The Hre have lived for a long time, mainly in the districts of Ba To, Son Ha, Minh Long, a few in the districts of Tu Nghia, Nghia Hanh, Tra Bong, Son Tay and Mo Duc district (Quang Ngai); An Lao district (Binh Dinh); Kon Plong district (Kon Tum). Currently, there are a very few working, living and living in most districts, towns and cities in Quang Ngai province and some provinces and cities such as: Thua Thien – Hue province, Ho Chi Minh City. Da Nang, Quang Nam province, Gia Lai, Dak Lak, Dak Nong, Lam Dong, Khanh Hoa, Ninh Thuan, Dong Nai, Binh Duong, Ho Chi Minh City… The Hre river is a tributary river of Tra Khuc river, flowing through Ba To and Son Ha districts, upstream from Ba Xa commune through Ba Vi, Ba Tieu and Ba Ngac communes (Ba To). , through the territory of the communes of Son Ba, Son Ky, Son Thuy, Son Hai, Son Cao, Son Linh, Son Giang, Son Thanh, Son Ha, Son Nham (Son Ha). The section from Son Cao commune to Son Nham commune (Son Ha) is called “Cai” river (Cai river), in Hre it is called krong dieu Kreq. Kroang/krong means stream (river, stream). Dheac/dhia means water. Kreq River is the name of the river Kreq. The Hre River is the largest river in the four tributary rivers of the Tra Khuc River, which are: Re/Rhe (dheac Hre), Rinh (Hjinh), Xa Lo (hlo), and Tang (Htong). ) and other small streams… The downstream section of Tu Nghia and Son Tinh districts to Cua Dai Co Luy (Quang Ngai city) is called Tra Khuc river. In the past, the Hre people were named after different regions. For example, the communes of Ba To district and Son Ba, Son Ky, Son Thuy, Son Hai (Son Ha) are called “Hre” (probably named after the Hre river). The remaining communes of Son Ha district are called “Krêq” (probably named after the river Krêq, ie Cai river). Minh Long district called it “Hre Ravăh” (probably named after the Ravăh river, ie Phuoc Giang river). An Lao district (Binh Dinh province) is called “Hre Hdinh” (the people of Dinh). Kon Plong district (Kon Tum province) is called “Hre Wi Hlac – Vah E” (ie Vi Olak – Bo E). In which, “Hre” accounts for the largest proportion, followed by “Kreq”, “Hre Ravăh”, “Hre Hdinh”, “Hre Wi Hlac – Văh E”. However, nowadays, people no longer call the names according to the region as in the past, but unified as mangai Hre or contamoi Hre. Mangai means person. Contamoi or gong/gung means ethnic minority. The sound of reading (saying) the word “Hre” (Hre river, Hre people) is the correct and standard pronunciation, the vast majority of Hre people in the past still speak. However, nowadays, some Hre people are still used to calling their clan name Re, or Hre. As for the Hre River, if you speak Kinh (Vietnamese), it is the Re river. But when they speak the Hre ethnic language, it is dheac/dhie Hre (ie the word Hre, not the word Re).

The images of a fruit garden on the rooftop of a building in Ho Chi Minh City have caused a “storm” on social networks when attracting more than 100,000 interactions. After just one day, the series of photos received more than 16,000 comments and nearly 5,000 shares. The owner of the garden is Bang Nguyen, he is a bachelor of accounting from the University of Economics Ho Chi Minh City. Bang Nguyen said, he has been growing trees on the terrace for about 4 years now, since buying a house in Tan Phu district – Ho Chi Minh City. “Due to the impact of the epidemic on work, I have more time at home. But because of that, I have more time to plant and take care of trees. Especially the cantaloupe. As you can see, most of the area of ​​the rooftop garden is for melons. It is also the most difficult variety to grow among terrace plants,” said Bang Nguyen. Bang Nguyen said that every day he spends about 2 hours on the rooftop garden. “Because there are only husband and wife and small children at home, I do a little bit every day, mixing some soil. Initially, I planted orchids mainly, about 200 pots of orchids. After that, I spent about 25m2 of the total 70m2 behind planting cantaloupe. 25m2 in the middle to grow orchids, apples, guavas, tomatoes, vegetables … 20m2 in front for outdoor wooden floors, around planted roses, a little melon, 2 grapes “- Bang Nguyen said. Bang Nguyen also revealed that many gardeners were unsuccessful, possibly due to improper mixing of media and ways to prevent pests. The soil for planting must be clean soil, mixed with rice husks, and composted manure. Each type of plant I mix with a different ratio, but must ensure porosity, watering is drained, not stagnant on the face. When growing vegetables, mix the soil once, fertilizing once is enough, but when growing melons, when the trees are fruiting, they must be fertilized many times with composted fish protein and bat manure. Prevent worms, thrips, red spiders using neem oil. To prevent fungal diseases for plants, use self-incubated organic microorganisms “- Bang Nguyen revealed. According to Bang Nguyen, he invested a lot of money in the garden. This whole season of cantaloupe, he costs about 5-7 million money for seeds and fertilizers. “Currently, this crop I plant 80 roots, collect 80 fruits, yield about 200kg. This is the 4th melon crop. In the first season, I planted 30 plants but almost failed because I didn’t know how to prevent powdery mildew, rhizomatosis, etc. Later on, I had to learn and learn in all the melon associations. garden net, go to the instructions to read carefully, find and get to know the brothers and sisters who have planted before to be successful” – Bang Nguyen said. The image of bunches of grapes laden with fruit makes many people excited. Let’s see the pictures in the 70m2 garden on the rooftop of the high-rise building.

Where are the leaves and flowers – a wild plant that grows a lot in An Giang. Photo: Tourism Newspaper Prohoc sauce (prohok – boo hoc), according to my mother-in-law, the climate in the South has two seasons: rainy and sunny. In addition to the rice season, the fish season is also the main season of the Khmer farmers in the South. They catch fish in many forms such as slapping or fishing, spreading nets, fishing nets, etc. Where they can be caught, they can be dried there with large fish, while small fish are made into beef sauce. Every house makes two or three jars to eat all year round. Bo hoc sauce is almost considered as the main dish in the culinary life of the Khmer people as well as the Vietnamese people’s snakehead, choke, and roe sauces. Although their way of making prohoc fish sauce is similar to that in Cambodia, but through the stages to become bohoc sauce, it is necessary that there is no longer a musty smell, especially without maggots. Usually they use snakehead fish more than other types of fish, of course, snakehead fish to make fish sauce will be more delicious. Select suffocated snakehead fish, scrape the scales, scrape the blood on the spine, wash and soak in cold water for a day and a night (24g), then take it out and leave it in a basket to drain. Use a knife to gradually fish the fish, add a small pinch of salt and a little cold rice, mix well. Incubate in a sealed container, the next day take out the fish and place it in a thick basket, cover the basket with a piece of mocha, use a rock or heavy object to ballast the water with a fishy smell. Then, put the fish in a jar or glass glue, use your hands to receive the fish easily, cut the mo areca to fit the mouth of the jar or glue it on, use a bamboo brace to fasten it. Then proceed to cook salt water poured over the fish and then dried in the sun. About three months, the fish sauce can be eaten, but only used for making stewed, fried, seasoned soups, cooked vermicelli or cooked with potted rice noodles with shaved corn with straw mushrooms and snakehead fish or shrimp. If you want to eat it raw, you must leave it for a year or more, the longer you leave it, the more delicious it will be. Beef broth of Khmer people. Usually fish sauce is eaten raw with thinly sliced ​​​​fruit or paired with herbs of all kinds. In particular, when cooking vermicelli, fish meat is shredded, boned, put in a mortar with wormwood vermicelli, boiled, combed for water, then added fresh snakehead fish, pork, minced lemongrass into the pot of water. leo. Those who have never eaten prahoc sauce, when they heard the name mentioned, they were afraid. But if you happen to stand in the wind, someone is cooking fish sauce, the sense of smell can enjoy a faint aroma mixed between the pungent smell of brewed fish and the sweet aroma of fish sauce. That taste makes us drowsy, listening to the hungry stomach. Having a sip of spinach soup or a bowl of vermicelli, there was nothing happier than that. Happier if you can eat a piece of raw fish sauce sandwiched with the fruit, the sour and sour taste of the fish sauce mixed with the sweet and fragrant taste of the fish sauce, the warm and spicy taste of minced lemongrass, dissolved in a sip of wine cooked with rice, is nothing better. It’s like listening to the wine pushing the fish sauce and slowly drifting into the throat, slowly ripening… gradually…, falling into the stomach. Please bear with me, I don’t know what language to use to describe all that “delicious” pleasure! Where is the dried gourd salad with choke fish . Photo: Tourism Newspaper At home, my wife gently washes each bunch of young leaves, each tiny bunch of tiny aluminum flakes, drains before mixing the salad with cucumber, thinly sliced ​​tomatoes, and purple onions. Similar to the way to mix durian salad of the Vietnamese people in Sam mountain (Chau Doc, An Giang), it is mixed with dried snakehead fish, shredded grilled snakehead fish or with shrimp, tiger, boiled bacon cut into pieces and eaten together. coriander leaves. But, with the Khmer it is a little different. After washing vegetables, tomatoes are grated into thin circles; thinly sliced ​​purple onion; cilantro, chopped coriander only; chili, minced garlic. After that, my wife started to process the mixed water and put the cooked tamarind in a bowl to make boiling water, stirring to dissolve the tamarind rice. Then she began to process the mixed water, using cooked tamarind in a bowl or cup, boiling water in, stirring with chopsticks until the sour substance was diluted in the water. Prahoc sauce is also put in a bowl, add boiling water, and crumble until the meat is broken. Then, comb the water to decant the fish baits and bones. Crush garlic, chili, add a little granulated sugar and then add two kinds of tamarind juice, fish sauce, stir well, sweet and sour seasoning. When the shrimp or tiger is cooked, take it out, take out the cooked meat and cut it into thin pieces. Put both in a bowl of vegetables, add the mixed water, mix well with the leaves and flowers, then start enjoying. Unlike at home, where I sit to eat on a chair around the table, Khmer people eat on a plank, all the dishes are arranged in the heart of the board. Everyone in the family, along with my father’s two brothers and my (mother’s) brother, my wife sat cross-legged around the tray of rice. My father is the oldest person in the family, holding a cup and chopsticks to invite: “Each oot kho nia hop bai” (the whole family eats rice). I took each chopsticks of salad into my mouth, chewed slowly, the sweet and sour taste of cucumber, tomato, the spicy taste of garlic, chili, laksa leaves, coriander mixed with the sweetness of shrimp meat, the fat of pork belly. shine in the district with the sweet and bitter taste of sorrow. All of these are imbued with the sweet aroma of beef sauce, creating a delicious taste. Sorrow salad is no longer a favorite dish for men to sip with kh Kha wine, there is nothing better than telling stories in gatherings. My father-in-law holds a bottle of wine that is fermented with home-cooked glutinous rice that my uncle and I bring in according to the Khmer custom in the days of Sene Dolta (anniversary ceremony). He poured out a small glass, clear drops of wine slowly sparkling, showing a very high alcohol concentration. Picking up the glass, he said: “Onh Chon ate every ounce of happiness” (inviting everyone to drink wine). He brought a glass of wine to his lips, gulped it down, then wheezed, said: “Sê Chchanh” (good wine) and then poured a pass for each person. When I came to my circle, I refused because the wine was too strong, but my uncle said: “Num salinh top brother chon” (Ba Thuong Ba just invited). Hearing that, I couldn’t refuse and reached out to accept the wine glass. Before drinking, I picked up a chopsticks of salad, put it in my mouth, chewed it slowly, enjoying the sweet aroma, then swallowed, then gulped down the glass with my breath, the spicy alcohol on the surface of my tongue and then “swallowed” the salad pieces for them. drifting slowly, slowly, heating up as if they were ripening, softening and disintegrating. Enjoying this delicious dish, I realized that, no matter how sad, but when chewing a piece of melancholy salad, the sorrow is also broken and blended into the delicious taste that gradually drifts down to the stomach, leaving only a sweet, bitter aftertaste on the tip of the tongue that we always feel like eating more! Chau Doc (An Giang), where is known as the “kingdom” of fish sauce. Photo: Huynh LamTGTT On that day, when the cool winds swayed the surface of the Hau River, the first rain of the April season watered the fields and awakened the young shrimps that were still sleeping in spring in the shells clinging to the field or in frogs and crab burrows. , eels, snakes… At that time, the uncles started a self-reliant life. This is also the time when Khmer farmers are busy for the rice sowing season. The lush green carpets grow with the water. The shrimps are also growing up. By the middle of the eighth month of the lunar calendar, the rice begins to ripen and the fields are golden, and people are anxious for the harvest. The fields are drained and the water flows down the canals and canals. This is the season of catching shrimp. Children, adults, women, young people, anyone can participate. People use bamboo slats, walk in the deep corners of the fields or use fine nets to drag along the canals. But the most common is to use scrubbing to place the free place to drain the water flowing down the canals to catch shrimp. Shrimp is an inexpensive source of wild food, but rich in protein, calcium, and easy to prepare. Can be boiled with rice paper, raw vegetables; fried dough; warehouse; roasted… but the best is to make fish sauce. The Khmer shrimp paste, called bo-ot, is different from the type of shrimp paste we usually use. The method is also simple, but must be carefully selected, remove moss, snail shells, dead leaves, grass, garbage, etc. Most importantly, remove the ones on the head with luminous substance by putting the shrimp in the ball. dark for easy viewing. If chosen incorrectly, when making fish sauce, it is easy to be poisoned. After choosing, wash, and use 1kg of shrimp with a high concentration of base wine, 50gr of granulated salt, marinate, cover for about 30 minutes, drain water, mix in a cup of cold rice, 100g of white granulated sugar, Get the cloves into the glue. About three days later, add chopped ginger, garlic, and crushed chili, mix well into the glue. Try eating a piece of ginger, if it tastes sour, the fish sauce has been eaten. Bo-ot fish sauce is very delicious, sour, sweet, aromatic, spicy… stimulating the digestive system, it is difficult for any kind of shrimp paste to be compared with its unique flavor. Shrimp sauce is served with raw vegetables of all kinds along with fresh vermicelli, rice paper and pineapple, acrid banana, sour fruit, thin slices when the family has an anniversary, party… But it is also used as food in daily meals. family day. When eating sandwich with grilled catfish, beef sauce gives me its wonderful taste, so I can’t help but “work hard” to bring my wife back to visit her family whenever I have the opportunity. And every time, besides visiting the health of my wife’s parents, and then gathering around the family tray of rice, I often enjoy the unique taste of beef sauce and beef sauce in a meal full of love. feel dear!

There is no tree species that can withstand the fierce heat of the land when there are 16 months without a drop of rain (as in 2007). The native vegetation is almost dust. The rare geysers in the ancient mulch forests that I used to know are now gone. The soil flakes off and becomes dust, leaving behind a layer of gravel with no nutrients … Meanwhile, a guy reading books like me does not have much understanding of geology, geography or plants … The dream of flowers like Panduranga pebbles, turns sand and passes slowly through his fingers. But not only me, there are many other people, especially young people who work in science, are constantly thinking and finding ways to combat desertification, covering the barren barren green. of Ninh Thuan land effectively. I was very happy to read from the disaster risk reduction and climate change expert Nguyen Ngoc Huy that: he and his friends in the Living Foundation are researching and experimenting with regeneration. green, proceed to green barren hills, revive forests and vegetation for Ninh Thuan. Holding PhD in disaster risk reduction and climate change at the University of Tokyo (Japan) in 2010, Nguyen Ngoc Huy has more than 15 years specializing in research on natural disasters and climate change in other countries. Asia-Pacific region. Acacia has a strong vitality in dry areas. His FB Huy Nguyen page has become a reputable channel for reporting disaster warning and extreme weather for more than 10 years. Especially during the rainy season – storm – flood in 2020, Nguyen Ngoc Huy’s forecasts proved very accurate and timely, helping people in impending natural disaster areas to foresee, to take steps to prepare and prepare. appropriate room, minimizing the loss of life and property. In addition, he has established and participated in a number of groups to help and improve the environment in the face of the extreme impacts of La Nina or the Solar process in the country … In Ninh Thuan, Huy’s program and the Living Fund have two main activities. One is afforestation with the participation of indigenous peoples and the Provincial Forest Conservation Management Board (MB). Second is a cultural activity combining afforestation with the participation of people outside Ninh Thuan. Their aim is to create vegetation first, and then bring in the trees. But because the people’s goats and sheep graze eating socks, threatening to gnaw everything, they plan to have to plant trees over the canopy and cover the vegetation close to the rice field. In the immediate future, in 2021, the Living Fund group plans to experiment with 10 hectares, planting about 20,000 trees, mainly Neem trees and Thanh That trees. Dr. Nguyen Ngoc Huy said: “Thanh That tree has been tested by the forest protection board, so we can confidently plant it.” Neem, which is an exotic tree, like Sau Dau, has long been proven to be a “champion” tree that can withstand drought, which can grow very well on arid Ninh Thuan. However, this plant, up to now, has been extracted medicinal ingredients for the production of toothpaste, pesticides, cosmetics … but has not brought about significant benefits, except for the creation of green arrays. The Neem tree is quite large, but can not take any wood. Firewood also does not. Its leaves are bitter and poisonous, and goats and sheep do not eat. Moreover, under the Neem canopy, there is no native vegetation or tree species that can symbiotic. Although planting Neem can create green patches, Neem trees can grow on dry land but cannot solve the problem of soil retention and anti-desertification. Sharing with Nguyen Ngoc Huy and the Living Fund team, I think indigenous Tree can be a viable solution. Cay Dep also has many other names such as Keo Dau, Binh Linh, Tran Apple, Apple Nhon, Flea, Keo Worm … It has the scientific name of Leucaena Leucocephala (Lam.) De Wit; Fabaceae, Fabales, grows in the tropics. In Ninh Thuan and many other rural areas, trees are often planted as fences. The canopy is wide, the bark is gray. The leaves are twofold, with potted glands on grade 1 stalks (a typical feature of the virgins subfamily). Flower head to head, white corolla. The fruit forms clusters. When the seeds are green, they can be eaten and are often used as medicine for worms (when I was a child I ate them all the time, each time I boiled the whole pot), when the fruit was ripe, the seeds turned dark brown. Wikipedia notes: “It is also a very efficient plant for nitrogen fixation, with masses greater than 500 kg / ha per year. The fruit and acacia leaves can be used as animal by-feed. Ecology can regenerate seeds very well, so people often use Acacia as a pioneer tree for forest rehabilitation. Easy to live and for wide canopy, Acacia is widely grown as a fence. Acacia seeds will be scattered on land that has lost the properties of forest soil, germinating Acacia and will gradually improve the soil properties here, creating conditions for other trees to grow. […] Acacia grows well in well drained soils, less acidic, and can adapt to salty and coastal soils. Rooster is very drought tolerant but does not tolerate waterlogging, especially when young “. All the characteristics are described in the document proving that D Chop (Keo Dau) is very suitable for being a native tree species creating green patches for the recovery of vegetation in Ninh Thuan. In the years 1980 – 1990, the dried flat beans were collected by Ninh Thuan people and used a lot to make the prices (long, small, chewy stalks) to replace green beans, black beans, which are quite expensive. This proves that Keo Dau is easy to germinate. Acacia Seeds are easy to collect in large quantities so that they can be used as a source of seed bombs to spread on barren hills and wasteland in the early rainy season. Pile roots, deeply ingrained, resistant to drought, can grow in meager holes stuck between rocks, with little rainfall left behind. When growing, it will keep mountains and hills for this meager amount of land and water, enabling other shrubs to grow. Growing Acacia Rooster, certainly goats and sheep will have a favorite dish. However, woody trees regenerate buds and leaves quickly, so if protected well, this is not a concern. In the fences, bushes, when this plant has stood on its feet, vines such as leprechaun, vase, or flowers of five colors … are also very easy to symbiotic and develop. Fortunately, when I transferred the information and hesitantly suggested it, Huy Nguyen and his team were both quite interested. Huy Nguyen texted back: “I have passed your suggestions to the Forest Expert of the Living Fund. He will discuss with the local people and planters to find a way to experiment.” Hopefully, with the suitability and rapid growth of this indigenous tree species, the opportunity to revive the pioneer vegetation for Ninh Thuan will be closer. And from that, the indigenous genetic resources, other suitable plants will also have the opportunity to reproduce, return the green color, the vegetation, the forest … for the Panduranga plain to reduce the burning sun. Who knows, one day not far away, passing Ninh Thuan during the Tet season, my profuse forest is bursting with gold, causing travelers to collapse, passersby and souls …

Aloe vera (Aloe) The gel in the aloe leaves is a great remedy for acne scars. You just cut a leaf, take the gel and apply it to the scar. Wash off after 30 minutes. Apple cider vinegar Apple cider vinegar can remove old layers of skin cells and thus may help fade acne scars or dark spots. You just need to take some apple cider vinegar, dilute it with a little water and apply it to the bruises. Wash off after 30 minutes. Lemon juice Lemons help synthesize collagen in the body. Squeeze a little lemon juice and apply it directly to the affected area. Wash off after 30 minutes Neem tree leaves (also known as Indian oval) Neem is a popular medicine and has been present in many home remedies since ancient times. All parts of the neem tree, from leaves, flowers, seeds, fruits, roots to the bark, are used for healing. Today, neem is used as a popular ingredient in oral care, skin care or hair care. The United Nations has recognized neem as the “tree of the 21st century”. The leaves of the neem tree contain many nutrients and active principles of action for prevention and treatment. They contain more than 100 active compounds. Neem leaves are believed to have anti-fungal, anti-bacterial, anti-malarial, anti-viral, anti-inflammatory, hypoglycemic and insecticidal effects. In addition, eating fresh neem leaves daily can provide your body with essential nutrients such as protein, fat, carbohydrates, iron, calcium and fiber. Sandalwood Sandalwood has incredible soothing and cooling properties. Soak a piece of sandalwood in water for several hours. Apply this water to blemishes. You can also apply sandalwood plaster to treat acne scars.