golden, took out the cake, quickly released it. into the pot of molasses (the pot of honey is simmered). The cake has a sweet taste of molasses mixed with glutinous rice. This is a unique dish of the San Rui ethnic group in the Luc Ngan region. The ingredients for making shoulder cakes are glutinous rice, sugar, green beans, banana leaves, wormwood… Hiep Hoa Sesame Salad is a typical rustic dish often made to invite distinguished guests when coming to Bac Giang to play. This dish has this unique flavor that makes anyone who eats it and remembers it forever. Eating sesame fish salad is indispensable for spices such as: clove leaves, fig leaves, sesame leaves… Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Referring to the specialty of Trang An Ninh Binh, it is definitely indispensable for the famous goat meat dish that anyone who comes to Ninh Binh will have to enjoy. Ninh Binh goats are grazed naturally, eating goat meat feels firm, low-fat, sweet and fragrant. Ninh Binh Goat In addition, goat meat here is also processed into many dishes with many different processing methods such as grilled goat, rare lemon, stir-fried, pan-fried… Processing in restaurants, people often choose 2 types. mountain goats and grass-fed goats. If it is Ninh Binh mountain goat meat, it will feel firmer and more crispy when eaten, whereas grass-fed goat meat will be softer and sweeter. To have a delicious dish, it requires the chef to be very meticulous in processing and cleaning so that the goat meat does not have a bad smell, strong or unpleasant. Each restaurant will have different recipes, but most still retain the inherent characteristic flavor. Many people also say that goat meat can also cure many diseases, so if you have the opportunity to come to Ninh Binh, don’t miss the famous mountain goat meat here. Because it is a famous specialty, it will not be too difficult for you to find a good goat restaurant in Ninh Binh, but according to many people’s experience, delicious goat shops are usually concentrated in central areas. such as Ca Cave, Truong Yen, Hoa Lu. 2. Burnt rice Ninh Binh burnt rice is different from the rice of other regions because it is carefully selected from raw materials to processing methods. If in the past Ninh Binh burnt rice was traditionally made with carpentry to eat with goat sauce, now due to the needs of diners, elder rice is processed with a variety of delicious sauces with cotton wool or shrimp paste on top. attractive momentum. Ninh Binh burnt rice The special thing about the burnt rice dish in this ancient capital is that the chef must be very meticulous in each processing stage. For delicious burnt rice, you must use fragrant glutinous rice, clear and round seeds. Rice must be cooked in a cast iron pot on a charcoal stove. When cooking rice, the fire must be kept evenly to burn evenly, the grain is neither thick nor thin. After getting rice, people take it out to dry in the sun and then bring deep fried rice with lard or cooking oil. The price of each packet of burnt rice is also quite cheap, only about 30,000 VND. You can find yourself a pack of burnt rice at delicious restaurants in Ninh Binh or stalls selling souvenirs and specialties in tourist areas. 3. Nectar salad Nec salad is a dish not everyone knows when coming to Ninh Binh, but this is a very special cuisine in Kinh Do land. The frog is a fish in the same family as the eel, long like an eel. There are species that can live in salt water, there are also species that can live in brackish water, where this fish is famous and the best salad is the salad made in Kim Son district of Ninh Binh. . Frogfish is available almost all year round, summer is the most fish season, but this fish is smooth and very strong, so it is quite difficult to catch, so people often have to use nets to catch fish. Frozen salad The processing stage requires the chef to perform meticulously. Fish is washed with lime water, ash water and bamboo leaves. Then, people cut the fish from the back like an eel, remove the bones and slice thinly. Next, people use turmeric and ginger juice to remove the fishy smell of fish, then lemon juice is used to cook fish meat. The final stage is to mix fish meat with hearing. The special secret of this salad is the dipping sauce, called in the local dialect. This dipping sauce is very special and made quite sophisticated because it is cooked from crushed fish bones, along with batches, minced galangal, garlic, chopped chili along with sugar, main noodles, pepper … when eaten, you will feel You will receive the aroma of spices mixed together and the very characteristic smell of scallions. Enjoy fish salad with rice paper rolls with wild leafy vegetables such as fig leaves, apricot leaves, clove leaves… along with a handful of fish salad, rolled up and dipped into the dipper. You will see a whole culinary sky of Kim Son in the rustic but sophisticated dishes that make diners eat once and remember forever. 4. Yen Mac sour spring rolls Ne Legend has it that the Yen Mac spring rolls were created by the daughter of the senior official Pham Than Duat, Pham Thi Thu. She made this spring rolls based on the Hue royal spring rolls of the Nguyen Dynasty. Different from Thanh Hoa’s famous spring rolls or Phung spring rolls, Yen Mac Ninh Binh’s sour spring rolls are a much more sophisticated and careful dish, that’s why when you enjoy them, you will see the taste of the dish. This dish is very special. Yen Mac sour spring rolls Making spring rolls is not too complicated, but it is picky about people, it is the same ingredient, it is the same stage that not everyone makes the typical delicious spring rolls. After peeling off the leaves, you will see that the spring rolls still retain their characteristic pink color along with the tough and crispy skin fibers that blend with the aroma of guava leaves. When eating, it will be dipped with sweet and sour sauce and added a few slices of chili or rolled with fig leaves to increase the flavor of the dish. Yen Mac spring rolls are often chosen by tourists to bring back as gifts for their loved ones. However, not anywhere in Ninh Binh can make this dish, to be able to enjoy the true traditional flavor, you must definitely visit Yen Mac land, Yen Mo district. 5. Mountain snail Not only famous fried rice or goat meat, but also Ninh Binh mountain snail dish is not inferior. Mountain snails are often found in caves in the limestone mountains of Tam Diep town, Nho Quan, but not always. Ninh Binh mountain snail Snails are only available from April to August every year, and in the rest of the time, mountain snails often bury themselves in thick rock crevices. Therefore, if you visit Ninh Binh during this time, you will have the opportunity to enjoy Ninh Binh mountain snails. The difference of mountain snails compared to other types of snails is that they often eat the main leaves of medicinal plants, so when processing, they should not be washed too thoroughly or else the herbal substances will be lost. Mountain snail meat when eaten is often crunchy, no need to remove the intestines. You have to enjoy it slowly and chew it carefully to feel the aroma of traditional Chinese medicines. Mountain snails can be processed into many different delicious dishes such as water snails, stir-fried with garlic and chili, fried with tamarind or steamed with ginger and dipped in sour and spicy dipping sauce. Come to Ninh Binh to enjoy mountain snails when you have the opportunity because not every season has this special snail

Salmon salad. Thai ethnic fish salad is made from many different types of fish such as salmon, herring, sardines, carp, catfish… each type of fish will have its own flavor when processed into a salad, but in general they are all the same. gives people a feeling of freshness and coolness, especially in summer weather. An important part of deciding whether a fish salad is delicious or not is seasoning, fish salad has many ways of processing, but Thai ethnic fish salad is often processed into mixed fish salad. Mixed fish salad is usually selected fresh fish in clean water from 2kg or more, then stripped of the skin, carefully filtered the bones, do not let the fish meat come into contact with cold water, use white paper to cover the meat in a bucket of rice to absorb the fishy , dry the meat, and then slice it thinly. Then prepare the spices including: thinly sliced ​​forest banana flowers, soaked in water, coriander, herbs, basil, water basil, perilla, fresh chili, garlic leaves, garlic bulbs, crushed roasted peanuts, mac Khen, pangolin seeds, lemon, especially indispensable sour bamboo shoot juice. When the ingredients are ready, the processor uses a reasonable dose to mix the thinly sliced ​​fish with the prepared spices. With this method, the pieces of fish meat are mixed with banana flowers, plus the spices that create the strange aroma of sour water, the rich aroma of peanuts, and the spicy taste of chili peppers. Note, after mixing, you should use it immediately, avoid it for a long time, it will not be crispy, it will not be full of flavor. Mixed fish salad The fish salad of the Thai ethnic people who eat once, they want to enjoy it many more times, has become a special dish with a distinct culinary culture that is indispensable on the solemn trays, enjoyed by many people. Culinary experts and tourists appreciate and prefer.

Fatty convex fish is a specialty that attracts many diners when coming to Phan Thiet. Quite like a stingray, it also has smooth skin, soft and fatty meat, a lot of crispy cartilage, but the fish is smaller in size. Convex fish can be processed into many delicious dishes, the most popular is steaming, drizzled with onion fat, called slurry. When eating, you will roll fish with rice paper, raw vegetables, sour star fruit, acrid banana, dipping sauce or sweet and sour fish sauce… Photo: Vietlifetj. In the waters of Phan Thiet, fresh herring is often used to roll spring rolls, instead of meat and shrimp filling of the usual spring rolls. Herring is fillet, boneless, chopped, marinated with spices, onions, peppers, then mixed with cassava, carrots, scallions… as filling, rolled up with thin rice paper, fried until crispy golden brown. Served with herring rolls, there are also spring rolls, spring rolls, boiled eggs, skin hearing, herbs, peanut fish sauce… Photo: Nguyentuyet0302. Phan Thiet can cake dishes usually have a plate of cake, a portion of fish sauce and food of their own choice. In particular, the ingredients served with banh can are quite attractive and rich, including minced mango, fat omelette, boiled egg, shumai, boiled pork skin, especially braised fish, usually fatty pangasius. service according to customer preferences. Photo: Wheretoeat.inphanthiet. From fish such as apricot, transparent, opaque, herring… the people of Phan Thiet have processed them into attractive and flavorful fish salads. The ingredients for fish salad are usually peanut sauce mixed with a paste, lots of garlic, chili, using delicious fish sauce. When eating, you will use thin rice paper to roll fish, herbs, minced mango, cucumber… Photo: Chocolate_2992. In Phan Thiet, fish cake soup is quite popular. Fish cake is made from fresh, chewy, sweet sea fish that can be steamed or fried. In addition to fish cakes, the bowl of banh chung also has lean fish, quail eggs, pork hoof… depending on each restaurant. Photo: Dbngoc__. Phan Thiet fish sauce is a famous specialty and has protected geographical indications. According to documents of the National Office of Intellectual Property, the main source of raw materials for making traditional Phan Thiet fish sauce are white chalk striped anchovies, charcoal striped anchovies, scads, small scads, etc. Binh Thuan sea area, for fish sauce products with bright colors and high protein content. Photo: Dinh Hoa. Phan Thiet has many delicious dry specialties, which are loved by tourists to buy as gifts. Dried yellow snapper is among them. The fresh yellow snapper is split with butterfly wings and then dried and dried, usually dried or seasoned with spices. You can use dried yellow snapper to bake, fry, rim, mix salads… Photo: Bach.hoa.ngu.

No longer a pristine, quiet island as before, Phu Quoc in recent years has “changed flesh” attracting thousands of tourists every year. The natural scenery of the clear waters, mixed between forests and streams, has helped Phu Quoc bring a proud name, the pearl of the South. And it would be a mistake to ignore the unique cuisine with many unique flavors here, such as herring salad. To be able to make this attractive dish, the people of Phu Quoc have chosen the herring that has just been caught from the sea still fresh. That is why the dish is delicious and guaranteed to be hygienic. After being processed and washed, herring can be prepared with a salad. The ingredients used to mix with herring include shredded onions, purple onions, chili and grated coconut. To be able to make this attractive dish, the people of Phu Quoc have chosen the herring that has just been caught from the sea still fresh. That is why the dish is delicious and guaranteed to be hygienic. After being processed and washed, herring can be prepared with a salad. The ingredients used to mix with herring include shredded onions, purple onions, chili and grated coconut. As for herring salad, you will definitely use the famous Phu Quoc fish sauce mixed with lemon, sugar, garlic, chili and small roasted peanuts until sour, salty, sweet flavors blend together. And another indispensable part in Phu Quoc herring salad is rice paper and vegetables. Vegetables here can be lettuce, herbs, cinnamon, leaves or fresh green forest vegetables in Phu Quoc. The right way to enjoy the style of this salad is to eat it with rice paper. Pack raw vegetables, lettuce, fresh fish and add a few strands of coconut, roasted peanuts … inside the thin, thin piece of cake. Dab the salad gently in the thick fish sauce, put it in your mouth to feel the delicacy of each flavor. “Hidden” inside the supple outer layer is a piece of fresh and sour fish that is soft and melts right away when touching the lips. Then somewhere mixed crispy coconut fiber, fat leopard, cumin or roasted peanuts. Chewing while feeling each level of taste spread and thanks to the fish sauce, the dish seems to be raised to new heights. Herring salad is simple, rustic, but has a very strong attraction. Each ingredient is nothing special, but when “shaking hands”, it creates a song that fervently holds the diners. Initially, there were many people who would be afraid to try this raw salad, but when they missed out on discovery, they kept lingering about the taste buds forever. Herring salad is a popular and popular dish in Phu Quoc, so you can find this dish anywhere on the island. With only 30,000 VND per plate for 2 people to eat, visitors can comfortably enjoy this specialty. (According to GiadinhNet)

It took about half an hour to fly, pearl island appeared before my eyes with long sand, blue sea. The three days here have left many impressions and good memories with me. Where should I go to Phu Quoc? If you want to relax, just like to watch the clouds on the resort’s premises, you should choose the places to stay in the northern area of ​​the island. With a rather secluded location, this place is a suitable stopover for those who want a quiet, private space. You should choose an accommodation suitable for the purpose of the trip. This trip, for the purpose of exploration, experience, I choose a place to rest not too far from the airport and entertainment spots in the city. There is no shortage of beautiful resorts for you to choose from within a radius of 6-10 km from the center of Phu Quoc. I choose to stay at Sol by Melia. This location is about 4 km from the airport and about 8 km from the center of Phu Quoc, quite convenient for travel and sightseeing. This area has a beautiful coastline, suitable for those who like to watch a romantic sunset. I stayed in the superior room for 1.4 million dong / day. What to eat in Phu Quoc? Back in Ho Chi Minh City, sometimes when I mention, I saliva because I crave food in Phu Quoc. Going to Ham Ninh fishing village to watch the sunrise (5h45-6h), you can go to the market gate to eat fish noodle soup, the taste is quite strange but not too excellent. I like the vermicelli closer to the jetty. The shop opens early in the morning, the crabs have just been picked up from the sea, so they are fresh, the price is 150,000-200,000 VND / kg, thanks to boiling for some 30,000 VND more. Experience is to choose small crabs, delicious, firm meat, both fresh, sweet and full of bricks, dipped in spicy salt and pepper. H’mong roast duck herring salad pizza is a new combination worth a try. Accordingly, herring salad and sweet salty fish sauce are sprinkled on the pizza to absorb evenly. Fragrant grilled herring flavored with crispy onion. H’mong duck is cut pomegranate seeds, fragrant, sprinkled with chili oil to increase the pungent taste. You should not try anything in Phu Quoc because if you miss it, you will be addicted, remember forever. Original noodle soup is more delicious than other places. Clear broth. Sweet chewy shrimp rolls. Vermicelli stalks, crisp and thin. Guests come to make their own dipping sauce, scoop the ready-made salt spoon into the cup and then squeeze the salt-covered kumquat, stir well. Before eating, you put a spoonful of sauce into the bowl of noodles. Entering the gate of Phu Quoc night market, the atmosphere reminds me of the colorful stalls in Thailand. In addition to seafood, you have many other delicious options to fill your belly such as skewers, grilled chicken legs … Tour 4 islands Phu Quoc is sunny, the sea is beautiful, but to see the beautiful sea more beautiful, you should add 4 island tours to your schedule. Price 699,000 VND / person, quite cheap. Guests are picked up at the hotel lobby at no additional cost. Canoeing, crossing blue waves, I came to Coral Park first. This is the only place for guests to choose to roam around or spend 950,000 VND to walk on the sea floor to watch fish and corals. The next stop is the Nail Island. On the beautiful beach, this place has some nice photo spots. You can change clothes to take pictures, eat breakfast before continuing the tour. The sea on the islands is calm, so it is easier to bathe. Hon Gam is a place where no people live, pristine nature. You can even see dense coral reefs through the clear seawater. Tour operators will be equipped with diving goggles and life jackets as well as instructions on how to breathe through the mouth so that everyone can float more clearly to see the coral reefs. You should wear suitable sandals to avoid colliding with corals. To May Rut island, the group will have lunch. The food was quite fresh and delicious such as fried tuna fish, sweet and sour stir-fried squid, grilled shrimp skewers, grilled scallops with onion oil, fried eggs … After that, I rested at the beachfront cafe, lying on a comfy chair love under the sea pineapple trees. Explore the north and watch the sunset Vin Safari is located in the north of the island, about 30 km from the center, so it is a bit far. Riding a motorbike to arrive, I just found out that there is a transfer car from the center to the zoo. Ticket price is 650,000 VND / person, with a voucher of 200,000 VND for meals at restaurants in the zoo. I eat at giraffe restaurant with huge steak, taste ok. The animals here are not afraid of people, running out to welcome guests. Arriving at the semi-wild park, I boarded a bus to enter each area to raise antelopes, tigers, lions, bears, deer, rhinos, zebras … I circled back to the center when it was late afternoon. Sunset is the “specialty” I enjoy every day on this island. You can go to the beach or go to Sunset Sanato to watch the sunset. Entrance fee to Sunset Sanato in the pre-sunset time frame is 100,000 VND / person. In addition, you can book a boat trip to the middle of the sea to watch the sunset for 300,000 VND. Around 4:00 pm, the tour organizer picked me up at the hotel and took me to the boat station near Dinh Cau. The 3-storey boat starts the engine, runs across the sea quickly so that visitors can see the giant egg yolk drifting slowly into the sea. About half an hour later, the sun completely set, leaving purple pink light on the fanciful clouds. The first time I saw this beauty so close. I want time to pass slowly, very slowly. It was dark, I participated in the squid fishing experience. Dinner started at the same time when the moon rose. The rice tray on the boat has squid porridge, squid fried noodles, grilled shrimp, and watermelon. Sitting on the second floor overlooking the sea at night under the moon is also a new and interesting experience. Explore the south of the island Morning morning at 5 o’clock, I ran towards Ham Ninh fishing wharf to watch the sunrise. Under the blue sea blanket, the sun slowly rises to greet the new day. After eating crabs in the fishing village, I started to head south more. The first stop is Ho Quoc Pagoda, also known as Truc Lam Zen Monastery. This large temple is famous in Phu Quoc with its architecture back against the mountain, facing the sea. Climb all 70 stairs to the highest place of the temple, you can watch the sunrise or sunset on the island. In the south of the island, you can also experience the longest cross-sea cable car in the world, have fun at Sun World Hon Thom resort, check-in Sao Beach, visit pearl farm, Coconut Tree Prison, reward drink sim … summary Round-trip air ticket: 1.1 million / person Stay: VND 5.6 million / 4 days for 2 people Tour 4 islands: 1.9 million VND / 2 people Motorbike rental: 480,000 VND Food: ~ 2 million VND / person Do you have a trip this summer yet? Please share with us about the schedule, costs and beautiful pictures at: lifestyle@zing.vn The articles will be edited and published in the Zing Travel column.

When eating a squeezed lemon, then put it in the dipped rice paper, add raw vegetables including vegetables such as: bananas, dill, herbs, lettuce and some sweet and sour mango fibers … Water Undeniably, soya sauce is mixed with lemongrass chili and spicy garlic and fragrant pureed soybean paste. A person skilled in making fish salad for more than 20 years in Quy Nhon said that fish salad is one of the popular and famous fish dishes of this region. The shellfish is similar in shape to anchovies, but has a thinner, scaled texture. The apricot fish has a sweet, crunchy, and non-fishy taste, so it is very suitable as a salad. Depending on the size of the fish, the person takes the bone. If the fish is as big as two fingers, the bones must be removed. If smaller, only the half of the bone in the abdomen is needed, leaving a bit of the tail bone nib. The fish must be really fresh, each fiber still shines the color of the sea to reach the first “standard” to have a delicious salad. The most cleverness of the apricot fish maker is exposed at the fish bone removal process. The fish that is only a little bigger than the tip of the chopsticks must be removed by hand so that when eaten, it does not feel crushed and crushed. After the head, intestines, scales, bones are removed, the fish is soaked in cold water mixed with granular salt to make the flesh more firm and rich. The preparation of spices, sauces, and vegetables is also quite meticulous. Usually, fish salad with 2 cups of sauce is soy sauce mixed with lemongrass, chili and soy sauce. The most difficult way is to process soy sauce with roasted pureed peanuts and simmer with tomatoes, large chili, and spices. The dish of apricot fish salad will be different without a plate of colorful vegetables with banana flowers, young banana, star fruit, raw mango, green tomatoes, herbs, cucumbers, sesame buds, giang leaves … By taking raw, ripe rice paper, pick up vegetable chopsticks, fish pieces mixed with lemons, spices … wrapped in soy sauce or prepared soy sauce. Currently a plate of apricot fish salad is sold in seafood restaurants in Quy Nhon priced from 75,000 to 100,000 VND / plate depending on the custom. Quy Nhon is a place where natural scenery blends between majestic mountains and vast sea, creating a mixture of diverse ecosystems, providing extremely rich and attractive regional products. domestic and foreign tourists visit. (According to GiadinhNet)

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.

Tourists visit 100 dishes that set national records. On the afternoon of April 27, in Phu Quoc City (Kien Giang), the Center for Culture – Sports and Broadcasting in Phu Quoc City coordinated with the Professional Chefs Association of Phu Quoc City and sponsors to set a national record. 100 delicious dishes using traditional fish sauce Phu Quoc. The event of dishes using traditional Phu Quoc fish sauce – products meeting geographical indications recognized by the European Union in 2012, at the same time, is at the most part of the campaign to stimulate domestic tourism demand of Phu Quoc City and contribute to the development of traditional culinary tourism of Phu Quoc. According to the list of delicious dishes given by the Professional Chef Association of Phu Quoc, 100 of these dishes are made from the main ingredients such as shrimp, fish, squid, chicken, beef, frog, pig … The dish has long been famous in Phu Quoc, always attracts tourists every time they come to “pearl island” such as herring salad, vermicelli, fish cake soup and melaleuca mushroom soup … Mr. Duong Duy Lam Vien, Managing Director, Vietnam Record Organization – VietKings said that these are the specialties of Phu Quoc that will be introduced and promoted by VietKings with the photos. Phu Quoc tourism to domestic and foreign tourists. Mr. Duong Duy Lam Vien gave the decision to set a record. Mr. Pham Buu Viet, Chairman of Phuong Nam Delicious Kitchen, said that this event creates opportunities for organizations, individuals, business units, restaurants, hotels, and culinary clubs across the country. opportunities to exchange, learn and exchange experiences, thereby improving skills and service quality. Mr. Duong Duy Lam Vien, Managing Director of Vietnam Record Organization – VietKings, on behalf of VietWorld, announced his decision to set a global Vietnamese record for the People’s Committee of Phu Quoc City. Previously, Phu Quoc City had an additional national record that was the longest herring salad in Vietnam, contributing to the introduction of Vietnamese cuisine globally.

If you are fed up with greasy foods, enrich your daily delicious menu with spicy and sour chicken gizzard salad, helping the whole family to change the taste. The sweet crispy gizzard, combined with laksa leaves, onions, and the sour taste of the mixed water will make everyone delighted. Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. Delicious dishes every day: Spicy and sour chicken gizzard salad How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water. Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained. Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing. Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve. 2. Green mango jellyfish salad Green mango jellyfish mannequin is a great suggestion for housewives when they feel their daily delicious list is starting to become boring. It can be a bait plate for your husband to meet you, and can be present at family meals on weekends. Delicious dishes every day: Green mango jellyfish salad. Green mango jellyfish salad ingredients 200 gr of jellyfish (buy bags available at many supermarkets)
1 green mango, 1 carrot
Peanuts (peanuts)
Garlic, chili, herbs, coriander, oregano, lemon
Spices: Fish sauce, sugar, vinegar Delicious dishes every day: Green mango jellyfish salad. How to make green mango jellyfish salad A bag of jellyfish bought to be poured into a basket or sieve to drain. Peeled mangoes, carrots, shredded fibers, squeezed through with a little salt to remove water and then squeezed gently. The herbs picked through, washed. Roasted peanuts, peeled and crushed. Mix the salad dressing according to the ratio of 2 fish sauce / 2 vinegar or lemon juice / 1 sugar. Peeled garlic, minced chili seeds and add to salad dressing. Put jellyfish, mango, carrot in a bowl, pour water to mix and mix well for 10 minutes to infuse. Before eating, mix the herbs and sprinkle the peanuts on top.

The bowl of noodles has white noodles, a thin layer of raw shrimp, fragrant broth with seafood and a little onions, cilantro, and pepper. When eating, diners have to stir the shrimp cakes to cook evenly and mix the sauce from kumquat, salt, chili, and sugar to taste. The noodle bowl is impressed not only by the sweetness of the fresh vermicelli but also by the richness and chewiness of the seafood rolls, the spicy flavor of the dipping sauce. Photo: Tolunguyen. Herring salad is a dish with bold flavor of Phu Quoc island. The harmonious blend of raw fish meat with onions, purple onions, grated coconut … makes anyone experience delight. Enjoying the salad with rice paper, raw vegetables and dried coconut is highly appreciated by gourmets. Photo: Popăn.vietnam. Mackerel cake in Phu Quoc has a taste that is not mixed with anywhere else. The taste is sweeter and richer thanks to the preparation of fresh mackerel. In addition to the pieces of mackerel and fish ball, the bowl of banh canh has a rich broth from the bone and minced pork to awaken the taste buds. Photo: Nomnompaleo. The cake is made from wheat flour with many flavors of the cake such as coconut, green beans, taro … The cake has a soft sweetness, so it doesn’t create a feeling of boredom. This gift shows the sophistication and ingenuity of the local people, and is praised by many tourists and chosen to buy them for their loved ones after each trip. Photo: Tramanh.9591. The combination of thieu fish, fish sauce and Phu Quoc pepper and the sun and wind makes the typical piece of dried thieu fish of the island city. Dried fish in Phu Quoc has a soft fragrant meat, not chewy, not fishy, ​​so it is suitable for you to buy as a gift. Photo: Kikishop0203. Khai Hoan Phu Quoc fish sauce is announced by the Vietnam Record Organization in the list of 100 gift specialties (2020-2021). The mixture of fresh anchovies and sea salt is put in a barrel and kept for 12-15 months. The fish sauce with bottled fish sauce makes it convenient for visitors to buy as gifts. Photo: Quynh Danh. Trom latex is a type of latex filtered from the tree, very good for the liver. Pus Trom is mixed with jaggery with a bit of seeds to create a sweet taste. This is a refreshing drink that helps visitors cool off and dispel the summer sun on the pearl island. Photo: Daisy_quyen.

Illustration. The mudskipper is also called a tree climbing fish because they can stay on land for a long time with exceptional respiration.Additionally, the mudskipper is more special than other fish in that it can dive 5 to 5 depths. 10 minutes or so high up out of the water. Sometimes we climb up the tree, squeeze it on the mangrove trunk. The mudskipper often burrows into the soft, wetlands, close to the edge of the water at the highest tide. The mudskipper often enters the cave when the water flows and feeds when the water is high. The fish’s food consists of mussels, shrimps, shrimps and smaller fish. Although the mudfish has an ugly shape, the meat is extremely delicious, the meat is sweet and soft, has no fat, and is tough. The dishes can be processed from mud snapper such as braised mudfish with pepper, soya sauce, grilled sardines, mudfish salad with pliers leaves, and grilled mudfish with salt and chili. To process the food, the mudskipper must be raw, if dead, the meat will be broken and fishy. For grilled fish, let the whole fish marinate with spices or chili salt to soak and then grill on the charcoal stove. Grilled or blasted in the style of grilled snakehead fish. Grilled fish is baked evenly, only one glaze is the aroma of fish. Grilled fish dish with sour and spicy tamarind fish sauce, sweet and salty, is very attractive to eat while breathing. Or you can eat with vermicelli or rice paper rolls with raw vegetables, eat very fragrant. The mudskipper can also peel the skin of pepper. Season the fish with a little soy sauce, sliced ​​ginger, a little oil, add a few slices of bacon, season with special spices, and more pepper, put in a pot of soil and then simmer the pieces of fish that are both fragrant and delicious. If you want to add more flavor, you can eat with star fruit, cucumber, bean sprouts, fragrant … In addition, mudskippers are also dried by people Ca Mau, Bac Lieu, Can Gio … are places where mudfish live a lot. When traveling to these lands, in addition to visiting the beautiful nature, this is a specialty dish that you should taste, without any regrets! Fish have a funny shape.

Sea Addict The shop owns a cool space, next to the wooden furniture are pots of plants to make the overall harmonious and intimate. The multicolored neon lights interwoven between the wall array adorned with slogans or artistic spray paint are also the highlight. Here, your group can choose herring salad, beef … to open the party. Some seafood flavors worth trying are shrimp, cockles or squid in Thai sauce. If you go with a large group of people, a combo of grilled squid with salt and chili, grilled blood cockles, grilled shrimp satay, grilled snail with green pepper and rooster beer tower is a suitable suggestion. Address : Nguyen Thi Minh Khai, District 1 Price: 50,000-899,000 VND Opening hours of: 16h-1h The spicy and sour dishes with cool drinks awaken the taste of diners. Photo: Hukha.Foodaholic. Diners commented: Lanwiththi: “The restaurant plays the music, creating an interesting atmosphere. Our group was impressed with the bamboo chicken stewed with mushrooms, carrots in the pumpkin. The broth is fatty but the meat is a bit chewy. So you need to order first. Salmon with passion fruit sauce or strange herring salad. Particularly the shrimp with Thai sauce is a bit small “. Hukha.Foodaholic: “A striking space with dim lights to help you keep beautiful photos. The” addicted beef “is cut in pomegranate style, covered with sesame seeds and rich in a rich sauce. Crispy, spicy and mild mustard, stir-fried seafood noodles and fried chicken eggs have relatively large portions, but the taste is too strong. consider”. Compact & Light – Food & Beer The shop attracts young people because of its open space, suitable for large groups of people. At the night party of the bustling Saigon, you can choose to sip beef ribs mixed with young mango toad, Thai-style squid salad, beef or grilled ribs … Many seafood dishes are attractive variations such as fried nail snails. garlic, salted snail, grilled oyster with cheese and onion oil … are also worth a try. The party will be even more complete because the shop also serves many delicious beer flavors. Address: Tu Xuong or Ngo Thoi Nhiem, District 3 Price: 65,000-555,000 VND Business hours: 11am-0h The menu is popular with young people because there are many dishes that capture the taste of beer. Photo: Gon.nhe.beer. Diners commented: La Bu: “The outside is quite bright, the inside has a more chill bar. The menu is varied, there are many combos for your group to choose. The seafood mushroom salad is attractive by the mushrooms are boiled and kept. Crispy, light seasoning, but I think it would be less tedious. Crispy chicken wings, blended with fatty cheese sauce. Fresh oyster combo includes recipes such as grilled cheese, grilled to any other or eaten raw with quail eggs and Thai sauce Most of the dishes enjoyed with beer are quite catchy “. Citastyfood: “Tu Xuong branch has an open space, right for a street pub for young people to enjoy their free time. Our group ordered a combo of tender tuna, soft and chewy beef, squid is quite thick, Seafood combo with mussel, octopus, and shrimp with Thai sauce stimulates the taste. In addition, you should try crispy dried squid taro with salt and craft beer “. Social Local – Beer N ‘Bite This rooftop restaurant gives you the opportunity to sip delicious food, enjoy a little taste of cool alcoholic drinks, view the city from above. The space is a bit luxurious and equally young and dynamic. Crispy squid, beef corn in fish sauce, five spices chicken cartilage or grilled pork ribs in the Northwest … are some of the dishes for you to mix with your friends. In addition, diners can also satisfy their hungry stomachs with fried rice, spaghetti, sausage and pork ribs with BBQ sauce, salad. Address: Nguyen Hue, District 1 Price: 50,000-600,000 VND Business hours: 10am-22h Enjoying food at a rooftop restaurant with a beautiful view is a great experience on the weekends. Photo: SocialLocalSg. Diners commented: Foodholicvn: “Northwest grilled pork ribs are stimulating the taste buds because of the thick and fragrant meat. Deep-fried egg fish, grilled squid cut into slices, salt and green pepper. Grilled cartilage and chicken cartilage with crispy lemon leaves, Seaweed salad stands out with strange caviar skin In the flavors of beer, I like the blueberry most because of the attractive acidity.The space here blends with the street sounds, suitable for friends to experience together”. Nghia Nhan Nguyen Dang: “On the occasion of the ceremony, I booked a table in advance to sit by the balcony, but when I arrived, the staff said that they had not received the information and they arranged for me to sit in the corner. The service is quite good, but the experience of the sitting position on a special occasion makes me not satisfied “. Must-try items if only 1 night in HCMC Joining the culinary tour in Ho Chi Minh City, foreign visitors are transported by motorbike to some famous spots and visit special local eateries.

Talking about Ha Tinh branded seafood, maybe Vung Ang dance squid is the top dish. Unlike normal squid in other seas, Vung Ang skipping squid is famous for being able to catch squid that is still swimming in cages, and still jumping in pots. The squid dance season usually starts from mid-February to the end of the seventh lunar month. The fresh cuttlefish are fished by skilled workers at night, stocked in boats with available seawater and then sold to restaurant owners on floating rafts. The squids are still alive when picked up from the seawater storage compartment. Mr. Nguyen Van Thanh – owner of a seafood restaurant in Vung Ang said, squid jumps best when picked up from the cage, washed so that the whole child is boiled, steamed beer or ginger warehouse. The sweetness and fat, the crispness of the squid is still fresh, making Vung Ang squid not mixed with other squid. The crisp, sweet, and fresh taste of Vung Ang squid is difficult to mix with the squid in other seas. For Vung Ang gourmet squid dance, salad is an indispensable dish in the menu when coming to floating restaurants here. The biggest, strongest swimming squids are chosen by the chef, removing all parts, only the body with transparent color to make salad. Squid salad dish served with herbs, special spices and sauces prepared by each restaurant makes diners pamper. Along with dancing squid, Ky Anh sea area also has a famous jellyfish dish. The fresh jellyfish was mixed by the people of Ky Anh with acrid flavored leaves such as leaves and dung leaves. These leaves are collected in the forest, washed, sun-dried, misted, pureed and then used to squeeze jellyfish to help the jellyfish become bright yellow, not stale. Jellyfish are marinated with dung leaves – a miracle dish of the Ky Anh. Photo: Thu Trang The preparation of leaves was meticulous, and the process of marinating jellyfish was also very meticulous. Jellyfish are separated from the body and legs, then cut into small pieces. Fresh jellyfish is pressed with watermelon leaves, crushed leaves for 2 days, then washed, continued pressing with dung leaf powder one night. When the jellyfish has turned yellow, achieving fragrant and crunchy is a successful jellyfish batch. As a typical folk dish of the Ky Anh people, but anyone who has once enjoyed the jellyfish sauce, jellyfish salad, jellyfish salad is hard to forget the crispy taste of the jellyfish, the pungency of the chili, and the fat. of crushed roasted peanuts and the aroma of the accompanying vegetables such as mango, marjoram, basil, and ham … The dish is rustic but enough to make people “fall in love”. Coming to the coastal waters of Loc Ha district, visitors will easily be “held on by the feet” by delicious opaque fish salad that is hard to resist. The meat is white and firm, and the opaque fish is favored by diners with many ways of processing, but to feel all the deliciousness of this fish, the salad is the best. The opaque fish chosen for the salad are fresh and delicious, neither too big nor too small, and their body still has sparkling silver scales. The fish is beaten clean of scales, head removed, gutted, washed to drain; use a knife to separate the flesh on both sides of the fish body. This meat will be marinated with lemon juice for about 20-30 minutes and then squeezed dry. Processed fish is mixed with onion, pineapple, green mango, sliced ​​carrot, roasted peanuts … Chisel fish salad in Loc Ha horizontal sea makes but fastidious diners also “fall in love”. (Photo: Tuy Phong). To make the fish salad flavorful and bold, Loc Ha people eat with a sauce made from nearly 15 different spices such as: lemon juice, minced garlic, purple onions, roasted peanuts, chili, herbs, fish sauce … This mixture is boiled, fully mixed with the sour taste, sweet salty. Fish salad wrapped in spring rolls of the same kind of water makes the most demanding diners also nod. For the first time to enjoy the opaque fish salad, Ms. Pham Mai Hue from Ninh Binh shared: “I rarely eat salad, but the time I went back to Ha Tinh to play, I was introduced to the opaque fish salad, so I tried it and was correct. is delicious. Next time I have the opportunity to return to Ha Tinh, I still want to re-enjoy that special dish ”. Hen Duc Tho is properly processed to keep its taste and sweetness from being crushed. ( Photo by Duong Chien). On the contrary to Duc Tho, the cool sweetness of La river mussels will certainly not make you regret it for tasting. After the flood passed, it left phytoplankton a natural source of food to help mussels flourish and have a characteristic taste, sweeter than other regions. After the mussel is caught, it must be soaked in water to release mud, pick up grit and trash; then wash and boil the mussels to release the intestines. When you boil the mussels, the heat should be high enough so that the water will just boil for a short time until the mussels open, but the meat is not tender. Both the gut and the shell of the mussel sink but the flesh is lighter than the shell. When the shell is submerged, the intestines will float on the surface, so just quickly push the intestines of the mussels to another basket. The taste of the mussel dish holds many children away from home. Hen Duc Tho is often processed into many dishes such as cooking soup, cooking porridge, stir-frying bean sprouts with rice cakes … Hen is a clean food, completely handmade and living in a natural environment, today, it has become a specialty in restaurants and hotels. Many people in Ha Tinh who go far away still cannot forget the sweet taste of home specialties, so Duc Tho mussel also follows people to many other provinces and cities. The delicacies from aquatic and seafood have contributed to the branding of Ha Tinh cuisine, hidden in which the cultural values ​​of each region are unique features that attract tourists from near and far.