Mussel rice Mussel rice has become a very familiar dish for every Hue citizen, a popular dish associated with the daily life of the people here. It is not known since when that mussel rice has become a typical culinary mark of Hue, just know that when coming to Hue, all visitors are impressed by the wonderful taste that this dish brings. With the main ingredient is mussels and accompanying ingredients such as deep-fried fat, fish sauce, raw vegetables, banana flowers, bean sprouts, finely chopped white taro stems, roasted peanuts… have created a dish with unforgettable taste. Bun Bo Hue As a dish that is too famous for people all over the country, Hue beef noodle soup is the culinary feature that promotes the culture and people here. A full bowl of Hue beef noodle soup includes pork legs, beef, blood, crab cakes… served with raw vegetables. All are combined with a sweet, aromatic broth that makes any gourmet nod in praise. Bun bo Hue has become a childhood dish, an unforgettable memory for every citizen here. Hue tea Besides the extremely famous savory dishes, Hue also contains extremely attractive cooling dishes, typically Hue tea. Referring to Hue tea is referring to a feature of royal cuisine that has become a cultural mark. Hue tea has many kinds of delicious tea such as: corn tea, millet tea, potato tea, bean curd, yellow wax mon tea, cotton areca tea, roasted meat filter powder… mixed with anywhere. Nem lui It is often said that to eat spring rolls properly, come to Hue. That’s right, Hue is famous for its delicious food because of its unique processing unlike anywhere else. The skewered spring rolls are the ingenuity of the chef. Each spring roll is the crystallization of the culinary culture of a capital land with unique cultural imprints. Hue cake Illustration. Hue, in addition to dishes such as vermicelli, tea, spring rolls… is also famous for cakes. Hue cake includes many delicious and attractive varieties such as ram cake, filter cake, beo cake, nam cake, wet cake…. Each type of cake contains unique flavors that make you enjoy it only once. It will also make an unforgettable impression. If you have the opportunity to visit Hue, do not forget to enjoy these wonderful cakes.

Resources: – 1 plate of pickles – 1 tomato – 1 dried onion – 1 bowl of pork fat – 2 sprigs of scallions – Spices: fish sauce, seasoning powder, little salt Making: – Step 1: Wash the fat, pat dry and cut it into thin pieces. Put in a frying pan until all the fat is removed from the water, then remove the fat from the bowl. – Step 2: Wash tomatoes and cut into pieces of areca flowers, sliced ​​green onions, chopped dried onions. – Step 3: Put the pan on the stove, add 1-2 tablespoons of cooking oil to heat the oil, then add the dried onions and fry until fragrant, then add the tomatoes, add a little salt and sauté until the tomatoes are soft. – Step 4: When the tomatoes are soft, add the pickles and stir-fry for a few minutes, then add fish sauce, seasoning powder, and fat. Continue to stir for the melon to absorb the spices evenly, then the melon will be hunted again, then add the green onions to the island and then turn off the stove. Put the sautéed pickles on a plate to eat with hot rice. Grease with fish sauce Resources: – 1kg of fat (should choose bitter fat, not leaf fat) – 1 big spoon of fish sauce, 1 big spoon of vinegar, 1/2 big spoon of sugar, 1 big spoon of water, 1 small spoon of pasta, chili and paprika Making: – Step 1: Grease the chopped part and then put it in the frying pan and stir until it becomes a ball, then take it out. – Step 2: Fish sauce, vinegar, sugar, chili powder, chili and main noodles are dissolved in a bowl. – Step 3: Finely chop onions and add fish sauce and cook until thick. – Step 4: Put the coriander into the pot and stir well for 2 minutes. It is delicious to eat with hot rice or hot sticky rice. Fat rim me Resources: 800g pork loin fat 1.5 tablespoons delicious fish sauce 1 bulb of garlic 1.5 teaspoons of sugar 1.5 tablespoons tamarind juice 1 teaspoon chili sauce 1 teaspoon satay 1 horny chili 1 lemongrass tree 1 teaspoon seasoning seeds 1/2 teaspoon salt Some scallions Making: Buy pork fat, wash it, then soak it in water, so leave it for about 20 minutes, when frying the fat will not be splashed, then cut the fat into medium sized pieces of 2cmx1cmx0.5cm, a little thick so that The fat out of the water is medium, the piece of fat is not too small. Lemongrass washed and then sliced ​​thinly then chopped, chopped horn pepper, peeled garlic chopped, chopped scallions. You put the sliced ​​pork fat in the pan and then add 1/2 teaspoon of salt and stir well, so choose a large, flat bottom pan, so the fat will be less burnt. The time to fry the fat is about 20-25 minutes, let the fat out of the water, the fat looks shriveled, golden evenly, floating on the fat water. While frying, occasionally stir to remove the fat, remove the remaining fat and drain the oil. Put tamarind juice in a bowl, add sugar, fish sauce, chili sauce, satay, 1 teaspoon seasoning seeds, 2 tablespoons water and stir the mixture until the sugar dissolves. Put a clean pan on the stove with 1 tablespoon of cooking oil, then add minced garlic, minced lemongrass, minced chili and stir-fry until fragrant, then pour the bowl of tamarind sauce into the same, stir and bring the mixture to a boil. Next, you put the fat in and stir well to let the fat infuse the spices evenly, rim for 1-2 minutes, then put the green onions on top, then turn off the stove, scoop out the plate. Sweet and sour fried fat Resources: – 700g of pork fat – 1 slice of lemon – 2 garlic cloves + 1 crushed chili – Seasoning: 2 tablespoons fish sauce + 1.5 tablespoons sugar + 1 tablespoon chili sauce 1 Making: – Wash pork fat, pat dry and then slice. Squeeze a spoonful of lemon juice into the fat with a little salt and mix well. – Put the pork fat in a non-stick pan, put it on the stove and stir-fry on low heat, just stir-fry like that until the fat spreads out. When you see that the fat is slightly yellow in color and this time the fat is a lot, drain the fat into a bowl. Only the fat is left. – Add crushed garlic chili and spices, continue to stir-fry until all is dry, spices stick around the fat, then turn off the heat. – Put the fat in a jar with a lid or a cup covered with food film and store it in the refrigerator for later use. Xiao Bao (Synthetic) Photo: Collectibles

According to a seller, ginger flower buds, also known as forest ginger flowers, are picked by highland people. Therefore, many people who grow ginger downstream may never see it. About every 7 to 9 lunar month is the time to harvest ginger flowers, for mountainous people, this is a rare specialty because it only comes once a year. In recent years, this specialty flower has appeared more in Hanoi. Advertised as a strange, crispy and delicious dish with a cooling effect, in a short time, the price of this dish has increased to 60,000 – 65,000 thousand VND/kg. Many people found it strange that they bought it to try. Ginger flower buds are especially sold on online markets when in season. Housewives will also take advantage of ordering this specialty flower to eat, because there is only one season a year, and ginger flowers cannot be preserved for too long. On the cooking forum, dishes cooked from ginger flowers appear more and more. Ginger flowers are not only boiled but can also be fried with beef, seafood, roasted with chicken, and many people also stir-fry with bacon fat. However, after processing, many people were upset because they could only eat the flowers, the stem had to be discarded because it was very fibrous, not to mention the long and time consuming processing. It takes a lot of work, but when eating ginger flower buds, its taste is very difficult to eat. Not to mention, the strong smell of ginger like biting a piece of ginger into the mouth makes the eater not disappointed. Some people also have to admit, the more they eat, the more they feel like “cow chewing straw, because the body is very fibrous, the smell is black”. Feeling strange because ginger flower buds suddenly became “hot”, a person in Nghe An said that this plant is abundant in Nghe An mountains, but people rarely eat it, but often for medicine or for cattle. A wholesale dealer of ginger flower buds said that this specialty flower on the high mountain is very popular when in season, but there is only one season each year lasting about 2 months. The source of goods purchased depends entirely on the amount of flowers that people pick. Like last year, after deducting all expenses, she earns about 1.5-2 million VND/day. (According to GiadinhNet)

Childhood, everyone has experienced beautiful and unforgettable days. The most memorable are family meals with rice with cassava, potato, and corn. Despite hardship and deprivation, it is a memorable childhood memory that only the 7x and 8x generations have. The childhood rice dish is a little rice, most of it is potatoes, cassava or corn so that all family members are full. In this day and age, it is rare for the 9x and 10x generations to eat a meal filled with cassava and sweet potato. Not only is it strange, but it also feels like being discovered something new. However, for the previous generation, this childhood dish is a part of a lifelong memory. In the childhood of the 7x and 8x generations, they did not have much food, nor were they as affluent as they are now, so there were other meals such as cold rice and shrimp noodles. This is considered an “immortal” childhood dish of many people. Mixed rice with sugar is also a childhood dish associated with many generations. The light sweetness of rice mixed with the rich sweetness of sugar makes many people who grow up in poverty still feel full every day. Rice mixed with fish sauce and lard is the “legendary” dish of the children in the past. Just a little bit of fish sauce, add a little pepper mixed with greasy lard, stir well and mix with white rice but still make many people fall in love. Banh da mi is a snack that has been attached to many generations of Vietnamese people and is still sold to this day. Tofu is also a rather expensive dish for children in the past. Popsicles (also known as stick burns) are country gifts reminiscent of the childhood of many generations of 8x, 9x. Made from malt sugar, a little peanuts and peanuts can be added to enhance the taste, candies are a childhood dish that cannot be ignored for many people. Thin slices of waffles, yellow in color, fragrant with cinnamon, have become a childhood dish for generations. Photo: Synthesis Invite readers to watch the video: The “intense” childhood of the old people – Source: VTV24

Hue also stores more than 1000 typical dishes of the ancient capital, including the good dishes of the Nguyen kings, from everyday dishes, folk dishes to delicious dishes. Among them can mention 10 most typical basic dishes that when coming to Hue, no one can ignore. Bun Bo Hue Bun Bo Hue is a famous and popular dish of many people. The first dish when coming to Hue must be the beef noodle soup. The dish carries the flavor characteristics of Hue, so this place name is attached to the dish as a proper noun of the dish itself. The main ingredients of the dish are beef, pork leg, and pig blood. Some other ingredients are rare beef, crab cakes. The dish is usually served with herbs, banana flowers, bean sprouts. The broth of beef noodle soup in Hue is often seasoned with a little fish sauce to create its own unique flavor. The broth has a characteristic red color, sweet and rich taste to the last drop. Bread flour The cake is made of tapioca starch filtered, with a filling made of shrimp that have been marinated with spices. The filling can be made with pork or both shrimp and meat. The crust is wrapped with banana leaves. The cake is cooked by steaming or boiling. The cake is served with dipping sauce to add more flavor. The filter cake is both tough and chewy due to the outer layer of cassava flour, and the fatty flavor of shrimp meat with the inner layer. Banh beo Banh beo is usually served in small bowls. Just the size of a bowl of dipping sauce. The main ingredient of banh beo is rice flour. The top is covered with a layer of onion oil and greased. The highlight of this dish is the fish sauce. If you just eat it, you will only have the fat taste of the fat and the aroma of onions. Even the food was pretty bland. But when combined with the dipping sauce made from shrimp broth combined with fish sauce and a few slices of chili, it brightens up the taste of the dish. Nam cake Also a typical Hue traditional cuisine similar to flour cake, banh beo. Banh Nam is made from rice flour, the filling is made of green beans or shrimp, minced meat. Cake served with diluted chili sauce. The cake has a fragrant, fatty taste that seems to melt immediately when placed in the mouth. Because the cake is very fragile, when eating, diners should use a spoon instead of chopsticks. Put the cake on a plate and peel the cake, then pour the dipping sauce on the surface of the cake, then take a spoon to remove the cake from the leaves and eat. Wet cake The crust is made from the main ingredient of rice flour coated in a thin layer. There are wet cakes such as wet cake with grilled meat, wet cake with sour shrimp, etc. The cake is soft, hot, and wrapped with wood ear, minced meat. Top sprinkled with dried onions, served with dipping sauce, herbs. Mussel rice and dishes from mussels For only 10 thousand VND, diners can enjoy a bowl of Hue-style mussel rice. You will be surprised when with only tens of thousands of dollars, you can get a rice bowl full of mussels. This is the type of rice mixed with ingredients including: white rice, fried mussels, tofu, fried onions, herbs… Season with a little fish sauce, fish sauce to make the rice more fragrant and then mix well. The sticky rice is mixed with the salty taste, the spicy taste of spices, the crunchy fat, the sweet taste of mussel juice, the chewy sweetness of mussels creating the unique character of the dish. Hue tea Coming to Hue without enjoying tea is extremely flawed. One of the famous tea shops in Hue is the alley tea on Hung Vuong Street. The shop is located deep in the alley, quiet space, inside there are a few small wooden tables close together. At the counter, there are rows of tall glasses filled with tea of ​​all colors and flavors, neatly arranged. Diners just need to add ice to enjoy. The tea has flavors to choose from such as corn tea, purple potato tea, water drifting tea, green bean tea, é seed tea, bean curd tea, red bean tea, roasted pork filter powder tea,…. In which, roasted pork powder tea is the most unique dish that everyone wants to try. Transparent filter powder wrapped inside is a square piece of roast meat with skin. Tea has both sweet and salty taste, both crispy and greasy. And purple potato tea is the dish that pleases the most diners because of the gentle purple color mixed with greasy, fragrant coconut milk. Vegetarian vermicelli Called a vegetarian dish, vegetarian vermicelli is not inferior to any other savory noodle dish. That must be the sophistication in the culinary culture of Hue people. Still the eye-catching red-yellow color, still the rich sweetness of the broth, but the ingredients are completely free of the presence of animal fat. Ingredients are used entirely from nature, usually vegetables, tubers, fruits and mushrooms, skillfully combined with spices to form a nutritious, safe and unique dish. Mixed duck eggs The restaurant only serves the evening, located on the sidewalk with about 3 plastic tables but crowded with customers to eat and customers to buy and take away. Diners can order a dish of duck eggs or they will be given a whole egg, accompanied by a plate of pickles. Or order mixed eggs, the hostess will perform the “mixing” stage before bringing the finished product to diners. The ingredients of the mixed egg dish include: shelled duck eggs, melons including figs, green mango, Thai chi, laksa leaves …. Combined with clever spices to create a dish that is both strange and familiar. The spicy, crunchy, and strangely sweet flavors create the attractiveness of the dish. The price of the dish is only about 7k / fruit. Salt Coffee If Hanoi has the famous egg coffee, Hue has salt coffee – a specialty of the ancient capital. Talking about salted coffee, people will mistakenly think that coffee has the salty taste of the sea, but that cannot fully describe the flavor that this coffee brings. Salted coffee still has the charming aroma of coffee, the greasy taste of fresh milk, the salty taste of salt, the bitter taste that remains at the end of the coffee. Diners can choose to drink hot or add ice. This is probably also the unique point of salted coffee when it can be enjoyed hot or cold but still retains the same taste without fading.

Thuy Anh – the wife of singer Dang Khoi has long been admired by many women for her good housework. Sometimes, the family has a party full of luxurious dishes like a restaurant. Recently, Thuy Anh made netizens “craving” when she shared about her family’s “Delicious Chinese-style black pepper crab with fleas”. Dang Khoi’s wife said that this dish she learned from a famous crab shop chef in District 5. According to her, this is a restaurant that has been around for more than 30 years, at its peak years ago, one day it sold. both 600-700 crabs. In the past, there were not many restaurants like now, this crab shop can be called a specialty restaurant. Singer Dang Khoi and his wife. The “delicious and burnt” crab dish was introduced by Thuy Anh. “The black pepper crab dish is easy to make and the ingredients are simple. The first time I made it at home, it was delicious and identical to the store. Home made is clean and the crab I choose is also better quality, cheaper price. “, hot mom Thuy Anh said. Thuy Anh also “generously” shared the recipe so that many women can make this “specialty” crab dish at home. In the pictures, it can be seen that Dang Khoi also participated in processing with his wife. When fans praised her husband, Thuy Anh revealed more : “This chef is a bit too good”, “Your cooking is number one”. Dang Khoi is excited by the crab sauce pan. Details of how to make Chinese style black pepper crab shared by Dang Khoi’s wife: Resources: – 1 meat crab weighing 700-800g is enough for 2 people to eat. – Squeeze fat (buy 500g of fresh fat and then fry it, it is an indispensable ingredient, if you make cooking oil, the flavor of this dish will not come out) – 1 bowl of lightly crushed garlic to cover the shell – Sugar 1 bowl of rice – 3 teaspoons of pepper – 3 teaspoons of salt – 1 teaspoon of tapioca starch – 1 bowl of water – Bread served with Ingredients for Chinese style black pepper crab. Dang Anh’s son loves and fears when he carries a live crab. Making: After the crab was washed, the bibs were removed, and the shells were separated, Thuy Anh said that she cut the crabs in half lengthwise, the claws were smashed to allow the spices to absorb when cooking. Fresh fat is cut into thumb-sized pieces, lightly boiled with salt and then drained, fried until golden brown, do not let the fat shrink (The way the fat is boiled before frying also helps the fat to be more succulent). The fat is used for frying, and the fat will be added to the sauce later. Thuy Anh uses a deep pan, she finds this type of pan for frying, cooking is the best. Put the crabs in the pan, put the crab shells upside down, turn on high heat to close the water, then start adding the fat. Grease just right, about halfway through the crab, always keep the heat high when frying, everyone so that the crab has a pan-fried smell. Then flip, flip the crab face (crab shell remains the same, water the fat until cooked inside). At this time, add half a bowl of garlic to the island with the crab until fragrant. After the crab is golden, add 1 bowl of water, add salt and ground pepper, reduce the heat, cover until the crab is cooked. Cook for 7 minutes, then open the lid, add the sugar, along with the remaining garlic and fat, stir well to absorb. Adjust seasoning to taste. Bring the water to a boil and then add the flour. The finished product is cooked crab, sweet, rich in taste, fragrant with fried garlic, strong aroma of pepper. “Especially the black pepper sauce dipping the bread is delicious” , Thuy Anh plate switch. Looking at the results of husband and wife Dang Khoi – Thuy Anh, everyone complimented them on “eye-catching”, looking as standard as the restaurant made.

During the Vietnamese subsidy period, fat tart was a popular dish that was often used to simmer fish sauce, stir-fry garlic, sauté pickles, and chopped rice to roast. However, in recent years, greasy fat has been bought by the rich in Hanoi at a price that is not cheap. Photo: Facebook Depending on the price of pork up or down, but each time, the fat will have different prices, ranging from 300,000 to 400,000 VND / kg. Notably, the special liposaurs cost up to 500,000 VND / kg. Photo: Facebook On Facebook there are many posts selling lip balm, every sale post will see quite a lot of comments to buy. Photo: Facebook Many sellers said that it mainly greases according to customer orders. Each time you make a little extra, you will sell it. But just post it to where it ends. Photo: Facebook Some people even have to close the store, refuse customers because they do not make it in time, afraid that the output will not be uniform, the quality is not guaranteed. Photo: Facebook Sticky rice is a legendary dish during the subsidy period. Today, in Hanoi there are not many selling this dish. Photo: Baoxaydung. Ms. Kim’s cassava sticky rice shop on the sidewalk of Ngo Si Lien market, or her grandparents’ cassava, is one of the rare goods selling this special dish in Hanoi. Photo: Explore. The sticky rice shop has no roof, nor a table for customers to eat, just a small table selling iced tea and sticky rice pots with a pair of iron cages, plastic bowls containing scallions, dried onions … break. The shop opens for sale at 2pm, and only after 3-4 hours is out of stock. Photo: Explore. Especially when it is cold in Hanoi, Mrs. Kim’s tapioca dish is twice as expensive, customers may miss an appointment with this dish if it is too late. Photo: Explore. Video: Smoked land – Strange food of Vinh Phuc people. Source: VTV3

Tracking Thuy Anh’s personal page can see that she is the right model of a gentle bride, a good wife. Recently, she suggested to people how to make crab with Chinese black pepper sauce. With a simple recipe, sisters can learn to enrich family meals or treat guests. Although being a mother of two children and over the age of 30, Thuy Anh still retains a slim figure, attractive youthful beauty. On her personal page, Thuy Anh often shares pictures of herself and her family. In the eyes of many people, she is an intelligent, educated, smart and skillful woman. Wife Dang Khoi suggested how to make crab dish with black pepper sauce in Chinese style. Recipe to make crab dish with Chinese black pepper sauce Resources: – 1 crab meat weighs 700 – 800gr – Gather the fat (buy 500g of fresh fat and fry it, it is an indispensable ingredient, if you make cooking oil, it will not taste this dish) – 1 bowl of garlic, crushed to cover the skin – Sugar 1 bowl to eat rice – 3 teaspoons of pepper – 3 teaspoons of table salt – 1 teaspoon of flour – 1 bowl of water – Bread to serve Making: The crabs are washed, removed the bibs, separated the crab shells to separate, the crabs are cut in half along the crab’s length, the crabs are beaten just enough to absorb spices when cooking. The fresh fat is cut into large pieces as big as the thumb, boiled it with salt and then drain, fry it to medium gold, not to shrink the fat (the way to boil the fat before frying also helps the fat to be more plump). The fat is used for frying and the fat will be added to the sauce later. You should use a deep pan, then put the crabs in the pan, the crab shells to face up, turn on the high heat to seize the water and then start adding fat. Moderately fat, half-cooked on crab, always keep on high heat when frying, so that crabs smell sauté. After that, turn over the crab (crab shell remains the same, I water the fat to cook inside only). At this time, I put half a bowl of garlic on the island with crab to fragrant. After the golden crab, I put 1 bowl of water in, add salt to eat with ground pepper, reduce the heat, cover for the crab to ripen. Boil for 7 minutes and then open the lid, add sugar, along with the remaining garlic and grease, stir to absorb. Seasoning to taste. Boil the water and then add the flour. The finished product will have crab ripe, sweet meat, strong flavor, aroma of grease mixed with fried garlic, the aroma of pepper. Not only good at business, Thuy Anh is also very good at housework. Previously, the wife of singer Dang Khoi showed off a vegetarian rice tray on the full moon day, which made her admired and praised. MI The vegetarian rice that Thuy Anh makes has 6-7 dishes that are processed in many different ways such as vegetables rolled with questionnaire, mushroom beans, fried eggplant with pineapple, tomato tofu soup …

A pot of fish sauce with enough spicy, sweet, fatty, salty flavors of fat, chili, dried shrimp, pepper, fish sauce, … in harmony with each other to create a delicious rustic folk, expressing the characteristics The unmistakable display of the West River. Initially, this dish was derived from the “roughly” eating habits of people in the West River region, especially the farmers. On long rainy days, because people cannot go to the fields, people use things in the house such as grease, dried shrimp, with spices such as fish sauce, salt, monosodium glutamate, … cooked into a mixture. viscous, then go out to the garden to quickly pick a handful of boiled vegetables to eat with white rice. Because the warehouse is very salty, you can cook it once and eat it for many days without fear. The warehouse is considered to be a poor family’s dish because of its salty taste due to being stored in fish sauce, so just a few braised chopsticks can “finish” the meal. This dish is easy to process and can be stored for many days. Therefore, during the rainy and stormy season, food is scarce. Any family that has a pot of food is not worried about hunger. Starting as a folk dish, there is currently no exact explanation for the name of the match. According to some people, perhaps because it is processed by the method of warehouse, when you eat with a chopstick and eat a little, the name comes from that. The ingredients of the dish are quite cheap and easy to prepare. People only need to store fish sauce in a clay pot until it becomes thick and thick. In some places, fish sauce is still simmered to evaporate, leaving only the white salt layer. The warehouse is quite easy to make, so anyone can learn, but to make delicious food, you need a clay pot, an unglazed black pot. After buying the pot, it must be soaked in salt water, then washed, boiled with water, so in the process of processing food will not get the smell of the soil, but also avoid cracking or absorbing the pot. country. Choosing boiled vegetables to eat with braised flakes is also very important, usually a plate of mixed vegetables includes: okra, water spinach, choysum, cabbage, bitter greens, broccoli, carrots, bok choy, cut gourd into pieces. , suffering, … If you have the opportunity to visit the South, especially the western provinces, do not miss the opportunity to enjoy the delicious dishes to learn more about the specialties of your homeland and love the rustic, simple and attractive dishes of the region. River.

In the early twentieth century when flour appeared in Vietnam, Hanoi housewives created shrimp cakes. It is a harmonious combination between Vietnamese cuisine, which is eaten with many vegetables and Western cuisine with lots of fat. Initially, shrimp cakes were just a popular dish during the subsidy period. Later, Ho Tay Food Company raised the level of shrimp cakes to become a specialty, a gift of Hanoi. Ho Tay Shrimp Cake uses the West Lake shrimp, like small shrimp, but firm meat, soft shell and very sweet. Along with that is a little sweet potato from the Red River field, sliced, creating a ruffled crust, but eaten crunchy and mildly fragrant. At that time, about 40 years ago, there were rarely any restaurants that met the two criteria of spaciousness and beautiful space. Ho Tay shrimp cake restaurant becomes the ideal party place for student groups and couples dating. A serving of shrimp cake 5, each 3 moat, served with beer 3 moat a cup. It is not cheap, but delicious, eating while watching the scenery and enjoying the cool West Lake wind. Remembering the subsidy period, Trang Tien ice cream was the obsession and desire of the 6X, 7X, 8X generation … “Going to eat ice cream, watching the train” was a beautiful memory of Hanoi people. But now, the tinkling sound of the train is gone, but the taste of Trang Tien ice cream remains the same, timeless, with the years. It is called Trang Tien ice cream because the original ice cream was made on Trang Tien street in the 1950s. As a state-owned ice cream restaurant under the subsidy period, experiencing many ups and downs, when state-owned stores gradually lost, Trang Tien ice cream still existed. The original cream flavor was only: rice nuggets, coconut milk, green beans and cocoa, later on, there was a bit of cinnamon. Nuggets are creamy and soft, with a double grain of rice, green bean ice cream is fragrant, bar, coconut cream is creamy, … Many people think that the most delicious is cone ice cream, fragrant with the scent of milk. but not greasy, sweet but not bored, and rich in coolness. Recently, after more than 60 years of existence, Trang Tien ice cream suddenly “put on” a new shirt color with a cool green tone and the design has both the old street look and the breath of modernity. However, Trang Tien ice cream still retains its original sweet and fragrant flavor. Even though more and more different brands of ice cream are imported, diversified and more expensive, Hanoians still look to luxury ice cream as a habit and a hobby that is hard to break. Perhaps, Trang Tien ice cream is not simply an ice cream, a simple Hanoi specialty, but also a sky of childhood memories of many people. Along with the dishes that have been identified in Thang Long – Hanoi such as bun cha, pho, fish ball, nuggets …, cold vermicelli is also considered one of the traditional gifts, marking the time of the land. period. Cold noodle vermicelli is considered a traditional dish, only available in Hanoi with the characteristic flavor of sudden vinegar, vermicelli leaves and especially not eaten with herbs. One of the famous cold vermicelli shops in Ha Thanh is Mrs. Xuan cold vermicelli, located at the corner of Dao Duy Tu intersection with Hang Chieu street. Snail processing must be a type of snail, the snail to sit to be crisp enough and greasy. Snails must be soaked overnight with rice water or alcohol to remove the oil and remove the fishy smell. The soul of cold vermicelli lies in vinegar and chilli. This dish is not the combination of many ingredients such as tomatoes, snails, noodles, ribs, beans … in the same bowl, but everything is separate. Vermicelli is cut into small pieces, stuffed snails are sliced ​​and dropped into the bowl of sauce. When eating, the vermicelli is picked up into the bowl. Close your eyes to enjoy the cool, spicy flavor of the distilled chili, shiny red snail juice, kept without mixing with any other ingredients, just add vinegar and just enough spices. Cakes are traditional Vietnamese cakes and are especially popular in the North. The dish made of soy sauce appeared around the 60s of the twentieth century. Peanut cast and poor sauce is a simple yet dear country gift. There is no need for luxurious ingredients, just from the rice grain of the village with the ingenuity of the mothers and sisters, this cake has made many people far away from the countryside remember. Rice soaked with clear lime water, crushed into powder for cooking pot and stir well. When near, let roasted peanuts and mix well. When the cake is poured into the banana leaf lining, wait for it to cool, then slice the dots with the same soy sauce. The delicious peanut molded cake must not be crushed, but it must be soft, flexible, crispy, without sticking to the hand, smooth and shiny. The pulp of roasted peanuts, along with the delicate and rich rice flavor, the fat leopard blends together, both simple, and evokes a lot of emotions about a very peaceful land. Cakes can be eaten with many kinds of sauces, but the most popular and popular is still the sauce casting cake. Today, cast cakes are sold a lot in the street hangs or markets in Dong Xuan, Hang Be, but the most is still in Tay Ho. Sticky rice in Hanoi is not sold many places, so the sticky rice in Ngo Si Lien is always crowded. Many diners are too familiar with the sticky rice trolley sold by two owners who are over 70 years old. At 2:00 pm, every day, Mr. Luan and Mrs. Kim push the cart to the top of the alley to sell sticky rice. To have a fragrant cassava sticky rice dish, the two grandparents had to work hard to prepare the ingredients from 5 am: scrap the cassava skin, soak it in salt water for at least 4-5 hours to let the plastic out of the cassava, so as not to be bitter. After that, scoop up and mix with a little salt and then cook. At about 11-12 noon, Ms. Kim mixed cassava with next-class sticky rice to make it sticky and soft. “Tapioca rice padded rice is a popular dish in ancient times, because without money to buy meat and fish, her grandparents have come up with a way to mix cassava cooked with rice to change meals,” said Mrs. Kim. No matter what, what my family eats, they sell it, gradually get support from customers, so I also change some side dishes such as fat tart, beef rolls, sweet and sour pickles … indispensable is scallions with lard ”. From the modifications to a few toppings included, the diners probably had to “wait in line” for a long time. Sticky cassava of the last century is simply cassava stuffed into sticky rice, now served with cucumber, fat … has created a rich taste for this rustic dish. The pulp of cassava is mixed in the aroma of sticky sticky rice, eaten with grease, pickles … just as much as it will dispel the hunger of the afternoon. Braised tea is a traditional dish with bold flavors of the Northern people. The best braised tea must be cooked from green beans with green pepper, whole seeds, tiny, light green, not choose big-bean, crushed yellow beans, which are sold throughout the market. Green beans after being crushed, soaked in cold water for 6 hours. When the shell is loose, treat it well. After that, sprinkle a little salt and drain to bring the contents to the pot to cook. Crush the cooked beans so that they are smooth, and then hold each handful with a small grapefruit. Those handfuls of beans use a thin sliced ​​knife to let the beans fall apart. Done again, bring the beans and cut them into the hand. Just like that a few times, the new beans are smooth. Thoroughly filter the unripe beans. The white sugar is thoroughly beaten with water, boiled to cool it to sugar water, then mixed with the crushed beans. Put this mixture on the stove, stirring with chopsticks both hands and lower heat gradually. Before that, boil some cardamom juice and then filter the clear water and pour it into a pot of tea warehouse. One of the familiar addresses in Hanoi also sells traditional warehouse tea: Sticky rice with Ba Thin tea. Every morning to noon, the corner of Hai Ba Trung street is crowded with people, waiting to enjoy a delicious cup of egg cream and fragrant crispy bread. That is the address of Ms. Khanh’s egg ice cream shop, opened in 1987, starting with the “machines” for making homemade eggs, created by her husband’s hands, so much “age” but sticking to the end. now. Whipped cream or Whipped cream. Called the childhood dish of many Hanoi people, but there are still many people who have never tasted it, even confused with current egg coffee. Because this dish is not too popular, but in the 1980s – 1990s, outside of Hanoi, there was nothing. Each cup of whipped cream contains only 2 egg yolks and a little sugar, carefully beaten until it becomes fluffy, soft, and then flavored with vanilla, coffee, green tea or a teaspoon of beans. big green cooks sugar. Whipped cream eggs of the old days and whipped cream eggs of 30 years later, the taste is still intact, probably because the hands of the craftsmen still retain their love of the profession. Many people who hear the name for the first time often wonder: What combination is so absurd. Ice cream sandwiches, it sounds strange, but actually just a small, soft bread, can be held in your hand with cool, sweet ice cream inside. Accompanying it is a little peanuts and fresh milk directly from the bottom to create a very special flavor. Many people in Hanoi recounted that this dish was invented for the first time by some wagon dealers in Hanoi. Because they spend the whole day on the street eating bread, in the hot sun they come to buy popsicles at Trang Tien ice cream shop or other ice cream shops on the street, to eat with bread to relieve thirst. Some people in a hurry have sandwiched the cream on the bread to make it easy to eat, reduce flow, taste delicious, so others imitate and follow. So “cream sandwiches” was born from there. Ice cream sandwiches have become a “luxury” dish of 7X and 8X generation children. Just hear the loud bell of the ice cream vending machine and the kids gather around. Eyes eagerly watched the cream of the round cream clatter, bringing each round cream ball into the bread. Later, as their lives improved, Hanoians no longer remember ice cream sandwiches as much as they used to, and the ice cream sandwich shops also gradually closed. Ice cream sandwiches are now just nostalgia, only living in the memory of old generations. But even so, the memory of an ice cream sandwich will remind every Hanoian of a past, difficult, needy, but still full of “sweet”. These simple dishes have accompanied our grandparents and parents through the past difficult and difficult. Over time, many new dishes were born, gifts from the subsidized period were no longer so popular as in the past. However, the Hanoians still remember the greasy Khanh’s egg creams, the idyllic dot cake or sweet stewed tea … as a way to cherish the past and past memories./.

Without any advance plan, two friends and I quickly booked a plane ticket to Hue on the first weekend of April. The ticket price at this time is quite cheap, the round-trip ticket plus our fees is about 1 , 2 million dong. Arriving in Hue, we stayed at the hotel to rest in the center and rented a motorbike for 120,000 VND / unit to explore the city. Besides visiting famous destinations, we also experience the delicious Hue flavor here. Breakfast with Hue beef noodle soup A friend introduced Bun Bo Loan restaurant on Phan Chu Trinh street, about 300 meters from my hotel. Around 8am, the shop was crowded with diners, I had to wait for the seating arrangement for about 5 minutes. Noodle cooking place is placed on one side of the door, the other side is the path leading to the dining table area. I am impressed with the rather fancy aluminum pot for making vermicelli. At first glance, it looks quite like a cot. The owner explained that aluminum is a good heat-retaining material, the pot has a large capacity, the mouth is small, so the broth will boil faster. An eye-catching bowl of Hue beef noodle soup costs 50,000 VND. We ordered 3 full bowl of Hue beef noodle soup. The meal is beautifully presented with a large crab pie, attractive meat. When enjoying, I can feel the bar broth, not too salty like some addresses in Ho Chi Minh City. Therefore, for diners with strong taste, the food here seems a bit pale, does not smell like fish sauce. My biggest questioning point is that the noodle here is small, unlike my experience and default of Hue beef vermicelli. As a follower of Hue beef vermicelli, in Ho Chi Minh City, whenever I hear delicious sounds, I come to try and sell big noodle almost everywhere. I have always thought, that is the characteristic of Hue delicacy until I enjoy it here. Asked some friends born and raised in Hue, I received a solid answer: “Must be a microfiber”. On forums or social networks, the question of small or large Hue beef noodle soup is still a matter of controversy. Overall, a bowl of vermicelli priced at VND 50,000 here is too perfect to start a new day in Hue. Lunch at Dong Ba market was not impressive After about 3 hours visiting Dai Noi, our group decided to stop by Dong Ba market for lunch. The market is introduced as one of the symbols not to be missed when traveling to the ancient capital. This place was formed in 1899 under the reign of King Thanh Thai. Walking along the side aisle, I went to the dining area and decided to stop at the stalls selling the most food, the most crowded, above which hung a check-in photo of chef Anthony Bourdain. Because there is not enough space, most customers will sit in the rows of chairs placed around the counter, choose dishes and chat with the owner. I ordered banh beo, cha, banh beo, spring rolls, but quite disappointed. The dish is not heated so it is chewy and loses its inherent flavor. The only bright spot is spring rolls made from pureed pork, seasoned, wrapped in a skewer and dotted with fish sauce. The meal is about 30,000 VND / person. Meal in Dong Ba market is cold and not delicious. Also during lunch, I moved to Mrs. Mung mussel rice shop located on Truong Dinh street. The restaurant is not too popular in the tourist community but is loved by the locals. Mung is 69 years old this year, selling mussel rice for 35 years. In addition to mussel rice, the shop also has bread of all kinds and Hue beef vermicelli. At noon, the restaurant is quite empty compared to the opposite brand. In return, we enjoyed delicious food, cheap price and enthusiastic service attitude. The dish is a combination of cold white rice, herbs, thai banana corn, chili, fat tart, crispy pork skin, pork belly, peanuts … served with a cup of hot mussel water is quite complete. Meals and drinks totaling 86,000 VND. Three servings of mussel rice, drinking water cost 86,000 VND. In the afternoon, on the way from Thien Mu Pagoda to the city center, I stop by to try Huyen Anh grilled meat rolls. This is famous as a long-standing restaurant, attracting a lot of tourists and local people. The space is spacious, the tables and chairs are arranged scientifically, so even though it is crowded, I still feel comfortable. We order a portion of wet cake and grilled pork vermicelli for 80,000 VND. Thinly coated wet cake, wrapped with vegetables and grilled meat inside, dipping with spicy fish sauce reminds me forever. Many people comment that the meal is a bit small and the price here is quite high compared to the general premises. Wet cake rolled with grilled meat dipped in a strange spicy fish sauce. Hue at night is not sad If you have time, you can enjoy the juices. 17-18h, the restaurant of Ms. Hue, located on Le Ngo Cat Street, is very crowded, we have to wait about 15 minutes before the food is served. As the name suggests, the cake is made from fresh filter powder, grease, onion, and egg pressed on a cast iron pan. I rolled cake with raw vegetables, sour food and dipped in sweet and sour fish sauce. The toughness of the pressed cake mixed with fragrant eggs, fatty grease and salty fish sauce made me fall in love. Snails, snails smoking with salty marinade and lots of chili, spicy ginger fish sauce is a night dish you should not miss. A snail like a photo costs 30,000 VND, suitable for sipping and watching the romantic Perfume River at night. Try snacks at night in Hue. We end our day exploring Hue cuisine with a cool, unique cocktail at Aura Mixology. Behind the soundproof glass doors, the cocktail bar on Tay Chu Van An street has a soft color that is completely different from the bustle outside. Around 22:00 we were the last guests at the restaurant. “Since it opened at the end of 2020 and during the outbreak, there is still a small number of people visiting the shop,” said a bartender, pouring drinks into a glass and said. In the dim light, soft music playing, I became relieved after a day of traveling quite a lot. The impressive Nguyen Dynasty Cocktail costs 140,000 VND. I chose a cocktail glass Nguyen Dynasty (Nguyen Dynasty) according to the recommendation of the staff. Drinks have a rather fancy form, a mix of modern and traditional when placed on a wooden tray, with a cup of Chuon village rice and incense. The drink leans towards the sweet, sweet taste that I like, not too heavy and with a hint of the familiar apricot flavor. The bartender likes to chat with guests, enthusiastically asking how the drink is. In a short day, I have not had the opportunity to try many dishes as well as to visit these famous attractions. However, with about 350,000 VND, I brought myself experience and kept my appointment to return to Hue at the earliest opportunity.

Noodles originated from … Soc Trang. Photo: Foody. Noodles with pepper The noodle dish in Saigon is looking for … also wants to spend the eye. On the contrary, also in Soc Trang, such as vermicelli salad, there is a sale of ha ma. – So this pepper vermicelli originated in Soc Trang already and must definitely cook with pepper and then swallow – Name Tu Ca Khau asked. School Name “Yes”: – Both are exactly the same. And one more interesting thing is that stemming from the Tieu immigrant of our country, has the same sound with pepper. Now give it to Her Hai, She Hai knows this dish that. Hai Hotot happily presented: – Pepper noodle is influenced by the Tieu A’s potential duck dish. It sounds really cool, but it’s really simple to cook. Duck meat and hearts are marinated with crushed green pepper, garlic, minced purple onions, sugar, monosodium glutamate, cashew color, marinated a lot of pepper so the broth has a spicy taste. After the meat is absorbed, fry briefly, then add the bone broth and fresh coconut water to the pot. Potential until the meat is tender and tender. Arrange the raw vegetables under the bowl, put the vermicelli on top and then fill the broth with the meat. Later on, there was a variation of rice noodles cooked with pork rolls, called “black pepper vermicelli”, but there was more boiled beef corn. Ms. Hai launched the spicy noodle dish “tearing heaven and earth”. Bun sung is an exotic dish that definitely makes the mouth and stomach happy. Photo: Foody. Noodles sung “By … with a machine …” until I drop the stork like a sharp mark, the rest are figs only, and maybe eating this vermicelli will … – Lade me “Near the squid, it’s black”, near the name Tu Ca Khia has a strong influence, but she has not said it all, she is arrested by Lady Hai Hung Hut and interrupted: – Also less joking, please two words “peace of mind”. Figs here are merely figs, there are no natural figs. “Ha ha”. Name of School Attendance: – I totally don’t know this kind of vermicelli, what is it with Vung Tau, what is it near to? Ms. Hai smiled “hi”: – There is no apricot, near and far from relatives. Fig trees and water lilies have nothing to do with it. Noodles in all kinds of casserole … Nam Dinh asia. In Saigon, I also look red in my eyes. This dish besides Nam Dinh also belongs to the “good quality” of the aunts. Noodles are eaten with figs and star fruit with sour salt and fat, many people call it fat noodles. Actually, these are two things to eat, but vermicelli is rieu vermicelli with added fat. Starfruit and figs are sour, acrid to increase the flavor, strange and easy to eat is also to help relieve boredom. Remember the sentence “Pleasure as well as happiness”, so I asked Six Demons: – There are vermicelli so you must have vermicelli in summer? And there is a lot in Hue, making many delicious dishes, including salt and sour in the summer. Ms. Hai said: – I heard about vermicelli, but that was figuring out that the paternal fathers had goat blood. Never heard of vermicelli. But also came up with a good idea, maybe we can cook vermicelli and eat every meal. – Let’s try to cook for two meals, but first of all, cook the noodle soup first, it sounds so good. – Name Tu Ca Khau appeals. Ms. Hai replied that the whole country is really homeland: – Cook, cook something that cook, cook for you to eat like this: “Eat figs to sit at the base of the fig tree Eat and then throw the five elements “.

Delicious but delicious food. To make the dish is not too difficult, just a little cumbersome. Dried shrimp to make this dish must be earth shrimp (river shrimp) so that it is not friable, not sandy and soft. Take shrimp to soak in warm water to soft, take out the dirt, rinse and drain. Create a mixture of broth, including fish sauce, monosodium glutamate, seasoning seeds, sugar, and filtered water to suit the family taste. Remember that fish sauce used in the warehouse must be a delicious fish sauce, if there is a homemade fish sauce, the better. Because the pot is delicious or bad is the strong scent of the fish sauce. Particularly, the bacon just chopped the rectangle with the little finger or the square and then brought it to the pan to produce oil. Separate lard and meat separately. To the main stage of the dish. The pot used to make the match must be the clay pot to taste it because it slowly absorbs the spices, blends the aroma of soil and especially holds the heat longer. However, if you do not have a clay pot, you can still use an aluminum pan instead. Place the pot on the stove, add some lard that was pressed earlier. Until the fat is boiling, add the purple onion and minced garlic to scent it up. Add dried shrimp to stir-fry, then pour the mixture of stock water into the pot. During the storage process, continue to leave the whole-fruit (or dangerous peppers) buffalo horn, green pepper, scallion to spread the pungent flavor. Let the fire simmer until the pot turns the candy sharp, bring the bacon to mix. Tasting again to taste, then turn off the heat. This hot dish will be very delicious. Any boiled or raw vegetables can be served with a braised dish. The quintessential aroma of fish sauce blends with the fatty taste of pork, the sweetness of dried shrimp and the spiciness of spices to make a delicious dish. Pick up a piece of boiled vegetables “swip” into the “warehouse” pot and then eat it with rice, making the taste buds strongly stimulating. The warehouse can also be a snack or eat with sweet potatoes, burnt rice. Eating rice with braised salt, in addition to changing the taste is also a way to help us remember a difficult time in the past.

She called a motorbike taxi to take them to Hong dry pho restaurant on Nguyen Van Troi street, Pleiku city. It’s not yet morning, but the shop already has many customers. Sitting down at the table, she calls “2 special bowls”. When the staff brought up the food, I was surprised to see that with the “2 bowls” that she ordered, they carried 4 bowls, 2 dishes, 2 cups, not to mention the extra cup of chopped chili. She looked at me and laughed: “Surprised what? Dry pho here, can call 1 2 you”. It turned out that, 1 part of dry pho consists of 1 bowl of dry pho, 1 bowl of broth, 1 cup of black soy sauce, in addition to a plate of bean sprouts, a plate of raw vegetables. Looking at the dry noodle that looks like a noodle thread, with the owner of the shop standing next to it, I asked him happily to explain: “It looks like noodles, it’s not noodles. Dried pho is made entirely of rice flour, the rice is washed, soaked, crushed, then rinsed into a cake and cut into yarn. stick together “. Seeing me nodding to show understanding, he added: “Ordering dry pho always has to wait longer than traditional pho, because we have to let the noodles dry a little after boiling water to reach the level. Chewy fit, delicious food “. At this point, the fragrant scent of the bowl of steaming soup made me salivate. Your small turn instructs: “Soup is stewed broth. Dry chicken, the chicken is shredded to separate, but I ordered a special bowl so the chicken is shredded into the pho bowl, and the broth has beef in it. Well, there are minced pork mixed in a bowl of dry pho. ” According to your child’s instructions, I dropped the price, cut the herbs and put them in a bowl of dry pho, mixed with black soy sauce to taste. Pick up a piece of pho, feel the delicious taste of fresh vegetables, the toughness of the noodle, the greasy taste of fat and minced pork, then take a spoonful of sweet broth. What a miracle the wonderful combination of lumpy beef, sweet shredded chicken meat and greasy minced pork with a rich taste of black soy sauce – it is said that it is cooked very well and is a characteristic taste of individual shop. I passionately enjoy the special pho from the Central Highlands, still crave it, but can’t eat more because it is too full, because the bowl of dry pho is not small and the bowl of soup is not small. Years later, I have many more times to come to Gia Lai, both for work and to go out, but not once did I come to Gia Lai without enjoying this delicious rustic food.