The meal was cooked and presented by Vu Van Vo. (Source: Vietnamnet) Presented extremely beautifully, Vo’s plump, multi-dish dishes made the online community admire. Van Vo said that he was born in Bac Ninh, went to Africa to live and work since he was 17 years old. Currently, he works at a photocopy and photography shop in a rural area of ​​Angola. Having lived in Africa for 10 years, Vo still finds it difficult to eat local food. “There are few dishes that I feel good about, one of them is grilled goat – a specialty of Angola. That’s why I often cook Vietnamese food for my family.” The 27-year-old said that he works from Monday to Saturday, so he often “draws” on weekends. As a person who loves to cook, Vo has taught himself how to prepare and present food online, plus his own creativity, he has never taken any cooking courses. Vo shared: “To cook Vietnamese food here, I often have to go to the city 40-50 km away from home to buy ingredients. But not everything can be bought, so when I cook, I have to fix it myself.” The cost for these 6-person rice trays, if calculated in Vietnamese money, is quite expensive – usually ranging from 4 to 10 million VND. For example, a meal with grouper costs 10 million VND, because a 6 kg fish alone costs 6 million VND. As for the more simple meals, eating every day is about 400 – 500 thousand VND / meal. “People who come to the house to eat rice often praise the beautiful tray of rice and do not want to eat it. I feel very happy and motivated to cook more delicious meals,” Vo said. Vo also confided that he has been to Africa since 2011 but he has only visited his hometown once in 2015. Therefore, he is very homesick and the dishes have a taste of his homeland. Let’s take a look at Vo’s beautifully presented pure Vietnamese rice trays: (according to Vietnamnet)

Rice tray presented by Vu Van Vo. Presented extremely beautifully, Vo’s plump, multi-dish dishes made the online community admire. Van Vo said that he was born in Bac Ninh, went to Africa to live and work since he was 17 years old. Currently, he works at a photocopy and photography shop in a rural area of ​​the country of Angola (Africa). Having lived in Africa for 10 years, Vo still finds it difficult to eat local food. “There are few dishes that I feel good about, one of them is grilled goat – a specialty of Angola. That’s why I often cook Vietnamese food for my family.” The 27-year-old said that he works from Monday to Saturday, so he often “draws” on weekends. As a person who loves to cook, Vo’s cooking and presentation methods are self-taught online, plus his own creativity, he has never taken any cooking courses. “To cook Vietnamese food here, I often have to go to the city 40-50km from home to buy ingredients. But not everything is available to buy, so when I cook, I have to fix it myself “- Vo shared. The cost for these 6-person rice trays, if calculated in Vietnamese money, is quite expensive – usually ranging from 4-10 million VND. For example, a meal with grouper costs VND 10 million, because a 6 kg fish alone costs VND 6 million. “As for the more simple meals, I cook 400-500,000 VND/meal every day,” Vo said. “People who come to the house to eat rice often praise the beautiful tray of rice and do not want to eat it. I feel very happy and motivated to cook more delicious meals.” Vo also confided that he has been to Africa since 2011 but he has only visited his hometown once in 2015. Therefore, he is very homesick and the dishes have a taste of his homeland. Vo’s rice trays cost from 4 to 10 million VND / meal for 6 people to eat.

Red-eyed carp are raised by many households in streams, with high economic efficiency. A villager in the commune said that he had an affinity with this fish farming. Once he visited a friend in Sa Pa district, Lao Cai province, he saw that people here raise fish in a stream a lot, with little maintenance costs, and easy to sell. When he returned, from the water in the stream near his house, which flowed all year round, he started to raise fish. He chose the rocky slot and dug 4 fishponds with a total area of ​​up to 5,000 m2. In the midst of a pond, he worked more to bring water from the stream. The fingerlings were bought by him from hatcheries, including simple tilapia, carp, grass carp, etc., so the quality of seeds is always guaranteed. In Sin Thau commune, people raise fish entirely on elephant grass, banana leaves, maize and pureed cassava, without using pellets or industrial bran. Therefore, the quality of commercial fish here always ensures the clean element, firm meat, which is favored by many people inside and outside the region. Some households earn more than 200 million VND a year from fish farming taking advantage of the stream flow. But in Khanh Hoa province, where for many generations of Raglai people, T’rin people only know how to catch stream fish, hunt porcupines, and now there are suddenly fish farms with “nationality” all over Europe and Australia . It is a life-changing story in Son Thai commune, Khanh Phu, Khanh Vinh mountainous district. Going to Da Tay mountain area, beside Se Ooc stream (Son Thai commune), visiting Khanh Vinh cold water fish farm, everyone was excited. Between the four mountains and forests, dozens of large and small aquariums with 6,000m2 of water surface to raise sturgeon, snow grouper look very superficial. According to the farm’s technical manager, the cod grouper is a luxury fish, specializing in cold water living in Australia, but brought here still to live well. This farm also breeds sturgeon. The fish here grew faster than the fish raised in Da Lat. Sturgeon in Da Lat raised from 15 to 18 months to be sold, but here only 12 months, the fish had enough weight to bring to the market. Also in Khanh Phu commune, beside the winding Yang Gang, the fish farm of more than 1 ha is leaning against Treo hill (New hamlet), the scene is also very interesting. The fish farm seems to fall into a valley, far from residential areas, but close to the stream, with an area of ​​10,000m2 of water surface. Starting in 2018, the fish are in good season, grow well and give high income. Currently, each kg of fish sold at the source is more than 200,000 VND, about 10 tons of fish per month for sale. Farmers said that in order to get results today, people have gone through many difficulties. At the time of stocking, everything was favorable, the fish grew quickly. But in the first season, when it was ready to sell (each one from 1.6 kg – 1.7 kg), it suddenly died in mass. The fish farmer was shocked. But if they stop, all enthusiasm is considered to be dissolved into smoke. In the end, we gathered and reworked and then learned from experience, so the following cases all gave good results. Raising fish in streams is the most difficult, unfortunately, when it comes to sudden floods. At that time, it was very difficult to protect the fish from overflowing. Therefore, during the rainy season, fish farmers have to take turns “on duty”, if the rain is heavy and the water rises, they must immediately notify everyone to take care of them. The streams are still the same for thousands of generations, but if you have determination, have capital, learn experience and techniques, fish farming here will bring a great source of income.

The contest attracts many people to watch. 7 teams participating in the competition include: Imperial Hotel, Quan Tre Restaurant, Ocean House Restaurant, Nori Food Restaurant Chain, Grand Palace Hotel, Binh Quyen Restaurant and Petro House Hotel. Each team makes a main dish for the 5-person serving in 90 minutes. Grand-Palace Hotel chef cooks 3-course Lobster. The Grand-Palace Hotel’s 3-course Lobster dish is displayed at the contest. The chef of Quan Tre Restaurant presents the food at the contest. The Imperial Hotel’s chef decorated the food at the contest. After completion, the teams gave presentations about the name, topic, ingredients to be processed, the processing process, and the meaning of the dish. The judges scored based on the criteria such as presentation form, materials selection, processing method, hygiene, message transmission … The chef of Petro House Hotel introduces the Malaysian-Char Kway Teow Spicy Noodle. The Imperial Hotel’s chef introduced the pan-fried Scallop dish at the competition. The jury scores the dishes. As a result, the Organizing Committee awarded the First Prize to Imperial Hotel with Pan-Fried Scallop, 2 Second prizes were awarded to Grand-Palace hotel with 3-course Lobster and Nori Food restaurant chain with Nori red grouper. ; Third winners are Petro House Hotel with spicy Malaysian-style rice noodle – Char Kway Teow) and Binh Qoi Restaurant with bui leaf snail). The Food Processing Contest creates a useful playground for chefs inside and outside the province to exchange, contest skills, exchange experiences in food processing, promote culinary quintessence typical of businesses and localities. . On April 27, “Vung Tau Beach Town Week 2021 – Vung Tau Taste Week 2021” continued to take place with activities such as writing and giving calligraphy, performing street magic, food. News, photo: SIGN UP

Reaching off the epidemic season

Tens of thousands of ships along the coast of Vietnam are still stretching day and night to exploit seafood in traditional fishing grounds. The fishermen who go out to sea to stick to the sea not only make a living but also make living milestones, affirming the sovereignty over the sacred islands of the country.

At 5:00 a.m. on the first day of March, 2021, from Nam Du fishing port (An Son island commune, Kien Hai district, Kien Giang province), captain Le Quang Anh’s ship (Hai Anh) pulled anchors out to sea, heading straight to the fisherman. Ca Mau school – Kien Giang. This is considered one of the largest fishing grounds in our country because this area has currents carrying many plankton, along with a rich and abundant source of seafood. At the same time, this area also has a shallow continental shelf, many estuaries and tidal flats that are favorable for fishing.

The achievement of the sea after the tough nets.

On this trip, Mr. Hai Anh’s boat used ruffled nets. This form of fishing makes little disturbance to the benthic biota. Catched products are aquatic species with high economic value such as mackerel, tuna, herring … After 3 hours of breaking and reaching the sea, the boat has reached the traditional fishing ground and began to float the nets. Waiting time to pull the first batch of fish takes 4-6 hours. Captain Hai Anh and the crew on the boat took advantage of the nets to take a nap at night.

Seafaring in the South season is relatively mild, the wind is gentle, but thunderstorms are always sudden. Therefore, even though it is a “gentle” sea, the danger is unpredictable.

For nearly 2 years, the COVID-19 epidemic has been raging, affecting seriously consumption volume and price. Hai Anh ship’s seafood specializes in supplying 3 large restaurants in Phu Quoc. Influence of the disease, few tourists, and the restaurant was in a bad state, it forced prices down very low. There was a return sea trip, the price hit the bottom but the restaurant still could not consume it, the rest Hai Anh had to bring the termites to the fish sauce company at the “afternoon market” price.

The master “hears the fish”

Nguyen Xuan Thang (Tu Thang, 45 years old) has been a fisherman since the time his hair was still cropped, over 30 years up to now. Mr. Thang is a good “listening fish” hand that any ship wants to pull him away. After a sea trip of more than 20 days from Hai Anh ship, Mr. Tu Thang just returned home to throw the children fresh fish from the sea, took a few more clothes, then rushed to the dock to board the captain’s boat to scratch. Year of Singing. This time the rafting ship is expected to stay at sea for 30 days to return to shore, with crew of 8 people on board. The number of rake net is too small, the ship should have 3 more excellent fishermen, but they are stuck at Truong Sa fishing ground in Khanh Hoa sea.

Sewing nets, arranging nets to prepare for a night of fish hunting.

Scratching rake (also known as drag net) is a key fishing method of the fishery. The output of aquatic products caught by the drag net is estimated at over 50% of the total production. The fishing trawl fishery lives in the bottom layer, the seabed is relatively flat, the depth is usually 20-100m. The most important step of pounding depends on your ability to guess the flow of the fish. This is based entirely on a “listening to fish” player like Tu Thang.

The first quality of a person who “listens to fish” is to swim well and dive like a fish. With these two abilities, Tu Thang has been a “valedictorian” since the age of 20. On this voyage, Tu Thang’s boat prioritizes grouper and squid fishing. Grouper is known as a rare and high-priced seafood species. To hunt grouper flow, Tu Thang first had to dive into the sea, to find coral reefs and caves to explore. The grouper is an aggressive and very clever species, so it is difficult for humans to approach even from a distance.

Instead of looking directly at the flow of fish, Tu Thang will check the food carcasses of the fish left on the seabed and the smoothness of the rock cavities. Wherever the reef is cloudy, there is a lot of flora and small animals, there are grouper. Then, the diver pressed his ears to the rock niches to hear the water flowing around him. If the water is gurgling, then there must be grouper flocks around.

These signs, only experienced fish listeners like Tu Thang can feel. After correctly determining the flow of fish, the rake net will surround and sweep. The grouper, no matter how cunning and cunning, are still caught by “fangs” of pounding.

Mr. Tu prepares for the diving phase to find fish.

After each batch of grouper, the rake net is greatly torn by the sharp teeth and puncture of the fish’s fins. The mesh stitching takes a lot of time, requires meticulousness and patience. When night fell, all the sailors on board began to scratch the bottom floor squid. Like that, they worked until dawn the next day.

Every half a month, cargo ships will go to the fishing grounds to buy seafood. Trading on the sea is not like any other market, because both sellers and traders are fishermen for a long time, they understand the sea too well. They did not pay the price, what the price was, the seller just smiled and happily transferred the fish to the ship. The fish shipments are full, the ship is ready to donate to the collectors a few kilograms each, on the contrary, every time a failure, the boat buys happily “tip” more money tea.

After each transaction, the crew on the ship is immediately divided the remuneration. Their work is calculated according to the output in the form of “let’s eat together, lose together”. They can send money to buy to bring home or keep with them, have the opportunity to visit the island to refuel or shelter from storms will use the money to spend ashore.

The sea still sings the song on the waves

In recent years, the Kien Giang – Ca Mau fishing ground has been “poor” gradually. The fishing boats are more and more, so there is competition for channels and fishing grounds. The income of the sailors decreased gradually, so they went to search for a new land. Part of life is about life, but much of it wants to freely waving around in the vast sea and sky of the country.

Truong Sa, ever since has become a call of love tightly squeezed into the heart of every fisherman. Mr. Tu Thang said that at the beginning of 2021, he also had a trip to Truong Sa with his colleagues in the fishing village of Bich Dam (Khanh Hoa).

The trip in the fish-up season (the fish species migrating in the Southern waters began moving to the North), although hard and high-risk, made Mr. Tu Thang more excited. Because, the ship’s captain is the benefactor who saved his life 11 years ago in Truong Sa, when his ship crashed at sea. Remembering that night, Mr. Thang still choked. In those days, the boats went to the net, the fishing tools were rudimentary, but not modernly improved as now. The sea in June is relatively peaceful, on the mainland it is in the hot summer season, so no one thinks the night sea is windswept, such a terrible tornado.

The small ship is still standing in front of the ocean winds.

The ship was swept directly by a tornado, in a split second the deck burst into many pieces, the river-lamp fell into the sea, the side of the ship burst out, water flooded into the compartment. Only about 5 minutes, the ship rolled and turned upside down. Six sailors hugged plastic cans, tires plunged into the dark one-color sea. The cry for help faded away, weakened, then only the very light breathing of the exhausted people remained. Luckily Tu Thang was able to hold the tire, then he was too tired to fit into a small circle, trying to hold his arms and legs. The other brothers, holding onto plastic cans that could not stand the wind, let go of their hands, then sank into the seabed.

After eight famous floating uncertainties in the middle of the sea, at the dawn of the next day, Mr. Thang was now exhausted, and suddenly felt a strong hand grasp his body. When he woke up, he found himself lying in a warm blanket on a dry cabin, and turning his head sideways to find a familiar colleague on board the old train. Mr. Thang hugged you and cried.

So only 2 people were saved during that fateful trip. Returning to the shore, Tu Thang was taken care of by the family of captain Le Tan Cuong until the day he was well.

Tu Thang wanted to accept Captain Cuong as his brother, but Mr. Cuong just laughed, saying that Vietnamese fishermen from all ages are brothers and sisters. Mr. Cuong told Tu Thang not to be too fussy about the past, but to stick to the sea, love the sea and ready to help anyone in distress at sea. Because of that teaching, the love of the sea in Tu Thang’s heart is always deep, and in hardship remains intact.

Because of the deep love, but only Captain Cuong called out an hour, Mr. Thang was ready to go, leaving without a moment of hesitation. A year, Mr. Thang goes to Truong Sa beach at least 1 trip, each year at most 5 trips. The rest of the time, he returned to his hometown in Kien Giang, following a friend’s ship here and there, wandering in the sea.

The seafarers live by the pride and dignity of the man. Human love at sea is no longer a matter of debate. Because of that, many fishermen with heavy debt cannot leave the sea. Captain Nam Hat, despite turning 60 years old with nearly 50 years of fighting the ocean, is still firmly on the steering wheel before many seasons of rough seas. All his life, Mr. Nam Hat traveled throughout the seas from Hoang Sa, Truong Sa to the Southwest. Many times life was fragile in front of the ship, due to natural disasters and human ears, but he never wavered. To him, if he had to die on the sacred sea and sky of the Fatherland, he still stubbornly accepted it.