Around the time from February to October of the lunar calendar, Quynh Luu fish grilling households work continuously because this time the fish is in season. Every time the ship docks, people buy tons of fish of all kinds to freeze and then bake to sell gradually throughout the year. These markets are located close to the marina, the gathering point for boats returning from each trip to the sea. Returned fish are preliminarily processed to remove the intestines, scrape off the scales, cut off the tail ends and unnecessary parts. Then rinse several times with water to remove dirt. People got up early to catch the boat and choose the freshest fish. For small fish such as grouper, herring, catfish, etc., leave whole. As for large fish such as birds, mackerel, scad, … are often slit on one side of the body or cut into thin pieces to cook faster. Fish are arranged on the iron grid to prepare for grilling. Ms. Nguyen Thi Lan from Tien Thuy commune said: “Fresh grilled fish will be delicious and preserved for a long time when transported, but the price is often twice as high as when it has not been processed. A batch of fish is grilled on a charcoal grill for a period of 10-15 minutes. Besides, the charcoal must be continuously red, so that the grilled fish still retains its freshness, aroma and sweetness. If the coal is simmered, the ashes of many fish will take longer to cook and do not retain their inherent sweetness. Experience in order to have a catch of freshly cooked fish that still retains its fresh and delicious taste. Among grilled fish, mackerel is the most valuable specialty today (250,000 – 270,000 VND/kg). Grilled fish is put on a tray for traders to import fish to the market to sell, the rest will be packed and transported to the southern provinces for consumption, with a volume of tons of fish per day. Currently, grilled orange fish is priced at 70,000 – 80,000 VND/kg; Spotted fish, tilapia are priced at 60,000 VND/kg; Grilled herring costs 35,000 VND/kg. Quynh Luu currently has nearly 50 households doing grilled fish, with more than 100 workers concentrated in the communes of Quynh Nghia, Tien Thuy, Quynh Tho, Son Hai… From baking fish, each household has an income of about 3 – 4 million VND/day, of which hired workers are paid 150,000 – 200.000 VND/person/day. On average, people earn tens of millions of dong per month.

Fatty convex fish is a specialty that attracts many diners when coming to Phan Thiet. Quite like a stingray, it also has smooth skin, soft and fatty meat, a lot of crispy cartilage, but the fish is smaller in size. Convex fish can be processed into many delicious dishes, the most popular is steaming, drizzled with onion fat, called slurry. When eating, you will roll fish with rice paper, raw vegetables, sour star fruit, acrid banana, dipping sauce or sweet and sour fish sauce… Photo: Vietlifetj. In the waters of Phan Thiet, fresh herring is often used to roll spring rolls, instead of meat and shrimp filling of the usual spring rolls. Herring is fillet, boneless, chopped, marinated with spices, onions, peppers, then mixed with cassava, carrots, scallions… as filling, rolled up with thin rice paper, fried until crispy golden brown. Served with herring rolls, there are also spring rolls, spring rolls, boiled eggs, skin hearing, herbs, peanut fish sauce… Photo: Nguyentuyet0302. Phan Thiet can cake dishes usually have a plate of cake, a portion of fish sauce and food of their own choice. In particular, the ingredients served with banh can are quite attractive and rich, including minced mango, fat omelette, boiled egg, shumai, boiled pork skin, especially braised fish, usually fatty pangasius. service according to customer preferences. Photo: Wheretoeat.inphanthiet. From fish such as apricot, transparent, opaque, herring… the people of Phan Thiet have processed them into attractive and flavorful fish salads. The ingredients for fish salad are usually peanut sauce mixed with a paste, lots of garlic, chili, using delicious fish sauce. When eating, you will use thin rice paper to roll fish, herbs, minced mango, cucumber… Photo: Chocolate_2992. In Phan Thiet, fish cake soup is quite popular. Fish cake is made from fresh, chewy, sweet sea fish that can be steamed or fried. In addition to fish cakes, the bowl of banh chung also has lean fish, quail eggs, pork hoof… depending on each restaurant. Photo: Dbngoc__. Phan Thiet fish sauce is a famous specialty and has protected geographical indications. According to documents of the National Office of Intellectual Property, the main source of raw materials for making traditional Phan Thiet fish sauce are white chalk striped anchovies, charcoal striped anchovies, scads, small scads, etc. Binh Thuan sea area, for fish sauce products with bright colors and high protein content. Photo: Dinh Hoa. Phan Thiet has many delicious dry specialties, which are loved by tourists to buy as gifts. Dried yellow snapper is among them. The fresh yellow snapper is split with butterfly wings and then dried and dried, usually dried or seasoned with spices. You can use dried yellow snapper to bake, fry, rim, mix salads… Photo: Bach.hoa.ngu.

It is difficult to describe in words the special scene of this very special market. If we are not used to it, we will become panic when we want to buy an item here. Not because it is difficult to sell, difficult to buy, but only because it is too busy, too crowded, so many fresh things are too cheap, so want to hug all, do not have to miss anything and do not want to go back. Mr. Nguyen Van Vinh, an experienced fisherman with nearly 50 years clinging to the sea, led us through boats looming in the morning mist: This is a fishing boat. This is a squid boat. This is herring. This is anchovies … All glistening under the rays of the morning sun. Nhan Trach Sea Market. The sound of the coastal people is heavy and salty, loud and loud. If you sound unfamiliar, you think you are being shouted at, but looking at their faces, you will know that the timbre starts from an honest heart, kindness and a generous, open soul like the sea, like Quang Binh’s heaven and earth. Mr. Vinh said, apparently confessing, “The villagers who eat us the waves say that the wind is used to it, not as gentle as the city people.” According to historical documents and genealogies of the lineages in Nhan Trach, this countryside was born in the mid-sixteenth century. That was the period when a large migration took place from the northern provinces of Ngang pass, mainly Thanh – Nghe Tinh according to the emigration example of King Le Thanh Tong “Bo Chinh has a large land, few people with Chau Hoan, so the army and people Whoever goes there to reclaim it will benefit greatly “… The Nhan Trach people still remember the story passed from generation to generation about their sages. That in the stream of migrants who followed the king’s example, a man carried a young son from Ha Tinh to Bo Chinh, then stopped by the waves. Seeing that the scenery here is suitable for his hometown, and convenient for fishing, he decided to stay. “Good land birds perch”, father and daughter porridge feeding each other, taking the sea job to live and build a new countryside. Ly Nhan Nam village now known as Nhan Trach was born from that time. That man is the grandfather of the marine profession in Nhan Trach. Mr. Vinh said: “In the past, Nhan Trach was very miserable! Nhan Trach was engulfed in wind and sand. The sea is separated by kilometers from the field of the field. Far from being able to catch a shrimp, the fish is also difficult to sell. Dividing the province, Quang Binh developed, the asphalt road connected to the sea. Nhan Trach fishermen just caught seafood and all had traders and traders. This sea market has only been gathered for a few decades, but it is more and more crowded ”. Nhan Trach beach market usually starts around 5am. The market and more, because there are not only buyers and sellers, but also tourists and those who like a new, fun place to live. Having come here many times and still have not stopped wanting to come, at 4 am, I am alone in a cart in the sound of the wind blowing through my ears. The road from Dong Hoi city to Nhan Trach runs along the coast, across the casuarina forest of a mother who spends her youth to plant sand-shield forests – Nghe’s mother – Labor Hero, across the white sand hill of Quang Phu. faint. If the afternoon will hear the throb of laughter of tourists going to the sand slide. At this hour, quiet and lonely tomorrow. Endless tens of kilometers like that, the sea and the sea spread out vastly in front of them. Then the market, only about 500 meters long, right by the edge of the wave, the people on the boat, the people in the water, they were so busy. Rushed in, crowded, like wings to shoulder, a squid or a fish that a dozen hands wanted to bring back, just wanted to stop taking a snap, then happily let go very quickly to give someone. “There’s still a lot of numbness!”, “The boat is continuing to enter!”, “I’m sure you’re missing it.” 200,000 / 1 kg of fresh squid. 60,000 / 1 kg of green scallops. Just looking at it makes me think of a delicious and delicious meal. Fresh seafood to the market. The special thing about Nhan Trach beach market is that fishermen here catch seafood for sale, but if needed, they are ready to cook for customers to eat on the spot. On the road leading to the sea, there are some trendy people, quickly setting up small shops to serve the needs of enjoying fresh seafood directly from the sea up. The hottest and hottest dish is always squid shrimp noodles. Going from early morning, hovering from the beginning to the end of the market, having a bowl of squid noodle “emergency” hunger is nothing like. Abundant boiled water and then drop a few clear squid into the pot. Squid does not need to wash anything, just let it “keep the whole case” from the sea up. Boil for a few more times, continue to drop the noodles and three beautiful cinnamon leaves, and that’s it. The round, rich and sweet squid numbs the tongue of many people. My friend came from Hue, did not love anything, only loved the morning squid noodle in Nhan Trach. With it, there is no “regal” breakfast like the one here. Just had eyes. Just happy mouth. Again, the whole body lightheadedly because of the sea wind. I’ve been addicted to the divine squid noodle dish for a long time. Many days, going out here only ate a bowl of noodles and then came home and felt extremely happy and comfortable. The followers of drunken men have a different way of enjoying, equally attractive. It is scrambled fish wrapped in cabbage or scooped with rice paper. The coastal people in general and Nhan Trach in particular cook the rustic but fine dishes. People do not need a lot of colorful spices because that will lose all the flavor of the sea. Scallops caught up also do not need to wash much, just remove the internal organs skillfully and then leave the salty taste of the sea like that. Non-fragrant a little onion, a tomato, a small slice of pineapple, pour water. Boil white, red and yellow, drop each round, oblong fish. Salty taste of the sea. Sweet and sour taste of tomato and pineapple. Fatty taste of fish. The water is very clear and clear. All of a sudden! Beautiful, I can not eat, but when I ate, I could not have the heart … stop. Nhan Trach Beach Market attracts the main attraction in this closed process from fishing to eating. So no one does not want to come. And has come, will still want to return. Nhan Trach commune, Bo Trach district currently has more than 100 boats for wandering, seasonal fishing and water exploitation. The farmers’ full harvest season usually takes place during the Southern fish season from April to October each year, when the weather is favorable for low-capacity boats. Mr. Vinh said that this season, if he goes to sea regularly, each fisherman can have an income of 15 to 20 million dong a month. In the Northern season, the weather is unfavorable, only suitable for offshore fishing boats, so people rarely go to the sea at this time to switch to processing. Mrs. Nguyen Thi Kha has never gone out of her hometown all her life. She works in processing traditional fish sauce, marinating various kinds of fish and making dried seafood, so she said, “My life only has jars and jars. Nothing more! ”. Fishing boat to the sea market. In winter, when her husband rested from the sea, the boat lay on the shore. It was also the time when her jars of fish sauce and fish were cooked until they were ripe. Red and fragrant. Mam of Mrs. Kha and mothers and sisters Nhan Trach just need to crispy a little pork fat, mince a little more fresh pineapple, cut it into the chips of the zucchini tree to consume rice. New or interesting, the people of Nhan Trach are hard-working, industrious and active. They know how to live by the sea in all circumstances. Wandering around the village, groping in each small alley here will find that in every fishermen’s family there is always a reasonable division of labor. “Well from fish and shrimp, but each one has one thing to do. The husband goes fishing, the wife stays at home to process. Summer selling fresh. Winter semi-dry. Only have to raise children to learn to eat. Just worry about losing the marine profession! ”, Mr. Vinh led me to visit my house and said so. “Fishery lost”, Mr. Vinh’s worry is real and is coming very close. “In my family of 5, 3 of them are living abroad: Germany, Korea, Japan. Thank you for the heavy sea, but every time is different. Knowing how to make teeth? ”. Lifelong generation like Mr. Vinh is fading because of old age and weakness. The young generation is no longer interested in the sea because of the hardship and unstable income of the sea. All grew up by the sea, but all sought to escape the sea. The number of young people who stay in the homeland to succeed their fathers is very small. Especially since the marine environmental incident of Formosa in 2016, the wave of going to work abroad in Nhan Trach has spread into each family. Each year from 100 to 150 young people go to work abroad. The whole commune currently has about 1,800 labors living and working abroad out of a total of 5,200 labors of working age. The result is that each year Nhan Trach receives about 200 billion in remittances. Poor hometown by the foot of the wave changes every day. The old village is now becoming more and more street. The villages of “Sister Un”, the village “Tokyo”, the village “Australia”, the village “Germany” grew up thanks to the money from children in Korea, Japan, Australia, Germany … sent back. Only the voice of the Nhan Trach people, even if they go to the sea-corner horizon, is heavy and salty, loud and resounding like waves and winds. I used to have mornings sitting at Nhan Trach beach market without wanting to go home, from the moment when there were only lights on their heads, the mothers in the village waited for their husband and children to drift in the fog to the busy beach. people and seafood, bustling with the sound of selling and buying, chattering and grumpy; From the unknown face to the rising sun, the market gradually disappeared, the sellers came home, the squid followed the buyers to the paths, only a deserted area and boats sagged on the waves. Because we love so much, we see Nhan Trach changing and worrying that someday morning we will rush out here, but there is no sea market to enjoy playing, buying and enjoying food. Without a sea market, Nhan Trach was very sad. I told Mr. Vinh and Mrs. Kha this worry, everyone laughed: “È, worry, if there is a sea, there is a boat, there are fish with shrimp. The young people in the village still have a lot of men who love the sea. Going abroad is just a situation. My first son, who has been abroad for 5 years, came home and built a stable house, and built a boat to go to the beach with a little extra capital. Nhan Trach had to go to the beach to get to Nhan Trach! The sea is empty as well as my house is empty! ”.

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight : “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop. Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice. Besides that, there is also a dish of acacia scallop fish. Full of country feet but everyone looks craving. Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again” . Than Thuy Ha and Linh Nga a good compliment. Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time. Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray. The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, these are the dishes of “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply. Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone. Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho. Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself. Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef. She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests. Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event. Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class. Refer to how to cook the best crab soup for all families: Resources: – Crab field: 1kg – Spinach: 100 grams – Jute: 100 grams – Melon: 100 grams – Onions: 4 bulbs – Fish sauce, salt, monosodium glutamate, cooking oil. Note: – Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself. – Vegetables should be chosen carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup. How to make crab and filter meat – Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell. – After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat. – You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant. – Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces. – Chopped purple onion to separate. How to cook crab soup – Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab brick distillation step should be kept on low heat, to avoid burning crab bricks will no longer fragrant. Then leave the bowl separately. – Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish. Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy. According to the Vietnamese women

The family meals are simple but rich in flavors such as goby fish with fragrant pepper, fried bacon with salt and crispy onions, deep fried snakehead fish with tomato sauce and irresistible mango, braised beef with lemongrass and chili, and thighs. The roasted chicken is rich but the meat is still soft, the scallop has a bit of fat and the delicious and eye-catching Ba ò bamboo shoots always make each of us flutter every time we remember. Each lunch meal is only VND 189,000 / person (price included tax) with the menu of 02 items changed every day, to meet the needs of enjoying and diverse choices of diners. Understanding this need, the chefs at Rex Hotel Saigon have perfectly, gently, balance ingredients and spices into each dish including a main dish, stir-fried dish, rice and soup to create a nutritious lunch. “Saigon Lunch” are simple dishes, but very sophisticated in processing, in order to bring the best taste to diners. Also, do not miss the Happy Hour program at the Rooftop Garden Bar on the 5th floor of Rex Saigon Hotel. From 16-21 hours daily, with only any 2 cocktails, you will get 2 additional glasses of the same price cocktail. Rooftop Garden Bar of Rex Saigon Hotel is one of the famous bright spots at night in Southeast Asia, with many special images that preserve old Saigon memories, in addition to the freshness of cuisine. and diverse drinks, is the ideal meeting place for you, family and friends. Posts: Nice News

Miss Ha Kieu Anh is not only admired for her beauty and wealth, but also one of the most beautiful girls. Not often showing off dishes made for her family, but she has been praised by many artists in showbiz for her cooking skills.

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight: “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop.

Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice.

Besides that, there is also a dish of acacia scallop fish.

Full of country feet but everyone looks craving.

Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again”. Than Thuy Ha and Linh Nga a good compliment.

Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time.

Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray.

The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, those are the dishes “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply.

Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone.

Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho.

Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself.

Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef.

She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests.

Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event.

Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class.

Refer to how to cook the best crab soup for all families:

Resources:

– Crab field: 1kg

– Spinach: 100 grams

– Jute: 100 grams

– Melon: 100 grams

– Onions: 4 bulbs

– Fish sauce, salt, monosodium glutamate, cooking oil.

Note:

– Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and more brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself.

– Vegetables should be selected carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup.

How to make crab and filter meat

– Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell.

– After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat.

– You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant.

– Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces.

– Chopped purple onion to separate.

How to cook crab soup

– Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab bricks step should be kept on low heat, avoiding burning crab bricks will no longer fragrant. Then leave the bowl separately.

– Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish.

Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy.