The name of banh gio comes from the key ingredient that makes this cake: ash water. (Illustration) The people who make gio cakes will burn herbs and medicinal herbs to ashes, grind them finely, then filter them to get the yellow-brown juice, soak the rice and boil the cakes. Rice to make banh gio must be delicious glutinous rice to achieve a certain plasticity. After being boiled, the finished product is a clear, moist dough, whose shape depends on the hands of the packer (in different localities). The cake is very pale at first, has a bright amber color, transparent like a block of jade. When cooled, the cake is smooth like jelly, fragrant with sesame. Banh Gio dotted with molasses or granulated sugar, becomes a snack that both young and old love. (Illustration) Summer is the time when banh gio is consumed the most. In addition, this “pure Vietnamese” cake is still loved by people all year round, especially parents and grandparents, because the cake is both fragrant, easy to eat, and easy to buy. City is also cheap. Banh gio is a dish loved by mothers and grandmothers and eaten all year round. (Illustration) However, in the era of modern social development, many people, especially young people, have “forgotten” this childhood gift, or when they eat it, they only eat it when they have a chance. However, for those who have tasted banh gio, it must be difficult to forget the fragrant taste of glutinous rice flour, mixed with sweet molasses. Only the previous generation remembers this cake. (Illustration)

On these days of social distancing, foodies should order food delivery services to limit gathering in crowded restaurants. Vermicelli, shrimp vermicelli, spring rolls, shallot soup, banh xeo, grilled spring rolls are culinary suggestions not to be missed during the time you work from home. Don’t lie The specialty of Cha Lui originates from the land of La Gi (Binh Thuan). The main ingredients include rice paper which is cut into small rectangular pieces, wrapped in shrimp paste with minced meat. “Lui” is a word used to refer to the practice of skewering bamboo sticks through a piece of cake and baking it on a charcoal stove. Crispy fried rice is often served with rice paper rolls with cucumber, lettuce, mango and herbs. The dipping sauce is made from sweet fish sauce mixed with tomato puree, tamarind juice, and ground peanuts. Diners commented: Nguyen Vo: “The rolls are firm, the filling is full”. About Lang: “Fresh vegetables, crispy spring rolls and delicious spring rolls. The price is quite affordable”. Citastyfood: “I ordered a meal consisting of grilled beef with guise leaves, grilled spring rolls, fried spring rolls, vermicelli, raw vegetables with attractive dipping sauce. Only about 100,000 VND, you have a full meal for 2 people.” Rice vermicelli, shrimp vermicelli Rice vermicelli and shrimp vermicelli are famous dishes in Binh Dinh. For vermicelli, a bowl of pounded rice with broth is usually served separately, and the vermicelli is served separately. When eating, people add rice water to the vermicelli little by little, adding herbs, roasted peanuts, broken rice paper … Shrimp noodles are impressed by the taste of the broth, the sweetness of fresh shrimp, fragrant from pepper and crispy of rice paper. Diners commented: Foodee_nh3e8e7i: “Brilliant rice vermicelli, frugal shrimp vermicelli. The restaurant should fry the fish cakes with less fire, it will be better”. Citastyfood: “The special bowl of rice vermicelli has a combination of vegetables, grated cucumber, peanuts, fish cakes, fried rice nuggets with rice rice soup. Strange taste, fat, mix the ingredients to create harmony. , cool bar. Vermicelli with shrimp, beef, fish cake and fresh squid. The price is suitable for the quality”. Pancakes Quang Ngai pancakes are small in size, crunchy or soft depending on customers’ requirements. The filling usually contains bean sprouts, green onions, shrimp and meat. During the time at home to avoid the epidemic, you can enjoy the dish with your loved ones by spreading rice paper, adding pancakes, cucumber, green mango, raw vegetables and then rolling it up and dipping it with chili garlic fish sauce. Diners commented: Hang Lam: “Quang Ngai style pancakes, white rice flour, not mixed with turmeric or coconut milk. The fish sauce is a bit salty. Each cake includes 1 shrimp with a little bacon, bean sprouts. Raw vegetables served with gotu kola, strange mouth. and less bored, but not very clean.” Thao Tran: “I have ordered here 3 times and the quality of the dish is stable, the right style of Quang Ngai pancakes, less oil, so I don’t get bored”. Hukha.foodaholic: “The cake is not eye-catching but fragrant, the shell is slightly burnt. The filling consists of small shrimp, meat, bean sprouts, dipped with salty fish sauce. Overall the dish is not too excellent, the shell is not very crispy.” Chives soup cake Shallot soup cake is a rustic specialty in Phu Yen. The right dish for you to recharge during “work from home” days. The broth is cooked from fish bones for a sweet taste, not much fat. Fried fish cakes, quail eggs are indispensable ingredients in a bowl of green cake soup. Diners commented: Thu Huyen: “The bowl of banh chung is full of shallots but the taste is not pungent. The filling includes fish cakes and mackerel, dipped with sweet and sour sauce, fragrant with lemon leaves. The rice flour noodles are mixed with the broth to taste.” Tran Hanh: “The restaurant uses Phu Yen chives in the soup cake. These chives have small stalks, fragrant but not pungent. The lemon peel dipping sauce is quite delicious.” Lien Khong: “The noodles are small, clear and flexible. The portion is full of green chives, sweet taste, delicious fish cakes, mackerel and quail eggs. When eating, guests can dip the fish balls with a thick green dipping sauce. the restaurant’s features. The price is right.” Baked rolls Grilled spring rolls are a specialty associated with the land of Ninh Hoa (Khanh Hoa). On hot sunny days in Saigon, a piece of thin rice paper rolls with fragrant grilled spring rolls with herbs, cucumbers, mangoes, bananas… and mixed with fish sauce, bring a culinary flavor that attracts all diners. Diners commented: Tran Thanh Gia Huy: “Delicious spring rolls, delicious dipping sauce, clean vegetables”. TrucQuynh Junmi: “Crispy hot spring rolls, lots of meat, not mushy like many other places. Rich vegetables with chives, lettuce, mango salad, chili, garlic, rice paper. The fragrant peanut sauce is the highlight. emphasis of the dish”. Make a rich cauliflower salad for dinner Cauliflower or cauliflower is a food that contains many healthy nutrients. Housewives can refer to the method below to have a new broccoli salad for the family.

Leaving a stable job, Ms. Trang Sula traveled to find the quintessence of traditional cuisine to promote to Hanoi’s diners. Many people regretted when she left her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have a rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Ms. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to bring back to Hanoi. Passion for traditional cuisine is the motivation for Ms. Trang Sula to keep the soul of the rustic dishes of the three regions of the country. She confided: “I have a special love for regional specialties. But love alone is not enough. I have to let people know about those specialties. I have to let people see that my country is rich. So yes, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy.” Saigon vermicelli is transferred directly by plane from Ho Chi Minh City to Hanoi to serve diners She shared that many customers favorably call her “the queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Through her meticulousness and determination, she creates something special and interesting. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City, but she managed to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Ms. Trang Sula has crossed thousands of kilometers of Saigon’s soup cake to contribute to the richness of Ha Thanh cuisine Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Interestingly, the dishes provided by Ms. Trang Sula still retain their native flavor. Diners can feel the rustic, rustic but delicate from those traditional dishes. Keeping the typical, pure and “primitive” flavors of the dish when brought from distant lands to Ha Thanh is not an easy task. It requires careful, meticulous, thorough and elaborate use. Above all, her love and passion for the quintessence of Vietnamese cuisine has helped Trang Sula achieve that “unthinkable”. You will be surprised and delighted to enjoy food from far away HCMC in its original style and taste. Ms. Trang Sula shared that she is cherishing many bigger plans and ambitions with traditional cuisine, continuing to spread her love for traditional Vietnamese cuisine.

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

Recently, a girl shared the results of making chocolate pudding, causing netizens to burst out laughing. Complaining girl: “The moment of impromptu making chocolate pudding but putting it in the fridge, I can’t wait to invite the whole family not to eat it… It’s pudding, not blood clots, friends.” If the girl hadn’t said it was chocolate pudding, no one would have noticed, but would have thought it was pig’s blood coagulated and boiled. The color of the chocolate pudding looks the same but it’s all melted. The girl had to post a comment explaining further: “It’s like that because of putting a lot of water in it. It’s not boiled blood… at home everyone says it’s boiled pig blood, but it’s delicious, so it’s gone.” Not long ago, on a group for young women, a girl named TL posted her disaster pancake story. The girl TL said: “Naturally craving pancakes. Excited to soak the dough and then cast. The same result is like this.
The first time she did it, she was still not recognized by her mother-in-law as a housewife. This is the worst cook at home.” A clumsy girl who makes pancakes is no different from fried bean sprouts Posted with the story of claiming to be bad at cooking above are 02 photos of pancakes that don’t look like pancakes but look like a plate of fried bean sprouts flour that makes netizens laugh. “This is a pancake, but it’s not like the pancakes I eat often”, “It looks like fried dough”, “I’m so funny looking at the plate of pancakes”, “Like porridge with a price?”, Netizens’ comments. Many other netizens also commented, it looks like fried dough with the price, adding a few shrimps as a bonus. Facebook KM commented that it must be because of the flour. Making your own pancakes is delicious, but if you don’t know how to do it, you should buy ready-made flour, ready-to-use rice rolls, and ready-to-use dumplings will make it more delicious. Thus, when made, it will be thicker and more beautiful than the outside. According to the topic above, because she prefers to eat rice flour, she just went to soak and grind and then cast the cake, so it became such an accident. Even the bowl of dipping sauce, many people think it’s strange even though the topic owner says that he is making Quang Ngai pancakes LT said: “The cake is strange but the sauce is also strange. This cake is no longer called banh xeo, but it is fried shrimp cake.” Many other facebook also said that, to make delicious pancakes, this girl needs to learn more. Even when rice flour is milled at home, it has to be mixed with flour bought from the market to make pancakes and delicious.

Co Chung restaurant brings pure Vietnamese dishes in Singapore. With the goal of bringing pure Vietnamese flavor, Co Chung restaurant introduces to international friends the culinary flavors of all three regions of the North – Central – South. As a result, diners have the opportunity to experience many other special dishes, not just pho. Specifically, tourists and Vietnamese expatriates can enjoy many dishes such as grilled pork vermicelli, spring rolls, rib rice, banh beo, spring rolls, pancakes… The menu at Co Chung restaurant includes dishes that are close to Vietnamese taste. Towards a cozy space similar to Vietnamese meals, the range of utensils and furniture at the restaurant are carefully selected. Flower pots or paintings by many Vietnamese photographers are also arranged by the restaurant to make diners feel like they are at home. Ms. Chung shared that her restaurant will not only be an address to introduce Vietnamese dishes but also a cultural bridge to introduce both people and Vietnamese tourism. Banh xeo, one of the favorite dishes of many diners at Co Chung restaurant. Opened right at the time of the Covid-19 pandemic broke out in March 2020, Co Chung restaurant was fortunate to receive a lot of attention and support from diners. The staff all see this as an opportunity and motivation to develop the restaurant, affirming its position on the culinary map of Singapore. Many newspapers in Singapore praise the restaurant’s food and service. Screenshots. “We are proud to be one of those small restaurants that are covered by mainstream newspapers like The Straits Times in Singapore,” said the owner. Sharing about daily challenges, Ms. Chung cannot hide her joy every day when she is attached to what she loves – Vietnamese delicacies. Chung’s first branch is located at Level B2, Unit 20 at 68 Orchard Road, Plaza Singapura Mall – one of the busy commercial centers on the famous Orchard shopping street, right at Dhoby Ghaut Central Station. The second branch also opened a few months later at 5 Lor Telok, 049018.

Bac Lieu ancient longan garden attracts many tourists to visit and experience. Photo: HUU THI Giong Nhan belongs to Hiep Thanh and Vinh Trach Dong communes of Bac Lieu city, about 10km from the city center, towards the sea. This is a coastal land, high sand dunes, suitable for growing longan, so hundreds of years ago, longan gardens were immense and luxuriant in this country. The name Giong Label also comes from there. So of course, Giong Nhan’s specialty is longan, but not ordinary but ancient longan. Dozens of ancient longan gardens running along Giong Nhan make visitors sink into the beautiful natural scenery. There are roots of longan with more than 200 years of age that still regularly bear fruit in the homeland of Da Co Hoai Lang. The original large label with the hand of an adult, imprinted with the traces of time with rough shapes, winding wood grain, one after another will help visitors get beautiful photos. Bac Lieu longan is sweet, crispy, succulent, very fragrant. In order to exploit this indigenous cultural resource, the People’s Committee of Bac Lieu province has developed and implemented a project to preserve ancient longan associated with tourism development, creating good changes. Also on Giong Nhan route, visitors will admire the “mango” nearly 340 years old, still lush, this season is bearing fruit. The mango tree is over 15m high, the canopy is over 300m2, the trunk is up to 6 people’s arms. This mango tree was recognized by the Vietnam Association for the Protection of Nature and Environment as a “Vietnam Heritage Tree” in 2015 and has been declared over 334 years old. The elderly in this country also do not know when this mango tree has been planted, by whom, only know that it is pride and sharing with tourists near and far. Around the ancient mango tree, there are many stories about the time of reclaiming and establishing a hamlet, expanding this Giong Nhan land, making visitors even more fascinated. A few hundred meters from the ancient mango tree is Xiem Can pagoda, which has been ranked as a national relic. This is a hundred-year-old Khmer ancient temple with magnificent and sacred architecture. This land has the cultural interference of the community of 3 ethnic groups: Kinh, Hoa, and Khmer, so the name Xiem Can pagoda in Chinese means “bordering the water”, because of its location near the sea. This temple is always the priority destination of tourists when returning to Bac Lieu. The majestic and attractive architecture blends with the cool, shady green space. Just off the main road, turning to the entrance to the temple, visitors have walked through the shaded trees, with the gate, the architectural images of the Khmer pagoda keep leading the way to the peaceful place. A new but famous attraction near and far on Giong Nhan street is the wind power field of Bac Lieu, not far from Xiem Can pagoda. In the midst of the immense sea and sky, the wind turbines rotate like giant pinwheels curled in the air, above are white clouds, below are blue seas. Visitors just need to stand on the bridge, tilt at any angle, pose for a beautiful picture, as if standing in Europe. “Virtual living paradise” is how young people often call this wind power field. If you go out to your heart’s content, you should sit back and enjoy Giong Label’s specialty, which is banh xeo. Giong Label pancake is so famous that everyone must eat it once. There are also people who say to themselves that “Banh xeo is not like that anywhere” and they have found themselves “wrong too wrong” when once enjoying Giong Nhan specialties. The skin of Giong Label pancakes is much thicker than regular pancakes but is quite crispy. Meat and shrimp are spread evenly on the skin of the cake, not focusing on the filling like the usual way. The filling of Giong Nhan pancakes is also made with fresh seafood from the sea of ​​Bac Lieu, and added with vegetables from the field, garden vegetables, etc., mixed with dipping sauce with a characteristic concoction flavor. All rolled up, dipped in dipping sauce and leisurely enjoyed. Crispy, greasy, sweet skin of seafood, a little sour – acrid – bitter – strong of vegetables and salty – sweet – sour – spicy of dipping sauce, all make up a memorable smell. Without going far and not moving too much, visitors had a memorable day when going out to Giong Nhan. Another option that many people experience is to take advantage of the day to visit two more places just over ten minutes from Giong Nhan by car, which is to visit Mother Nam Hai (Quan Am Phat Dai) and Don Ca Tai Tu Memorial Area and musician Cao Van Lau.

Fried rice husk shrimp Rice husk shrimp is also known as riu shrimp, seaweed shrimp, gull shrimp or copper shrimp… This is a small species of shrimp, light green or white, transparent, proliferating naturally and sweetly aromatic. Some delicious dishes to mention are fried rice husk shrimp with coconut milk, making papaya salad, fish sauce, rim or cooking vegetable soup. In Ho Chi Minh City, the flavor of rice husk shrimp in the fried version also gives diners a new experience. Address: 79th Street, District 7 Price: 120,000 VND Business hours: 17-23h Diners use green vegetables to roll fried rice husk shrimp and dip it in chili fish sauce. Photo: Onghoangtrasua. Diners commented: Onghoangtrasua: “Waiting time for fried rice husk shrimp is about 15 minutes. The shrimp is rolled with fried flour and shredded taro. The dish is golden in color, crispy. Diners enjoy it with raw vegetables, dipped in dark chili fish sauce. taste”. Noodles with fish sauce Bun Mam originated from Cambodia, cooked from beef sauce. When imported to Vietnam, the noodle dish stands out with the broth flavored with fish sauce or fish. Crispy roasted pork, shrimp, fresh squid or chewy fish cake are the ingredients that contribute to creating a rustic and strange version of cuisine. Diners enjoy noodles with split spinach, lily stalks, bitter vegetables, banana corn … Address: Khanh Hoi, District 4 Price: 67,000-80,000 VND Business hours: 9-21 o’clock Bun mam has a typical flavor from Linh fish sauce and choke fish. Photo: Ntnamhair. Diners commented: Khiem Nguyen: “Delicious vermicelli, you should choose a regular bowl because the special type is not too impressive, the price is much different”. Vo Trang: “A bowl of shrimp, squid, fried spring rolls, chili rolls, roasted pork, vermicelli and vegetables. The broth is not really rich. Fried rice is the best ingredient in the bowl of vermicelli. The price is high compared to the quality. Quantity of dishes. The plus point is polite staff, clean space”. Fish sauce hot pot, islet hot pot Islet hotpot, mam hot pot cooked in the Western style are the dishes that attract Saigon cuisine followers. The restaurant uses a pot with a coal-fired tube in the middle, which is like an island, a mound of earth floating in the surrounding water. In addition to the main ingredients such as meat, fish, shrimp, squid, okra, mushrooms, diners enjoy hot pot with chili fish sauce and bitter vegetables, light vegetables, rice balls, tubs … Address: Nguyen Xi, Binh Thanh District Price: 159,000 VND Business hours: 16-22h The islet hot pot has a coal burner in the middle like a mound floating in the water. Photo: Samlacareview. Diners commented: Hoanglamfoodie: “Cu Lao hotpot has a flavor of bar water, a variety of ingredients including pork, heart, liver, duck gizzard, shrimp … You can choose noodles or instant noodles. The price is quite affordable”. Hieu Ng: “The fish sauce hot pot is full of noodles, vegetables, beef, seafood and 3 pieces of howling fish are available in the pot. The broth is a bit salty, the seafood is not too fresh but edible. The shop is easy to find, free parking. fee, fast service. Clean space, indoor and outdoor seating.” Pancakes The Western version of banh xeo is usually large in size, served with a variety of vegetables and dipped in sweet and sour fish sauce. The following restaurant is an ideal rendezvous for you to sip pancakes with a thin and crispy crust, folded in a semicircle. Rich ingredients include shrimp, meat, squid combined with enoki mushrooms… depending on the customer’s choice. Address: Dien Bien Phu, District 3 Price: 50,000-60,000 VND Business hours: 15-22h Western pancakes are large in size, served with a variety of vegetables. Photo: Caoduongtamlinh. Diners commented: Leosnak: “The restaurant is crowded but quite clean. The cake is delicious, the sauce is rich in flavor, the crust is not too much oil. The highlight is the green vegetable tray in the West.” Your Little Penguin: “Pretty big pancakes, crispy, thin crust. Priced mixed cakes, enoki mushrooms, shrimp, squid, meat, green beans and eggs, fatty panther taste. Reasonable price, free parking. “. The satay noodle dish of the western river region This special noodle dish requires sophisticated processing, combining many spices together to create a delicious and irresistible final product.

Every day she sells a few hundred pieces, always has a fixed number of loyal customers. Pancakes molded in the Central style, small with adult hands spread out, filled with shrimp and beef, adding prices to help relieve boredom. The cake dough adds turmeric to make it yellow, deep-fried, fun to chew. The cake casting pans always make a funny sizzling sound. There are also good food khot cakes here, but the price is affordable and affordable for many people. Like many other food shops in other markets, Ms. Sau pancake stalls only have a few short plastic tables, placed under the umbrella for customers to sit and eat, so it is quite hot in the sun, and the rain is wet and uncomfortable. So on days when the weather in Saigon is uncomfortable and the restaurant is empty, until 22:00, you still have a few cakes to buy for dinner. However, at the end of the year, when it is cool, the cake here ends quite early, around 20 o’clock, she cleaned the shop. The rim of the cake is not as thin as the western pancake, but evenly thick from the inside out. Small size costs 6,000 VND / item, each person can eat about 4 pieces is just enough. There are also large cakes with the price of 20,000 VND / item for one person to eat. It is an easy dish that causes fatigue due to greasy fried foods, and a lot of starch, but thanks to being wrapped with all kinds of raw vegetables, the dish does not feel greasy. The plus point here is that a cup of fish sauce dilutes the taste, perfectly combined with the pancake, adding a little freshly ground chili to the standard for a cool Saigon dinner. You can order an iced tea or sugarcane beverage for cravings. Besides, this area also sells many other dishes such as rib porridge, grilled chicken, vermicelli, pho … for you to choose from.

The OCOP Product Festival 2021 has 24 provinces and cities nationwide OCOP festival is held with the scale of nearly 150 booths of businesses, cooperatives, production establishments, craft villages … The stalls are arranged in 4 zones. Area 1 displays and exhibits OCOP products, with a scale of about 40 booths Zone 2, with the scale of more than 20 booths, Zone 3, with the size of more than 20 booths, Some typical fish sauce dishes of An Giang province An Giang alone has dozens of fish sauce products In which, many fish sauce products achieved OCOP Many OCOP products, typical products of 4 provinces and cities in the ABCD Mekong cluster (An Giang, Ben Tre, Can Tho, Dong Thap) Cereals, an OCOP product of Can Tho City This OCOP festival is really a strong driving force to promote the supply-demand connection between producers and consumers. This is an opportunity for units to introduce, advertise, expand markets and connect trade; Orientation of product production development according to market development needs OCOP product of Ca Mau province Dried shrimp is one of the OCOP products, which is also a specialty of Ca Mau province. A corner of a booth displaying OCOP products of Dong Thap province Mango – an OCOP product, Dong Thap province Mango products of Cho Moi district. In particular, the culinary culture space, about 14 stalls, introduces the delicacies of districts, towns and cities in An Giang province. Pancakes Pancakes served with vegetables in Bay Nui region./.

Two Vietnamese restaurants are in the list of 100 best restaurants in Asia. (Source: ngoisao.net) Webpage Theworlds50best Just announced the list of 100 best restaurants in Asia, including 2 Vietnamese representatives. The surprising thing is that both are not luxury restaurants in 5-star hotels but creative dining venues of Vietnamese chefs. Tung Dining in Hanoi is at 98 and Anan Saigon at 39. Anan Saigon (Saigon Dining) was created by chef Peter Cuong Franklin – a Vietnamese-born chef who was well trained in world-renowned culinary schools. The restaurant serves Vietnamese menu but is processed and presented with a blend of world cuisine such as Da Lat pizza, tacos pancakes, rolls, grilled rolls, Quang noodles, pho, Hanoi fish cakes. … In addition, the restaurant serves tasting menu for VND 680,000 with 8 dishes for diners who want to experience. Anan Saigon is an ideal place to chill on weekends with an open-air rooftop, open space. Diners can order a few cocktails, wine or beer to enjoy with creative dishes. Tung Dining is located in the center of Hanoi, located on Quang Trung Street, founded by young chef Hoang Tung, just 28 years old. The restaurant follows the rules, avoids cooking with fats and cream, uses healthy vegetables and cooking techniques, keeping original taste. In the high-price segment, Tung Dining’s menu serves creative dishes, combining many ingredients such as oysters, scallops, foie gras, eel, saffron, orange fish … The restaurant used to be appreciated by many food bloggers for the chef’s creativity. The dishes are decorated, elaborate, and score points from the view. In the ranking of Theworlds50best This time, Asia’s best restaurant belongs to The Chairman in Hong Kong (China). This is a traditional restaurant located in Trung Hoan area, which still serves seasonal dishes. The dishes have bold flavors of Port fragrant cuisine, served in a 2-storey old house, bringing many nostalgic experiences for diners. (According to ngoisao.net)

400g pre-mixed pancakes flour 200g shrimp 200g bacon 200g green beans Mushrooms (if you like) Scallions, bean sprouts Herbs Step 1: Preliminary processing of raw materials Take onions, bean sprouts, scallions, raw vegetables, lettuce, … pick them up thoroughly, soak them in diluted salt water, rinse it again and then drain. Head-cut shrimp, you can peel it too. Thinly sliced ​​beef. Marinate shrimp and beef separately with a little spice so that when we pour pancakes, it will absorb more. Onion peeled, cut into areca zone, scallion is also chopped. Step 2: Mix the flour Add rice flour, turmeric powder, a little salt and mix well. Then you add water and coconut milk to another bowl. Next, add the water mixture to the dough and stir well until the mixture is aqueous, smooth and free of clumping. Note should not mix the dough too loose or too thick will affect the quality of the cake when making. After you have mixed the water mixture, add a little oil and cut green onions. Add rice flour, turmeric powder, a little salt and mix well Step 3: Stir fry the cake Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn. Initially we were marinated with spices so before adding more you remember to taste again. Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn Step 4: Fry the cake Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Then add the meat or shrimp and add a little bean sprouts. You cover within 2 minutes, the cake is already golden crispy. Remember to come back and forth to make the golden cake evenly. Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Just do the same until all the flour and filling are gone. How to make fish sauce Resources: Fish sauce: 3 teaspoons Boiling water: 1/2 teaspoon Sugar: 1 teaspoon Monosodium glutamate: 1/2 teaspoon Chili: 1 fruit Garlic: 4-5 cloves Lemon juice: 1 teaspoon Resources Doing: Minced garlic, chili. Mix fish sauce, boiling water, sugar, and monosodium glutamate. After stirring, add the minced garlic and chili mixture. Next you add the lemon juice and stir well. Season to fit your taste. Chili garlic fish sauce So you have completed the special pancakes of Central Vietnam plus dipping sauce for you to eat well. Serve with raw vegetables, add mango if you like, the dish will not be bored.

Coming to Dong Lai Zen Monastery (Tinh Bien town, Tinh Bien district, An Giang province), Buddhists are always served vegetarian pancakes free of charge. At this monastery, the kitchen is almost unceasingly red with fire. To meet the needs of visitors from all over the world, 10 craftsmen take turns pouring pancakes from morning to evening. Everyday, there are 1,000-2,000 people going to the monastery, and on holidays or weekends the number of people can reach 5,000-10,000. In the kitchen, the monastery arranged 3 trusses. The bakers are professional and skilled when pouring 10 pans without burning. The kitchens here are all local people, working voluntarily. Just sitting for nearly an hour, Mr. Dao Quoc Han (53 years old, in Phu Xuan hamlet, Tinh Bien town) said that he had worked here for more than 10 years. Everyday, he works as a hired helper for his family. In his spare time, he goes to the monastery to pour pancakes for the Buddhists. According to Mr. Han, sitting around 10 very hot furnaces, if you do not have health, it will be difficult to do. To pour 10 pans at the same time do not burn requires the worker to do it continuously. Mr. Ho Van Nhan, another pancake maker, said that in 1999, when Buddhists came here to make offerings, the teachers thought of making vegetarian pancakes to entertain guests. At first doing little, but gradually finding it delicious and being supported by many people; Since then, the monastery has maintained and made pancakes more and more. A vegetarian pancake Thanks to the free banh xeo activity serving visitors from afar, this monastery is becoming more and more popular and popular. Guests want to enjoy the cake, just hold a plate lined up around the pan rings, the chef will bring the cake from the hot pan and bring it to the spacious and cool dining area to enjoy. Visitors enjoy the pancake Pancakes are made from rice flour, coconut water, tofu, green beans, served with classic cotton and forbidden mountain vegetables. From the usual vegetarian ingredients found in many places, the chef of Dong Lai Zen Monastery has created a delicious and delicious cake. Residents volunteered to split firewood to help the monastery to maintain the furnace for making banh xeo.

Meanwhile, the way of making “Vietnamized” pancakes when stir-frying seafood of the team of “culinary angels” received a compliment from the chef. In this round, Dieu Nhi – Trinh Thang Binh quickly used 2 pans (one on the stove, one upside down) to ensure the perfect flip. This makes the chef also have to say “extremely brilliant” because the creativity causes “traumatic” on viewers. Dieu Nhi affirms that this is a useful pocket “secret” for “rookie” in the village “hates the kitchen but has to pretend to love”. Hyojung and Seunghee of OH MY GIRL The final product satisfied both teams, but unexpectedly won Dieu Nhi – Trinh Thang Binh. According to chef Park Joonwoo, the Vietnamese stars have tasted better, crunchy standard. Meanwhile, the two OH MY GIRL girls poured the dough too thick to make the cake unevenly. “The taste of the two siblings’ pancakes is like traditional Korean pancake, I was surprised but also a little embarrassed because this is my country’s dish” – Seunghee shared. Back to the kitchen in Vietnam, Dieu Nhi and Trinh Thang Binh had to bring Korean pancakes to the Vietnamese kitchen, and at the same time rework this dish with the correct recipe conveyed by chef Park Junwoo. Both cook with two guests Kaity Nguyen and ST Son Thach. The two teams playing Trinh Thang Binh – Kaity Nguyen and Dieu Nhi – ST Son Thach had to participate in the side game “three stars to lose” to gain the advantage of taking raw materials 30 seconds before. Kaity Nguyen is adorable when playing games The “misconduct” of ST and Dieu Nhi not only gave the pair less time to get the ingredients, but had to stand for more than 30 seconds in the ice pool. While the team was almost done with the challenge, Team Dieu Nhi was still lying on the floor because they couldn’t stand the cold feeling of the penalty. Team Dieu Nhi continues to “play comedy” with a series of funny moments After that, each team has 30 minutes into the kitchen to complete the Korean pancake. Although she did not have much experience in cooking Asian food, Kaity Nguyen was calm and became a “bearer.” team “For Trinh Thang Binh. She does the manipulations according to memory one by one, while Trinh Thang Binh advises on spices and reminds the ingredients needed for the cake to harmonize the flavor. In the kitchen of Dieu Nhi – ST Son Thach is again bustling and there are many situations “laughing to tears”. Being a person who is not good at the kitchen, and the part does not understand each other, both ST Son Thach and Dieu Nhi expressed embarrassment. Besides, MC Dai Nghia’s one-handed cooking challenge continues to make it difficult for the stars. The teams gathered to make Korean pancakes After 30 minutes in the kitchen, the two teams finished the required Korean pancakes. From the outside, they are “delicious”, but according to the Korean chef, the dishes of Trinh Thang Binh – Kaity Nguyen team are cooked evenly, the skin is crispy and the taste is better than the other team. In the end, Trinh Thang Binh – Kaity Nguyen won. Volume 2 Eat It Then Tell In the end, Vietnamese audiences have one more choice when it comes to Korean cuisine. With easy-to-find ingredients and simple cooking methods, Korean pancakes can be made at home. Episode 2 Eat, Then Tell

Referring to the chicken dish, Saigon Everywhere restaurant can not be missed, one of the places that can be considered to have the best chicken dish in Saigon. First of all, Anh Ga Rice, with the choice of steamed or roasted. Chicken is marinated with yellow flower sticky rice wine, spices and sauces according to mother’s typical secret. The preparation of this dish is very unique, the chicken is steamed with rice, so it retains the natural sweetness with the mild aroma of rice and broth. Another delicious chicken dish is Dip Chicken Anh Chicken Vinegar. This dish is a very unique creation from the chef, with vinegar broth taken in the process of making glutinous wine, fresh chicken, spices, herbs, and sour food to create a blend of flavors. complete for the dish. Or Ngoc Bich Chicken Rice is also worth a taste with a very beautiful green rice dish made from pineapple leaves and spinach and shredded chicken is very rich. It can be said that Hu Tieu is a very familiar dish to Saigonese. However, at this restaurant, diners will hardly forget the taste of “Hu Tieu Mixed Ngu Sac” which is very tasty and good for health. Noodles are handcrafted from a family of traditional crafts for generations. In addition, the restaurant’s menu also introduces favorite Vietnamese dishes such as spring rolls, pancakes, grilled meat vermicelli, beefsteak rice, salted crab fried rice and seafood fried noodles, or some more Delicious dishes from countries such as Black Tuong Noodles, Korean Spicy Noodles or Malay Stir-fried Hu Tieu to change the taste for diners. The restaurant is applying many promotion programs when enjoying at home and for door-to-door orders. Every Saturday and Sunday we donate ginseng water and soup when ordering roasted chicken rice. Discount 10% on total bill, order 5 get get 1 free and free delivery within 2km. Posts: Nice Food