In Can Tho, Ms. Tran Van My Tram (46 years old) said she bought a lot of potatoes to help farmers in Vinh Long. “I bought a few times now, just bought another 5kg today. All week, my family eats potatoes, mainly for breakfast, just hoping to be able to partly help people” – she laughed. Ms. Tram creates many unique dishes such as meatballs with potato sauce, potato donuts filled with cheese, mochi cakes with potatoes, purple sweet potato noodle soup, Doraemon donuts filled with potatoes, … Donuts are created by Ms. Tram from purple sweet potatoes. Photo: NVCC Cake soup with noodles made from purple sweet potatoes. Photo: NVCC Mochi cake filled with purple sweet potato. Photo: NVCC Purple sweet potato soup with minced meat. Photo: NVCC Ms. Tram confided: “The dishes made from potatoes are very diverse, easy to make, but also very delicious. I hope more people know to buy potatoes to help farmers, but see that they work too hard. It’s hard to grow but still not enough. For export, they cannot be sold. Those who have no one to carry them to retail must dump the fruits of their labor.” And in Ho Chi Minh City, Nguyen Thi Kieu Diem (27 years old, district 7) also makes small cakes from glutinous rice flour and purple sweet potatoes. The purple color of the potato helps the familiar cake to become beautiful and attractive. Diem also uses this ingredient to make purple sweet potato rolls. “Purple sweet potato is both good for health and beautifies the food. This roll cake is very simple and quick to make, delicious and easy to eat. Mothers can make babies eat weaning too. I just making cakes, while filming and editing the instructional clip for making cakes so that many people who want to do it can follow, and join hands to rescue purple sweet potatoes to help people in the West,” said Kieu Diem. Two cakes are made by Kieu Diem from purple sweet potatoes. Photo: NVCC The epidemic lasted for a long time, worried that her children would be bored during the summer vacation, so Nguyen Thi Hong Quynh (32 years old, Thu Duc City) and her two daughters made cakes from sweet potatoes. She and her children boiled potatoes, used them to make tea and made fried purple sweet potatoes. These are the children’s favorite dishes, and easy to make, so Quynh let her children cook freely. The happy moment of two children of Hong Quynh’s family when they together knead purple potato flour for their mother to cook tea. Photo: NVCC She recounted: “The baby grew up after learning that farmers were having difficulties because they could not sell potatoes, told me to support buying a lot of potatoes to help them. Cooking is also her hobby. Many of my friends still have a hobby. making yoghurt, pork skin cake from potatoes, very creative”. Ms. Nguyen Thi Hong Tuyen (36 years old, Thu Duc City) also bought a lot of “relief” purple sweet potatoes. She learns how to cook online and changes to suit her and her husband’s taste. The dishes she made by steaming potatoes with vegetables, coconut milk and tea. Hong Tuyen’s purple sweet potato soup. Photo: NVCC Steamed purple sweet potato with coconut milk. Photo: NVCC Some unique dishes with purple sweet potato ingredients “rescued” from Henry Nguyen’s family (Phu Nhuan) and friends: Sweet potato vermicelli Pork skin cake from sweet potato Purple and yellow sweet potato Sweet potato cake

Traditional cakes The tradition of using leaves to wrap food of the Vietnamese people is shown most strongly and clearly in traditional cakes. Banana leaves are the most popular, but sometimes they can be replaced with coconut leaves, dong leaves… but the trend of using natural leaves for wrapping cakes remains unchanged. No matter how deep the history of Vietnamese cakes, the leaves have accompanied them for such a long time. The oldest can mention banh chung. Right from the first appearance in the legend, it was also introduced as a cake wrapped in dong leaves. According to the development of Vietnamese cuisine, in turn, other leaf wrap cakes gradually appeared, not limited to a certain region but almost any cake, specialties of any region will be wrapped in leaves. . From far away, from gai cake, honey cake of the North to Hue cakes such as Nam cake, filter cake. In the Southern region, we have banh ú and little cakes that are also associated with the leaves picked in the garden. Spring rolls, spring rolls, spring rolls All dishes made from meat and to be eaten for a long time, gradually eaten like spring rolls or fermented meats like spring rolls are wrapped with banana leaves. This is an old way of doing things, because banana leaves have the ability to keep fresh very well and can help preserve food in conditions where there is no refrigerator. The spring rolls and spring rolls that we often prepare during Tet holidays are wrapped in leaves. On the other hand, some spring rolls, small rolls such as spring rolls, sweet rolls… are also meticulously wrapped with banana leaves into pretty small packages. It can be seen that, even if it is a large size of spring rolls or tiny pieces of spring rolls, grandparents do not change their ways because of a word “convenient”. They still take the time to carefully wrap and tie each spring roll, one by one. Sticky rice and rice dishes No matter what kind of rice is sticky rice, what color, served with beans or coconut or savory dishes, sticky rice with banana leaves is almost never changed. Currently, there are many places that use styrofoam boxes to store, but the image of sticky rice wrapped in banana leaves – lotus leaves is so familiar that we all prefer such traditional sticky rice shops. Snacks, snacks Not only in traditional cakes, spring rolls or sticky rice dishes. Grandparents also used leaves in “seafood” dishes, such as pandan tube cake, baked sticky rice, banh xeo, and molded cake… In addition, do we have a “theorem”? The official is: any dish eaten with mam, rattan basket, that dish must be lined with banana leaves such as bean vermicelli, cakes… Along with the long history of cake culture in Vietnam, the leaves have contributed significantly to creating a delicious and close taste. It has wrapped and protected the cake to keep the perfect color, smell and taste that very few people notice.

The new style tea shops are an indispensable place on the map of Saigon culinary discovery of young people. Here are 4 places to drink tea and eat cakes to keep you energized at the beginning of the week. Dolly’s Food & Tea Here, diners will enjoy English tea and cakes in a romantic space. The shop has a corner of its own clay crafts to help guests relax. The menu includes low-sugar cakes combined with herbal tea every spring, summer, autumn, and winter. This summer, you can cool off with the store’s passion fruit tea. In addition, the restaurant also has salty and vegetarian dishes to serve diners. Evaluate: Luu Anh Khoa: “Set for 3 people only 199,000 VND. In the middle of the space filled with pink, drink a cup of warm tea, some mild sour fruit flavor is nothing”. Onghoangtrasua: “The cupcake is a bit dry, but less sweet, easy to eat. The cake bought is packaged quite nicely”. Samlacareview: “The tea taste is gentle and delicate. Those who love sweetness can add honey and fresh milk”. Truong Tran Nhu Y: “The minus point is many slightly old decorations such as pillows, tables and chairs … The shop has a doll cabinet that looks a bit scared”. 21’s SECRET The newly launched rooftop bakery tea shop attracts young people to check-in, live virtual by the floating bunk bed here. The bed is placed in a safe location, allowing diners to see the city in the sunset. The shop’s modest space is suitable for small groups of people and couples. The shop has a tarot viewing service every 2, 4, and 6 nights. Saturday night there is an acoustic music night. Tea combo and 9 kinds of cake buffet with interesting names such as Ban Mai Xuan, Thanh Xuan, Sunset, Sun … In addition to tea, cake, guests can order juice, coffee, and soda here. Evaluate: Huyen Ha: “I come here at sunny time to trade sparkling pictures. The water is beautiful, the taste is good, but not too excellent. The view is cool, there is a white bed suitable for virtual living photography”. Canquetsaigon: “Feeling new when lying on a pristine white bed, overlooking the city, capturing the sunset on the rooftop bar”. Miyama – Modern Tokyo Restaurant Cafe Located on the 3rd floor of the Takashimaya shopping mall, the restaurant is a Japanese-style restaurant. The green trees here create a peaceful and cool space. Coffee shop, tea ceremony from 9:30 to 18:00. Dinner is served from 6pm to 10pm. Tiramisu, crepe, chiffon, biscuits, mochi are some of the popular desserts here. The menu includes Western and Japanese teas. In addition to coffee, tea, cakes, the bar also has a set of high-end dinner dishes such as seafood, pate, lamb chops … Evaluate: Michelle Doan: “Creative decoration, relaxing and quiet space. Beautiful dessert, elegant taste, not too bold”. Dorêmông Nguyễn: “We go from 15-16h, quite crowded inside, the outside is a bit weak. The price is high but it is worth a try. The service style is gentle, thoughtful and professional”. Quynh Le: “The cake is healthy, less sweet, so it is difficult to eat”. TWG Tea Vietnam The restaurant is located in the heart of District 1, spacious and classic space with velvet chairs, white tablecloths … In addition to the elegant and luxurious space, the restaurant also impresses diners with hundreds of menus. different tea. However, the cakes here are not too rich. The average price ranges from 150,000 VND / set of cakes and each tea pot is priced from 125,000 to 330,000 VND. Regulations for each person who comes to the shop to order a pot of tea. Evaluate: Foodee_8c34c640: “The view is normal, the tea quality is not too outstanding, the price is expensive”. Knockmeanfood Kim Kim: “Courteous service but a little neglect, the view is very beautiful, the space is a bit hot”. Van Anhh: “There are some other cakes, but the quality is not as excellent here besides macaron. Service is quite polite and professional. Tea rises quickly, waits for a long time”. The famous roasted duck and char siu restaurant in Ho Chi Minh City Thanks to its unique taste, hospitality and affordable prices, this roast duck shop located in District 5 is one of the first choices of many people in HCMC.

Ms. Thu Van said that the floating cake soup filled with shrimp and meat is synthesized with different dishes: Glutinous rice cake with stewed broth (like Ozoni thick cake soup, Japan); Floating cakes that are filled with salty (Chinese); Glutinous glutinous rice cake filled with boiled shrimp and meat (A little cake filled with shrimp and meat, Vietnam).

Invite you to refer to how to cook the unique floating cake soup with shrimp and meat!

Resources

Glutinous flour: 135g; Non-glutinous flour (rice flour): 15g (Can buy commercially mixed flour: 200gr glutinous flour; 80-100g of rice flour).

Warm water (50 ~ 70 ℃): 120 ~ 140ml.

Ground pork: 50g.

Crayfish: 4.

Dried shiitake mushrooms: 5 pcs.

Pruning carrots: 4 ~ 5 slices (optional).

Cilantro, scallions.

Seasoning seeds, salt, and pepper.

Broth (stew from ribs).

How to knead the dough

Put the flour in the bowl, add 120ml of warm water and mix well. Then stuffing for a while to make the dough thick. Add the water slowly until the dough is moist enough. Let the dough rest for 30 minutes.

Mix glutinous rice flour and rice flour (non-glutinous flour) according to the ratio of 9: 1, the cake will still be supple and tough. If you like completely soft cakes, skip the rice flour.

Glutinous dough should be kneaded with warm water. Water temperature from 50-70 degrees is most suitable. If the water is too hot, the dough will stick to the hands when it is stuffed. It can make the dough cooked, making it difficult to shape the cake.

When you knead the glutinous rice dough with cold water, the dough will clump up and the dough will not dissolve. To avoid burns, use a spoon / chopstick to mix powder when adding warm water. Then proceed to knead the dough by hand.

Prepare other ingredients

Shiitake mushrooms soaked in water to soften. Wash and chopped.

Minced or ground pork.

Shrimp peeled, threaded, chopped.

Mix shrimp, meat and mushrooms well with a little salt and pepper.

How to squeeze the floating cake filled with shrimp and meat

Rub a little bit of the coat powder to help keep your hands from sticking, and break each powder about the size of a quail egg. Thinly spread the dough, put the shrimp and meat in the middle, and wrap it tightly.

Lightly round the cake (cook the cake and still bloom again, so do not spread the crust too thin and let more people, the cake is easy to crack ?.

How to cook cake soup with shrimp and meat

Boil broth, drop a few slices of carrots, blanch until well, take out. Add a little seasoning, salt (should be slightly pale).

Drop the finished molded cake into the pot.

Bring the soup to a boil over medium heat. When you see the floating cake, you “go up and down” and float to the surface of the broth, then taste it again.

Add scallions, cilantro. Turn off the heat.

Ladle the cake soup into small bowls, arrange a few slices of carrot flowers to make them beautiful.

Note that the floating cake soup must be eaten when it is hot to taste. The crust is soft, the broth and the filling of the prawns are juicy and rich.

Wishing the Chefs success!