On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

Chef Tuyet Pham created Quang noodles that are loved by the people of 3 regions and international friends. If the love of Quang noodles was passed on by her mother, the philosophy of Quang noodles was entrusted by Tuyet Pham to her little daughter Abby. The love of cooking like an underground circuit flowing through 3 generations has become a story that Tuyet Pham carries with him in every step of his journey. Master chef has cooked standard Quang noodles according to the philosophy of instilling love. The ingredients for the dish include: – 1 kg of Quang noodles, 300 g of chicken fillet, 500 ml of chicken bone broth – 1 tbsp spring onion – 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cashew powder – 2 tablespoons 3 Mien anchovy dipping sauce (divided evenly during cooking) – Lettuce, basil, baby cabbage, scallions, cilantro (can add banana buds depending on preference) – Rice paper, roasted peanuts, 100 ml of peanut oil (peanut oil) – Spices: seasoning, sugar, pepper, paprika. The familiar, rustic ingredients make delicious Quang noodles. The processing steps are as follows: Step 1: Chicken fillet marinated with a little dipping sauce 3 Mien, add a little chopped onion to create fragrance. 3 Mien anchovy sauce marinated chicken to help Quang noodles more flavorful. Step 2: When the pan is hot, add the peanut oil and onion until fragrant, use chopsticks to stir until golden brown before adding the chicken. Stir well until the chicken starts to hunt again. Add turmeric powder and cashew powder. After the color dissolves, add 3 Mien dipping sauce and stir with your hands so that the meat is absorbed into the fish sauce to create a characteristic aroma. Chicken color, smell up with 3 Mien anchovy dipping sauce and spices. Step 4: Continue to season with salt, sugar, seasoning in the ratio 1:1:1. Adjust the heat to low so that the spices infuse the meat. Continue to add some pepper and chili powder. Step 5: When the tenderloin is seasoned and cooked, add the chicken broth. Wait for the broth to boil, the spices in the chicken come out and mix with the broth. Step 6: Season to taste. Put Quang noodles in a bowl, serve with chicken, fill with broth, add peanuts and green onions. Raw vegetables presented on the side, served with chili lime and a cup of 3 Mien dipping sauce. Sweet chicken broth for delicious Quang noodles. In his recipe, chef Tuyet Pham cleverly added 3 Mien anchovy dipping sauce as a special “trick”, helping diners from 3 regions and international friends feel the delicious taste and flow of national cuisine. Loving family in a bowl of Quang noodles. With passion and culinary knowledge, Uniben constantly researches the taste of traditional dishes, explores and refines the characteristics of 3 regions to bring delicious products imbued with the essence of moisture. real Vietnamese. Including 3 Mien anchovy dipping sauce with ingredients from pure anchovy fish sauce, specially prepared according to its own secret to produce a traditional standard sauce. 3 Mien dipping sauce has a golden brown color, a mild aroma, is both delicious and convenient for all dishes from stocking – stir frying – cooking to using as a dipping sauce without mixing, giving the dish a rich and delicious taste Traditional flavor saves cooking time.

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.

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!

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)

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!

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.

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.

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.

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.

That is how residents at 20 Thuoc Street (now Hoang Dieu Street, District 4, Ho Chi Minh City) show the way for diners to Mrs. Ngoc’s restaurant. Nested next to the alley wall, the shop has only one stall, 3 folding tables and 2 neat rows of plastic chairs. Every day, the shop only sells from 6am to 10am, then makes room for other people to do business. With no address, no signboard, the restaurant of Ms. Ngoc (73 years old) is still crowded with customers to eat. Beef noodle soup owned by Mrs. Ngoc is nestled next to the alley on 20 Thuoc Street (District 4, Ho Chi Minh City). “For 20 years in the business, I just put up a board to let people know what I sell. This is a small item, sitting on the street, so I don’t need a sign. Whoever wants to eat will come by himself”, the owner just said. with Zing , just quickly scoop up soup for new visitors. “No cutlery” noodle shop In 1984, Ngoc took her small family with her, leaving Hue to go to Saigon to do business. 10 years later, instead of trading dishes as in her hometown, the owner chose to sell Hue beef noodle soup as a livelihood. “Many years of trading are many years of ups and downs, nothing has been done,” she said. In the early days of the business, Mrs. Ngoc’s restaurant was even smaller than the present, with only 2 tables and chairs arranged around. “Back then, I just dared to make it small. I sat close to the alley, the shop did not have many customers to know it, so just that was enough”, the owner said. Ms. Ngoc’s business is still troubled many times due to opening a shop on 20 Thuoc Street – a place notorious for robbery and gangsterism in the past. About 15 years ago, every time she opened the goods, she was anxious to fear that someone would steal things and fight at the shop. Furniture, pots and pans used for trading can be stolen at any time. Years of trading in a place that is notorious for robbery and arguing in Saigon made the owner in the habit of storing knives and scissors under a drawer of raw materials. “Back then this place was called the Gypsy district, the people living here were also very badly known. Actually, there were this person, that person, not everyone in Kho 5, area 20 Thuoc, alley 148 Ton Dan. , Oxi Brick village, Dua village … are all bad people “. In addition, afraid of people on the street causing fights, riot and then taking cooking utensils to fight, Mrs. Ngoc was forced to hide all knives and scissors. Now, when order and security has been ensured, the owner still keeps the habit of storing knives, pulling down the cabinets containing the ingredients. “In recent years, this area has completely stopped robbing and fighting. Even so, I used to hide the cutlery, so it was not used to leave it on the table”. Standard noodle bowl with Hue flavor Originally from Hue, each bowl of vermicelli is carefully cared for by Mrs. Ngoc from broth, cake fibers to rolls, vegetables. To have a delicious, flavorful broth, she has to get up at 3 o’clock every morning to cook broth, stew and season to taste a typical fish sauce. Other ingredients such as beef, crab cakes, beef rolls … and herbs are all well known to be Mrs. Lanh (age 60), sister-in-law and also the owner of the woman who sells and goes shopping early. With carefulness in the cooking process, the bowl of vermicelli when served to customers is always hot, delicious and hygienic. A bowl of Hue beef vermicelli made by Mrs. Ngoc has a strong taste, aroma of fish sauce and full of ingredients. “Each cook can give different flavors, but delicious or not by the customer. Therefore, I always try to make a reasonable change according to the taste of the user.” Share with Zing Many diners at the restaurant, Ms. Ngoc, said that the standard taste of Hue and the warm attitude of the owner are the reason why they often come to eat. Many people even become customers, being the owner of the owner, remembering their face and their taste. Ms. Loan, residing at Ton Dan Street (District 4, Ho Chi Minh City), considers herself “a match” at Mrs. Ngoc’s restaurant. A few years ago, she came to this store with an ad from her grandmother – who lived in the opposite alley. “The owner tastes it well, but in the afternoon, the guests are very demanding. I have eaten here for a long time, used to the taste, so sometimes I will come to eat,” she said. Not only welcoming patrons, the noodle shop also attracts many curious visitors to enjoy. Hoang Le (22 years old), a student from Hanoi, shared with Zing that the food Mrs. Ngoc made has a different taste than the vermicelli bowls she has eaten in the capital. The difference is not only in the ingredients but also in the rich, sweet soup. “Hue beef vermicelli in Hanoi is very different, there is no crab roll and a lighter broth. Each place has a way of processing, but I really like the taste of this bowl”, she complimented her friend. Thanks to delicious food and a welcoming owner, this noodle shop has become the “gourmet restaurant” of many diners in Ho Chi Minh City. “As for strength, I still cook beef noodles” For the past two decades, Ngoc has led the noodle shop business with her sister-in-law. Food vendors, drink shops, and the two sisters rely on a small alley to do business. For several years now, due to their high age, two women have had to ask their sons to push the trolley to the point of sale. At that time, the hostess sisters arranged neat furniture and tables to welcome guests to eat. A full bowl of spring rolls is sold for 40,000 VND, but the price may vary depending on the level of diners. Even the owner often sells cheaply to poor customers who lack money. “Someone who doesn’t have enough money but wants to buy a bowl of vermicelli 10,000 dong, I also sell it. I have a fixed price, if there are customers who want to eat but don’t have money, it is very bad!”, Aunt Ngoc shared. “Selling very good food, the children do not want to follow the profession. As for me, I will still cook beef noodle soup. Working by myself, I have money for myself to spend, and have the opportunity to mobilize hands and feet, no one is happy. Blessed with me, “said Ms. Ngoc. Over the past 20 years, Ms. Lanh (left) has always helped her sister-in-law to do business in Ho Chi Minh City.

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.

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 “.

A place where elite contemporary art and science are gathered

Entrepreneurs who come to Lion Island often do not miss the world-class mobile exhibitions at the ArtScience Museum – the leading exhibition space, where the magical world of art and science intertwine.

The ArtScience Museum at Marina Bay Sands is home to many large and constantly changing international traveling exhibitions, from Eric Valli’s multimedia works of people’s lives along the Yangtze River to Interesting perspectives on cartoon art through DreamWorks Animation.

The museum also has a permanent exhibition called Future World: Where Art Meets Science. Guests will be immersed in a vibrant digital universe of 1,500 square meters displaying interactive works of art. This exhibition area will give visitors the opportunity to experience a unique combination of art, science, culture and technology.

One of the 5 newest exhibits in Future World in the ArtScience Museum. Photo: Singapore ArtScience Museum.

Colorful culinary background and night life

Singaporeans are proud that their island nation has more dishes than they can eat in their lifetime. From Michelin-starred specialties and international cuisines, to the delicacies of local chefs’ creations. Enjoy new flavors, new ambience, and discover the wonders behind each dish’s preparation that will give you a valuable experience on every trip. In 2020, Singapore has 8 restaurants in the list of the 50 best restaurants in Asia, while in 2019, Singapore has 58 dining places awarded with Michelin Bib Gourmand awards and 44 Michelin star restaurants.

To experience a blend of tradition and creativity to create new forms, visitors can visit Candlenut – the world’s first and only Michelin-starred Peranakan restaurant. This restaurant serves novel cuisine that is both contemporary in style and celebrates the traditional Peranakan flavors.

A corner at Candlenut restaurant, Dempsey Hill. Photo: SG Food on Foot.

For delicious street food that has become a staple of Singapore, visitors often visit Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle. This eatery is home to the most affordable Michelin-starred meals in the world.

Along with food, Singapore’s nightlife is extremely vibrant with music, drinks and entertainment venues open throughout. Depending on the improvisation, guests can swing to the tunes of world-class DJs at a large nightclub, enjoy a specially prepared wine at a discreet cocktail bar, or watch the ban Live music performed before stopping by a comedy stage for a refreshing laugh. Singapore has many places in the list of the top 50 bars in the world:

Ranked seventh in the world and number one in Asia, the Manhattan bar will immerse guests in the cultural, design and historic beauty of New York City in the United States. Visitors come here to sip drops of old-style spirits like vermouth in a bottle of old terracotta, and cultivate new friendships with patrons in the bar reminiscent of New York’s quintessential pubs .

The enchanting exterior of a Manhattan bar, located in the Regent Hotel. Photo: AdventureFaktory

The first stop for socializing must be Zouk – one of the world’s most popular nightclubs recognized by critics. Attica nightclub in the Clarke Quay area is famous for banquets, attracting many domestic and foreign tourists. Finally, visitors can go underground to find the exciting nightclub Club Kyō: Located in the downtown area, this is where music meets art with interesting and delicate music, DJs from all over the world, plenty of champagne, and the crowd is polite and chic.

If you are used to chicken noodles with prices from 40-100 thousand VND or more, perhaps many diners will be surprised by the extremely cheap price of chicken noodles in An Duong area. (Photo: Minh Son / Vietnam +)

Located right in a small market near residential areas and schools, the chicken noodle shop at 31 lane 115 An Duong of Thanh and her husband, Ms. Thuy has become a familiar shop for many diners because of its reasonable price and delicious quality. . (Photo: Minh Son / Vietnam +)

Chinese traditional chicken noodle dish is very attractive to Hanoi diners, especially when the weather is cool. (Photo: Minh Son / Vietnam +)

Many diners in the capital told each other about a chicken bar in a can located in a small alley in An Duong street. The sidewalk shop is very popular with gourmets. (Photo: Minh Son / Vietnam +)

The most unique feature of this restaurant is that the food is cooked in beer cans. (Photo: Minh Son / Vietnam +)

The cans are purchased from the pubs from the pubs for 300 VND / unit, washed and dried. (Photo: Minh Son / Vietnam +)

The shop owners are Ms. Pham Thi Thuy and Mr. Trinh Ke Thanh. The couple has more than 12 years selling chicken noodles. (Photo: Minh Son / Vietnam +)

A bowl of noodles including a stew of chicken drumsticks, a little wormwood, goji berries, willow, lotus seeds and a squeeze of noodles costs 25 thousand dong. (Photo: Minh Son / Vietnam +)

The noodles are blanched through the chicken broth to sweeten then put in the bowl, at this time the chicken thighs in the can will be taken out, filled with smoky broth. (Photo: Minh Son / Vietnam +)

The bowl of noodles is simply presented, the yellow color of the noodles, the green of wormwood, the brown color of the thigh meat and a little red of the spices combine to create an attractive dish. (Photo: Minh Son / Vietnam +)

The rich broth that is just cleverly pushed with the brunettes of wormwood leaves attracts many diners to come, although the way to the restaurant is a bit difficult to find. (Photo: Minh Son / Vietnam +)

Mr. Thanh said that each day he and his wife can sell up to 1 thousand sets of chicken noodles. (Photo: Minh Son / Vietnam +)

Although it is not yet time to get off the ground, your small sidewalk eatery is always full of customers. (Photo: Minh Son / Vietnam +)

Chicken noodles are usually quite picky eaters because not everyone likes the taste of traditional Chinese medicine, but for those who like it, they will definitely be addicted. (Photo: Minh Son / Vietnam +)

Many people have become patrons at the restaurant because of the delicious chicken noodles and the hospitality of the bosses. (Photo: Minh Son / Vietnam +)

A bowl of 25,000 VND noodles with a big chicken drumstick, sweet and tender stewed meat, with bitter wormwood and fragrant Chinese herbal flavor, appealing to the taste buds. (Photo: Minh Son / Vietnam +)

Chicken noodles with extremely reasonable price and cute make everyone want to try once to know. (Photo: Minh Son / Vietnam +)

Many diners said that the restaurant has a cheap price, good taste, so they often choose it. Diners coming here are mainly students, common workers. (Photo: Minh Son / Vietnam +)

The owner said, every day to wake up from 4 am to make chicken. The shop is open for sale from 6 o’clock to the evening. On cool days, sometimes only late in the afternoon, the shop is out of stock. (Photo: Minh Son / Vietnam +)

After enjoying, surely the taste of this dish will satisfy even the most demanding stomachs. (Photo: Minh Son / Vietnam +)

The vermicelli flower tree in Dinh Thon village (Nam Tu Liem district, Hanoi) is nearly 300 years old; Become a symbol of the village and stick with generations.

The tree is about 30 meters high, and the broad canopy highlights a corner of the village.

In the early days of April, the people passing here were amazed at the blooming noodle tree to welcome the summer sun.

According to the people here, the vermicelli flower tree, also known as “white flower” or “curtain”, is a wide canopy wooden tree, which blooms most in late March to early April.

Noodle flower plant has 2 characteristic colors: yellow and white. With a pleasant aroma and when blooming, the pistil has a shape like a vermicelli, each flower cluster resembles a vermicelli and the whole flower plant is like a basket of vermicelli. Therefore, people call this plant the vermicelli flower.

For many places such as in Quang Nam, Ninh Thuan, Thua Thien – Hue … bun flowers are very familiar, but in Hanoi there are very few people who know, because looking for eyestrain, there is only one tree in Dinh Thon, which is large and long-standing. Best. In addition, some smaller trees appear in the area of ​​Ha Dong district, Dong Da district.

Seen from above, the vermicelli tree blooms brilliantly like any other flower.

Considering the vermicelli flower tree to be the “treasure” tree of the village, everyone here treasures and dares not to cut flowers to break branches.

These days, many photographers flock here to take pictures of this unique flower.

Another vermicelli flower tree in Hanoi is planted in the B2 dormitory, Vinh Ho street.

Although the vermicelli tree here is smaller than 300 years old in Dinh Thon, the beauty is not inferior.

Sitting under the tree canopy, sipping tea and enjoying the pleasant scent of the vermicelli flower has become a familiar feeling of the people for many years here./.