Carolina Reaper chili This is the hottest chili pepper in the world. This chili was first found in the state of South Carolina so it was named the Carolina Reaper chili. Chili peppers are both spicy and have a unique fruity flavor. Trinidad Moruga scorpion chili This is the second type of hot pepper. The Trinidad Moruga scorpion pepper is a variety of ornamental chili pepper native to the Moruga region of Trinidad and Tobago. Trinidadian chocolate scorpion chili This is another hot pepper in the world. Trinidad chocolate scorpion peppers for sauces and BBQ. Chilli Bhut Jolokia Also known as Holy chili. Bhut Jolokia is elongated, 4-7 cm long and has wrinkled skin. According to the Indian Defense Research Laboratory, the spiciness of the Bhut Jolokia chili is 855,000 SHU. Naga Morich Chilli This chili is native to Bangladesh and wrinkled like the Bhut Jolokia chili. It is smaller in size and has external veins. According to experts, Naga Morich peppers have less earthy flavor than Bhut Jolokia peppers. Red Chili Savina Habanero In the Guinness Book of Records, this chili was the hottest chili pepper in the world from 1994 to 2007. The spiciness of chili peppers ranges from 350,000 to 850,000 SHU. Scotch Bonner chili This is a type of chili that is harvested mainly in the Caribbean islands and in Guyana. This chili is used to flavor many different dishes and is often used as a hot sauce and condiment. Manzano chili Manzano peppers are harvested in Peru and Bolivia. This chili has a distinctive red color and is much more meaty than other chili peppers.

Koreans love to eat kimchi, it can be said that this is almost one of the “national delicacies”, indispensable for Koreans. Now kimchi is not just a side dish, it is also made into an energy drink. Recently, a Korean brand has launched the product “Kimchi Energy Drink” in limited quantities, which is enthusiastically hunted by young people. According to research, kimchi energy drink does not have a strong sour or spicy taste like traditional kimchi. Many people who drink it say that this special energy drink has a sweet and sour taste, greasy but not fatty. When eating rice is fed up with too much fat, taking a sip of kimchi energy drink will make you eliminate the feeling of loss of appetite and eat more deliciously. According to the manufacturer, this is an energy drink extracted from kimchi, a 240ml can is sold for 3000 Won (~ 63,000 VND). On the packaging, there is also a picture of cabbage kimchi that looks very eye-catching. Quite a few people said that before drinking, they were curious to know if the taste was strange and quite cautious, but when they drank it, they felt a little bit of strawberry taste. In addition, kimchi energy drink has a transparent light pink color, very beautiful, so it attracts a lot of young Koreans, especially girls who love new things to order and experience. Many Korean girls buy kimchi energy drink because the packaging and color of this drink is very beautiful. It is known that kimchi energy drink will not only help users reduce boredom and fatigue but also bring a strong source of energy, helping to be more alert. Not only this energy drink is very special, recently, a Korean manufacturer also launched a watermelon-flavored gummy candy, the outside is a green watermelon shape, the inside is red, two The flavor blends together quite nicely. As soon as watermelon gum appeared, immediately attracted many people to leave messages that they wanted to be ordered.

A carbonated beverage and a dish that is both spicy and sour, often served with rice, bacon, instant noodles, but also made by a fermentation method like kimchi, how can it be combined with can each other? But in Korea, yes! Even this kimchi energy drink is very popular and is enthusiastically welcomed by young Koreans. Because when you eat greasy food, carbonated drinks will make you feel less bored, combined with the taste of kimchi will be more delicious. Kimchi-flavored soft drinks are being enthusiastically welcomed by young Koreans The water can is designed in white with a very eye-catching cabbage kimchi pattern, feeling both cool and sweet. When not trying it, many young people think this is a strawberry-flavored carbonated water because it has a beautiful peach-like color. When enjoying, it does have a strawberry taste, the gas concentration is not too strong, but later on, the taste of kimchi can be felt, but not very strong, just spreading in the mouth and then melting. The content of kimchi accounts for 0.001%, only creating a feeling for the drinker. Kimchi-flavored soft drinks are also energy drinks, helping users feel more alert and energetic. A 240ml can of water is sold for 3000 won (VND 63,000) in Korea.

Pho Hoa Born in the 60-70s of the last century, Pho Hoa is a frequented address of many gourmets. Here, the broth is simmered from the bone along with the thin, chewy noodle soup to make the right bowl of pho. Compared to other restaurants, Pho Hoa has a taste closer to the taste of Saigon people. In addition to beef, the shop has many different types of pho for diners to choose from such as chicken, beef balls, pork rolls… Address: Pasteur, District 3 Opening hours: 5-23:30 Price: 85,000-95,000 VND Photo: Agirlaboutchicago Thanh Xuan noodle soup Located in a small alley in District 1, the noodle shop for more than half a century is always crowded with diners. The shop scored with dried crab noodles served with sauce and crispy pate chaud. Here, the taste of noodles is made according to the traditional recipe, so it is different from other places. My Tho noodles are boiled to keep the clarity and toughness. The bowl is full of shrimp meat, crab claws, topped with a sauce that will surely warm your stomach in the morning. Address: Ton That Thiep, District 1 Opening hours: 6:30 a.m. to 2 p.m Price: 30,000-70,000 VND Photo: Mysteriousaigon, rio.thefoodlist_ Hoa Ma Pan Bread One of the oldest “names” in Ho Chi Minh City, Hoa Ma pan bread has been around since the 60s of the last century. Here, a full mixed pan includes 2 omelets, spring rolls, fish cakes, cinnamon rolls, bacon, sausages, onions… All are heated before serving diners. . To combat boredom, the shop has an extra plate of pickles for you to eat. However, the price for each piece of bread here is relatively high. Many diners commented that because there is no dipping sauce, if you are not used to it, you will feel the dish is a bit dry. Address: Cao Thang, District 3 Opening hours: 7-10h Price: 50,000-60,000 VND Photo: Eatwithcheesie Porridge for Miss Ut Located on Co Giang Street, the shop is more than 80 years old and is a familiar stop for many diners. The bowl of porridge here is considered full. Porridge seeds are roasted before cooking to expand but not be crushed, delicious to eat. Porridge is cooked in the old Saigon style with fresh blood added directly to the pot, so eating is different from other places. In addition to porridge, liver, blood, young intestines, sausages, stomach… are handled well, so when eating, there is no smell. If you are afraid to eat some ingredients, you can tell the owner when ordering. Address: Co Giang, District 1 Opening hours: 6-14h Price: 40,000-70,000 VND Photo: Tebefood, lanwiththi Thieu Ky noodle family Starting from a simple noodle burden in the 1930s, Thieu Ky became the oldest and most famous restaurant in Ho Chi Minh City. The bowl of noodles here is appreciated for its authentic Chinese taste. The broth has a sweet, fatty taste of stewed bones, delicious hand-made noodles served with signature shrimp cakes and spicy satay. The restaurant serves char siu noodles, heirloom oyster sauce noodles, and dumplings filled with fresh shrimp. Recently, the restaurant has received many comments about the uneven quality of the food. Small space, seats and quite limited parking are the minus points of the restaurant. Address: Le Dai Hanh, District 11 Opening hours: 6:30 to 22:30 Price: 40,000-60,000 VND Photo: Ansapsaigon, im.lucass.

Sweet squid combined with spicy chili sauce creates an attractive dish. Materials to prepare: – 1 squid about 369g – carrot – onion – zucchini – Scallion – 1 tablespoon vegetable oil – 1 teaspoon sesame oil Sauce Ingredients: – 2 tablespoons Korean chili sauce – 1 teaspoon chili powder – 1.5 tablespoons soy sauce xì – 1 teaspoon sugar – tablespoon corn syrup or 1 teaspoon sugar – 1 teaspoon minced garlic – 1 teaspoon minced ginger – 1 teaspoon sesame seeds – pinch of black pepper Doing: – Put all the ingredients for the sauce in a small bowl and mix well. – Clean ink. One hand grabs the body and head of the squid. Pull outward with a light twisting motion. The ink tip and internal parts will slide out easily. You can also use a fork or spoon to loosen the insides of the ink. Remove ink skin. Cut squid into rings about 1.9cm (or slit the body and cut into bite-sized pieces of squid 1.9cm wide, 5cm long). Do not cut the squid too small because when cooking the squid will shrink. Cut the tentacles into equal lengths. – Mix squid with spice mixture and marinate while preparing vegetables. – Finely chop the onion. Slice the zucchini and carrots into thin slices 5cm long. Slice the scallions to 5cm long. – Put the pan on the stove. Pour oil into the pan. Let the fire be high. Place the carrots, onions, zucchini, peppers, and green onions in the pan. Quickly sauté the vegetables until they begin to wilt, about 2 minutes. – Push the vegetables to the sides of the pan. Place the marinated squid and remaining sauce in the center of the pan. Stir-fry until the squid rolls and turns milky (about 2 minutes). – Stir well for vegetables and squid to infuse for 1 minute. Drizzle sesame oil on top. (Do not cook too long or the squid will be tough). – Pour spicy fried squid on a plate. – Eat spicy fried squid with rice.

High-end restaurants often limit serving food delivered at home because the shipping process more or less affects the quality and appearance of the dish. However, the Covid-19 epidemic has changed the situation. Luxury restaurants also have to change their home delivery business to meet the needs of diners during the epidemic season. If you want to have a hearty meal at home as good as a restaurant, you can refer to the quality food delivery addresses below. If you are on the eat clean diet, you can choose this address to order nutritious food. Green Garden’s healthy menu is quite diverse, suitable for lunches of office workers working from home. I used to order lunch at this restaurant which consisted of pan-seared salmon with lemon butter sauce, chia seeds cooked with milk and fresh fruit. 2 servings meet my criteria of being quick and nutritious for lunch. The main dish has a sweet salmon part, mixed with a rich, aromatic lemon butter sauce that drowns out the fishy taste of the fish. The meal is neatly arranged in a paper box, the sauce is also kept separately, the green vegetables including cauliflower, collard greens, lettuce, cowpea are neatly trimmed, not crushed. The hot portion causes the container to collect moisture during transportation, but does not affect the taste of the dish. After finishing the main course, I enjoyed a dessert with chia seeds cooked with milk and fresh fruit. Before delivering the food, the restaurant told me to put the chia seeds cooked with milk in the refrigerator before enjoying. The fragrant milk is balanced by the refreshing fruit taste. The pieces of fruit are carefully cut into circles, just eaten. This is my favorite part about this dish because many places often cut the fruit into squares that are quite difficult to eat. This dessert is also placed in a paper box with a silicone lid carefully, to avoid spillage during transportation. Before the epidemic broke out again, I had the opportunity to go to this restaurant and enjoy Vietnamese dishes with strange variations. Anan Saigon is the right address for those who are looking for new flavors through familiar dishes. The menu here includes dishes that sound both strange and familiar such as wagyu beef fried rice, snail pizza, tuna tacos, one-shot vermicelli, vegetarian spring rolls… The restaurant’s dishes are carefully prepared from the start to decorate before serving diners. Therefore, when switching to delivery, restaurant owners are also concerned when the packaging and transportation process can affect the beautiful dishes. This restaurant in the top of Asia’s best still serves home delivery to adapt to the pandemic situation. The meals are neatly arranged in styrofoam boxes, the lid of the box is often marked with good wishes sent to diners. Most of the items on the menu have delivery and apply many promotions to attract diners. From May 28, Quince restaurant also announced that it will stop accepting customers to dine in, only selling takeout or online orders. This restaurant is an ideal place for diners who love European food. The typical culinary style here is that the dishes are grilled on a wood stove. The last time I went to Quince, I enjoyed the tuna foie gras. The dish has a rather strange taste, is a contrasting combination of grilled fatty foie gras, mixed with the smell of smoke from firewood and a piece of fresh tuna that is toasted through the surface. The menu here is diverse, home delivery dishes are included in the restaurant’s monthly fixed menu, ranging from 200,000 VND to more than 1 million VND. The food here is suitable for a hearty party held at home. You can order BBQ lobster, avocado salad, BBQ cauliflower, lamb tenderloin with spicy muhammara sauce… to enjoy with your loved ones. If you love the taste of Mediterranean dishes, you can order food at Amun with dishes made from sheep or beef. In addition to Mediterranean-style dishes, this restaurant also has typical Moroccan lamb stew worth trying. The dishes at Amun are also suitable for a luxurious dinner with the family. You can order Amun beef short rib (beef ribs stewed in wine with mashed potatoes), Mediterranean charcoal grilled lamb skewers or charcoal grilled composite skewers. The restaurant only accepts shipping orders at the latest until 22:30 on weekdays. This restaurant specializes in hand-crafted dishes with fresh ingredients, preserving the flavors of traditional Italy. Pasta Fresca’s signature dish is the noodles. Diners can enjoy traditional Tuscan maremmani pici, black linguine, and cappelletti pasta. The dishes here are all meticulously prepared by Italian chefs. Last house dinner, I ordered smoke salmon salad (smoked tuna salad), fries topped with rosemary Parmigiano cheese, Australian steak BBQ with pita bread for 3 people. Because the transportation from Thao Dien to my house is about 7 km, the distance is quite long, so the potato part is a bit soft, but the taste is still guaranteed. The meal I ordered is subject to the promotion of free pizza margherita.

Hot pot is always a delicious dish that attracts foodies, especially on a rainy day. When restaurants and eateries in Ho Chi Minh City closed for epidemic prevention, diners began to seek home delivery service. Food quality, discount program, free shipping or fast delivery time are factors that diners care about when ordering hot pot online. With a variety of dips, carefully packed in trays and boxes, and highly appreciated flavors, the following 5 quality hot pot restaurants are the addresses you can refer to. After a few days of limiting going out, practicing cooking habits, I craved the feeling of slurping hot hot pot with friends. I decided to order at Haidilao right away because I have been to this restaurant a few times and was impressed with the professional attitude of the staff. If eating for one person, the Hong Kong-style hot pot (China) to take home is quite expensive and the dishes are not diverse, I invite my housemates to order together. Since it was my first time buying online here, I was a bit confused in the search process. Typing the name of the restaurant, I couldn’t find the official website, so I had to go to the social networking site. Here, I was guided in detail about ordering via text message, the consultants were quite enthusiastic. Even though I had to self-serve and didn’t get to watch the unique noodle dance, I still appreciated the restaurant service, the takeaway meal included fruit, dessert jelly, sunflower seeds, candy, and hair bands. separate bag. Because there is no dedicated pot at home, I deposit 500,000 VND and borrow a 2-compartment pot from the restaurant, generally quite convenient and fast. The meal is placed in a clean, clean plastic box. The hot pot is in concentrated form, with a table of instructions on the ratio of preparation, so it is not too difficult to prepare, even for clumsy guests in the kitchen. We chose spicy tomato and Sichuan hotpot, served with tender beef, corn, fish stomach, ky tofu, bacon… At the same buffet price at the restaurant, the downside of the takeaway hotpot is that diners can’t order more side dishes if they want. However, you do not need to worry too much about it, Rakuen Hotpot prepares just enough servings for each person. Guests can book directly via text message, phone or through an intermediary app without having to leave the house. Combo 2 people from 199,000 to 325,000 VND including 5 kinds of spicy Thai hot pot, mushrooms, spicy kimchi noodles, sour bamboo shoots, Sichuan. In my first experience, I tried to order mushroom hot pot of 199,000 VND for 2 people, with vegetables, mushrooms, vegetable noodles (or instant noodles), young tofu, lean pork shoulder, clams, baby octopus, beef. The address is 5.3 km from home, shipping fee is 30,000 VND, apply a discount code, the total amount I have to pay is 203,000 VND. When I receive the order and enjoy, I rate 7/10 because the hotpot is rich, the ingredients come with a lot, it’s cheap but it’s full. At the time of the outbreak, Manwah was a brand preferred by many young people. The menu here is diverse with beef, pork, shrimp, squid, fish… fresh and delicious. The giant “meat mountain” is one of the impressive dips, which is also a feature of the Taiwanese hot pot table (China). Taiwanese people are meticulous in the presentation of food because they are strongly influenced by Japanese culture. The meat is meticulously arranged in layers on the cold stone surface to ensure freshness and aesthetics. From May 28, implementing a new directive, the restaurant only serves door-to-door delivery. In my opinion, this restaurant’s ordering website interface is quite friendly. Groups of vegetables, seafood, mushrooms, peas, pork, sauces… are clearly displayed with prices. Customers can choose and self-regulate the appropriate amount of food. After all operations, you enter your phone number and complete the order quickly. Along with many restaurants in Ho Chi Minh City to join hands to fight the epidemic, Kichi-Kichi closed stores and only served online for diners. A Japanese-style culinary address with nearly 100 dishes such as American beef, salmon, eggs, vegetables, mushrooms… is a suggestion you can refer to. Unlike buffet style when eating directly at the restaurant, diners choose to pay as much as they want for home delivery. Pork, beef, seafood split, price about 9,000-16,000 VND/piece. Corn, sprouts, mustard greens, dan wu… at 5,000-7,000 VND and dipping sauce at 15,000 VND. The servings are quite small, like on a conveyor belt, you should estimate the portion so that you don’t miss it. While Sichuan hotpot is spicy and a bit bland, crab hotpot is picky, Thai hotpot balances sour, spicy, fatty and salty the most. So, I only ordered a portion of broth (priced at 39,000 VND) just enough for 2 people to eat. Compared to the buffet package priced from 200,000 VND, buying home seems to be a more economical solution. However, the minus point is that cleaning up after a home party is quite difficult. If you are looking for a place to enjoy delicious Vietnamese beef hot pot, Ti Chuot is a reasonable suggestion for you. The broth here is rated as sweet, with rich side dishes. Sausage hotpot is a dish that impresses me. In addition to the use of sweetening water, the sausage also brings a sense of joy, sometimes biting the thin layer of meat, the fat layer or sucking the marrow in the bone. The shop serves with egg noodles, instant noodles, cabbage, spinach, chicken thighs … sauce with vinegar and a little spicy spicy satay. The price of hot pot here ranges from 215,000-265,000 VND/pot for 2-3 people to eat. During the epidemic season, the restaurant applies a 10% discount program, free shipping to encourage customers to buy home. Not only serving beef hotpot and sausage, you can order many other dishes such as grilled beef with cheese, beef salad, grilled hamster…

Waterpipe tobacco is dried full of sugar in Vinh Bao The season of “harvesting” waterpipe tobacco starts from the end of May and lasts until the end of June. It is no longer as bustling as it used to be, but these days, stepping into the barn of “mutual love” in Tien Lang (Hai Phong), Everywhere is filled with the pungent smell of pipe tobacco. Many households give up planting because they work too hard In the middle of the hot summer afternoon of June, Mr. Nguyen Tien Su, in Ly Hoc commune, Vinh Bao district, Hai Phong city is still working hard with his wife and children while trying to make new Thai medicines – morning exposure. The rectangular screens have an area of ​​​​about 2m2, filled with waterpipe tobacco. The pungent smell of pipe tobacco rose in every corner. Pointing to dozens of rolls of waterpipe tobacco lying inside the house, Mr. Su said that after days of planting and caring, it was time to break the medicine and cut it. If there are drugs, they must be incubated and stored carefully in the house. In those days, people had to go out in the yard, in the summer to sleep, to make room to brew pipe tobacco. Each batch of pipe tobacco will be incubated for about 4-6 days. “Waterpipe tobacco can’t be soaked in rain, drying with dew only has time and stages, so when brewing, you have to spend an area in the house for the medicine, people can sleep outside,” said Mr. Su. According to Mr. Su, pipe tobacco is a “specialty” that is grown in many places, but the most delicious is the water pipe grown in Tien Lang, Vinh Bao. This is considered to be the land that produces tobacco to advance to the king. “The land here does not grow rice, but grows waterpipe tobacco. There are many houses growing 1-2 samples of waterpipe tobacco. If cared for well, each pipe tobacco tree also gives 50-70kg, selling at current market prices from 100-200 thousand VND/kg, special types up to 700-800 thousand VND/kg, some types up to both million VND/kg. With a value many times higher than that of growing rice, many households have given up growing waterpipe tobacco because it is too hard, “said Mr. Su. Keeping the “fire” of the profession Ms. Vinh, from the same commune of Ly Hoc, said that compared to the old days, the production of waterpipe tobacco is easier now, thanks to the machine, there is no need to cut by hand. But the stages of pressing the tops, breaking buds, watering, picking leaves, drying dew, drying in the sun, incubating … still have to be as complete and thorough as before. “Growing waterpipe tobacco is 3-4 times more economical than growing rice, one tree of medicine can give 10 million dong. But every day I have to go to the field to press the tops, break the buds, water, pick the leaves, and then spend the whole house on the potion, I go out to the yard to sleep… It’s so hard, so many people quit their jobs,” said Vinh . Mr. Su added, after hard care for about 4-5 months, it is time to harvest waterpipe tobacco. Waterpipe tobacco, after being broken, will be pulled out and rolled up. The healthy leaves are used to make clothes, and the torn leaves are used to make intestines. The roll of pipe tobacco is 2-2.5m long, about 20cm in diameter. After rolling up, is to arrange the waterpipe tobacco close to each other and keep it indoors or on a cool shelf to incubate for 4-6 days, until the tobacco leaves from the inside to the outside are golden, then proceed to cut the medicine. “Each roll of medicine must be the same length and size before it can be put on the slicer. That’s why people who make waterpipe tobacco must be very careful in rolling up the tobacco, arranging the leaves so that they do not break. It takes 45-60 minutes for each roll to manually cut medicine, now it takes only 5-10 minutes to finish one roll,” said Mr. Su. After cutting, the pipe tobacco will be shaken evenly, then dried. Waterpipe tobacco is dried on the screen, on the floor must be evenly hand, to avoid lumps, it will not dry evenly, leading to bad smell or damage. If it rains, it is not possible to dry the medicine, it must be dried, using dry straw to smoke at the bottom until the fiber dries. When the batches of waterpipe tobacco are completed, cover with blankets and nylon to keep the heat for the tobacco to dry evenly and the next day in the sun, continue to dry until it is dry and golden. “The burning will make the color of the pipe tobacco not as yellow as the sun, but it will increase the smell of smoke, making the pipe tobacco more delicious, richer and more sought after by buyers,” said Mr. Su. Ms. Vinh still remembers, more than a decade ago, every time during the tobacco season, the families exchanged labors to harvest the medicine. At the end of a working day, families will gather to have dinner with a “fun like a festival” atmosphere. Waterpipe smoke will spread in the afternoon that evening, men and even women can smoke, older women will pick up pipe tobacco, place it in betel leaves, and eat areca pieces to make them more spicy and warm. hot. “Today, wage jobs are paid, the exchange of jobs and shared meals are no longer available, so the scene of men sitting and smoking by the cup of tea at the end of the day, and women eating betel leaves and adding medicinal fibers. But every season when the water pipe comes back, I still feel happy because the cultivation of waterpipe tobacco in recent years has been stable, the medicine has a good price, and people’s lives are getting better and better,” said Mr. Su. The “capital” of medicinal plants in both area and quality belongs to Kien Thiet commune (Tien Lang district) and Ly Hoc commune (Vinh Bao district). These two communes are adjacent to each other, separated by the Han River. According to data from Hai Phong Department of Agriculture and Rural Development, the two districts have nearly 2,500 hectares of waterpipe tobacco, with a total output of 3,264.6 tons in 2020. The productivity of waterpipe tobacco reaches 1.6 tons/ha, many households earn 500-600 million VND/year from waterpipe tobacco.

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

Ordering food through apps for delivery is the first choice of foodies during the epidemic season. Kimbap, spicy rice cakes, chicken balls, mixed rice… at the restaurants below promise to satisfy your passion for enjoying Korean food. Theb6.saigon For those who love kimbap, you can choose the traditional or fried rice box with basic flavors such as yellow mustard tuna, char siu, spicy crispy chicken, spicy Korean fish cake, bulgogi beef. In addition, some food sets with a combination of Korean mixed vermicelli, spicy chicken balls, tuna salad, kimbap… are suggestions not to be missed. Diners commented: Phuongthao Mai: “Enthusiastic staff, beautifully decorated food. The quality of the food is guaranteed. Even though I bought it home about 2 hours later, I still felt delicious.” NNguyen: “The presentation of the dish is eye-catching, but most of the taste is quite bland”. Mai Thanh Tung: “I ordered a set of 10 dishes with the price of 300,000 VND for a group of 3-4 people to eat. Kimbap is firm, sticky rice seeds and quite a lot of filling. Chicken is made with 3 kinds of sauce, I like it the most. It’s spicy chicken with cheese potatoes. The staff is friendly.” Korea House – Delivery Korea Food The menu is diverse, customers have many choices from odd dishes to combos for large groups. Some food sets are suitable for 1 person to eat: – Kimchi fried rice, spicy chicken balls, fried mandu – Sausage kimbap, mixed vermicelli, cheese shake chicken, french fries – Traditional kimbap, cheese kimbap, cheese shake chicken, fried mandu Some food sets are suitable for large groups: – Kimbap, chicken balls, mixed vermicelli, vermicelli rolls, french fries – Kimbap, chicken balls with cheese sauce, chicken wings, mixed vermicelli, cheese shake tokbokki, salad – Kimbap, chicken balls with honey sauce, chicken wings with spicy sauce, mixed noodles, salad, tokbokki with garlic sauce, fried sausages, drinks Diners commented: Citastyfood: “Tokbokki or fried noodles with octopus is quite spicy. Fresh octopus, crispy meat. Tokbokki is cut into fancy large pieces. The food box is priced at 329,000 VND quite a lot, well seasoned, beautifully presented, appropriate. for 3-4 people to enjoy”. Foodee_bzd6i1il: “I ordered crispy chicken kimbap but the shop delivered deep-fried kimbap. The dish was quite oily”. Thuy Duong: “The food is not so excellent. Shipper complained that the restaurant made the dishes out of order, had to wait for an hour”. Food No need to spend time preparing, you can still enjoy a hearty meal when ordering at this online restaurant. The menu is diverse with Vietnamese flavors mixed with Korean dishes. The meals are presented in eye-catching sets, helping to stimulate the taste buds of diners. A series of delicious dishes worth trying include mixed rice, chicken tokbokki with honey sauce, spicy noodles, egg rolls, salad… Diners commented: Llickthespoon: “Spicy chicken with rice cakes is delicious, spicy chicken is sweet and sweet to the mouth and not dry. Egg rolls are full of crab sticks, sausages, beef kimbap are marinated in a rich sauce and dipped in soy sauce when eaten. Spicy octopus noodles. There are chewy noodles soaked in a spicy sauce, fresh and crispy octopus. Flexible rice cakes, fish cakes, crab sticks and cheese, spicy and salty sauce. Stir-fried vermicelli is combined with shrimp, squid, octopus, vegetables and fruits. yarn eggs”. U-Milktea Besides the familiar single Korean dishes, you have the opportunity to enjoy many different flavors in each of the restaurant’s culinary combos. Preparation time ranges from 15-20 minutes. Combo for 1 person including traditional kimbap, spicy chicken balls, french fries. Combo for 2 includes traditional kimbap and tokbokki, crab stick cheese salad, french fries. Combos for cheese lovers include cheese kimbap, cheese tokbokki, octopus noodles, spicy chicken and mandu or fries. Fried food combo includes mandu, spicy sausage, cheese shake chicken and cheese fries. Diners commented: Thanh Truc: “The buffet set for 189,000 VND includes traditional kimbap, egg roll with crab stick, chicken balls with cheese sauce, cheese salad and beef kimchi rice. Black soy sauce noodles with not much sauce but tasty, delicious food. with a variety of dishes such as meat, crab sticks, sausages, vegetables. The restaurant does not make dishes quickly but makes up for quality food.” Daisy Truong: “In general, the dishes are delicious, not too spicy. The food is hot, with mixed salads to help you get bored. You can order more fruit tea to quench your thirst. Natural peach tea, slightly sweet grape tea. The price is suitable for the quality of the dish”. The attractive cold rice cake of Koreans Sticky rice cake is a familiar dish, appearing a lot during holidays in Korea. You can follow the following recipe to have this cool cake.

Summer has come, many people aspire to lose weight, regain a slim figure so that they can wear tight dresses, crop-tops showing off their small waists and long legs. In addition to exercise, it is also necessary to change the diet, how to choose foods that will help accelerate the weight loss process. Today, I introduce to everyone a stir-fried chicken breast with green chili, both delicious and weight loss. Green peppers are less spicy, mildly sweet, rich in vitamins, especially vitamin C is higher than tomatoes and strawberries. Chicken breast is soft, delicious and nutritious, but the fat is equivalent to crab and shrimp, which is also very easily absorbed by the human body. Ingredients needed: 2 green peppers, 1 chicken breast, 2 spicy millet seeds, 3 garlic cloves, half a green onion. Condiments needed: 1 spoon of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of starch, 15 ml of peanut oil. First, use ginger to remove the fishy and fresh taste of the chicken breast, then use a knife to cut the chicken breast into thin strips and put it in a clean bowl. Add 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce, 2 grams of salt and 1 teaspoon of starch, stir well with chopsticks and marinate for more than 10 minutes. While the chicken is marinating, prepare side dishes. Wash the green peppers and remove the seeds, thinly sliced ​​green peppers, peeled garlic and cut into thin slices, sliced ​​green onions. Heat the pan, pour about 15ml of oil, add the marinated shredded chicken and stir-fry continuously until the surface is golden brown, then add the green onions, garlic and chili to make the dish fragrant. When almost cooked, add 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce and half a teaspoon of dark soy sauce and stir-fry until just cooked and then pour into a plate. Complete the chicken breast stir-fried with green chili, eating right after stir-frying will be more delicious. Nutrients in green peppers not only promote digestion but also help burn fat. It is a perfect match with chicken breast. Chicken breast is inherently the main ingredient in various slimming meals, the protein contained in chicken breast is one of the important sources in the structure of human diet. Invite readers to watch the video: 4 homemade snacks from sweet potatoes

Full, delicious fish vermicelli tray 1. Fried fish portion Ingredients: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate / monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, ​​then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in the pot, put the lemon and salt in it and then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it’s almost ready to eat. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lemon juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Resources – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Ingredients: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.

Ms. Nguyen Thi Su – a household that grows regimental chili in Kan Ho commune (Muong Te) – said that her family grows 3 sao of regimental chili. This year, the weather was not favorable, so the peppers lost the crop, the output decreased, so at the beginning of the season, the retail price of chili was very high, up to 270,000 VND/kg. She shared, from an early age, this chili has appeared in her family’s meals. Previously, her family only planted a few trees to eat or give to relatives and friends, but did not trade anything. However, in the past few years, many people from other regions have asked to buy and see the price, since then, her family has expanded the area to grow this specialty chili variety. Regiment chili is having a towering price, everyone is competing to order it This is just the beginning of the crop, so she can only harvest about 3 kg/day. In order to have the quantity to be delivered to the wholesalers, she had to collect more chili from the villagers. Calculating, every day, her family also collects about 15kg of chili, but there are customers who order first, it takes 3-4 more days for her to collect again. “Last year, the price of chili fluctuated from 150,000 to 220,000 VND/kg depending on the quantity and time, but this year the chili crop failed so the price is higher. I buy wholesale from 5kg for 220,000 VND / kg, sometimes the retail price of fresh chili is up to 280,000-300,000 VND / kg, customers still compete to buy, “said Ms. Su. In addition to selling fresh chili, she also sells salted chili peppers for 100,000 VND/box (3-4 ounces). Calculating, in a good year, her family earns about 50-60 kg of chili/sticks/year, estimated to earn a few tens of millions of dollars per year. Ms. Hoa, a long-time regiment chili grower in Ka Lang (Muong Te), also said that growing this chili is like a seasonal job, adding a little more field to the field because the season only lasts about 5 months, from May to October, in which the most ripe time is around June to August. This is a specialty chili of Muong Te According to her, the reason for the regimental chili’s name is to refer to their spiciness, which means that the whole regiment only ate one of these chili peppers because it was too spicy. In addition, this type of chili also has a characteristic aroma that makes anyone who eats it remember forever. Therefore, not only selling to neighboring provinces, she also moved to Hanoi and Ho Chi Minh City. Currently, every day she collects about 10kg of fresh chili, customers who want to buy a lot must order in advance monthly. Also because of the spicy, delicious taste, and the quantity is not much, the retail price of chili peppers in recent years has remained at 200,000 VND/kg or more, Ms. Hoa said. Similarly, Ms. Chu Thi Nhung – a regiment chili grower in Thu Lum (Muong Te) – also admitted that, at the beginning of the crop, many customers down the river had ordered regiment chili to give as gifts or buy food to hoard food. gradually. Compared with many other chili varieties, the regimental chili has a larger fruit and is much more spicy. During the hot chili season, she collects about 10kg per day with prices ranging from 170,000 to 180,000 VND/kg. But many people still go to the place to buy it, Nhung shared. Talk to PV. VietNamNet, Chairman of Thu Lum Phung Long Ka Commune, said that Thu Lum is one of the communes with the largest area of ​​regimental chili growing in Muong Te district, with a total area of ​​about 4-5ha. Despite bringing high economic value, the regiment’s chili output is still quite modest According to him, regimental chili has been grown here for a long time. In the past, each household only planted a few plants as spices to eat in the family. But about 5 years ago, people just started selling everywhere. Seeing the price, they continued to expand the chili growing area. Households that grow a lot are about 2-3 sao, households that grow less are less than 1 sao. However, this chili variety is quite fastidious, requiring strict growing conditions. The tree only produces spicy, delicious fruit when grown on rocky soil, cool climate. If the weather is too sunny, rainy or cold, the tree will easily die. Moreover, the irrigation also requires experienced growers, new plants to grow. Therefore, this chili variety is increasingly rare and expensive. “On average, each year, the regiment’s chili production of the whole commune is about 4-5 tons/crop. With an average selling price of 150,000 VND/kg, the commune’s estimated revenue from this chili plant is about 600-700 million VND/year,” he said. Chili plants have contributed to increase income for people in the commune. However, the specialty chili regiment provides to serve the needs of consumers in the whole province and neighboring provinces mainly, the consumption is still small and fragmented. Therefore, the commune authorities and people are very eager to support and associate with businesses to consume products, from which people can rest assured to develop and invest in expanding area and output, Mr. Ka said.

Full, delicious fish vermicelli tray 1. Fried fish portion Resources: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate/monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, ​​then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in a pot, put lemon and salt in it, then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it is almost ready to eat, it will be given. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lime juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Making mixed vermicelli – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Resources: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.

You can add this nutrient-rich food to your daily meal with spicy fried calamari. In addition to eating with rice, this is also an extremely mouth-watering snack, a “drinking bait” that cannot be better for husbands. How to make spicy fried calamari is not difficult. Resources: – 500 gr of ready-made scad fish thác – Green onions, purple onions – Horny chili, hot chili -Condiments: Sugar, pepper, seasoning Processing: – Onions washed and cut into small pieces. – Red onion peeled, smashed, minced. – Put the fish meat in a bowl with 1 tablespoon seasoning, 1 teaspoon pepper, 1/2 teaspoon sugar, 1 tablespoon red onion, 1 tablespoon green onion, minced garlic, 1/2 teaspoon minced chili and then use a spoon several times for the fish cake to absorb the seasoning, chewier and more delicious. -After the fish is finely fried, roll the ball and then flatten it, put it on a plate to prepare for frying. Note that you should apply a thin layer of oil on your palm so that when you roll the fish ball, it will not stick to your hand. – Heat oil on medium heat. When the oil is hot, put the fish cakes in and fry them until golden on both sides. When frying, it should be turned over often to cook the fish evenly and not burn. When cooked, remove to a plate lined with paper towels to absorb oil. Fried calamari, hot and spicy, with a characteristic aroma, served with chili sauce, you just want to eat it non-stop. Minh Hoa (th)

Push-ups are a way to help you accelerate weight loss. Photo source: Internet This is a very good exercise for the body in the morning, when the stomach has not eaten anything, the practice of push-ups or plank will help burn belly fat effectively. Combining a healthy diet and maintaining a workout routine is the shortest path to successful weight loss. Eat some spicy food Adding a little spice to your food will not only help you eat better, but most of all, it will make you eat slower and less. Moreover, moderately spicy foods are suitable for healthy diets to lose weight and reduce excess fat effectively. Foods that accelerate weight loss Asparagus Asparagus is known as the “king” of vegetables because it is rich in nutrients that are good for the body, including vitamin A, vitamin B, vitamin C and essential minerals such as potassium, phosphorus, and zinc. In addition, asparagus is also very good for weight loss because of its high fiber content and low calories. According to Eatthis, asparagus is also considered a natural diuretic, so it can help reduce feelings of bloating and hangover symptoms. Kiwi As one of the few foods with a harmonious combination of fiber and omega-3 fatty acids, kiwi works to support the digestive system and promote weight loss. Not only that, but this fruit also offers many health benefits, including reducing inflammatory symptoms and improving heart health. Grapefruit Not only does it contain high levels of healthy vitamin C, but grapefruit is also rich in phytochemicals – a biologically active compound that breaks down fat, stimulates brown fat cells to burn calories, and reduces cravings. In particular, adding grapefruit to the diet is not only highly effective but also quite safe and easy because grapefruit has a delicious taste that is easy to eat.

Illustration. Image source: Internet Resources: Sausage 500g Cheese slices 3 slices Cheese yarn 200 gr Cabbage 150 gr Baro onion 20 gr Chilli powder 1 tbsp Soy sauce 2 tablespoons Chili sauce 1 tbsp Ketchup 1 tbsp Green onion 1 branch Cooking oil 2 tablespoons Sugar 1 tbsp Cabbage, baro onion, scallions washed and drained. Then cut the cabbage into bite-sized pieces, the baro onion is sliced, and the green onion is finely chopped. Cut the sausage in half and then cut parallel lines on the face. Put in a bowl 1 tablespoon sugar, 1 tablespoon chili powder, 2 tablespoons soy sauce, 1 tablespoon chili sauce, 1 tablespoon ketchup and 100ml water, stir well to dissolve the mixture. Heat a pan on the stove with 2 tablespoons of cooking oil over medium heat. Heat oil for 500g sausage and fry until golden brown on both sides. Then continue to add the prepared sauce, 150g of cabbage, 3 slices of cheese and 20g of baro onions and stir well. All the ingredients have been soaked in seasoning, then evenly cover 200g of shredded cheese on the surface of the sausage on medium heat. Then close the lid for 5-7 minutes until the cheese melts, then taste the seasoning and turn off the heat. Sausage salad Illustration. Image source: Internet Resources 2 cups sausage 1/2 cup sliced ​​tomatoes 1/2 cup diced onion 1 teaspoon green onion 2 tablespoons finely chopped chili 1 tablespoon delicious fish sauce 1.5 teaspoons of sugar Juice of 1 lemon, 1 teaspoon finely chopped coriander Making: Sausage in a pot of boiling water boiled for a few minutes, cut the sausage diagonally into thick pieces. Put sausage, onion, green onion, chili, tomato in a bowl Mix sugar, fish sauce and lemon juice in another bowl, stir until dissolved. Pour water and mix well on the bowl of sausage, mix gently, scoop out onto a plate, sprinkle coriander on top and enjoy. Spaghetti with tomato sauce Illustration. Image source: Internet Resources: 1 pack of noodles 1 box of ketchup Sausage 1 onion, minced garlic Spices, seasoning, pepper Making: Make small slits at one end of the sausage, so that the new sauce is delicious and the spices are absorbed. Bring the water to a boil and drop the noodles on the ceiling Add oil and saute garlic until fragrant. Then add the minced onion to the island, add a little seasoning. Next, add the sausages to the island, then pour the ketchup over. Then immediately add noodles, stir, add seasoning just enough, about 5-10 minutes is okay. Remember to sprinkle pepper when you take it out. If you like the greasy taste, before you add the noodles to the sauce, you can add some fresh cream. And to be more Italian, I can also buy some special seasoning for making pasta.

Mr. Kiss This is the favorite Korean food standard in District 7. The chicken menu is varied, processed into many styles such as cheese sauce, fried, spicy … Beside the chicken, you can order home. many other dishes such as stir-fried octopus with spicy noodles, BBQ pork ribs, spicy fried rice cakes, mixed snails … The cheese dishes are appreciated for their viscosity and taste of salty, moderate sweetness, and not greasy. Address: Cao Trieu Phat, District 7 Point: 8/10 Price: 150,000-500,000 VND Photo: Pe0z. Evaluate: Khanh Linh: “We order cheese chicken. Grilled chicken is soft, with a sauce to taste, a lot of cheese, eat fatty, salty salty, not bored”. Hai Linh Nguyen Vu: “The menu is few dishes, the price is relatively high. The chicken at the restaurant is quite soft, fresh, the sauce is the same dish. The fried dough chips are delicious. The tokbokki dish has a different sauce, lots of cakes. fish”. Khanh Chuc: “Grilled pork rolls with delicious cheese. Fried chicken is fed up because the sauce is too sweet. The price here is a bit expensive but the food is plenty”. GAXEO Chicken – Beer & BBQ The restaurant specializes in fried chicken, has many combos for customers to choose from. Chicken coated with cheese is a highly appreciated dish here for its boldness. Fondue cheese boneless fried chicken wings combined with many flavors such as honey, garlic sauce, spicy chili … In addition, the shop also has other attractive dishes such as fried chicken with salty potatoes, spicy chicken hot pot with soy sauce, rainbow rice … Address: – Ho Tung Mau, District 1 – Nguyen Huu Canh, Binh Thanh district – Nguyen Van Linh, District 7 Point: 7/10 Price: 100,000-500,000 VND Photo: Homnay_tuiangi. Evaluate: Dong Thao Vu: “We ordered a portion of sweet spicy chicken with 290,000 VND and cheese tokbokki 130,000 VND. Fried chicken was crispy, quite a lot, 4-5 people ate it all, minus point is a little sauce. Tokbokki has a lot of cheese. apricot but quite faint “. Minh Nguyet Luu: “Fresh salad, a lot of tuna but a bit of sauce so it was quick. I ordered more spicy chicken, not as good as expected. The tokbokki with cheese on top was quite delicious and kept hot for a long time. 1 so the price is acceptable “. Oven Maru Chicken The menu is rich, inviting customers such as boneless chicken thighs, grilled chicken with bones, brown rice chicken with bones, traditional Korean dishes. Grilled chicken with cheese sauce and cheese sauce, brown rice chicken thigh with cheese powder at the same price of 165,000 dong, is a dish for the fat devotees. Chicken roll with cheese 80,000 VND is an equally attractive dish. Address: Dien Bien Phu, District 1 Point: 8/10 Price: 35,000-360,000 VND Photo: Ndh.an. Evaluate: Hee Heo: “Kimchi cheese rice is quite delicious but should be eaten hot, let it cool slightly dry. Brown rice chicken with creamy chili sauce is marinated to taste. I like most at the restaurant that the side dishes do not need extra order”. Ngan Bao: “Chicken rolled with delicious cheese, with sweet and sour sauce. Grilled chicken with spicy and sour brown rice has crispy skin, tender meat, it is juicy, not dry. However, the sauce is a little bit, I like the grilled chicken as above. Don Chicken over “. Don chicken The shop has many branches in Ho Chi Minh City, famous for its chicken dish with cheese sauce. Snow cheese chicken, fried, seasoning sauce are popular here. In addition to retail dishes, the restaurant also has a set of soft dishes, suitable for groups of 3 to 4 people. Address: – Ho Tung Mau, District 1 – Cach Mang Thang 8, District 1 – Le Dai Hanh, District 11 Point: 7/10 Price: VND 80,000-400,000 Photo: Scorpio.yu. Evaluate: Lele Pham: “I bought half a piece of snow cheese chicken, when I opened it, I was a bit surprised because the portion was quite abundant. Don’s cheese powder was not too salty or too strong to eat. The minus point was the chicken with lots of bones and skin. This dish is temporary but not really excellent. Luci Nguyen: “I have noted the delivery order with honey mustard but did not see the ship coming, lack of this sauce is not good.” Papas’ Chicken With spices imported directly from Korea, Papas’ Chicken is one of the places to eat quality fried chicken in Ho Chi Minh City. Spicy KX chicken, grilled ribs, pasta are some of the popular cheese dishes here. The full dishes you can order are tokbokki hot pot, rice balls, black noodles … Address – Truong Sa, Phu Nhuan district – Bui Bang Doan, District 7 Point: 7/10 Price: 100,000-200,000 VND Photo: Imdatingfood. Evaluate: Your Little Penguin: “I like the cheese chicken here the most. The cheese is plenty, the seasoning is fine, not too spicy. The chicken with the sweet honey sauce is pretty good. The side dish is just pickled radish.” Phuong Tran: “Old chicken, hard outer shell, eat impermeable”. Vinci: “I ordered spicy chicken and french fries, total 220,000 VND. Chicken with shell dipped in light sauce, must be dipped with chili sauce to be easy to eat”. Compare beefsteak in popular and high-end restaurants in Ho Chi Minh City Zing compared the beefsteak of popular restaurant Hello Pasta priced at 165,000 VND and food from El Gaucho restaurant costing more than 700,000 VND.

You should not use honey for more than 2 years. Honey is nature’s gift to human health and beauty. Honey has many effects, each different time of day drinking honey, they bring different effects … Strengthen the body: If you diligently use honey regularly, you will see a chestnut skin. ruddy, delicious, and sleep well Relieve sore throats and flu: To relieve sore throats, you can use honey mixed with water and add a few slices of lemon. You can also mix lemon and honey and suck on it is also very effective. Cure stomach pain: Honey mixed with black turmeric powder (can be soldered), turmeric (heat) can cure stomach ulcers. Shelf life honey Pure honey kept at room temperature will last up to 2 years. To preserve the aroma and nutrients, it is best to use honey harvested from the beginning of the season and use for 1 year. The easiest way to identify honey is out of date Through the above story, housewives need to remember the following characteristics to avoid using honey that has expired, harming the health of family members: – By color: normal honey is yellow, the darker it becomes, the darker the color, the longer it is to see the color change, then discard it. – By smelling: honey for a long time will no longer have the characteristic sweet aroma, but it has a bitter or bitter taste, when smelling it feels extremely unpleasant. By tasting: normal honey has a sweet mixed with a little sour taste, of which the main sweetness is. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. Treatment of burns: Using honey to apply to the burn will quickly heal, quickly on young skin Anti-aging ability: In honey contains many antioxidants that will help destroy free radicals caused by ultraviolet rays or the aging process of the body. So, the use of honey applied to the skin will help you fight the harmful effects of ultraviolet rays and repel wrinkles. Natural moisturizer: The amino acids in honey will work to help our skin maintain the necessary moisture, especially for those of you with dry and aging skin. You can use honey in combination with other natural ingredients such as lemons or milk to make a moisturizing mask for your skin. The most noticeable variation in aged wild honey is: Honey for a long time will no longer have a characteristic sweet aroma, but it has a bitter or spicy taste, when it smells extremely unpleasant; By tasting: normal honey has a sweet mixed with a little sour taste, of which the sweetness is primarily. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. But the more serious problem lies in the fact that our eyes cannot see, the nose cannot smell, the mouth cannot taste: In the honey there is a poison called Hydroxy Methyl Furfurol (HMF), testing the toxicity of HMF in the cave. Objects found at the concentration of HMF 200mg / kg made bees die, mice were genetically modified, increasing the rate of cancer … This HMF substance, when storing wild honey at higher temperatures, is produced more. The newly harvested honey HMF is 1-5mg / kg, after 100-200 days of storage at 30-35 degrees C, the HMF increases by 200-300mg / kg. In the scary story shared, the amount of HMF in honey that the old man used (preserved for 23 years, with the average Hanoi weather each year has 80 hot days above 30 degrees C) will be 2,760-3,680mg / kg. Note that in the standard of honey imports into European countries and the United States, the HMF content is only 40-80mg / kg (depending on whether the honey is produced under the conditions of European countries or honey in other countries). tropical countries). According to many experts, it is possible to store security at temperatures below 20 degrees C immediately after harvest so that the amount of HMF does not increase alarmingly. After this story it is clear that we should not regret using wild honey for a long time. Also, be aware that how honey is stored will affect the longevity of the honey you are using. You should store honey in sealed jars, keep in a dark and cool place, avoid mixing with water if you do not want honey to ferment quickly.

Despite being famous for that, not everyone knows how to eat properly delicious sushi but is still good for health. The following mistakes in how to eat sushi will help you enjoy them to the fullest. Eat sushi with too much soy sauce With sushi alone, soy sauce is an indispensable spice because it makes the flavor of the dish more attractive. However, many people have a habit of dipping sushi pieces with a lot of soy sauce, making the salty taste of the soy sauce overshadow the sweetness of the sushi. Not only does it affect the taste, but dipping sushi with soy sauce is also harmful to health. Therefore, you should only dab a little soy sauce when eating sushi. Eat sushi skip the appetizer Many people who enjoy sushi often forget to eat with appetizers and do not know that these dishes are both delicious and help stimulate the taste before eating sushi. Before eating sushi, you are usually served an appetizer like miso soup. This soup is made from grains such as rice, soy sauce, wheat with yeast added and fermented salt and cooked with leeks, tofu, mushrooms, clams or pork. This is a very good dish to stimulate the taste buds of the eaters due to its attractive aroma, slightly sour, sweet and salty. Besides miso soup, you can choose from a variety of appetizers such as salads, salted ginger, salted garlic and many other seasonings. Eat sushi with too much tempura fried food Tempura is a dish made from shrimp, squid, scallop, crab, fish and vegetables. Once battered, these ingredients will be deep fried. Although it is delicious, tempura is not good for health because during the frying process, tempura makes this dish contain more fat and grease. Therefore, when eating sushi, you should only order a little tempura to avoid consuming too much fat. Eat sushi that isn’t whole When eating sushi, many people have the habit of eating individual pieces of fish or rice, even some people take a double bite of sushi. This is exactly the wrong way to eat sushi. To eat sushi properly, you have to put the whole piece into your mouth and enjoy it to fully enjoy the taste. Add more mustard to your sushi With some types of sushi, the chef adds the appropriate amount of mustard to the dish before serving. Mixing mustard with soy sauce will reduce its pungent temperature. Therefore, you should not mix mustard into soy sauce, but spread a little mustard on the sushi and then dot the soy sauce so as not to lose the flavor of the dish. Tieu Bao (Synthetic) Photo: Collectibles

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

1 kg of chicken breast meat (breast meat) 2 tablespoons minced garlic 5 lemongrass branches 1 fresh ginger root 1 teaspoon pepper 2 teaspoons of sugar 4 tablespoons fish sauce 1 teaspoon salt 100 grams of lemon leaves 10 grams of turmeric powder 1 teaspoon of cashew color 2 packs of five flavors 10 grams of chili powder 200 grams of fresh chili Making: – Wash the chicken, soak it with white wine to deodorize, rinse, and drain. – Lemongrass peel off old skin, cut it short, crush. – Wash the lemon leaves, divide into 3 equal parts. In which two parts remain the same. A finely chopped part. – Boil chicken with ginger and lemongrass to reduce fishy smell. – When the chicken is cooked, remove the meat from the plate and let it cool. Tear the chicken into strands. – Put the torn chicken in another pot. One by one add pepper, sugar, fish sauce, garlic, cashew color, turmeric powder, chili powder, five flavors, one part chopped lemon leaf, 100 grams of fresh chili and mix well. Let the meat soak in for about 2 hours or overnight. – After marinating, add 100 grams of fresh chili and the rest of the lime leaves. – Heat oil-free fryer for 3 minutes at 120 degrees. Then put the marinated meat in the pot. – Depending on the type of oil-free fryer in your house, it can be divided into 2-3 batches. Each batch will need to be dried 2 times. Each drying time, you set the mode for 10 minutes at 120 degrees. Note: Should not be too thick for each batch of drying, it will be difficult to dry and crispy. Finished products: – After 2 drying times, each batch of dry chicken will taste spicy, sweet, crunchy and fragrant lemongrass, lime leaves. – You can eat spicy shredded chicken or served with rice, bread, and sticky rice. Preservation: – Let the dried spicy chicken cool, put in the box to use gradually. – Store in a cool, dry place. Good luck!

If you go to some northwest highland provinces, you will be extremely impressed by the dishes of the Thai people, including grilled fish, also known as “pa Tỉnh top”. This is a traditional, unique, delicious, nutritious dish that is very strange to diners. To process this dish, in addition to fresh fish, you must have all the typical spices such as: Mac khén (a type of seed specific to the Northwest, like pepper in the lowlands), ginger, lemongrass, fresh chili , coriander, herbs, fresh onions, basil … After cleaning, the fish leaves its viscera to remove the bile (should be operated on the back of the fish because it will fold easily, sometimes grilled and the spices will penetrate evenly around the belly), stuffing the fish’s stomach with spices and then folded in half. The way of marinating fish is also the secret of the Northwest people to make the fish taste more special. This grilled fish does not use galangal or turmeric much because those spices will drown out the freshness of the fish. After about 5-10 minutes in the seasoning, the fish is then folded horizontally, using a grilled bamboo stick or a grill and bake over charcoal. When stuffing fish in the belly of the grilled fish on charcoal, the aroma will spread evenly into the fish. The aroma of cocoons, the hot pungency of chili, the rich taste of salt, the aroma of grilled fish mixed with the aroma of wild vegetables … all create a very unique, very attractive flavor. Each strand of ivory white fish meat blends with spices to create a complex aroma, tasting a piece also feels delicious, sweet and rich. In the past, people used thick, fresh bamboo as possible, split into two or three or four to secure the fish, then grilled the fish on charcoal. The aroma of fish mingles with the aroma of aromatic spices. PaPep is used by Thai people with sticky sticky rice. In addition, from fish, the Thai also process many different dishes, typical and delicious: Fish steamed in wooden jars, Thai people call them fish. The dish “pa lecture” is smoked fish. Closely attached to forests, rivers, streams, and fields, Thai people often take advantage of available natural products to improve family meals. In addition to pa pinh top, there is also a very special moss stone dish. Usually grows in rivers, streams, clinging to rocks. The Thai go to pick the moss when the moss is still young, then wash it, dry it, break it up to save it to eat gradually. There are many dishes cooked from stone moss, but the Thai people most often eat the “spicy pho” dish. Dry ice moss will be washed off all grit, then chopped short and stored in a banana leaf. Add onions, herbs, ginger, lemongrass, chili, salt, sprinkle a little fat, mix well, then wrap and cook. If you go to the Northwest highlands, do not forget to enjoy the dishes of the Thai ethnic people, you will surely have unforgettable aftertaste.

French fries. It’s a popular snack with a lot of acidity that can cause inflammation and is bad for the skin. Spicy food When eating spicy foods, the dilated blood vessels are one of the causes of rosacea: blush, or a redness in the face. Salt Since salts have a very high water-holding capacity, they will cause your skin to swell, especially in the puffiness area. Salt also increases blood pressure and affects the amount of collagen in the body. Not only the snacks you eat, but also processed foods are also loaded with salt. Processed “low fat” foods we often see also contain a lot of salt that is not good for the body, causing the skin to age quickly. Red meat Red meat contains a very high Carnitive content, easy to harden blood vessels, causing skin aging. White bread and sugar Starchy foods, especially low-nutrient starches like white bread, will cause blemishes and damage collagen in the skin. They also damage the body’s insulin levels, leading to inflammation. In addition, when sugars are introduced into the bloodstream, they will stick to the Proteins and produce AGEs that damage collagen and elastin. They also “kill” the protective antioxidants in the body.

Lao cuisine has a style similar to that of neighboring countries Cambodia and Thailand. However, Lao cuisine has its own distinctive styles because of the blend of spicy, sour and sweet, neutralized with herbs to make a difference and appeal only in Laos. Lao cuisine has many specialties such as Tam Mak Houng, also known as papaya salad, sausage, bamboo shoot soup, grilled fish, sticky rice … of which Tam Mak Houng is famous and loved in the country of Trieu Voi . For Lao people, Tam Mak Houng is never lacking, especially in the traditional Lao rice tray, this dish has penetrated the culinary culture of the Lao people and always makes an impression. unforgettable for the first time visitors enjoy. In Laos, you can easily find this dish everywhere, in idyllic markets, sidewalk stalls to luxury restaurants. Tam Mak Houng (papaya salad). Photo: esabai.com The preparation of this dish is quite similar to the papaya salad in Vietnam, but the delicate blending of traditional Lao ingredients, the unique flavor, sophisticated processing has created a dish. Tam Mak Houng is characteristic and unforgettable. To process Tam Mak Houng, the main ingredients include: papaya, garlic, chili, tomato, lemon, sugar, noodles, shrimp paste, fish sauce … First, for the best Tam Mak Houng, the selection of papaya is very important, papaya must be green, not too young and not too ripe. Then shredded, but to make Tam Mak Houng more delicious, mince around the papaya and slice it thin. Next, add a few cloves of garlic, some chili, lemon juice, a little sugar, and seasoning noodles in a mortar to blend the spices together. Then, put the papaya, sliced ​​tomatoes and fish sauce into the bowl and pound immediately, to prepare the delicious Tam Mak Houng, the processor must pound with the right force, not too hard, not too light, too strong, too strong will lose. go crispy, and lightly pounding the spices, which do not penetrate the papaya fibers, so the processing is extremely important, requiring meticulousness, carefulness when seasoning and craftsmanship, if there is no agility With the taste, it is difficult to properly prepare this dish. The fish sauce used to make Tam Mak Hung is also called “Pa Det”, so the smell is quite heavy, but when mixed with papaya and spices, it is very fragrant and attractive, but if you are not used to the taste of fish sauce, it can be replaced. with normal fish sauce and the spicy, sour, and sweetness can be adjusted according to the preferences of the enjoyers. Tam Mak Hung is used to drink beer or eat with sticky rice. The aroma of spices and sourness of lemons, spicy chili, sweetness of sugar and salty taste of fish sauce will give each person a unique feeling. Tam Mak Hung is also eaten with herbs, peanuts, crispy pork skin … making anyone who has enjoyed this dish will remember forever.

Sweating is the body’s way of regulating its temperature. However, some people find it inconvenient to have too much sweating. Especially if your sweat leaves wet patches or stains in many noticeable places. In this situation, you need to apply the following methods to significantly reduce the amount of sweat secreted each day. Photo: t-online. 1. Apply antiperspirants before going to bed: This product works by blocking the sweat ducts so they cannot escape to the surface of the skin. For best results, make sure the underarms are clean and dry. Then, apply it in the evening before going to bed. The product may not work right away, but stick to it for a few nights and you will get the results you want. Image: annahar. 2. Wear breathable fabrics: The best way to reduce perspiration when choosing clothing is to wear fabrics that are lightweight, well ventilated and absorbent. Light colors reflect the sun rather than absorb it. So wearing white clothes keeps you cool and sweat less. If you are not confident with light-colored clothing, choose dark tones or eye-disturbing patterns to hide sweat. Image: kamdora, glamor. 3. Avoid certain foods: According to the Healthline , the body often sweats a lot when exposed to hot spicy foods. In addition, caffeine is also discouraged as it stimulates the adrenal glands and causes the palms, feet and armpits to sweat. Image: headtopics. 4. Keep cool: In hot weather, you can place an ice cube in front of a fan to help circulate the cold air. Another idea is to keep the curtains open during the day, preventing the sunlight from entering the room. In addition, you must regularly stay hydrated to reduce your temperature. Image: reddit. 5. Medical treatment: If you feel your body is sweating too much, you can consult your doctor for treatment. Some options, such as antiperspirants, botox injections or surgery, will be recommended by your doctor after examining you. Image: thompson tee. 6. Bath every day: You should always clean with antibacterial soap to control the bacteria that cause body odor. After showering, you need to dry yourself completely and apply antiperspirant immediately. Image: jion. 7. Use pads: You can now buy sweat absorbent underarms or shoes. This product has a sticky substance that does not damage clothes and absorbs odors well. It is recommended to use it in enclosed areas that are prone to perspiration. Image: zoodmall.

Roast meat is a dish that many people love because of its delicious taste, attractive and simple and fast implementation. Roasted meat in an oil-free fryer retains the natural sweetness, with a golden skin, has a shiny, crispy texture and is extremely attractive.

Ms. Thu Loan will guide how to make a crispy roast meat with the following extremely simple recipe.

Resources:

• 1 block of three spears.

• 1 bowl of large grain salt.

Making

Step 1: Boil 1 pan of water, dip the cuticle down only, let it re-ripen.

Then use tissue to dry the pork skin.

Use a hair dryer to dry all over the skin for 5 minutes

Take a sharp, striped knife onto the skin.

Next use foil to cover the meat, just open the skin, and note that the foil is a little higher than the tare to keep the salt.

Step 2: Calf the meat in an oil-free fryer.

Sprinkle salt to cover the skin. (Make sure the meat is not salty.)

Note: The salt in this recipe leaves the skin dry, causing the skin to explode, making the skin crunchy.

Turn on NCKD 200 degrees 20p.

Step 3: After 20 minutes, the salt has dried up, forming a foundation. You remove all the salt from your face.

Step 4: After removing all of the skin.

You put the old foil, the new foil around the meat and also under the meat. Expose the cuticle.

Turn NCKD on again at 200 degrees C for 40 minutes (for a 1700w pot, reduce the heat accordingly).

NOTE: The second time of frying, never open the pot and watch it during the frying time.

And this is the finished product, the skin is as explosive as the cake.

Roast meat dipping recipe

Crush garlic with sugar, chili sauce into a paste, then add 1-2 tablespoons of water, soy sauce, sugar, and lemon.

The recipe for roast meat sauce is extremely standard, with both meat dipping and vermicelli.

Good luck!

• Unfortunately if you eat a piece of chili in a certain dish, tell you to seek the help of foods such as milk, ice cream, and yogurt. The casein in milk inactivates capsaicin, the chemical that makes chili peppers spicy.

• Or you can also eat a piece of sugar, which helps absorb some of the essential oils of the chili and reduces the burning sensation.

Prevent skin irritation when slicing chili

In the case of chili cut, to avoid blistering of your hands, you can apply the following tips:

Illustration.

• Cut a piece of potato applied to 2 surfaces of the knife.

• Just slice the chili, just dip the knife in the water to the side.

• Before slicing the chili, put the chili in the freezer or soak the ice in the refrigerator for about 10 minutes, then just take the chili out and cut it as usual.

• In addition, you can also use cooking oil or olive oil on the knife and hands before slicing the chili. The oil applied to your hands is the protective film for the skin of your hands.

To be extra careful, you should put on gloves when slicing chili.

Reduces burning sensation when exposed to chili

• Apply wine to the skin that is burning. Alcohol in the wine will help dissolve the capsaicin of the chili and gradually reduce the burning sensation.

• Apply cow’s milk, yogurt on the burned skin.

• Use a clean towel to dip a little cooking oil, rub it on the burned area

• You can use up to dishwashing liquid and rinse with cold water.- Dissolve baking soda in water and dip your hands in. Rinse with cold water.

Simple as that, please save and apply!

The reporter of the Health & Life Newspaper had a talk with MSc.BS Phan Ngoc Huy – Department of Skin Aesthetics – Da Lieu Hospital HCMC around this issue.

From the above questions of readers, can your doctor tell me the causes of acne?

Acne is formed when skin follicles are blocked by excess sebum production. This usually happens when we enter puberty, the body begins to increase production of certain sex hormones, causing the sebaceous glands to enlarge and secrete more sebum. Therefore, adolescents are the most common age group for acne. In addition, women often get acne in the days before menstruation, during pregnancy, or suffer from endocrine disorders such as polycystic ovary syndrome due to changes in hormones in the body. There are 4 main factors that are considered to cause acne: Increased sebum production, follicular hyperkeratosis, acne-causing bacteria activity and subcutaneous inflammation.

When the skin has acne, how to handle it, doctor?

Acne treatment requires a combination of methods. Including skin care, lifestyle regimen and acne treatments with drugs.

The consequences of self-treating acne with topical medications are of unknown type

– Acne care: Wash your face and areas prone to blemishes with an oily, mild, and alcohol-free cleanser. Should gently wash skin immediately after sweating and limit the number of washings to no more than 2 times / day. Prioritize the selection of oil-free products. These products are often labeled “oil-free”, “nonacnegenic”, “noncomedogenic,” “don’t clog the pores” ( wont clog pores).

– Living regime for people with acne: Acne patients need to have a regime of learning, working properly and reducing stress, because stress causes the sebaceous glands to increase secretion and promote inflammation. Sleep moderately, limit staying up late. Avoid sweet, fatty foods (such as tea, cakes, mango, durian, sticky rice …) or drink too much milk. Instead, eat plenty of green vegetables and fruits and drink plenty of water.

– Medicinal acne treatments:

For mild acne cases, patients can treat themselves at home using topical medications containing either benzoyl peroxide or salicylic acid. Once the pimple is cleared, treatment is still needed to prevent new pimples from appearing. If the acne still does not respond to treatment, see a dermatologist for more appropriate action.

For moderate – severe acne cases: Need intensive treatment and close monitoring by dermatologists. Usually, it requires a combination of two or more methods such as laser and light, prescription topical drugs such as topical / oral retinoids, and topical / oral antibiotics.

After an attack has cleared up the acne, the patient needs to switch to maintenance therapy to avoid recurrence. Therefore, patients need to be patient and adhere to treatment. Don’t buy medicine yourself or hear someone else advise you about an effective method, because one treatment might work for one person but it won’t work for another.

Readers wonder “can you still eat spicy, hot, but your skin can still be healthy?”, Ask your doctor for advice?

The link between hot spicy foods and acne isn’t really clear yet and more research is needed. However, consuming too much hot spicy food can also adversely affect the stomach, insomnia, and heat in the body. So, in this case, use hot spicy foods in moderation and appropriateness.

Mistakes when treating and caring for acne skin? Doctors can share further recommendations.

Squeeze acne incorrectly or choose a type of red inflammatory acne, severe pustules will increase the risk of acne scars

If done properly for acne skin care and treatment, it will have a good therapeutic effect. However, some misconceptions in acne care and treatment can leave complications such as persistent erythema and severe pitting scarring. In particular, the concept of acne should not be treated but let alone increase the risk of these complications. The sooner and properly treated acne will help reduce the risk of it progressing into follicles and cysts and reducing the chance of scarring. In addition, the following views should be noted:

– When you have acne, you should not use moisturizer or sunscreen: For acne skin, products that do not contain oils or substances that can clog hair follicles should still be used to create lips. Favorable schools nourish the skin and reduce dark spots.

– Habit of squeezing acne: Squeezing acne incorrectly or choosing a type of acne that is red inflammation, severe pustules will increase the risk of acne scars. In some cases it can cause a more serious skin infection. Squeeze pimples suitable for blackheads, hidden acne to help quickly remove acne. However, it should be done gently and ensuring sterility to limit skin infections.

Lack of persistence in treatment: Usually, effective acne treatment takes 6-8 weeks to see a clear effect. Treatment failure is easily changed when the measures are changed. Even after a good response, the patient should also have an appropriate maintenance regimen to avoid recurrence.

Use of topical agents of unknown origin: Usually, these topicals contain acids of unknown concentration and composition, which have the ability to regenerate skin, flake skin and remove acne. However, many cases of allergic contact dermatitis, skin infection, and darkening of the skin following the use of these topical agents have been reported. Therefore, patients should be cautious when using topical medications.

CONTENT:::

1. What foods increase the risk of complications in mumps?
2. Can a person with mumps eat chicken and beef?
3. Can you drink milk if you have mumps?
4. Is orange juice a food for mumps patients should choose?
5. Can mumps eat eggs?
6. Can mumps eat spicy foods?
7. Why should mumps patients not eat sticky rice?
8. Can mumps eat sweets?

1. What foods increase the risk of complications in mumps?

Foods that increase inflammation such as fried foods, processed foods, greasy foods, sweets, …

– The dishes made from sticky rice such as banh chung, sticky rice, banh mi, … can cause the salivary glands to swell, prolonged illness, increasing the risk of complications. As a result, they are not suitable in addition to the mumps patient’s diet.

– Absolutely do not use alcohol, alcoholic drinks or stimulants.

2. Can a person with mumps eat chicken and beef?

Chicken and beef are delicious and nutritious food. But these are not good recommendations when it comes to food choices for mumps. The reason is that chicken and beef are very chewy and difficult to digest. It will cause the patient to chew more, affecting the swollen salivary glands.

If you eat chicken and beef try to chop them and cook them soft. You can refer to dishes such as casseroles, chicken soup, chicken porridge, minced beef, …

Mumps patients can eat chicken and beef if it is chopped and cooked softly (Photo: Internet)

3. Can you drink milk if you have mumps?

Milk is rich in vitamins and minerals, can provide energy and nutrition to the body quickly. It is easy to absorb and the patient does not need to chew and swallow much. Therefore, you can drink milk every day when you have mumps.

4. Is orange juice a food for mumps patients should choose?

Orange juice is rich in vitamin C, has a very good resistance-enhancing effect. Therefore, when sick, sick and depressed, people often drink orange juice.

However, orange juice is not a suitable food for mumps patients. Because oranges have a sour taste, it stimulates the salivary glands to work more, increasing saliva production. This will increase pain, making the patient feel uncomfortable. Therefore, remember when choosing foods for mumps patients should avoid acidic fruits such as oranges, grapefruit, strawberries, pineapples, etc.

5. Can mumps eat eggs?

Eggs are considered a golden food because they have a very high nutritional value. Mumps patients with eggs are also very good. Dishes such as egg porridge, egg soup, egg soup, … are also easy to eat, suitable for people suffering from mumps. However, you should only eat eggs 3-4 times / week to avoid indigestion.

Eggs are considered as golden food because they have a very high nutritional value (Photo: Internet)

6. Can mumps eat spicy foods?

Like sour food, spicy foods will stimulate the salivary glands to work more, increasing saliva production. This will increase the burning sensation and pain, making the patient feel uncomfortable. Even spicy foods bring more intense pain than pickles.

Spicy food is also not good for the weak digestive system of mumps patients. Therefore, it’s best not to eat spicy foods when you have mumps.

7. Why should mumps patients not eat sticky rice?

Xoi is a dish made from sticky rice. Sticky rice is rich in nutrients and energy. However, starch in glutinous rice has a branchy structure, difficult to split, very indigestible. This increases the pressure on the already weakened digestive system of mumps patients.

Why should mumps patients not eat sticky rice? (Photo: Internet)

On the other hand, sticky rice is a hot food that easily aggravates the swelling and pus symptoms of mumps. Therefore, in order for the disease not to last long, you should not eat sticky rice during mumps.

8. Can mumps eat sweets?

When mumps, patients often suffer from mouth pain and swelling, so they are very lazy to eat and drink. Sweets are the food that energizes the patient very well. However, patients should only add soft fruits with natural sweetness. Avoid adding industrial sweets such as confectionery, sugar, soft drinks, …