Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Illustration. Referring to Nam Dinh without mentioning banh xiu pao is indeed a huge omission. It is known that banh xiao originated from the Chinese people. Xiu Pao is a cake with a thin crust like a baked mooncake, but softer and more fragrant. The filling includes char siu meat, eggs, flour, a little bit of pork fat and some typical spices of Nam Dinh people. From the outside of this cake, you might mistake it for a fried dumpling, but it’s not. After being fried in hot oil, each piece of hot banh xiao is crispy in the mouth, the aroma of the cake mixed with the aroma of meat makes it difficult for visitors to resist. Nam Dinh beef noodle soup Nam Dinh beef noodle soup has become a famous brand throughout the country, wherever one goes, one can see a pho restaurant with the famous Nam Dinh beef noodle brand. If Hanoi beef noodle soup is attractive because of the full look of ingredients, Nam Dinh beef noodle soup is attractive by the way it is processed with pho broth and beef. Talking about the heirloom recipe for Nam Dinh beef noodle soup, there is no universal recipe, because beef noodle soup here is cooked according to each family’s own recipe but is very attractive to visitors, “easy to get addicted to”. “. In most of Nam Dinh, people make pho and pho broth according to the traditional recipe, the noodles are soft, the pho broth is sweet and bone-flavored, and each piece of beef is fresh and not chewy. All blend together to form an extremely attractive and wonderful traditional pho flavor. Nam Dinh beef noodle soup makes visitors want to eat again but do not want to return. Little sticky rice Come to Nam Dinh, definitely enjoy a bowl of sticky rice at Hang Sat, this place is known as the best sticky rice restaurant in Nam Dinh. Sticky rice consists of white sticky rice served with char siu meat. The sticky rice here is extremely delicious with fluffy, bouncy sticky rice seeds, the meat is braised soft to melting plus the gravy is extremely rich. The fragrant plasticity of glutinous rice, the sweet flesh of sausages and char siu meat plus the spicy and rich taste of the sauce will make diners almost want to rub the delicious taste. Candy Doi It seems that candies are sold all over the North, but few people know that this snack originated from Nam Dinh. People call this candied sausage probably because its appearance is easily associated with the dish that the North people love so much. The ingredients to make this candy include: peanuts, sugar, malt, vanilla, but to make delicious sausage is not a simple thing. All thanks to the ingenuity and meticulousness of the candy maker. Longan Cake Longan cake is also one of the famous specialties of Nam Dinh that people often bring back as gifts. Hearing the name Banh Long, many people will think that this is a cake made from longan or longan fruit, but Longan cake is made from the famous yellow-flowered female rice of Nam Dinh. It looks easy to make, but in reality, making a delicious batch of cakes takes a lot of effort. From glutinous rice, chicken eggs, sugar and pork fat, through the skillful hands of the processor, round cakes, small and beautiful, like longan and golden in color.

Illustration. Referring to Nam Dinh without mentioning banh xiu pao is indeed a huge omission. It is known that banh xiao originated from the Chinese people. Xiu Pao is a cake with a thin crust like a baked mooncake, but softer and more fragrant. The filling includes char siu meat, eggs, flour, a little bit of pork fat and some typical spices of Nam Dinh people. From the outside of this cake, you might mistake it for a fried dumpling, but it’s not. After being fried in hot oil, each piece of hot banh xiao is crispy in the mouth, the aroma of the cake mixed with the aroma of meat makes it difficult for visitors to resist. Nam Dinh beef noodle soup Nam Dinh beef noodle soup has become a famous brand throughout the country, wherever one goes, one can see a pho restaurant with the famous Nam Dinh beef noodle brand. If Hanoi beef noodle soup is attractive because of the full look of ingredients, Nam Dinh beef noodle soup is attractive by the way it is processed with pho broth and beef. Talking about the heirloom recipe for Nam Dinh beef noodle soup, there is no universal recipe, because beef noodle soup here is cooked according to each family’s own recipe but is very attractive to visitors, “easy to get addicted to”. “. In most of Nam Dinh, people make pho and pho broth according to the traditional recipe, the noodles are soft, the pho broth is sweet and bone-flavored, and each piece of beef is fresh and not chewy. All blend together to form an extremely attractive and wonderful traditional pho flavor. Nam Dinh beef noodle soup makes visitors want to eat again but do not want to return. Little sticky rice Come to Nam Dinh, definitely enjoy a bowl of sticky rice at Hang Sat, this place is known as the best sticky rice restaurant in Nam Dinh. Sticky rice consists of white sticky rice served with char siu meat. The sticky rice here is extremely delicious with fluffy, bouncy sticky rice seeds, the meat is braised soft to melting plus the gravy is extremely rich. The fragrant plasticity of glutinous rice, the sweet flesh of sausages and char siu meat plus the spicy and rich taste of the sauce will make diners almost want to rub the delicious taste. Candy Doi It seems that candies are sold all over the North, but few people know that this snack originated from Nam Dinh. People call this candied sausage probably because its appearance is easily associated with the dish that the North people love so much. The ingredients to make this candy include: peanuts, sugar, malt, vanilla, but to make delicious sausage is not a simple thing. All thanks to the ingenuity and meticulousness of the candy maker. Longan Cake Longan cake is also one of the famous specialties of Nam Dinh that people often bring back as gifts. Hearing the name Banh Long, many people will think that this is a cake made from longan or longan fruit, but Longan cake is made from the famous yellow-flowered female rice of Nam Dinh. It looks easy to make, but in reality, making a delicious batch of cakes takes a lot of effort. From glutinous rice, chicken eggs, sugar and pork fat, through the skillful hands of the processor, round cakes, small and beautiful, like longan and golden in color.

As of 7am on May 11, related to the National Hospital for Tropical Diseases 2, there were 89 Covid-19 cases, of which 78 were at the hospital, 23 were Hanoians and 55 were at other hospitals. other province. Previously, as the new Han Newspaper reported, on the afternoon of May 9, the Ministry of Health announced the results of gene sequencing of the National Institute of Hygiene and Epidemiology on 8 samples of patients with Covid-19 in 3 provinces and cities. streets: Hanoi, Hung Yen and Thai Binh. As a result, all 8 samples belong to the Indian variant B1,617.2. Step 1: Visit https://www.bluezone.gov.vn or download directly at App Store or CH Play. Step 2: Once downloaded, the application will ask for permission to use Bluetooth to record contact with other Bluezone installed users. If Bluetooth is not open, drag the status bar and turn on Bluetooth; or go to Settings, select Bluetooth and turn it on. Step 3: Once the installation is done, click Scan Around. If someone near you less than 2m has used Bluezone, the application will automatically identify these users and put them in the contact list.

Fish brought back is incubated with salt, sun dried. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau village, Giao Chau commune, Giao Thuy district, Nam Dinh in the past is famous for its craft fish sauce traditional crafts. Not yet at the village gate, the smell of fishes rising and fragrant, jars and bottles of honey-colored fish sauce excite anyone passing by. The profession of making fish sauce in Giao Chau has been around for hundreds of years, originating Sa Chau village , the Catholic village of Sa Chau. Because the production is 100% by hand, the processing stage is extremely meticulous. The ingredients used are mainly scallop fish, pompano, and juvenile shrimp, which are still fresh, not chilled, not crushed, and must choose the time when the fish are the most fatty to process. People here divide the weather into two seasons, the dry season and the rainy season. The dry season is the production season, the middle time of the year, while the beginning and the end of the year rains a lot, they spend time to sell. Salt seeds are also selected meticulously, meticulously, the salt purchased in the last season of April to the end of May, the salt leaves any seeds into that grain, the white shade. In particular, salt needs to be in storage for more than a year before it can be used to get rid of its acrid taste. The recipe for making handmade sauce here is also more elaborate than in many other places. On average, each fish nest is marinated with 1.2-1.3kg of salt for six consecutive months to crush the fish completely, then pass the bamboo basket lined with cloth to squeeze out pure fish sauce. One stage in the process of making Sa Chau fish sauce. (Photo: Bich Ha-Thu Hoai / Vietnam +) Fish sauce is poured into thin aluminum plates, continued to be exposed to the sun so that white salt streaks float on the water surface. The fish sauce spread throughout the yard, sunlight shines through, the scent faintly. But because fish sauce cannot be sticky with water, people must cover it up carefully every day. The job of making fish sauce looks leisurely, but it is actually extremely hard. As long as the batch of marinated fish is not delicious, or to get caught in a rain, it will be considered as the effort of marinating the fish for months. Ms. Mai Thi Ty, a longtime fish sauce maker in the village, shared: “In the old days, when the elderly were hungry, the elderly made the fish sauce very salty, now we eat less salt, it is more difficult to preserve but the quality is still fragrant The traditional fish sauce in Sa Chau is only dried in the sun, not cooked, allowing the sun to slowly absorb the taste of heaven and earth. But making fish sauce is also very precarious, the fish cannot meet our needs, sometimes the fish is delicious but not sure to dry, or many families take the same batch of fish but have a good home. Partly fish, but also in the hands of people meticulously. Fish sauce each house has its own secret, not making superficiality, will reduce the prestige of the whole village. ” Currently, Sa Chau fish sauce is famous and supplied to many provinces across the country such as Dien Bien, Son La to southern provinces such as Ho Chi Minh City, Tay Ninh. Concerns with traditional jobs On average, one ton of mackerel can get 300 liters of fish sauce with a very dry formula. Sa Chau fish sauce also has many types, if it can be dried in the sun, the fish sauce is the most delicious, the price is stable, and if sun drying is not guaranteed, it must be sold at a cheaper price. Therefore, currently there are not many descendants’ class following the profession. That is also the concern of many people making sauces for many years. Ms. Nguyen Van Hai said that fish sauce here is made 100% by hand, through more stages, the filter is finished, dried, then dried again. If the fish sauce is semi-industrial, it will be finished with color, anti-rot. All flavors are natural, sun-dried to absorb from the outside into, naturally, the fish sauce is calming. When drying, it is necessary to be close to the sun, drying just enough 3 sun, but 4.5 sunshine will not fragrance anymore. Above all, making fish sauce depends on the weather, a little mistake is broken immediately, so it is so hard, children and grandchildren do not want to follow the profession. ” Sa Chau fish sauce is made 100% by hand, through many more steps, the filter is finished, dried, then dried again. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau fish sauce, although famous, is facing the danger of fading. The number of customers who order mainly know through referrals, patrons or come to buy places by themselves. Many families also choose to work part-time jobs while waiting for fish sauce such as cooking wine, making shrimp paste, making tapioca flour and turmeric. This is also a way to have additional jobs while waiting for fish sauce, while earning additional income. Ms. Hai added: “My village fish sauce is bought by people by themselves, and my house doesn’t have any billboards. Now the most important is the need for young manpower. Now people follow on the mass media, I know but cannot transmit, cannot spread. Like me, despite having a reputation for making delicious fish sauce, the future has yet to find a successor. Currently, Sa Chau village has about 30 households producing and processing fish sauce, of which 10 are large-scale producers. The fish sauce production and processing households here are granted food safety certificates by the Sub-Department of Agriculture, Forestry and Fisheries of Nam Dinh province. The life of the people in the fish sauce village is hard, but everyone is familiar with the smell of sea fish sauce, everyone is enthusiastic about every drop of fish sauce, creating traditional values ​​that few places can get./.

Proactive technology In Vietnam, since 2018, many localities have demonstrated the use of MBKNL in fertilizing and spraying pesticides for agricultural production. However, the results of using MBKNL in the field lack the stability, the accuracy of the equipment is not as expected, especially in the context that the current pesticides are mainly used for traditional spraying equipment, with the amount of mixed water many times higher … Facing this situation, the Ministry of Agriculture and Rural Development and the Ministry of Defense assigned the National Center for Agricultural Promotion (NNNN) to co-ordinate with the Plant Protection Institute, Hoa Lac High Tech Research and Application Institute and its management unit. The Ministry of Defense carried out the task of “Completing the technical process of using unmanned aircraft (UAV) – HLD18 spraying pesticides on rice plants”. Close-up of the HLD18 drone and the field of Truc Hung commune (Truc Ninh, Nam Dinh) – where the demonstration of aircraft spraying pesticides. Photo: MN Close-up of unmanned HLD18. “If we use the manual method to spray pesticides a day, 3 people can only spray 20 samples. But now with this aircraft, we no longer have the trouble of spraying pesticides, the productivity is significantly increased.” . Farmer Nguyen Van Phong (Truc Hung commune, Truc Ninh district, Nam Dinh) Mr. Le Quoc Thanh – Director of VNA, said that this device is made in Vietnam, so we have complete mastery of technology, software, hardware and warranty, training “pilot” to transfer to units, cooperation groups, agricultural services … Especially HLD18 equipment ensures security and defense as well as the issue of licensing flight zones for equipment. To evaluate the results of the trial using MBKNL HLD18 to spray pesticides on rice plants, VNA recently held a demonstration conference on using MBKNL HLD18 in Truc Ninh district, Nam Dinh province. In the experimental field, the participants and farmers witnessed the “pilots” in the flight control technology demonstration service group HLD18 spraying pesticides with different flight speeds at different formulas. Experimental results show that using HLD18 aircraft helps to reduce 5% of the input pesticide, and 5-10% of water. The use of airplanes helps to control rice diseases effectively by quickly suppressing epidemics and saves time for pest management, and at the same time reduces rice yield loss by 1-2% / ha compared to spraying pine usually because rice is not trampled during the spraying process. The amount of pesticides sprayed by MBKNL on the soil and water at the initial stage of rice plant development has not changed compared with the traditional method. However, to a later period, the amount of pesticides on rice plants is higher due to the decrease of spraying in the environment. The working capacity of an aircraft HLD 18 ranges from 10-20ha / day. Replication At the seminar, Mr. Le Quoc Thanh – Director of NTPPR shared: “From practice, the biggest effect of the model is to isolate farmers from pesticides, thereby helping to protect people’s health and The machine helps to increase working efficiency, not to be afraid of the terrain, save water and drugs, and increase production efficiency “. Farmers and delegates visited the rice growing model using HLD18 drones in Truc Hung commune (Truc Ninh, Nam Dinh) Also at the conference, VNA awarded certificates to 18 trainees trained to control MBKNL HLD18. In addition to the above advantages, through the specialized agency model, the operator is also trained to use MBKNL equipment to serve farmers. The initial achieved results will serve as the basis for Nam Dinh province in particular and the Red River delta provinces to organize the replication, contributing to increase the rate of technology use in the field. As a unit with more than 700ha of area for cultivating hybrid rice varieties, Mr. Lam Van Chieu – Deputy Director of Cuong Tan Co., Ltd. (Truc Ninh, Nam Dinh) said, Cuong Tan is the coordinator of the project NN- 08II. In the process of implementing the project, the company sent staff to participate in the control engineering class MBKNL HLD18. “After more than 10 school days, trainees have been practicing directly on the rice fields of Cuong Tan Co., Ltd. and up to now, it can be said that the basic techniques of controlling MBKNL HLD18 to spray pesticides have been proficient “- Mr. Chieu shared. Also at the conference, TTKNQG handed over to Hai Duong Agricultural Extension Center and Cuong Tan Co., Ltd., each unit 3 MBKNL HLD18 for application of pesticide spraying in rice production. Ms. Pham Thi Dao – Director of Hai Duong Agricultural Extension Center said, Hai Duong currently has about 115,000 hectares of rice cultivation. The average rice yield is 745,000 tons / year. With the handover of HLD18 aircraft by VNA, this will be an incentive for farmers to be able to efficiently produce rice, reduce labor, limit exposure to pesticides while ensuring productivity.

1. Which national park has the smallest area in Vietnam? Kon Ka Kinh National Park (Gia Lai)
Phu Quoc National Park (Kien Giang)
Xuan Thuy National Park (Nam Dinh) Xuan Thuy National Park in Giao Thuy district, Nam Dinh province is currently the smallest national park in Vietnam. According to the information about the unit, the garden has a total area of ​​7,100 ha, preserving the typical wetland ecosystem of the Red River estuary with typical fauna and flora species. This is also an ideal bird watching spot for visitors. Image: Khoitran1957 . 2. Which biosphere reserve is Xuan Thuy National Park an important core zone? Red River Delta Biosphere Reserve
Cat Ba Archipelago Biosphere Reserve
Can Gio Biosphere Reserve According to information introducing the destination, Xuan Thuy National Park is the core area of ​​special importance of the Red River Delta Biosphere Reserve, also known as the Intercity Coastal Wetland Biosphere Reserve. Red River Delta, belonging to 3 provinces of Ninh Binh, Nam Dinh and Thai Binh. This place was recognized by UNESCO as a World Biosphere Reserve in 2004. Photo: Daytripvietnam . 3. What is a special national monument in Nam Dinh? Relic of Ly Bat De Temple
Tran temple relics and Pho Minh pagoda
Cua Ong Temple relic Tran Temple and Pho Minh Pagoda in Nam Dinh City, Nam Dinh Province were classified as a special national monument in 2012. According to documents of the Cultural Heritage Department, this is a typical relic cluster in the system In the Tran Dynasty of the country, among the major religious and religious centers in the Red River delta, festivals took place to honor and honor the Tran dynasty. Image: Long river. 4. Which building is an important part of Nam Dinh ancient citadel? Thu Tu flagpole
Lung Cu flagpole
Nam Dinh flagpole Located in Nam Dinh City, Nam Dinh flagpole is an important work of the ancient citadel of Nam Dinh, ranked a national monument. According to the Nam Dinh Provincial Museum, the work was completed in 1843 under the Nguyen dynasty, but due to the destruction of bombs and bombs, this architecture was restored to its original state in 1997. Photo: Nam Dinh Provincial Museum . 5. Which of the following churches in Nam Dinh attracts many young people to check-in? Hung Nghia Parish Church in Vu Ban district
Hung Nghia Parish Church in My Loc District
Hung Nghia Parish Church in Hai Hau district Nam Dinh has many famous churches, attracting tourists to visit and learn. In particular, Hung Nghia Parish Church in Hai Hau district with large-scale architecture “like heaven in Europe” is the place that many young people come to check-in. Image: Trangdalat2911 . 6. What works in Nam Dinh have just been inaugurated in the past 2020? Cua Hoi Bridge
Thinh Long Bridge
Co Phuc Bridge Thinh Long Bridge is one of the typical projects in Nam Dinh, inaugurated in the past 2020. Crossing the Ninh Co River, the bridge is 2.36 km long, connecting the two districts of Nghia Hung and Hai Hau, and connecting the route from the center of Nam Dinh city to the coastal tourist area of ​​Thinh Long. Image: Ngoc Tan . 7. How many districts and cities does Nam Dinh have? 1 city, 9 districts
1 city, 7 districts
1 city, 5 districts Nam Dinh currently has Nam Dinh city, the provincial capital, with 9 districts: Giao Thuy, Hai Hau, My Loc, Nam Truc, Nghia Hung, Truc Ninh, Vu Ban, Xuan Truong and Y Yen. Image: Le Thanh . The church is as beautiful as the sky in Nam Dinh Phu Nhai Church (Nam Dinh) owns splendid domes, towering bell towers not inferior to European ancient churches.

The tile bridge of Luong pagoda is one of the famous attractions, check-in of Nam Dinh. Many potentials for tourism development When the Covid-19 translation affects the tourism industry, the psychology of tourists has many changes, the trend of self-sufficient, short-term, near-home travel is the choice of many Hanoi families. Destinations near Hanoi are “targeted” by many people. With the poetic and ancient beauty, Luong pagoda tile bridge attracts many tourists to take pictures and visit. More than 100km from Hanoi, it takes about 2 hours by road, Nam Dinh becomes the ideal place for Hanoi tourists to find a weekend rest. In the past, many people came to Nam Dinh mainly in the form of spiritual tourism at famous ancient temples and pagodas such as Co Le Pagoda, Keo Pagoda, Thick Covering, Tran Temple … But recently, Nam Dinh also known for many new and attractive destinations. Being a place where many Christians gather, the Hai Hau district, Xuan Truong area of ​​Nam Dinh has hundreds of churches, large and small, with many classical architecture in a unique gothic style. In which, there are many churches built elaborately and monumentally with dome design as in the West, including: Hung Nghia Church, Phu Nhai church, Kien Lao church, Thanh Danh parish. … Here, visitors feel lost in a fairytale world in the midst of Europe, easily having beautiful check-in photos like in the movie. Hung Nghia Church with classic domed gothic architecture like in Europe. One of the unique churches that tourists should visit when coming to Nam Dinh is the “Falling Church” located in Hai Ly commune, Hai Hau district. “The Church of the Fall” is also known as “The Church of the Heart”, due to the invasion of the sea, many items have collapsed, disappeared, this church has become an ancient ruins right by the coast. . With a wild beauty located in the middle of wild nature, “fallen church” has become a destination attracting many tourists. At this beach, visitors can also enjoy Nam Dinh’s specialties with many attractive seafood dishes. “Falling Church” on the coast of Hai Ly, Hai Hau, Nam Dinh is a check-in destination that attracts many tourists. Coming to Nam Dinh, in addition to exploring the unique church architecture, enjoying the literary songs of the culture of Tam Phu worship, visiting the beautiful ancient temples, visitors can also experience community travel. copper in Cuu Khuc ancient village with beautiful check-in spots such as: Luong pagoda tile bridge; visits to Pham Phao bronze trumpet-making village, Hai Minh antique village, Hanh Thien studious village – the hometown of the late General Secretary Truong Chinh; explore the Country Museum; Community-based tourism experience at Ecohost resort. This is probably the biggest value Nam Dinh tourism brings to visitors when visiting and experiencing new tourism products. In the tour to discover Nam Dinh, visitors can also visit the Pham Phao bronze trumpet village, to meet the family of artisan Nguyen Van Cuong who has a 70-year tradition of making brass. Increase connectivity to become a new travel product In early April, VietFoot Travel Company and members of the VGreen Sustainable Tourism Club (under the Hanoi Travel Association) organized a tour of Nam Dinh in the form of a caravan (self-driving) with the name “Exploiting Son Nam land”. The survey, involving more than 40 people, including travel agencies and tourists, aims to help tour operators build new tourism products connecting Hanoi and Nam Dinh for visitors by the end week. Tourists visit the Country Museum, an attractive cultural site, displaying many artifacts about life in Vietnamese villages. Deputy Director of Haseco Travel Trinh Thi Giang said that Nam Dinh has tourism potential when combining East-West cultural quintessence, can develop experiential tourism, community tourism, tourism. Linh. However, the tourist destinations of Nam Dinh have not been exploited much, the survey trip “Exploiting Son Nam land” increases the connection between Hanoi tourists and Nam Dinh’s tourist destinations. Meanwhile, Director of Pattours Travel Company Vu ​​Giang Bien – Vice Chairman of VGreen Club said that the survey helped Hanoi travel agencies to have a more detailed view of the potentials that can be exploited. thereby strengthening the promotion and communication strategies, creating efficiency for the construction of new tourism products between Hanoi and Nam Dinh. As the lead organization for the survey of caravan products “Exploiting Son Nam land”, Director of VietFoot Travel Company Pham Duy Nghia shared, the unit will build more tourism product lines Hanoi – South Dinh with a stay of 2 days 1 night for tourists on weekends. In particular, there will be many products designed specifically for visitors to have more options such as: tourism to explore the beauty of ancient churches, spiritual tourism, community tourism, ecotourism to experience village culture. hometown … “We hope to build more new tourism products to create effectiveness in stimulating tourism demand in Hanoi and neighboring provinces. Currently, the units start to deploy Ha tours. Noi – Nam Dinh “, Mr. Pham Duy Nghia said.

In some localities, the price of live pigs has reached 78,000 VND / kg In the Central region, the Central Highlands, the live hog price today decreased in some localities and fluctuated between 70,000 and 74,000 VND / kg. Accordingly, the two provinces of Quang Tri and Binh Dinh both reduced VND 2,000 / kg, currently trading at 71,000 VND / kg. Similarly, after losing VND 2,000 / kg, Thua Thien Hue province recorded the lowest level in the region of VND 70,000 / kg. This is also the lowest price in the country. In the South, the live hog price today increased – decreased in contrast in some provinces and fluctuated in the range of 72,000 – 74,000 VND / kg. Specifically, Kien Giang province increased by 1,000 VND / kg, currently purchasing at 74,000 VND / kg. In the opposite direction, after losing 1,000-2,000 VND / kg, the two provinces of Bac Lieu and Tra Vinh respectively traded at 73,000 VND / kg and 74,000 VND / kg. The rest of the provinces and cities in the region did not see any change in prices compared to yesterday.

From early morning on Hai Thinh beach (Nam Dinh), there were dozens of fishermen leading the sea. This is a job that helps people have the main source of income for the family. The job of the players who don and rake depends on the country. Big countries go a little later, sometimes until after 1pm to end. The tool for scratching is a 5-7 meter long tattoo, the base of the tattoo is attached with a razor neatly in a rectangular iron frame so that it can be inserted deep into the sand and move more easily. Despite the hardship, but for 40 years, Mr. Tuy has not given up a day except when he is sick. Scratching places are usually sandy beaches on the sea with a depth of 0.5-1m above sea level. The person who rakes with one hand holds the bamboo handle, the other hand resting on the waist with a recoil. Average raking is 15-20 meters a time calculated about 10km per session and soak in sea water continuously for 6 hours. If locating, the fishermen have to immerse themselves in the sea water, while for the claw don, they will have to bow down to dig from under the sand layers. Fishermen have to use small shovels to flip up the sand and sea soil to dig. Don is shaped like a bottle but smaller so you have to look closely to see. The don season peaks from May to June Due to direct contact with water and sea soil, the legs and hands of the rake fishermen have many wrinkles and pale skin. The donation bucket accompanies the fishermen every raking session If they are lucky, each day fishermen can earn from 300-500 thousand VND. On days when the weather is not favorable, we can only scratch a little and we have to go home. Don will be cleaned by fishermen for processing and consumption The fresh pawns cost 30-50 thousand VND / kg and are very popular with the people. Since the donation, the donation has a value, the job of rake and donation attracts more people to do and less and less.

Many researchers believe that the history of Hanoi pho is more or less related to the Co family in Nam Dinh with the famous beef noodle specialty. However, in the process of integration, acculturation and intercultural integration, besides the similarities, Hanoi beef noodle soup and Nam Dinh beef noodle soup are still different. Nam Dinh beef noodle soup is attractive thanks to the thin, soft, chewy noodle cake and the way to prepare the rich, rich broth. Nam Dinh beef noodle soup is delicious thanks to bone broth, spices, pepper, cinnamon, anise, cloves, cilantro, cardamom … and fresh, carefully selected beef.

Vietnamese noodle soup into the South

Unlike vermicelli in other places, Nam Pho is big, round like chopsticks, white, soft and firm. The broth of the noodle dish is made similarly to the crab vermicelli. Vermicelli is eaten in combination with vegetables such as spinach, cabbage, oregano, perilla, coriander, basil, cilantro, raw bean sprouts … for a cool taste, nutritional balance.

Noodles sung.

Noodles sung

Bun sung is a familiar dish of Nam Dinh people. After picking and washing them, they put figs in separate bowls. Wherever customers eat, they can add spices, salt, chili, vinegar and enjoy with noodles. The broth of the vermicelli dish has a sweet, bold, sweet taste of the crab combined with the greasy taste of the fat, the acrid taste of the fig, becoming a very unique and attractive dish.

Nem holds Giao Thuy

Giao Thuy Nem is one of the famous specialties of Nam Dinh. To make spring rolls, one has to choose meat very carefully. The meat to make spring rolls must be delicious butt meat. After being boiled, the meat is thinly sliced, large, and then the knife is gradually softened. The cuticles are cleaned, boiled through boiling water and then sliced ​​into fine fibers. Next, mix the meat, skin with pure fish sauce, crushed garlic, pasta and hearth together, sprinkle a little more sliced ​​lemon leaves, then hold it into balls, wrap with polyscias fruticosa leaves, fig leaves and wrap. with the outer layer of banana leaves. When eating, diners “pick up” spring rolls into pieces and roll together with guillotine leaves, dipping with pure fish sauce mixed with garlic, chili to fully feel the salty, sweet, acrid flavors …