RESOURCES – Peanuts 200g – Sesame (sesame) 100g – Chao 50g – White granulated sugar: 2 tablespoons – Fish sauce (usually eaten); Soy sauce (vegetarian) – Chili powder (for spicy people) is enough to use – Garlic (usually eaten); Check (vegetarian) – Cooking oil: 3 tablespoons – Fresh lemon or cultured vinegar PREPARATION – Peanuts roasted until golden (half smashed), – Golden roasted sesame (mashed with half of the remaining peanuts) – Add hot oil, put crushed garlic / persimmon into the frying pan until fragrant (do not burn) let cool and use gradually. – Spice mixture including sugar, 1 teaspoon fish sauce/soy sauce, 1 tablespoon cooled boiled water, beat until creamy. – For chao (a meal of 4 people 10-15g), chili powder (if spicy), fish sauce/soy sauce, spice mixture, beat well with chopsticks, add beans and sesame paste, mix, and add water Boil and cool, beat a second time into a bowl of thick sauce. – Before using, add some crushed beans. Lightly salty add soy sauce or boiling water, squeeze a little lemon or vinegar so that when the dip is evenly adhered to the vegetables. HOW TO USE – Eat with salads, mixed raw vegetables, boiled/steamed and split with your fingers, cucumbers, melons eaten raw with little cinnamon or herbs, with a few slices of star fruit will be very delicious. do not mix just dot directly) – It’s great to eat without hot rice TIP YOU: make a paste, reserve pre-processed ingredients, just enough to use and eat right away. Have a good meals!

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.

Water spinach soup, tomato pickle with soy sauce… Every year, after the season of plucking the peanuts and pressing the oil, Dad uses those oil cakes to make soy sauce. Banh Dau sauce is made from the carcass of peanuts after pressing all the essential oils. The bean carcasses are packed into round, thick cakes. When making soy sauce, three chop the oil cake into pieces and then pound it, sifting to get the fine powder. The flour is roasted, mixed with hot rice, granulated sugar and salt, finely ground and incubated for fermentation, forming soy sauce. The stages of making Banh Dau sauce are not difficult, but perhaps the secret, or it is often said, that the person who has the best hands in making the best soy sauce in the village is only three.
One of the secrets of my father, I know, when making soy sauce, he never used well water but only rain water from the cement block in front of the house. This is also the type of water used to make tea, offer rice on the occasion of the full moon, or the death anniversary. In summer, it usually rains for two or three days. Rainwater from the jackfruit tree makes a faucet catch the lake, carefully covered around it. Giap weekly change the water so that it does not get dirty, swarm or leaves fall in. The most oppressive tree on the summer side, when the wind blows, only a few leaves are considered as water damage. Banh Dau sauce has a brown color of cockroach wings, fatty, aromatic taste, at first glance similar to fish sauce, but the taste is lighter and the fragrance is very characteristic.
In those years, life was still very difficult, fish and shrimp paste was not like it is now. I remember sometimes carrying fish from the sea across the sea to follow in the footsteps of thousands of women, every house buys a little bit called… to eat for fish. In order to have a more sustainable meal, many families have to pack bags and tin boxes to cycle for dozens of kilometers down to Hoi An to buy fish incubated with fish sauce to eat all winter.

At that time, my house was at the top of the village, right at the foot of the mountain. After the liberation from the North, his father spent months in the forest cutting trees to build a spacious 4-room wooden house. On the porch, close to the wall facing the rising sun, put two jars of earthenware, a jar of soy sauce and a jar of salted eggplant. Ba Bao ketchup is like a plant, it needs sunlight to be delicious. With soy sauce, each meal can be scooped into a cup and then cooked in the rice cooker when it is exhausted. Changing the taste can de-oil making the sweet potato dipping sauce great, and the pickled eggplant is also delicious.
Every day, when there is pork divided into seasonal rice, my father shows off his ability to store meat with soy sauce, which is very interesting. Pork cut into small slices, marinated with a little seasoning, sugar, main noodles, onions, garlic for about fifteen minutes for the meat to absorb the spices. Lemongrass washed, cut the white part, chopped. Heat peanut oil and then add lemongrass and stir until the lemongrass turns yellow and fragrant, then add the meat and stir-fry. When the meat is cooked, add the soy sauce and stir. Then, add a little warm water, simmer on low heat for the meat to infuse. When the water in the pot is completely exhausted, the slices of meat become dry, a layer of brown soy sauce, emitting a fragrant aroma is okay. You can also add a little roasted sesame to braised meat, rub off the silk skin to make the dish more flavorful. In particular, this delicious dish can also be preserved in a glass jar and eaten gradually for a few days and still retains its delicious taste.
Soy sauce is also used to pickle pickled tomatoes. The fish is drained, soaked with seasoned soy sauce, and eaten very well. Biting a piece of coffee, it sounds like a crackling sound, no matter how tired people are, they want to wake up. The sweet and fatty sauce mixed with the tray taste of the eggplant settles down on the tip of the tongue, it is difficult to resist when picking up the first egg, the second and third are hard to resist. And always, the ketchup meal ends with a cup of water spinach soup, or a new bowl of boiled vegetable juice. Reading “Love and miss the twelve”, writer Vu Bang once sang “how disgusting that the beloved North Vietnamese country is not richer than anyone else, not as luxurious as anyone else, but how can it produce a delicious eggplant, melon, soy sauce, and fish sauce? “The devil cries so much”.
Please tell me, the Central region of my hometown is also inferior, especially the dish of ketchup, boiled sweet vegetables dipped with soy sauce on every summer occasion that my father makes. But that’s also true, delicious food doesn’t have to wait to be rich. And then the writer and author of “Hanoi delicacies”, “Stranger dishes of the South” confessed: “Oh, it’s the compassion of people, many things don’t produce anything “dead” that they can do for themselves. But remembering the turmeric eggplant or a piece of tomato and soy sauce to eat right in the summer, it’s not just about missing coffee, it’s about remembering the wife of Cao Khang…”.

Every day from 4 pm to 12 pm every day, at Xoi Man restaurant (409 Tran Phu, District 5, Ho Chi Minh City) is always crowded with customers to buy. Surely many people find it strange that around the sticky rice shop are many facilities, funeral services, even funeral homes, making the atmosphere here somewhat murky. Explaining the strange name of the dish, Mr. Luu Bao Minh, the current owner of the sticky rice shop, shared: “In the past, the restaurant was located on the corner of Nguyen Tri Phuong and Tran Phu streets, but since moving here, it is located near the funeral home. , stores that sell coffins, funeral services, and hospitals, so the shop is named like that.” The sticky rice shop is a car with a glass cabinet that looks like a bread cart that is often seen on many streets in Saigon. The pot of sticky rice is mounted on a gas stove placed in the car, the sticky rice is always smoky. Sticky rice is quite flexible, fragrant and fatty. Compared to other restaurants in the city, the address on Tran Phu street is not very prominent in taste, even less choice of side dishes than other places. However, it is not by chance that sticky rice “morgue” attracts gourmets in Saigon. According to the owner, every day people in the family will go to the market and cook by themselves from 10 am. Particularly, sausages are bought from Soc Trang, not from strange places. After buying pork sausage, it is fried and sliced ​​to taste. The shop only sells salty sticky rice, the main ingredients include: sticky rice, sausages and cotton balls. Besides, there is also onion fat and fried onions to create aroma and round taste. Where the onion fat sells, the shop will make it there because it’s ready-made, the fresh onion leaves will turn yellow and lose the characteristic pungent smell. Another plus point is that the shop also sprinkles crushed peanuts, creating a strange taste because salty sticky rice is rarely used by people. Soy sauce added to sticky rice is also mixed according to the traditional recipe. Another interesting thing is the unique way of eating sticky rice. Here, sticky rice will be wrapped in fresh banana leaves into long rolls like Tet cakes. Where customers eat, they tear banana leaves there. Never use a spoon. Explaining this way of eating, the owner said: “Because of the fear that the plastic of the spoon when meeting hot sticky rice will not be good for customers’ health”. Thanks to such a difference, in only 8 to 9 hours, all three pots of “mortar sticky rice” were quickly sold out. According to Mr. Quyen (Mr. Minh’s brother), the motorbike is the main source of income for the whole family. And with the number of customers coming to buy is too large, in order to serve customers in time, the whole family has to take turns selling continuously. With only 10,000 VND, we have in hand a delicious package of “morgue sticky rice”. With each soft, hot sticky rice. The top is covered with a layer of onion fat and heirloom soy sauce. Followed by a thick layer of scrubs, a spoonful of greasy roasted peanuts. Fried onions and pieces of red and pink sausage are placed on top, looking extremely stimulating to the taste buds. (According to GiadinhNet)

Initially, most publishers were not interested in Kim’s idea, but that changed when cooking shows featuring many famous chefs and children became popular on television. . A woman who is passionate about food and writes children’s books Thanks to her two daughters, Kim Zachman was inspired and spent a lot of time preparing familiar dishes in the United States such as peanut butter and fruit jam sandwiches, crispy fried chicken, and hot sauce. dog or pizza. She also has a special love for children’s books. In addition to writing articles for newspapers and magazines, Kim Zachman is not afraid to try her hand at writing books for young readers. Book There’s No Ham in Hamburgers: Facts and Folklore About Our Favorite Foods (roughly translated: There’s no “cold meat” in hamburgers: Facts and Anecdotes of Popular Dishes) is her most recently published publication. Sandwiches, hamburgers, hot dogs or pizzas are favorites among Americans. Photo: AP Images. Kim Zachman shared that composing for a young age was a challenge. The author must learn how to express words in a way that is easy to understand, using simple, short and close sentences. “It’s a constant learning process,” she said. Most publishers were not in favor of the idea of ​​writing books about the history of American foods. But “now, the times are different, and children are interested in food”, she confidently asserts. Interesting things about American dishes you may not know Kim Zachman shared that she was excited to learn about the foods that people love. Each story includes many aspects of history, interesting facts, nutrients in food and even instructions or recipes. For example, you need about 128g with each serving of peanut butter and sugar, add an egg to get the perfect cookie. Divide the mixture into small portions on the cake tray, press the dough ball with a fork to flatten, and finally bake at 176 degrees Celsius for 10 minutes. The story of the first deep-fried boneless chicken (bread crumbs), also known as nugget, is also loved by the female author. The dish has been sold at McDonald’s worldwide since the early 1980s. Anyone who watches American television probably knows kids love peanut butter and jam spread between two slices of sandwich bread. In fact, the dish has a starting point that has little to do with the little ones. Peanut butter and jam sandwiches began to accompany American soldiers during World War I and became popular in the military throughout the 1940s. When soldiers returned from World War II, they started making sandwiches. peanut butter and jam for my kids. Children in America love to eat peanut butter and jam sandwiches. Photo: Pinterest. Today, there are many brands of peanut butter available everywhere. But Mrs. Kim Zachman learned that, in 1910, in Kansas alone (USA) there were 21 different brands of peanut butter. The intersection of American cuisine Some American foods are actually versions of dishes brought by immigrants. For example, hamburgers originated in Germany, but this dish only started to become popular when an American came up with the idea of ​​​​cracking ingredients into a bagel. Speaking of another dish that is also round, pizza has been the food of the poor in Italy for hundreds of years. In 1905, Gennaro Lombardi, an Italian immigrant, opened the first pizza shop in New York City (USA). Now, New York-style pizza is famous all over the world. Pepperoni (dry sausage) is not something that is added to the traditional Italian pizza. It’s an American creation, stemming from German immigrants wanting a spicy hot dog. Kim Zachman said the influx of immigrants has contributed to American food culture in many ways. “When immigrants came to the US, not all of them were able to find work. So they started a food business with small mobile food vending machines,” she added. Hamburger is one of the foods that many people argue about the origin. Photo: There’s No Ham in Hamburgers. Not every story in author Kim Zachman’s books is true, some have been passed down by word of mouth for generations and remain untested. However, it can be said that the more interesting the stories that revolve around, the more likely it is to be accurate. The book of the American “pen” has 10 parts. She said she cherished writing about more foods. Donuts, tacos, cheese and macaroni (short, straight or curved tube noodles, often called nui by Vietnamese) will probably be included in her food book later. And one thing is for sure, the work is also for children. Make cheese-soaked pizza with pan at home To make delicious pizza does not need to be too fussy. You can learn the following simple recipe and make it at home.

Cashew-strawberry smoothie: Replenish energy for a long day The combination of ripe berries, cashews and protein powder not only gives a fresh and refreshing taste, but also provides essential nutrients for the body such as flavonoids – cancer-preventing agents and antioxidants inflammation, anti-oxidant is very good for the body. Recipe:
– 5 ripe strawberries
– 1 serving vanilla whey protein powder (or optional protein powder)
– 15 grams of cashews (you can change your preference)
– A little grated lemon zest
– 1 cup of coconut water Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Banana – almond smoothie: Provides an abundant source of nutrients for the body This delicious smoothie is the simplest way to load up on millions of nutrients quickly. Banana and coconut water help restore electrolytes, maintain the normal functioning of the organs, especially the cardiovascular, muscular, digestive and urinary systems. Combine with almond butter cream to provide an extra dose of healthy fats, helping to increase energy for the body. Recipe:
– 1/2 cup of coconut water
– 1/2 cup of Greek yogurt (can be replaced with unsweetened yogurts)
– 3 tablespoons almond butter bơ
– 1 scoop of protein powder
– 1 tablespoon hemp seeds
– 1 banana Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Peanut butter-chocolate smoothie: Provides a lot of protein This protein-rich chocolate peanut butter smoothie is the perfect breakfast to boost your energy and mood for the day. The protein contained in the combination of these two ingredients helps to transport nutrients such as fat to the body, and potassium helps maintain healthy blood pressure. In addition, the specific use of chocolate can also help lower blood pressure, reduce blood volume and fight inflammation. This strange drink is also classified as an effective diet menu for ladies who are exercising day and night. Recipe:
– 1 glass of filtered water
– 2 tablespoons flax powder
– 1 tablespoon unsweetened cocoa powder
– 1 tablespoon peanut butter
– 1 tablespoon chocolate powder (or substitute with chocolate bars)
– Some ice cubes Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Almond-chocolate smoothie: Effective weight loss This is a great alternative whenever you have a sudden craving, the almond-chocolate smoothie is packed with protein, electrolytes, potassium and healthy fats just enough to keep your skin healthy. radiant and both help you feel hunger pangs immediately. Recipe:
– 120ml almond milk
– 1 tablespoon almond powder
– 1 scoop of protein powder
– 1 tablespoon chocolate powder (can be replaced with chocolate bars)
– Some ice cubes Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Milk – banana smoothie: Improves skin pigmentation If you have never tried this combination, do not hesitate, refresh your taste buds with this delicious banana milk smoothie drink. Raw milk contains a lot of vitamin A, and bananas possess a multitude of nutrients that have anti-aging properties and promote new cell production. Regularly enjoying this nutritious drink will help you have a rosy skin, anti-aging and prevent wrinkles. Recipe:
– 2 medium ripe bananas
– 1 box of yogurt
– 40 ml of fresh milk
– 20 ml of honey
– Ice Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Posts: Bao Tran

Ingredients for green mango salad with dried squid 1 green mango
1 dried squid
50g peanuts (peanuts)
1 garlic, 2 chili, laksa leaves, 1 ginger and 1 lemon (depending on the acidity of the mango)
Condiments: Fish sauce, sugar, alcohol, cooking oil Delicious dish of the day: Dried squid green mango salad. How to make green mango salad with dried squid Dried squid is washed, dried, and lightly grilled on the stove. Wrap the squid in a paper, use a mallet to crush the squid until soft, then tear it into small pieces, marinate it with 1 tablespoon of white wine, 1 tablespoon of cooking oil, minced ginger and 1/2 teaspoon of sugar for about 15-20 minutes.
Peel the mango, cut it into thin slices, then cut it into small pieces. Ginger washed, smashed, minced. Roasted peanuts, peeled, pounded. Garlic peeled, washed, smashed, minced. Pickled laksa leaves, remove the root, wash and drain. Chilli washed, chopped.
Put the pot on the stove, when the oil is hot, add the minced garlic above and fry it until fragrant. Once the garlic is golden, take it out on a plate. Then add the marinated squid and fry until golden brown, take out on a plate lined with absorbent paper to remove some oil.
Mix salad dressing: 1 tablespoon fish sauce, 1 teaspoon sugar, minced chili can add a little lemon juice (depending on the acidity of the mango) stir to dissolve.
Put the mango in a bowl, add the fish sauce mixed above, stir well for about 2-3 minutes for the mango to infuse the spices. After the mango has absorbed the spices, add dried squid, peanuts, chopped laksa leaves, mix well, put on a plate and sprinkle fried garlic on top and enjoy.

Coming to Tam Ky, you should once try the delicious and simple jackfruit dish that makes many people who eat once have to flutter. It is a familiar snack, proud of many generations of Tam Ky people or students who have studied here. Ms. Nguyen Thi Nhan (84 years old, owner of Ba Nam jackfruit shop) has been selling jackfruit for nearly 40 years. At that time, she saw people making this dish and selling it on the side of the road, then went home to try it and everyone praised it, and then sold it until now. Because of her advanced age, she now mainly helps her 2 daughters to sell. Jackfruit is sprinkled with a little crushed roasted peanuts, grated coconut, and fragrant fried peanut oil According to Ms. Nhan, in order to get a delicious piece of jackfruit, one must know how to choose the jackfruit that has begun to “return” (nearly ripe) rather than choosing the old, overripe fruit. After that, the ripe jackfruit tree is split in half, separates each segment, and then uses a knife to make a vertical cut to get the jackfruit seeds as the filling. Take jackfruit seeds and steamed green beans, puree, mix spices, stuff the jackfruit and hips (ie steamed) again, serve with roasted peanuts and grated coconut rice, very mouth-watering. A batch of jackfruit is not ripe for about 40 minutes. Eaten when hot, the smell of jackfruit is sweet, giving off a fragrant aroma that blends and spreads with sweet, fatty, and fleshy flavors. To taste delicious jackfruit, it takes a few hours with dozens of different stages. What makes the difference, the heart of the jackfruit dish is the secret to making the filling of the people of Tam Ky. From familiar spices every day but through the hands of seasoners, applying experience through many years of processing, plus the smell of compressed phi to make up the fragrant aroma that holds diners. A plate of six-pack jackfruit costs only 10,000 VND but has a rustic taste, reminiscent of generations of Tam Ky people and tourists who have had the opportunity to enjoy. I don’t know since when, jackfruit has become a famous snack in Tam Ky city. If you try to eat one piece, you will have to eat 2, 3, 4 more pieces. If you have the opportunity to visit Tam Ky, don’t forget to try this jackfruit dish with the flavor of your hometown and people of Quang Nam!

Butterfly pea flower sticky rice hoa Impressive thanks to the unique green color. Sauerkraut with salted egg, grilled spring rolls, grilled meat, beef patties, rimmed chicken, pate… can be combined in the ration according to the customers’ choice. Onions, cilantro, laksa leaves, pickles, peanuts, and chili peppers also help you eat less. Sellers wrap sticky rice in eco-friendly lotus leaves. Each piece costs 30,000-40,000 VND, you can buy it at Tan Tan shop (Vinh Vien Street, District 10). The restaurant is open from 7am to 10pm. Image: Binating_ . Sticky rice with chicken thighs covered with fried onions, cilantro suitable for foodies to enjoy at any time of the day. The sticky rice is soft, fragrant and hot, the ingredients are in harmony with the taste. Binh Tien restaurant uses banana leaves to wrap sticky rice and neatly boxed it for customers to order, the price is 30,000 VND/box. Shop from 10am to 10:45pm. Image: Foodboysg . Slanted away It is favored by many people because of its golden color, delicious plasticity, and fat. The seller uses a knife to slice thin green beans on top of the sticky rice, drizzle with chicken fat and add fried onions. Sticky rice can be eaten with sausages, rolls, cotton balls… With only 18,000-33,000 VND, you have the opportunity to enjoy this delicious dish when ordering at Xoi Xeo La Sen restaurant (Ly Chinh Thang Street, District 1, district). 3). The shop is open from 6:30 to 10:30 and from 17 to 21 every day. The hot fragrant sticky rice is sold by the seller using banana leaves, lotus leaves lining the bottom. Image: 9493.corner . Colorful sticky rice including flavors such as gac, butterfly pea, mung bean, black bean, peanut, charcoal sticky rice, pandan leaf, camellia leaf and even sticky rice. Smoked sticky rice in Thi Nghe market area (Binh Thanh district) is where you can experience this eye-catching dish. Diners enjoy sticky rice with coconut milk, shredded young coconut and sesame salt. Each piece costs only 25,000 VND, sold at 15 to 20 hours daily. Image: Tebefood . Glutinous sticky rice has a harmonious taste of fatty, salty, sweet, and no food coloring, so it appeals to all ages. Ms. Thuy’s shop (Le Van Sy street, District 3) has been around for nearly 20 years, where you can find and enjoy this kind of sticky rice. The type of sticky rice is imported from Cambodia by the owner, so it has a very unique flavor. Sticky rice seeds are flexible, bloom evenly, mixed with sugar, coconut milk, beaten green beans, grated coconut fiber, sesame salt, onion fat and wrapped with paper rice paper. The shop sells at 12:30-19:00 every day. Price is about 15,000 VND for a piece of sticky rice. Image: Damanfood . humiliating sticky rice has a fragrant plasticity from sticky rice seeds mixed with rich braised meat sauce. The outstanding part with the pork belly has only a crispy skin, covered with onion and peanut fat, so it is not boring to eat. Lanh Binh Thang Street, District 11, is the area where you can find this delicious Chinese sticky rice dish. The restaurant’s operating hours are 6-12 hours, suitable for diners to enjoy a quality breakfast. Image: _Kat0608. Fried sticky rice with the price of only 6,000 VND/piece is also a street food worth trying in Saigon. You can choose meat, cat mushrooms or eggs, onions combined with cotton to sip. Chien Chau shop (Nguyen Binh Khiem street, District 1) sells this kind of sticky rice with crispy shell, soft, soft and strange inside at 10-15pm on weekdays. Image: Biteallfood . Tips for making simple crispy fried sticky rice The simple way of making with glutinous rice brings crispy fried sticky rice, suitable for both adults and children.

No longer a pristine, quiet island as before, Phu Quoc in recent years has “changed flesh” attracting thousands of tourists every year. The natural scenery of the clear waters, mixed between forests and streams, has helped Phu Quoc bring a proud name, the pearl of the South. And it would be a mistake to ignore the unique cuisine with many unique flavors here, such as herring salad. To be able to make this attractive dish, the people of Phu Quoc have chosen the herring that has just been caught from the sea still fresh. That is why the dish is delicious and guaranteed to be hygienic. After being processed and washed, herring can be prepared with a salad. The ingredients used to mix with herring include shredded onions, purple onions, chili and grated coconut. To be able to make this attractive dish, the people of Phu Quoc have chosen the herring that has just been caught from the sea still fresh. That is why the dish is delicious and guaranteed to be hygienic. After being processed and washed, herring can be prepared with a salad. The ingredients used to mix with herring include shredded onions, purple onions, chili and grated coconut. As for herring salad, you will definitely use the famous Phu Quoc fish sauce mixed with lemon, sugar, garlic, chili and small roasted peanuts until sour, salty, sweet flavors blend together. And another indispensable part in Phu Quoc herring salad is rice paper and vegetables. Vegetables here can be lettuce, herbs, cinnamon, leaves or fresh green forest vegetables in Phu Quoc. The right way to enjoy the style of this salad is to eat it with rice paper. Pack raw vegetables, lettuce, fresh fish and add a few strands of coconut, roasted peanuts … inside the thin, thin piece of cake. Dab the salad gently in the thick fish sauce, put it in your mouth to feel the delicacy of each flavor. “Hidden” inside the supple outer layer is a piece of fresh and sour fish that is soft and melts right away when touching the lips. Then somewhere mixed crispy coconut fiber, fat leopard, cumin or roasted peanuts. Chewing while feeling each level of taste spread and thanks to the fish sauce, the dish seems to be raised to new heights. Herring salad is simple, rustic, but has a very strong attraction. Each ingredient is nothing special, but when “shaking hands”, it creates a song that fervently holds the diners. Initially, there were many people who would be afraid to try this raw salad, but when they missed out on discovery, they kept lingering about the taste buds forever. Herring salad is a popular and popular dish in Phu Quoc, so you can find this dish anywhere on the island. With only 30,000 VND per plate for 2 people to eat, visitors can comfortably enjoy this specialty. (According to GiadinhNet)

1. Matcha Tea: Matcha Tea contains epigallocatechin gallate (EGCG), catechin that dissolves belly fat stronger than regular green tea. Hence, this superfood is one of the best belly fat loss drinks ever. 2. Sprouted grain breads: Instead of looking for non-nutritious white breads, choose sprouted grain breads to reduce belly fat. Sprouted whole grains contain vitamin C, B vitamins, fiber, folate and several additional amino acids that are good for weight loss. Eggs: Eggs are a healthy breakfast and dinner option because they are packed with muscle-building proteins and fat-burning choline. Therefore, you should add eggs to your daily slimming menu. 4. Dark Chocolate: Cocoa butter, the natural oil found in chocolate, is made up of heart-healthy monounsaturated fats (specifically, fat-burning oleic acid) as well as saturated fats. avoidable draw. Furthermore, dark chocolate contains 70 to 85% cocoa contains high amounts of fiber, an important factor for weight loss and maintenance. 5. Peanut & Peanut Butter: Not only is a delicious dish, peanuts also work to melt belly fat. Genistein, a compound in peanuts, has effects on the obesity gene and reduces the body’s ability to store fat. 6. Garlic: A study in the Journal of Nutrition Research and Practice showed that rats fed a high-fat diet supplemented with garlic lost more visceral fat in the abdomen. 7. Wild salmon: A study in the journal PLoS One revealed that participants who add omega-3 fats to their diet lose more weight and lose more easily than those who do. no additional person. In fact, wild salmon contains a lot of omega-3. 8. Cherries: A study in the Journal of Medicinal Food found that eating sour cherries was linked to a reduction in belly fat. Researchers also found that the fruit can prevent metabolic syndrome, thereby reducing the risk of developing type 2 diabetes and heart disease. 9. Sunflower seeds: Foodtrainers nutritionist Lauren Slayton said: The fat in sunflower seeds has been shown to reduce belly fat in women without any other changes in the diet. 10. Quinoa (quinoa): Quinoa contains more protein than any other grain as well as all nine essential amino acids. A study in the journal Current Developments in Nutrition revealed that quinoa seeds reduced waist circumference as well as serum triglycerides in overweight and obese subjects. 11. Kimchi: Researchers at Kyung Hee University in Seoul, Korea, have found that beneficial bacteria present in kimchi, namely Lactobacillus brevis, prevent weight gain due to high diet. fat-induced. Likewise, sauerkraut, pickles and olives soaked in salt water can help slim your waistline. 12. Sweet potatoes: This dish will help you feel full for many hours and reduce your appetite. According to a study in the American Journal of Nutrition and Diabetes, the carotenoids in sweet potatoes have been shown to be correlated with improved weight and fat loss. Photo: Shutterstock. Invite readers to watch the video “The remarkable weight loss achievements of Miss, Vietnamese runner-up”. Source: Yannews.

Fish sauce mixed with salad To make sure chili garlic floats, put the garlic chili in the bowl first, squeeze 1/2 of the lemon in to separate. Mix sugar with fish sauce and boiled water to cool it down, to dissolve the sugar to taste, then pour the garlic and chili in and taste the sweetness again to taste. Garlic should be chopped dry and minced so that it will always float to avoid getting wet. Seafood dipping sauce Perform Step1: Take 1 lemon, rub a little peel, then squeeze all the lemon juice (filter out the seeds if any), chili, kumquat (kumquat), chopped lemongrass. Step 2:
Add the main ingredients to the blend, including: 300g white sugar, lemon juice (you can adjust the amount of juice to suit your taste), 20g salt granules, less lemon peels, 1 teaspoon of monosodium glutamate (Can not give if not eat).
You should add less salt and a lot of sugar to avoid making the salt too salty, if it is salty, add a little sugar or lemon juice to dissolve the spices. Step 3
Use a meat grinder or blender to grind the entire original salt mixture for about 5 minutes, so that the salt is a bit cloudy, gummy and smooth.
If you do not have a blender, you can use a chopstick or a whisk to beat the mixture, but using the blender will be smooth and delicious. Step 4 After you have grinded the lemon salt mixture, add the finely ground salt to a large bowl. Then, add other ingredients such as kumquat, lemongrass, and chopped chili and mix well. Step 5 Once finished, the seafood salt has just eaten. Served with seafood dishes such as shrimp, squid, octopus, snails … or other boiled dishes such as chicken feet, boiled meat … are also very delicious. This is another great suggestion for family party dishes, friends on weekends. Snail sauce Delicious fish sauce + cool boiled water + mixed sugar, then boil it on the stove to melt the sugar to cool. Then add ginger + garlic + minced chili + lemon juice and mix well. Sprinkle coriander, finely chopped lemongrass and mix well. If you like spicy food, you should add spicy chili or chili mashed in it will taste much better. Ginger fish sauce Perform Peeled purple onion. Chopped 1 bulb, the other bulb sliced ​​thin. Chopped chili. Roasted peanuts, rub the shell, put in a mortar to crush. Heat 2 tablespoons of cooking oil. Add the sliced ​​onions, cook the yellowish slightly, then pick them up in a small cup and set aside. Continue to add the chopped onions, stir well. Onions, add 5 tablespoons of black soy sauce and mix well. Add 1 tablespoon of peanut butter, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of MSG, 4 tablespoons of water, and mix well. When you see the mixture is homogeneous, just cook while stirring for about 2 minutes and then turn off the heat. For soy sauce to hold. Sprinkle with onion, peanuts, minced chili again. Thai shrimp paste with fruit sauce Step 1 70gr dried shrimp soaked with warm water to soften, take 1/2 of the dried shrimp and puree. Melt 150g of palm sugar over low heat, then add 50ml of fish sauce, pureed dried shrimp and 10 grams of shrimp paste. Stir well for all blending. Wait for the sauce to boil again, you add 1/2 of the remaining baking soda, cook for 1 more minute, then bring it down. Step 3 Pour the fish sauce into the bowl, add thin sliced ​​scallions and chopped chili and stir well. So the sauce is ready to dab with fruits already. If you are afraid of the pungent onion, you should put the scallion in one turn with the dried shrimp in step 2. I think this Thai fish sauce dish is more special when the pungent flavor of the onion is still undercooked. . Step 4 Thai sauce is a very hot sauce recently, used to dipping sour and sour fruits is delicious. Fish sauce is predominantly sweet, featuring a strong aroma of fish sauce and the pungent pungency of purple onions and chili. Dab at a piece of mango just know how to rub, inhale forever. In addition to the traditional way of dipping, I also learned that Thai people pour sauce directly on the fruit, which is also insanely delicious. Black soy sauce rolls Prepare pre-ground garlic peppers or crush them. Then put the ground chili in the bowl, which has the ground garlic available. Next, add 10 tablespoons of white sugar. The amount of sugar can be reduced according to the salad you make. Mix well with a spoon. Then squeeze the juice of 5 lemons in, the amount can also decrease according to taste. Next is to add 3 tablespoons of fish sauce. Use a spoon to stir the water to mix the salad. Seasoning according to the taste of each family to match the salad. So the salad dressing is finished, sour and sour, sweet and delicious. You can mix basil beef salad is the best! Sauce for pillow cakes, fried cakes Vinegar and sugar dissolve in 1 cup. Next, add fish sauce to the mix. Next, add cucumber, chili, and onion and mix well. Finally, add the roasted peanuts to the mix. Tasting a sweet and sour taste is okay. Dipping powder filter cake sauce Crush the chili and add the fish sauce and some lemon juice. If you do not want the sauce to be too harsh, you can add water or sugar as needed Shrimp sauce with bean vermicelli, boiled meat Making Measure the amount of shrimp paste to eat in a bowl / cup in advance, add sugar (and monosodium glutamate) and beat until the sugar dissolves. Taste again to see if the sweetness has satisfied with the taste in order to further reduce the sweetness. With 3-4 people eating, measuring about 100 ml of shrimp paste (6 tablespoons of noodles) and beaten with 60g of sugar (3 tablespoons of rice) is just fine. Place the pan on the stove, add 2 tablespoons of cooking oil, wait for it to be hot, then add a little purple onion to the fry, turn off the heat. Immediately pour hot oil into shrimp paste, stir well to make the sauce ripe, remove the strong smell of raw shrimp paste, then add lemon juice. Use chopsticks to beat shrimp sauce to foam, turn light purple. Taste again to reduce salty – sweet – sour to taste. Before eating, add chili, garlic as you like. Soybean sauce rolls Making Soak tamarind in a bowl of boiling water for about 15 minutes to make the tamarind sour, then filter the tamarind juice, remove the residue. Put 2 tablespoons of cooking oil in the pot, wait for it to be hot, then add the garlic to the fry, then add all the black sauce, peanut butter and tamarind juice, stir well. After boiling for a while, the sauce will gradually thicken, at that time, stirring your hands well while seasoning with MSG and sugar to taste. If it’s flat, add a little black soy sauce, not fish sauce or any seasoning. When the tamarind sauce has reached the desired level, turn off the heat, use 1/2 of the pounded peanuts in the pot, mix well, then pour the sauce into the cup, add pickles and spread the remaining 1/2 part of peanuts. surface Note: Tamarind sauce when dipping the spring rolls should not be too thick, tired, not too loose, it won’t taste good. If you want to eat spicy, you can add a little chili powder when not garlic or add the minced chili to the bowl when eating. Ginger sauce with duck sauce Put sugar, fish sauce, filtered water in a pot, boil and let it sit for about 5 minutes for the fish sauce to slightly match (called candy fish sauce). Wait for the candy fish sauce to cool completely, then let the ginger – crushed chili to stir, taste again to taste. If you like the ginger fish sauce has a mild sour taste, add 1 tablespoon of lemon juice.

Resources: Pig ears: 2 Green beans: 100 grams Soybeans, fragrant rice: 50 grams Salt: 1 teaspoon Fish sauce: 2 tbsp Monosodium glutamate: 1/2 teaspoon Sugar: 1/2 teaspoon Lemon juice: 2 teaspoons Chili: 20 grams Galangal: 50 grams Vegetables served: fig leaves, guava leaves, cloves, washed lemon leaves, drain. Making: – The pig ears are cleaned, washed with salt, put in a pot of boiled boiled water, then picked up and soaked in a bowl of cold water to make the pig’s ears crispy. – When the pig’s ears cool, use a knife to cut into thin fibers. – Green beans, soybeans, rice are fragrant washed, roasted crispy on the stove, let cool. Put in a fine mill to make a hearing. – Lime leaves cut thread, chili sliced. – Galangal peeled, chopped and put in a blender with a little water. Squeeze the juice. – Put the pig’s ears and hearing in a large bowl. – Season with monosodium glutamate, sugar, fish sauce, lemon juice, galangal juice to taste, mix well. – After that, add lemon leaves and chili to mix again for the same ingredients, enough seasoning to penetrate the pig’s ear. – Roll the spring rolls into a plate, sprinkle with lemon leaves and chili on top. – Spring rolls served with herbs and sweet and sour fish sauce will add a great taste. Salad roll with shrimp and meat Resources: 500g shrimp 700g bacon
1 roll of rice paper
500g of fresh noodles
Soybean sauce
Roasted peanuts (crushed)
Some types of vegetables: lettuce, raw vegetables, herbs, chives …
Some other essential spices: salt, wine, sugar, shallot, garlic, cooking oil, peanut butter, chili sauce, vinegar … Making: First, you remove the roots and leaves of the vegetable portion and wash it with diluted salt water, keep on the basket to drain. Then, you wash the shrimp several times with water, put the shrimp in a bowl and marinate with ½ teaspoon salt, 1 tablespoon alcohol, 1 teaspoon sugar. This step will help you limit the fishy smell of the shrimp and bring you a delicious spring roll. Next, you put shrimp in a pot, boil it on the stove, note, you should cover. When the shrimp turn red, take the shrimp out, then peel, split the shrimp in half along the back to remove the black thread on the back. You put shrimp on a plate. Next, you shave the bacon you just bought and wash it several times with water. You put the meat in a pot of water with 1 crushed purple onion, then boil it on the stove for 20 minutes. When the meat is cooked, take it out and put it in a bowl of cold water. Wait for the meat to cool, you cut into thin slices on a plate. Next, you put the rice paper on a plate, wet to make it easier to roll. You put shrimp, meat, vermicelli, and vegetables on top of the rice paper and roll them up. You perform them in turn for all the ingredients prepared above and presented on the plate. Then, you put the pan on the stove with 1 teaspoon of garlic, non-aromatic oil, crushed. After that, you add ground nut sauce, season with sugar, peanut butter, chili sauce to taste. When the sauce mixes, add a little vinegar to the stir fry and turn off the heat. When enjoying, you can add the roasted peanuts to the top to complete the way to make the spring roll sauce. Pig ears rolled with five spice Resources: 3 pig ears 1 crushed lemongrass branch; 1 tablespoon of cooking wine; 1/2 teaspoon five flavored powder; 1 tablespoon oyster oil; 2 garlic cloves; 2 anise petals; 1 cinnamon stick; 2 sliced ​​lemon leaves; 3 scallions; 1 piece of sliced ​​ginger; 1 teaspoon of seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Implementation part: Step 1: Pig ears bought to shave clean hair. Roll the pig’s ear from the outside to the inside, use the fastener to fix the pig’s ear. Step 2: Prepare a pot large enough to boil pork ears, pour in 1 liter of cold water with 1 tablespoon of white wine, 1 crushed lemongrass branch, 1 slice ginger, 2 lemon leaves, put on the stove, and cook. Boil about 5 minutes, then let the pig’s ears are tightly tied into the pot (note the amount of water must cover the pig’s ears so that the ears do not darken). After 10 minutes, remove the pig’s ear and rinse it with cold water. Step 3: Continue to put the scallions in the pot, add the pork ears with all the spices: 1/2 teaspoon of five flavored powder; 1 tablespoon oyster oil, 1 teaspoon seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Pour water into the pig’s face ginseng and cook over medium heat, keep cooking until the water is clear, the pig’s ears are brown, then turn off the heat. Pick the pig’s ear to a plate, wait for the pig’s ear to cool, then put it in the refrigerator for at least 4 hours (or overnight) (the purpose is to help fix the shape of the pig’s ears, the ears will be firm, when sliced, it will not be affected. unbent) After waiting enough time, the last thing to do is just take the pig’s ear to circle it and place it on the plate. Lime Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. Making: The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds roast and crush, stir well and then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Tieu Bao (Synthetic) Photo: Collectibles

Options for you: Omelettes with vegetables: the perfect recipe for this dish is one egg plus three whites beaten with any vegetable you like to eat (spinach, tomatoes, mushrooms, beans …). Eat the same slice of bread / orange juice or half a cup of strawberries. Apples and peanut butter: if you choose apples and peanut butter for breakfast, an apple and two tablespoons of peanut butter will suffice. Yogurt: a jar of yogurt mixed with two teaspoons of chia seeds, cereal, and half a cup of strawberries. Lunch: no more than 400 calories You can choose from the following: – Salad: vegetables you like (choose the ones that do not contain starch), no more than 150 grams of chicken / salmon / shrimp / tofu dishes, half a cup of peas. To mix, use a teaspoon of olive oil with vinegar or lemon juice. Sandwich: one slice of bread to eat with no more than 150 grams of chicken; Vegetables served with tomatoes, onions. Also, add a plate of carrots. – Vegetable and fruit soups are non-starchy. Dinner: no more than 500 calories Suggestions for a full dinner but not afraid to gain weight (don’t forget to enjoy your meal before 17:00): – Chicken curry: One cup. – Chicken stew with pepper: One cup. – Chicken and Vegetable Ham: Like lunch, no more than 150g of meat. – Fried rice with seafood: One cup – Grilled or sautéed fish: 150 grams of fish, served with broccoli and half steamed or boiled sweet potatoes * Note: For fried, stir-fried, salad dishes, you should use olive oil. Snacks If you still have an appetite during the day, you can have one more snack with one of the following dishes: Low-fat / fat-free yogurt / blueberry mix. – 1/3 cup pumpkin seeds (including the skin). – Oranges, tangerines Banana – ¼ cup of cereal. – ½ cup chestnuts (including the shell). – 2 rice cakes. And finally, don’t forget to combine diet and exercise for best results. Wish you all healthy and beautiful!

After making the tofu, you can try the delicious fresh tofu with stir-fried spinach. But first you need to start making tofu. Photo: Cultures for health Ingredients to make tofu (serving for 4 people) include: – 3 cups of soaked soybeans – 3 ml of rice vinegar
– 4 garlic cloves
– 2 teaspoons of roasted peanuts
– 3 tablespoons of rice flour
– 1 teaspoon of salt
– 1 teaspoon virgin olive oil
– 150 g of spinach
– Salt, water Step 1: To prepare this vegan tofu at home, wash and soak the beans in water for about 5-6 hours. Then, peel off, rinse. Use a slow juicer to squeeze the soybeans for water. Step 2: Boil the soybean water over medium heat. During the cooking process, stir your hands well and skim off the foam. After the water is boiling, turn off the heat and add a bowl of rice vinegar mixed with water. The rice vinegar will help to precipitate the soybeans immediately. Step 3: Use a towel and filter the precipitated soy milk. Then use an object to press the precipitate of the soy milk. Leave the tofu pressed for about half an hour and now the homemade tofu is ready. Step 4: Dry the spinach Cut some spinach and wash it off. Dry the vegetables and place them in a bowl. Sprinkle rice flour on top with salt to taste. Place this dish in an oil-free fryer for 2-5 minutes. Step 5: Sauté fresh tofu with dried spinach Finally, place the pan over medium heat and heat the olive oil. When the oil is hot enough, add the finely chopped garlic and fry it. Add some crushed peanuts and homemade tofu with dried spinach. Please use the dish while it is still hot.

Porridge heart Ms. Ba

Characteristics:

• Congee truck existed for more than 50 years, located at the corner of Nguyen Huy Tu – Nguyen Van Giai intersection

• A plump bowl of porridge cooked in a Southern style at a price that is not soft compared to a sidewalk shop

• The dish is stuffed with tenderloin, then steamed, fried in gold, so it has aroma and a strange hunting taste

• The ingredients to serve are thin slices of purple onion and sweet and sour marinated

Address: Nguyen Huy Tu, District 1

Price: 50,000 VND / bowl

Business hours: 14-20h

Photo: 9493.corner, rina_food0925.

Reviews of customers:

Huy Dung: “The porridge here is fine, but the price is quite high compared to the market. The space is tight.”

Nhat Tan Vo: “The porridge shop is delicious and usually out of stock soon. The bowl of porridge is high priced but has a special taste. A slightly lower price will be better”.

Phuong Lien beef dry bread

Characteristics:

• Bread trucks have been sold for 20 years, located behind Da Kao market

• A loaf of bread including black dried beef, sauce, peanuts, laksa leaves

• Dried beef, black sauce with smell of anise, chili sauce is prepared by the shop owner by his own recipe

In addition to bread, the shop also has beef dry salad with shrimp crackers

Address: Nguyen Huy Tu, District 1

Price: VND 15,000-20,000

Business hours: 15h30-22h

Photo: 9493.corner, caibung_doi.

Reviews of customers:

Yin Le: “The price compared to the ground in District 1 is relatively soft. The food is a bit sweet for my taste”.

Cat Bân: “Dried beef is given a lot but is seasoned with a sweet flavor. Chili sauce does not give off a characteristic spicy taste”.

Cake soup 60 minutes

Characteristics:

• This is a familiar address of many generations of customers over the past 30 years

• The shop only sells for 1 hour with banh canh with rolls or banh canh

• Bread soup with broth, soft but still tough

• Crispy sausage, dotted with spicy chili fish sauce

• Diners should go early to line up

Address: Nguyen Phi Khanh, District 1

Business hours: 15-16h

Price: 15,000-50,000 VND / bowl

Photo: Nhu_sala, huyenguyen187.

Reviews of customers:

Loan Pham Pham: “The sweet broth is from the sausage, which is carefully simmered. The soup cake is cooked with the broth so it is bold and supple. The rice is soft and fragrant.”

Catherine Nguyen: “The restaurant is small but crowded, so it will be quite hot to sit and eat. The owner does not sell the type to own broth so if you buy it you have to eat it”.

9 Snail

Characteristics:

• The restaurant is known by many diners for its meat-stuffed snail dish

• The menu of the restaurant includes 9 snail dishes for customers to choose from

• The meat is chewy and delicious, lemongrass flavor, mild spicy taste of ginger, the stick of chili, with perilla and herbs.

• Sour sauce catches the taste with snail dishes

Address: Nguyen Van Giai, District 1

Business hours: 8-21h

Price: 10,000-103,000 VND

Photo: Tonyfoods47.

Reviews of customers:

DDau: “The delicious dish of the restaurant is snail stuffed with meat and ginger fish sauce. The snail is warmly steamed, so when it is brought to customers, it is a bit cold. The meat is chewy and fragrant with lemongrass.”

Thu: “The snail is chewy, fresh and delicious, but it’s a bit small.

Uncle Tam’s ice cream

Characteristics:

• This is a familiar shop of many generations of students in Saigon over the past 30 years

• A glass contains only a small portion, add a few longan and some roasted peanuts

• In addition to longan ice cream, the restaurant serves many other types and some mixed snacks

• The service’s attitude of the restaurant has received mixed opinions

Address: Truong Han Sieu, District 1

Business hours: 11h30-23h30

Price: 17,000 VND / cup

Photo: Daily_wen85, maimai5988.

Reviews of customers:

Phuong Thao: “Free parking at the shop. A menu of different types of ice cream. Signature cream with fragrance”.

Thuy Tran: “Indoor and outdoor space. The shop can ship from 10 glasses or more. The longan ice cream has a few peanut seeds on it. Each ice cream has about 2 longan attached”.

How to calculate the energy density in foods

It is possible to calculate the energy density of a food if you know the portion’s weight (in grams) and how many calories it contains. The energy density of a food is the number of calories divided by weight.

Energy density = calories / food weight (grams)

People divide food by energy density into categories:

Food with a very low energy density = less than 0.6 kcal / g

Food with low energy density = 0.6 to 1.5 kcal / g

Food with an average energy density = 1.5 to 4 kcal / g

Food with a high energy density = more than 4kcal / g

Therefore, it is better to stick to a diet with foods with low or very low energy density, consuming a moderate amount of some medium energy density foods, and consume foods with a higher energy density in small amounts and less often. It is the advice of health professionals so that you can maintain a reasonable weight level while ensuring satisfaction after each meal.

Foods that have the right energy density for people wanting to lose weight

Foods with lots of water: Water does not produce energy but takes up a certain volume and weight in the stomach. To reduce the energy you eat and still feel full, you should drink more water before a meal or eat more soup with the meal, use water-rich foods such as soup, porridge, noodles, pho, …

The “dilution” of the food as above will help increase the volume and volume of food many times without changing energy. Obviously when we eat rice with soup, we get full faster than rice without soup.

Porridge has a much lower energy density than rice. 100 g of porridge contains about 50 kcal while 100 g of rice contains up to 140 kcal.

Foods rich in fiber: Vegetables and fruits are not only rich in fiber but also high in water. The water content of the fruit accounts for 60-95% depending on the type, so the energy provided by vegetables and fruits is generally not high. The same weight is 100 g, but vegetables only contain about 20-30 kcal while protein or sugar powder contains 400 kcal; while oil and fat contain up to 900 kcal, 30 times more than vegetables.

Types of seed, dew sa, latex Trom, seaweed … contain many types of soluble fiber, this type of fiber when absorbing water expands to increase in volume and volume. As a result, they are kept longer in the stomach, creating a feeling of fullness for a long time. In fact, the satiety index for the fruit group averaged 170 while the satiety index for standard foods, white bread, was only 100.

In fact, brown rice makes us full longer than rice cooked with white rice thanks to its indigestible bran ingredients. Soybeans, green beans, and whole grains are also high in fiber. In legumes, in addition to fiber, there are anti-absorption agents like antitryptine that prevent digestion and absorption, making them feel longer.

Fiber does not directly provide energy, so foods high in fiber help us “full” without causing weight gain.

Low-fat, high-protein foods: Of the 3 energy-generating food groups, fat produces the most energy, up to 9 kcal / 1g. Therefore, to have low-energy dishes, you need to limit fats and fats. You should use fats from fish or plants such as sesame, soybeans, and peanuts because they contain more unsaturated fatty acids that are beneficial to the body than animal fats.

You should note that foods rich in nutrients such as fish, beef … have a higher satiety index than foods rich in carbohydrates, even though 1 g of protein or 1 g of carbohydrates provides 4 kcal. . With the same amount of energy you want to include, if you want to stay full for a long time, you should choose foods rich in protein over foods rich in carbohydrates.

Notes on losing weight you need to know

– Between being active and dieting, it is important to pay attention to the role of diet in weight loss is more and more decisive than being physically active. In addition to the above two factors, other means are just supportive measures;

– Do not set a goal to lose weight within 1 month and each weight loss should last at least 3 months, with a goal of losing 500g per week, if you have achieved it successfully;

– Always have something available, to eat when hungry or crave, never fast or don’t let your stomach be so hungry that anything can eat;

– Practice recording what you eat, exercise the amount of calories consumed during the day. Thereby, we will see the dangers of snacking: It is enough necessary energy but lacks the necessary substances for the body and an excess of substances that easily lead to weight gain;

– Beware of food or meals outside the program such as parties, parties or just a few peanuts, a few small cakes;

– Eating a lot of vegetables is very good for dieting but need to pay attention to fruits, especially those with sweet taste, which are not helpful for weight loss. Vegetables are not high in energy, but there are many vitamins in them;

– Absolutely do not use fried, roasted, leather, baked goods, onion fat, scallions, if you can control yourself, only try 1 piece and only 1;

– Be wary of vegetarians, because most of them contain a high amount of fat and carbohydrates.