Rice noodle rolls: about 1kg Fresh vermicelli: 400 g Beef: 400 g Onion: 1 piece Cooking oil Fish sauce, pepper, chili, vinegar, ginger, sugar, lemon, garlic. Chinese coriander, bean sprouts, marjoram, lettuce, basil Illustration. Doing: Step 1: The raw vegetables pick up the deep leaves and then wash them, soak them in a basin of water mixed with a little salt. Then remove them, drain. Peel ginger and garlic, wash and chop finely. Peel the onion, wash it, and then chop it. Beef is washed and thinly sliced, when buying meat, you should choose the sliced ​​tenderloin, gradually the meat will absorb the spices and when eating, the meat will be softer. Then marinate the meat with ginger, spices and a little cooking oil for about 15-20 minutes for the meat to infuse and bring up the traditional flavor. Step 2: Put the pan on the stove, pour in cooking oil, heat and fry the garlic, then pour in the beef and stir-fry with the onions until cooked, then remove to a plate. To stir-fry beef well while stir-frying, you should pay attention to stir the meat quickly and on high heat so that the meat does not come out of water. Step 3: Spread 1 piece of pho on a plate or tray, put lettuce, a little vermicelli on top, beef evenly spread on the surface, a few stalks of raw vegetables and then gently roll tightly so that the meat does not fall off and The noodle piece was not torn. When rolling pho, you should leave the glossy side out so that the noodle roll looks more beautiful. Roll until the end of meat and cake, when arranged on a plate, you can leave the noodle roll whole or cut it into bite-sized pieces, when eaten with dipping sauce. Step 4: The sauce is also an important part of the dish. You mix the sauce with the following ratio: 1 teaspoon of sugar, 1 teaspoon of delicious fish sauce, 1 teaspoon of vinegar or lemon juice, about 5 tablespoons of filtered water. In the process of making dipping sauce, you need to taste it regularly to balance the spices to taste. Stir the mixture in the dipping sauce until dissolved, add a little minced garlic and a few slices of chili to the sauce. The dipping sauce will have a sour, spicy, salty, sweet taste of spices and a little spicy of chili. Have a good time!

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.

The old driftwood was picked up from the bottom of the Tien River, over time and eroded by water, people can no longer distinguish what kind of tree they are, so they call them driftwood. The hundred-year-old driftwood roots were “enchanted” by Mr. Nguyen Van Nghiep (43 years old, living in Cho Moi district, An Giang), sculpted into a unique collection in the West. After being salvaged, the driftwood stumps were created by craftsmen into beautiful works (Photo: Thien Chi) Currently, he owns nearly 40 artworks of “terrible” size, including: two sets of 12 zodiac animals, Buddha statue, rockery, 24.5m long painting, house full of driftwood, 3D painting table. , tables and chairs… The sculptures are very lively and soulful as if they were telling stories of time. Unique, nearly 200-year-old t-shirt craft in Ha Tinh According to Dan Tri Newspaper, Ha Tinh has a village that has been attached to the profession of sewing (sewing, knitting) ao dai for nearly 200 years. My job in Yen Lac village is done all year round, but the most is from the 3rd to 6th lunar month. Experiencing many ups and downs, the profession of wearing ao dai is still maintained and kept its own unique features. The shirt not only helps to cover the burning sun and cold, but also helps many farmers here have an additional source of income in life. The most important materials to make a shirt are the leaves, in addition to the leaves of the ash tree (palm tree), rattan rope. It takes almost 2 hours to finish a shirt. For many farmers in Ha Tinh, the shirt is considered an inseparable thing when going to the field. The shirt helps them resist the sun like burning fire or the cold that cuts the skin and cuts meat. Unique ironing steakhouse in Saigon Unlike a regular steak, which does not require a pan, beef at a restaurant in Saigon is grilled directly with a chicken iron. The idea of ​​​​using a chicken iron has been cherished for a long time by restaurant owners. Originally, the owner is a lover of antiques, so he devised a way to cook beef in this way. Ironing steak (Photo: GiadinhNet) The ingredients for the steak here are brought to the table, accompanied by a traditional ‘hot’ chicken iron. Diners will put the iron on their own marinated beef, rare, medium or well cooked depending on each person’s preference… Ironing steak costs about 300,000-400,000 VND/serving. Strange sour pho in Ha Giang Referring to the cuisine in Ha Giang rocky plateau, tourists often mention dishes such as thang co, men men, au tau porridge, corn wine, Shan Tuyet tea… but not many people know that sour pho is also famous. poor here. Sour pho was introduced to the northern mountainous provinces such as Ha Giang, Lang Son, Cao Bang, etc., after the Man Thanh Dynasty (China) more than 300 years ago. In the past, sour pho was only used in banquets, but now it has become a favorite breakfast dish of many people in Ha Giang. The main thing that creates the taste of sour pho is the sweet and sour broth. The special broth is made up of a very sour vinegar mixed with sugar, mixed with tapioca flour and a little spice – all brought to a boil and stirred by hand. The unique dish “bumpled duck eggs” in Hue According to Dan Tri newspaper, duck eggs are a familiar dish with Vietnamese people, eggs are often served with laksa leaves, ginger and a little spice. But in the city. Hue (Thua Thien – Hue province) has a shop specializing in selling duck eggs with a new way of processing, creating a sense of excitement that attracts people to eat with the name “Battle duck eggs”. Squeezed duck eggs are a new dish (Photo: Dan Tri) Squeezed eggs will be peeled and then mixed with spices such as onion, salt and pepper, ginger sauce, sweet and sour, galangal, laksa leaves, melon, lemon leaves, fresh pepper, chili, garlic… Eaters can enjoy, feel the new taste of duck eggs. The “super rotten” dish that few dare to try of the Northwest people Rotten buffalo skin, also known as dung min, is a typical dish of the Thai people in the Northwest. The raw material to make this dish is buffalo skin. After filtering, the buffalo skin is wrapped in banana leaves and incubated for about two days depending on weather conditions. After a period of incubation, the smelly buffalo skin is washed, the hair will fall off. People bring the skin to dry, then use it to cook soup, cook banana flowers or bake depending on their preference. Rotten buffalo skin (Photo: Ytimg) For locals, this is a specialty with a distinctive taste. But for many people, just hearing the name and smelling the smell did not want to enjoy this unique dish. But this is a specialty dish for those who like to discover “unique” flavors. Garden boy “magic” garbage into expensive paintings Old jeans, banana peels, melaleuca peels… are all discarded things, but through the talented and creative hands of a guy in Kien Giang, they have turned into valuable paintings. In 2004, Mr. Le Hoang Nhan (born in 1982, in Dong Hung B commune, An Minh district, Kien Giang) recycled Melaleuca bark material into unique paintings. In 2019, the painter from Melaleuca country released pictures made from banana peels, very eye-catching jeans. In 2020, Mr. Nhan continues to create paintings made from jeans. From worn, faded jeans suddenly became fancy paintings through Mr. Nhan’s hands. To date, Mr. Nhan has made more than 1,500 paintings of melaleuca shells, more than 50 paintings of banana peels and 30 paintings from old jeans. Hanh Nguyen (Synthetic)

However, in order to keep the true taste of Vietnamese pho, Filet Pho has experienced many difficulties in learning pho recipes and finding ingredients to match the traditional pho style. Entrepreneur Ninh Nguyen, owner of the Filet pho brand, shared: “ Before embarking on implementation, it is necessary to prepare all the ingredients, calculate so that the taste of the finished product has the highest harmony, satisfying the taste, smell and sight of customers. “. “ As a business, you need to put your mind first to maintain the reputation and support of customers. However, in the traditional pho business, the mind must be bigger because this is not only an ordinary dish but also the quintessential Vietnamese dish. “, businessman Ninh Nguyen confided. Before Filet Pho was officially launched in the US market, businessman Ninh Nguyen said that she also had a lot of difficulties in how to harmonize the taste of her dishes to match the local people. However, she still chooses to keep the traditional flavors of this dish, so that Vietnamese communities, even though far from home, can still enjoy the specialties of their hometown, helping them to relieve some of their nostalgia. hometown. In the US, many restaurants open every day. However, there are places that have been in business for a few months and have closed. According to businessman Ninh Nguyen, in addition to the quality of the food, the service attitude and after-sales service are also extremely important in creating the success of a restaurant. Therefore, Pho Filet regularly corrects the staff’s service attitude, so that “please come, please go”. In addition, when a complaint or problem arises, the store will also quickly receive, handle and give customers the most satisfactory answer. With positive feedback from diners with Filet pho, in the near future, the Filet noodle brand of businessman Ninh Nguyen will surely expand more and more, becoming a favorite place of the overseas Vietnamese community in the US. , thereby further spreading the spirit of Vietnamese cuisine to friends and the international community.

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.

Canh said, the hotter the weather, the more expensive the crabs are. This is a cooling food, can cook many dishes from vermicelli, soup to hot pot. Not to mention, on this occasion, the restaurant is closed, families cook at home more. Therefore, for about a week now, the number of customers ordering crabs online has increased dramatically when Hanoi is experiencing scorching hot days. The price of copper crab is only 130,000 VND/kg, not increasing, but the amount of goods sold every day has increased sharply, she shared. At the beginning of the summer, she only sold about 50-60kg per day. Customers can buy raw crab, shredded crab or pre-ground crab. But these days, the amount of crabs sold fluctuates in the range of 1-1.5 quintals. At the peak like yesterday, 1.8 quintals of crabs were all ordered by customers. Hot weather, people race to order crabs to eat to cool off (photo: Thuy Dang) “I only sell online, but on this occasion customers flocked to order. If you buy less, 1kg, if you buy more, 2-3kg each time to eat gradually and also to save money on shipping,” she said. Most customers choose to buy ready-made crab (with the shell and bibs removed) or pre-ground crab because it’s convenient, so she has to mobilize her parents and her two children to make crabs in time for the shippers to deliver the goods. guest. “Every day I have to work from 4 am until all the crabs are sold out. Fortunately, in exchange for profits, you can earn up to several million dong/day,” she revealed. Ms. Dang Thuy – a focal point specializing in selling crabs online at lane 214 Nguyen Xien (Thanh Xuan, Hanoi), also said that before summer, she only consumed about 12-20kg of field crabs every day. But from the beginning of May until now, she has sold out 40-50kg every day, even up to 60kg of field crab every day. These days, customers often prefer to buy ready-made or pre-ground crabs for processing (photo: Thuy Dang) According to Ms. Thuy, many people are afraid to make crab because it takes a long time, so they choose to order pre-ground. Accordingly, after grinding crabs, she often divides them into small bags for customers to put in the freezer. Each meal takes 1-2 bags to cook, depending on how many or fewer people in the family. The price of raw or pre-ground crab is the same, 120,000 VND/kg. “On this occasion, when the sun is hot, people are afraid to go to the market. Due to the epidemic, they also limited going to crowded places, so the number of customers ordering online increased sharply,” she said. Ms. Hoang Thien Tam from Yen Ninh (Ba Dinh, Hanoi), shared that in the summer, field crabs are her family’s favorite cooling dish. Early in the summer, the weather was not too hot, she still worked hard to go to the market to choose each field crab and ask the seller to grind it for her. The number of crabs bought each time is only about 1kg, just enough to cook a meal. About a week ago, the heat was like fire, she switched to ordering online because she was afraid to squeeze her feet into the market. The amount of crab sold out increased 3-5 times compared to the time before summer (photo: Thuy Dang) “Today I also ordered 5kg of field crabs, thanks to them pre-ground in plastic bags. Crab bricks are also divided into small bags for easy cooking of each meal. She said and said, now that many orders, she also gets free shipping by the owner. On the market today, the price of copper crab usually ranges from 120,000-180,000 VND/kg, depending on the type. In many places, when customers require preliminary processing and ready to go, they often have to pay an additional 10,000-15,000 VND/kg. Small traders selling field crabs at traditional markets said that these days, the amount of crabs consumed has nearly doubled compared to before summer. As for online traders, it was revealed that the number of crabs sold increased 3-5 times compared to other seasons of the year. In hot weather, people are often afraid to go to the market, so they often choose to order online for convenience.

Bat Dan crab noodle soup is famous for its delicious vermicelli and special eating style. (Illustration) Bat Dan crab noodle soup from the past up to now is not only famous as one of the delicious restaurants but also famous for its unique style of eating, so when it comes to this noodle shop, people still call it with the name. familiar name “bun rieu bung”. The shop is actually just a small shop at the beginning of a deep alley leading to the owner’s house. The space is only a few square meters, so the owner uses chairs to both save space and serve the most diners. The space of the restaurant is only a few square meters of sidewalk, so people carry bowls to eat for convenience, fast and neat. Many pregnant women are also “addicts” of the shop. (Illustration) The reason the shop is called bun rieu bung is because there are no tables here, only small and medium chairs as tables and chairs. Guests come to eat mainly with bowls for quick and neat. Moreover, under the bowl of vermicelli, there is a small tissue paper to wipe the mouth and put it under the bowl to keep the heat away, so “bump” has become the restaurant’s trademark. A well-fitted bowl of vermicelli usually has beans, beef, pork rolls and a basket of fresh green vegetables that are finely chopped. In it, pieces of golden fried beans, soft and delicious beef and pork rolls blend with the flavor of a traditional bowl of crab noodle soup. Perhaps the thing that people like to eat the most when they come to the restaurant is the clear, clean broth, no fat, and a clear sour smell of vinegar. Tomatoes are trimmed with red areca slices next to fragrant, rich pieces of yellow crab bricks that are beautifully displayed on the bowl. A well-fitted bowl of vermicelli usually has beans, beef, pork loin and a basket of fresh green vegetables that are finely chopped. (Illustration) The beef is selected with soft and sweet loin. (Illustration) The vermicelli here “eats points” in the sweet and delicious broth, everyone who has finished eating must drink the whole country to satisfy “the happiness”. The difference in the bowl of vermicelli here is that it is not accompanied by fried onions, so it is always prepared, without being overwhelmed by the aroma of onions. Besides, the restaurant’s chili seems to be crushed from chili fruit, although a little bit spicy, but it goes well with the broth to boost the flavor of the crab. Richly fragrant copper yellow crab bricks. (Illustration) For those who want to enjoy the full sweetness of the bowl of vermicelli crab noodles, they can ask not to add shrimp paste. And those who want to enjoy the rich, sweet and fragrant taste in each piece of crab brick can add a little shrimp paste to enjoy the full flavor. Not only is it unique with the style of eating, the special thing when coming here is that the restaurant does not use spoons, so it makes more people interested. There’s nothing like sitting on a low chair in front of a small alley, holding a bowl of hot and fragrant crab noodles to enjoy, then slurping until the last sip of water, closing your eyes to enjoy the taste to remember a Ha In the olden days, luxury restaurants had not “sprung up like mushrooms” like now.

Rolled rice paper 1 m A restaurant in the alley of Truong Chinh Street, Tan Binh District, serving curious dishes, rice paper rolls 1 m. Different from regular rice paper rolls, this giant version is for 2-3 people to eat, priced at 30,000 VND/piece. The roll is full of traditional toppings such as dried shrimp, mango, laksa leaves, avocado, and eggs. In particular, the accompanying sweet and sour sauce is the highlight of this unique dish. Photo: Ho Nguyen Linh Phuong. Many diners expressed their enjoyment when experiencing this dish. Food blogger Tebefood shared: “You’ll know after you go, it’s even longer than imagined. One part consists of 3 pieces of rice paper put together, can eat about 2 people. The rice paper is a bit dry, those who like to eat sticky can love it. The house sauce is sour and sour, especially the owner gives a lot of butter, so it’s quite fat.” The restaurant has local delivery. In addition to 1 meter long rice paper rolls, you can order shrimp and meat salad rolls, dried papaya salad with black beef, beef… here. Noodle salad with vermicelli A small noodle shop hiding in an alley for 16 years on Nghia Hoa Street, Tan Binh District is the place to serve this attractive salad. The taste of traditional vermicelli noodles is wrapped in compact salad rolls. Different from the hot noodle dish, the vermicelli roll salad is cool and suitable for cooling off in the summer. The layer of rice paper is dipped in the broth to make it soft and flexible, then add the familiar ingredients of the capital noodle dish such as fried tofu, boiled water spinach, spring rolls, crab sauce… Fried onions are sprinkled on top of the spring rolls. , served with tamarind fish sauce. Dipping salad rolls in tamarind sauce, diners will feel the sweet and sour taste, strangely fragrant. In addition to spring rolls costing 5,000 VND, you can buy and take home vermicelli and noodle soup here. Photo: Thuy Van. Black dish from bamboo charcoal The dishes made from bamboo charcoal attract foodies because of its strange black appearance. From desserts to savory dishes, you have a wide selection of black dishes in HCMC. Originated from Quang Ninh mine land, bamboo charcoal bread impress diners with the black crust and filling. From 20,000 to 45,000 VND, you can enjoy “dark bread” with fillings such as squid rolls, broken crab, shrimp shumai, grilled chicken, grilled beef with cheese and roasted pork… Nguyen Thai Binh Street ( District 1) and Pham Ngoc Thach (District 3) are the places to serve this dish. Photo: Ruahaman, lien_lieng. Attractive from appearance to taste, bamboo charcoal sandwich with salted egg sauce is a strange and delicious snack that is loved by young people in Saigon. Crispy sandwiches, strangely filled with bamboo charcoal, combined with fat, fluffy salted egg sauce. The food court in Ho Thi Ky market is the place to sell this dish for 10,000 VND/piece. Combo “dark cuisine” including fish balls, chicken cartilage, pudding attracts diners. The restaurant on Le Van Sy street, Phu Nhuan district, serves this dish for 59,000 VND/meat. With a mysterious black color, bamboo charcoal cake is an upgraded version of Vung Tau street food. Cake flour is mixed with bamboo charcoal to help create color, basic fillings such as crab sticks, eggs, oysters, shrimp. Sweet and sour fish sauce, raw vegetables help diners not get bored. A mixed dish costs 55,000 VND, sold at a restaurant on Tran Dinh Xu Street, District 1. Bamboo Charcoal Pearl Coconut Ice Cream attracts foodies with its impressive fatty taste. Coconut ice cream with bamboo charcoal flavor, greasy taste, served with chewy pearls. The address on Le Thanh Ton Street, District 1, is the place to sell this unique dish. Noodle milk tea Vermicelli, a common ingredient in noodle dishes, is found in the novel milk tea drink. The shop on Ta Quang Buu Street, District 8, is where you can enjoy this type of milk tea. Milk tea is mixed with Taiwanese style, combined with black pearls, thread pearls, vermicelli… Vermicelli is made from coconut jelly. When eating, diners will feel the crunchiness and fat. A special feature of this milk tea is that when enjoying, in addition to a straw, diners have to use chopsticks to pick up the vermicelli topping. Photo: Luu Anh Khoa.

The taste of noodle soup in Soc Trang is different from other places, because it is a harmonious combination of ingredients and the way of food preparation of local people. The essence of this dish is the broth – a soup made from a blend of fish sauce, lemongrass and wormwood noodles (a tuber similar to turmeric, but smaller and darker in color). The commonly used fish sauce are locally available ones such as: choke fish sauce, snakehead fish…; Particularly, Khmer people often cook with beef sauce… Also wormwood noodles, lemongrass are used to remove fishy smell and create a special fragrance for the broth. However, in order to be able to cook a pot of broth that is both delicious and fragrant, the kitchen often combines many types of fish sauce, including the Khmer’s specialty beef sauce and the local fish of the South in one cooking process. quite complicated. Fish sauce is processed separately, cooked and only filtered for clear water. Then, this broth is cooked with lemongrass and wormwood noodles for a period of time when the cook feels the flavor blend. Then, the cook adds coconut water to make the broth more sweet and clear. Using coconut water in soups is a familiar cooking method of the Kinh people in the Southwest region. As a result, the broth has its own flavor, aroma and clarity than vermicelli. The ingredients for the noodle soup are also processed quite elaborately, of which there are three main parts: boiled snakehead fish, meat removed, and bone removed; Boiled ground cloves with skin removed and roasted pork cut into pieces – a familiar dish of the Chinese. The crispy, greasy skin and the five flavors in the roast pork make the noodle soup more attractive. Besides, noodle soup is also served with a variety of vegetables such as bean sprouts, chives, grated morning glory, grated banana, herbs, laksa leaves to round out the flavor. When enjoying, diners can add a little lemon, chili, fish sauce for more flavor. It can be said that Soc Trang noodle soup is very easy to please gourmets. In Soc Trang, it is not difficult to find delicious noodle soup shops such as: Ca Dong, Cay Long, Thao – Phu Loi, Ms. Hanh, Mrs. Xim…

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

Breakfast Starting the day with hot noodles is the ideal suggestion for breakfast. The breakfast menu in Ho Chi Minh City is quite diverse for you to choose from such as vermicelli, noodles, banh chung, noodles, vermicelli, pho… In addition, bread is a suitable choice for a quick breakfast. The addresses open early from 6am, suitable for ordering breakfast. Some places you can stay are Bun rieu Yen, Pho Tau Bay, Ky Dong chicken noodle soup, Nam Vang Quynh noodle soup, Banh Nam 110, Banh Nam – Doan Van Bo bread… A delicious breakfast helps you have a productive day. Photo: Agirlaboutchicago, mysteriousaigon. Early morning is also the right time to sip a cup of strong coffee, to keep you awake and full of energy throughout the day. Bottled beverage shops serving milk coffee, black ice, cold brew… home delivery in Ho Chi Minh City include La Viet Coffee, Danshari, Den Da Coffee, The Running Bean… If you don’t like coffee, you can order healthy drinks such as fruit juices, smoothies… Fruit juices not only cool down in the summer but also provide vitamins and increase resistance. during the pandemic. Smoothie Factory Vietnam, Juice Up Saigon, Légumes, Fresyo… are home delivery juice shops that are highly appreciated by customers. Fresh juice helps to purify the body, good for health during the epidemic season. Photo: Unsplash. Lunch The hot weather at noon is suitable for enjoying cool dishes, lots of green vegetables, less fat. If you are bored of home rice, you can refer to the dishes below. Cold noodles are the perfect choice for lunch for Korean foodies. The fresh dish resonates with many ingredients such as cucumbers, boiled eggs, seaweed, and pickled radishes, mixed with spicy sauce. Yoo Chun, Seoul House, Bornga Restaurant are addresses to deliver cold noodles to the place in Ho Chi Minh City. The dishes that use less heat are suitable for lunch. Photo: The_monster_eater, taovachuoi, anvatsonca, damanfood. With diverse flavors, cold noodle dishes are loved by diners on summer days. Vermicelli with grilled meat is easy to eat, suitable for many people’s taste by combining many attractive ingredients such as raw vegetables, cucumbers, sour foods, grilled meat, spring rolls, sweet and sour fish sauce. Ms. Tuyen, Hai Dang, and Hoang Van are suggested addresses to order grilled meat vermicelli in Ho Chi Minh City. Meanwhile, seasoned vermicelli noodles are loved by diners because of their bold and unforgettable taste. If you like noodles in the Central region, you can order at Co No, Aunt Bay, Quang Da Assembly Hall… Spring rolls or beef jerky are light snacks, suitable for changing flavors on a hot day. Goi cuon consists of familiar ingredients such as vermicelli, raw vegetables, meat, shrimp, dipped with soy sauce, seasoning sauce. And beef bea combines richer ingredients such as sausages, dried shrimp, fried eggs, bean sprouts… These delectable dishes are found in Goi cuon Hanh, Bo Bia Ly, Goi cuon Jumping shrimp .. . Supper If you can’t hang out at a restaurant to warm your stomach in the late afternoon, you can order snacks at home. Mixed rice paper, beef dry salad, mixed bamboo are fun dishes that attract Saigon’s youth, suitable to sip in the late afternoon. These “chestnut” dishes are found in many places such as Chu Vien mixed rice paper, Ong Nam beef dry salad, Tre mixed with Cu Sua… Snail dishes are also an interesting choice for seafood lovers. Stir-fried lentils with coconut, fried snail noodles with water spinach, and flavored snails with salted egg sauce… are attractive flavors, inviting diners in HCMC. Snail 219C, snail Dao, snail Quynh are places to order popular seafood dishes. Snail is a food that stimulates the taste buds at dinner. Photo: Meagiemm, selenatranvn. Desserts such as yogurt, tea, cakes… are also good suggestions for dinner. Ho Chi Minh City has many Chinese tea shops that ship to the place of summer refreshments such as dew, tubers, red beans, ginseng … Ha Ky, Tuong Phong, Thanh Tam are the addresses you can visit. survey. Dinner After a long day of work and study, the evening is the ideal time to relax and enjoy a cozy meal with family. Beef hotpot, chicken hotpot with é leaves, hotpot with fish sauce… are familiar Vietnamese dishes, suitable for many people’s taste. Meanwhile, if you like new flavors, you can order Thai hot pot or Taiwanese hot pot to take home. Ho Chi Minh City has many door-to-door delivery shops for you to choose from such as Ti Chuot Beef Hot Pot, Rakuen, Chang – Modern Thai Cuisine… Smoky hot pots create a cozy dinner at home. Photo: Foodholicvn, honay_tuiangi_. If you have to work late into the night, you can fill your stomach when you order at a late-night delivery restaurant. Eat Night SG, open from 16h to 12h, is a fast food delivery address that is loved by Saigon foodies. The menu is mainly Korean dishes such as gimbap, tokbokki, mixed rice… Alo Night Owl is a favorite nighttime delivery address in Ho Chi Minh City. The menu is mainly regular dishes such as rice, fried rice, noodles, noodles, vermicelli, porridge… The shop accepts food orders with orders of 50,000 VND or more and only delivered within a radius of 8 km. Ngoc Y Dumplings operate from 23h to 1h, is the address to enjoy Chinese dishes. Shipments are diverse, with prices from 30,000 to 60,000 VND. Dumplings, noodles with char siu, noodles with dumplings, squid beard… are popular suggestions for late-night dining here. Chinese dishes help diners feel full late at night. Photo: Ansapsaigon, willis.pham.

On average, a bowl of banh chung here is about VND 40,000 to VND 100,000, the special part of whole cake can be up to more than 200,000 VND, making many people “terrible”. This is also the legendary bowl of banh chung that Saigon’s playboys often whisper to each other. According to many diners, the quality of the food here is very good, the crab ingredients are inherently expensive, carefully selected, so the price of 220,000 – 240,000 VND is acceptable. Especially when the bowl of banh chung is full, with the attractive red crab displayed, it is difficult for anyone to hold back. However, this giant bowl of banh chung is not sold much. Most customers come to the shop to choose a small portion for less than 100,000 VND, which is affordable and healthy, with the crab meat being separated. “Currently, the most consistent bowl of Banh Canh I sell for only 100,000 VND/big bowl including spring rolls, meat, pork loin and crab pieces (half of a fish with the shell intact). And the bowl of banh cano costs 240,000 VND, which is very rare. Selling at those prices every day must be too cheap because of the popular soup cake,” said Ms. Phuong. Each fiber of soft white crab meat brings the typical fresh and sweet taste of seafood mixed with hot, fragrant soup. The tough, chewy bread is evenly absorbed in the broth, making it difficult for anyone to resist. The accompaniments such as pork rolls, fish balls are quite good quality when the big, meat-filled pieces are simmered very easily. Cha fish is very sweet and when eaten, it feels like authentic fish meat, not mixed with too much flour like some places still sell. You can order a normal portion without crab but only fish cakes, spring rolls, crab meat with prices ranging from 40,000-80,000 VND. This is a very reasonable price for such a “full” serving. However, the minus point is that the shop is on the sidewalk, quite hot in the summer Saigon weather. With such a location and price, it will be difficult to satisfy fastidious diners. (According to GiadinhNet)

Specifically, pork belly will be fried until it’s golden crispy and beautiful, sweet potatoes are cut and fried, pork liver and stomach are cleaned and cut, then fried, and sausages are also served. When fried, duck meat is marinated with many different spices and macadamia leaves, then roasted until golden crispy and fragrant. The taste of Cao Bang sour pho is determined by the sauce, people will make the sauce with the water in the duck’s belly, roasted with honey leaves, then sauté onion, garlic and add vinegar and sugar, fish sauce, fresh garlic in a pot with water mixed with a little bit of Bang Co powder until it’s combined. When selling sour pho, people will quickly put all the ingredients in a bowl and then pour the broth last. You just need to mix the bowl of pho, then you can add herbs but basil, split morning glory, marjoram, lettuce … or add lemon, chili and soy sauce according to your taste and enjoy. When eating sour pho must be eaten when it is cold, sour pho is popular when eaten in autumn and summer for the right taste. Unlike the usual pho dishes that can be eaten at all times and seasons. When eating sour pho in Cao Bang, you will find it special because of the flexible noodles, combined with the fatness of bacon, roasted duck, and also the greasy taste of duck fat, the sourness of chili bamboo shoots…

Accordingly, in recent days, netizens have been “wake up” by a story related to a piece of beef in a restaurant in Hanoi. A customer while enjoying beef noodle soup accidentally discovered a strange yellow-green spot, which looks similar to a fluke larva. The image of a piece of beef is controversial on social networks in recent days Bringing this problem to ask the shop owner, this young man received an answer that surprised many people. The text of this post is as follows: “I ate a bucket and saw it like this. I really don’t know if it’s normal so I want to ask everyone. Because I’ve never seen this before. At that time, the owner said it was the firmware, this is normal. I hope anyone who understands this can give me more information. If there is a problem with this piece of meat, I will ask the ward to check food hygiene and safety with my witness.” Post by a guest Immediately after being posted, this post received a lot of attention from the online community. Most users think that, looking at such a clear piece of beef, there must be a problem. Others speculated that it was most likely tapeworm larvae. “If you look so horrible, how dare you eat it?”. – “Oh it looks so dirty, how can you leave it like this and sell it to diners, you don’t want to eat it at first glance, like fluke larvae”. – “Obviously there must be a problem, seeing with the naked eye or someone who doesn’t have much cooking experience like me knows it, it’s just that the owner doesn’t want to say it.” – “Hey, I think it’s not a cow’s bucket but it looks more like the shoulder, where they often inject drugs, most likely the meat you see is an abscess, a lot of pus and defects.” It is not clear what the problem is, but the above post is still receiving a lot of attention from the online community and shows no sign of cooling down.

Ingredients for vegetarian noodle soup: – 300 grams of soybeans – 100 grams of peanuts – 10 sheets of white tofu – 100 grams of shiitake mushrooms / dried incense – 300 grams of fresh straw mushrooms – 1 kg of ripe tomatoes – 1 baro onion – Lemon, chili, cooking oil, cashew color, raw vegetables – Vegetarian seasoning powder, pepper, salt, monosodium glutamate, sugar Main ingredients include soaked beans, straw mushrooms, shiitake mushrooms, vegetarian seasoning maggi Cooking ingredients for vegetarian noodle soup: Step 1: Prepare the main ingredients 1. Soybean water: Soak the mixture of soybeans and peanuts overnight or from 6 to 8 hours. After soaking, the bean mixture is washed, pureed, and filtered to get the water. Usually get about 2 – 2.5 liters of bean juice. Tomato sauce 2. Tomato sauce: Washed ripe tomatoes, remove stems, cut into 8 segments to stir-fry for sauce. Baro onion (medium or small) washed, chopped, sauteed with a little cooking oil, then add the tomatoes and stir-fry with a little salt, stir-fry until the tomatoes are soft and the sauce from cooked tomatoes has a thick consistency, then turn off a kitchen. If you like to eat a larger piece of eggplant, leave about 2-3 fruits, cut into 4-6 depending on the size of the fruit, stir-fry, and put it in the broth last. Shiitake mushrooms soaked in bloom, cut lengthwise and fried until golden 3. Processing mushrooms and tofu: Wash shiitake mushrooms, soak them, squeeze out the water, cut them into 3-4 depending on the size of the mushrooms, fry them until golden brown with a little cooking oil. Straw mushrooms, peeled off the root, cut into 4 or cut lengthwise depending on the size of the mushrooms, sauteed with cooking oil, baro onions and a little seasoning. Tofu: 10 beans, cut into squares (1 cover cut into 10 pieces) fried evenly. Tofu cut into square pieces and fried until golden brown on all 4 sides Stir-fried sliced ​​straw mushrooms with baro onions How to make vegetarian noodle soup: 1. Broth: – Put the soy sauce into the pot, let it low heat, cook while stirring, do not settle because it is easy to burn / burn the bottom. Freshly ground bean juice – Boil the bean water, remove the foam, turn off the stove to let the water cool down (still warm at 70-80 degrees), slowly pour out all the tomato sauce (tomato juice is still warm about 70-80 degrees). Do not stir, cover for about 5 minutes to precipitate, if you like a lot of sour, you can add a little tamarind juice, you can use tamarind juice. – Open the lid of the pot of broth, see that all the rice is floating on the surface, turn on the low heat, use a shovel to stir the pot from the bottom to avoid burning under, season to taste, I usually only use vegetarian seasoning with mushrooms. If you don’t have seasoning, use salt, monosodium glutamate, and sugar. Filtered bean juice, squeezed – After the broth is seasoned, boil again, then add the shiitake mushrooms and fried tofu to cook together, remove the foam, cook for 5-7 minutes to absorb then you can enjoy. At this time, add a few large pieces of sautéed tomatoes. 2. Raw vegetables: Depending on your preferences, you can use mustard greens, so add a few herbs including basil, perilla, fish paste, marjoram. Step 3: Presenting vegetarian noodle soup: The finished product is very eye-catching and delicious – Fresh vermicelli noodles, pour boiling water, put in a bowl, scoop out the straw mushrooms, sprinkle some cilantro and then scoop the broth of shiitake mushrooms and beans on top and enjoy. Wish you success with delicious vegetarian noodle soup!

Southern beef noodle soup is a typical dish with 2 main ingredients from fresh vermicelli and beef of the culinary culture in the South. Vermicelli is mixed with vegetables, beef, fish sauce mixed with some other ingredients to form a delicious dish and is very suitable for hot summer days. Thu Uyen (Hanoi) shared that when making dishes with Nam Bo fried beef noodle soup, your favorite is the combination of many colors and flavors of this dish. The special thing when eating Southern fried beef noodle soup, you will feel all the flavors of heaven and earth because this dish is served with a lot of vegetables. “It’s a dish that when you think of it, it is beautiful and fragrant with full of harmonious colors. Next is the ingredients that make it not fussy, does not require high technology, but when ordered If you put it all together, it’s a work of art.” – Thu Uyen added. You only need to spend about 30-40 minutes from preparing ingredients to presenting, you have a delicious bowl of vermicelli that is easy to eat, can be used for breakfast or main meal. Below is the recipe for cooking dishes according to the instructions of the beautiful 9X Thu Uyen. Resources: – Beef – Crushed roasted peanuts – Fresh noodles. – Bean sprouts – Dry onion – Herbs (basil, lettuce, marjoram…) – 1 small onion, 1 cucumber, 1 carrot. – 1 clove of minced garlic, 2 through chili. – 1 lemon. Seasoning: salt, pepper, sugar, fish sauce, seasoning, cooking oil. Making 1. Preliminary processing – Thinly sliced ​​beef, marinated with 1 teaspoon minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon seasoning, 1 teaspoon fish sauce, 1 teaspoon cooking oil, let it soak for about 10 minutes. – Onions cut areca zone. – Clean herbs, cut into small pieces. – Cucumbers are washed, cut into fibers, washed and cut carrots. 2. Processing Photo: Thu Uyen. – Fry 2 tablespoons of minced garlic, add onions and saute on high heat, then pour the beef into the pan, stir-fry quickly, the beef is just cooked, then turn off the heat. – Sliced ​​onions, sauteed. – Make fish sauce: Mix the juice of 1 lemon, 2 tablespoons of sugar, 2 tablespoons of fish sauce, 2/3 bowl (eat rice) cooled boiled water, 1 teaspoon minced chili and 1 teaspoon minced garlic. When eating, arrange the ingredients of herbs, bean sprouts, cucumbers, carrots, and stir-fried beef in a bowl with fresh vermicelli, sprinkle roasted peanuts and fried onions on top and then add fish sauce. Housewives who want to show off their skills in the kitchen, try to make this dish, delicious from the first time!

Hanoi Pho with full details such as pieces of lemon, onion, chili, beef and split onion, combined with a jar of chili vinegar and a plate of dough…, all are tiny. The author of these unique culinary models of Vietnamese specialties is a bachelor of Hanoi University of Architecture: Nguyen Thi Ha An (29 years old). After graduating from university, An did not pursue the field of home design, the project she chose to start a business: founding Veene – a gift shop on Yen The Street (Hanoi). In 2019, the idea of ​​making miniature model products depicting Vietnamese specialties was rekindled and started by An. “In the past, I used to make handmade souvenir crafts. One day, I thought why not make products with my own identity and cuisine is the first thing that comes to my mind. In my opinion, cuisine is the culture of each country, the thing that is present and closest to each person, each region. Therefore, this product will also be more soulful when made”, An shared. . The smaller the food models, the more delicate, careful, meticulous and skillful the food will have to be. In order to make a model of food like pho, braised fish or com, An and his colleagues must know what the dish looks like in real life, then design it according to their creativity, sketch on paper, graphics on the computer, then start working. Currently, An has made a set of model products with 5 dishes representing the culinary regions of Vietnam: beef noodle soup, bread, braised fish, braised fish, and green rice. “Each Vietnamese dish has its own unique beauty. I want people to see the beauty of Vietnamese dishes through this model,” An shared. Talking about the difficulties in producing this unique product, An said that the source of raw materials was the most important, so he had to choose clay imported from Japan with superior characteristics, colorfastness and non-toxicity. Shaping also requires a lot of detail and careful study. According to An, each set of products takes 3-5 days to be completed. Each set of 5 such products costs from VND 1.5 million to VND 1.8 million and is only made to order. It is known that An’s customers are mainly foreigners and Vietnamese living abroad. So, not only the food, she also wants to make other unique cultural products to help people better understand the country, people and culture of Vietnam. Besides making food model products, An is cherishing making models such as antique costumes to show more diverse Vietnamese culture. Nguyen Thi Ha An – “chef” creates unique tiny dishes that introduce Vietnamese cuisine Very special “cooking” kit for perfecting small details of just a few millimeters Through social networks, the internet, Ha An’s group comes up with ideas and then exchanges with colleagues, chooses a way to express, draws 3D, etc., which are the stages before embarking on the production of the tiny item. Initially, Ha An specialized in producing small souvenirs on order besides key chains, paperweights… Through the mass media combined with the introduction of customers, miniature products are known to more people. Ha An’s production team has more than 10 people with different stages to complete products faster. To produce tiny dishes requires skillful hands, precise precision, as shown in the picture Ha An is attaching a tiny piece of chili to a bowl of beef noodle soup. Realizing the potential of tiny products, Ha An produces quite a variety of items according to customer requirements. The model of banh mi, a famous Vietnamese dish, fits perfectly on your finger, full of vegetables and meat, and 2 tiny pieces of cucumber. The model set of 5 dishes representing the culinary regions of Vietnam includes beef noodle soup, bread, braised fish, braised fish, and green rice. It is known that each set of 5 products will take 3-5 days to complete, priced from 1.5 million to 1.8 million VND and only made to order.

Beef vermicelli combined with pork skin rolls, floating fat, crab cakes or beef balls… brings delicious flavors, awakening the taste buds of foodies. No need to spend time cooking, you can go to the following restaurants to buy takeout or order online and you will be served quality meals at home. Co Cuc beef noodle soup Every afternoon, Nguyen Van Troi market becomes a culinary paradise for many people. Here, Co Cuc noodle shop is popular with young people because of its eye-catching presentation. Vermicelli has a combination of lean spring rolls, tendons, and beef fat. The restaurant’s beef fat is the floating fat with a bit of meat on it. Lean ham is soft, not as big as pork belly. Diners commented: Nhan Do: “The broth is fragrant, sweet, and rich. Cha is delicious, the tendons are both soft and crispy, the fat is attached to each slice of meat, served with fresh vegetables, so it is not sick”. Hukha.foodaholic: “The broth is rich, sweet from the bones, fragrant with cilantro, lemongrass. The meat is stewed soft. The satay is crispy and spicy, but sometimes it goes stale if the restaurant is left out for a long time.” Ms Nhu’s beef noodle soup The shop attracts customers with beef noodle soup modified with floating fat. The pot of broth is smoky, fragrant, with a fancy layer of fat floating on top. The shop has beef and pork fat. Beef fat is soft, fatty, melts in the mouth, crispy pork fat is more chewy. When eating, diners dip a piece of fat with satay with lemon juice mixed with fish sauce. Diners commented: Lanwiththi: “This dish is a bit high in fat. Mixed bowl with encrusted, spring rolls, tendon, pork belly, floating fat. The floating fat has a light fat, but it’s tough to eat. The broth is rich. The price is good compared to the taste. downtown location of the restaurant”. Hukha.foodaholic: “She cooks Southern-style Hue beef noodle soup, rich but not strong in flavor. Soft and fatty beef fat enjoy with strangely delicious vermicelli, but will quickly get bored with those who don’t get used to it. I consulted online. The owner advises not to eat this dish often.” Hue Gia Hoi beef noodle soup The restaurant’s bowl of beef noodle soup stands out with pork skin rolls that are rarely found anywhere else. In addition, you can choose marrow or oxtail, sausage, beef balls, tendons, spring rolls, spring rolls or crab cakes… to make the meal more quality. Diners commented: Thu Huyen: “The pork skin rolls are fragrant, crispy outside, chewy inside. The broth is not too rich. Satay, fish sauce are combined harmoniously to increase the flavor”. Ansapsaigon: “Thick piece of beef, delicious yellow beef tendon, delicious pork skin rolls. The broth is just flavorful, not too strong of the fish sauce. The quality is okay in the price range”. Anh Duong Nguyen: “A bowl of vermicelli is priced at VND 44,000 including cartilage, tendon, ox tail, rare beef and pork skin rolls. If you order an extra piece of pork roll, the price is VND 20,000 / 4 pieces. The broth is rich in flavor. Those who have a light taste should enjoy it with raw vegetables, squeeze lemon and add satay.” Hue beef noodle soup 149 The beef noodle shop has a diverse menu with crab cakes, beef rolls, pork rolls, pork rolls, rare beef… The broth is rich, fragrant with lemongrass, with a slight smell. If eating at the restaurant, vegetables and prices will be available. For diners to buy, the shop prepares raw vegetables to eat. Diners commented: Thu Huyen: “The highlight of the special bowl of vermicelli is the 3 types of pork, beef, and crab rolls. It’s delicious and quite large. The taste of the broth is not too impressive. The shop actively serves large bowls, so you need to tell the staff. if you eat a small bowl”. Foodee_f97c27d8: “The vermicelli with spring rolls and rolls is as big as the reviews I read online but it doesn’t have any special taste, the broth is quite light. Staff attitude is not friendly. Price is high compared to quality”. How to make Southern standard beef noodle soup Southern beef noodle soup is a familiar dish of Vietnamese people. This recipe helps you have an attractive bowl of vermicelli with marinated beef.

However, realizing that there were many broken rice restaurants in Saigon, The boldly flew to Hanoi to start a business, hoping to bring a familiar Saigon dish to Hanoi. “In Saigon, broken rice is everywhere on the sidewalks, big and small. From large scale restaurants to small casual eateries. Everyone in this city loves to eat broken rice. They all eat in the morning, lunch, afternoon, and evening because broken rice is easy to eat and reasonably priced. The broken rice shops are crowded. So I think, trading broken rice can help make money and be successful in Hanoi”, The recounted. Broken rice is a popular dish in Saigon Think is do. In early 2019, he decided to fly to Hanoi. Here, The met some close friends and asked them for advice, looking for a place to rent space to open a broken rice restaurant. After two weeks of searching, The rented a space of 50m2, including 2 floors, in Duy Tan street, Cau Giay, Hanoi. This is a beautiful, bustling place with a lot of office people. However, the rent is extremely expensive 20 million/month. Although the rent is expensive, he saw the potential because there were many offices and many office workers, so he still decided to do it. So rent the house for 1 year but have to pay 6 months in advance. Particularly, the rent for the premises has already expired 120 million VND. He spent 30 million to buy tables and chairs, cooking utensils, dishes and 5 million to buy ingredients such as grilled ribs, grilled meat, eggs, skin, egg rolls and other side dishes… Then hire 2 more service staff, salary 4.5 million/month/person. The total cost he initially spent was more than 160 million dong. Because the process to process broken rice is quite simple and few stages, when making the dish by yourself, The also finds that it saves a lot of time and the cost of hiring staff to serve. In addition, the side dishes of broken rice are also easy to prepare and relatively cheap. “The broken rice dish only has grilled ribs, eggs, skin, and egg rolls. Side foods need cucumbers, tomatoes, lettuce, sauerkraut, etc. All of these foods are rustic and can be bought easily at markets,” he said. With the remaining amount of about 40 million, The thought to reserve for the procurement of raw materials and pay staff in the first 2-3 months of business when there were not many customers. The strange thing is, although the restaurant is opened in such a method, it is not as satisfactory when it opens for sale. However, when coming to Hanoi, not everyone likes this dish, even though the price of a meal of broken rice in Saigon is only 35,000 VND. “In the first month, the shop had a loss. But I think the loss of the first month is normal because the customers are not familiar. Hopefully next month more guests will come. But the next month, I still have a loss. The next month will not be able to recover, “The said. The price of each plate of broken rice is very affordable, only 35,000 VND, but on many days, it can only sell about 50 servings. Deducting the money to buy raw materials, he only made a profit of about 500,000 VND all day. This amount is only enough to pay the salaries of 2 employees, electricity and water. 3 consecutive months of losses, too panic, The started to panic and find the reason why his broken rice restaurant has good food, enthusiastic service attitude is still not crowded. Turns out, Hanoi office people don’t like to eat broken rice often. They prefer to eat at familiar restaurants that they have tried. They also prefer popular dishes such as bun cha, bun dau, pho, and banh cuon on the sidewalk rather than sitting in beautiful restaurants. In addition, on sunny days, the temperature is up to 39 degrees Celsius, the number of visitors decreases. Sometimes it’s halved. Because it’s sunny, everyone is afraid to go out, so they bring home-cooked rice. Trying to maintain the shop until the end of the 5th month, The decided to close, accepting a loss of 200 million. “Any business person opening a restaurant wants to quickly recover capital and make a profit. But now I know, just relying on the basic advantages of the dish is not enough and will still lose face. The broken rice business in Hanoi is not suitable for the culinary needs of the people here. Meanwhile, the shops of pho, bun cha, and popular snacks with no brand or name but are always full of customers even though they are located in the alley,” he concluded. Having failed with a broken rice restaurant in Hanoi, The flew back to Saigon to continue working and saving money. After nearly 2 years, he continued to rent a space of 7 million / month to open a popular broken rice restaurant. “The failure in Hanoi taught me a great lesson. It is business, life or death, success or failure, the final decision is still the habits and preferences of the people there. Then comes the quality of the food and the issue of food safety and hygiene. Moreover, my mistake when I invested in opening a broken rice restaurant outside Hanoi was that I just opened the restaurant and asked for a big business. Therefore, I should learn from others, open a small shop, and then slowly see how it expands.”

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

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.

Bun rieu – an indispensable dish for Hanoians. (Photo: Internet) In the heart of the old town, people still hear about a vermicelli shop located at the beginning of a small alley with a very strange name: “hate vermicelli”. In fact, the shop still has a very carefully stamped signboard over the decades “Yen – special bun ziu burden – welcome”. But because the shop is located next to a small relic, there is a stele “Ingrained hatred”, so people who are used to eating here call it “bun ziu hate” as a way to distinguish it from other noodle shops. What makes this special name is because this shop is located next to the monument of the stele “Engraved with hatred”. (Photo: Internet) Called a shop, but in fact, this is just a small vermicelli with a pot of broth, a few utensils and ingredients for making vermicelli. When guests arrive, they arrange plastic chairs to sit, using higher plastic chairs to make a table to place a bowl of vermicelli. Photo: Internet Bun rieu here still only includes familiar ingredients such as crab, fish cakes, beans… Each bowl of vermicelli noodles costs only 20,000 VND. Besides, this “hate” vermicelli restaurant also sells snail vermicelli, beef vermicelli (with beef) for 30,000 VND, and if anyone wants to eat a full bowl, it will cost 40,000 VND. Photo: Internet Photo: Internet Photo: Internet The bowl of vermicelli noodles is always full, eating one bowl is full. Even the owner is very enthusiastic and welcoming to customers. Students who come here to eat also get a discount, typically a full bowl is reduced to 10,000 VND, only 30,000 VND/bowl. “Vun ziu hates” every bowl is full, both crabs and vermicelli. Add some raw vegetables and chili peppers and it’s delicious. Customers usually don’t come in droves for a while, but from one turn to another, from early morning until noon, there are almost always people coming. Every day, the shop is usually open from 7 a.m. until early afternoon to clear the goods. If it’s late, clean up late, leave early. Photo: Internet One morning, wake up a little earlier than usual and stop by to make a bowl of “bun ziu hate”, you will see that Hanoi has many interesting things!

Not all but most of the boats on Cai Rang floating market often hang what they sell. For example, a fruit seller will hang that fruit. Or the vegetable seller will hang vegetables… This is the “hanging something for sale” culture of the famous floating market in the West. Photo: Anh Tu. When they need to sell canoes or boats, people will hang roof sheets or pandan boats. This is also known as “hanging leaves to sell boats”. Photo: Anh Tu. Gordon Ramsay used to sit on a boat selling vermicelli and noodles on Cai Rang market. This is the commemoration when the “Chef King” performed the show “Gordon’s Great Escape”, recorded in 2009 and broadcast globally in 2010. Photo: Aloviet. Aunt Hai was the one who received compliments from the famous chef. Aunt Hai’s vermicelli and noodle soup used to be specialties of the floating market. However, at present, Aunt Hai no longer sells goods on Cai Rang floating market. Photo: Pham Ngon. The time of the fair starts quite early, from about 4-5am and ends at 8-9am. The best time to explore the market is 5am. Visitors can rent a small boat separately or join a group with a large boat. Photo: Pham Ngon. The market was formed in the first half of the 20th century. At this time, the land travel of the river was not yet developed. Photo: Asianway Travel. Exactly on March 10, 2016, Cai Rang floating market culture was recognized as a national intangible cultural heritage. Photo: Tripadvisor.

In the past few years, people around Tran Te Xuong street (Truc Bach ward, Ba Dinh district, Hanoi) have become accustomed to the image of a man traveling on a tram to deliver hot bowls of pho to diners. . This unique idea was devised by Mr. Nguyen Thanh The (SN 1978) – the owner of the above pho restaurant 5 years ago to save time and effort when serving customers. The electric balance bike is a favorite subject, attached to Mr. The from previous trips, so he decided to use it in his business to save time and effort. Having carried and used electric balance scooters for a long time, Mr. The has a lot of experience to control this two-wheeled vehicle. Therefore, it is not too difficult to put it into serving the pho business with a man in his 40s. In addition to serving pho, when “hands free”, he also uses electric cars to move around the shop to assist with chores such as cleaning dishes, carrying water, … Sometimes to satisfy the curiosity of customers, he also shows some movements on the tram such as turning around, wearing a wheel on his head, … The Pho restaurant has existed for more than 30 years and has a very special taste. Here, in addition to the usual types of pho, there are also beef balls, fresh encrusted, tenderloin sole that brings an attractive taste. Mr. The said, “In addition to delicious food, I want customers to remember the restaurant with a unique and enthusiastic service style, so that I can keep customers coming to me”. Some diners from far away even humorously practice with the owner and try to travel by tram. Many foreign guests also often come to enjoy this unique pho restaurant. Mr. The has never fallen and never knocked over any bowl of pho during the move. Recently, in addition to the balance electric car, I also bought myself a balance electric car with automatic mode to help me deliver pho to customers, 2 balance electric scooters become an effective “assistant” for Mr. The, both satisfying his passion, saving money on staff hire and optimizing service time.

Here are the delicious breakfast restaurants that I had the opportunity to experience in my trip to Dalat. Banh Butter Commercial Can Tho Banh can is a dish not to be missed in my culinary journey in Dalat. Located right under the avocado tree on Tang Bat Ho Street, this bakery is a familiar address for many mountain street diners. I arrived early in the morning, when the store just opened. The dining space is quite narrow, at first glance nothing outstanding. However, the hot cans, crispy gold, combined with bold dipping sauces are the true catch for diners. Here, banh can has only one type of egg filling. The peach-shaped quail egg cake is my “guts” every time I go to the restaurant. Diners who are accustomed to eating multi-filled cakes such as beef, seafood, I think this is not the ideal choice. Each piece of cake has the same price of 35,000 VND. The soul of the dish lies in the sauce. The mixture includes fish sauce or seasoning fish sauce, added with onion fat, satay, bringing a rich, spicy, unforgettable taste for the first time to enjoy. Compared to the cake cans I tried in Da Lat, the restaurant has a flavor-catching sauce, eating less because the small commercial is not too fat, greasy. Moc broken rice As a familiar street food of Ho Chi Minh City, broken rice in Dalat still has its own attraction to many culinary devotees. A restaurant on Nguyen Van Troi Street is a place I often visit whenever I miss the taste of Saigon cuisine. Searching on Da Lat culinary sites, this is not a famous place to eat broken rice. Modern design, neatly decorated is my first impression when arriving at the restaurant. The menu here is mainly grilled ribs broken rice with fried eggs, rolls or squid. The portion of the rice is not too much meat, but it is quite good quality. The grilled meat is soft, fragrant, adding onion fat and creamy crunchy fat and a few slices of tomatoes and cucumbers to create coolness. The fish sauce is thick, sour, salty, and sweet. When eating, diners can add chili to make it spicy. Each piece of broken rice will have a cup of vegetable soup. Rice dishes are priced from 45,000 to 55,000 VND. A delicious, full breakfast here makes me satisfied. However, the minus point is that it takes a long time to order, about 40 minutes. Pho Uyen I found Pho Uyen in a chilly early morning on the outskirts of the mountain town. Over nearly 3 decades, the pho restaurant has kept the essence of Ha’s cuisine into a rustic wooden space with old hand-painted signs. Coming here, I was like going back in time to Dalat many years ago. Shop owner Nguyen Thi Thuc (71 years old) shared: “In the past, my husband and I taught, economic problems were a bit of a problem, so we opened a new noodle shop. Pho Uyen was named after my daughter”. Not only a simple dining place, Pho Uyen also reminds the image of old Dalat. Ms. Thuc said all the signs, paint colors and pictures of the shop were chosen and designed by her husband. “My husband, although teaching foreign languages, has a passion for painting, wants to keep the beautiful memories of old Dalat”, she added. Pho here is cooked in the southern style, the broth is characterized by fat scum. Soft pho stalks, submerged in a fragrant herbal broth. Above are the types of meat such as ground beef, encrusted beef, beef balls with scallions, a little spicy pepper. I was recommended by the owner of a special noodle bowl, including poached eggs, beef, balls … The broth is fragrant, rich in flavor, however, the greasy cream above makes me unfamiliar. Each bowl of pho here ranges from 35,000 to 40,000 VND. Doan Vien steamed beef noodle soup In an early wandering on Tran Phu Street, I stopped at Doan Vien beef noodle shop because of a curious food sign. This is the first shop to use a rock form to make a bowl of beef noodle soup in Da Lat. This type of stone is used a lot in Korea because the food in the bowl will stay hot longer than usual. Different from my image of steaming beef noodle soup, the dish is served in a stone bowl, but it is not “boiling hot”. The restaurant said that diners can instruct staff to prepare hotter dishes if they want. A special feature of the restaurant is that the spices are left on the table for customers to taste according to their taste. The dining table is fully decorated with spring rolls, spices such as fish sauce, satay … and yogurt cheese dessert. There are 2 types of beef noodle soup here: traditional (ceramic bowl) and premium (Korean stone bowl). The menu has many flavors for you to choose from such as vermicelli beef ribs, corn, crab rolls, pork rolls, beef ribs, beef marrow … I ordered a vermicelli beef ribs 45,000 VND. Bar broth, those who like to eat bold can add shrimp sauce, fish sauce. After eating beef noodle soup, I was given hot pea flower tea for free. After breakfast, I combine to explore many check-in points on this route such as Con Ga church, Dalat station … Bun Nga (Restaurant 77) Food Street Nguyen Van Troi concentrates many delicious food, especially water dishes such as vermicelli, pho. Quan 77 is located in an easy-to-find location, and is loved by diners because of its varied breakfast menu. The owner is a Dalat, said he has 25 years of experience selling vermicelli. Bun rieu and beef noodle soup are fixed dishes of the restaurant. In addition, the menu changes by day, including many other dishes such as duck noodle vermicelli, chicken vermicelli, beef stock, Quang noodles … I ordered a bowl of mixed rice vermicelli 40,000 VND, full of rolls, crab, blood, beans, spring rolls, tomatoes … Quite quality meal with large crab sticks and crab sticks, beautiful red brick broth eye. Served vegetables include banana corn, shredded cabbage, bean sprouts … Having breakfast while watching the peaceful streets of Dalat in the morning is an unforgettable experience for me.

Mr. Co Nhu Viet – the owner is now at the age of U70. (Photo: Internet) Old beef noodle shop in Hanoi, never use lemon. (Photo: Le Son) If you take a look at the famous noodle shops in Hanoi, you cannot ignore the old beef noodle shop in Hang Dong street. Quan has gone through 4-5 years of succession and has at least 4 decades of existence. Located in the old town, the shop has a fairly small area, only 12 square meters wide, and fits five to six tables for everyone. And the sidewalk with only about 6-7 motorbikes is crowded, there is no entrance. The shop is only 12 square meters. (Photo: Internet) Despite the small area, the restaurant is clean and neat. The kitchen counter is located right in front of the door, the meat is always stored in the refrigerator so diners who come to eat can be assured of hygiene, as well as quality. Come here to enjoy the traditional bowl of beef noodle in Hanoi, you do not have to be uncomfortable when queuing for a long time, or sometimes get annoyed by the difficult face of the seller. Instead, you will always be served quickly, enthusiastically and receive the warmth, friendliness and openness of the owner. The bowl of pho is guaranteed both for its quality and service attitude. (Photo: Internet) The special thing when you go to the restaurant to enjoy beef pho, you can not find a single piece of lemon. Normally, a noodle shop will place on the table of chili sauce, garlic vinegar jar, pepper pot, spices, fresh chili bowl and a bowl of eight-toned lemon, or a plate of blueberries half-cut for easy squeezing. But the Hang Dong beef noodle shop always has the principle of not using lemons or kumquats to squeeze into the bowl of pho to get the sour taste, but use vinegar. Therefore, no visitors have come here to enjoy the presence of lemons and kumquats. The shop does not use lemons when eaten with beef noodle soup. (Photo: Internet) Immediately taking his hands to make goods for customers, Mr. Co Nhu Viet said that his beef noodle shop is a traditional noodle shop in the family. The shop was named Chieu old beef noodle soup because he was the one who built this dish in Hang Dong for the past 40 years. However, according to Mr. Viet shared, Chieu is only the second generation working, previously Chieu’s father was the first person to sell pho on the streets of Hanoi since the old French colonial period, until after year. In 1950, the old men sold pho to rent to a shop in Hang Phen, and then in 1978, Chieu succeeded in building a shop on the old street of Hang Dong. “ My family came from Nam Dinh to Hanoi from the ancient French colonial period up to now. During the years of the French colonial period, then subsidies, because the elderly had contacted for 70-80 years with the guests of the family with conditions such as civil servants and merchants who came to eat, so they improved the pho bowl according to their tastes. forte, hobby suitable for everyone. Currently, our pho is Hanoi pho, no longer Nam Dinh pho, just Nam Dinh original. “, Mr. Viet said. Mr. Viet’s daughter sells goods in the morning and he does the night shift. (Photo: Internet) Mr. Viet confided that he was the oldest son in the house, so he continued his career. In the old days, when he was a child, he had to support his parents during the crowded days and was taught how to cut and prepare meat to make a delicious and attractive pho bowl. Not only was his father taught cooking methods, Mr. Viet was also taught how to treat and receive guests. “ Up to now, the restaurant has gone through 4-5 years of succession, always ensuring traditional techniques, fresh and standard meat. All of us have learned from Chieu’s experience, learned ways to communicate with guests, any guest from old to young will always welcome guests to enjoy their family’s pho not only for the 1st and 2nd time, but also for the second time. many more times , ”Mr. Viet recalled. Raw meat is always fresh and delicious. (Photo: Le Son) Mr. Viet said that squeezing lemons into pho to create a sour taste is a new way of eating. His family still maintains the tradition of beef noodle soup served with vinegar. All the ingredients from vinegar, soy sauce, chili, and his family are taken from 40-50 years old, so the quality is always guaranteed. He also affirmed that today, although there are many pho shops with good technology and quality, they cannot be like his family. Therefore, those who used to eat beef pho Mr. Chieu, even though they moved to another place, still stop by to enjoy again every time they return to Hanoi. His shop is one of the oldest pho shops in Hanoi. (Photo: Internet) It is known that every day, his family has to get up from 4:30 to prepare, prepare, cook and pre-process beef, removing the mustache that can cause the smell. Although the amount of meat is wasted, for him to bring people a good bowl of pho, keeping the job is the most important thing. Speaking of which, Mr. Viet’s face is filled with sadness because he is sorry that his home location is a bit narrow and small. Because he wanted to guarantee the taste in his family’s traditional noodle bowl, he did not want to expand the restaurant. He tries to keep the traditional pho so that people will always remember the taste of Chieu old beef noodle soup, of the 4th – 5th generation of his family.

Today, along with the development of traditional dishes such as Pho, Vermicelli, Bread, nutritious convenient fast foods are favored by young people and become Trend (trend). One of them is the instant egg product of Vinh Thanh Dat Food Company – Vfood. The instant egg product, V.food, has been on the market for nearly 10 years, but in recent years there has been a remarkable development and is increasingly loved by young students, students and office workers for its convenience. and its delicious. Instant eggs are chosen by young people for their quick and simple lunch. Today, convenience supermarkets are everywhere in the city, with clean and airy seats, young people just need to choose a cup of instant noodles or a loaf of bread with one or two eggs. immediately had a simple lunch with enough energy for the afternoon to study or work. Good for health V.food instant egg products ensure both convenience and good health. Convenient because the product is cooked, open the package for immediate use. Flexible packaging from each fruit to box of 10, long shelf life up to 4 months. Such a long shelf life but No preservatives because the product is processed in a closed process, strictly controlled according to HACCP and ISO standards with high temperature sterilization technology, so the product can be preserved for a long time. All while still retaining the taste. V.food Company is one of the leading suppliers of fresh eggs, so the raw materials for processing instant eggs are carefully selected. Eggs are fresh and traceable. Eggs are highly nutritious, high in protein but easily absorbed by the body, in addition to a lot of vitamins and minerals. Trend (trend) is sometimes good or not good, but the company V.food always commits to bring out prestigious products for young people to love and always a good trend.

It took about half an hour to fly, pearl island appeared before my eyes with long sand, blue sea. The three days here have left many impressions and good memories with me. Where should I go to Phu Quoc? If you want to relax, just like to watch the clouds on the resort’s premises, you should choose the places to stay in the northern area of ​​the island. With a rather secluded location, this place is a suitable stopover for those who want a quiet, private space. You should choose an accommodation suitable for the purpose of the trip. This trip, for the purpose of exploration, experience, I choose a place to rest not too far from the airport and entertainment spots in the city. There is no shortage of beautiful resorts for you to choose from within a radius of 6-10 km from the center of Phu Quoc. I choose to stay at Sol by Melia. This location is about 4 km from the airport and about 8 km from the center of Phu Quoc, quite convenient for travel and sightseeing. This area has a beautiful coastline, suitable for those who like to watch a romantic sunset. I stayed in the superior room for 1.4 million dong / day. What to eat in Phu Quoc? Back in Ho Chi Minh City, sometimes when I mention, I saliva because I crave food in Phu Quoc. Going to Ham Ninh fishing village to watch the sunrise (5h45-6h), you can go to the market gate to eat fish noodle soup, the taste is quite strange but not too excellent. I like the vermicelli closer to the jetty. The shop opens early in the morning, the crabs have just been picked up from the sea, so they are fresh, the price is 150,000-200,000 VND / kg, thanks to boiling for some 30,000 VND more. Experience is to choose small crabs, delicious, firm meat, both fresh, sweet and full of bricks, dipped in spicy salt and pepper. H’mong roast duck herring salad pizza is a new combination worth a try. Accordingly, herring salad and sweet salty fish sauce are sprinkled on the pizza to absorb evenly. Fragrant grilled herring flavored with crispy onion. H’mong duck is cut pomegranate seeds, fragrant, sprinkled with chili oil to increase the pungent taste. You should not try anything in Phu Quoc because if you miss it, you will be addicted, remember forever. Original noodle soup is more delicious than other places. Clear broth. Sweet chewy shrimp rolls. Vermicelli stalks, crisp and thin. Guests come to make their own dipping sauce, scoop the ready-made salt spoon into the cup and then squeeze the salt-covered kumquat, stir well. Before eating, you put a spoonful of sauce into the bowl of noodles. Entering the gate of Phu Quoc night market, the atmosphere reminds me of the colorful stalls in Thailand. In addition to seafood, you have many other delicious options to fill your belly such as skewers, grilled chicken legs … Tour 4 islands Phu Quoc is sunny, the sea is beautiful, but to see the beautiful sea more beautiful, you should add 4 island tours to your schedule. Price 699,000 VND / person, quite cheap. Guests are picked up at the hotel lobby at no additional cost. Canoeing, crossing blue waves, I came to Coral Park first. This is the only place for guests to choose to roam around or spend 950,000 VND to walk on the sea floor to watch fish and corals. The next stop is the Nail Island. On the beautiful beach, this place has some nice photo spots. You can change clothes to take pictures, eat breakfast before continuing the tour. The sea on the islands is calm, so it is easier to bathe. Hon Gam is a place where no people live, pristine nature. You can even see dense coral reefs through the clear seawater. Tour operators will be equipped with diving goggles and life jackets as well as instructions on how to breathe through the mouth so that everyone can float more clearly to see the coral reefs. You should wear suitable sandals to avoid colliding with corals. To May Rut island, the group will have lunch. The food was quite fresh and delicious such as fried tuna fish, sweet and sour stir-fried squid, grilled shrimp skewers, grilled scallops with onion oil, fried eggs … After that, I rested at the beachfront cafe, lying on a comfy chair love under the sea pineapple trees. Explore the north and watch the sunset Vin Safari is located in the north of the island, about 30 km from the center, so it is a bit far. Riding a motorbike to arrive, I just found out that there is a transfer car from the center to the zoo. Ticket price is 650,000 VND / person, with a voucher of 200,000 VND for meals at restaurants in the zoo. I eat at giraffe restaurant with huge steak, taste ok. The animals here are not afraid of people, running out to welcome guests. Arriving at the semi-wild park, I boarded a bus to enter each area to raise antelopes, tigers, lions, bears, deer, rhinos, zebras … I circled back to the center when it was late afternoon. Sunset is the “specialty” I enjoy every day on this island. You can go to the beach or go to Sunset Sanato to watch the sunset. Entrance fee to Sunset Sanato in the pre-sunset time frame is 100,000 VND / person. In addition, you can book a boat trip to the middle of the sea to watch the sunset for 300,000 VND. Around 4:00 pm, the tour organizer picked me up at the hotel and took me to the boat station near Dinh Cau. The 3-storey boat starts the engine, runs across the sea quickly so that visitors can see the giant egg yolk drifting slowly into the sea. About half an hour later, the sun completely set, leaving purple pink light on the fanciful clouds. The first time I saw this beauty so close. I want time to pass slowly, very slowly. It was dark, I participated in the squid fishing experience. Dinner started at the same time when the moon rose. The rice tray on the boat has squid porridge, squid fried noodles, grilled shrimp, and watermelon. Sitting on the second floor overlooking the sea at night under the moon is also a new and interesting experience. Explore the south of the island Morning morning at 5 o’clock, I ran towards Ham Ninh fishing wharf to watch the sunrise. Under the blue sea blanket, the sun slowly rises to greet the new day. After eating crabs in the fishing village, I started to head south more. The first stop is Ho Quoc Pagoda, also known as Truc Lam Zen Monastery. This large temple is famous in Phu Quoc with its architecture back against the mountain, facing the sea. Climb all 70 stairs to the highest place of the temple, you can watch the sunrise or sunset on the island. In the south of the island, you can also experience the longest cross-sea cable car in the world, have fun at Sun World Hon Thom resort, check-in Sao Beach, visit pearl farm, Coconut Tree Prison, reward drink sim … summary Round-trip air ticket: 1.1 million / person Stay: VND 5.6 million / 4 days for 2 people Tour 4 islands: 1.9 million VND / 2 people Motorbike rental: 480,000 VND Food: ~ 2 million VND / person Do you have a trip this summer yet? Please share with us about the schedule, costs and beautiful pictures at: lifestyle@zing.vn The articles will be edited and published in the Zing Travel column.

The unique pho burden is only sold at dawn on Hang Chieu Street first. Of course, people choose Hanoi to eat pho. But which restaurant to eat is another equally important option. Because everyone’s taste is not the same. Moreover, the dining seats are only suitable for one type of customer, but not all. People like to sag a bowl of hot pho in their hands at the sidewalk stalls. These noodle shops do not need a spoon. It is similar to the old pho burden of Tu Long, Mr. Bald … going for a walk from dusk till dawn all over the street. Many passersby suddenly met the burden of pho and swooped in to make a bowl to warm their stomachs. It was just a gift sold by a love cup smaller in capacity than the current rice bowl. Nobody eats pho to fill it. Of course, people choose Hanoi to eat pho. But which restaurant to eat is another equally important option. Because everyone’s taste is not the same. Moreover, the dining seats are only suitable for one type of customer, but not all. People like to sag a bowl of hot pho in their hands at the sidewalk shops. These noodle shops do not need a spoon. It is similar to the old pho burden of Tu Long, Mr. Bald … going for a walk from dusk till dawn all over the street. Many passersby suddenly met the burden of pho and swooped in to make a bowl to warm their stomachs. It was just a gift sold by a love cup smaller in capacity than the current rice bowl. Nobody eats pho to fill it up … “. Writer Do Phan During the war years, subsidies, pho goods had memorable ups and downs. The first is the disappearance of the night pho. The city evacuated, there are no people to eat at night. And the food policy at that time also prohibited private traders from selling rice-related goods. The permanent private noodle shops also closed one by one. There is only one option left for the townspeople, which is trade pho. Some state-owned food shops in some places open more morning pho in Van Ho, Hang Bai, Ngo Quyen, Hang Buom streets … with the state names according to the store location. Except for My Kinh pho on Hang Buom street, the old name for public and private partnership is still used. For the first time, the street people get acquainted with the bowl of cars selling pho which looks very full and full. If this bowl is scooped out, it must be 3 bowls. Trade pho shops are of course as crowded as any commercial noodle shop. The seats are usually only a granite table and 10 iron welded leg chairs, and the seat surfaces are also made of iron. With a huge number of customers, commercial pho furniture is never enough. Hang Bai pho shop at the corner of Vong Duc often sees customers carrying bowls standing to eat under the nacre trees on the street. Commercial pho bowl is not only expensive because it is full and full in the situation of hunger. It is truly delicious even though the State sells only one type of beef noodle soup. Sometimes when there is no beef, the store still sells pho as usual. People in the street call it “unmanned” pho. Many men blurted out the name “unmanned pho” at the shop, immediately taken to the police station to arrest a fine copy of the page with only one sentence: “Pho without meat, not unmanned pho”. That is to say, how carefully they knew the word that day. Thinking again, at that time, if anyone had put up a signboard “The price station …” like now, he did not know how much to copy the fine? Pho Thin is located in a small alley in Dinh Tien Hoang Street 2. Called trade noodle soup, but still attracts customers because all the pots of broth are made by famous noodle artists. Tu Short, Bac Hai … are veteran experts with high salary, but they only come to cook without giving secrets to anyone. That is why, although it is generally called trade noodle soup, it sells for the same price, but each shop has its own taste. In the early 1970s of the twentieth century, the sprawling private pho stalls reopened in Hanoi. Pho Chau Ky, Pho Mao (Ba Trieu), Pho Tu Dw (Hai Ba Trung), Pho Bald, Pho Vui, Pho Bat Dan, Pho Hang Dong, Pho Bac Hai, Pho Thin, Pho Tu Do … were bustling with customers. in and out. The only pho remaining of the trade was Pho Ly Quoc Su with the staff still in white uniforms. They divided the production team specifically for each part, the slicing team, the meat slicing team, the sales team, but there was no service team. Customers line up by themselves and then bring their pho bowls to the table. The restaurant is generally like a normal house, the furniture is as tight as a wedge. Stools, long tables with a few jars of chili sauce, garlic vinegar, fish sauce, absolutely no tissue. After eating, there are still a few doctors who have the manner of holding the chopsticks horizontally and swiping through their mouth like eating a country house. Writer Do Phan It is called a private noodle shop, but strangely it is almost identical to the previous noodle shop. From tables and chairs, bowls and chopsticks to spices on the table. From the raw materials to the processing to the serene, unreserved service. It was like coming from a floor that was always wet and covered with dirt. The famous noodle shops are crowded with customers such as Pho Thin (Lo Duc), Pho Tu Lang, Pho Vui, Pho Bat Dan, Pho Hang Dong … until now. It seems that people not only eat a delicious bowl of pho, but also enjoy the incomplete pho atmosphere. There have been a few new people opening modern pho brands with air-conditioned rooms, pure white tablecloths, curtain sheets and a porcelain dragon guarding the chopsticks. But then completely failed, even high-end pho using Kobe beef, too. Where to eat pho is not just a question of people from far away to Hanoi. The Capitals themselves often have difficulty with that question. With many years of eating pho in Hanoi, everyone has their own restaurants. Where to eat pho is not just a question of people from far away to Hanoi. The Capitals themselves often have difficulty with that question. With many years of eating pho in Hanoi, everyone has their own restaurants. It is very difficult to invite you to eat pho with. Gentle and elegant, you cleverly refuse by complaining about the reason for the wife’s meal. More miserable can tell a lot of weaknesses of the noodle shop that I invite. One of the weaknesses is that the restaurant’s cleaning situation is too elaborate, not messy. We must admit that eating a bowl of beef pho in the air-conditioned room is a worthy invention to win the Ig Nobel Prize …

Grilled snail with pepper Just add spices, green pepper and then bake directly on a charcoal fire. When the passionate aroma spreads, it is also the time when the snail hunts the meat again, so it makes people feel sick to enjoy it right away. Impressive dishes with a strong, indescribable taste Just put it into your mouth, the spicy taste spreads to evoke each senses, and then the more you chew the meat, the more you will rub it with the delicate crispy sweetness. Grilled snail with pepper is present in the menu of popular snail shops in Saigon, this dish is either eaten or used as a “target”. Photo: Internet For those who have a strong passion for snails, surely it is impossible to miss this popular spicy roasted snail. (Photo: Internet) Bun rieu snail From the ingredients of the countryside such as crab, blood, tofu, pork rolls, snails … people have cleverly combined to create a bowl of vermicelli with a strong and attractive aroma. If the northern vermicelli in favor of the sweetness from bone broth, the southerners will be in harmony with the sour, sweet and salty. In addition to the highlight is the fatty crab pieces, the snail also contributes to the fresh, crispy sweetness, the more you chew it, the more you like it. The scent of the broth, the ingredients, spreads out in a seductive light. Depending on your preference, you can add some fish sauce, squeeze the lemon slices to add full flavor to the dish. Photo: Internet Bun rieu snail has a rustic and simple taste, but anyone who once enjoy it must pamper. (Photo: Internet) Snail stuffed with meat The snails are mixed with minced meat, carpentry, lemongrass, spices …, cleverly stuffed into the shell and then steamed. When ripe, the scent of each ingredient fuses together to arouse all of the diners’ senses. The meat-stuffed snail dish will be more rounded if there is an extra bowl of the numbing ginger fish sauce. A little spicy of lemongrass is mixed in the fatty fat of meat, the more you chew the crispy snail, the sweetness will come, making people crave food forever. On cool nights like this, trying to squeeze a few snails stuffed with meat is nothing more perfect. Photo: Internet Although it sounds popular, but snail stuffed with meat is the dish that makes people “addicted” right from the first time. (Photo: Internet)

5 is a special number When enjoying dishes in Vietnam, many foreign visitors are surprised with all the sour, spicy, salty, sweet and bitter flavors. This perfect blend creates the culinary features of this place, making a strong impression on visitors from afar. The typical flavor of each region Vietnam is divided into 3 main regions including North, Central and South. The cuisine of each of these regions also has its own characteristics. In the North, the food is less spicy, preferring pepper over chili. The North is also the birthplace of bun cha, a dish that was enjoyed by former President Barack Obama and the late chef Anthony Bourdain in 2016. Central has very spicy dishes that challenge the taste buds of diners. Meanwhile, Southern dishes are usually sweet. Full breakfast This has surprised many visitors to Vietnam. Vietnamese people tend to get up early and prepare well since it’s not yet morning. Before going to work, everyone can enjoy a bowl of hot pho, stewed soup or broken rice … dishes that are often used in the main meal. Coffee culture Many people believe that coming to Vietnam without trying coffee will be too big a mistake. Visitors can find cafes in almost every street in Vietnam, from popular to expensive. One of the coffee styles suggested by Culture Trip is iced brown. “ The coffee cup is combined with condensed milk and ice. This drink is like a powerful catalyst to stay healthy all day. A few delicious cafes are hidden inside alleys that are difficult to find “, this travel specialist commented. The dessert is liquid and cold Culture Trip advises visitors to enjoy the tea when coming here, especially banana tea. For those who want to eat well and like beautiful photos, 3-color tea is a reasonable choice. Strange dishes According to Culture Trip, the two dishes that most surprised foreigners when coming here are the blood and duck eggs. Blood broth is the main ingredient of fresh animal blood (duck or pig, goat) mixed with fish sauce or salt and then mixed with chopped meat and cartilage. Meanwhile, flipped duck eggs are a big challenge for foreign visitors. Fish sauce Fish sauce is used with many dishes. Visitors can dab vegetables, boiled meat, beans … with fish sauce to make the dish more flavorful. Besides, fish sauce is also used to create the perfect dipping dish for dishes such as spring rolls, bun cha, and banh xeo.

Pho Vietz restaurant at Utama Shopping Center. (Photo: Manh Tuan / Vietnam +) “I not only want to introduce to Malaysians Vietnamese cuisine but also want many international friends to know Vietnamese food . If the COVID-19 epidemic did not happen, in 2020 I would send Pho Vietz to the UK and the US, “said Mr. Ton Ngoc Hiep. Malaysia is a multi-ethnic country with more than 50% of the population being indigenous Malaysians, also Muslims, the rest are mainly Chinese and Indian, which means humid. Malaysian food is also very diverse and rich. Therefore, finding a foothold in the culinary market of this country, especially in the central supermarkets, is very difficult, yet Mr. Hiep has 10 Pho Vietz restaurants in the capital Kuala Lumpur alone. Not stopping at this impressive number, he also cherished to open 5 more restaurants this year, besides running a Pho Vietz restaurant in Hong Kong and the “daring” projects to bring this brand to Manchester. and New York. As a chef of the five-star Equatorial hotel in Ho Chi Minh City in the 1990s, Hiep brought the responsibility of introducing Vietnamese cuisine to Switzerland with a 3-month program. That long business trip aroused in him joy and pride when witnessing with his own eyes foreigners welcome and appreciate the cuisine of the country. The predestined relationship to Malaysia was surprising when Equatorial continued to bring him to Malaysia to promote cuisine. Here, he had the opportunity to interact with Chinese chefs who wanted to conquer Vietnamese cuisine and put Vietnamese cuisine on their menu, so they persuaded him to come work for them. At first it was just a pilot plan, the more he worked, the more he realized that this is a place that could be developed because there are so many “fans” of Vietnamese cuisine here. In the process of working for a Chinese restaurant, he realized that his food was no longer “pure Vietnamese”, the “origin of people” spices made the bowl of pho no longer in standard, the Hue beef noodle bowl became more sour. .. Not satisfied with the “hybrid” that, in 2014, he together with some shareholders found Pho Vietz restaurant. Here, he is able to prepare food according to his own wishes, using Vietnamese ingredients, seasoning with a standard noodle soup or a standard beef noodle soup. Mr. Ton Ngoc Hiep (third from the left) – The owner of the Pho Viet chain store in Malaysia. (Photo: Manh Tuan / Vietnam +) Being a meticulous person, Hiep not only wants his dishes to be “original,” but also impresses diners from the first time they order by decorating the dish. To do this, he had to fly back and forth between Vietnam and Malaysia many times to find a stable supply of quality raw materials and meet Malaysian import requirements. Sharing with reporters, he emphasized: “I try my best to have all the ingredients as in Vietnam. Although I cannot make fresh pho, in Malaysia I have been able to set up a factory to produce 90% similar noodle. Keeping the essence or “soul” of Vietnamese food is what I always aim for. This makes the difference and uniqueness of our food. ” Thinking a bit as a reminiscence of the 20 years before coming to Malaysia, Hiep confided: “To open a restaurant in a Malaysian hypermarket, or more specifically, in a hypermarket in the capital city. In Kuala Lumpur, the Supermarket Management Board will send a person to assess the quality, and then if all the members of the Management Board agree, the Board’s representative will write an invitation to do business at the supermarket. ” “They do this very secretly, and I don’t know where the appraisers are, what the customers are.” After many rounds of appraisal, when he received the invitation letter, he knew that they (the supermarket management board) had noticed and assessed the quality of their food. “Just like that, after 6 years of launching the Pho Vietz brand, I have now developed 10 restaurants and have about 120 employees” – he said. The interior decoration at Pho Vietz restaurant at Pavilion Shopping Center evokes Vietnamese image. (Photo: Manh Tuan / Vietnam +) His eyes lit up when asked about the name Pho Vietz, he shared: “Pho is a typical Vietnamese dish that all foreign tourists know, Vietnam is Vietnam. These two words together remind tourists of Vietnamese cuisine. ” In order to run 10 restaurants at the same time and ensure the same food quality at restaurants, he has established a “kitchen center” – a place where food is processed and manufactured. Before the restaurant opens, dedicated cars equipped to transport food will deliver food from the “kitchen center” to each restaurant. “Managing and operating like this, I feel more secure about both input and output. Product quality, fresh fruit quality, coffee, ”he said. He is busy with his working schedule, but he still does not forget to tinker and creatively change the menu with the dishes that customers prefer most with bold Vietnamese flavor. Pho Vietz’s “cabinet dish” includes Beef Pho, Chicken Noodles, Hue Beef Noodles, Bun Nem, Roll, Bread, and of course, many types of coffee. Young Malaysian couple Richard Chong and Summer Lee said that their two favorite dishes at the restaurant are beef noodle soup and coffee. “The coffee here is great, rich and fragrant. The taste of the pho is delicious, I love the recipe of this restaurant. I can eat pho every day and every week. ” Sipping with me a cup of iced milk coffee made by himself in a Pho Vietz restaurant at Utama Shopping Center, he introduced me to his Chinese soul mate – Eric. “Thanks to Eric, I overcame the initial difficulties. He is also an effective assistant to Pho Vietz in legal terms. Eric is the messenger of Chinese cuisine, and I am the messenger of Vietnamese cuisine. We are a pair of identical, mutual cards to bring Vietnamese cuisine to international friends./.

Pineapple: 1/2 fruit Tomatoes: 4 fruits Vermicelli: 1.5kg Nha Trang fish cakes: 2 large pieces Mackerel head or mackerel sneeze Lettuce, banana, bean sprouts, green onions, purple onion, ground chili, pepper, lemon, cashew nuts. Seasoning seeds, sugar, salt, cooking oil and fish sauce. Tools: gas stove, pan, dishes, chopsticks, patch, … Nha Trang fish cake noodle soup, delicious and delicious to please the whole family (Artwork) Steps to make Nha Trang fish noodle soup Step 1: Rinse with dilute salt water to remove the viscosity. Marinate the head of mackerel with 1 teaspoon of seasoning seeds, 1 teaspoon of salt, 1 teaspoon of sugar and crushed shallots, all mix well and marinate for about 1 hour. Nha Trang fish cake washed, sliced ​​diagonally to taste. Onions are peeled, washed, crushed and chopped, set aside. Lettuce, banana, spring onion, bean sprouts, cilantro and chili, wash, stalk and slice. Tomato cut areca segment, fragrant cut slices diagonally to taste. Step 2: Heat 2 tablespoons of cooking oil. When the oil is boiling, add the cashew nuts and stir well. Leave for about 2 minutes when the oil is beautiful yellow, turn off the heat. Let cool, cut off the cashew nuts, and the cashew oil to separate the cup. Step 3: Heat 2 tablespoons cashew oil, non-aromatic purple onion, then fry the head of mackerel. Then add 2 liters of boiling water to the pot. Season with 1 teaspoon of seasoning seeds, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of fish sauce and a few slices of small chili into the pot, stir well. Cover and heat on the stove over medium heat. Enjoy Nha Trang fish noodle soup at home (Artwork) When the broth is boiling, adjust the heat to reduce, cook until the mackerel is well done (about 45 – 60 minutes). Add the sliced ​​tomatoes, pineapple and fish ball to the pot of broth. Cook for about 2 minutes, then add the chopped cilantro, stir well and turn off the heat. Step 4: Mix the sauce according to the following formula: 4 tablespoons fish sauce, 5 teaspoons of sugar, crushed garlic, minced chili. Stir well so that the fish sauce is glued and the sugar has to be dissolved. Step 5: Use the sieve to filter the meat and fish into the broth to eat with fish balls. Take the vermicelli into the bowl, scoop up fish cakes and broth. This dish is served with raw vegetables such as lettuce, banana flower and bean sprouts.

Nguyet Hang and Anh Tuan knew each other while working together at the Youth Theater. At first, she said, we hated each other very much, because I was very disciplined, old, and Anh Tuan was personality, destructive, mischievous. But then love each other without knowing, unable to explain. Probably due to “fire near the straw” and after going out, eating and drinking are compatible. 4 years later, we got married. And to live together up to now is encapsulated in the word “fast”. Nguyet Hang – Anh Tuan Actress Nguyet Hang said that being an actress has one advantage for her to apply in her family life, which is to grasp the psychology to deal with her husband. Mr. Tuan is a hot-tempered person, she knows how to stop, so the family life has been through many storms. “Every time my husband and wife are stressed, I stop because I can’t argue or talk anymore. Mr. Tuan is hot-tempered, even a little dry. I have not heard any sweet words from my husband, nor bought gifts. For the mother and daughter on the holidays But he brings other happiness that I find much more valuable. It is a gesture of taking care of me every day when I’m tired, understanding my wife and children and living responsibly with family, “Nguyet Hang said. The most difficult time with her husband and wife was when she was newly married and had children. The couple’s salary at the theater was too low, Anh Tuan left the stage to go out to do business. The actor’s time was also the time when the couple’s life fell into crisis when Nguyet Hang heard many rumors about her husband having someone else. She flew in to meet her husband to find out the truth and then decided to write a divorce petition. Now remembering that “event”, Nguyet Hang could not help but laugh: “According to the court’s appointment, we came to settle, but somehow closed that day. The two of them finished making pho. So we can’t quit each other. Nguyet Hang still remains young She said, in fact, the story of “fluttering” in a man is very difficult to avoid. Anh Tuan himself is also an artist, so I sympathize. Only it must be at what level, if we no longer respect our wife and children, our family should not keep it. And that was just a “miss step”. I could only hold back when I turned my head. Anh Tuan himself is a transit person separated from the age of 6, so he is very afraid of divorce and needs family affection. I also know that I used to be busy playing, and I also had many shortcomings, but because of the children, we tried to get along. Until now, after many waves, we still go together is an “achievement” already. Because in an artistic environment, there is not much that can go so long. As for the future, no one can tell, but we determine the happiness that day or that day, what we can ignore, sympathy for each other should be ignored. So up to now, our married life is being stabilized temporarily. Economic difficulties are also a big challenge affecting the life of actor Nguyet Hang – Anh Tuan. Once in a difficult time, Anh Tuan thought about riding a motorbike taxi to have money to take care of his family. “I asked him if he was afraid when he was an actor well known to the audience, if anyone recognized it, would he be afraid? He shook his head to say he would cover his mask. I took off the mask again to take me on stage. That sincerity I cannot forget now, “remembers Nguyet Hang. Full happiness of actor Nguyet Hang – Anh Tuan Every time Anh Tuan had a business at a loss, Nguyet Hang had to worry about it all. From renting a house to supporting families, children studying… She said, sometimes the car does not have enough money to repair it. It took us 15 very hard years, fortunately I have grandparents to support and take care of my children to work as a profession. And Anh Tuan, after many times of opening a restaurant with losses, has been successful in recent years. Although we are not rich, our lives are now more stable, not too hard anymore. In 2018, when her first daughter studied abroad in Germany (then got married and settled there), she gave birth to a baby girl. Being a mother at the age of 45, Nguyet Hang confided that she did not face much difficulty because of her grandparents’ support. Adding a member, her family is also happier because “Anh Tuan likes to have many children. He is an only son, but does not place a heavy emphasis on having a son and a daughter. It is simply like having many children”, Nguyet Hang said. share with joy radiant in the eyes.

Pho is a dish that hurts expatriates whenever they remember their homeland, is a dish that foreigners who come to Vietnam must definitely taste. The most famous is Hanoi pho. One day in the beginning of the year, a man called to the culinary artist Anh Tuyet earnestly wanted to enjoy the pho flavored with old Hanoi cooked by her own hands. Hanoi beef noodle soup He added that pho is so different now, I can no longer feel the essence of pho. Many people eat just to eat, to eat, not to eat to enjoy. I’m just afraid of the fading of traditional pho and losing its essence. Sympathizing with the enthusiastic guest with pho and also a little bit dissatisfied with Hanoi cuisine, even though she was very busy, Ms. Anh Tuyet accepted the invitation to cook a separate pot of pho according to his wishes. In the middle of January of Mau Tuat year, his family and close friends had the opportunity to enjoy beef noodle soup in the cozy atmosphere of Anh Tuyet restaurant at 25 Ma May (Hanoi). Soft yellow light, a vase of cherry blossoms and a vase of violets with dahlia flowers fill the space with spring colors. After enjoying pho, the guest expressed his satisfaction, did not need to eat, but right from the moment I smelled pho, I saw the “leap” taste, feeling very comfortable. In terms of sense, the slices of beef in the bowl are like falling petals, not slices of meat placed on the map. When I ate the first bite, I felt reassured about the quality, the more delicious the meat, the more delicious it was to eat. Sharing the secret of cooking pho, artist Anh Tuyet said that she did not use her ribs, only simmered the bones for 12 hours, until the bones were as white as lime to meet the requirements, but had to remove the marrow to avoid cholesterol. Fish sauce must be a delicious, sweet taste, not seasoning with main noodles. The broth is fat-free, fragrant with grilled ginger, cinnamon, anise, cardamom …, and beef bones are thoroughly bleached so that the water no longer causes the smell of beef. The beef must be sliced ​​so that after being placed in the bowl and hot with hot water, the pieces of meat hang down, blending together. With the artist Anh Tuyet, to have a delicious dish, she focuses right from the selection of ingredients plus experience and the feat of processing. The most important thing is that she always put all her heart and soul into each dish she cooks. 25 Ma May House (Hanoi) is the place where the artist Anh Tuyet regularly receives those who love the taste of old Hanoi cuisine. In the story of the tea cup on spring day, the artist Anh Tuyet passionately told about the dishes she cooked, about the selection of ingredients, the exquisite presentation, and the delicate way of eating of the old Hanoians … The guests also sympathize with a heart that is always eager to preserve the quintessence of cuisine, always wanting to raise the culinary arts to a new level. For those who have once enjoyed the dishes prepared by Anh Tuyet artist, when leaving will certainly meet her again, not only because of the charm of delicious food but also by her admiration. understanding about culture and human life of Ha Thanh culinary artist.

Noodle soup Noodle vermicelli is located at the beginning of alley 76 Hai Ba Trung. The shop always attracts diners because of its fragrant flavor. The eye-catching dish with the orange-yellow soup of the crab stick. A bowl of vermicelli is full of blood, rolls of silk, crabs, snails, beans … The dish is attractive with the sweet taste of the broth and the fat leopard of the side dish and the strong flavor of the fish sauce. However, the crabs here are not completely pure. Photo: Mitsfoody, Chiecbungdoi.foodlover, Nhanrec, Tebefoody. Diners reviews: Mitsfoody: “A noodle sale is only 25,000 VND. The tasting taste is quite delicious. I eat lunch, so I don’t know the specific selling time. Just keep the boiler with a little bit of it, it will taste delicious, usually it will not taste very strong. ” Fried dough The fried dough in this alley is quite famous. The dough is cut into square shape to fit the mouth. Breaking one more scrambled egg on top will make the dish more fatty. Traditional fried dough, served with shredded papaya and diluted soy sauce. The attraction of the dish is that the fine plastic powder is eaten without causing damage and the price is 25,000 VND for a full, reasonable box. The fried flour here is quite famous. Photo: Tebefood, Lenkycungkhoa. Diners reviews: Nguyen Minh Tu: “The fried flour is very crispy, the food is very tasty, affordable for a place in the city center.” Luu Anh Khoa: “Pretty much, the sauce is also delicious. There is a crunchy grease too. ” Hue cake For those who love cakes in Central Vietnam. A row of cakes with all flavors such as banh beo, filter flour, cake nam… has enough. A portion of cake is only 20,000 VND and can be ordered depending on what you like, but the best part is a mix with spring rolls, rolls. The casual cakes with supple flour, filled with homemade fish sauce and crispy crispy bread served with appeal. The shop sells a full range of Central Vietnamese cakes. Photo: Intofood_, Tebefood, Damanfood. Diners reviews: Intorfood: “Look at the tray is very attractive. The 20,000 VND mixed portion is also complete but the taste is very normal, the fish sauce is not very strong, the filter powder is a bit clumsy, the taste is a bit pale. Fat molded cake, fragrant coconut water. In short it can be eaten. ” Thai fried rice Thai fried rice is definitely not to be missed when coming to this alley. A fairly plump rice set with chicken skin, grilled skewers meat, kimchi, cucumber, tomato … Especially the fragrant soft and fragrant fried rice, attracting a lot of culinary devotees. Photo: Tebefood, Lanwiththi. Diners reviews: Nguyen Mai Khanh: “A box full of mounds has 25,000 VND only, with grilled meat, chicken skin, kimchi, cucumber, fried rice is very soft, hot, grilled meat is seasoned to taste, chicken skin is also crispy. Also, eat more kimchi to help relieve boredom. ” Luu Anh Khoa: “The day we went, the rice was quite dry, the kimchi was really sour, the pork skin was not very crisp. But in return, the barbecue is still delicious, it is delicious. ”

Bun rieu on Hanoi sidewalk Eat depending on where … Whenever I go away, or rather just leave Hanoi, my eating instincts suddenly become weak. I began to crave things that when I stay at home, see it every day, don’t glance. This special feeling often emerges as soon as the second day of arriving in a strange city. I would have a terrible craving (with a feeling of willingness to trade off at any cost) a bowl of vermicelli or a plate of vermicelli for example. I also don’t understand why I should be so shallow. Remember once, when the car had just arrived in the town of Seria (Brunei), I happened to see a boiled chicken hanging in a glass case. At that time at noon, I did not pay any attention to the new scenery or the urging calls of the team leader. Immediately my eyes were glued to the glass case and saliva like a poor boy thirsty for the first time from the countryside to the street and saw the delicious food in the stall. The reason is that this chicken resembles the chicken at home, has been boiled again, the thin yellow skin promises a hearty table after days of torture with unsuitable lunches and dinners. I must also add that, I cannot stand chicken dish in any country other than Vietnam. Most countries use industrial chicken for menu, moreover, it is frozen industrial chicken, skinless, legless, and wingless. Since the frozen industrial chicken breast I don’t consider it as food, it is a filling, rather, it shame the noble dishes made from chicken. So, when I saw the fine food in the glass case of a stall in the town of Seria, with the eyes of a “chicken connoisseur”, I immediately realized that this chicken was clearly a fellow countryman with the broiler chickens. at home. However, for a long time, I have learned to get used to the fact that not everything desires to become my own property, so I have to let the leader of the delegation to enter a Chinese restaurant and gnaw on the tender curtain, salt porridge. and chao soy sauce. Many Hanoi people are also picky about food. Sophistication does not mean to paint the pride of the taste, but the dish must be in the right taste and style. Whatever you say, keep stepping out of Hanoi, it is not easy to find vermicelli, vermicelli, noodles, rolls … in the true meaning that those words suggest. At that time, we can see the sentence “going home unemployed”. Diners lined up to eat Pho Bat Dan Culinary memories Hanoi food is not only an art but also associated with my childhood memories. Remember 20 years ago, our floods used to gather breakfast at a row of vermicelli near the corner of Yet Kieu – Nguyen Du street. Back then, it was one of the cheapest dishes, this restaurant was delicious, of course a familiar place for breakfast. Crab bricks are processed firmly, raw vegetables mixed with banana and chili powder, fragrant and indispensable for the characteristic taste of shrimp paste. I eat my breakfast on vermicelli almost all year round. Speaking of loyalty to the restaurant, I probably still lost to my father. When I was a child, sometimes he still put me on the street mannequin in Hoan Kiem street. This is the shortest street in Hanoi, but no Hanoi girl does not know it. Sometimes they forgot the street name and called it “mannequin”. My father said, he ate here since he was 10 years old. At that time there was an old man pushing a shopping cart to stand for sale, the clicking sound of beef cutters was a characteristic sound that indicated whether the old man was selling or not today. The old man “the ancestor” of the “mannequin” is now a natural man. The job of selling mannequins in Hoan Kiem street is a profession that makes money. People crowded each other because of the mannequin, people got angry at each other because (gave) the mannequin slowly, people were excited or irritable because of the mannequin. Today’s salad is not the same as in the old days, apart from dried beef, there is also a full range of beef, spleen, roasted birds, sour rolls, shrimp flour cake … Bun Rieu is not intact as when I ate breakfast 20 years ago. before. It grinds big snails, small snails, and then includes raw beef, sausages, fried tofu, quakes … Referring to quarrels, 15 years ago, Phan Boi Chau street (corner of Cua Nam) used to be a “funeral street”. not the fashion footwear street nowadays. Every night comes, especially on cold winter nights, young men and women come to eat hot. A tiny swing costs 100 VND, served with chili sauce mixed with pickles. It was a delicious treat, especially for the little money students. Dried beef salad Stylish level Unknown since ever, an unwritten sign to stipulate the “trendy class” among Hanoi’s teenagers is to hold all the eating places in the city. Brand-name clothes, fashion vehicles are nothing if an 18-year-old girl cannot think of a famous place to… eat morning pho. Food is one of the endless passions of young people. Although in 2010 there were many brands of KFC, Lotteria, Pizza Hut, Pepperonis, Pho Vuong, Pho 24 … on the streets, Hanoi people (for some reason), luxurious or impoverished, still enjoyed sitting on the sidewalk. summer in smog, in the roar of car horns, the grunt of the crowded salesman and in the dry summer sun, the chilly dry winds of winter. Teen groups like it even more. Hey, boiled snails Lieu Giai, Luong Van Can; Lo Duc, Bat Dan, Ton Duc Thang beef noodle soup; chicken noodle soup Mai Hac De, Do Hanh, Trieu Viet Vuong; bun rieu Hoe Nhai, Phan Boi Chau, Thi Sach; bun cha Hang Manh, Nguyen Khuyen; Noodles Mai Hac De, O Quan Chuong; Hai Ba Trung vermicelli; Hang Chi Lane Chicken Noodles; Cau Go spring rolls; Lo Su and Hang Thung porridge heart; boy porridge Le Van Huu; Yet Kieu bread, Hue city; To Hien Thanh rolls; Ly Quoc Su pillow cake; bun thang Luong Van Can, Hang Luoc, Cau Go; Bun Khanh grows; Truc Bach pho roll; the tapeworm noodles Mai Hac De, Dinh Liet; Hang Da market beef noodle soup; Mai Hac De eel vermicelli; Cam Chi chicken sticky rice; Tong Duy Tan chicken, grilled chicken legs Nguyen Van Phuc … Writer Di Li In fact, I think only one third of these brands are food worthy. However, no matter what, their brands are attached to the street name. To the point where people keep mentioning Bat Dan, people can faintly smell the scent of beef noodle soup, and mentioning Phat Loc alley is like seeing pieces of yellow beans. In recent years, the world economy has been in recession, and Hanoians cannot restrain their culinary enjoyment. Eating on the sidewalk is also a pleasure. More and more dishes are imported, increasing the diversity of the land Kinh which is already very sophisticated about cuisine. Then people also composed many more strange dishes to stimulate diners. “I miss twelve” Either way, the people of Hanoi who go far cannot help but remember the feeling in the cold winter night, sometimes honey is pouring out from sweet potatoes baked on charcoal in a summer corner. And right at the moment of writing this article, next to the author’s computer is a cup of chilled longan tea. Tea can only be found in Hanoi. It brings sophistication and elegance to its composition, even if it’s just a lotus wrapped in a label. The longan must be Hung Yen longan, thick with flesh, small seeds, and sharp sweetness. The thin longan type of Saigon, thick longan but not enough sweetness of Thailand, tiny pepper longan … cannot form longan tea. Each cup of longan tea has only a few seeds, but filled with it is the diligence of the worker, the purity of the natural fruit seeds and the sweetness, the fragrance of taste. Summer, new lotus and longan. And also only in summer, do people want to enjoy a cool glass of longan tea. Eating longan tea, no matter how hungry or thirsty, should not follow the way of Chu Bat Gioi to devour the peach. It is necessary to sip on the aroma of longan, the rich taste of lotus seeds, the aroma of distilled sugar to enjoy, so that when leaving Hanoi, in the heat of Saigon, Bangkok will frantically remember a glass of Ha tea. Cabinet.

Pho Viet has long made its mark on the world culinary map and is highly appreciated by international visitors for its taste and uniqueness. Not only going to Vietnam, you can enjoy this famous specialty. Vietnamese pho is on the menu of many restaurants around the world. Some names became famous brands in foreign countries. Pho Long Phung (Singapore) Long Phung is one of the restaurants serving Vietnamese famous dishes in Singapore. Coming here, diners will enjoy specialties such as vermicelli, vermicelli, spring rolls and pho. What do diners say? Louisa Kelly Kho: “Food is good, beautiful but the service is not good. I ask for basil but the staff is not serving. They speak Vietnamese together and then never come back again. I wish I understood what they said. After eating, I was asked to bring the food to the counter for packing. The staff was quite busy. Singapore has many other beautiful Vietnamese restaurants to visit. Chua Samantha: “I’m an ardent fan of Vietnamese coffee and other coffee-related beverages. Beef noodle soup is quite sweet compared to my taste. The herbs are a bit less, there is only a little basil in it. on. Staff was a bit noisy at the counter “. Pho Binh (USA) Pho Binh is a restaurant serving traditional Northern Pho. Each bowl of pho here is big, more meat. This dining place is a familiar destination of Vietnamese people in Houston (USA). What do diners say? Jame W: “I have enjoyed Vietnamese pho in several states. This is the best restaurant to sell this dish. One serving is full for a healthy eater. Very friendly staff”. McKinzie B: “This is my favorite pho place in Houston. Affordable price. My husband and my meals usually cost 13-14 USD. The only downside is the limited seats.” Napisarn: “The restaurant was one of Houston’s first pho stalls. Great broth. Quality meat and ingredients. Good service. Unfortunately, it doesn’t open at night.” Pho Tau Bay (Australia) Pho Tau Bay is popular with visitors by its rich and delicious taste. The shop specializes in serving all kinds of pho beef, under, encrusted, dandruff and chicken pho. What do diners say? ItsStanley: “This is one of Cabramatta’s busiest pho restaurants. The staff served the food quickly. The beef-matching pho was delicious. However, after the waiter introduced the chicken and fish noodle soup and tasted it. “I realize this is the best pho ever. In addition, the restaurant also has electronic money transfer service, a rare thing in restaurants in Cabramatta”. Oboist3: “This is one of the best places to enjoy pho in Cabramatta. On weekends, the restaurant is very crowded. You should not come on holidays if you are afraid to queue.” Miss Saigon (Brazil) The restaurant opened in 2013 by a Vietnamese couple in Moema district, Brazil. Miss Saigon serves pho, beef sandwiches and Hue beef noodle soup. The dishes often have a more salty, richer taste to suit the local taste. What do diners say? 53MarcoT: “Friendly staff. Food is delicious. Reasonable price. If you enjoy the taste of Vietnam in Brazil, this is the place to go. I suggest you finish your meal with a cup of Vietnamese coffee.” Male”. 390freddym: “I regularly come here with my wife once a month. We are always well served by the staff. Vietnamese dishes are well made with traditional flavors”.

Vermicelli with stir-fried beef Nam Bo beef noodle soup is also known as stir-fried beef noodle soup. This is the form of vermicelli mixed with many different ingredients such as beef, green vegetables, roasted peanuts … When eating, customers just need to sprinkle sauce on the ingredients and mix well and enjoy. To have a standard bowl of Nam Bo beef vermicelli, beef ingredients must be thoroughly marinated with sugar, fish sauce, pepper and many other spices. When the customers order, the cook begins to cook the meat. After stir-frying beef, it must be kept soft, not chewy and has a natural sweet taste. A bowl of fried beef noodles attracts customers thanks to its eye-catching appearance and refreshing taste. Photo: Bababunbonambo. Address: Nguyen Thai Binh, District 1 Price: 65,000 VND / bowl Business hours: 7h30-20h30 Diners commented: Thao: “The price is a bit expensive, but the vermicelli is delicious, seasoning to taste, full of spring rolls, soft beef. The dish is carefully packed when ordering.” Quyen Nhu: “A bowl of stir-fried beef noodles with small noodles, soft and medium tender beef. Pickles, carrots, kohlrabi, peanuts, scallions and raw vegetables are also combined. 4 spring rolls for 30,000 VND, crispy but not evenly colored, somewhat scorched “. Bread pan Enjoy the hot pan bread, rich flavor with the combination of tiny trade, pate, cold meat, fried eggs, fish … and sauce will be the ideal suggestion for you to recharge. long day. Address: Calmette, district 1 Price: 30,000-40,000 VND / piece Business hours: 6am-12pm The bread pan filled with bread is a culinary suggestion worth trying in the morning. Photo: Biteallfood. Diners commented: Tebefood: “A mixture of many ingredients such as chili, fried egg, canned fish, cheese, pate, pickles, cucumber helps diners to avoid being sick. Especially, the shop uses crispy and fragrant cartilage in a few places. There is no thick cut, chewy cheese and light fat pate. Toast with a light sauce, you should add soy sauce and chili sauce for a richer flavor. ” Thai mixed rice noodles In Ho Chi Minh City, the noodle dish is varied with many unique flavors. In addition to types such as noodle soup combined with egg rolls, beef stock, fish … you have the opportunity to change taste with strange sour mixed Thai noodles. Address: Hoang Sa, District 1 Price: 40,000 VND / bowl Business hours: 7am-20h Mixed noodles have an attractive spicy and sour taste. Photo: Foodcollectionsmy. Diners commented: Foodcollectionsmy: “Thai mixed noodles include rich ingredients such as liver, kidney, pork, quail eggs, beef balls, squid, octopus, chives. The sauce is pre-poured, guests can add chili if you want to eat spicy. Rice noodles are medium to medium-sized, soft and chewy. You can order more crispy and greasy greases to make the dish more attractive. The minus point is that the dry-mixed noodles do not have a cup of soup to eat. Grilled spring rolls, fish cake soup If you want to enjoy the delicious dishes of Nha Trang (Khanh Hoa), fish cake soup, grilled rice noodles are the right choice. The noodle cake made from rice flour blends the natural sweetness from the broth and the fish cake slices with the rich taste of the sea. Grilled spring rolls conquer diners again thanks to each strand of fresh noodles, fragrant grilled spring rolls, fresh fresh vegetables. This cold vermicelli dish is usually served with sour food, crushed peanuts and chili fish sauce mixed with sweet and sour sauce. Address: Mac Thi Buoi, district 1 Price: 35,000 VND / bowl Business hours: 7am-14h and 16h-20h You can enjoy the taste of Nha Trang cuisine in the heart of Saigon. Photo: Foodcollectionsmy. Diners commented: Foodcollectionsmy: “Noodle bowl with extra crispy rice paper, mixed sauce is made from minced meat shrimp. The fish cake soup attracts diners thanks to its delicious broth. Chewy fish cakes, original sweetness, crispy aroma”. Phoholic: “The restaurant has a variety of menu, including grilled rolls, spring rolls, all kinds of vermicelli, spring rolls, fish cakes or banh canh … The sauce at the shop is quite delicious, I feel that the mix or roll is better. water dish “. Recipe for making noodles with beef, broccoli With just a few minutes of ingredients preparation and preparation, you can make a delicious bowl of beef noodles for the whole family.

Summer food Located on Mac Dinh Chi street, Chinh Thang noodle shop is quite easy to find. Around 11am, the shop was full from the house to the sidewalk. Many guests have to wait 10-15 minutes to be served. The shop sells from 9am to 10pm, lunch and dinner time is the most crowded. According to Mrs. Vu Thi Chinh (66 years old), the owner of the shop, in the summer of 2000, when she saw diners mimicking their sweat to enjoy a bowl of pho water, she thought about changing a new dish. During the absence of guests, she rolled uncut noodles with beef and herbs. “When serving, customers like it. I have developed it until now. Rolled pho is like pho, but it is dry and suitable for summer food”, Ms. Chinh shared with Zing . Even though she is over 60 years old, Mrs. Chinh still blows away at her pho. Photo: Quynh Anh. In the early days of the business, the shop sold both cooked beef noodle roll and lemon leaf chicken noodle roll. However, customers who come to eat mostly love the rolled beef noodle soup, so she decided to only sell this type until now. Her noodle soup and bamboo noodle soup have been sold in Ngu Xa area since 1981. By 2000, the shop only sold pho roll and moved to Mac Dinh Chi to take the name Chinh Thang, which was taken from the couple’s name. Thanks to pho, she has raised 3 grown sons and both have master’s degrees. Currently, the youngest son has left his job behind to take over and succeed the family. Despite her high age, her pho manipulation is still very mature and fast. She boasts that she can roll 10 in just 1 minute. So when there are many customers, Mrs. Chinh still goes to the kitchen to help her son. To save time and meet a large number of customers at the same time, the owner must use a radio to order food with the staff in the kitchen inside. Depends on the dipping sauce With the carefulness in the cooking process and the selection of ingredients, each plate of pho brought to customers is always delicious and hygienic. “If the noodle bowl is important in the broth, the rolled pho needs a dipping sauce to balance it. Every family selling has a recipe for the sauce so my restaurant also has its own flavor. This is the result of a process.” I change to suit the taste of most diners “. A plate of pho roll of 10 is priced at 65,000 VND. Photo: Quynh Anh. Being a meticulous person, all the ingredients for pho roll such as pho cakes, beef, herbs … were ordered by Mrs. Chinh from longtime acquaintances. The shop owner said that the noodle cake must be tough and thin so that it does not break when rolled. If the cake is broken, the fried pho cannot be crunchy. The noodle roll only includes stir-fried beef with lettuce and herbs. Unlike other locations, the restaurant’s beef is a tender cutlet that is sliced ​​into a large size so it is not crumbled. Before the Covid-19 translation, the shop often welcomed many Japanese tourists. They often stop here after finishing their tour and discovery in Hanoi. Introduced by the owner as a regular customer of the restaurant, Mr. Huy Hoang (40 years old) said he had eaten at the restaurant for 7-8 years. “In the past, I lived in Hanoi every week. Later, I moved back to Quang Ninh, so today, I come here to work here and eat to help me eat.” Minh Ha (22 years old) knew about Chinh Thang noodle shop through the introduction of an acquaintance. At first, when she stopped by the restaurant, Ms. Ha thought like many other addresses. However, in the first time, she ate half a plate of pho by herself. “Pho rolled at the restaurant served is still warm, the sauce is rich. The space is clean, although eating on the sidewalk, the neighborhood is empty, so I do not find it inconvenient.” Currently, in addition to pho roll, coming here you can enjoy fried pho, crispy egg noodles, sour pho … with prices from 50,000 to 80,000 VND. Enjoying puffed pho with the restaurant’s dipping sauce will be more harmonious. Photo: Quynh Anh. Customer reviews: Ngoafood: “Compared to other addresses, the noodle rolls here are smaller, but the book is firm. The filling has enough beef and vegetables. The noodle rolls up quickly, but the fried pho serves slowly. I found it to be eaten, not very impressed. “. Ninheating: “A plate of pho roll consists of 10 pieces, served with sweet and sour sauce. The restaurant has fried egg pho, sour noodle is quite delicious”. Linh Le: “Sometimes the restaurant is crowded, the shop owner usually does not accept more customers. Rolled noodle is full, a lot of meat. Sour pho is full of scallion, delicious sauce. However, the restaurant is still slow to change.” Thao Chi Vu: “Rolled pho is quite small. Puff-fried pho and egg-fried noodles are very good. The price is quite good, about 60,000 VND / person is full”. Thuyseatbook: “Lunch and dinner is when the restaurant is quite crowded. The beef eaten with all dishes is sliced ​​into large pieces. The fried noodles are crispy outside, sticky inside”.

If there are only 24 hours in the coastal city, you can refer to the food tour below to enjoy all the local delicacies. Breakfast Starting the journey to discover Vung Tau cuisine with bread pan is the choice of many diners. The dish includes fragrant crispy bread served with chashu, fried eggs and sauces. Each has a different taste and service. If you like water dishes, you can recharge your new day with seafood vermicelli, crab soup cake, fish cake soup, shrimp noodle soup … Photo: Ansapsaigon, tristafoodie. 1. Tran Phu Vietnamese Banh Mi – Address: Tran Phu, ward 5 – Opening hours: 6-8h and 16-21h – Price: 25,000-35,000 VND – Features: A portion of bread pan includes chili, fried eggs, sauce. The restaurant is often crowded in the morning, so diners have to wait quite a long time. 2. Anh Vy crab cake soup – Address: Vo Thi Sau, ward 2 – Opening hours: 6-12h and 16h30-21h – Price: 40,000-60,000 VND – Features: A plump serving of soup, crab meat, crab rolls, dried onions and broth. Chewy banh canh fiber, blended with sweet sweet broth. 3. Thuan Phuc shrimp and shrimp noodle soup – Address: Hoang Hoa Tham, Thang Tam ward – Opening hours: 6-22h30 – Price: 55,000-80,000 VND – Characteristics: The restaurant has a large, clean space. A plump serving of fresh squid, fish cakes, snail rolls, char siu, blood, beans, tomatoes … The broth is cooked from sea shrimp, so it has a strong flavor. Lunch If you are traveling with family, a solid meal at the restaurant is suggested. Most of these addresses have a variety of menus suitable for everyone. In addition, you can choose to enjoy typical cakes such as banh khot, banh beo … Photo: Utcunggg, mitsfoody. 1. Tap Tang Vegetable Pot Rice – Address: Le Hong Phong, Thang Tam or Tran Hung Dao ward, ward 1 – Opening hours: 8h30-22h30 – Price: 25,000-65,000 VND – Features: The menu of the restaurant is diverse, mainly traditional dishes. The space of the restaurant is decorated with familiar items of Vietnamese countryside such as bamboo, straw … bringing closeness and comfort to customers. 2. Tuyet Mai water fern cake – Address: Phan Chu Trinh, ward 2 – Opening hours: 9-22h – Price: 30,000-40,000 VND – Features: A plate consists of 6 parts, sprinkled on top of fillings such as shrimp paste, onion fat. Shrimps, crab soup and spring rolls are recommended by many diners to enjoy. The space of the shop is designed in a garden style, cool. 3. Eastern Banh khot – Address: Ba Trieu, Ward 4 – Opening hours: 6-22h – Price: 25,000-30,000 VND – Features: The cake is attractive by its crunchy crust, wrapped with papaya, raw vegetables and dipped in chili sauce. The cake is served quickly and not soaked in oil. The shop is relatively crowded but spacious. Dinner After a break, you can explore a variety of beach city snacks. Pepper cake, salted egg sponge cake, yogurt … are the “extreme” you should try here. Photo: Candykun107, sugar12. 1. Do Chieu Pepper Cake – Address: Do Chieu, Ward 1 – Opening hours: 14h30-19h – Price: 3,000-5,000 VND / unit – Features: You should book a day in advance or schedule a pick up early if you want to enjoy. Soft smooth cake with sesame layer sprinkled on top of 2 kinds of green bean filling and egg. The shop mainly serves for customers to bring back. 2. Co Tien Yogurt – Address: Road to the lighthouse – Opening hours: 7-17h – Price: 10,000 VND / jar – Features: Yogurt is soft and smooth, not too sweet. In addition to yogurt, peach eggs, peppercorn salt or sweet and sour fish sauce are also delicious dishes of the restaurant. 3. Salted egg sponge Electric Pole – Address: Nguyen Truong To, Ward 2 – Opening hours: 6-22h – Price: 25,000-50,000 VND – Features: Salted egg sponge and cheese sponge cake. The cake is fragrant and soft. The shop received mixed opinions about the service attitude of employees. Dinner Enjoying seafood is one of the experiences that should not be missed in Vung Tau. You can choose to enjoy at popular restaurants or luxury restaurants. Photo: Miu.hnirt_, thu_hien0109. 1. Seafood Ganh Hao – Address: Tran Phu, ward 5 – Opening hours: 7-23h – Price: 300,000-1.6 million VND – Characteristics: Spacious space, cool sea view. However, the restaurant is quite crowded, often out of desk early. A variety of menu types of lobster, fresh fish, squid, snail … are processed to taste. The restaurant is famous for its raw oyster spread with mustard, salt and pepper. 2. Hung Chi Seafood – Address: Mr. Ich Khiem, Ward 6 – Opening hours: 8-22h – Price: 50,000-200,000 VND – Characteristics: Spacious and clean shop. The number of local visitors is large, so the days of the week are very crowded. The price is relatively cheap compared to other addresses. 3. Natural Snail – Address: Tran Phu, ward 1 – Opening hours: 11-23h – Price: About 60,000 VND / item – Features: The restaurant’s seafood dishes with garlic butter are highly appreciated. Because the restaurant is crowded, you should go before 18 o’clock to have a table. The shop is suitable for a large group of friends.

Recently, TUNG Dining appeared in the top 100 most highly rated restaurants in Asia The World’s 50 Best Restaurants , the website about culinary reviews in the UK voted. The owner of the restaurant is chef Hoang Tung, who has worked at a Michelin star restaurant in Northern Europe. On the occasion of my business trip in Ho Chi Minh City, Hoang Tung made an appointment to meet me at his other “property” on Dang Dung Street, District 1. The young chef said his way to food was entirely accidental, originating from the public. the kitchen assistant during the study abroad period. Kitchen accessories in Finland At the age of 18, Hoang Tung left a reputable academy in Vietnam to apply for a Finnish scholarship. He said this remote Nordic country was the place where he found his passion and greatly influenced the culinary philosophy later. To have money to cover living expenses, Hoang Tung found a part-time job as a kitchen assistant. His first task was to wash dishes and cut vegetables. “Making a kitchen helps me experience things I have never tried before, which can be called a big turning point in my life. Before becoming a petty foot at a restaurant, I didn’t even know how to hold a knife. The kitchen was at home, she was all worried about everything, “he recalls when he first spent time in Finland. Over time, Tung was trusted with more tasks. His love for the kitchen has also grown since then, he developed the intention of serious study, becoming a true chef after graduation. The boy knocked on the door of a Michelin star restaurant with the desire to grow up at the hands of the masters in the culinary industry. “At that time, they had no reason to accept a newcomer like me. Without proper training, I was just an extravagant youth but eager to learn. In an expensive area like Northern Europe, I gave up. Working for 3-4 months without work, asking for nothing but two meals “, he confided. “Having the opportunity to cook at famous kitchens has taught me discipline and courage,” said Hoang Tung. Most of the restaurants in Northern Europe are quite small, the chefs can undertake many stages and try their best to make different dishes. Serving days at Michelin star restaurants such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark), Tung gets used to working schedules in 16-18 hours, even 20 hours / day with events. important. Hoang Tung explained, the Michelin star is important in the culinary industry, as the Oscar of cinema or Grammy in music. Winning Michelin stars, the restaurant is known all over the world, but the restaurant must always be in the best state, ready to welcome anonymous inspectors to check at any time. That means the employees of these brands also have to fulfill their responsibilities under high pressure. “Leaving the kitchen past midnight is a specialty of a high-end restaurant.” Tung admits cooking opportunities at reputable brands teach him many things, including discipline and courage. “Bravely follow your own dream, become a good chef,” he said. But then one day, he thought “I am in the happiest country in the world, so am I really happy when life has only restaurants, no friends and privacy”. The boy decided to return to 2018. Nordic space in Hanoi From the kitchen of high-end European restaurants, Hoang Tung cherished his intention to bring the Tasting menu style (tasting menu) to Vietnam. Tasting menu has been a mainstream culinary trend that has received the attention of European gourmets since the 1990s but is too new to Vietnamese. Having just returned to Hanoi, Tung and his three associates embarked on building a new culinary brand. When I asked about the idea of ​​building a Scandinavian restaurant with warm wood tones on Quang Trung street, the chef became more excited. He showed me pictures taken during 8 years living and working in Nordic countries: “The land is a part of my youth, associated with study, work and winter trekking, camping. by the lake or watch the aurora in the sky “. He soon considered that place as his second hometown and wanted to bring the wonderful atmosphere he used to enjoy to his customers. When entering the restaurant with only 80 m2, they can feel the warm but comfortable atmosphere of the typical cold country house. Nordic wooden house in Hanoi. To maintain the values ​​that TUNG Dining aims to, the restaurant is not open at noon. The menu consists of 20 dishes, changed after about 3 months, using seasonal vegetables and cooking ingredients. Every time you visit, guests will have a completely new experience. Talking about his restaurant that has just reached the top 100 best in Asia, Tung confided: “Although there are only about 25 seats, we have to put in a lot of effort. The dish is prepared from 10am to 6pm, processing. Must take care of both taste and presentation “. I was fortunate to start a business at the right time when the young generation returned to the country, the quality of life was also improved, customers began to look to high-class restaurants. I came back about 4-5 years ago, surely the road is much more arduous, “Tung shared. Tasting menu with 20 dishes According to Hoang Tung, high-class cuisine is the experience trip of all senses. Customers spend money and expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service. He excitedly described the 20-course menu divided into three parts including snacks, main dishes and dessert, which he loves. The ingredients used or the order in which the dishes are served are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood combined with vegetables. The strength of flavor gradually increased from the white meat of fish, chicken, duck to red meat like beef, lamb or pork. The menu ends in desert. Food is cared for both taste and presentation. Photo: Chi Hung. Unlike spicy Asian dishes, the sauce is considered the soul in Western cuisine, as the dress makes a woman more splendid. Good cooks are usually good fever makers. “Therefore, I always try to focus on how to prepare the sauce, combining local ingredients so that it is delicious and different.” Tung gives an example of the sauce served with cod in the menu. The sour taste of green apple, the sweetness of caramel combined with the characteristic aroma of cilantro – a very Vietnamese vegetable, not only reduces the fat and greasiness of cod but also creates its own flavor, only at home. this row. Just like how you love pho and try to change and bring it to the menu. The broth cook for 24 hours, served with foie gras, lemongrass oil, cinnamon instead of the usual beef, pho. The 28-year-old chef admits that Vietnamese cuisine is the strongest in the street segment. “In terms of high-end cuisine, we are still quite young. It has only really developed from about 2012 onwards. However, at present, Vietnamese cuisine is making great strides. Vietnamese restaurant in the top 100 in Asia is the first step towards many other awards “, he said.

A morning gift is present throughout the street, creeping into the small alleyways of Ha Thanh with a simple name: sticky sticky rice. A full, sweet and delicious package of sticky sticky rice from Vong village is a choice for an energetic morning (Photo: Thanh Hang) Xoi Xeo is the perfect combination of sticky sticky sticky rice, smooth green beans, sweet salty meat and a sprinkle of yellow, greasy, fragrant onion on top, wrapped in a layer of fresh green leaves. For a long time, the price is only 10,000 to 15,000 VND, so sticky rice is a favorite breakfast dish from old, young, boys and girls. Bun with beans in the tray Always busy and crowded, it is the Dau Tuyen vermicelli shop in Hang Khay. Vermicelli with fish sauce and shrimp paste is a dish that is both rustic, both delicate and attractive to strangers. The narrow alley located right on the busiest street in Hanoi, along Hoan Kiem lake, going inside is the vermicelli shop, although the space is small but extremely attractive, anyone who has eaten is “addicted” forever. stop it. Bun and bean curd has its own flavor that makes us remember not to forget A full bowl of bean vermicelli with fried beans on the outside, soft on the inside; fragrant rice ball rolls; vermicelli leaves; greasy fried spring rolls; soft boiled pork meat and sweet slices; Abundant with fresh herbs. Especially the bowl of shrimp sauce is just enough to taste salty, sweet, sour and spicy. All blend together to create one of Hanoi’s unique dishes. The price for each full set of bean vermicelli is 40,000 VND, plus side dishes such as heart, rice bowl, pig tongue,… will be charged separately. Pho Chinh Thang Located at 7 Mac Dinh Chi, Ba Dinh, Hanoi, a familiar but strange dish is pho roll, the dish is a variation of the famous beef noodle soup in Hanoi. Pho Chinh Thang is 20 years old, has never passed away (Photo: Thanh Hang) This noodle shop is managed by Ms. Vu Thi Chinh, and few people know that Chinh is also the inventor of this wonderful dish. According to the story, in the summer of the 2000s, seeing guests mimicking a bowl of hot water pho, she transformed the dish by rolling beef and herbs into a dotted noodle cake with sweet and sour vinegar sauce. A dry, cool dish for the summer that has been well received and loved until now. The special feature of the restaurant is that the beef is large pieces, stir-fried to keep it soft, sweet, and rich in sauce, add a little chili and kumquat, which is very suitable for you to enjoy this summer. The price of pho roll here is quite affordable, only 65,000 VND for 1 out of 10 pho rolls, in addition there are pho pho puff, fried eggs, fried garlic, … the price ranges from 70,000 – 90,000 VND. Egg coffee (Giang) There are many types of coffee, but the one coffee can hit hard on the taste buds of each person is Giang Egg Coffee, created by Nguyen Van Giang. The shop is located at 39 Nguyen Huu Huan, a small signboard, a small entrance that if you surf quickly, you will not even notice. But strangely enough, the shop is always crowded, and is “naturally organic”, it has been famous not only by Vietnamese people, but also by foreigners impressively. Egg coffee cups are always placed in a bowl of warm water to keep the best taste (Photo: Thanh Hang) A cup of egg coffee is a combination of rich, sweet egg cream and cold bitter black coffee, a strange but blending combination that brings us to many levels of emotions, bitter in sweet. , there is sweetness in the bitterness, and the lingering aftertaste makes me recover forever. The price per cup of egg coffee only ranges from 25,000 – 50,000 VND, you can try other combinations like egg cocoa, egg green beans, matcha, … Trang Tien ice cream Only from 7,000 – 14,000 VND, you can choose many flavors of ice cream to enjoy (Photo: Thanh Hang) Trang Tien Ice Cream is a famous ice cream company that has existed since 1958 in Hanoi, and is a familiar taste in the culinary culture of Ha Thanh land. There are many places you can enjoy Hanoi ice cream, but the most famous one is located at 35 Trang Tien, which is always crowded with people and foreign tourists. Trang Tien ice cream is sweet and sweet, the aroma of vanilla, rice, cocoa, coconut milk … is very rich, the cinnamon layer is thin and crisp, the fat taste melts on the tip of the tongue. Simple, familiar but equally delicate, this is the famous cheap snack of Hanoi. Just have 50,000 VND in hand, you can eat full of Trang Tien ice cream.

Noodle soup, “soul mate” of Hue beef noodle soup Noodle soup like vermicelli. This noodle soup has two strange things. First, in the world of vermicelli, every vermicelli girl stands first with her name, only this woman is humble and humble for her to stand in front. Secondly, her origin is currently unknown. The speaker originated in the North, because he had a verse with a northern accent: “Noodle soup that cooks anchovies / Grandmother, eat all the bowls, dear”. And, the northerners like to eat water spinach, the vermicelli soup is eaten with boiled spinach, so the origin is from the North. But, in the North, in the past, in the old days, looking for red the left eye, the red one on the right, until both eyes were red, both eyes could not find the restaurant selling noodle soup; Today it is still there, still very few, so the above two arguments are not convincing. Some say noodle soup is originally from Saigon, prepared by the Northern migrants from vermicelli. Migrants still prefer water spinach and keep a northern accent. Noodle soup is widely sold in Saigon. Some of this sounds more reasonable, but it is not exactly determined, there is no evidence. Saunhi leaned towards “conspiracy theory” later, went to ask Uncle Nam Diem, he exclaimed: “Ah, I … I … don’t know”, Six is ​​also … deaf. Someone also said: In the past Saigon has not seen vermicelli soup. Well then let it go, but do not dare to say in the style “Deaf not afraid of guns”, just wait for researchers. Vermicelli with wedge sauce. Photo: Ansapbmt. Noodle soup has another strange thing, because there is a “soul mate” that is Hue beef noodle soup. The two noodles of the two are equally large. The vermicelli stalk of the vermicelli soup is not white but also has a red color. Vermicelli soup is only different from vermicelli that is eaten with boiled water spinach and a big vermicelli stalk, the rest is mostly like Southern vermicelli soup, including cooking method and ingredients along with variations. Noodle soup has more variation is eaten with light vegetables. Although there are only a few differences, the taste between the two is different, not the same. This is also quite a strange thing, perhaps the vegetables make the flavor different and the noodles too. Famous origin of Quang Hai Hotot exclaimed: – Ah, the meal, remember the guy Tam Tuong Tu at Bay Hien Crossroad laments: “He complains about eating in the fields, eating handcuffs / Rooster in the market eating fish sauce.” Eight very well-known fish sauce, probably also familiar with seasoning vermicelli, to “master learning degree”. Pulling to Tam Tu Tu’s house, Tam snapped his fingers: – His job. Talk about cocoon background. The origin of the noodles is probably in the Central region, because the Central people eat a lot of seasoning and have eaten since ancient times. Every place in the Central region has rice noodle seasoning, but the most delicious is Quang Nam, Da Nang, a time called Quang Da. Vermicelli fish sauce has been introduced to Saigon for a long time, because the people of Quang Da are also residents to explore the first new land, one of the Ngu Quang people departing to the South. Prudently speaking. Now we both start working together and have fun. First boil pork ears, then boil with pork too. When done, slice the bacon, cut the crispy pork ears into beautiful stalks, then leave it here, a little calculation. Next, those who plan to rip green papaya into fibers will choke, those who strip boiled young jackfruit out of the pulp and chopped it up. Mix papaya fiber with vinegar and a little sugar. These two things also leave there, a little calculation. Another thing that counts is roasting peanuts, rubbing the skin and crushing it. Chopped grilled pork pieces, roasted pork pieces, peeled sour spring rolls. Next to make raw vegetables. Cut basil (the central region calls for herbs) and lettuce for small, the price is also chopped, but do not leave the long stem, how to chopped cucumber, thinly sliced ​​or small like eating grilled meat vermicelli, star fruit thinly sliced ​​bananas and sour bananas. Then, now I am going to fill out and put things in, at the bottom of it is “lining the nest”, which is vegetables, put vermicelli on top of vegetables, then turn to roast pork, boiled pork, pork ears, spring rolls, rolls, Jackfruit and papaya grated on top, sprinkle with roasted peanuts and add a few stalks of cilantro for a green, beautiful look is done. If you take out the seasoning sauce and pour it into it, it’s “dumb”, said in the Quang A way. Genuine seasoning sauce: “Pho Hoi high floor, Cam Ha wedge sauce”. Cam Ha is also a commune belonging to Hoi An. The seasoning sauce is delicious. Ui, but kidding? Leave the fish sauce intact and eat the salt water. Processing this already. Take chopped fragrant pieces, divide into two, half squeeze water and mix with sugar, chopped garlic chili and lemon juice, half in a pan of non-fragrant purple onion and fry. Stir fry it to fragrant, then add fish sauce to season, cook it to a boil, then filter the dead body. Next, mixing these two types of water is to have the seasoning sauce to eat vermicelli. Ui chu cha, seasoning to eat vermicelli it permeates and is very happy with the instructions of the name Tam Tu Tu. Ms. Hai broke up and said again: – I want to compare the noodle dish seasoning and then lose it. Private name Ca Khau Khau: – Similar to Eight, say great. Ms. Hai smiled “hi hi”: Similar to both.

As a large continent, Asia possesses diverse culinary cultures from many countries. The breakfast partly reflects that richness. In the list of the best breakfast dishes in Asia above SCMP This page recommends Hue sandwiches, pho, and vermicelli. Bread Bread was introduced as a popular fast meal in Vietnam. This dish is no stranger to Vietnamese and international diners. Wherever you go along the S-shaped strip, you will also find bread. Cakes are sold in large stores and on small street trolleys. SCMP describes Vietnamese bread as a “flavor bomb”. The regular bread is made from familiar ingredients such as silk rolls, cilantro, cucumber, pickled carrots, pickled pickles, pate and mayonnaise. Additional dishes may include minced meat, cheese, eggs and spicy sauces. Bread is a famous dish recorded in the Oxford dictionary. Photo: Thhsandwiches, hawaiisbestkitchens. Noodle Soup In addition to bread, pho is also a popular breakfast dish in Vietnam. Pho is often paired with beef or chicken. In it, beef noodle soup is a popular choice, loved by many people and once on the list of the best soup in the world. A complete bowl of pho consists of broth, undercooked beef slices or dandruff, ribs. The broth must be simmered for many hours with cinnamon, anise and typical spices. Not only in Vietnam, this dish also appears on the world cuisine map when shops serving pho appear in many countries such as Singapore, the US, UK … Pho is one of the Vietnamese dishes that are loved by many foreigners. Photo: Schlutergay. Bun Bo Hue Along with pho, Hue beef vermicelli is not only a breakfast dish but also can be enjoyed at any meal of the day. Bun beef Hue is a famous specialty of the Central people. You can enjoy this dish in all 3 regions. How to make Hue beef noodle soup is quite a feat. The main ingredients include vermicelli, pork rolls, beef, broth, herbs. Depending on the region and the cook’s preference, the dish can be added with ground beef, crab rolls and many other ingredients. Broth is one of the deciding factors for the delicious taste of Hue beef vermicelli. Photo: Confessionsofalittlepiggy, cookingwithmamamui.

Noodles originated from … Soc Trang. Photo: Foody. Noodles with pepper The noodle dish in Saigon is looking for … also wants to spend the eye. On the contrary, also in Soc Trang, such as vermicelli salad, there is a sale of ha ma. – So this pepper vermicelli originated in Soc Trang already and must definitely cook with pepper and then swallow – Name Tu Ca Khau asked. School Name “Yes”: – Both are exactly the same. And one more interesting thing is that stemming from the Tieu immigrant of our country, has the same sound with pepper. Now give it to Her Hai, She Hai knows this dish that. Hai Hotot happily presented: – Pepper noodle is influenced by the Tieu A’s potential duck dish. It sounds really cool, but it’s really simple to cook. Duck meat and hearts are marinated with crushed green pepper, garlic, minced purple onions, sugar, monosodium glutamate, cashew color, marinated a lot of pepper so the broth has a spicy taste. After the meat is absorbed, fry briefly, then add the bone broth and fresh coconut water to the pot. Potential until the meat is tender and tender. Arrange the raw vegetables under the bowl, put the vermicelli on top and then fill the broth with the meat. Later on, there was a variation of rice noodles cooked with pork rolls, called “black pepper vermicelli”, but there was more boiled beef corn. Ms. Hai launched the spicy noodle dish “tearing heaven and earth”. Bun sung is an exotic dish that definitely makes the mouth and stomach happy. Photo: Foody. Noodles sung “By … with a machine …” until I drop the stork like a sharp mark, the rest are figs only, and maybe eating this vermicelli will … – Lade me “Near the squid, it’s black”, near the name Tu Ca Khia has a strong influence, but she has not said it all, she is arrested by Lady Hai Hung Hut and interrupted: – Also less joking, please two words “peace of mind”. Figs here are merely figs, there are no natural figs. “Ha ha”. Name of School Attendance: – I totally don’t know this kind of vermicelli, what is it with Vung Tau, what is it near to? Ms. Hai smiled “hi”: – There is no apricot, near and far from relatives. Fig trees and water lilies have nothing to do with it. Noodles in all kinds of casserole … Nam Dinh asia. In Saigon, I also look red in my eyes. This dish besides Nam Dinh also belongs to the “good quality” of the aunts. Noodles are eaten with figs and star fruit with sour salt and fat, many people call it fat noodles. Actually, these are two things to eat, but vermicelli is rieu vermicelli with added fat. Starfruit and figs are sour, acrid to increase the flavor, strange and easy to eat is also to help relieve boredom. Remember the sentence “Pleasure as well as happiness”, so I asked Six Demons: – There are vermicelli so you must have vermicelli in summer? And there is a lot in Hue, making many delicious dishes, including salt and sour in the summer. Ms. Hai said: – I heard about vermicelli, but that was figuring out that the paternal fathers had goat blood. Never heard of vermicelli. But also came up with a good idea, maybe we can cook vermicelli and eat every meal. – Let’s try to cook for two meals, but first of all, cook the noodle soup first, it sounds so good. – Name Tu Ca Khau appeals. Ms. Hai replied that the whole country is really homeland: – Cook, cook something that cook, cook for you to eat like this: “Eat figs to sit at the base of the fig tree Eat and then throw the five elements “.

Banh mi Tran Phu Coming to Vung Tau, many visitors often choose toast in the morning. A serving of chili, fried eggs, sauce. The shop is usually crowded in the mornings, so you’ll have to wait a long time. Address : Tran Phu, ward 5 Business hours : 6-8h and 16-21h Price : 25,000-35,000 VND Photo: Ansapsaigon, quygnthyyy. Reviews of customers : Khanh Hoa Nguyen: “The restaurant is crowded, so you have to wait a long time. The bread is crispy and delicious. I’ll be back.” Tracy Tracy: “I eat in the morning and find the bread is cold. I want to bake but the staff attitude is not good”. Julie Dang: “I don’t know what to choose in the morning, you should come here to try it, the taste is different from the addresses I have already enjoyed. Big popcorn, a lot of sauce and richness”. Thuan Phuc shrimp rice noodle soup Thuan Phuc shrimp noodle soup is one of the breakfast places you should try when coming to Vung Tau. One serving includes a variety of toppings such as fresh squid, fish cakes, snail rolls, char siu, blood, beans, tomatoes and side vegetables. A special feature of this dish is the broth and pieces of rieu made from marine shrimp. Address : Hoang Hoa Tham, ward 2 Business hours : 6-22h30 Price : 50,000-79,000 VND Photo: Hoang My, shayneshine94. Reviews of customers : Luong Thuy Hong An: “I think the shrimp are not fresh. The broth is quite sweet. Squid and char siu are delicious”. Nguyen Thuy Duong: “The restaurant is spacious and clean. The staff is agile”. Chi Nguyen: “I ordered bun rieu cha with toppings such as squid rolls, shrimp rolls, snail rolls, crab soup, and blood. I found delicious snail rolls, the shop sold more to buy.” 79 Nha Trang Restaurant As one of the places to enjoy delicious noodle soup, jellyfish in the coastal city, the shop has 2 convenient branches for you to visit. Although it is a specialty of Nha Trang, when it appears in Vung Tau, this dish is chosen by many locals to enjoy in the morning. The combination of soft, fragrant vermicelli fibers, sweet broth, crispy jellyfish meat will bring a different feeling to diners. The shop is often crowded on weekends. Address : Ba Trieu, ward 4; Le Quy Don, ward 1 Business hours : 6am-20h30 Price : 27,000-65,000 VND Photo: Koobifood, thanh.uyen. Reviews of customers : Quynh Nhu: “The address on Ba Trieu street is quite small, but neat and clean. I ordered a bowl of jellyfish vermicelli and pickled fish with a lot of topping. The sauce is delicious.” Dieu Ha: “Fish ball is fragrant and firm. Jellyfish is crispy, lumpy and strange to eat. Iced tea is free. You should try the pork cobia soup”. Thao Phan: “I go on weekends and have to wait 20-30 minutes to be served.” Anh Vy crab cake soup Quan is the address chosen by locals and tourists to enjoy breakfast. A plump serving of soup, crab meat, crab rolls, dried onions and broth. Chewy banh canh fiber, blended with sweet sweet broth. Address : Vo Thi Sau, ward 2 Business hours : 6-12h and 16h30-21h Price : 40,000-60,000 VND Photo: Tristafoodie, bbijane. Reviews of customers : Lao Vong: “Fast service staff. One bowl is given a lot of crabs, but I find it pretty good”. Phan Anh: “I ordered a special bowl for 60,000 VND. The crab was given a lot but I found it not fresh. I assessed it was average. The restaurant has a large space. ‘ Tristafoodie: “The space is quite hot. The price is affordable”.

She called a motorbike taxi to take them to Hong dry pho restaurant on Nguyen Van Troi street, Pleiku city. It’s not yet morning, but the shop already has many customers. Sitting down at the table, she calls “2 special bowls”. When the staff brought up the food, I was surprised to see that with the “2 bowls” that she ordered, they carried 4 bowls, 2 dishes, 2 cups, not to mention the extra cup of chopped chili. She looked at me and laughed: “Surprised what? Dry pho here, can call 1 2 you”. It turned out that, 1 part of dry pho consists of 1 bowl of dry pho, 1 bowl of broth, 1 cup of black soy sauce, in addition to a plate of bean sprouts, a plate of raw vegetables. Looking at the dry noodle that looks like a noodle thread, with the owner of the shop standing next to it, I asked him happily to explain: “It looks like noodles, it’s not noodles. Dried pho is made entirely of rice flour, the rice is washed, soaked, crushed, then rinsed into a cake and cut into yarn. stick together “. Seeing me nodding to show understanding, he added: “Ordering dry pho always has to wait longer than traditional pho, because we have to let the noodles dry a little after boiling water to reach the level. Chewy fit, delicious food “. At this point, the fragrant scent of the bowl of steaming soup made me salivate. Your small turn instructs: “Soup is stewed broth. Dry chicken, the chicken is shredded to separate, but I ordered a special bowl so the chicken is shredded into the pho bowl, and the broth has beef in it. Well, there are minced pork mixed in a bowl of dry pho. ” According to your child’s instructions, I dropped the price, cut the herbs and put them in a bowl of dry pho, mixed with black soy sauce to taste. Pick up a piece of pho, feel the delicious taste of fresh vegetables, the toughness of the noodle, the greasy taste of fat and minced pork, then take a spoonful of sweet broth. What a miracle the wonderful combination of lumpy beef, sweet shredded chicken meat and greasy minced pork with a rich taste of black soy sauce – it is said that it is cooked very well and is a characteristic taste of individual shop. I passionately enjoy the special pho from the Central Highlands, still crave it, but can’t eat more because it is too full, because the bowl of dry pho is not small and the bowl of soup is not small. Years later, I have many more times to come to Gia Lai, both for work and to go out, but not once did I come to Gia Lai without enjoying this delicious rustic food.

Beef noodle soup Pho is a dish that only reminds many people who immediately think of the image of Hanoi. This can be seen as a typical culinary culture in the capital. Pho Hanoi has many types, from chicken noodle soup, beef noodle soup to stir-fried pho noodle, pho roll … However, the bowl of noodle soup with beef is still loved by many people. Beef pho is a favorite dish for many tourists coming to Hanoi. Photo: Thuyseatbook, Vietnamesegod. Beef noodle soup is also available in a variety of styles for diners to choose from, such as undercooked beef, cooked beef, dandruff beef, flank beef or in combination. A bowl of hot noodles with a chewy chewy piece, a fatty poached egg is the perfect choice for every meal. With 50,000 VND / person, visitors can try some delicious pho dishes such as Pho Khoi (Hang Vai), Pho Lam (Hang Vai), Pho Thinh (Ton Duc Thang), Pho Dao (Nguyen Quy Duc), and Pho Pho ( Hang Chieu) … Of course, if you call for more quarries or poached eggs, the amount needed will be more expensive about 15,000-20,000 VND / person. Bread In general, bread is a famous dish in all 3 regions of Vietnam. The filling of the bread is not fixed, depending on the harmonious combination of the seller. Delicious, cheap bread can be eaten at any meal. Photo: Ninheating, Numb2192. For traditional eaters, pate bread, sausage with eggs are considered the first choice. Each cake of this type only costs from 15,000-20,000 VND. Meanwhile, breads with more variations with chicken, cheese or roast beef are also priced at around 40,000-50,000 dong. Some bread suggestions for diners are Dung Hanh bread (specializing in cha), Thai Thinh pan bread, Bami King bread (with delicious beef), Bao Quyen bread … Porridge Although Hanoi’s weather has started in the summer, a hot bowl of porridge is still chosen by many people in the afternoon or at a cool evening. Hanoi Porridge is relatively diverse with minced meat, ribs, clams, quail eggs … Many Central and Southern tourists may not be familiar with this dish because Hanoi porridge is pureed. In many southern provinces, porridge is often cooked with seeds. Hanoi has many delicious porridge shops with cheap prices. Photo: Foodyshare. Each bowl of porridge in Hanoi has a price ranging from 20,000 to 30,000 VND. You can order more to eat more. When eating, visitors should also add a little chili powder, black pepper or vinegar to make the porridge bowl more bold. Suggestions: Tran Xuan Soan boy porridge, Luong Su lane rib porridge, Dong Xuan market porridge, Ly Quoc Su rib porridge … Vermicelli with bean curd, shrimp paste Food “specialty” street of Hanoi. Therefore, although it appears in many other places, the capital is still the place with the best and cheapest vermicelli dish. In Ho Chi Minh City, bean noodles usually cost about 60,000 VND. Meanwhile, a set of vermicelli with shrimp paste in Hanoi only costs about 35,000-50,000 VND. The dish is “controversial” because the taste is still very attractive to customers. Photo: Labor. Some suggestions for delicious bean noodles: Hang Khay bean vermicelli, Lang Mo bean vermicelli, Ma May bean vermicelli … Bun cha Like bean vermicelli, bun cha is a famous specialty of Ha Thanh. The ingredients of the bowl of vermicelli mainly have the main parts including vermicelli, fish sauce with garlic vinegar, pork rolls, minced pork rolls … Some people like to order more spring rolls. Bun cha with fried spring rolls may exceed 50,000 VND. Photo: Hvuxlinh. Some vermicelli goods in Hanoi usually cost from 60,000 VND / bowl. However, if you know how to choose goods, you can still eat well without spending too much money. Some suggestions for delicious bun cha: Tran Quy Kien vermicelli, Chinh Kinh vermicelli, Bach Mai vermicelli Sticky rice Xoi is a dish that can be enjoyed in all 3 main meals. However, in Hanoi, sticky rice is sold mainly at noon or at night. Arriving in Ha Thanh, visitors will notice two main types of sticky rice – sticky rice on the sidewalk and sticky rice in the shops. Sticky pavement is usually sold early in the morning. These are traditional sticky rice such as corn sticky rice, peanut sticky rice, and bean sticky rice … sold in packages. Visitors can choose the traditional or variable sticky sticky rice to Hanoi. Photo: Ohmanfood, 2uang. Meanwhile, the sticky rice stalls sold in the house are often crowded at night. Sticky rice in these rows has more strange variation and variety of flavors. You have many options such as pate sticky sticky rice, spicy rib sticky rice, chicken sticky rice … On average, the price of sticky rice in Hanoi is 10,000-50,000 VND. Here are some suggestions: Truong Chinh spicy rib sticky rice, Loc sticky rice, Lo Duc sticky rice, Oanh Oanh sticky sticky rice, and sidewalk sticky rice …

If Lam Truong’s niece, singer Tieu Chau Nhu Quynh, revealed that the male singer loves to cook, the singer Katy Katy herself is delighted with the cooking wives. He once praised his wife’s cooking well with the witty sharing: “In general, I tell my wife to cook whatever I want, if my wife can cook, I don’t need to go out to eat pho.” However, due to busy work, the male singer’s family cannot often cook for each other. Recently, Yen Phuong – Lam Truong’s wife rarely had a rest at home “being a gentle mother in law”. Showing off homemade vermicelli dishes for her husband, she said: “It’s been a while since he cooked the vermicelli, his favorite dish”. Yen Phuong – Mrs. Lam Truong’s wife. Attractive vermicelli dish that Yen Phuong makes her husband look very nice with the combination of vermicelli, beans, rieu, tomatoes, split spinach and raw vegetables served. The pot of broth and hot pot is still attractive while on the stove. The famous 7x male singer has “clean the cup” with the delicious dishes of his wife. Receiving many compliments for her dexterity, Lam Truong’s wife was also “blamed” by Pham Quynh Anh for not seeing her cook. In response, Yen Phuong said she often eats in the street, so she did not have the opportunity to cook. Lam Truong sweetly complimented his wife when he was cooked for delicious pho. The male singer must be very interested in Yen Phuong’s kitchen talent. Occasionally, she shows her talent to treat her loved ones delicious dishes such as Thai hotpot and says that she has not yet “flooded the profession”. Back in the US, Yen Phuong worked very hard to cook with decent rice dishes. She once said that “Living in the US is not good if you want your lady, if you want to eat by yourself, it is not good to eat out.” Beef ball pho, shredded chicken, Hue beef vermicelli … were all deliciously made by her. She makes many traditional dishes such as ketchup with tomato sauce, beef with wine sauce … To snacks such as pancakes, lemongrass chicken feet, mango sticky rice … Salty sticky rice dish of Yen Phuong. Sometimes she cooks sticky rice and her husband makes colorful cakes. Steamed clams, shrimp and tamarind roasted crab looks as attractive as a restaurant. In addition, Yen Phuong also has a great passion for baking. She has made many different types of cakes such as flan, cupcake, and salted eggs, making everyone complimented for her reliability … Refer to how to make delicious vermicelli for the whole family to enjoy: 1. Ingredients for cooking crab vermicelli – 500 grams of crabs – 1 kg of noodles – 3 bean covers – 200 live rolls – Spinach (if you like) – 3-4 tomatoes – Suddenly vinegar, star fruit – 1 little shrimp paste – Purple onion, green onion, coriander – Raw vegetables: banana flowers, lettuce, oregano, basil – Pepper, seasoning seeds, fish sauce, sugar, cooking oil 2. How to cook delicious crab vermicelli Step 1: Preliminary processing – The field crab brings back a little more strong salt, washed, then separates the crab shells, takes bricks, the rest is crushed or ground. – If you like thick crab water, when you pound it with a bit of salt, pound the crab and filter it to get the water, it will be better when you grind. – Filter 2-3 times to get enough crab juice, then add 1 teaspoon of soup powder and gently stir, put on the stove over medium heat until the crab water is closed, then remove the crab bricks to separate. Step 2: Fry the beans – Cut tofu into small pieces to taste, put in a golden frying pan. Step 3: Preliminary processing the remaining ingredients – Tomatoes washed, add areca zone – CKhanh sour washed and sliced. – Pickled vegetables, herbs of all kinds, washed and soaked in water with a little dilute salt. Step 4: Cook the broth – North the pan on the stove, cut the purple onion, until the onion turns yellow, pour crab bricks in, stir quickly, then turn off the heat, pour crab bricks into a separate bowl. – Then add the tomatoes and stir-fry. If you like the beautiful water color you can add 1 teaspoon of turmeric powder. – After stir-frying tomatoes, pour into a pot of crab broth, add a little vinegar, a little shrimp paste, seasoning to taste and simmer. Next to the raw sausage, drop in, followed by tofu. Step 5: Enjoy – Put the poached noodles in a bowl, place 5-6 pieces of fried tofu, fried raw spring rolls, chopped crab meat, green onions, and coriander into a corner, then slowly pour crab broth on the bowl of noodles, eat with raw vegetables, Enjoy while still hot!