Analysis of the WWF Is grilled meat too cheap?

Status: 06/18/2021 2:22 p.m.

At the beginning of the barbecue season, supermarkets attract with low meat prices. A study the environmental organization WWF shows that meat substitutes are much more expensive. That has consequences for the environment. In order to benefit from the current barbecue season, supermarkets lure customers with savings and discount offers on barbecue products. An analysis by the environmental protection organization WWF now shows that the majority of grilled meat in German supermarkets is much cheaper than meat substitute products. Between the end of April and the end of May, the WWF examined 922 grilled meat offers in the advertising brochures of eight German supermarket chains. On average, 85 percent of the discounted grilled meat was cheaper than vegetable alternatives. In addition, grilled meat products are advertised almost 30 times more often than meat substitute products. In addition, according to the analysis, very few products come from higher forms of husbandry. Only two percent of the discount products were of organic quality; for many, the origin was not even shown.

“Amazon is being sold off”

Tanja Dräger de Teran is a nutritionist at WWF. She criticizes the fact that the masses of cheap meat are at the expense of the environment. In order for meat to be sold so cheaply, cattle must be kept en masse and animal feed such as soy must be imported from South America. That heats up the climate and destroys valuable habitats: “The Amazon is sold off with cheap meat.” Around 96 percent of the soya-growing area would be needed for animal feed and only four percent for plant-based foods.

A study by the Federal Environment Agency (UBA) from 2020 also shows the significantly better ecological balance of plant products. Compared to beef, the production of vegetable substitute products would in some cases produce less than a tenth of the greenhouse gases. The water and land consumption is also many times lower, since plants such as wheat and soy are not only used as animal feed, but rather land directly on the plate, so to speak.

Reduce factory farming

UBA President Dirk Messner called for meat consumption to be halved in the newspapers of the Funke Mediengruppe a few weeks ago: “We have to reduce factory farming so that excessive nitrogen inputs are reduced and soils, water, biodiversity and human health are less polluted.” The World Health Organization (WHO) also warns against consuming too much meat.

Because in addition to the environmental aspects, according to experts, there are also health reasons for reducing meat consumption. For a healthy and sustainable diet, experts recommend not eating meat every day. An adult should not eat more than 300 to 600 grams of meat and sausage per week. That is significantly less than is generally consumed in this country.

Still too much meat consumption

Although meat consumption in Germany tends to decline slowly, in 2020 it was still a little more than 57 kilos per person. In 2000, the annual consumption was over 61 kilos. However, according to the WWF, this is roughly double the consumption in the 1950s.

Messner had already stated in 2020: “As long as the price of the food does not also reflect the environmental damage, the cheap neck steak will be preferred to a soy schnitzel for a long time to come.”

High development costs for meat substitutes

There are reasons for the price differences: Antje Risius is researching sustainable eating styles at the University of Göttingen. She explains the striking price differences by the fact that meat is an established product on the market, while substitute products are still “newcomers”. “The meat market has an unbelievable competitive advantage because the structures are already established there. Production can take place at a completely different level, efficiently and structurally at very reasonable prices.”

Because they are mostly still in the development phase, replacement products would still have relatively high investment costs. In addition, they are often very heavily processed – and the many intermediate processing steps are also expensive, says Risius.

Cheap meat and the social question

The WWF warns that the price imbalance between meat and meat substitute products is causing many people to resort to meat for reasons of cost. Dräger de Teran demands that sustainable nutrition should not remain a social issue. “We have to get to the point where the simple choice is the good, healthy and sustainable choice. And we are still a long way from that.”

Almut Jering from the UBA has observed, however, that a growing range of meat and milk substitute products in supermarkets is attracting more and more people’s interest, despite the often higher prices. Recently, the number of people who followed a vegetarian or vegan diet has increased significantly. “I think there is some social progress going on.”

Meanwhile, the WWF sees politics and business as having a greater responsibility. The organization is demanding a steering tax based on sustainability criteria on food of animal origin from the next federal government, which is less of a burden on products from organic agriculture. Retailers need a change in pricing policy: For example, discounts should no longer be given on meat and sausage products, except shortly before the use-by date

Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

Following the social network during the epidemic, I suddenly saw that my friends shared more pictures of camping and family picnics. Quiet, not crowded but still experience and rest with familiar people. Camping is not a new form of tourism, but perhaps now “on the throne” when tourism activities are limited, everyone is self-aware of distance to prevent epidemics. And camping is one of the best ways for people to relax and enjoy nature; in parallel with compliance with regulations on prevention and control of the Covid-19 epidemic. Camping is a great way to enjoy unspoiled nature. Has anyone told you that our country has countless beautiful places to camp? Try spending a weekend to experience it. I like the mountain roads leading to the Dong Cao steppe (Bac Giang), where I can zoom out to see the majestic mountain scenery, love the feeling of freedom in the middle of Dong Lam valley (Lang Son province). ), where there are green grass and green river. Who doesn’t like to hear the waves crashing right next to their ears on a camping night in Tuy Hoa (Phu Yen), or open their eyes to see a sea of ​​white clouds in Da Lat (Lam Dong)… Fresh air, wide mind The openness, the ultimate sense of freedom and the slow pace of life when truly immersed in nature can be “addictive” to anyone. The beautiful sea of ​​clouds view from the campsite in Dong Cao (Bac Giang). Going camping is not boring because outdoor activities are extremely diverse. Hiking in the forest, fishing, yoga, cycling around the lake, kayaking, SUP board on the river or in the sea, … all consume a lot of energy and require basic skills. But sometimes, visitors just need to be spoiled for water in the cool water, “foot massage” with pebbles in the stream bed, walk together on the lawn, watch the sun set in a sunset. .. is enough. For families with young children, camping becomes even more interesting. Away from TV screens, phones, children will be free to explore, have new lessons about the natural world around in the most realistic way. I love that the whole family comes together to prepare food for a barbecue, which can be incomplete but is always delicious. By the flickering campfire, everyone told stories together, playing guitar under the starry sky. Affection, family cohesion, friends are also a benefit that camping brings. Sharing moments together makes camping more memorable. Safe, environmentally friendly With self-sufficient tourism such as camping, safety is always a top priority. In addition to fully and thoughtfully preparing furniture, tools and costumes; Everyone must always consider and choose a suitable camping site for the weather, time and participants. Regarding the location, the experience to remember is to avoid areas with difficult terrain, or rain at night, high winds or too far from residential areas, without phone signal. First aid items and some simple medicine should always be on hand. The dishes when camping are not picky, do not require a chef’s talent, but always have to be hygienic, fresh and attractive. The picnic meal is simple but still very attractive. For me, it only takes the most basic tools and a car to get to the camping site not too far from home, but there are many people who like a thoughtful camping trip. Pickup trucks, minivans like a mobile home with full of handy camping gear are becoming more and more popular with Vietnamese families. But if you are inexperienced and shy of places that are too wild, there are many tourist campsites with relatively convenient services. From Hanoi, there are many places that campers whisper to each other and quickly become familiar such as Ban Rom tourist area Soc Son, Dong Mo, Dong Do lake, Son Tinh Camp… Not far from the city center In Ho Chi Minh City, besides Tri An lake, Chua Chan mountain, Ba Den mountain, there are also many campsites in Ba Ria – Vung Tau, Dong Nai, Binh Thuan open to serve tourists. Besides, grasping this trend, many travel agencies have also opened tours with suitable services for families, groups of friends, even “glamping” (glamorous + camping – style camping style. luxury and comfort). Natural places that are not too far from home or are not famous can become camping spots, limiting contact with crowds. “Take nothing but photos, leave nothing but footprints”, camping requires each of us to be more conscious in protecting the environment, collecting waste and minimizing the impact on the environment. surrounding nature. There have been “camping without leaving garbage” movements called for and responded by many camping lovers, spreading beautiful actions. And of course, camping, like any other activity, needs to comply with epidemic prevention regulations, so that the trip is a good memory when you return home.

Ho Ngoc Ha is one of the Vietnamese stars who likes to share the food they enjoy every day through personal stories. Sometimes it was the simple but delicious meals of her biological mother, when it was a series of dishes sent or ordered by friends. The singer rarely shows off the dishes she cooks. Perhaps because she is busy, Kim Ly’s wife has little time to go to the kitchen. However, during this epidemic season, Ha Ho could not escape the “kitchen universe” like a series of other Vietnamese stars. Recently she enjoyed showing off her day at home: “A day of Ha’s sister. Play with her children, make cakes, cook… please finish them”. In particular, she excitedly shared the results in the kitchen, which were extremely delicious cakes and proudly held in her hands. Ho Ngoc Ha posted a scene while looking after her children and making cakes. She quickly kneaded the dough, next to it was a scale to weigh the ingredients. The singer shared: “Practice making cinnamon buns that Subeo loves. Delicious or not, but very good.” Hand-made, Ha Ho has absorbed the hard work to make the cakes. Ho Ngoc Ha bakes cakes in an oil-free fryer, the result looks quite beautiful, golden color. This type of cake has the Vietnamese name of cinnamon roll bread, a type of sweet roll cake commonly served in Northern Europe and North America. The mother of 3 is proud of her kitchen products when she pleases her son. The eldest son, Ho Ngoc Ha, seems to be very fond of Western dishes. On her personal page, Ho Ngoc Ha’s biological mother, Ngoc Huong, also showed off her daughter’s cakes and also praised her children’s other dishes. She confided: “During the anti-epidemic days at home, gardening, looking after the little angels. And she took advantage of cooking, making cakes. It’s great that the new chef of the manufacturer is full of excellent dishes, unexpected skills. .. Grilled ribs, grilled chicken, grilled fish with all kinds of sauces were brought out… didn’t have time to take pictures… just tried it. This type is finished translating the set of teeth (copy) back here, hic. Introducing a new type of cake that has not been seen with the sauce. Thank her! It’s delicious everyone… I have to have 4-5 of these at a time!” Ms. Ngoc Huong thanked her daughter. An acquaintance witty: “Only on holidays like this can we catch her moments like this, auntie. Everyone has to go to the kitchen, haha”. Earlier on the 3 children’s page, Ho Ngoc Ha captioned: “Our Saturday was very happy, mom cooked 2 meals of pumpkin and lotus seeds, mom made sponge cake for the second brother and grilled salmon for Kim’s father. And the mother eats beef cake and yogurt.” When the eldest son said he wanted steak, the “Entertainment Queen” immediately indulged, buying high-quality beef jerky to make. She is quite loyal to the air fryer, used to make many dishes for her children and family. The female singer also showed off the image of making grilled ribs for Subeo. The dish that Ho Ngoc Ha has for her husband Kim Ly: Grilled salmon with rosemary leaves with boiled sweet potatoes and tomatoes, the “healthy” quality. See how to make delicious and attractive cinnamon bread (Cinnamon buns) like Ho Ngoc Ha made for his son Subeo: Resources: 92g white granulated sugar 7 g salt (equivalent to 1 teaspoon) 78 g butter or cooking oil (at room temperature) 1 chicken egg, large size 454 g flour 2 teaspoons dry yeast 255 g whole milk, keep the temperature slightly warm (32 degrees Celsius) 113 g sugar and cinnamon powder mix (ratio: 6 tablespoons sugar and 1 tablespoon cinnamon powder) Doing: Whisk together the sugar, salt, and butter in a whisk. Add to the mixture above flour, yeast and milk. Mix well until the mixture forms a round ball. Knead until the dough is smooth, flexible but not sticky. More flour can be added if the mixture is too wet. The kneading time is about 6-8 minutes. Choose a bowl to hold the dough, spread a thin layer of cooking oil in the bowl, let the dough rest in the bowl for 1-2 hours or until the dough has doubled in size. Cover with food wrap. Roll the dough into a 35cm x 30cm rectangle. Do not roll too thin. Spread the cinnamon sugar evenly over the dough, then roll it up. Cut the dough into bite-sized portions. Let the cake rest for about 1 – 1.5 hours or until it has doubled in size Baking temperature 177 degrees Celsius, time about 20-30 minutes. Fix the baking tray in the center of the oven. Do not bake for a long time, the cake will dry. Good luck!

The price of small eel seed alone has reached $35,000/kg in January 2018 (about more than VND800 million/kg) – as expensive as gold at the same time. Not only that, the price of eel increases 2 or 3 times every year. In the previous article, we found out why Japanese eel is so expensive (See ). This article will delve into the cooking method of Japanese grilled eel (Kabayaki) – one of the reasons why the value of eel is greatly increased. Grilling eel seems to be an easy job, but for Japanese chefs, it takes years of practice. First, the fresh eels will be put on the cutting board by the chef, who will pin the eel’s head in place with a removable metal pin. Eel pecking is a skill that takes 8 years to learn. Photo: Tofugu Then the eel will be dissected in the Kansai style (cut open the belly but not cut off the head, leave the slices and then grilled) or the Kanto style (cut open the abdomen but cut the head, divide it into small pieces, and then put it back together to bake). The backbone of the eel will also be removed in this step, just learning to peck the eel in these two styles alone will take up to 8 years of apprenticeship! Next is to thread the eel before it is grilled (it takes another 3 years to learn), the cook will have to use metal sharp sticks to pierce the very thin slices of eel meat. This requires dexterity and finesse of the hands. Eel threading is also a skill that takes up to 3 years of apprenticeship. Photo: The Japan Times Finally, bring the eel to the grill, according to long-time chefs, after 11 years of learning to cut the eel and string it together before grilling, it will take… a lifetime to master the skill. this. The griller will have to grill the soft, golden and shiny pieces of eel with the crispy texture that has made the name and attraction in the cuisine of the Kansai region (Osaka) – Japan. To do this, the cook will spread the eel pieces with a little mirin (a rice wine similar to sake, but with a lower alcohol content and higher sugar content). When the grilled eels are done, they are dipped in tare sauce. Grilling eel is a skill that takes a lifetime to perfect. Photo: WAttention.com This is a sweet apple-flavored barbecue sauce, used to marinate grilled dishes, make a dipping sauce or stir-fry vegetables, noodles… Tare sauce will be infused with sweetness inside the eel through grilling the eel once. short time again. Finally, the grilled eel is done, the chef will cut them into small slices to put on the rice with some seaweed, Japanese people often eat eel rice during the day to provide more energy and strength. for the rest of the year. Watch animal video clips:

The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

Uncle Le Khac Hoat (57 years old, house number 130 Lung Market, Dang Hai Ward, Hai An District, Hai Phong City), who is said to “invent” the dish, said what makes the delicious taste. Especially and also to distinguish Ha Lung key cake from other types of rolls is dried squid. Uncle Hoat said: “My family specializes in making spring rolls. In a late-night delivery, I saw people baking sugarcane and my mouth watered. From here on, I came up with the idea of ​​wrapping pork rolls around sugar cane. I tried to mix more things like beef, shrimp… but in the end I realized that just adding squid in one sun is the best.” According to Mr. Hoat, fresh squid in Hai Phong is not as rich as in Ha Long, so it is difficult to make delicious squid cakes like there. And Cat Ba has many and very good quality squid, the price is also affordable and especially it is imbued with the wind and sun of the sea. Just like that for more than 30 years, this simple but delicious dish has accompanied Uncle Hoat through many ups and downs and gently entered the hearts of lovers with the name “Ha Lung Cha key”. Ha Lung Cha key is made from 3 main ingredients: Squid, pork and sugarcane. Workers have to go to the market early in the morning, choose to buy or order in advance batches of pork that have just been slaughtered, fresh and clean, and then go home to filter out all the fat, take the meat to puree it, and make it into rolls. Squid must also be delicious, picky buy to Cat Ba, Cat Hai, then bring it back to small pieces, puree with lean pork, marinated with fish sauce, main noodles, shiitake mushrooms, wood ear, pepper … The famous Ha Lung bacon, no one knows, only, that village dish has become such a “specialty” that many tourists, when visiting the flower village and flower market, also have to buy it for the holiday. get a “unique” dish as a gift for relatives and family. Currently, Ha Lung key cake is being sold for from 280,000 to 300,000 VND/kg. (According to GiadinhNet)

If you bought or were given this fish today and are wondering what delicious tilapia is, please refer to the recipes below. What do tilapia make delicious? Tilapia grilled in foil Ingredients: 1 tilapia fish (about 800g), fresh lemongrass 4-5 branches; fish sauce ¼ bowl, fresh chili 1 fruit, garlic, ginger. Method: Clean fish, wash lemongrass, cut into medium pieces. Use foil to wrap the fish, put lemongrass on the bottom, then put the fish on, wrap the foil, bake on hot coals for about 15 minutes or so for the fish to be fragrant. Chili seeds removed, garlic and ginger peeled and peeled, all chopped, put in a bowl of fish sauce used to make fish sauce. What do tilapia make delicious? Baking foil is a suggestion. Tilapia cooked with pickles Ingredients: 1 large tilapia, 500g pickle, 2 tomatoes, green onion, dill, dried onion, chili, soup powder, fish sauce, seasoning, pepper… Method: Clean the fish, use a knife to cut lightly on the body to absorb the spices more evenly. Cut tomatoes into bite-sized pieces, onions into medium pieces. Chopped dry onion. Lightly fry the fish until the meat is firm. Sauté onions, add tomatoes and stir-fry until soft, then add pickles and stir-fry until just cooked, seasoning. Add the melon juice and add a little hot water to the right amount, simmer for about 10 minutes to soften the melon. Put the fish in for about 15 minutes, season with spices, add onions and dill to create aroma. Deep-fried breaded tilapia Resources : Tilapia 1 big fish (1kg). 2 eggs, deep fried flour, breadcrumbs, soup powder, fish sauce, seasoning seeds, pepper… Making : Clean fish, filter the meat, cut into bite-sized pieces, marinate spices for about 15 minutes. Put the deep-fried flour and breadcrumbs into separate bowls, beat the egg yolks with the fried flour and a little water into a thick liquid mixture. Dip each piece of fish in and then roll it back and forth in the breadcrumbs. Then, drop each piece of fish in and fry until golden crispy. Tilapia in tomato sauce Resources : Tilapia 1 fish (about 1kg, 4 tomatoes, onions, coriander, soup powder, fish sauce, seasoning seeds, pepper… Making : Fish cleaned, marinated with a little seasoning. Peel the tomatoes and chop the tomatoes. Finely minced purple onion, washed and finely chopped herbs. Fry the goldfish on both sides, put the fish on a separate plate, then make the tomato sauce. Finally, you add the fried fish with the sauce, spread the sauce evenly for the fish to infuse. Let it simmer until the sauce thickens. Use ketchup if you don’t know what tilapia makes. Braised tilapia with turmeric Resources : 2 tilapia fish, turmeric with a few bulbs, red onion, chili, soup powder, fish sauce, seasoning, pepper, sugar… Making : Clean fish, rub salt inside and outside, then wash and drain. Fresh turmeric peeled, crushed one tuber to store the fish has a beautiful color, the rest should be thinly sliced. Purple onion smashed and minced. Marinate fish for 20 minutes with minced turmeric, chili, 1 tablespoon fish sauce, 1 tablespoon soup powder, 1 teaspoon pepper, red onion. Fry the goldfish evenly on both sides, then add hot water to cover the fish’s face and sliced ​​turmeric, turn the heat to low until the water runs out. Sprinkle a little more pepper and green onions to enjoy. Grilled tilapia with ginger and lemongrass Resources : 5 perch clean the belly, not scale; 7 lemongrass plants, pounded, sliced, 1 branch of crushed ginger, sliced ​​red horn chili, 2 onions, sliced, 2 tablespoons salt, 6 tablespoons oil, 1 tablespoon broken pepper, 5 tbsp granulated salt, 1 tbsp paprika. Making : Salted fish, mixed with ginger, 1/2 crushed lemongrass, onion, 1/2 sliced ​​chili, pepper, salt. Divide the mixture evenly into 5 marinade parts into the fish belly. Use the remaining lemongrass to line the bottom so that it does not stick to the tray. Drizzle over each fish add 1 tablespoon of oil. Bake fish at 170 degrees, for about 15-20 minutes. Roast the seeds with paprika, add a little lemon for dipping.

Preliminary preparation of ingredients for grilled beef with guise leaves Beef: Wash, dry, cut into pieces and mince. Betel leaves: Wash each leaf, drain, divide into 3 parts, 2 parts are left to roll beef, 1 part is finely chopped. Lemongrass, ginger, dried onion, garlic: Clean, minced. Chili with stalks, washed, chopped 2 fruits (if you eat spicy) 1 fruit trimmed flowers. Steps to make grilled beef roll with guise leaves Marinated meat with ingredients including lemongrass, ginger, dried onion, garlic, chili, chopped bay leaves along with 1.5 teaspoons of seasoning seeds, 1 teaspoon of fish sauce, 1 teaspoon of MSG, 1 teaspoon of pepper powder, ½ spoon of cooking oil, mix well, leave for 30 minutes to fully infuse the spices. Then spread out the leaves, put 1 teaspoon of meat on the outside of the leaves, roll them up, you can use a toothpick to skewer to keep the grilled beef in position or use the onion leaves blanched in boiling water to tie. Continue until you run out of ingredients. Grilled beef roll with guise leaves: – Bake in the oven: Preheat the oven to 250 degrees for 5-10 minutes. Next, use a brush to lightly brush a layer of sesame oil or cooking oil on the tray and roll the surface and bake for 15 minutes to meet the requirements. – Grilled with charcoal: The best way to make grilled beef with lolot leaves is to grill with charcoal. Fan red coal, then arrange grilled beef with guise leaves on the grill, use a brush to brush a thin layer of oil and put it on a charcoal grill, keep the coals at a moderate temperature, turn your hands evenly when grilling so that the beef rolls are cooked evenly. without burning. It takes about 20 minutes to smell good. Cooked beef rolls with bay leaves are placed on a plate, served hot with raw vegetables, noodles, lemon garlic fish sauce or chili sauce. Grilled beef roll with guise leaves is a particularly delicious dish (Illustrated photo) How to choose good beef: You should note that you should not buy pre-ground beef at the butcher shops because it is difficult to know if it is fresh ground beef or not. It is best for mothers to choose their own piece of beef and ask the seller to grind it for you or bring it home to ensure the quality of the meat. In fact, small traders use many ways to turn pork and buffalo meat into beef. There are even pieces of rotten meat, which are “enchanted” to become delicious dishes “sloppy” in people’s daily meals without knowing anything. Through the reference process as well as the experience of housewives, it is not too difficult to distinguish what is good beef and what is bad beef. If it is real, fresh beef, it will look dark red on the outside, the meat is hunted and sliced ​​with adhesion and elasticity. When the seller is selling, you should pay attention to the cut inside. If the same color, the color is still fresh, then you can rest assured 50%. Particularly with fake beef will not look fresh, if it is pork it will be stronger than beef. If it is buffalo meat, the color of the meat is dark red, not bright red. This is an important trick in distinguishing fake or real beef that mothers should pay attention to observe. But that’s not all, the trick to choosing good beef is when you buy it, slice it thinly and soak it in water. After about 10-15 minutes, take it out and see, if the meat only loosens but the water is still white, it means that it is real beef. But if the piece of meat changes color to pink and white, and the color of the water also changes, it is 100% fake beef with pork. Eating these foods poses a huge risk to family and community health. In particular, when cooking delicious beef, it will have the aroma of beef, a bit stale, but if it is fake beef, there will be a bad smell of pork (because pork eats bran when cooking has an unpleasant odor). Xiao Chien (Synthetic)

Around the time from February to October of the lunar calendar, Quynh Luu fish grilling households work continuously because this time the fish is in season. Every time the ship docks, people buy tons of fish of all kinds to freeze and then bake to sell gradually throughout the year. These markets are located close to the marina, the gathering point for boats returning from each trip to the sea. Returned fish are preliminarily processed to remove the intestines, scrape off the scales, cut off the tail ends and unnecessary parts. Then rinse several times with water to remove dirt. People got up early to catch the boat and choose the freshest fish. For small fish such as grouper, herring, catfish, etc., leave whole. As for large fish such as birds, mackerel, scad, … are often slit on one side of the body or cut into thin pieces to cook faster. Fish are arranged on the iron grid to prepare for grilling. Ms. Nguyen Thi Lan from Tien Thuy commune said: “Fresh grilled fish will be delicious and preserved for a long time when transported, but the price is often twice as high as when it has not been processed. A batch of fish is grilled on a charcoal grill for a period of 10-15 minutes. Besides, the charcoal must be continuously red, so that the grilled fish still retains its freshness, aroma and sweetness. If the coal is simmered, the ashes of many fish will take longer to cook and do not retain their inherent sweetness. Experience in order to have a catch of freshly cooked fish that still retains its fresh and delicious taste. Among grilled fish, mackerel is the most valuable specialty today (250,000 – 270,000 VND/kg). Grilled fish is put on a tray for traders to import fish to the market to sell, the rest will be packed and transported to the southern provinces for consumption, with a volume of tons of fish per day. Currently, grilled orange fish is priced at 70,000 – 80,000 VND/kg; Spotted fish, tilapia are priced at 60,000 VND/kg; Grilled herring costs 35,000 VND/kg. Quynh Luu currently has nearly 50 households doing grilled fish, with more than 100 workers concentrated in the communes of Quynh Nghia, Tien Thuy, Quynh Tho, Son Hai… From baking fish, each household has an income of about 3 – 4 million VND/day, of which hired workers are paid 150,000 – 200.000 VND/person/day. On average, people earn tens of millions of dong per month.

The pork belly dish when cut on the plate (Photo: Tran Thuy) Here is how to make grilled pork belly by Tran Thuy – a Viet Kieu in Germany. Resources: 1kg fresh bacon, basil, fish sauce, main noodles, pepper, baking powder (backpulve), lemon, salt, vinegar. Making The purchased meat is washed, patted dry, turned over and sliced ​​along 4 lines, 1.5 cm deep to marinate. – 1 teaspoon of five flavors, a little pepper, a little main noodles, 1 teaspoon of fish sauce pho. Mix the mixture and then use a brush to spread evenly over the surface of the meat and around. Leave the meat face up so that the spices infuse and dry for about 45 minutes. Marinate the spices to infuse and place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat – Take a large pan, pour about 25ml of water, 1 teaspoon of salt, 1 teaspoon of white vinegar, bring to a boil. Put the meat on the skin so that the water just covers the skin, boil for 7 minutes. – Lift out, place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat, because it will not turn over. Shave the entire skin the first time to make it very thin – When the meat is still warm, use a sharp knife to scrape the entire surface of the skin for the first time to make it very thin. Remember to shave even around the edge, shave back and forth like a plow, the tip of the knife goes down quickly to form scratches on the skin surface. – Take a teaspoon of salt and sprinkle evenly on the surface of the skin. Cut a small piece of lemon close to the salt and skin, let it infuse for 45 minutes. Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, put the meat on top in the middle of the oven – Continue to shave a second time for thin skin. Take another teaspoon of salt mixed with 5g of baking powder and sprinkle evenly on the surface. Take a small piece of lemon and rub it evenly. Leave to infuse for at least 3 hours to dry. _ Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, place the meat on top in the middle of the oven. Bake for 20 minutes, then increase to 140 degrees, bake for 20 minutes so that the meat is cooked deep inside, not shriveled, when cooked, the meat is still pink. Then leave to 160 degrees for 20 minutes. Total about 1 hour (depending on the oven). Look at the underside of the cooked meat, or poke it horizontally with chopsticks and see no pink juice coming out. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. – Continue to accelerate to a straight 250 degrees. At this point, my skin exploded like popcorn, for about 10 minutes. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. In fact, the whole family can’t get bored eating right now. The skin is crispy, the meat is still pink and sweet, the taste is rich, eating with sour food is very expensive for the whole family.

Illustration. Image source: Internet Resources: 1 slice of bread avocado 1 chicken egg Thin bread rolls, smooth butter spread on toasted bread. The shell is the egg, then put it on the bread, sprinkle with pepper and you can use it. You can add eggs to the grill if you like. Simply, bake bread, hard-boiled eggs, sliced ​​avocado and have a healthy breakfast combo. Deep fried butter roll Illustration. Image source: Internet Resources: Butter Egg Crispy flour Lemon Cooking oil Mayonnaise Chili sauce Spices of all kinds Making: Prepare ingredients: Wash avocado, cut lengthwise to taste. Squeeze lemon juice, beat eggs with a little salt. After preparing the ingredients, drizzle the lemon juice over the avocado slices. Then sprinkle salt, pepper, seasoning seeds on the butter to absorb the flavor. Next, roll the butter over the egg, then into the deep-fried dough so that the dough sticks all over the butter. Heat the oil in a pan on the stove, then add the breaded butter and fry until golden brown and take it out to drain the oil. Finally, put 1 tablespoon of lemon juice, 3 tablespoons of chili sauce and 3 tablespoons of mayonnaise in a bowl, mix well to make a dipping sauce. Tuna Butter Roll Sandwich Illustration. Image source: Internet Resources: ½ avocado, diced and mashed. 2 slices of sandwich Steamed tuna meat, shredded and marinated with pepper, salt, and mayonnaise. Mayonnaise (50g) Salt, pepper, 1 thinly sliced ​​tomato Making: Remove the edge of the bread and roll it thin. Butter the sandwich, arrange the tomatoes to the tuna, and then roll it up. This dish is best served with ketchup/chili sauce.

Many people have the habit of keeping all vegetables and fruits in the refrigerator because they think it will help them stay fresh longer. However, this is a mistake because potatoes, tomatoes, bananas, apples are best stored outside the refrigerator. Potatoes stored in the refrigerator at low temperatures will taste too sweet, and tomatoes and bananas will release ethylene, causing them to ripen and spoil faster. 2. Defrost meat in the refrigerator Meat should be defrosted before cooking by placing it in a suitable bowl and placing it in the refrigerator. You should not freeze meat in water or pour hot water as this will damage the appearance and flavor of the meat. 3. Do not make mashed potatoes with a blender Using a blender will make the potato mixture thick, sticky, not spongy, and light. It is better to use a simple hand masher to make the potatoes look more attractive and delicious. 4. Do not leave milk in the refrigerator door The door of the refrigerator seems to be the right place to store milk and dairy products, but in reality it has a slightly higher temperature than in the refrigerator. In addition, opening the refrigerator door will cause the temperature in the cabinet door to change, affecting the shelf life of milk. 5. Do not open the oven while baking Opening the oven while baking will lower the oven temperature, causing the bread or pies to deflate. If you want to check the baking, turn on the light in the oven. Only open the oven door a few minutes before the cake is done, when the dough has risen.

Before skewering the meat, remember to soak the bamboo skewers in water for 30 minutes Bacon is only washed, drained and then cut into bite-sized pieces. The sisters proceed to mix the meat marinade including: galangal, lemongrass, turmeric, garlic, purple onion puree with a little pepper, white sesame. After grinding, add soy sauce, fish sauce, cooking oil, oyster sauce and mix well, marinate the meat for 30-45 minutes to infuse the spices. Remember to soak the bamboo skewers in cold water for 30 minutes before skewering to avoid burning them when baking. After marinating, take out the meat and skewer it evenly on the bamboo stick, remember to fold the meat in half to make the skewers neater and more beautiful. Finally, put it on the stove to cook evenly on both sides, fragrant yellow, then enjoy with chili sauce or ketchup as you like. Grilled meat with vermicelli Bacon is only washed, cut into thin pieces and left large. You also prepare a meat marinade including: lemongrass, chili, garlic puree mixed with soup powder, sugar, seasoning seeds, shrimp paste and broth. Then, add the pork belly to this mixture and marinate for 30 minutes for the meat to infuse the flavor. If you keep it longer, the better or leave it overnight in the refrigerator. Put the marinated meat on the grill and grill with charcoal, paying attention to turn it over so that the meat is cooked from the inside, soft and fragrant, not dry or burnt. Honey grilled meat Bacon just leave the whole piece or cut into small pieces as you like, after washing you sprinkle fine salt around the piece of meat, cover it with food wrap, and leave it overnight in the refrigerator. If you are afraid of an explosion, you can discard it. Remove the meat, wash again, pat dry and marinate with dried rosemary leaves, pepper and a little honey on the surface of the meat. Place in the freezer for about an hour to harden the meat for easier slicing. Next, you slice the meat 1cm thick and sprinkle with a thin layer of salt for 30 minutes, then rinse, marinate rosemary leaves, and pepper again. Put the meat on a charcoal grill or grill with a pan, grilled for about 3-4 minutes on each side. Bacon marinated with lemongrass Just remove the skin, wash, pat dry and then cut into thin pieces and put in a bowl to marinate with lemongrass, dried onion, chili, minced ginger, fish sauce, seasoning, sugar and salt within 30 minutes. Place the meat on the griddle and grill until the meat is almost golden, you turn the meat and grill it evenly until the meat turns golden, fragrant, the meat is cooked. Lemongrass grilled meat served with vermicelli or rice is very rich and delicious without spending too much effort on processing. Crispy fried meat Bacon just washed, blanched with hot water for 2 minutes, then removed, let cool. You use a sharp toothpick or a sharp object to tattoo the skin, just tattoo many times but do not need to tattoo for too long. After tattooing, you proceed to marinate the meat with soup powder, garlic powder, onion powder and a little lemon or vinegar. Marinate for 30 minutes to infuse the meat. Put the oil in the pan to heat up, then pick up each piece of meat to fry, put the skin down to fry first, wait a few minutes for the skin to explode and then fry the meat on both sides. Fry until golden brown. Remove the meat to a plate lined with greaseproof paper, cut into bite-sized pieces and dip it in delicious chili sauce or chili sauce. Fried meat with five flavors Bacon is only washed, blanched with hot water for about 2 minutes and then cut into small pieces, keeping the whole meat size. Mix five spices, white salt, cashew oil, white vinegar into a homogeneous mixture and then spread it directly on the prepared meat above. Finally, pour lemon over the skin and marinate for about 10 minutes for the meat to absorb the flavor, dry or dry for 1-2 hours so that the meat when fried is golden crispy, fragrant and soft. Proceed to fry with hot oil and medium heat until the meat is cooked evenly, golden brown, then turn off the heat. Remember to fry the skin first and then the meat. Remove the meat to a plate, use absorbent paper to absorb excess oil before slicing and enjoying.

Reader Nguyen Thao shares a simple avocado recipe that takes less time to make. 9X said that she was sent by her mother a lot of home-grown avocados, so she modified new dishes from this ingredient. Avocado dishes are made according to the eat clean style, a diet that Nguyen Thao loves. The dish from avocado has an attractive green color. 1. Avocado Hamburger Resources: 2 avocados, minced beef, cheddar cheese, kale, tomato, purple cabbage, mayonnaise, chili sauce, salt, pepper, lemon, paprika, black sesame Making: – Beef marinated with salt, pepper, paprika, stir-fry quickly on high heat. – Make avocado sauce: Mix mayonnaise, chili sauce, 1/2 avocado puree, 2 tablespoons yogurt, salt, pepper, half a lemon and add some paprika. – Cut the avocado in half, remove the seed, separate the flesh to make the crust. – In turn, put ingredients such as beef, lettuce, tomato, sauce, purple cabbage in between 2 pieces of butter, garnish with some black sesame on the cake. The avocado burger is decorated like a work of art. 2. Baked avocado with eggs Resources: 1 round avocado, minced shrimp (can be substituted with bacon), 2 egg yolks, onion, pepper, lemon juice, olive oil Making: – Preheat the oven, cut the butter in half and remove the seeds, scrape some meat, mix with minced shrimp, marinate with a little pepper to bring out the smell. – Apply olive oil on the inside of the avocado, add a little lemon juice on the outside to prevent the avocado from turning black when baking. – Put the prepared mixture of butter and shrimp into the avocado intestine, add egg yolk, green onion, pepper, then cover with foil and bake for 20 minutes. You should choose ripe old avocados so that when eating, they have a fatty, not bitter taste. 3. Butter Egg Bread Resources: 2 slices of rye bread, 1 avocado, 2 eggs, lemon juice, some pepper Making: – Spread some unsalted butter on the rye bread and then bake it. – Take the pureed avocado meat, add lemon juice and mix well. – Boil eggs in a pot of boiling water for about 1 minute, remove and drain. – Bread is spread with butter, put poached egg on top, add a little pepper. The melted egg yolks combined with rich butter is a delicious breakfast dish. 4. Avocado salad, chicken breast Resources: Apple Cider Vinegar, Olive Oil, Yellow Mustard, Honey, Lettuce, American Corn, Purple Cabbage, Cherry Tomatoes, Boiled Chicken Breast, Avocado Making: – Make a sauce mixture consisting of 2 tablespoons of apple cider vinegar, 6 tablespoons of olive oil, a little yellow mustard and honey. – Put the prepared ingredients such as kale, American corn, purple cabbage, cherry tomatoes, boiled chicken breast, avocado in a bowl, add the sauce and mix well. – Garnish with thinly sliced ​​avocado, arranged in the shape of petals. Avocado salad is a refreshing cold dish that stimulates the taste buds. 5. Avocado, grapefruit salad Resources: Lemon, olive oil, yellow mustard, honey, salt, pepper, salmon, curly lettuce, sprouts, grapefruit, dried onions Making: – Salmon without skin, marinated with a little salt and pepper to absorb the spices for about 10 minutes. – Preheat the oven, put the fish in the oven for 10 minutes. – Prepare a sauce including 2 tablespoons of lemon juice, 6 tablespoons of olive oil, a little yellow mustard, honey, salt, and pepper. You can increase or decrease the sweetness of the sauce depending on your family’s taste. – Put the ingredients including dried onion (finely chopped), grapefruit (split, seeded), 1/2 avocado (sliced), some curly lettuce, sprouts in a bowl, pour the sauce mixture and mix evenly. Avocado avocado salad is cool and suitable for summer days. 6. Avocado smoothie Resources: 1 handful spinach, 1 peeled banana, 1/2 avocado, 1 teaspoon chia seeds, 300ml coconut water Making: – Put all the above ingredients in a blender. Garnish with fruit of your choice and a few chia seeds on top of a smoothie. Eat clean smoothie does not use sugar, good for health.

David Garcia bakes pizza on lava from the Pacaya volcano in San Vicente Pacaya, Guatemala on May 11, 2021. (Photo: AFP/VNA) Guatemala’s Picaya volcano began erupting again in February with a lava flow more than 1km long. Active volcanoes scare a lot of people, but for local resident David Garcia, this is where he came up with a unique idea – baking pizza using the heat from lava flows. That is the reason for the birth of a pizza called “Pizza .”. Picaya .” Follow Mr. Garcia, a 34-year-old auditor, to witness pizza baking at the foot of Picaya volcano and visit volcano This is a very enjoyable experience. Ingredients Pizza Picaya is like any other ordinary pizza, the main difference is that the special oven is created from lava and the mold can withstand temperatures up to 1,000 degrees Celsius. After spreading the dough into a special mold and adding the necessary ingredients such as meat, sausages, cheese, vegetables, tubers…. cake. With high heat in special “ovens”, Picaya pizza is ready to serve guests in less than 15 minutes. Visitors enjoying this cake all feel the strange taste of pizza baked on Picaya volcanic lava. Of course, in order to bake the cake, Mr. Garcia must wear protective gear. Mr. Garcia promoted this experiential tourism model in 2014 after he discovered several locations at the base of Picaya volcano that had the ideal temperature for baking pizza. Initially, there were not many customers, but gradually his Pizza shop attracted the curiosity of many people and now everyone who comes to Guatemla knows about Picaya pizza. Even as the Picaya volcano “wake up” and spewed lava over the past several weeks, Mr. Garcia baked cakes directly on the red lava. Pacaya, located 2,552 meters above sea level, is one of three active volcanoes out of a total of 32 volcanoes in Guatemala. In addition to this volcano, two other active volcanoes in the country are Fuego in the central region and Santiaguito in the west. Pacaya volcano has erupted since late February, affecting the lives of about 38,000 people in 20 surrounding areas.

Illustration. Devil face fish (English name is Stonefish) also has many other names such as stonefish, lionfish … known as a fish with an extremely ugly appearance with very hard scales, looking rough, rough, the color is exactly like the dead coral reefs. This fish can only imagine its ugliness just by hearing the name. Devil face fish is classified as one of the most unique fish species, known as “the king of venom” on the ocean floor because it has extremely poisonous fin rays on its back. However, if you know how to cook, this fish becomes a super food and brings high nutritional value that many tourists are willing to spend up to tens of millions of dong to buy it. In China, this fish is also known as “Shitou Ngu” (fighting fish). They live in clean waters, delicious meat and very clean. This is also an easy fish to catch, just throw the net and there will be 1-2 fish that “automatically get into the basket”. The head of the devil face fish is much larger than the body, this fish is very common, they often live in ditches, rivers and streams. In those days, devil-faced fish were often used by Chinese rural people as food for… chickens and ducks. And at the present time, devil face fish has become an extremely luxurious dish. Illustration. Contrary to the unfriendly and extremely fierce appearance, the devil’s face fish meat is highly appreciated both for its deliciousness as well as for its nutritional level. Their meat is especially firm, chewy and naturally sweet. Moreover, this fish has also been studied by many leading experts and concluded that fish meat contains a lot of nutrients that are beneficial to human health as well as other fish species. Fish contains a large amount of omega 3, which helps the blood circulation process better, reduces the risk of cancer and cardiovascular diseases, and helps the skin to be more beautiful. In addition, devil face fish also contains a lot of calcium that helps in bone growth and regeneration. Although it looks terrible, the benefits that this fish brings to health are worth it for you to enjoy. In many famous tourist destinations, devil face fish only appear in the menus of seafood restaurants, but it is not easy to see. If the restaurant is lucky, you will have the opportunity to enjoy it, if not, visitors need to book in advance to be able to enjoy this delicious and attractive fish. Devil face fish with many attractive ways of processing To prepare this devil face fish dish is not easy at all. The first thing the chef will have to remove the rough skin on the outside of the fish head because its skin is tough and has many sharp fins, so this process needs to be done very carefully. The preliminary processing requires the chef to be meticulous and careful to keep the fish meat inside. Unlike many other fish species, the devil face fish requires a longer processing time because its meat has a certain firmness and toughness. Illustration. Grilled fish: Baking will help retain the full flavor of the dish as possible. If you travel to Nha Trang, travel to Phu Yen, travel to Binh Thuan and have the opportunity to enjoy this devil-faced fish dish but do not know how to choose the processing method, grilled fish will be a great choice. Visitors can freely create different dipping sauces to find the flavor they like best when enjoying this fish dish. Grilled fish with salt and pepper: It is also a grilled dish, but the devil’s face fish will be further modified to be grilled with chili salt, stimulating the taste of visitors and making you feel more appetizing. Grilled fish with salt and pepper has a fatty, juicy and chewy taste mixed with the spicy taste of chili salt that will surely make visitors fall in love with the first pieces of meat. Braised fish with curry bread: This way of processing devil fish is also chosen by many tourists when enjoying. The dish is seasoned according to professional recipes, making it more attractive than ever. Braised curry fish served with bread will definitely be a great choice for visitors to enjoy.

Illustration. Image source: Internet Resources: 400 gr bok choy 1 tablespoon olive oil Black pepper 2 tablespoons soy sauce 3/4 teaspoon sugar 1/2 tbsp apple cider vinegar 1/2 teaspoon sesame oil 1/4 teaspoon white sesame seeds Preheat the oven to about 200 degrees Celsius Wash the bok choy, cut off the bottom stem, cut it in half lengthwise Make the sauce: mix soy sauce, sugar, apple cider vinegar, sesame oil, sesame seeds, stir well and set aside. Drizzle with olive oil, sprinkle with black pepper, and place in the oven. Bake for about 8 minutes. Remove from oven, drizzle with sauce and serve immediately. Fried mushroom chips Illustration. Image source: Internet Resources: 10 pieces dried shiitake mushrooms Chickpeas: 3 bunches Garlic: 1 bulb Satay: 1/2 teaspoon Seasoning seeds, monosodium glutamate: 1 teaspoon each. Oyster oil: 2 tsp. Making: Peeled garlic, minced Vegetables are picked up, washed with water, and dried. Shiitake mushrooms soaked in hot water to bloom evenly. Then take the scissors to cut off the mushroom legs, which one is big, you can cut it in half You build a pot of water, when the water boils, you put the cabbage in the ceiling briefly, then take out the basket to drain. Put the pan on the stove, add a little oil, then add the garlic and fry until fragrant. Next, add the mushrooms and stir for a minute, on high heat. Then, you add the vegetables to stir-fry, add satay, oyster sauce, monosodium glutamate, seasoning seeds, and stir well. You sauté the vegetables for about 3-5 minutes, then turn off the heat. Scoop the vegetables onto a plate and decorate to your liking. Stir-fried cabbage with chicken Illustration. Image source: Internet Resources: 180g boneless chicken, cut into small pieces 2 tablespoons oil 240g bok choy, washed and finely chopped 2.5 cm ginger, peeled, thinly sliced Spice ½ tbsp soy sauce ½ tbsp cornstarch Sauce ½ tablespoon oyster sauce 2 tablespoons water ¼ teaspoon sesame oil v White pepper 1 teaspoon white wine ½ teaspoon sugar Making: Marinate the chicken with the seasoning ingredients for 10 minutes. Mix all the sauce ingredients in a small bowl, stirring well. Heat 1/2 tablespoon of oil in a pan. Add the chicken and stir-fry quickly until the chicken is white. Remove the chicken to a plate and set aside. Heat the remaining oil in the pan. Add ginger to the pan and sauté until fragrant. Return the chicken to the pan and stir well. Add vegetables, stir well. Add the sauce to the pan and continue sautéing until the vegetables are cooked but still retain their natural green color. Put the fried chicken with cabbage on a plate and enjoy!

David Garcia makes pizza to bake on lava from the Pacaya volcano in San Vicente Pacaya, Guatemala on May 11, 2021. Photo: AFP/VNA Guatemala’s Picaya volcano began erupting again in February with a lava flow more than 1km long. Active volcanoes scare a lot of people, but for local resident David Garcia, this is where he came up with a unique idea – baking pizza using the heat from lava flows. That is the reason for the birth of a pizza called “Pizza Picaya”. Following in the footsteps of Mr. Garcia, a 34-year-old auditor, to witness the pizza baking at the foot of Picaya volcano and visit this volcano is an extremely interesting experience. The ingredients for making Picaya pizza are the same as other ordinary pizzas, the main difference is that the special oven is created from lava and the mold can withstand temperatures up to 1,000 degrees Celsius. After spreading the dough into a special mold and adding the necessary ingredients such as meat, sausages, cheeses, vegetables, etc., Mr. Garcia placed the molds in the stone cavities with the right temperature for baking. . With high heat in special “ovens”, Picaya pizza is ready to serve guests in less than 15 minutes. Visitors enjoying this cake all feel the strange taste of pizza baked on Picaya volcanic lava. Of course, in order to bake the cake, Mr. Garcia must wear protective gear. David Garcia bakes pizza on lava from the Pacaya volcano in San Vicente Pacaya, Guatemala on May 11, 2021. Photo: AFP/VNA Mr. Garcia promoted this experiential tourism model in 2014 after he discovered several locations at the base of Picaya volcano that had the ideal temperature for baking pizza. Initially, there were not many customers, but gradually his Pizza shop attracted the curiosity of many people and now everyone who comes to Guatemla knows about Picaya pizza. Even as the Picaya volcano “wake up” and spewed lava over the past several weeks, Mr. Garcia baked cakes directly on the red lava. David Garcia bakes pizza on lava from the Pacaya volcano in San Vicente Pacaya, Guatemala on May 11, 2021. Photo: AFP/VNA Pacaya, located 2,552 meters above sea level, is one of three active volcanoes out of a total of 32 volcanoes in Guatemala. In addition to this volcano, two other active volcanoes in the country are Fuego in the central region and Santiaguito in the west. Pacaya volcano has erupted since late February, affecting the lives of about 38,000 people in 20 surrounding areas.

Photo: Top Quang Ngai For the followers of sashimi, eating sea urchin is truly a worthwhile experience. Because the layer of meat is soft, sweet and moist with the taste of the sea, it makes me want to eat again after eating. If we are not used to eating, we can combine it with a little lemon to make it much easier to eat, this dish is contraindicated for people with weak stomachs and easy stomachaches! Photo: Nha Trang specialties An extremely popular dish at many seafood restaurants is grilled urchin. Nhum is usually grilled with onion fat or grilled quail and chicken eggs. After cleaning, only the meat is left inside. The chef will put on the grill with onion fat. When the urchin is almost cooked, the chef will drizzle the onion fat that has been pre-rolled. When eating, just sprinkle some crispy fried onions and you’re done. When baking the urchin with eggs, the eggs will be put into the urchin as soon as it is put on the grill and do not add any spices. When the eggs are cooked, add a little fragrant fried onions or roasted peanuts, and the delicious and greasy grilled egg rolls are ready. Grilled spring rolls with onion fat – Photo: Cu Lao Cham Porridge is an extremely nutritious dish, especially used to nourish the body of coastal people. The meat after preliminary cleaning is separated from the shell, combined with rice and peeled green beans and cooked into a porridge that anyone who enjoys will remember forever. Photo: Health & Life A high-class and extremely delicious dish is the soft, greasy pâté. The meager meat of each urchin is collected and processed according to each chef’s own recipe. The meat is carefully processed to reduce the slight fishy smell but still retain the attractive characteristic sea flavor. Especially, the pate Nhum will taste better when eaten cold with bread, hot rice or burnt rice. Tasting delicious food is a great part of traveling to new lands!

After nearly 10 years of marriage with her Swedish husband, Doan Trang’s small family decided to leave Vietnam to live in Singapore because of her foreign husband’s job and she also wanted to create more learning conditions for her daughter. While saying goodbye to her biological mother, the singer said in choking emotion, “But my mother and the whole family were assured that we would be together again soon, our whole family would hug each other, laugh and eat delicious dishes that Grandmother cooked, in any house possible.” As can be seen, on weekdays, Doan Trang rarely has to go to the kitchen because she already has her beloved Grandmother to cook delicious food for the whole family. So when she went to Singapore, after days of isolation and had to eat rice from the hotel every day and rarely changed dishes, Doan Trang had to gradually practice with cooking, she admitted that she was not good at cooking but would try every day. day. Quarantine rice of Doan Trang’s family As a result, the female singer cooked for her husband and baby Sol a Japanese-style grilled eel meal that looked extremely attractive and beautiful. Looking at the photo Doan Trang shared, many people did not guess the correct name of the dish, some people guessed grilled pork ribs rice, some people guessed grilled fish. Only those who have been in Japan can correctly guess the name of the female singer’s dish. Surprised that Doan Trang can go into the kitchen by herself, some friends don’t even believe that, “It was him who grilled ribs, Chang arranged them on a plate.” The Japanese-style grilled eel rice dish prepared by Doan Trang herself is beautifully presented and harmoniously colored Eel rice is a traditional dish of the people of the land of cherry blossoms. This delicious dish has a very high nutritional content and is loved by many people. The pieces of eel meat are grilled to a golden color, shiny, sparkling with the color of the sauce, served with hot rice. Baby Sol loves her mother’s cooking Not only cooking, Doan Trang also meticulously makes honey-soaked ginger for the whole family to drink in the morning to enhance health. The singer shared that she spent the whole evening peeling ginger, mincing ginger, pounding ginger and soaking it with honey so that the whole family could return to their morning routine: 1 glass of vitamins, 1 glass of honey with lemon and ginger… Just come to breakfast, exercise, study, work… Thanks to keeping the dark routine, Sol has health, energy to move around, and a happy spirit Doan Trang’s friends all asked about how to make ginger lemon honey, and she was not afraid to share her simple recipe. Crushed ginger for all the spicy taste, soaked with delicious honey, keep it outside in the cool or refrigerator, in the morning scoop 3 tablespoons into a glass of warm hot water, then squeeze a piece of lemon, drink warm, good for health, but delicious. Young children may not add lemon because they are worried about stomach upset. Every day, the female singer constantly explores and learns to make new dishes to change meals for the whole family. The gio cake was bought by her at the market, and the Southwestern-style coconut milk she made herself in 1 note. To be able to cook Japanese-style grilled eel rice like Doan Trang, the method is also very simple: Resources: – 2 eel fillets, pre-grilled and packaged (purchased at Japanese grocery stores and supermarkets) – Sansho pepper powder (sansho is a plant that has leaf buds in March, blooms in May and bears fruit in June. Sansho pepper fruit is picked and peeled in autumn and it becomes a seasoning with its name. order sansho pepper powder. In Vietnam, you can buy it at Japanese shops and supermarkets) – Sauce: 60ml soy sauce; 60ml of mirin (mirin is a condiment used in the preparation of dishes of Japanese cuisine); 37g sugar (2.5 tablespoons); 25ml sake. The Japanese call this sauce Unagi sauce. Making: Make the eel sauce: Put mirin and sake in a small saucepan, bring to a boil to evaporate the alcohol. Then add the sugar and stir until the sugar is completely dissolved. Add soy sauce and bring to a boil. Next reduce heat, continue to simmer for 10 minutes or until sauce thickens. Turn off the stove and let it cool down. Preheat oven to 550 degrees F (290 degrees C) for 3 minutes. Then, cut the eel in half horizontally (or you can cut it in 3 if the eel is long). Line a baking tray with aluminum foil, spread some non-stick cooking oil or spray oil on it, and place the eel on top. Place the tray in the center rack of the oven and bake for 5-7 minutes without turning the eels. After 7 minutes, take out the eel, spread the sauce on top. Continue grilling for another 30-60 seconds or until bubbles are visible on the eel. Put the rice in a bowl, then spread the sauce on top of the rice, then put the eel on top of the rice, sprinkle some sansho seasoning on it and enjoy. Dishes eel rice This grill is sure to be loved by everyone. Good luck

1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste Steps 1. Preliminary preparation of oysters 2. Frying and roasting peanuts 3. Grilled oysters and greased onions 4. Grilled oysters Prepare materials 1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste I thought that grilled oysters with onion fat was difficult to make and had to go out to eat, but now you can make this dish by yourself thanks to an oil-free fryer. How to make grilled oysters with onion fat in an oil-free fryer 1 Processing oysters Wash oysters, put them in the microwave for a few minutes on medium to open their mouths and make them easier to pry. Photo: Vo Thi Thu Huyen 2 Onions and peanuts Fried onion: Thinly sliced ​​purple onion, mix 3 to 4 tablespoons of cooking oil and a little salt into the red onion and then put it in an oil-free fryer. The first time to the temperature of 160 degrees Celsius for 10 minutes, the second time to the temperature of 140 degrees Celsius for 10 minutes, the third time to the temperature of 140 degrees Celsius for 5 minutes. Between times, you have to stir the onion. Roasted peanuts: Peel peanuts for 1-2 minutes and then shake to let the peanuts fall off. Put peanuts in an air fryer and heat at 160 degrees C for 12 to 15 minutes. 3 Pre-grill the oysters and grease the onion Grilled oysters: Line with foil and put oysters in an oil-free fryer, preheat oysters at 200 degrees Celsius for 5 minutes. Make onion fat: Put a little cooking oil in the pan, add finely chopped scallions until the onions are cooked, then turn off the heat. Photo: Vo Thi Thu Huyen 4 Grilled oysters Drizzle onion fat over oysters and bake for about 5 minutes at 200 degrees Celsius. Sprinkle with chopped onions and roasted peanuts and you’re done. When eating, squeeze more lemon to make it delicious! Photo: Vo Thi Thu Huyen Photo: Vo Thi Thu Huyen Soft fragrant oysters eaten with fried onions and roasted peanuts are delicious. Photo: Vo Thi Thu Huyen Delicious and eye-catching finished products are not inferior to other products. Photo: Van Mac This dish that is used to eat and drink is standard without adjustment. Photo: Quyen Vu With a small oil-free fryer and small-sized oysters, you can make more than 10 oysters at a time. Photo: Kim Oanh Vo. Wish you success with how to make grilled oysters with onion fat in this oil-free fryer! According to the Vietnamese life

Although not a coastal city, Ho Chi Minh City is still home to many addresses serving snails that are highly appreciated by diners. Snail Ghe, Saigon Snail Kitchen, Mother’s Kitchen… with various prices of 100,000-300,000 VND/person are suggestions for you. 1. Snail shop Suggested dishes: Grilled garlic snails, fried lentils with coconut, sapo duck tongue, Hong Kong salted roasted pork… Characteristics: – The menu is diverse, besides snails, there are fish eggs, shrimp, hot pot – The price is acceptable, the quantity of each portion is quite small – The restaurant is crowded, the tables and chairs are arranged close together, so it’s quite noisy – The minus point lies in the service staff who are not enthusiastic and friendly Diners commented: Ngoc Nguyen: “I have eaten twice and have some comments. The food is well seasoned, the sauce is delicious, each portion is only suitable for 2-3 people, 10 people order about 3 servings to be enough. The menu is diverse, there are snails, fried dishes, grilled dishes, hot pot… the price is not too expensive compared to the area in District 1. The service staff is slow, not enthusiastic with customers”. Jessica: “The four of my family went to eat it, it was delicious. The grilled snail dishes were a bit greasy, but the seasoning was just right, not salty, the sauce was separate, so it was interesting. The squid fried dish was too oily.” . 2. Saigon Snail Kitchen Suggested dishes: Stir-fried woolen snails with coconut, fried fat snails with butter, blood cockles with satay sauce, squid teeth with salted egg sauce, steamed clams… Characteristics: – The snail shop has a spacious garden with many trees – Located in an alley so it’s quite quiet – The menu is not rich, the taste of the food is highly appreciated Diners commented: Do Tran Trung Kien: “I used to love eating snails, but I was extremely afraid of food hygiene. Come to eat here once, I was impressed because the space is clean, located in the center. Although the dishes are not very rich but fresh. Service staff are enthusiastic”. Thanh: “The space is cool and clean, but the snail seasoning is a bit salty”. 3. Cuckoo snail Suggested dishes: Stir-fried horse snails with fish sauce, fried coconut snails with garlic butter, fried cotton snails with fish sauce… Characteristics: – Small restaurant space, serving snails at an affordable price – Friendly owner, enthusiastic to introduce dishes to customers Diners commented: Hong Phuong Nguyen: “The restaurant is a bit small but the snails are fresh. The price is not cheap but not too high, about 170,000 VND / plate. The minus point is that many dishes do not have a clear price.” Windluz Luz: “My favorite dish is fried snail with greasy coconut, each baby is big, fried with salt. My group of 7 people ate around 900,000 VND, cheap compared to District 1. Meet the owner. The shop is cute, we ordered whatever you remember.” Tuan Bao: “The restaurant has a few dishes of raw snails that are quite eye-catching in front of the door. When I don’t know what to choose, the owner suggests Thai steamed clams, grilled scallops with cheese, and fried nail snails with water spinach. Cheap dishes. price is 50,000 VND”. 4. Mother’s Kitchen n Suggested dishes: Stir-fried lentils with coconut, steamed clams, snails with papaya salad, salted egg scallops… Characteristics: – The restaurant serves buffet style, time limit is 90 minutes – Diverse menu with 20 kinds of sauces Diners commented: Kenny: “I went to the snail restaurant, waited for a long time before the restaurant served 3 dishes, then ordered more and had to continue to wait. The service time was too long, making me unsatisfied”. Ngocdan.foodie: “In general, the buffet here is quite good, I can eat a lot of snails, the space is clean and cozy, the decor is vintage style. The buffet menu has 14 types of snails with different sauces, stir-fried scallops. Salted eggs, fried nail snails with garlic butter, snails fried with tamarind are the best”. 5. Sister snail Suggested dishes: Snails with salted eggs, fried snails with coconut, scallops… Characteristics: – The space has many beautiful angles to take pictures, and the food is beautifully decorated – Diverse menu, many ways to cook – The price is high and the taste of the dish is not too special Diners commented: Heohaman: “My favorite is the snail with super-fat salted egg sauce, dipped in crispy bread here. Steamed clams are spicy and spicy, the water is not pale. Stir-fried seafood noodles, fried nail snails with water spinach, fried chicken cartilage good fish sauce. Because it’s in the center, the price is quite expensive compared to other shops.” Loan Nguyen: “The menu is in English, which is a suitable address if you want to introduce international friends. In my opinion, around 18:30-19:30 is the peak time when the food comes out quite quickly, customers do not lose their mood. when you have to eat a dish and then wait.”

Every nearly 4:30 pm, Mr. Phuoc pushes his bread cart to the markets and garment companies near his home to prepare to welcome the first guests. Bread of all kinds of shapes of Mr. Phuoc attracts the curiosity of the people around. Thanks to a predestined business relationship, he was bought by many young people for support, and from 7pm he was out of bread. The 37-year-old boss said that he has been in the business for about 20 years, but has only been engaged with animal bread for 6 years. Improving, accumulating many years as a hired man, Mr. Phuoc has opened a small bakery for about 2 years. Mr. Phuoc has worked as a bread maker for about 20 years. The difficulty of making animal bread Taking advantage of the space in front of the ground floor, Mr. Phuoc opened a small bakery. There are no eye-catching advertising signs, inside only an oven and a few baking tools. As a small business, everything from preparation to sales is done by him. After mixing, the owner rolls the dough into even pieces to shape. From the fine round dough, Mr. Phuoc skillfully molded it into many different shapes. “The shaping stage is the longest. At this time, the worker needs to be patient, careful, with many details, it is difficult to invest time in practice. Usually, I squeeze a baby about 7-8 minutes, ”the 37-year-old owner chatted with reporters while meticulously adjusting the cake. Beautiful bread rolls are baked after many different stages. Mr. Phuoc can shape more than 10 animal models such as dragons, spiders, turtles, crabs … However, he only chooses his favorite models for sale. Each one has its own unique features, but the best-selling models are still crocodiles and horses. These are also the two most difficult pictures to do because they have to cut and graft the dough, it takes more effort. When forming, the dough is incubated for one more hour. It takes almost 2 hours from the first step to the finished product and then 15 minutes of baking on high heat. “With baking, baking time is the most thrilling. Because I thought it was beautiful when I did it, but it didn’t look like I wanted it, it took time to correct it, ”added Mr. Phuoc. With animal-shaped bread, the cake will have a soft intestine when it is finished, but other parts such as the legs and beard are always more crispy or easy to be hard if baked over heat. Strange animal-shaped bread Mr. Phuoc’s baking job started from late evening to early morning in order to make it in time to sell. In the morning, Mr. Phuoc made about 1,500 small loaves of bread. Around 2-3 pm, he continued to bake big cakes, priced from 25,000-70,000 VND depending on the model. “My regular customers are mostly workers and students, so I only sell them at affordable prices for everyone to buy. They also love my bread, they buy it every afternoon. Someone bought them as gifts for their children and grandchildren ”, confided the baker’s owner. Mr. Phuoc often sells in areas near his home. Animal-shaped sandwiches received a lot of attention when he joined the show Challenging comedians season 3 (2016). In his skit, Mr. Phuoc impressed two judges Truong Giang and Tran Thanh with the charming and friendly style of selling bread. “That was the first time I brought animal bread on stage. After the show, my bread was known by many people. One day there were people selling them to the market, they asked for a photo together. Although there are no awards at all, it is also the most memorable memory since entering the profession “, Mr. Phuoc shared. His bread is loved by both children and adults. Minh Thu (23 years old, Binh Tan district) often stops to buy bread from Mr. Phuoc on his way home from work. Two of Thu’s most favorite patterns are the crocodile and the turtle image. Thu said that the intestine of the cake was already soft and fragrant, so just dipping it with a little condensed milk was delicious. “Every afternoon I see the owner selling here. Sometimes when we come out late, we run out of cake. People buy a lot, especially around 5am, ”said Thu. Although not a bread fan, every time I visit, Huynh Trang (25 years old, Binh Tan district) still buys at least 5 loaves because he likes the strange and unique shape. “I bought it for a long time. Every time I came over, I saw Mr. Phuoc making more new ones such as spiders, snakes, crickets… I often bought them for my younger siblings at home to eat together. It was strange, so the kids enjoyed it, ”Trang said.

In recent days, the young people of the capital are whispering about a very unique and special glamping area in the 65-storey Lotte Center building. (Photo: Minh Son / Vietnam +) This unique campsite has just been opened for more than a month but is always on schedule. (Photo: Minh Son / Vietnam +) Located on 7th floor of Lotte Department, the campsite is beautifully arranged. (Photo: Minh Son / Vietnam +) Nestled in high-rise buildings is a campsite of about 100m2 with full facilities to serve people to experience. (Photo: Minh Son / Vietnam +) It is designed for glamping. The only thing you need to do is come here to experience, gather together to eat barbecue in the huts and watch a Hanoi from a very different perspective in the afternoon. (Photo: Minh Son / Vietnam +) Mr. In Byung Chun from Korea, the owner of this campsite said that from his personal camping hobby, he started selling special outdoor gear and then came up with a unique idea. ‘camping in the street.’ (Photo: Minh Son / Vietnam +) It serves a full range of services for people to experience such as food, drinks, listening to music. (Photo: Minh Son / Vietnam +) Even if you want to grill your own food, this place also fully prepares a grill and furniture for customers to experience by themselves. (Photo: Minh Son / Vietnam +) Initially, this more than 100 square meter campus was just a flowerbed area, after renovations it has now become a glamping sanctuary with 3 tents with a capacity of 4 to 12 people each. (Photo: Minh Son / Vietnam +) The manager of this glamping area said that the opening hours for customers are only 18-23 hours daily. If on Sunday, this place will be open at noon. (Photo: Minh Son / Vietnam +) Glamping is a combination of ‘glamorous’ and ‘camping’. This is a new term that travel enthusiasts have named in recent years. (Photo: Minh Son / Vietnam +) You can imagine this is a resort with full amenities but in the form of camping and tents also have to be upgraded compared to conventional camping. Some places also have service staff that are not inferior to the top resorts. (Photo: Minh Son / Vietnam +) In recent years, glamping areas have begun to appear in Vietnam, attracting the attention of many people who love to travel and experience. (Photo: Minh Son / Vietnam +) Glamping is being loved by many people, because this hobby offers many interesting things and a very different experience. (Photo: Minh Son / Vietnam +) Coming to the glamping area in this special street, outside guests can enjoy the extremely airy and cool space and experience a very different feeling when going to normal camping. (Photo: Minh Son / Vietnam +) The space here is divided into 3 parts, the main space is the campsite, the outdoor grill area for groups of friends who like to cook by themselves and the kitchen – where the waiters prepare dishes for diners. (Photo: Minh Son / Vietnam +) New and exciting parties will last until 23pm. (Photo: Minh Son / Vietnam +) In each tent is served baked goods such as chicken, beef, fruit … along with salads, breads, white rice, Korean-style soups. (Photo: Minh Son / Vietnam +) Especially, there is no wifi here, people will have the opportunity to talk and talk more after hard working and studying days. (Photo: Minh Son / Vietnam +) A slight minus point of this place is that the wind is blowing quite strong and cold. People who experience here until night will have to bring thin coats to prevent the cold. (Photo: Minh Son / Vietnam +) Another note when you want to experience this service, is that people will have to spend 792 thousand dong, including camp rental and serving full food. This will definitely be a high cost compared to many people, but in return if you accept to spend that amount, what you get in return will be extremely worth it. (Photo: Minh Son / Vietnam +) Here, the staff will serve diners from start to finish. (Photo: Minh Son / Vietnam +) It can be said that this is a place to experience glamping, but calling it an experience-oriented restaurant is also true. (Photo: Minh Son / Vietnam +) The campsite turns bright when the lights are on. (Photo: Minh Son / Vietnam +) This is definitely one of the interesting places not to be missed for the people of the capital to look for in the upcoming holidays. (Photo: Minh Son / Vietnam +)

“Oh, really delicious”, Mr. T said, “this one of it is this. Selling price?”. “Very cheap. Not tens of thousands of a bag. This boy also came up from rice paper. Now it has been sold to several provinces. I take you to visit the factory later. See if there is any way for him to export or not.” Mr. D goes straight to the point. This trip was organized by him. The only purpose is just to ask Mr. T to find directions for some local businessmen. I still look out of the car window. And remember my maternal hometown, also a locality in the Central region. Memories of my childhood are rushing back because of the green steps on the road passing through the small window. That day, every summer afternoon, at 3-4pm, an old lady comes in (alley, alley – as called in the Central region) her grandmother sells rice paper. Children dirty from playing soccer and shooting marbles gathered around her selling rice paper. Someone who has money then cheats on his pants and takes out an odd note that is wrapped very carefully. Those who do not have money stand waiting, waiting for him to break a piece of it. And my most impressive point of the foreign country rice paper is the bright red area located in the center of the cake. It is chili sauce. Each piece of cake sold, before handing over, was scooped up a little chili sauce by the old lady with a beautiful little spoon and sprinkled it in the middle. Sun cake, I used to think. It was like a crimson sun, with an open halo of gold. And the kids kept breaking each “piece of sun” and dot the little sun. They are so talented. After three years of age, he can already eat chili. I absolutely do not dare to touch that sun, although my grandmother’s rice and soup is always spicy, as if I train me to get used to it. The way of eating banh mi in the countryside is indeed unique. It is different from the way to eat banh mi in Hanoi, where I grew up. A small street corner, group a beautiful red charcoal oven, and then whoever comes to buy them, they fan the charcoal to bake. Childhood rice cake in Hanoi is purely vegetarian, is it not dipped with spices (or because I did not eat spices that day so I can’t remember)? And the piece of cake baked on charcoal it often has “bubbles” scattered on the cake. In that “explosive bubble” is the air. The little ones often like to play with that explosive foam before eating it. True discovery is an extremely curiosity. It’s just a bubble that explodes, just squeezed it yesterday, and knowing there’s nothing inside, still stimulates the next day to continue exploring in the hope that it will be different. Oh, if only I grew up, people loved each other that way, just discovering each other every day without being bored, the world would never have separated and depressed love songs. Later, growing up and traveling a lot, I began to understand that normal rice cake was just like that, but it turned out to be in many “magnificent” delicacies of Vietnamese cuisine. What are the mussel rice cakes, the sautéed sautéed with chili peppers, the broken rice bread in a bowl of Quang noodles, the rice cake with the classic sautéed shrimp in the West … If you have to vote for a snack best in the world, I do not hesitate to nominate Vietnamese banh mi. Hey, what if we go to a pub in the West and instead of eating their “snacks”, how about we use tabasco dumplings? “Hey, Mr. D, does he make some kind of uncooked rice paper for customers to microwave themselves. I tell the truth, this cake is delicious. I can recommend to Europe, I have some clues over there. But if you pay the cake (container), it will occupy the first area and easily break the cake, lose the aesthetics is Monday “, Mr. T said. Mr. D affirmed “It is not. Because baking in the microwave it will not be as beautiful as this industrial cake, and the cake will not be as flat as this. But I will say it try.” Saying to do, he picked up the phone and called the owner of the production facility, his voice loud and loud. The wheelchair moved onto a newly renovated inter-village asphalt road, then turned into a spacious, spacious house, crowded with people in and out. “Here, its workshop. The owner is on his way from his house”, Mr. D introduced. Soon, a new seven-seat Peugeot slowly entered the courtyard. From the car, the owner of the workshop, a big, strong, black body must be cheerfully down. His hand carried a … microwave oven. “Uncle D just arrived. Just stay at the factory. Because you said the microwave oven, I ran too blood to try it. It’s delicious. You can do it all,” said the owner of the workshop. Then turned to us cheerfully: “Hello, you two. Please come in and play, I can try it immediately”. Say and do. The owner of the workshop led us into the living room, looking for an electrical outlet to place the microwave in the middle of the table while the staff was making tea. Then his hand quickly opened the bag, took the cake, turned on the oven, baked. It is really beautiful. The cake is still flat, the yellow color is still, only different from the industrial baked goods in one point is that the rim is slightly burnt brown. But I like that burnt brown color. It gives the feeling of a slice of cake that is baked with charcoal. Then the story revolves around production capacity, around the current distribution market, around the factory owner tinkering with how to make a rice cake dryer to avoid depending on the sun, rain and weather of drying methods. traditional cake. The talk lasted until they all got in the car, looking for a small riverside restaurant nearby for lunch. Also at the same lunch table, the story reached the “finale” of the intention to export the cake. “Now you can work directly with Mr. T. He promised to do it. He will help you export this cake to Europe”, Mr. D said, “if I have anything else to add, please report this S guy, It is the number one assistant, I do many things for me “. The factory owner’s eyes were filled with hope when he heard Mr. D say that sentence. And Mr. T was also open-minded, when he said that the factory owner should send samples directly to the city to quote prices. HCM for your office. The factory owner was happy to face. His face shone with pride mixed with a belief in something that could change his career. “Geez, that’s fine. If you help me, you can help the people in my commune too. They work for me if I can sell, they also add income. It’s also very tiring, bro. Please give me your address and office phone number “. Mr. T immediately read the address but after half a sentence, I saw him leaning under the table, as if he had dropped something to search. Coming back, he read the address again. But also with three words, he bent under the table again. For the third time, I found he seemed annoyed. Then he said quickly to the owner of the workshop, “Give me your phone number. I’ll text you later. Now have a drink.” On the taxi ride home from Tan Son Nhat, I kept silent, not daring to say anything. But the more silent I became uncomfortable. Remembering the boss’s overly enthusiastic, humble figure, I feel bad. And unable to bear that torment, I quietly asked “Will you help them?”. Being told as if opening his heart, Mr. T opened the phone and showed me the message. Then he said, the other three footsteps belonged to S. It was S himself who told Mr. T after that, when the group got back to the hotel, the idea was “let me worry, she wants you to help export, I have to ask for it. Color for you. There is no “how to”. “You are so mad Minh. You said that I helped people out of work and asked for money. Besides, I am not rich yet, but I want to do big things to do something about this three hundred million. Look at people being hot.” In this situation, I believe you can help people, they do not pay money for me Besides, even if you help me for free, I also help them. They are farmers like my parents. “Mr. T said. No wonder, I texted the owner of the factory the great news “Here is the address. You can contact me directly. I will help you with no penny. You rest assured. But S it says whatever you do, please don’t mind.” “. Turns out, Mr. T is much more awake than I thought. No wonder, on the way back, he definitely didn’t touch a piece of rice cake. Despite S bravely carried two barrels alone from the Central into the city. “If Mr. S brings the sample, I will say it was sent in outside the workshop. Let him understand”, said Mr. T while smiling, “It’s strange, you only like to eat people”. Rich – poor it has numbers. I can help anyone, just help me, right? What is shared with each other is extremely important. Like a piece of cake still shared childhood, there is no regret. People are better than each other in that “generous”, but where are “cunning” than each other in the “cunning” thing …

The machine performs everything from kneading, to baking, and filling completely automatically. Customers can observe the baking process through a small glass window. It takes about 3 minutes to make a delicious pizza for guests. Raffaele Esposito, a 19th century Neapolitan who invented Italy’s most famous pizza. This is the most loved cake in Italy and the world, so the first pizza vending machines in the world receive a lot of attention. Customers give their feedback after their experience with this pizza vending machine. Some argue that pizza products are perfectly acceptable in case you are in a hurry. However, there are opinions that this is a ‘horror’ experience. Claudio Zampiga, a retiree, said: “The pizza looks pretty good but it’s much smaller than in a restaurant and has few cores.” Fabrizia Pugliese, a Neapolitan college student, now living in Rome tried the machine-made pizza. Fabrizia Pugliese shared that he didn’t like the pizza from this vending machine because it tasted like “piadina”, a super thin, soft unleavened bread that is very popular in northern Italy. “I don’t think it’s a pizza,” said Fabrizia Pugliese in his judgment. Gina, a customer who is a retiree, said: “It’s horrible. Pizza really has to be eaten hot right away. This machine I don’t see works for myself.” Unique crunchy pizza vending machine in Italy In fact, for many Italians, the classic pizza experience will involve watching and looking at the baking process, from kneading and cooking in a wood-burning brick kiln to the final product release. and. With its current position, “Mr. Go Pizza” machine will face fierce competition to win a part of the market. The reason is that nearby, Napolitano restaurant using brick oven to make cake is very crowded. Giovanni Campana, a local customer, said after taking a bite: “I don’t think I’m going to have a pizza made with a machine” It is said that Esposito created the classic “Pizza Margherita” on June 11, 1889 to welcome Queen Margherita of Savoy, wife of King Umberto I, to visit Naples, Italy. The famous chef used tomatoes, mozzarella cheese and basil leaves, representing the three colors of the unified Italian flag, red, white and green. Esposito, who made a pizza for the queen 132 years ago will probably agree with the new creation.

Serving 3 people 1. 200g live rolls 2. Ground meat (lean and fat) 300g 3. Purple onion 2 bulbs 4. Garlic 1 bulb 5. Lemongrass to marinate 1 tree 6. Pepper 1 teaspoon 7. oyster oil, cooking oil, cashew oil each 1 tablespoon (15ml) 8. Unroasted sesame seeds and flour each with 1 tablespoon (15g) 9. Lemongrass to bake with 10 plants meat 10. Raw vegetables, optional 11. Noodles with optional dishes 12. Dipping sauce Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper 13. Rice paper 1 file Mix well the mixture of raw spring rolls, ground meat with shallots, garlic, lemongrass, pepper, oyster oil, cooking oil, cashew oil, and sesame seeds. Then add the flour and continue to mix well. Lemongrass trees wash, remove the bark and cut short. Then hold the meat on each citronella tree. Put spring rolls in an oil-free fryer, set at 165 o C for 15 minutes. If your pot does not cook on both sides, turn the spring rolls over after cooking for about 10 minutes. * Mix the sauce with the ingredients: Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper and seasoning depending on taste. With raw vegetables you can choose lettuce, coriander, mint, basil … as you like. Don’t forget to combine it with chopped carrot, cucumber and serve with fresh noodles too! Arrange herbs, arrange vermicelli, and finally spring rolls on rice paper. Roll it all up and dot the sweet and sour fish sauce, sweet and mildly delicious. PV (St)

RESOURCES Pineapple filling (This recipe makes 8 employees 20g): – 1 pineapple 500g; – 2 tablespoons of malt; – 1 tablespoon of sugar (reduced from the acidity of the pineapple); Spoon (spoon): 15ml spoon type; Wrapper: (This recipe makes 16 shells weighing 20g) – 130g unsalted butter (preferably unsalted animal butter) to be very soft at room temperature but not drained; – 35g sweetened condensed milk; – 2 egg yolks; -165g all-purpose flour. Note about raw materials: 1- Can make different types of filling according to your preferences such as pineapple, carrot, kiwi … 2- Using butter will taste better and make the cake softer than margarine. MAKING: Step 1: Make Pineapple Filling Pineapple bought, peeled, removed eyes, washed, chopped, put in a blender puree, used a sieve to remove water, this water can be mixed with drinking water for free. Put the crushed pineapple in a non-stick pan, stir over low heat, add sugar, malt sugar; stirring occasionally. The pineapple drains out of the water and rinses it up. Put the pineapple filling in the refrigerator cooler to make it easier to squeeze the pellets. Divide the kernel into small portions, each 20 grams each, round. Note: avoid pineapple slug too dry when baking will be hard, not too wet slug will crack the shell. Step 2: Make the cake crust – Add butter and condensed milk to a bowl, mix with a hard spoon or machine at lowest speed until the mixture is homogeneous, then add 1 egg yolk to mix until just blended. – Sift the dough into two parts, mix well. After mixing the dough, gently knead it with your hands until it becomes a block (slightly wet). Seal the dough, let it refrigerate for about 1 hour until the dough is hard and free of stickiness. If you do not want to do it immediately, you can freeze it, before using it to thaw in the refrigerator cooler. Divide the shells into 20 -25 gram portions. Note: Each dough has different water absorption, so the crust may have different dry / wet. If the crust is too dry, the cake will become dough, dry or tough when it is done. Therefore, depending on the state of your dough, add or remove dough. If the dough is too dry, you can save it by adding a little egg yolks or cooking oil. If you want to create a layer of green leaves on the pineapple cake, reduce about 1/5 of the flour, add 1 teaspoon of green tea powder, mix well. Step 3: Create cake shape – Rub a little dry powder into your hands to prevent stickiness. Round a portion of the dough and press flat, put the staff in the middle and then wrap, round. It should be close to the shell with the kernel, to avoid gaps and air in the middle, when baking, the crust will be swollen or cracked. Dip the knife in water and use the thick back of the knife to create a texture on the cake. It can be shaped into a circle, rectangle or oval. If there is a pineapple shaped mold, divide the green tea powder into 5g cubes, press the top part of the pineapple mold to create a more beautiful pineapple leaf shape. – Prepare a baking tray lined with parchment paper. Do not use the black tray that comes with the oven because the heat transferred to the tray is usually higher, making the base of the cake burn easily. Place the cake on the baking tray and finish with the rest. – Beat one egg yolk with 5 ml of unsweetened fresh milk. Gently sweep the egg over the cake. Be careful not to sweep thick because the crust will easily crack when baking. Note: If it is hot or slow operation, you should keep the crust in the refrigerator to make it easier to squeeze, the crust does not stick to your hands (due to melted butter). Step 4: Bake the cake – Preheat oven to 180 degrees C (355 degrees F), upper and lower fire 10 minutes before; Bake in the middle groove of the oven, 180 degrees C (355 degrees F) for 15-17 minutes until the crust is dry, the cake can be easily lifted off the parchment and has a nice yellow color. – Take the tray out of the oven, let the cake cool down on the tray. Do not move while the cake is still hot as it will break. – When the cake has cooled, store in a sealed box (should have a desiccant bag), keep in a cool and dry place. Use within 1 week. You can decorate a different way for the pineapple cake: rub a little water and stick pictures of fresh and edible flowers on the pineapple cake before baking. This way, do not spread the yolk on the top of the cake. Good luck!

Take a picture (see also called a pond, with a depth of about 2.5m, width about 7-10m). This is one of the traditional, very popular and unique harvesting methods of copper fish by Ca Mau farmers that not everywhere. According to local people, the shooting is usually around December of the lunar calendar every year. One day before taking pictures, people will carefully check the surroundings so that when they are disturbed, the fish cannot escape. Next, clear the grass, pull out the brush in it to prepare it on the net (made of nylon thread). Then use a net wider than the mouth to cover the entire water surface. On the day of catching fish, people will lower the net about 0.5m from the pond bottom, then use the branches of the tree in distress to pin the net border to the wall. After that, waiting for about 3 hours, when the fish come up and lie neatly on the net, people start to pin the second time thicker and deeper to prevent the fish from coming back to the bottom, then pin in here. Finally, only a few workers are healthy young men pull the two nets at one end out of the side and the staples are fixed firmly on the shore. The other end pulls the net to collect the fish to the fixed end, and then sort the big and small fish to use the net to scoop up the fish.

Both me and the West like it There is no specific statistic from the authorities or the local authorities of the western provinces that each year, from the resources … the hamster, how much money people make. In fact, passing through many western provinces and cities, especially areas with large areas of rice, sugarcane, pineapple (fragrant), cajuput, … large like Can Tho, An Giang, Kien Giang, Dong Thap. , Hau Giang, Long An, wherever we go, we also see the shop’s label selling “specialty” processed from hamsters. And, in daily life, the dish is processed from hamsters (Ben Tre, Tra Vinh also has coconut mouse, hamster), for a long time it has been a familiar dish in the meal, even at home. There were parties, guests, this specialty was brought to the top of the party. Grilled hamster is a favorite dish not only for us but also for Western guests. Photo: ĐSA. Not long ago, I returned to the Red Flag (Can Tho) and met Mr. Huynh Van Hoang (known as Hoang “the army”). His house is next to the People’s Committee of Co Do town. Unlike a few times before, with his forte dish he cooked the best (salt-fried lemongrass mouse), this time, he treated me to … dried rat. Seeing the rats that had been cleaned, seasoned, and dried for 2-3 consecutive days by him, we found it intriguing. When he put it on the hot charcoal stove, and then the scent of the rat’s flesh spread across the neighborhood, we just looked quickly until we were seated at the table. The landlord directly chops the raw mango, picks the herb leaves, then rips the mouse meat by himself, … In fact, for many people in the West, hamsters can be processed into many delicious dishes that cannot compare to anything else. When we returned to the Hong Ngu border area (Dong Thap) in the fourth lunar month, we learned that it was the time of the most delicious rat meat. Local people explain that due to the preparation for the rainy season, the weather is warm, fresh, the plants are green and sprouted many young shoots … Enjoy the “lucky” so the hamsters are fat this season, freshly baked, the fat flows down the sizzling coal, fragrant. At that time, we also went to the back of the water gantry, directly participating in the rat-making process. Unlike dry food, freshly baked rats do not need to be seasoned with any spices other than a little garlic and a little fish sauce. The rats were clamped on fresh bamboo branches, split in half and then put on a charcoal fire. We have eaten many times of the grilled coconut mouse and hamster, but that time, we still had to blurt out because of the sweet and fragrant taste in each mouse meat … The special thing is when I asked the dipping sauce for this rustic delicacy, the owner, a farmer over 80 years old, ran to the back of the kitchen, and later brought up a plate of pure copper fish sauce. As I ate, the host couple enthusiastically showed me how to prepare a variety of delicious dishes from hamsters, which are store of laksa leaves, boiled wort (with wine), boiled batch, sautéed leaves, stir-fried onions, stir-fried vegetables. , beware of coconut water, roast, roast, roast satay and steamed rice dishes … When I got back to Cao Lanh city, my colleague also let me enjoy the “pearl pearl” (part of the genitals of male mice) sautéed the palanquin and said that it belonged to “he ate, she praised”. Because it can be processed into so many delicious dishes, for a long time, people have … “honored” rat meat with squirrel meat. Many people call this fun “squirrel copper” also because of that. In Phung Hiep (Hau Giang) and Thanh Hoa (Long An), every day, tons of hamsters are loaded into trucks and transported to Ho Chi Minh City. There is a very special thing is that Western guests also love rat meat. Many times I endlessly witness “foreign visitors” tearing roasted hamsters, eating deliciously is like tearing grilled chicken. An Giang Provincial People’s Committee leader said, when he came to An Giang for a survey early last year, Mr. Jan Zahradil, Vice Chairman of the European Parliament’s International Trade Commission (INTA), Chairman of the Friendship Parliamentary Group European Institutes (EP) and Vietnam, surprised him and many of the members of the delegation with the grace of having lunch with a meat dish “squirrel”. Proposal was met immediately. That day, in addition to specialties such as sesame fish sauce, cotton fish cooked sour soup – braised fish, deep fried fish, … the table also added 3 dishes from the hamster, which is a dish. Rats roast, fresh grilled mice and sauteed rats. And that day, this Western guest was only eating mouse dishes. He said many times to Vietnam, eating many delicious dishes but did not have the conditions to enjoy the hamster dish. Many of his friends, including the Chairman of the Foreign Affairs Committee of the National Assembly XIII Nguyen Van Giau said “if you go to the West, you must try once to tell”. Finished dinner that day, Mr. Jan Zahradil kept whining and said “very gossipy”. The plan achieves two goals Returning to the story of spending billions of money to fight mice, after the press reports, the leaders of the People’s Committee of Can Tho city explained that it was a story related to the implementation of a directive of the Ministry of Agriculture and Agricultural Development. village. Based on the fact, Can Tho develops a plan to prevent and control plant infestation for the period 2021-2025. Specifically, in terms of rice crops from 2016 to 2020, 19,415 hectares of rice were damaged by rats. Can Tho’s plan is … if rats damage 5% of the production area, in the next 5 years, the total amount expected to be spent to support the people in coping with the epidemic is over 29.6 billion VND. And if the actual damage is like that, the proposed capital of the local budget is more than 22.5 billion dong, the remaining 7 billion dong, people “bear”. Traders come to Thanh Hoa district, Long An province, weigh the mouse to load them into a truck and transport them to Ho Chi Minh City. With this money, Can Tho is expected to organize more than 1,500 training courses, support 112,500 traps for farmers to control rats and 5,625 kg of bio-drugs. “The reality will depend on the situation each year. If this year, the prevention of rats is good, the following year will surely reduce the damage of rats. The detailed cost estimate plan was appraised and submitted to the authority to arrange the implementation in accordance with the regulations, but Can Tho was not available nearly 30 billion VND for prevention and control, ”said Vice Chairman of Can Tho City People’s Committee Nguyen Ngoc Summer, the person signed to issue the above plan. To make the public understand more about this plan, the Can Tho Department of Crop Production and Plant Protection explained that unlike pests and diseases, it only causes a decrease in yield, but if it is destroyed by rats, rice is often bitten off the base. , almost complete damage. “If based on the scenario of 11,200 ha of rice severely damaged by 50% of the area and 50% of the yield by the rat, it is estimated that 5,600 ha of rice would be damaged. With this area, if the rice yield is 7 tons / ha, there will be 39,200 tons of rice. And a loss of 50% in yield would result in a loss of 19,600 tons of rice. Calculated at the average selling price of 6,000 VND / kg, the number of damage is over 117 billion VND ”, this officer gave a calculation and also said that the weather factor was very favorable for mice to reproduce. A pair of parental mice after a year can produce 2,064 (?). Concerned about the fight against “copper squirrel”, many people, including agricultural experts, have different opinions. Professor Vo Tong Xuan, Rector of South Can Tho University, said the plan to spend nearly 30 billion dong to kill rats is too much money. “Using biological drugs to kill rats is not sure that this drug is not toxic and does not affect the environment. When sprayed, bio-drugs follow the water line, especially in the rainy season, it will spread to many places. As for the mouse trap, the State subsidizes it, whether the people will preserve it well, ”said Professor Vo Tong Xuan. The above plan to kill rats is budget-consuming but not likely to bring about high results, while farmers have many initiatives and tools to kill rats and take responsibility for their own fields. “These things, let the farmers take care of them. Every farmer is responsible, the rat bites his field so that the State takes care ”, Professor Vo Tong Xuan said and cited in the past time, pests and diseases in rice, farmers also actively sprayed. . Regarding community mousetrap (also known as plant traps), Professor Vo Tong Xuan concurred with the involvement of government officials. However, this method is only done when rats have high densities, potentially causing much harm. Professor Vo Tong Xuan also described the community mousetrap model, that is, on a rice field, functional departments rent about 500m² of paddy fields in the middle of the field, lure rats in, then catch and sell. With this approach, a commune in the key rice growing area of ​​the West can make 2-3 community mouse traps. The proceeds from the sale of rats can compensate for the rent of the paddy field. Professor Vo Tong Xuan said that in Son Kien commune, Hon Dat district, Kien Giang province, there was a farmer who worked as a community mouse trap model and brought about economic efficiency. On the sidelines of a recent conference held in Can Tho, Mr. Le Van Thiet, Deputy Director of the Plant Protection Department – Ministry of Agriculture and Rural Development said that killing rats or any other object should use total measures. In addition, in addition to manual methods (using traps, baits), the most effective method is to trap community because this method can kill rats on an area of ​​up to 100 ha. According to Professor Vo Tong Xuan, in the first phase, the locality can experiment with the model of the Australian community mouse trap that has announced by the International Rice Research Institute. Since then, to see if luring mice into traps is effective or not, if seeing results, the Ministry of Agriculture and Rural Development should widely disseminate them.

In episode 5 Road To Miss Universe, Miss Universe Vietnam 2019 Nguyen Tran Khanh Van drove himself to the sea and enjoyed grilled seafood in street vendors. The beauty born in 1995 is not afraid to sit by the side of the road while waiting for food. According to Khanh Van, in addition to being a beauty representative, she is also seen as an ambassador to promote Vietnamese culture and tourism. The 26-year-old Miss wants to introduce to international friends the rich life and cuisine of her home country. Also in episode 5 of the program, Khanh Van had the opportunity to reunite with two members of the conical hat – runner-up Mau Thuy and beauty Huong Ly. Three beauties are a group in Why Not Vietnam? – a reality show introducing the unique cultures and cuisines of the three regions. After meeting, the three girls went together to enjoy a familiar Vietnamese street-side snack, a flipped duck egg. In addition, the Hat Leaf team also enjoyed broken rice – a dish that many people happily called “poor family rice”. One of the other popular dishes introduced by Miss Khanh Van, Mau Thuy and Huong Ly in episode 5 Road To Miss Universe is egg coffee. After having a snack, the three beauties of the Miss Universe Vietnam pageant went for a walk in famous tourist spots such as Tan Dinh church, Bui Vien pedestrian street, and Tao Dan park. Since the coronation, Miss Khanh Van has repeatedly posted pictures of casual wear, eating snacks at the side of the road. The beauty born in 1995 claims herself as “the girl who loves mixed rice paper”. Khanh Van repeatedly invites the beauties of Huong Ly, Le Hang, and H’Hen Niê to enjoy street food with her. The simple image of the beauty queen and runner makes fans excited.

Every time before and after Tet, people in the West are bustling in the slapping season to catch fish. When the field legs began to run out, the fish retreated to the shelter, people began to slap again to harvest the field fish. Fishing is a long-standing activity in the West and has become a cultural feature of the people here. Every time we slap, everyone in the neighborhood helps, called “catching the pangasius”. At dawn, everyone took advantage of the slap. Copper fish often go very deep in the mud, hiding in caves. People are happy with their achievements. In the past, people used dandruff and barrels to slap, so it took a lot of effort and time. Currently, every slap, people use the pump to pump water, so it is less strenuous and shortens the time. While waiting for the water to run out, healthy young men and men take advantage of clearing grass, water spinach, scrub (a dry tree for fish shelter) to easily catch fish. The fish in the mud are very diverse, most of them are tilapia, perch, octopus, snakehead fish, and catfish … When the water is almost dry, people gather to catch fish. Copper fish often go deep in the mud, so people have to soak in mud, crawl in grass, in caves to catch big fish. Copper fish in the West is very plentiful, most snakehead fish, perch, waterfalls and chach. Finished slapping, the owner took the delicious fish to make many dishes, treat neighbors to thank everyone to help him. Western people think that “the fish you sell for money will use up, but if you have the heart to choose delicious fish for customers, your long-term love is hard to fade”. Among the delicious dishes from copper fish, there must be grilled snakehead fish. Snakehead fish grilled with sweet, fragrant aroma with the smell of coal fire, eaten with a bunch of copper vegetables, though simple but passionate about the taste of the countryside. Slapping a lot of fish, they also dried, made fish sauce to eat gradually. After the slapping, the owners often catch the best snakehead fish and bring them to grill, treat them to slap. Grilled snakehead fish, a specialty of the West. Pham Thi Hon (living in Khanh Binh Dong commune, Tran Van Thoi district, Ca Mau) said that in recent years, the amount of copper fish has decreased sharply, but people still keep the habit of slapping. “Because copper fish is increasingly rare, very few families sell fish. If they have a lot of fish, they will sell some to familiar traders. Most of the fish are divided among brothers and friends. The most fun is the scene where the brothers catch copper fish together, then grill or charcoal in the middle of the field, “said Hon.

The mudskipper makes a strong impression on the viewer because of its unusual shape. The fish is only as small as 2-3 fingers, the skin is rough, but with eyes as big as the head and a pair of hard, strong fins extending out like two paddles. Going to the mangrove forests in Nam Can, Ca Mau, visitors can see mudfish clinging to trees, swimming under water and “jogging” on the ground. The appearance of the mudfish on the outside is very ugly, but for the indigenous people, this is a food source that contributes to enriching daily meals and is also a specialty dish for far away guests when coming to the land. this. There are many dishes from mudfish such as pepper, deep-fried, sour soup with rice, … but the most delicious is still grilled mudfish with salt and chili. Because the mudskipper fish has a rich sweet taste, grilled on a charcoal stove is the best way to cook fish. Mudskipper fish brought back to wash the mud, salted and chili, and then baked on charcoal stove. Just a little, the aroma of fish spread mixed with the pungent scent of chili also makes diners be impressed by the rich flavor of this dish. Coming to Ca Mau, you should definitely not ignore the snapper fish with pepper – a very familiar dish to the people of Dat Mui region. The reason that sardines have peppercorns are favored by people and tourists because this dish has a salty, sweet and sweet taste, which is very suitable for use with white rice. Braised sardines with pepper to taste delicious must be stored in a clay pot. After seasoning fish will be cooked in a clay pot with coconut water and lard, let it simmer until the fish is dry and the fish is cooked. Regarding the land of Nam Can Ca Mau, asking for a hotpot of snapper, everyone knows because this dish is very famous here. The sweetness of the fish meat, in harmony with the sour taste of tamarind juice and the spicy taste of chili, has created a delicious mudfish hotpot that is ecstatic for many visitors. When using this dish, visitors should pay attention to only put each boiled fish in the hot pot so that the fish is ripe, not ripe. The mudfish hotpot is also served with water spinach, banana, tomatoes, herbs … and many other vegetables. In particular, this dish must be used with tamarind fish sauce and noodles. Besides, the mudskipper can also be dried. Dried mudskipper fish fried or grilled with tamarind fish sauce is great. Photo: Internet. Invite readers to watch the video “Specialties Super Horror Not Everyone Dare to Eat”. Source: Youtube.

Charcoal-grilled thorns snail makes it attractive. Thorns snail seems to be the number one grilled dish, there is no way to make the thorns snail fragrant and eat as delicious as the grilled thorn. To process delicious grilled snails, before baking we need to soak the snails to release all the dirt, especially sea sand for about 1 hour or so, it is best to soak the snail with water to wash the rice thoroughly. out of hotel. If the snail has a lot of moss sticking around the shell, it should be beaten clean. Normally when the snails are cleaned, we can take them to grill too, but according to the experience of Mr. Pham Van Giap – a chef of a restaurant specializing in seafood in Tien Yen district, let the snail roast fragrant. then we should steam a snail with lemongrass and a little beer. Lemongrass is cut, crushed, then put in a pot of water, add about half a cup of beer and then boil, let the snail steam for 3 minutes, the aroma of lemongrass and beer will blend into each snail, so when roasting the thorns will have a fragrant aroma. especially. Moreover, this way of steaming the snail will help keep the fresh water of the snail without losing it like when we boil it. Before bringing the snail to roast, we need to have one more step that is to remove the shell, doing so to avoid when roasting the snail will stick to the shell when eating, we may not get it. out of snail meat. Grilled spiny snail will be very round when dipped with sour and spicy snail sauce. Finally, set the charcoal fire to reddish and then put the snail on the grill. Because the snail has been steamed lightly, we just need to see that the mouth of the snail is dry and no more bubbling, the snail is ripe. The finished product of the steamed snail steamed with lemongrass charcoal is the fragrant snail with the smell of lemongrass and beer with a yellowish shell, when enjoying, just pick up on the plate and use it when hot, accompanied by a spicy and sour sauce. mixed with delicious snail meat is a dish that becomes irresistible.

If you go to some northwest highland provinces, you will be extremely impressed by the dishes of the Thai people, including grilled fish, also known as “pa Tỉnh top”. This is a traditional, unique, delicious, nutritious dish that is very strange to diners. To process this dish, in addition to fresh fish, you must have all the typical spices such as: Mac khén (a type of seed specific to the Northwest, like pepper in the lowlands), ginger, lemongrass, fresh chili , coriander, herbs, fresh onions, basil … After cleaning, the fish leaves its viscera to remove the bile (should be operated on the back of the fish because it will fold easily, sometimes grilled and the spices will penetrate evenly around the belly), stuffing the fish’s stomach with spices and then folded in half. The way of marinating fish is also the secret of the Northwest people to make the fish taste more special. This grilled fish does not use galangal or turmeric much because those spices will drown out the freshness of the fish. After about 5-10 minutes in the seasoning, the fish is then folded horizontally, using a grilled bamboo stick or a grill and bake over charcoal. When stuffing fish in the belly of the grilled fish on charcoal, the aroma will spread evenly into the fish. The aroma of cocoons, the hot pungency of chili, the rich taste of salt, the aroma of grilled fish mixed with the aroma of wild vegetables … all create a very unique, very attractive flavor. Each strand of ivory white fish meat blends with spices to create a complex aroma, tasting a piece also feels delicious, sweet and rich. In the past, people used thick, fresh bamboo as possible, split into two or three or four to secure the fish, then grilled the fish on charcoal. The aroma of fish mingles with the aroma of aromatic spices. PaPep is used by Thai people with sticky sticky rice. In addition, from fish, the Thai also process many different dishes, typical and delicious: Fish steamed in wooden jars, Thai people call them fish. The dish “pa lecture” is smoked fish. Closely attached to forests, rivers, streams, and fields, Thai people often take advantage of available natural products to improve family meals. In addition to pa pinh top, there is also a very special moss stone dish. Usually grows in rivers, streams, clinging to rocks. The Thai go to pick the moss when the moss is still young, then wash it, dry it, break it up to save it to eat gradually. There are many dishes cooked from stone moss, but the Thai people most often eat the “spicy pho” dish. Dry ice moss will be washed off all grit, then chopped short and stored in a banana leaf. Add onions, herbs, ginger, lemongrass, chili, salt, sprinkle a little fat, mix well, then wrap and cook. If you go to the Northwest highlands, do not forget to enjoy the dishes of the Thai ethnic people, you will surely have unforgettable aftertaste.

Cooking tips with oil-free fryer First, always imagine in advance what you will cook to actively prepare. For example, every meat dish we can marinate from the night before, overnight is just enough to taste, get up in the oil-free fryer the next morning, set the time and temperature to have breakfast or lunch. . If you plan to cook many dishes at once, consider the order accordingly. Cook dishes that are not marinated first, for example fried tofu, spring rolls … then make dishes such as chicken, ribs, barbecue … to avoid the case that the pot is sticky with sauce, you must wash it to continue cooking. Sauce dishes can be lined with foil, parchment paper or banana leaves to be clean and easy to wash (but will have to turn over during cooking to be both sides). If it is a banana leaf, you should use a slightly larger leaf or lay a stack of 2 leaves is also okay, because the leaves will curl. There are many marinade recipes, but if you do not have much time, you can take advantage of some of the marinade in the bottles sold at supermarkets and stores. The oil-free fryer is no substitute for the traditional oil-frying method. Certain dishes such as spring rolls, or deep-fried dishes … should be fried with oil first to cook about 70-80%, then fry in an oil-free fryer. This way makes the dish crunchy, delicious and reduces the feeling of being fed up with grease. For large, whole meats, such as chicken drumsticks; then you should scratch on the surface of the meat to absorb the spices evenly, set low heat for a long time to cook from the inside out, then raise the heat for a short time to have a crispy surface. , glossy. For example, with grilled chicken thighs you can let 180 degrees C for 15 minutes and then increase to 200 degrees C in 3 minutes. All recipes are only relative, because each household uses a different pot, different quantities of food … so it is not possible to apply the same level of time and temperature. If you are new to using it, you should pay close attention during the baking process to draw out the right time and temperature formula, do not depend on the pot too open to burn. Here are 3 recipes with Thu Thuy’s oil-free fryer. The sisters refer together! 3 recipes with oil-free fryers Grilled meat skewers in an oil-free fryer Ingredients for skewers grilled in an oil-free fryer: 500g of meat (should choose fatty shoulder meat), 1 large spoon of chopped purple onion, 1 large spoon of chopped garlic, 3-4 chopped lemongrass plants at the beginning and the end, chopped up, 1 big spoon of oyster oil, 1 half large spoon of soup powder, 1 big spoon of sesame oil, 1 big spoon of roasted sesame seeds, 1 big teaspoon of condensed milk, 1 little water. How to make grilled skewers with an oil-free fryer: Marinate meat with all ingredients, squeeze evenly, and refrigerate for at least 2 hours or overnight. Before baking, squeeze a little lemon (about half a fruit), squeeze it to make the meat softer and then use a skewer of meat. Note that the skewers are not too thick for the meat to cook evenly. Bake the meat at 180 degrees C for 8 minutes and then turn the grill over for another 3-4 minutes. Please note that you should adjust the pot at home to draw out the most suitable time and temperature! Roasted peanuts in an oil-free fryer With peanuts you can roast 180 degrees C in 7 minutes. The finished product is a delicious crispy roasted peanut dish. If you want to make salt-roasted peanuts, you can leave it to 180 degrees C for about 4 to 5 minutes and then remove, mix with a little oil then put in an oil-free fryer for another 200 degrees 2 to 3 minutes (adjust the pot and peanuts size). After that, bring the finished product and mix with salt. Cashews, pumpkin seeds, sunflower seeds … can also be used to roast with an oil-free fryer. Grilled sweet Potato For delicious baked potatoes, you should choose a wilt potato a little, now it will produce more honey will be better. Then put the sweet potato in an oil-free fryer and let it sit at 180 degrees C for 15 minutes and then turn over for another 10 to 15 minutes. This dish has absolutely no fixed heat recipe because depending on the size of the potato, everyone can keep cooked potatoes. Wishing you success with the dishes using the oil-free fryer! According to the Vietnamese lifestyle

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.

Looking at their ugly and slightly intimidating appearance, no one thought this fish was edible Up to now, the story of fish cleaning glass has become an interesting anecdote originating from a pile of straw. That is when the ugly fish were caught, disgusted with what threatens the survival of other farmed fish, the villagers threw them into the straw to die. Who wary, a scent of sniffles comes out that makes a fisherman dig a pile of straw to find this fish. After peeling the burnt outer shell, revealing the firm flesh inside, dipping it with salt and chili, oh how fragrant and surprisingly sweet. Since then, the glass-cleaning fish has become a specialty of the West, processed in many ways: from stuffed with grilled spices, steamed to sour hot pot, every dish attracts customers such as cooking tamarind soup, grilled fish with fish sauce. wedge, cut the cellar … One of the simplest, easiest dishes to make from a glass cleaner is grilled. Before baking, they are slaughtered, cleaned and then stuffed with lemongrass and bile leaves, before placing the fish on the grill. When making fish, cleaning the glass will retain the fish skin, making sure that when grilled, the meat inside will not be scorched. Especially, when making fish, cleaning the glass will retain the fish skin, ensuring that when grilled, it will not scorch the meat inside. Because the fish skin is very thick and hard, it must be grilled on a large charcoal stove, red to be cooked evenly, the meat is not raw. Depending on the size of the fish, the baking time varies. Charcoal grilled glass cleaning fish with the scent of lemongrass and honey, the more attractive the taste and smell, the salt and chilli mixed with the strangely pureed molasses, it is difficult to stop eating chopsticks. The next dish not to be missed is the steamed glass cleaner. To have a fish fillet for steaming, you have to use a sharp knife to pierce the two lines along the sides of the fish, then peel the skin, separate the meat from the head to the tail. Due to the large head, thick skin, many weighed 1 kg, but only one pound of fillet was separated. This meat is marinated with spices, oyster oil and then incubated in honey and sliced ​​green onions, before being cooked over low heat to allow spices and aroma of the leaves to absorb gradually. Steamed fish dish served with vegetables, vermicelli, and ginger fish sauce. One of the simplest, easiest dishes to make from a glass cleaner is grilled For “full set”, the hot pot dish she cooked with bamboo shoots and sour bamboo shoots. This dish is also made with fish fillets, served hot with fresh vermicelli and green vegetables dipped in hot pot broth. To have a delicious soup pot, clean the fish, wipe the glass with a pot of boiling water, peck the intestines, remove the hard skin, and scrape the scalp. Lemongrass shrimp cut short, crush, tie and then put in a pot of boiling water, raw peanuts can be cooked together. Wait for the water to boil, then add the fish and add spices to taste. About 10 minutes later, we have an attractive hot pot with a fragrant lemongrass scent. Fish wiping glass sandwiches with broccoli, fish lettuce, herbs … dotted with lemongrass fish sauce, is a delight to say. Eating tablespoon, the fragrant sweetness permeates the tongue, the sweetness of the fish mixed with the fatty taste of peanuts gives an unforgettable feeling. Glass cleaning fish meet the characteristics of natural fish, meat is chewy, sweet and fragrant, especially those weighing 1 kilogram or more. Because the fish cleaning the glass meat is delicious, but when alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Because the fish cleaning the meat glass is delicious, but when it is alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Thus, when the fish is ripe, it will have a natural aroma and no fishy smell. Grilled fish are often served with salt and hot pepper. Dab a piece of fish in a cup of salt and chilli and put it in your mouth, you will feel the sweet and strong taste of this special fish. It would be very lacking if not mentioning coconut water stewed fish with glassware. This dish is considered a favorite delicacy of the southwestern people. To cook fish with coconut water, you can choose to clean the fish’s skin. How to prepare fish also needs to clean all the skin of the fish and internal organs. After that, a pot of coconut water was north on the stove, boiled and added a little lemongrass and smashed. Next, the cleaned fish will continue to be added to the pot, adding a little papaya to the natural sweet dish. Finally, the cook will re-season the spices so that they can taste them. Coconut water stewed fish is often served hot with raw vegetables Coconut water stewed fish dish is often eaten hot with raw vegetables, enjoyed as hot pot. In addition, eating this dish with rice is also very delicious because the fish meat is already sweet and firm, and it is absorbed evenly with coconut water. If you have the opportunity to go to the countryside of the Southern River, you should try once to enjoy this special fish dish, you will surely enjoy a unique delicious dish that has just appeared in this place.

Steaming is a way to help you retain the full flavor of your food. Photo source: Internet Steaming is a method of processing food using steam. This cooking method is one of the simplest techniques that can be used for any type of food. To add flavor to your dish during cooking, you can add gravy to the steaming part. Cooking food in a steaming way helps preserve the nutrients and bring delicious taste to the dish. In addition, the food should not be overcooked or burnt, minimizing the amount of fat in the food. Grilled This method is mainly used for breads, seafood, poultry and green vegetables. Baking is used to limit the amount of fat in the dish to a minimum. Bake the oven This method is mainly used for breads, seafood, poultry and green vegetables. Baking is a technique of cooking food by exposing it to dry heat and normal heat convection in the oven. Roasting also works to limit the amount of fat in the dish to a minimum. Stock – braised Generally these use a cooking technique that combines the use of both moisture and dry heat. First, the food will be heated until it is dry at high temperature. After that, the dish will be covered and continued to cook at a low temperature with an appropriate amount of water, depending on the taste of the dish. In some recipes, the dish releases water on its own and forms a thick and delicious sauce.

Cut off the neck, remove the head, turn the skin and neck bones separately. Avoid tearing or puncturing the skin of the neck while peeling. Cut all the fat, lymph nodes … if any in the skin and neck bones, peel off, turn inside and out to be clean. The skin of the neck picks up the fluff, squeezes it with a little vinegar or lemon juice and salt, and rinses it to drain. Preparation: 150gr ground bacon (the meat has a lot of fat to avoid drying out). The dog basil vegetables, Chinese scent, chopped scallions. The neck bone used the pestle gradually passed and then finely chopped. Mix ground pork with minced pork neck, herbs, 1/2 teaspoon pepper, 1 teaspoon powdered seasoning, 1 teaspoon flour broth. Mix the ingredients well. If you want to eat more peanuts or roasted green beans, add them. Use a sewing needle to tighten one end of the neck skin, because the skin of the neck is short, so using the sewing thread will save the skin and when steaming, frying will not be punctured. Stuff the mixed mixture into the skin of the neck like a pig’s lap, then use sewing needles. Using the needle as well, poke around the neck of the stuffing neck so that the steam can escape from it when steaming. Bring it to steam for 15 minutes, let cool to fry all sides (remember to keep the fire low because the neck stretches, so quickly cook gold), let the big fire burn, let cool, cut the circle to eat, serve. on a plate with raw vegetables. Illustration. Grilled snail rolls with fishing fat Resources: – Snail: 1kg – Live rolls: 100g – Minced meat: 100g Lemongrass: 3-4 roots – Mushrooms: 3-4 pieces – Scallion: 1 a little chopped – Fishing fat: 200g – oyster oil, pepper, soup powder, cooking oil, chili sauce, vinegar, salt seeds. Making: The snail bought and washed by soaking the snail in thick rice water with a few slices of chili to release the mud. Then tighten the bottom of the snail and grab the snail’s flesh. Use vinegar or lemon juice, salt to wash the snail meat to remove the fishy and sticky smell. Wash several times to clean. Then cut the snail meat into small pieces. Soak dried shiitake mushrooms, washed and chopped, lemongrass peels, chopped, onion flowers, chopped dried onions. Add minced meat, raw sausages, snail meat, shiitake mushrooms, lemongrass, minced, onion, chopped onion into a bowl. Add 1/2 teaspoon pepper, 1/2 teaspoon seasoning powder, 1 teaspoon oyster oil. Mix the ingredients well. Strip the grease on the plate, put the snail in the middle and then wrap it. Do this until the end of the ingredients. Place the pan on the stove to add cooking oil and fry the fried snail. Pick up the fried snail rolls and roll the fat on a plate and enjoy it while it’s still hot. Resources: – 300g pig’s lap – 150g minced meat – 100g roasted peanuts – 1/2 carrot; 1 onion; 5 wood ear fungus; 5 shiitake mushrooms; 1-2 carrots – Flour soup, cooking oil, pepper, main noodles, oyster oil – Onion flower Making: The pig’s heart is washed and drained (use vinegar or lemon juice to wash the pig’s heart and remove fishy smell). Wood ear mushrooms, shiitake mushrooms are soaked in cold water until the shiitake mushrooms are enlarged, then wash and cut off the legs and then wash and shred them; Washed onion flowers and chopped. Carrots peeled, sliced, then chopped, roasted peanuts peeled. Then put in a bowl of minced meat with wood ear fungus, onion flowers. Season with 1/2 teaspoon of flour, 1 teaspoon of pepper, 1 teaspoon of oyster oil, 1 teaspoon of MSG, and 1/2 teaspoon of fish sauce. Mix all ingredients together into a homogeneous mixture. Use a funnel or bottle cap to streamline the meat into the pig’s lap. Turn smoothly (not too tight) until all ingredients are finished, use the rope to tie. Put the pig’s heart stuffed into the cage and bring it to the steam bath. When the pig’s heart is ripe, use a toothpick to remove the water, then slice it and fry it. Cut the pork belly into small pieces to taste and place into a plate. When eating with chili sauce. Kneaded with fried meat Resources: – Tail the tail you are looking to buy from a pig heart store or have (if you cannot buy the tail you can buy the old one instead). Stuffing: – Lean meat, add fat, to prevent stuffing from drying out: 200 gr. – Wood ear, mushrooms – Lettuce, basil, scallions. – Peanuts or green beans (the taste of peanuts and green beans will make stuffing better, if not available). Food to marinate meat: Dried onion, seasoning seeds, ground pepper. When buying, you use vinegar and refined salt and plucking both inside and outside several times to remove grease and odor, then rinse with clean water. Stuffing: Ground meat marinated with a little seasoning seeds, 2 chopped dried onions and 1 teaspoon of guava seeds. – Peanuts are boiled first, crushed and removed from the shell. – Wood ear, mushrooms soaked and chopped. – Lettuce, basil, scallion after washing, sprinkled, chopped. – Mix all the stuffing together. To stuff the meat more easily, we use the top of the bottle of mineral water, cut the bottom, the top of the bottle is inserted into the tail stage, hold or tie, then stuff the filling gradually into the tail stage. After stuffing is complete, you stroke the stuffed part of the tail meat that is spread evenly according to the size you just ate, using only the ends of the tail to keep the kernel from sticking out. Bring the steamed tail stage in the water for 10-15 minutes for all the stuffing to cook. During the steaming process, use a skewer or sharp toothpick to poke holes in the top of the tail stage to reduce the steam and water inside out. After the steaming is complete, you put the pan on the stove, add oil and fry the golden tail evenly on both sides Deep-fried hot crispy tails are very delicious. This dish you can mix delicious fish sauce, lemon, chili to dipping or you can also dab with salt and pepper lemon. And remember to eat it with basil leaves! Grilled cartilage Resources: – Young heart: 200g – Minced meat: 200g – Young cartilage: 400gr – Fat portion: 100g – Cashew oil – Small roasted peanuts – Roasted green beans and tomatoes: 30g – Basil: 1 bunch, chopped – Scallion: 3-4 chopped plants – Spices: 1 teaspoon of pepper, 3 teaspoons of water ball, 1 teaspoon of seasoning seeds, 1 teaspoon of MSG, 1/2 teaspoon of sugar, 2 teaspoons of cashew oil (in addition, everyone can add more to suit your home). Making: – The young heart is rubbed with lemon salt and washed until the water is no longer cloudy. – Mix all ingredients together with seasoning for 30 minutes. – Cut the top of the water bottle to make a funnel. In turn, stuff the mixture into the small intestine. Get only tied to arbitrary size. – For the saucepan while still in cold water, boil for 5 minutes (while boiling, use a toothpick to avoid the cracks), turn off the heat and incubate for 5 minutes – Put in the fryer without cooking oil 180 degrees 7 minutes. Then scrape cashew oil on each side for 5-10 minutes at 200 temperature until fragrant (can be baked on charcoal or fried). Enjoy grilled cartilage with chili sauce, served with basil to ensure extremely attractive. If you don’t have an oil-free fryer, you can bake it in charcoal or in the oven.

The Muong’s tray The weather in Nghia Lo is very strange this season, a day consists of all 4 seasons. Spring weather in mountainous regions was cold, making that morning field steps even more eager. Around through the cool green rice mat, a complex of 2 long stilt houses appeared. It is the house of Ms. Ha Thi Chinh’s family in the village of Diem 2, Nghia An commune. Ms. Chinh is also the chef of a culinary restaurant, holding in hand the secrets of creating unique dishes, bringing the breath of the land and people of the Northwest. We gathered to watch her processing the moss. After being cleaned, the moss is cut into pieces and mixed together with spices such as pasta, soup powder, herbs such as cumin, onions, dog basil, lemongrass, ginger, and sprouts … Next she packs the moss into leaves. bananas then put on the stove to grill embers slowly. About 1 hour, the moss ripe, bring up a hot plate. The grilled moss that day had a natural sweet taste, was very strange and cool. No wonder it is something that cannot be ignored when tourists go to the Northwest. Besides grilled, steamed moss is also very delicious. Ms. Chinh said that the moss is steamed in a pot but does not add water, simmer it to allow the moss to drain and ripen. While making moss, Ms. Chinh looks after a large rice bowl cooking in the middle of the yard. It was strange that when I opened the pot, under the smoky smoke I saw the sticky “cutting boards” of green, red, purple, yellow … separated by layers of banana leaves. All colors of sticky rice are derived from plants, taken from flowers and plants. The finished sticky rice dish has 5 different colors, so it is called “five colors” sticky rice. Red color is taken from the leaves of the red rice plant (Khau Lanh tree); yellow color from crushed turmeric, or from Bop Phon flower (yellow sticky flower); Purple and Black palate leaves are processed. Green color is taken from the leaves of star fruit tree, wild pineapple, sugarcane, gerbera leaves, ginger leaves … but must be mixed together. The leaves are crushed in a stone mortar, then boil the residue, filtered to get water into 4 different pots. Paddy rice has long and flexible seeds, taken from Lao sticky rice, grown by the Mong people in Tram Tau and Mu Cang Chai districts. The rice is soaked for at least 3 hours in 4 pots of colored water above, the longer it is soaked, the more flexible the sticky rice is, then poured each type of rice that has caught the color on the wooden wooden board, separated from each other by layers of banana leaves. Boil sticky rice just over fire, about 40 minutes is fine. Lunch tray of Thai Nghia Lo people Xoi served with “Pa Pinh Tat” – (that is, grilled fish is twice as much as the tail). The fish are brought back, cleaned, pecked from the back, discarded the intestines, prepared to reduce the pieces and then chopped, mixed well, stuffed into the fish’s body, grilled with a grill, or a bamboo clip on the charcoal stove for about 1 hour. to ripen to be delicious. The rice tray for Thai guests on average has from 5 to 6 dishes, containing the philosophies according to the human life of the people here, as well as the tonic for the body in addition to nutritional value. For example, if there is a Korean dish, there must be a heat dish to balance yin and yang. In particular, in Thai food, spice seeds are indispensable – a kind of forest seed only available in the Northwest with a fragrant aroma after grilling and pounding. This nut has the function of “odor indicator”, which is the number 1 important reduction in many dishes, dipping foods. That lunch in addition to “Pa PinhTop”, bamboo-shaped blue-fish, grilled insect plate, including rake, stink bugs, bee pupae …, also a bowl of bonito soup, was introduced as a “traditional trick” . The Thai Nghia Lo people have a saying: “Nao kin bon, thun kin pi” (that means, eat bon soup in cold, eat banana flowers in the heat – PV). Ms. Chinh said that the sweet potato plant grows wild, when picking leaves, one must read a “spell” to “turn into soup”, otherwise it will itchy when eating. The way of processing carbon soup is also quite sophisticated. Take home, wash, cut into pieces and mix with other types of discount such as Chinese coriander, cumin, cumin, ginger, lemongrass, squash, amaranth, eggplant, eggplant, shrimp paste, or soy sauce. Do not stir the bon broth when cooking, or only one side of the pot should be stirred and it must be simmered until the bon is over. A very special kind of food dish of Thai people, it is a sour, sweet “clumping” soup that helps to relieve alcohol. The way to make this kind of soup is also quite sophisticated. First to filter the beef feet, buffalo feet to get skin and tendons, remove the bones, then chopped, simmered and seasoned, sprinkle rice flour on the soup, stir well, chopped the leaves and then put them in the pot for about 5 minutes to Next nine, about to eat new. Carefully nibbling a lumpy tendon in his mouth. Ms. Ha Thi Chinh discussed with reporters During the meal, the landlord advised us to dab the sticky rice with a very strange dipping recipe, called “simmering”. Materials made from soybean seeds, boiled seeds, picked out leaves and wrapped, put upstairs in the kitchen for 5-6 days to ferment. When hanging up the kitchen, it is absolutely forbidden to cook all kinds of firewood with smell, especially burning and baking the buffalo skin underneath because it will damage the soy sauce. Next, bring the soy sauce down the mortar, crush it, make it into small pieces, wrap it in hairy leaves (like eggplant, white eggplant) so as not to rot, then put the kitchen guard to dry naturally. When eating, bring the soy sauce to grill and mix with the seeds, garlic, coriander leaves, grilled chili … into the perfect food for sticky rice, boiled meat, vegetables and fruits. This is the best dish of Thai people. In Nghia An commune, there are 2 old people who make this dish very delicious. The Thai people in the Northwest have quite a high alcohol intake. Having partyed, or met or met, there is indispensable cup of wine. The Thai girls are healthy and youthful with silver buttons, leggings, black skirts, wine cans and cups in hand. They both offered wine and sang: “This wine, I invite you, drinking from the beginning of the village at the end of the village is still fragrant. One cup of fragrant wine is like a thousand cups, for years, the wine is still fragrant, fragrant with your love”. There have been cases where guests panic because of the welcome cup, off the cup, they jumped from the window to the yard to “hide” the wine. Near the end is when the show begins. The girls who blocked us on the stairs of the stilt house to offer wine before, turned into dancers, performed ancient Thai dance such as “Khâm praise” (hand spread round); “Khap towels to open hot pot” (lift towels to invite wine); “Ripper” (circle of applause); “Destroying” (dancing for 4 people); “Falling kisses” (spread forward and backward); “Aluminum khan” (tossed scarf) … After the broadcast, the girls switched to perform the songs “Xin Le” and “Ha Oh” … Turn national customs and cuisine into tourism products Explaining the position of Thai cuisine in the local tourism economy, the director of Nghia Lo Town Culture and Communication Center Nguyen Viet Chung said that, according to the epic Quam To Muong, Muong Lo is the ancestral land of the people. Thai in Vietnam and neighboring countries. The mainstream folk culture in this land is the customs and habits of living with folk songs, folk music, folk dance … of the Thai people. Processing moss In which, traditional cuisine is a very unique culture that has been “packaged” into a typical tourism product with high economic value. Currently, there are about 20 homestay businesses owned by Thai people, providing services from eating, staying, taking tourists to visit the sights in the Muong Lo basin area, to experience making dishes, transplanting rice, harvesting agricultural products. Guests are immersed in the lives of people, cultural and cultural exchanges, so they are very interested. Many people have therefore returned to Nghia Lo during the tourist seasons and local festivals.

Despite its modest length, Mac Dinh Chi Street still concentrates many culinary addresses that are highly appreciated and frequented by the gourmets in Ho Chi Minh City. 1. The Gangs Dish: New Zealand lamb corn, mixed grilled German and Italian sausages, smoked Russian goose breast, Thai squid salad … Characteristics: – Open space, with outdoor and indoor area, spacious parking space Good music, bustling atmosphere, suitable for group gatherings – Crowded on weekends, so book a table in advance if you go with many people, time to order dishes is slow Diners commented: Oanhcute: “The restaurant is located in the city center. The menu is nothing special, but the price is quite high. We go to groups of 6, eat about 7-8 dishes and each drink about 2 bottles of beer, the charge is about 500,000 VND / person. The food is also normal so I don’t take pictures ”. Hieu Ng: “I have visited many branches of The Gangs, the quality is very good, sometimes the shop is crowded and calls staff a bit difficult but in general it is worth coming back. Menu many dishes, the price is not cheap, but compared with the quality and space, it is acceptable. The food I ordered was fine. Combo of grilled meat has many types of meat, sausage, sip and drink beer “. 2. Boat snail Dish: Braised jackfruit shrimp with garlic, sapo duck tongue, burnt rice with Sichuan blood cockle sauce, snail sandwiched with Thai salad … Characteristics: – Diverse menu of snails, hot pot, grilled – The quality of the food received many positive feedback from customers – The restaurant is crowded, the tables and chairs are arranged close together, so it is quite noisy – The minus point is the service staff’s attitude is not good Diners commented: FL: “Last time I ate your friend’s birthday here. The restaurant with the biggest plus is delicious food. In return, there are a few points of dislike such as the restaurant is quite crowded, cramped, it takes 15 minutes to have a table. I ordered snail with cheese sauce, fried rice noodles, fried chicken cartilage with fish sauce, fish and beef skin … the dish came out quickly. Affordable price, quite good location in District 1, I’ll be back ”. Jessica: “We all feel delicious when we go to eat at the restaurant. Grilled snail dishes are a bit greasy, but tasting to taste, not salty, each dish is different and has its own sauce so it is not bored. The restaurant is not clean because it is a drinking restaurant but the quality of the food is very good ”. 3. Al Fresco’s Dish: Seafood pizza, Pygmy ribs, grilled chicken wings with BBQ sauce, Garden salad … Characteristics: – The address to enjoy European dishes with reasonable prices – Pizza, noodles and grilled ribs are the outstanding flavors here – The space is polite and comfortable, suitable for family meals Diners commented: Heohaman: “My weekend and you went to have pizza here because many of you complimented it on being delicious. I ordered a BBQ Beefy pizza with thin crust, large size. Strong flavor, with potato fiber for added crunch. The chicken wings are quite small compared to the price but soft, fragrant, and marinated ”. Phuong Thu Street: “I have an appointment with you to have dinner here. The first impression is that the staff is happy, the dish is quite fast. Grilled ribs are rich, soft, and easy to eat. Mixed salad with sauce is nothing special, fried squid is not crispy, pizza with thin crust is a bit chewy. For dessert, I call the grilled cheese cake with vanilla cream, the taste is fat and sour, the decoration is simple but beautiful. I will come back if I have a chance ”. 4. Anrakutei Dish: Grilled buffet, beef, seafood, crush … Characteristics: – Unique design of Japanese style with main wood tone – There is a private room for groups of 16 people, parking space in front of the shop – Polite and attentive service, enthusiastic advice – Buffet menu and separate order menu for diners to choose – The price is quite high but commensurate with the quality Diners commented: La Bu: “The space is not large but the table is large, so it is quite comfortable to sit. The menu of the restaurant is diverse, all kinds of beef, seafood, beef tripe … The ribs, beef tenderloin, and egg soup are very delicious. Marinated sauce and sauce to taste. Good fried food, quality veggies and salads. This place is suitable for family dining ”. Thuong Hoai: “Quality is worth the money. I can eat a lot of dishes, each with its own flavor. The cut meat is quite thick, marinated in a rich sauce. Drinks from sake to juices are delicious.

Watermelon guts Resources: 1 large watermelon; Half a chicken (you can make the whole chicken cut in half for easy stuffing); Spicy vegetables: lime leaves, chili, lemongrass, ginger, onions, garlic; Spices, turmeric powder, pepper, less cooking oil. Marinate chicken and spices into melon peel Making : Step 1: Marinate chicken with spices, pepper, turmeric powder and a little oil spread evenly over massage for the chicken. Bake chicken in the oven Ms. Huong gave 1/2 teaspoon of each type of coffee, less turmeric powder alone, for half a chicken. Discount as you like (you can add chili salt, seasoning powder …). Marinate from 30 minutes or more to soak. You can tattoo around the chicken for more penetration. Grilled chicken cooked aromatic in melon Step 2: Watermelon cut the mouth across, took a spoon to scoop out the intestines, this gut to squeeze juice or vitamins as you wish. Cut the other side of the melon into a small piece so that the melon won’t roll over. Put the spices in a layer underneath: crushed lime leaves, sliced ​​ginger, pounded garlic onions, a few chili, each one a little depending on you. Add the chicken and add 1 layer on top. Grilled chicken is brought tightly or torn Step 3: Preheat oven to 250 degrees 10 minutes. Put the melon stuffed with chicken inside, cover in the oven, let 250 degrees in 60 minutes. Take out to visit with chopsticks, chicken water is not red, then take out and cup only. And enjoy Finished sweet chicken meat is not dry, fragrant with spices. Chicken juice and watermelon can be used to cook soup, cook chicken rice …

BBQ, short for Barbecue, is a form of barbecue directly on a charcoal fire. Types of beef, pork, chicken, lamb … are marinated with bold spices, coated with a sauce and placed on bright red embers. This type of party appeared long ago in the UK, USA, Australia, New Zealand … then spread to Asia, including Vietnam. In Ho Chi Minh City, many restaurants and eateries serving BBQ style attract customers. Not only barbecue, many people also like to eat ribs and seafood from squid, shrimp to octopus … Suggestions: American beef, grilled pork skin, cheese corn … Referring to the place to enjoy BBQ in Ho Chi Minh City, I think of K-Pub first. The restaurant is located on bustling Cao Thang street, suitable for meeting friends and family. When we got to the restaurant, we were guided down to the basement to eat. The space here is quite dark and mysterious because there is no window but still cool due to air conditioning. My friends and I went to the Saturday lunch bar, customers were not too crowded, so the service time was fast. Enthusiastic staff recommend dishes and change the grill when requested by guests. The menu of meat dishes is rich but little seafood, not even shrimp. Besides the types of meat brought to the table by the staff, diners can come pick up fruits, kimchi, dumplings, vermicelli, ice cream … at the counter. Drinking water is comfortable refill. I was most impressed with the delicious meats, crispy grilled pork skin and a delightful bowl of cheese popcorn. However, there is only one dipping sauce for all dishes. At the end of the meal, our hair and clothes stinked quite a bit but that was acceptable when eating baked goods. Suggested dishes: Grilled beef with cheese, grilled beef with five spices, grilled squid satay, grilled shrimp skewers … I am a meticulous person in food, before visiting any restaurant, I often go around to assess the taste, space and service attitude there. However, once crossing the street on February 3, I “ventured” to choose Barbecue Garden because the shop is quite crowded. The first impression is the spacious, airy space, the Vietnamese village decor. I choose to sit outside to avoid the smell of the barbecue. The menu of the restaurant is quite diverse, mainly Vietnamese cuisine, besides grilled meat, including crispy fried chicken wings, grilled squid skewers, meat spring rolls, lotus and shrimp salad … The dishes are beautifully decorated. Eyes, taste okay but not too impressive. The space and portion of the dish here is more suitable for a meeting rather than a full meal. To save costs, diners can call available combos priced from VND 289,000-319,000 / 3-4 people. Serves include beef, shrimp, grilled squid, vegetables and white rice. The restaurant staff is quite indifferent when serving customers. Suggested dishes: Spicy beef ribs, spicy pork belly, lean shoulder, pork kimbap … Despite receiving mixed comments on social media, the 1980s BROS BBQ is still the place to enjoy the most Korean BBQ in Ho Chi Minh City that I know. The shop has 3 spacious floors, not too overwhelming even during peak hours. Pink LED font decoration, tables and chairs remind me of the small pub of the movie Itaewon. The shop uses a beautiful round table, but when traveling with many people, the area for dishes is too small, making me feel uncomfortable. There are many buffet prices for guests to choose from, from 200,000 to 400,000 VND depending on the time and quantity of dishes. The most delicious and fragrant marinated grilled meat is ribs, pork skin, pork belly, and pork kimbap. The menu is not diverse, mainly beef and pork, so it is easy to get bored. The 3 types of sauce are quite appetizing, I score 9/10. The downside of the restaurant lies in the fact that visitors come very crowded, especially in the evening, the few employees cannot observe and attentively serve all the tables. The moment I arrived, the shop only accepted cash, so it was a bit inconvenient. Keeping the car in front of the door for 5,000 VND is also unreasonable. Suggested dishes: BBQ Tokori, BBQ Samurai, BBQ Kyoto … Another place to enjoy barbecue you can refer to is Tokori BBQ. The restaurant serves gentle and polite Japanese style with wooden furniture, private partition table. If you do not like the noise and bustle in most pubs, Tokori is the right place for diners to sip wine, eat barbecue and chat with friends. While traditional ordering is suitable for families with children or the elderly, buffet is a form for young people to comfortably dine without worrying about price. Each meal is at 300,000 VND / person, I find it reasonable because of the luxurious space, good service and the uniform taste of the food. Member Ngoc Quynh Tran said that dessert ice cream is a dish that customers should not ignore. “In terms of meat, the quality of the dish here is good, the bacon is low in fat, the cornflower and the grilled ointment taste fine. In my opinion, the other cuts of meat are a bit dry due to the lot of lean. The chicken is not too special, the shrimp and octopus sauce It’s okay to eat spicy. The dish comes with fried tofu, french fries, chicken wings, grilled vegetables, kimchi, noodles, and soup, so it is not too tired. Dessert has only 6 flavors of ice cream, but it is delicious, you should try, “commented diners. Suggested dishes: Excellent pork ribs, BBQ party, whole pork butt … If you want to enjoy a taste of BBQ with new American craft beer, Ut Ut Quan is the ideal choice for you. The shop is located on Xuan Thuy Street near the company, so my colleagues and I often stop by to enjoy the food after work. In general, the design space is open, spacious but also depends a lot on the weather of Ho Chi Minh City. Luckily, both times I visit the shop, I feel cool and comfortable. Here, using a large table, it is suitable for large groups of people, odd customers often sit together but it is not too inconvenient. At the end of last year, my company held a year-end party and rented out the first floor area of ​​the restaurant. Although there are separate service arrangements, enthusiastic staff, but often forget the request of customers, the time to make dishes is still quite slow. In my opinion, this is the biggest downside but can also be sympathetic due to the large number of weekend visitors. In terms of food, a pretty much part, you should go with a large group of people to experience a wider variety of flavors. The witty name that evokes curiosity for the diners is also an advantage, I am impressed with the roasted chicken with the sky, the BBQ pork ribs in meditation, the healthy skewers … I try the ribs, the grilled sausage. richly marinated but easily bored. Each serving is served with mashed potatoes, fried potatoes, okra, grilled corn, grilled pineapple, kimchi … taste. At the table there are 3 types of sauces, guests can mix according to their preferences.

Prepare materials: – Dried squid, delicious: 150gr (about 2). Fish sauce 2 tablespoons. – Seasoning seeds 1/3 teaspoon. – Sugar 2 tablespoons. – Garlic 3 branches. – 1 chili fruit. – Cooking oil. Illustration. Steps to be followed: Step 1: Dried squid, can be used in many different ways. You can refer to one of the following: – Option 1: Bake with gas stove. It is best to use the grill to grill squid, do not use chopsticks because it can burn the chopsticks. Put two squid on the grill, turn on the gas stove and put the grill in the middle. Remember to turn the surface to dry evenly and continuously so that they do not burn until cooked, then turn off the heat. This method is less recommended because cooking directly on gas is not healthy. – Method 2: Bake with charcoal. This is a commonly used method at barbecue parties because it is time-consuming to group the charcoal oven. Also place the squid on the baking tray until cooked similarly to method 1. – Method 3: Bake with medical alcohol. This is the quickest, safe for health and most commonly used method. You can use 70 degrees or 90 degrees alcohol poured into a pan or deep dish with just the right amount. Remember to grill in a place where there are no flammable objects. After pouring alcohol on a baking dish, take away the alcohol bottle, light up and bake squid on a plate. You can drop the whole squid in alcohol. Wait for the alcohol to burn before taking it off. Turn evenly on both sides when baking so the squid doesn’t burn. Step 2: Preliminary processing of dried and ripe squid – Peel off the hard spine in the middle of the squid body. – Use a pestle to beat the squid’s beard, head, body and tail to make the squid soft, cotton fibers are easy to eat. – Use your hands to tear each beard out. The body and head will tear along the transverse grain into about 3 mm microfiber. Remember not to shred the dish too much that won’t catch the eye. Tear apart, the fish sauce may not be absorbed evenly. Step 3: Prepare fish sauce – Peeled garlic, crushed then minced. – Capsicum removed, minced. Recipe for making fried fish sauce includes 2 teaspoons of sugar, 2 teaspoons of fish sauce, 1/3 teaspoon of seasoning seeds, 2 teaspoons of white water. – Stir the mixture to dissolve evenly. – Add garlic, minced chili to mix together. Step 4: Dried squid and fish sauce – Put a pan on the stove. Add 2 tablespoons of cooking oil to the pan, boil until the oil boils, then drop the prepared dry squid. Stir your hands until you see the ink turns yellow, then pour the mixture of fish sauce prepared above. – Turn on medium low heat until the sauce is thick, she again forms a shiny golden brown layer on the dry ink, then turn off the heat. For a presentation disc. Dried squid fried with garlic and chili fish sauce is a delicious snack that many people love, this is also an attractive wine target for gentlemen. Each crisp, chewy squid is infused with the spices you eat, the spicy taste of chili, the aroma of garlic fish sauce extremely stimulates the taste buds. Enjoying just one piece is wanting to eat it endlessly. Tips done successfully When the squid slug you avoid letting the squid get too dry, when it cools it will make the squid become hard, not delicious. Choosing fresh and delicious squid for quality products, you can feel the rich spices and sweetness from the meat. When the squid is finished, you have to let it cool before putting it in a food container, or ziploc bag and stored in a refrigerator cooler or in a cool place. If the ink is still hot when stored, it will evaporate the ink, creating moisture that is easily damaged. Since the squid does not use preservatives, it is best to make a serving amount during the week to ensure quality and safety for your health!

Working in Sala, Thu Duc city, living on Chu Van An street (Binh Thanh district), so I often choose the places to eat and drink between these 2 areas for convenient travel. Pham Viet Chanh is an interesting street for many food lovers. Here, you can easily find a variety of dining spots in a variety of spaces such as small pubs in the alley, bistro, restaurant … In addition, diners can also dine at a vegetarian restaurant, have a drink. with colleagues at a European-style pub or meeting a partner at a Japanese restaurant. I often dine here because of the quiet, courteous space. Outside, the restaurant is painted gently cream yellow, and the vines cover the walls to create a cool feeling. The area inside is subtle with old wooden furniture and dishes, the food dishes are antique fake glaze. In addition, the stone statues, wall paintings also have many Buddhist imprints, creating a tranquil and serene space. With a varied menu, I usually order individual dishes and serve with hot rice. The last time I visited the restaurant, I ordered crispy mushroom with tamarind sauce, tropical salad, taro soup and white rice. In addition to the odd dish, the restaurant serves three more types of hot pot including Thai hot pot, flower mushroom hotpot and bowl of taste hotpot. The hot pot part is quite small compared to the price of 220,000 VND / pot. Coming here on weekdays, customers do not need to call to reserve a table because the number of customers is not too crowded. Suggested dishes : Fried bean mushroom with rice paper, tropical salad, crispy mushroom with tamarind sauce, crispy fried noodles, pad Thai, taro soup. One of the reasons I dine here is because I want to enjoy the famous Turkish kebab made in German style. The price here is much higher than the mass-appearing kebab bakeries on the street. Here serves both vegetarian cakes. I have tried 2 sandwiches: The Kebaby Döner sandwich and The Kebaby Roll. For each type of cake, diners can choose their own filling and sauce. I choose a vegetarian veggie, eggs and tzatziki sauce for The Kebaby Döner. The bread is fresh, soft, the filling is easy to eat, frugal, and the sauce is mildly sour. The Kebaby Roll has chicken fillet, cheese, cocktail sauce tzatziki. I choose tzatziki for my cakes because this traditional Mediterranean sauce has a characteristic yoghurt flavor, reducing the fatness of the meat. In addition to bread, the restaurant also serves lunch set take away including Tabouleh salad, hummus, carrot, cucumber, kebab bread. I usually order the lunch set here from 11am because the number of customers at noon is large, the ship time is quite long. Suggested dishes : Kebaby roll, Mini Roll Munch Box This restaurant is located in a small alley on Pham Viet Chanh, the location is quite difficult to find. Small, cozy space, suitable for couples or groups of 3-5 people. Different from many places, leaving pizza here is made into fancy rectangular pieces, divided into categories including 2 pieces and 4 pieces. In addition to pizza, the bar also serves a variety of vegetable salads. The types of salads range from 40,000 to 120,000 VND. Pizza 15×10 cm price about 60,000 VND, half of a 14 cm tray costs 120,000-220,000 VND (4 pieces), a whole 28 cm tray (8 pieces) ranges 230,000-300,000 VND Pizza here is made in Romanian style, not too variety of side dishes, but strange, fresh ingredients. The downside here is that there is no parking space. Vehicles are allowed to be stored in small alleys only about 2.5 m and unattended. Suggested dishes: Spicy Salam – spicy pizza with sliced ​​smoked sausage topping, Pizza Carnitas – stewed pork stew pizza Pham Viet Chanh has many Japanese restaurants. I came to know Horumon Yamibancho in a small alley on this street. From the signboard to the layout it feels like I’m standing in a Japanese restaurant in the famous drinking alley of Omoide Yokocho in Tokyo (Japan). The restaurant has a cozy space, suitable for intimate family meals or partner meetings. The restaurant serves Japanese-style grilled dishes including 3 main dishes: beef, chicken and pork. Charcoal stove is arranged at the table. This grill style will not suit diners who are afraid of smelling charcoal on their clothes. In addition to baked goods, the restaurant serves various types of rice and ramen. Drinks include wine and teas. The minus point here is that the menu is written in Japanese, making it difficult for many diners to choose dishes. Suggested dishes: Ramen noodles and grilled dishes at the table Captain Phook has a unique space with an alley seating area, open kitchen, allowing diners to observe the chefs processing. Location on the street but not as messy as the sidewalk bars. If you want privacy, you can choose to sit indoors. I stopped by the shop one late afternoon after work. Accompanying a friend, we took a seat outside, observed the chef’s preparation and saw the alley with people and cars passing. While having a meal, I can talk to the cooks. This space makes me feel comfortable after stressful hours. The outside position is loved by many diners, until after 7 a.m., there will be no vacancies. This is a Spanish-style pub with a friendly drinking space. This place is suitable for the group you want to find places to eat, have a good chat. The restaurant serves a variety of Spanish food, along with mixed wines. From the sitting position outside, you can observe the chef preparing the dish. Suggested dishes: Fish & chips, beef raviolo, seaside spaghetti with pistachio DOWNTOWN is a series that recommends places to eat from those who have experienced the service. In each article, we introduce different types of restaurants with typical dishes, suggesting and giving readers more options before going to the restaurant.

Thai dishes are often processed with a variety of spices and flavors, including cloves, basil, coriander, mint, lime leaves, lemongrass … HCMC has no shortage of addresses. serving delicious Thai food with different styles, such as TukTuk Thai Bistro, Happy Thai, Somtum Der … If someone asks where to eat Thai food, Tuktuk Thai Bistro is probably the first name that comes to mind. In my opinion, I find the dish is quite appetizing, the taste of the drink is good even though the price is higher than the average. Among 3 branches in Ho Chi Minh City, the restaurant located on Hoa Mai street (Phu Nhuan district) is the place I like the most. The space here is spacious, can hold a meeting of friends and colleagues. The staff enthusiastically suggested the food to try and the new menu. It is famous for Thai dishes that are prepared to suit Vietnamese tastes, beautifully decorated. However, the amount of food per serving is quite small. My friend commented tom yum, a slightly salty green curry. Suggested dishes: Pad Thai, mango and catfish salad, Thai chicken curry, stir-fried clams with cinnamon and Thai satay, sauteed cockles with spicy tamarind … I chose Happy Thai, located on crowded Hai Ba Trung Street, to have lunch with two friends. The front of the restaurant is quite small, I have to pay attention to see it when I first visit. The staff led me to the reserved position on the first floor, close to the window overlooking the large, beautiful courtyard. At noon, customers mainly sit in the room because the outdoor temperature is quite high. The tables are arranged close together, there are areas for groups of 6-10 people. You should book a table in advance to avoid running out of peak hours. At night, romantic outside space is suitable for private dating. I try to order tom yum, pad Thai beef, shrimp salad, fried rice, mango sticky rice and 3 servings of drinking water, the price is quite reasonable (about 600,000 VND). Moderate serving, beautifully decorated on eye-catching green dishes. Suggested dishes: Thai hotpot, fried catfish salad, tom yum … Café Central An Dong is a high-class buffet restaurant located in Cholon area serving food flavors from many countries around the world. I have the opportunity to enjoy a Thai-style meal in the Songkran celebration program here. My first impression lies in the diverse menu with delicious mixed salads, Thai grilled chicken skewers, curry … featuring the bustling night markets of Bangkok capital. The restaurant located on the 4th floor has a large open space, suitable for organizing large group gatherings or large-scale parties. The buffet price ranges from 650,000 to 900,000 VND, quite high, but suitable if you want to taste the diverse flavors prepared by Thai chefs. Suggested dishes: Ribs, deep fried catfish, mango sticky rice, green curry … I kept the address of Go Thai Noodles in case I wanted to wander to enjoy the cuisine of Thao Dien – a place famous for a series of new, modern restaurants. Heohaman account is impressed with a small, cozy space, decorated with environmentally friendly recyclables and always has a pleasant fragrance. Many diners believe that grilled pork sticky rice with the price of 65,000 VND is a must-try dish at the restaurant. Sticky sticky rice, tender meat, richly marinated in perfect combination with the sauce. However, the minus point of the dining address lies in the long time to eat, the number of staff is small, so it is a bit inconvenient during peak hours. Suggested dishes: Grilled pork sticky rice, chicken noodle, squid mango salad … As a Thai culinary fan, I soon “fell in love” with the food at Somtum Der the first time I came to visit. This is one of the rare addresses in Ho Chi Minh City dedicated to Isan cuisine – a land located on the Mekong River, adjacent to Laos and Cambodia. Many famous Thai dishes such as papaya salad, sticky rice, spicy and sour soup, grilled meat originated from Isan. The restaurant is located on the 2, 3 and 4 floors of a building on Pasteur Street. The interior space is colorful, decorated with colorful fabrics, characteristic of rural Thailand. My favorite dish is blood cockle salad, peach egg, sour soup with young ribs. Pad Thai and mango sticky rice are not too different, but also worth a try. If arriving on weekends or public holidays, you should book a table in advance to have a good seat. Food Suggestions: Peach egg, grilled coconut meat served with sticky rice, pad Thai …

Buzza Pizza Buzza Pizza has a large space, a diverse menu suitable for family meals and large groups of friends. Pizza is baked with wood so the base is thin and flavored. The restaurant serves more than 15 types of traditional and special pizzas. Pizza 5 cheese with honey is recommended by many diners to enjoy. Address : Nguyen Trung Truc, District 1 Business hours : 10h30-22h Price : 99,000-259,000 VND Photo: Meonguyen2712, tebefood. Reviews of customers : Thi Nguyen: “Pizza chicken BBQ thin base, many topping such as chicken, potatoes, bell peppers … The cheese layer is thick, but eating is not bored. Pizza baked with wood so it is quite fragrant”. Thao Le: “The space is quite dark, so the food is not beautiful. The thin pizzas are suitable for my taste”. Hy Bi: “The space is noisy due to a large number of customers. Enthusiastic staff. Pasta bolonese is delicious, tastes good. Pizza is quite big, thin base”. Pizza 4P’s The restaurant is a place that is often sought by pizza lovers. Here, pizza is made in Italian style, baked in a wood oven, puffed in just 90 seconds. When you eat, you will see the cake has scorched streaks on the edge. The crust is thin, soft but spongy. The smell of powder and wood smoke remains when you enjoy it. Pizza 4 cheeses is the one you should try when you come here. In addition to pizza, the restaurant is also the address that many people come to to enjoy crab tomato cream, spaghetti with ricotta cheese … If you arrive at night, you should book a table in advance. Address : Le Thanh Ton, District 1; Thu Khoa Huan, District 1; Nguyen Van Linh, District 7 Business hours : 10-22h Price : 120,000-300,000 VND Photo: Vytran_94, minhrontee. Reviews of customers : Hduc.239_: “I chose pizza, half salmon, half bacon. The salmon is fragrant, tastes good. The bacon is a bit strong, and it’s quite salty. You can tell the staff to adjust it.” . Ai Van Tr: “Pizza of the restaurant has its own taste. The space is large. Weekends are often crowded, so the service is long”. Quynh Song: “I tried the broken rice pizza quite interesting but not so good that I would choose again. Eggplant pizza is easier to eat, I am quite satisfied”. Pendolasco As one of the oldest restaurants serving Italian food in Ho Chi Minh City, the restaurant has indoor and outdoor spaces arranged with many trees. Coming here in the evening, you will have a romantic meal by candles in an ancient space. The shop is quite quiet, suitable for dating parties. Address : Tong Huu Dinh, District 2 Business hours : 11-21h Price : 250,000-400,000 VND Photo: Beautiful_vn_life. Reviews of customers : Vy Thanh: “The restaurant is wide, quiet, with lots of green trees, so it is cool. Mixed grilled meat with dry pork, eating a little bit tired. Vietnamese people should go in groups of 4 would be suitable”. Berry Q: “I ordered pizza, salad and dessert tiramisu. Cheese served with pizza is not boring. Friendly and professional service style”. Vie Omachi: “Italian food, delicious. Pizza is baked in a fire oven, so it tastes right, the crust is delicious”. Emoji Pizza Hidden in a small alley on Hoang Du Khuong Street, the shop has a luxurious space, suitable for dating. You can choose to sit in the cold room or in the garden. The oven area is just outside so that diners can observe the entire cooking process. Address : Hoang Du Khuong, District 10 Business hours : 10-22h Price : 120,000-295,000 VND Photo: Lanwiththi. Reviews of customers : Johnnytonton: “The pizza bar at the bar where you can watch the processing live. Crispy crust, soft filling, cheese sauce are more available.” Luan: “Spacious space, gentle decor, romantic. Pizza is long but delicious. The crust is scorched, characteristic aroma”. Tram Phuong Nguyen: “The space is polite. I usually eat pizza with half durian and half seafood. I go with 2 people, it costs more than 300,000 VND”.

Grilled pork hybrid dish with bamboo tube. According to Ms. Lien, this dish is not processed too fussy but requires meticulousness, it is important that the ingredients are fresh, including the outer bamboo tube. “Meat must be delicious, fresh, with fat and lean skin, balanced and fresh. And the bamboo tube must also be very fresh, when customers order, we cut the bamboo in the morning, then the bamboo will be sweet and fragrant. And when the meat is grilled, it is delicious. After marinating and letting for about 15 minutes to soak the spices, the pork is put into a bamboo tube, the end of the tube is covered with banana leaves and grilled over embers or in the high pressure oven for about 1 hour. Pork is seasoned and left for about 15 minutes. For grilling on a charcoal stove, grill is very important. To avoid burning, the griller needs to observe to turn the tube over, so that the meat is cooked evenly. When the bamboo tube outside is scorched yellow, the aroma of meat spreads can be enjoyed. Pork grilled on bamboo tube will look like steamed pork because it is grilled through a layer of bamboo, so the meat is fragrant while keeping the softness, the skin is crispy, the fat is fat but less greasy. The cooked meat does not smell smoke, coal ash, is not too dry due to dehydration. This dish is served with salt green chili and herbs. The pungent taste of the chili and the aroma of the meat create an attractive dish for visitors. Ms. Nguyen Thi Hoai Bao, from Quang Phu town, Cu Mgar district, Dak Lak province, when enjoying this dish, feels, “The dish has a unique characteristic of the Central Highlands, the taste is very delicious and rich. Ede people are infused with spices, so it feels difficult to describe when eating, including lemongrass, galangal, pepper, and the taste of some leaves that only people have. New people in the Central Highlands have “. After seasoning, the pork is put into a fresh bamboo tube. According to Ms. Nguyen Thi Ngoc Anh, Chairman of the Board of Directors of Ko Tam Ecotourism and Community Culture Company, the steamed hybrid pork dish, grilled bamboo tube is processed according to the traditional cuisine of the Ede people in Dak Lak. and blended, marinated with natural ingredients available, so that brings its own unique flavor here. In particular, hybrid pork is an ingredient that makes the dish unique, because hybrid pigs are bred from grass pigs (piglets) with wild boars. Along with the cooking process is a story about culture and environmental protection. That is why, recently, the steamed hybrid pork dish, grilled bamboo tube in Ko Tam tourist area was selected by the Vietnam Record organization to be in the Top 100 special dishes of Vietnam in 2020-2021. The end of the tube is covered with banana leaves. Ms. Nguyen Thi Ngoc Anh shared, “The province also introduced Dak Lak’s delicacies and the Institute of Records allowed people to check and evaluate many times, then announced and decided on the steamed pork hybrid dish, Grilled with bamboo tube, I am extremely happy because we have a story and we came up with a story when we do travel to create a regional specialty dish and preserve the varieties that heaven was born with. in my country “. The Ede people often used the way of baking on charcoal stove, repeatedly turning the meat in the tube well and not being burned. Thus, along with grilled chicken rice dish was in the Top 100 specialties of Vietnam (period 2011 – 2016), up to now, Dak Lak province has 2 dishes in the Top 100 of Vietnam. Along with that, in recent years, the dishes are made from the available ingredients of the local ethnic people such as bitter tomato soup, dried fish tomato salad, dishes from rattan buds, cloves leaves, … shows more and more in the menu of restaurants, eateries and is favored by customers. From the traditional ingredients and cooking methods, many chefs have suitable variations to suit the tastes of diners, creating a rich variety of dishes while still retaining the unique features in the cuisine of the local ethnic community./.