Recently, the beaches in Turkey appeared a patch of mucus (sea snot), which is increasingly spreading over the water. The widespread mucus layer on the Turkish coast causes serious damage to the country’s marine life and fishermen. (Source: Reuters) Sea snot is a green mud that is formed naturally when algae are over-nutriented due to hot weather and polluted water environment. The phenomenon was first detected in Turkey in 2007 and then in the Aegean Sea near Greece. The latest outbreak in the Sea of ​​Marmara near Istanbul is believed to be the largest in history. (Source: Reuters) Experts believe that the large amount of mucus that has appeared recently is due to a combination of environmental pollution and global warming, which accelerates the growth of algae that cause the slime. Meanwhile, President Erdogan said that the problem of untreated sewage being discharged directly into the sea was the cause of this outbreak of marine mucus. (Source: Reuters) When algae grow out of control in the spring, as we’ve seen this year, they block sunlight and cause declines, says biology professor at Istanbul University Muharrem Balci. oxygen for fish and marine life. (Source: Reuters) This mucous membrane covers the sea surface like a canvas. After a while, they sink, covering the seabed ecosystem and harming many species of creatures. When this process is over, they will appear to smell like a spoiled egg. This phenomenon can cause poisoning to sea clams and creatures such as crabs. (Source: Reuters) Professor Bayram Ozturk of the Turkish Marine Research Agency said that due to the overgrowth of the mucus layer, several species are endangered, including oysters, mussels and starfish. “This is a real disaster,” he said. (Source: Reuters) According to environmental engineer Cevahir Efe Akcelik, mucus could cover the sea during the summer if authorities do not take urgent measures. Studies show that mucus stays not only on the surface but also at depths between 25-30 meters. (Source: Reuters) Divers report that large numbers of fish and other species in the affected area are being wiped out by suffocation. This phenomenon has a significant impact on the lives of fishermen. Boats passing through the Sea of ​​Marmara had to navigate through the gray mud, while some fishermen were unable to fish because the mud clogs their engines and nets. (Source: Reuters) Mehmet Soyolcu (43 years old), a fourth generation fisherman in the Sea of ​​Marmara, said that in the past, it took two hours to pull a fishing net at sea, but now it takes ten hours, not counting the cost of fuel. materials and other operating costs. Every day, the operating costs are getting higher and higher, and the fish are less and less. (Source: Reuters) Some fishermen will raise prices to cover their losses, but that won’t help either because people fear the seawater might contaminate the fish in Marmara. At the fish market, more and more customers avoid buying fish and seafood since information about the mucus layer appeared. This makes the fishermen lose income from fishing, life becomes more difficult. (Source: Reuters) Istanbul, Turkey’s largest city with about 16 million inhabitants, and five other provinces, factories and industrial centers border the sea. As a result, this outbreak has had a severe impact on the ecosystem and fisheries in the region. (Source: Reuters) The Sea of ​​Marmara is a sea that stretches 281 km from the Northeast to the Southwest and is 80 km wide at its widest. This sea is connected to the Black Sea through the Bosphorus, also known as the Istanbul Strait in the Northeast. President Erdogan fears the problem will be very serious if the mucus spreads to the Black Sea. (Source: Reuters) The Turkish government has deployed a team of experts to examine the source of pollution in the sea. Workers are now trying to use nets to remove mucus, but their efforts have so far been largely ineffective. (Source: Reuters) Not only around the Sea of ​​Marmara, but the adjacent Black Sea and Aegean Sea regions were also affected by this mucus outbreak. (according to Reuters)

Spinach is a very popular vegetable in the summer. With just a few ingredients and simple operations, you can cook delicious food for your family and cool you down very well. Spinach contains a lot of vitamins, especially vitamin C, fiber and minerals, which are especially good for cooling from the inside. Bitter gourd stuffed with meat Bitter melon is not only a raw material for cooking but also a very good medicine, dishes made from bitter melon have a very good cooling and detoxifying effect, especially effective. with people with canker sores. However, some people can’t or don’t like the bitter taste of bitter melon, to reduce the bitterness you can cut the bitter melon and then soak it in water before processing. Mushroom soup: Mushroom soup is delicious in any season, in the hot season, it cools down very well, and in the cold season, the soup helps to warm the body, and provides a rich amount of nutrients. You can use different types of mushrooms depending on your family’s liking, but basically you can use enoki mushrooms and shiitake mushrooms. Depending on your taste, you can use shiitake mushrooms with only 1/2 the amount of enoki mushrooms to make the soup more fragrant and easier to eat. Sour clam soup is a favorite dish of many people, especially in the hot summer, has a very good cooling effect, is quite simple, you can immediately start processing for your family and friends. lover. Amaranth soup cooked with shrimp: According to Oriental medicine, amaranth with rice is sweet in nature. Purple amaranth is sweet and cool, has a cooling effect, cools the liver, helps gas and declares complaints. Shrimp contains a lot of protein, contains a lot of hemoglobin, has anti-anemia effect. The body will easily absorb the hemoglobin in shrimp has an effective iron supplement effect. This soup has a cooling effect, stimulating digestion. A recent study said that amaranth has the ability to increase the elimination of radioactive substances and eliminate toxins because of its high content of sterols and unsaturated fatty acids. Sour fish soup is a favorite dish of many families in the hot summer. You can use red snapper, snakehead, and carp as ingredients for this soup. Crab and jute vegetable soup is a rustic dish, with a sweet, cool taste, a very effective cooling soup in the summer. When cooking crab with jute vegetables, perhaps the step of making crab is the most difficult step, causing many people difficulties. After buying crabs, wash them thoroughly to remove the soil, remove the shells and bibs, and keep the crab bricks separately. Put the crab in the mortar and pound it, a little tip is that you should add a little salt to make the crab less likely to be shot, and help the crab meat turn yellow when cooking. After pounding, add clean water, stir well, filter the juice, remove the crab carcass. Mixed Tofu Soup If you are looking for a delicious soup, effective cooling in the summer, you should not miss the mixed tofu soup. The ingredients to make this dish are also quite simple and easy to find: sweet corn, white cabbage, carrots, broccoli, tofu and herbs. All ingredients of the dish have a very good cooling effect. Mussel soup cooked with gourd According to Oriental medicine, mussel meat is sweet and salty, cold, non-toxic, has the effect of colon, ventilation, liver cooling, detoxification, diuretic. Mussel shell (crushing the corpse): salty, warm, non-toxic, has the effect of fixing, astringent, expectorant, anti-emetic. This soup has the effect of promoting health, clearing heat, and refreshing. Pumpkin soup with minced meat: Pumpkin soup is a simple soup in the summer, also very suitable to choose as a cooling soup for the whole family. Shrimp cooked zucchini: Zucchini contains many vitamins, minerals, and calcium. According to traditional medicine, zucchini is cool, has the effect of clearing heat, quenching thirst, detoxifying, and is a very suitable vegetable for summer use. Soup with boiled water spinach is a “national dish” on summer days. Sweet and sour soup, served with hot rice and bay leaf rolls and spring rolls with herbs is the perfect recipe for a simple family meal. The heavenly lily flower grows Pork ear papaya salad: Green papaya is a popular and relatively cheap food. In addition to stewing, cooking soup, making jam, papaya is also used to process many dishes such as: papaya salad with shrimp and meat, papaya salad with beef, papaya salad with pig ears, etc. The sweet and sour taste, crispy pork ears combined with each fiber of fresh green papaya blended in a rich sauce will make you eat forever and not feel bored and cool your body effectively. Hoa Thien Ly is used a lot in summer dishes such as: cooking soup, cooking hot pot, making salad, stir-frying… Stir-fried mussels with Thien Ly flower is one of the dishes with cooling effect. very good, creating a strange feeling, bringing rice in the summer. Thien Ly flower has a sweet taste, is average, has a cooling effect, and is very good against heat rash in the summer. Mussel broth you can use to cook soup, cook porridge to cool down is also very good. Fried chickpeas with chicken intestines: Chicken intestines include many different parts such as liver, gizzard, intestines. Chicken intestines are cleaned, cut into small pieces, marinated with a little fish sauce, pepper and then fried, add green beans to stir-fry. This dish when enjoyed with rice will be very delicious with crispy green beans and spicy chicken intestines. Pick up each piece of attractive, crispy, chewy chicken intestines and put them in your mouth, then add some rice and beans, the spreading flavor will make you ecstatic. Green bean chicken porridge is a nutritious, cool, and cooling dish that is very suitable for hot summer days. Avocado Salad: A salad with a combination of many ingredients such as lettuce, corn, tomato, avocado, onion, and lean meat. herbs, … will help you stimulate your taste buds effectively. Not only helps to cool down, this dish also provides a large amount of necessary nutrients to help you regulate the body, detoxify and promote health. Fruit yogurt ice cream: Fruit yogurt ice cream is a very popular snack and dessert because of its effective cooling effect. It is loved by many people for its delicious and attractive taste, along with the freshness of the fruit because it is rich in fiber, vitamins and minerals needed by the body. Longan lotus seed tea: Longan lotus seed tea is both a snack and a favorite dessert of many people. Especially in the hot summer, this tea is even more popular. Tea is cooked from lotus seeds, longan pulp, alum sugar, so it has a sweet and easy taste, plus a little nutritive nutriment from lotus seeds, if served with ice, it will help you dispel all the heat of the day. summer.

Here, mussels are not only a specialty dish with a famous brand throughout the country, but thanks to that, people have a fairly stable income. Every day, thanks to mussels, a section of La River in Ben Hen village is as bustling as a miniature market. Present in Ben Hen village, witnessing the busy buying and selling scene, besides in the village, the stoves boiling mussels smoke and the aroma from boiled mussels spreads throughout the whole area. The smokey mussels boiling stoves in Ben Hen Boiling mussels in a hut, Nguyen Thi Hoa, from Ben Hen village, Truong Son commune, Duc Tho district (Ha Tinh), said: “I don’t know when this profession was formed, only know that generations People in Ben Hen village, when born and grow up, all follow each other in the profession of raking mussels and boiling mussels. All expenses in life, building houses, buying supplies, taking care of their children and grandchildren’s education, all depend on income from mussel farming. According to Ms. Hoa, in the past, mussel making was difficult, very hard, all day long, husband and wife, brothers and sisters were stuck in the river, just worried about making enough to eat, did not have enough money, because at that time the price of mussels was too cheap. About 10 years ago, when mussels became a clean food, a popular specialty, the price was high, so the mussel industry in Ben Hen is growing strongly and bringing a good source of income. determined for the people. Ben Hen is growing stronger and bringing a fairly stable source of income The reason is called the profession “going backward” because in the past, mussel making was not as modern as it is now, to catch mussels, people had to use a rake with a rectangular trough, 1-1.5m long handle to rake. The rake just went backwards and shook it to treat the mussels. Now, just sitting on a motorboat, plugging a rake into the sand and then running the engine along the river a few times, there are dozens of kilograms of mussels. Because the value of mussels is high and the mussels in Ben Hen have affirmed their brand, many traders have come to the place to buy in large quantities and then transport them everywhere for consumption. Thanks to that, mussel workers do not have to worry about output, raking as much as they can consume. The mussel fishing season lasts almost all year round, but the peak season and the most mussels are from January to June of the lunar calendar. Ben Hen village currently has 150 households living by raking mussels – a job “going backwards”. Ben Hen village currently has 150 households living by raking mussels – a job that “goes backward”, sunbathing with his back, his face in the water all day, and working hard at night picking and washing mussels. Although it is less difficult than before, the job of making mussels requires health, perseverance and hard work. After scraping, all mussels are used up, the shells are gathered and calcined into lime for construction, agricultural production or finely milled as food for chickens and ducks; mussel intestine used to process dishes; Mussels are used to make soup. Mr. Nguyen Quang Tuan, a resident of Ben Hen told reporters about the process of making mussels. He said: “We men, who are healthy, go on a motorboat to rake mussels on the river, on average 2-3 people per boat. And women stay at home to soak mussels, boil mussels, treat mussels clean… Every day, work usually starts from 2-3 am until late afternoon”. Mussels enrich the whole village Sharing with reporters, Ms. Nguyen Thi Sen, who has been involved in this profession for a long time, said: “Mussels are “a blessing from heaven” given to these villagers, my whole family has been working as mussel rakes for 4 generations on the La River. I also ate mussels but grew up, so even though I worked hard, I still had to keep the traditional profession of the village, “said Ms. Sen. Currently, mussels here are considered a clean specialty Ms. Nguyen Thi Hoa, a resident of Hen wharf confided: “In the past, every day my husband and I just needed to go along the La River to rake a few tons of mussels, but now the mussel production is increasingly depleted, so people have to overcome kilometers along the river Ngan Sau, Ngan Pho or upstream Ben Thuy bridge (Vinh City) to bring back mussels. According to Mr. Tuan, in the peak season, there are boats raking more than 1 ton of mussels/day, the remaining average is 300-600kg/boat. The average income from making mussels is about 500,000 – 1 million VND/house/day. Compared to other occupations, this is the profession that is bringing in the highest and most stable income, creating many jobs for people… Especially, mussels here are now considered a clean specialty with economic value. high so people are very secure to stick to the job.

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

In the past, I don’t know when, when passing my house, the Chay River was split in two. The other half is straight, meek and smooth, creating an alluvial side, this side is curved, curvaceous, hooked to the mainland, forming a landslide. In the middle of the murky stream is Bai Giua, serenely rocky, serenely sandy, at that time, it was paradise, the residence of many storks, dadas, and shrimps. The beginning of the beach is rapids. The rock outstretched its chest to protect the gentle waist, carrying on its back trees, sands, crabs and mussels. From time to time, every time the hydroelectric power plant closes all three machines for repair, the river will dry up, only close to the protrusions, slippery mosses and boulders covered with shells and shells. mussels. At that time, we, the buffalo children, the butterfly children, the mothers, the sisters, the young teachers, the boarding students of the high school, often used to rush to call each other when the water was dry. pounce on. Daughters are baskets, pot people, eager to trick shrimp, catch crabs, scratch mussels. The son ignores the squealing, clattering, flapping wings of his parents, searching for eggs. Nature is so clever for the animals to camouflage and protect themselves. Bird eggs are the color of reed, while shrimp and crabs live in the waterholes, each child wears the same color of the rock. But it’s nothing! Just by looking deeply into the hollows of trees, bushes, crouching, looking closely at the clear water, you can see through the nests of eggs, the vibrating beards, the mechanical claws. Eggs are in the pocket. Shrimp then put the mouth of the basket into the flooded rock cavity, spread their hands in the shape of a bow, and slowly closed. The fan-shaped tails appeared, receded, receded, and then “Smashed” the whole shrimp body to snap into the mouth of the basket. One lift! In the basket, there are some three or four squishy shrimp! Catching crabs is not difficult, just gently put the small stones lying on top of each other in the heart of the pool to the side, waiting for the sand to settle down to see the bulging eyes. Trick your fingers into the two shells, grab them, and then raise all eight legs and two claws out of the water. Those shrimp and crabs put them in pots, break a few branches and leaves to cover them so that they don’t jump out, at night they will be red on the frugal tray of rice in each house, floating on the bowl of sweet jute vegetable soup, or soon after, it will be yellow, bare, and fall off on the coals of fire, in the bamboo tongs, blackening our young lips. Those eggs, put in a fresh bamboo tube with one end, add a little river water, set up next to the fire. Xo Xo… that’s it! The food of young buffaloes is often delicious and makes people remember for a long time! The sand spreads, hugs the body of the beach, stretches to the back and sinks under the pool. That place, I don’t know if it’s a bomb crater, but even though it has been deposited for a long time, even though the river has dried up, it is still deep and green. My children, being reminded by their mothers, watch out for anyone who dares to come close! Under those sand dunes, we caught mussels. The mussel catcher is a basket and a pot. Children carry small pots, big ones carry big pots. I, although tiny, always carry a large Soviet pot with me (once, when the factory flushed, because I was trying to keep the pot from drifting, I was almost swept into the hole) . Lazy mussels refuse to enter the cave to live, they live right under the sand. Well, old mussels, cavalier mussels, grandmother mussels, grandson mussels, and mussels are all equally lazy, so, just after a swipe of a hand in the sand, a series of belly-swallows will be exposed. If you like, pick up the water and pick it up, so you will get many big mussels! If you don’t like it, treat it, treat it, both big and small! Treating mussels is also simple: grab a basket of sand, bring it to a deep water, swirl it, shake it a few times, the sand will pass through the basket, leaving only the mussels, and put them in the pot. Done! Because it’s so easy to catch, all of us are greedy and like it. But if you like it, you’ll love it, if you like it, you’ll catch it, too much, too heavy, who can bring it back! But if you bring it back, then get someone to sell it, and when you sell it, no one will buy it! Therefore, there are times when we catch and release, release and catch again tomorrow, as a hobby of poor children. Saying not many people buy it is because every house can have a kid to catch! But if you have to buy it (although it’s very cheap, now it’s only from 8 to 10 thousand VND per kilogram, but the price in the past I don’t remember), then buying mussels back must be treated, cooked, smart, but not smart. It’s time to pick up and pick up, hunchback to get a bowl of soup, a bowl of porridge, then eat another dish quickly, to have time to rest, and still work tomorrow! Talking about making mussels, cooking mussels! The house is right next to the beach, and the big sisters often follow me, so whenever the water dries up, I go to catch mussels. Parents are busy, they can do it themselves! Under the guidance of my mother, after a few times of bewildered, while treating and pouring a few pots of mussels, my sisters and I became masters of mussel processing, indeed! Hey, baby mussels are thin-mouthed, easy to break, and easily scratched, so every time you go to catch them, you need to bring a big basket to treat big mussels. Once you’re done, you should wash the mussels right in the river so you don’t have to go home to draw water. Rub it hard, like washing peanuts. Thoroughly rub many times to make the mussel shells clean and shiny, then the pot of boiling water will be clear and fresh! Wash mussels, put in a large pot, pour water like cooking rice (as high as a knuckle), bring to a boil. When the pot of mussels starts to foam, put in a pinch of granulated salt, use chopsticks to stir vigorously and quickly with high heat. When mussels are hot, open their mouth, meet salt, add high heat, stir vigorously, meat will shrink, leave the shell and fall to the bottom of the pot. If you forget to slow down at this moment, you will have to sit down and pick up each mussel, your back will be tired! The splintering only takes a few minutes. Lower the pot, put a small strainer on the mouth of another pot, pour in the mussels. Water will trickle down. Decant this water to get really clear water, if you cook porridge, put it in a pressure cooker, drop the cleaned rice (remember to add a pinch of sticky rice to make it fragrant), boil until smoldering and then let it smolder for fifteen minutes, then turn off the heat. If cooking soup, just boil some tomatoes, pour in mussels, wait for it to boil, add the prepared mussels (only for the mussels at this moment, if you add them from the beginning, the soup will be elegant), add onions smell, eat hot is done. The mussels are rubbed, squeezed hard to remove all the meat from the shell, and then don’t like a gravel. The mussel meat is lighter than the shell, floats, collects in a corner, picks it up, and puts it in a small bowl. Rub the mussel meat to break the intestines with a sieve, wash, squeeze out the water, fry the onions, add the mussel intestines, season with a little fish sauce, pepper, and a little herbs, flip the edges, that’s the mussel filling. Wait for the pressure in the pot to run out, drop in the mussels and herbs (fresh onions, Chinese herbs, finely chopped coriander) in, season with some spices, scoop into the bowl, add a few slices of bamboo shoots and chili, sprinkle hot pepper on top. .. I once told someone I love about mussel porridge. I once taught him to cook mussel porridge. There was also a time when I sent a picture of a bowl of cooked mussel porridge to my very dear uncle. Every time, the aftertaste of mussel porridge remains on the lips and in the eyes. Away from my hometown, I no longer go catching mussels like the old days. Every time I come back, I can’t help but look at Bai Giua, seeing that Bai Giua is only a small area after the flood discharge, the trees are blooming, I see that the old sand has been exploited almost by people, and I look at the river trying to make up for it. Can’t hold back the tears…

Illustration Ms. Le Thu Thao, a seafood and seafood trader at Kim Lien market (Dong Da district), said that due to the hot weather, the demand for seafood and seafood, especially crabs, of housewives increased 2-3 times compared to that of housewives. last weekend. A survey at the traditional market system in the districts of Dong Da, Ba Dinh… shows that these days, the price of wild crabs has increased by 25,000 – 30,000 VND/kg, currently fluctuating at 180,000 – 230,000 VND/kg/kg. kg, farmed crabs are sold at cheaper prices from 160,000 to 170,000 VND/kg, cleaned and minced crabs are 250,000 – 300,000 VND/kg. Aquatic and seafood products also attract many buyers, currently farmed clams are sold at 20,000-25,000 VND/kg, mussels 12,000-15,000 VND/kg, freshwater fish such as tilapia, persimmon, driftwood, carp, and carp. … ranges from 60,000 – 130,000 VND/kg… this price remains the same as in previous days, there is no increase in price.
Green vegetables such as spinach, jute vegetables, water spinach… are chosen by many families in the summer. However, the supply of green vegetables is very abundant due to the harvest season, so the price is stable, currently ranging from 5,000 – 7,000 VND / bunch. Ms. Bui Thi Ha, a small vegetable trader at Khuong Thuong market (Dong Da district) said that there is no such thing as vegetable sellers taking advantage of hot weather to squeeze prices. If “screaming” customers go elsewhere to buy until about 9 – 10 o’clock withered vegetables, they are considered dead… Along with that, the consumption of fruits is also quite strong, fruit traders at Thanh Cong market ( Ba Dinh district) information, in hot weather, the consumption of watermelons and melons is 2 times higher than in the hot days before, and fruits such as oranges and grapefruit are selling very well. Consumption increased sharply but the selling price did not increase. Currently, watermelon is 15,000 -20,000 VND/kg, earthen oranges are 22,000 – 24,000 VND/kg, pomelos are 23,000 – 25,000 VND/kg, litchi is 20,000 – 22,000 VND/kg. “The reason why fruit prices do not increase is because the harvest is in progress and the people of the capital are joining hands with farmers in Bac Giang and Hai Duong provinces to consume fruit” – a small trader explained.

Seafood products are sold at the market. Photo: Van Dung – VNA In these days, Hanoi is experiencing a peak heat wave, the temperature is around 40 degrees Celsius, even outdoors up to nearly 50 degrees Celsius. Therefore, food items intended to cool the body and ensure health are sold very well such as: crabs, clams, mussels, mussels, melons, zucchini, green vegetables, fruits… Stroll through the market at some traditional markets, local markets in Hanoi such as: Nguyen Cong Tru, Thanh Cong, Kim Lien, Doc De, Cho Hom – Duc Vien, Phan Huy Chu, Trai Gang, 8/ 8/ 3… saw that the products of field crabs, clams, mussels, conjoined shafts, fish… prices had increased slightly, not significantly, although purchasing power increased sharply. For green vegetables such as: nettles, jute vegetables, melons, cucurbits, water spinach, broccoli, etc., prices remained stable and did not increase. Ms. Nguyen Thi Thao, the owner of a seafood shop at Nguyen Cong Tru market, Hai Ba Trung district, said that the hot weather caused housewives’ demand to buy seafood and seafood, especially crabs, by 2-3 times times compared to last week. Although the purchasing power increased sharply, the price increased only slightly, currently at 150,000 – 180,000 VND/kg. At the traditional market system in the districts of Dong Da, Ba Dinh … these days, the price of wild crabs has increased from 25,000 to 30,000 VND/kg, currently ranges from 180,000 to 230,000 VND/kg. lower from 160,000 to 170,000 VND/kg, cleaned and minced crabs from 250,000 to 300,000 VND/kg. Seafood products also attract many buyers. Specifically, farmed clams cost from 20,000 to 25,000 VND/kg, mussels from 12,000 to 15,000 VND/kg, freshwater fish such as tilapia, persimmon, driftwood, carp, etc., range from 60,000 to 130,000 VND/kg. kg… This price remains the same as in previous days, there is no increase in price. People buy green vegetables at Phung Khoang market. Photo: Vu Sinh – VNA According to small traders, despite the hot weather, the purchasing power of food items to cool the body increased sharply, but the price increase was small or stable due to the abundant supply, green vegetables such as squash, gourd, etc. melon is in the harvest season, so the price does not fluctuate. Uncle Pham Thi Lien, in Lo Duc Street, Hai Ba Trung District said: “Early in the morning I often go to Nguyen Cong Tru market, fresh vegetables, fruits, seafood are plentiful and prices are almost stable.” Along with food items, the consumption of fruits is also quite strong. Small businesses selling fruit at Thanh Cong market, Ba Dinh district said that in the heat of the day, the consumption of watermelons and pears is twice as high as in normal days. Fruits such as oranges and grapefruits are selling very well. Consumption increased sharply but the selling price did not increase. Currently, watermelons are from 15,000-20,000 VND/kg, oranges are from 22,000-24,000 VND/kg, pomelos are from 23,000-25,000 VND/kg, litchi is from 20,000-22,000 VND/kg/kg. kg. The reason why fruit products do not increase in price is because the harvest is in progress and the people of the capital are joining hands with farmers in Bac Giang and Hai Duong provinces to consume fruit, a small trader explained.

Illustration. (Source: VNA) In these days, Hanoi is experiencing a peak heat wave, the temperature is around 40 degrees Celsius, even outdoors up to nearly 50 degrees Celsius. Therefore, food items intended to cool the body and ensure health are sold well such as crabs, clams, mussels, mussels, melons, zucchini, green vegetables, fruits… Stroll through the market in some traditional markets , people’s markets in Hanoi such as Nguyen Cong Tru, Thanh Cong, Kim Lien, Doc De, Hom Market – Duc Vien, Phan Huy Chu, Trai Gang, March 8… see the items crab , clams, mussels, conifers, fish… the price has increased slightly, not significantly, despite the strong increase in purchasing power. For green vegetables such as nettles, jute vegetables, melons, cucurbits, water spinach, broccoli… prices remained stable, not increasing. Ms. Nguyen Thi Thao, the owner of a seafood shop at Nguyen Cong Tru market, Hai Ba Trung district, said that the hot weather caused housewives’ demand to buy seafood and seafood, especially crabs, by 2-3 times. times compared to last week. Although the purchasing power increased sharply, the price increased only slightly, currently at 150,000-180,000 VND/kg. At the traditional market system in the districts of Dong Da, Ba Dinh… these days, the price of natural copper crabs has increased from 25,000-30,000 VND/kg, currently ranging from 180,000-230,000 VND/kg; the price of farmed crab is 160,000-170,000 VND/kg lower; cleaned, minced crabs from 250,000-300,000 VND/kg. Seafood products also attract many buyers. Specifically, farmed clams cost from 20,000-25,000 VND/kg, mussels from 12,000-15,000 VND/kg, freshwater fish such as tilapia, persimmon, driftwood, carp, etc. range from 60,000-130,000 VND/kg … This price remains the same as in previous days, there is no increase in price. According to the small traders though, it’s hot to buy items mua cooling food for the body to increase strongly, but the price increases little or stays stable because of the abundant supply, green vegetables such as squash, gourd, and melon are in the harvest season, so the price does not fluctuate. Uncle Pham Thi Lien, in Lo Duc Street, Hai Ba Trung District, said: “Early in the morning I often go to Nguyen Cong Tru market, fresh vegetables, fruits, all kinds of vegetables and fruits. Sea food lots and prices are mostly stable.” Along with food items, the consumption of fruits is also quite strong. Small fruit traders at Thanh Cong market, Ba Dinh district said that in hot weather, the consumption of watermelons and pears is twice as high as in normal days. Fruits such as oranges and grapefruits are selling very well. Consumption increased strongly but the selling price did not increase, currently watermelon is from 15,000-20,000 VND/kg, oranges are from 22,000-24,000 VND/kg, pomelos are from 23,000-25,000 VND/kg, litchi is from 20,000-22,000 VND/kg/kg. kg. The reason why fruit prices do not increase is because the harvest is in progress and the people of the capital are joining hands with farmers in Bac Giang and Hai Duong provinces to consume fruit, a small trader explained.

From a young age, my body has soaked in the taste of mussels, the smell of the brackish sweetness of Mai Giang river water penetrates the skin into the salty meat. The smell of a basket of freshly boiled mussels, smoke rises when I carefully separate each one into a small bowl. The smell of simple, frugal meals with mussel soup, fried mussels, mussel rice, or mussel porridge. A bowl of mussel soup cooked with vegetable soup is a favorite of both my sisters and me, never getting bored of eating. The food is also very simple to prepare. After being picked up in the river, mussels rub off all the sand. Next, put it in a pot, add a little salt and start boiling. Boiling mussels does not need to be boiled thoroughly, just boiling to be able to remove from the stove. The mussel boiling water is settled several times to clean the sand. Shell and mussel meat are poured into a clean pot, stirring repeatedly with chopsticks to let the mussels fall out. Mussel meat is washed with clean water until the sand is gone. Put the pot of mussel broth on the stove to boil, drop mussel meat and vegetables, wait for it to boil, season with spices to have a delicious pot of soup. My sisters and I grew up through hard mussel seasons and from such delicious bowls of mussel soup. Growing up, I had the opportunity to go here and there, enjoy many different delicious dishes, but I still remember the mussel dish from my hometown the most. Text: Tang Hoang Phi

Illustration. Image source: Internet Resources: 1kg baby mussels 3 sour star fruit (200g) 2 tomatoes (150g) 2 sprigs of scallions 2 purple onions. Seasoning: seasoning, sugar, fish sauce, salt, cooking oil. Instructions for making mussel soup with star fruit Making: Soak mussels in water with fresh chili for about 30 minutes, then wash and dry. Put the mussels in a saucepan, pour a bunch of water, bring to a boil, when the water boils, the mussels open their mouth, add 50ml of cold water, stir the mussels and stir, remove the mussels, pour the water into the bowl and filter the water to remove the sand residue. You put the mussels in the treatment to get the intestines and wash, set aside. Peel off the edges of star fruit, slice 0.3cm. Sliced ​​orange tomatoes. Scallions, root removed, finely chopped. Peeled onion, finely chopped. Put the saucepan on the stove, add a tablespoon of cooking oil, bring to a boil, add the dried onions and saute, stir-fry the mussel intestines, then add the tomatoes to the island. After 3 minutes, pour in filtered mussel water, you can add cold water depending on the needs of the family’s soup. Bring to a boil, when the water boils, add the star fruit. Wait for the water to boil again, season with 2 teaspoons seasoning, 1/2 teaspoon salt, 1/2 teaspoon sugar. Ladle into a bowl, sprinkle with finely chopped scallions. Mussel soup cooked with tomatoes, along the mosquito net Illustration. Image source: Internet Resources: 1kg mussel shell 1 tomato 1/3 pineapple 2 vertical nets (mint) Lettuce, green onion, lemon 2 teaspoons soup powder ½ teaspoon sugar 1 tablespoon fish sauce Making: Buy mussels to soak for half a day or soak for about 1 hour with water with a few chopped fresh chili peppers to let the mussels release all the dirt. Put the mussels in a pot of boiling water, take out the mussels, to settle the clear water. Treat the mussels to remove the intestines. Tomato tonic areca, pineapple cut into bite-sized pieces. Along the mosquito net (mint), remove the fiber, then squeeze with a little salt. Green onion leaves washed and finely chopped. Put the pan on the stove, fry the minced purple onion, pour in the mussel meat and stir fry with 1 teaspoon of soup powder, put the mussels on a plate. Still taking the old pan, sauté minced purple onions and lightly sauté the tomatoes. Pour the sautéed mussel meat and tomato with pineapple into the pot of filtered mussel juice, add 1 teaspoon of soup powder, ½ teaspoon of sugar, bring to a boil, drop along the net (mint), squeeze the juice of half a lemon into it. Turn off the heat, add 1 tablespoon fish sauce, drop laksa leaves and green onions.

The dishes that are popular with Saigon people are rolls, silkworm cakes, and baked sticky bananas. Filled dishes such as mussel porridge with bitter vegetables, hot pot with fish sauce, and banh xeo are also equally attractive suggestions. Packaging Roll The West is the land of rolls. In particular, rolls are popular snacks of the people in the West. The indispensable ingredients include vegetables, vermicelli, bacon mixed with chopped pork skin and hearing. Each book usually costs 6,000 VND. Without making a strong impression on colors or ingredients, the skin rolls have a fresh, crisp texture, rich flavor, and a cool blend. Hearing the rice smells, blends into each stalk, combined with raw vegetables, vermicelli, sweet and sour fish sauce, creating a dish that makes diners fall in love. In District 1, Ho Chi Minh City, you can easily find home delivery shops on Nguyen Trai Street, street vendors Nguyen Van Chiem, Nguyen Phi Khanh… Photo: Chanlovefoods. Silkworm cake Cake originating from the Western provinces, is a delicious, nutritious and cheap breakfast dish loved by Saigon people. Many people believe that the white, long, silkworm-like bread is eaten with pig skin, so it is called silkworm cake. Skin and coconut milk create the soul of the dish. Pork skin is thinly sliced ​​evenly, mixed with minced meat, and rice for crispy, fleshy skin. Coconut milk served with smooth consistency, full of fat, salty and sweet. A few herbs, bean sprouts, cucumber help the dish not too boring. Photo: Co2kristy. When enjoying, you sprinkle sweet and sour fish sauce on top so that the ingredients are absorbed. Rich fish sauce, fragrant coconut milk, crispy skin, cool green vegetables create an unforgettable taste. Each meal costs about 40,000 VND. Not many addresses in Ho Chi Minh City sell silkworm cake to take home. To Chau (District 3) or Trung (Tan Phu District) is a suggestion to enjoy. Bitter vegetable mussel porridge The dish seems to be simple but encapsulates the rustic flavor of Western cuisine. On a rainy day in Saigon, you can slurp a rich bowl of mussel porridge, the highlight is the bitter taste of vegetables that are memorable. The bitter vegetable mussel porridge is deodorized with the fishy smell of seafood, helping diners warm their stomachs thanks to ginger and pepper. The roasted rice porridge is thickly cooked, the seasoning broth has a characteristic sweet taste, accompanied by many mussels and bitter vegetables. You can order more crackers and eggs to serve. Photo: Nguyen Anh Kiet. Mussel porridge with bitter vegetables in Ho Thi Ky, District 10 has a door-to-door delivery service. The normal meal is 27,000 VND, especially 42,000 VND. Our chicken egg mussel porridge, Bac Thao egg mussel porridge are suggestions if you are not used to eating bitter vegetables. Pancakes Different from Northern or Central Vietnamese pancakes, Southwestern pancakes have a large size, crispy crust, embracing the plump filling. The fillings for making pancakes are very diverse such as seafood, copper shrimp, dandelion flower, coconut tofu… The cake powder is mixed with a little turmeric powder, green onion, coconut milk, creating eye-catching colors. When eating, you roll the cake with a variety of raw vegetables, dipped in sweet and sour fish sauce. Crispy crust, shrimp, fresh meat, fresh vegetables… create a mouth-watering meal. Each piece of banh xeo costs from 50,000 VND, enough for 3-4 people to eat. You can order Western pancakes home from addresses such as Co Nam (District 1), Bui Dinh Tuy (Binh Thanh District), Sammy pancakes (Go Vap District). Photo: Mrvothanhtam. Noodles with fish sauce, hot pot with fish sauce Vermicelli or fish hotpot is a familiar dish for families in the countryside. The broth is cooked from fish paste, choke fish, combined with pork belly and seafood such as shrimp, squid… Special accompanying vegetables include dandelion flower, bean sprouts, water lily, water spinach, and vegetables. bitter… The broth is rich, with the aroma of fish sauce, combined with fresh and sweet meats, seafood, and cooked raw vegetables, creating a mouth-watering meal. Each hot pot portion ranges from 200,000 to 400,000 VND. Bun mam is priced from 40,000 VND/bowl. Ba Du fish sauce hot pot (District 10, District 1), Hai Lua vermicelli (Go Vap district), vermicelli 444 (Binh Thanh district) are the addresses you can refer to. Photo: Foodholicvn, Hichiko_nguyen. Baked sticky rice This is a Western snack that is loved by young people in Ho Chi Minh City because of its soft, fatty taste. Bananas are wrapped with sticky rice, banana leaves, and grilled on a charcoal stove. When ripe, the seller will add coconut milk and peanuts. The dish is best eaten while it is still hot. A meal costs from 15,000 to 22,000 VND. The address to order grilled sticky rice in Ho Chi Minh City for sweet lovers is Chu Hai (Binh Thanh District), Vo Van Tan (District 3), Hapi Chuoi (District 10, Tan Binh). Photo: Np.kitchen, chuoinuonggiatruyen.

Legend has it that the profession of making rice paper in Luong, Do Luong, Nghe An provinces has been passed down through generations in the village. Up to now, the age of the craft village is more than 300 years. Previously, Vinh Duc craft village was located in Lien Son commune, until 1989, Lien Son commune merged with Do Luong town. In 2005, the People’s Committee of Nghe An province recognized this place as Vinh Duc rice paper production village. The oldest person making rice paper here also does not know when the origin of this craft village was. They only remember that they were handed down by their grandparents and parents how to make the best rice paper. To make a delicious rice cake must go through many stages. The feat from selecting raw materials to processing and manufacturing. Raw materials usually use rice with little plasticity, commonly used rice is Khang Dan 18, plain rice to coat cakes. After soaking the rice for one night, the rice is cleaned and the grit is then ground into a powder, mixed with black sesame. To increase the delicious taste, people add pepper, crushed garlic, mixed with rice flour. This is also the secret to making the unique taste of Do Luong rice paper. The flour mixture, after being mixed well, will be coated with a thin layer on a griddle made of cloth, on a pot of boiling water. When the rice paper is cooked, it is gently spread on the cork grid to cool before drying. When drying the cake, about every 2 hours, the cake will be turned over once to dry evenly. If it is very sunny, you have to watch the cake, turn the cake often because it is too sunny, the cake will be hard and curved, not good looking and difficult to bake. After drying, the rice cakes will be baked on a hot coal stove or fried in oil. Bake so that the cake expands evenly, bringing up the strong aroma of pepper and garlic, the fleshy taste of rice flour, and black sesame. In 2017, Do Luong Banh Da was granted an intellectual property certificate. Currently, Vinh Duc craft village has more than 100 households producing rice paper all year round. Every house is busy, red with fire. The fragrant smoke from the baking spread over a large area. Although the rice paper is small, it has become an unforgettable home taste for many people in Nghe An.

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

Illustration. Image source: Internet Resources: Shrimp Pumpkin Garlic, dried onions, cooking oil, seasoning seeds, main noodles. Pickled squash and washed with water. Then gently rub the vegetables until they are soft but still crispy. Shrimp washed, peeled, cut back to remove the black thread, marinated with a little seasoning seeds, main noodles. Dried onions, peeled garlic, smashed. Add a little oil and dry onions to the pan. Stir in the shrimp. When shrimp is cooked, scoop into separate plate. Add the remaining dried onions and garlic to the pan. Add the squash and stir well, add seasoning seeds and main noodles to taste. When vegetables are cooked, add shrimp to the island for about 2 minutes. Stir-fried squash with beef Illustration. Image source: Internet Resources: Pumpkin vegetables Garlic, beef, soy sauce, chili sauce. Making: Thinly sliced ​​beef marinated in soy sauce. Heat the cooking oil in a pan, then add the garlic and saute until fragrant, then add the beef and stir-fry quickly over high heat. When the meat is rare, drop the vegetables in and stir-fry, flip the pan to catch the fire, the stir-fry dish when it is on fire will create a very characteristic aroma. Add some chili sauce and turn off the heat. Do not stir-fry for too long, the vegetables will become watery and tasteless. Pumpkin vegetable soup with mussels Illustration. Image source: Internet Resources: Pumpkin tops: 1 bunch Mussels: 1kg (or use clams, donkeys) Ginger: 1 small piece Garlic: 2-3 branches Dried onion: 1 small bulb Dill, seasoning, fish sauce, seasoning. Making: The mussels (or don) bought are soaked in water with a few slices of chili cut to let the mussels (or don) release the sand. Then rinse the shell with water. Boil 1 pot of water with 1 pinch of salt, add mussels (or don). Bring to a boil again, stirring with chopsticks until the mussel gut (or don) peels off the shell. Pickled squash, washed, dried. Decant the mussels (or don) broth into a large bowl, to allow the sediment to settle. Remove the mussel shell (or don), remove the intestines. Onions, ginger, garlic peeled and chopped. Dill pickled, washed, cut into small pieces. Fry ½ of the onion, ginger, and garlic, then add the mussel (or don) intestines and sauté until fragrant with a little fish sauce. Stir fry the remaining ½ of the onion, ginger, and garlic, then add the squash and stir-fry until cooked with a little spice. Add mussels (or don) intestines to the pot of squash. Decant the mussels (or don) broth into the pot, leaving the residue. Bring the soup to a boil, then drop the dill in, season with a little more seasoning to taste. Stir-fried squash with pork belly Illustration. Image source: Internet Resources: 200g squash tops 150g pork belly Garlic 1 tablespoon cooking oil, 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon seasoning. Making: The pork belly is chopped into small pieces for easy eating, marinated with fish sauce, seasoning seeds, cooking oil, and sugar for about 5-10 minutes to absorb the spices. The squash is lightly blanched in boiling water. Heat the cooking oil, fry the garlic with fragrant oil, add the meat and sauté over high heat until the meat is cooked. Add the squash and stir-fry, add the crushed garlic and stir-fry until cooked, then remove to a plate.

Ben Hen village is located on the bank of La River, Truong Son commune has a history of more than 300 years. For many generations now, people have lived by raking clams, cooking mussels and selling them. In the village there are thousands of households, currently there are nearly 200 households sticking with the profession. The mussel job is maintained all year round, the main season is in March, April and the occasion of summer establishment. The villagers go to rake clams according to households, on average each household has about 5 people supporting each other. In the past, the clam rakes were made of bamboo rake, the length depends on the depth of the river, with the rake longer than 5 m. Nowadays, the economy is better off, many families have invested in motor boats with iron rackets and umbrella nets to rake mussels. On average, on a river trip, each boat picks up several hundred kilograms of mussels. Ben Hen village where there is a mussel village for over 300 years. For generations, people here have lived by raking clams, cooking mussels and selling them. In the village there are thousands of households, currently more than 70 households stick with the profession. The mussel-making job is maintained all year round, but the main season is from March to June. That means in the hot weather in January, the dishes made from mussels are more popular. A corner of the village makes mussels. This work is done by each household. Accordingly, families will cover the whole process of making mussels: from catching mussels on the La river bed, boiling and treating the intestines to sell. In the past, the mussel catcher used tools made of bamboo, weaved into buckets and then connected to a pole. Poles length or short depends on the shallow depth of the river bed but is usually 3-5 m long. Nowadays, the economy is better off, many families have invested in motorboats with iron buckets to rake mussels. The mussel has just been caught in the La River, then boiled so it is very fat and sweet. The clam raking is quite heavy so it is for men. Also cook mussels, treat mussels, bring to the market to sell to women. Clam will be washed after catching, then put in a large pan to boil. People boil 20-30 kg of mussels each time for 10-15 minutes. With 10 kg of boiled mussels, you will get 1kg of mussel gut. Clams are sold on the spot for 50-60 thousand VND / kg. The mussel is caught in the morning, in the afternoon, it is taken to cook. Every day a household here cooks 2-3 quintals of mussels. After being cleaned, the mussels are put in a large saucepan to boil. Ms. Nguyen Thi Thuy (47 years old, Ben Hen village) has over 25 years doing this. “Boiling mussels must be big, but not too fast, not too long. For them to keep their taste and sweetness, then boil them for 10-15 minutes,” Ms. Thuy said. The batches of mussels that have just been boiled are smoky. According to Ms. Thuy, the profession dates back to the time of grandparents and parents. Until life, she continued to maintain. “Ben Hen village has become a famous place for this mussel cooking job. On average, my family cooks more than 2 quintals of mussels every day.” This work has helped us to have a stable income and escape poverty “, Ms. Thuy added. After boiling, mussels are brought to the treat to separate the intestines from the shell. This work requires vigorous stirring to be able to separate all of the mussel gut. According to the people working here, after deducting all expenses, a family can also earn 500 thousand VND to more than 1 million VND / day. The special thing is that the La River clam here is very sweet, has no mud smell, so it is favored by consumers. Hen here is taken to all markets in Ha Tinh province for consumption, even going to Nghe An province. Mr. Nguyen Van Tuyen, Chairman of Truong Son Commune People’s Committee, said this trade village must have been more than 300 years ago. “At present, there are more than 70 households working as clams. If the crop is successful, many families will earn hundreds of millions VND. The mussel job is quite stable and really helps many families escape poverty,” said Chairman of the People’s Committee. Truong Son commune said. Clams can be processed into many delicious, cool and nutritious dishes such as: stir-fried with rice cakes … Clams can be processed into many delicious, cool and nutritious dishes such as: stir-fry with rice cakes, cook hot pot, porridge, mussel rice … especially on these hot summer days.

O Ruoc nodded: – Yes, the mussel rice said, already known of Hue people and happy, so is mussel rice, also of Hue people. But mussel rice was born when the tissue (which) is not clear, the mussel rice is known to be ok (that is ok). O Ruoc continued: – In the reign of King Gia Long, angry about two centuries ago, in Con Hen, there was a woman named Huynh, a very poor family, her husband was a fisherman, and in the early days, her husband could not catch anything worthwhile. Price, the couple had to eat cold rice with mussels that she found at the edge of the river. At first, I thought it was very hard, I thought they ate it and found it delicious, and then introduced them to the neighbors, the local people found it also delicious, gradually the rustic mussel rice dish spread to Con Hen. Con Hen is located on the poetic Huong River. The river section flowing through Con Hen is very clear water, has no alum and little silt. There is a layer of mud accumulating on the bottom that is very suitable for mussels and mussels proliferating and growing fast, very delicious meat. Con Hen is one of the most delicious mussels. Later, by the reign of King Thieu Tri, the mussel rice had spread to be popular and sold everywhere in the period of the country. In the reign of King Thanh Thai, Mrs. Nguyen Thi Thin came to Con and scratched the mussels, cooked mussel rice to advance to the king, and the king complimented the good taste, so the poor people’s dishes became royal dishes. Mrs. Thach was conferred both the title by the king and the king established the Hen Ward. Perhaps from here, the “illustrious” mussel is processed in many other ways, including mussel. Meaning mussel rice has been around for a long time, just after mussel rice. Name Hoc Ye nods, with the agreement of the gangsters: – O Ruoc says rational and rational. Ms. Hai said: – The mussel rice is very delicious, the mussel noodle is definitely delicious. It’s a bit strange that mussel rice and mussel rice sold in Saigon are not very hen. O Ruoc teaches me how to cook, so that my children can cook, maybe tomorrow this delicious dish will be disseminated to relatives and aunts. O Ruoc laughed “hi hi”: – This is a good idea, O is ready only, a little thing. It is irresistible delicious with authentic Hue mussel vermicelli. Photo: Diadiemanuong. First of all, minced garlic onion that summer, listening to fragrant smell is to stir-fry the mussel meat, season with spices to absorb into the mussels, then turn off the heat, let the roasted sesame seeds in and mix well. Now let’s just take the bowl, “summer summer”, short for it. Based on this, it is necessary to infer what to do first, such as preliminary processing, but talk a lot, long and long as leeches cost labor. Now give vermicelli in summer bowl, next to vegetables including banana corn, thin banana stem, shaved spinach, lettuce, mint, basil, cilantro, coriander, chives, then chopped. It’s the turn for the main thing to make the vermicelli, put the mussels in, the top is crispy pork skin, sprinkle a pinch of roasted peanuts with oil and a little cashew color, scoop a spoonful of sautéed satay, pour in, draw another spoon The soup was mixed with sugar to eat and then put it in again, finally pouring the seasoned broth to taste… started mixing the chopsticks and enjoying the strange taste only summer. “Summer …”. O Ruoc just taught to listen to … because of craving! O Ruo smashes his hand on the table: – More over that summer, to keep listening. Go to mussel first, O saw that there was a variation in Saigon, that was to add more cockles. There is also a place where you do not cook like Hue mussel, but you cook broth, people call it “mussel rice vermicelli”. Perhaps this is a variation from fish noodle soup. Cook broth with tomatoes, pineapple, scallions … some people cook with vegetables, mushrooms, shiitake mushrooms, celery, satay … And similarly, replacing mussel with don is called vermicelli don broth, don don is like a mussel but smaller, more abundant in Ve and Tra rivers and is the specialty of these two regions in Quang Ngai; replaced by clam to produce soup clam vermicelli, shrimp and squid too; A little bit “precious to touch the clan”, we use shrimp, the vermicelli for the “noble” world, for the rich, use crabs, “precious … precious … to touch the clan”, the giant … it is lobster. O Ruoc is really fun. Lade I and friends really thank O very much for teaching wholeheartedly. Goodbye O, I’ll come back to bother O. O Ruoc waving his hand when he touches Hue food: – Teeth (stars) that bother, bother with tissue, bother with tissue, O is so happy, whatever you need to come, summer (so hen).