This is a pretty famous address with the best honey donuts in Hanoi. The number of customers coming to the shop every day is very crowded, so you often have to wait for a long time. The price of the cake is cheap, so people come here to buy it “dozen one” always come back to eat. Donuts with yellow cockroach wings are super attractive – Photo: Ut Vuong The cake “bathed” with honey is an undeniable delicacy – Photo: Nguyen Duy Donuts have a moderate sweet taste, not too harsh, so it takes a long time to eat. Honey donuts are slug with honey, bringing a characteristic, familiar taste. This is also a dish best-seller of the shop, in the amount given “spread out” in an uncountable day. In addition, the shop also has sweet donuts that are also worth a try. Inside the cake is the green bean paste, eating the fleshy flesh to the mouth. The filling is extremely rich with green beans and pureed – Photo: Ha Candy You can remind the seller of the cake a little longer and carefully so that the honey sticks to the cake better, eating will be “lived” Because sometimes the shop is too crowded, so the cake is turned a bit quickly. Trang Tien ice cream Trang Tien ice cream brand is too old and famous. Those who have the opportunity to visit Hanoi or take a one-way roundabout on the pedestrian street often invite each other to buy some ice cream to cool their guts. Prominent facade – Photo: Linh Ngo The “baby” ice cream cones lie neatly – Photo: Swan Lake Hồ The ice cream here still retains its traditional flavor over the years. Creamy, delicious, sweet but not boring. The taste is also quite varied. Especially the ice cream best-seller it’s ice cream cone. The cone shell is crispy, greasy, not mushy or spongy like many other types. Chocolate ice cream – Photo Viettiptop Famous delicious ice cream cone – Photo: Linh Ngo On weekday afternoons and weekends, the shop will be quite crowded. If you don’t mind being crowded and waiting, you should avoid this time frame! Ms. Am’s Shrimp Cake – Dong Xuan Alley Co Am shrimp cake is located at the beginning of Dong Xuan market lane, the intersection with Hang Chieu. The space is small, quite simple with only a few sets of plastic tables and chairs. It’s also nice to sit and eat shrimp cakes while watching the peaceful streets of Hanoi. The owner is very cute – Photo: Nguyen Van Khu The shrimp cakes here are fried to golden brown and crispy, the cakes sold to them are always fried, so they are always hot and fragrant. Each cake has 3 to 5 “uncle” of fresh shrimp and sweet potato chips. A person eats about 2 to 3 pieces and is full. Crispy shrimp cakes – Photo: Ha Thu Thao Let’s eat, wait! – Photo: Dau Thuy Trang The shop also serves more raw vegetables and herbs to help reduce boredom. The sweet and sour dipping sauce is quite suitable for the cake, even the kohlrabi is very tasty. The minus point at the shop is that you have to wait a long time, about 20 to 30 minutes to have the cake.

Materials to prepare: – celery – Tofu skin – carrot – garlic Doing: First, we wash the celery and then cut the celery into small and long pieces. Take some bean curd, break the bean scum into small pieces and soak in warm water for a while, add a little salt. When the bean curd is soft, cut the bean curd into pieces and set aside. Then, take some carrots, wash them and cut them into thin slices. Take some more garlic, smash it with a knife and mince it. After preparing the ingredients, blanch the ingredients. Put a sufficient amount of water in the pot, bring to a boil, then add celery and carrots to the water and blanch for 1-2 minutes. If you like a little crunch, don’t blanch it too long. If you want to eat soft, blanch longer. After blanching, take it out to drain and put the bean curd in a pot of blanching water for about a minute. After blanching the bean curd, quickly remove and rinse with cold water. If you prefer to eat crispy and softer, you can wash the above ingredients after blanching and then drain. Then, you put the celery, carrots, garlic, and bean curd into a large pot. Add a little salt to taste, a little chicken essence and white vinegar to enhance the taste of the dish. Then add a few drops of sesame oil, stir and remove the pot from the stove. If you want to make it more fragrant, you can heat the oil, add a little chili and other spices to stir-fry, then drizzle sesame oil on top of the vegetables, it will be crispy and delicious!

Tamarind, also known as acacia prickly, is a plant that lives in the tropics. (Illustration) It is not known when they appeared, but the shady rows of tamarind have become a familiar image of the Vietnamese countryside. The trunk is tall, coniferous and often grows wild, without needing to be nursed or fertilized. And the most attractive thing for the children is the swaying bunches of fruit at the top. Called tamarind, but this fruit grows all the way up. (Illustration) Although the water tamarind is divided into segments like normal sour tamarind, each fruit is bent into a strange curved circle. Water tamarind when young, the skin is green, flat and relatively hard. When it reaches maturity, it expands on both sides of the fruit body to reveal the white flesh and black seeds inside. But the most attractive is when they get old and turn pink and red, making all children crave. Tamarind water when ripe turns pinkish red and bends back into a ring. (Illustration) Picking tamarind is not easy, because the trunk has many thorns, so few dare to climb it. But the most “lucky” way is to throw stones to let them fall or wait until they fall, then pick them up and enjoy. They’re used to eating, so every time the fruit is ripe, they all stand under the tree “soup tamarind”. If you want to pick tamarind, you have to poke or throw stones to make the fruit fall. (Illustration) Although the layer of rice is a bit viscous, it has a very strange sweetness. There is no need to dip anything in salt and fish sauce, just chew on the white meat, wait for the aroma to spread slowly, very pleasing to the mouth. In addition, a little bit of flesh on the outside of the shell lingers in the throat, making the children want to eat again and again. The simple taste has gone into the carefree memories of many people. (Illustration) No one can resist this delicious childhood taste. (Illustration) Currently, tamarind does not seem to appear much even in the countryside. That’s why people sometimes forget the familiar food of that time, but every time they recall the image of tamarind swaying “inviting” so provocatively that all the children have to make a fuss, it’s like childhood rushing back. Such small joys are such a dear part of rural children.

And when you come to the sunny and windy land of the Central Highlands, do not miss the opportunity to discover the name that sounds scary but shows the cultural identity here, which is the deep pupa. Illustration At the beginning of summer, when the rains begin to fall, the Central Highlands region eagerly awaits this food. The caterpillars clinging to green leaves in the upland fields are considered an attractive specialty, they are processed into many unique dishes by the people here. Illustration This type of worm has a dark green color, a smooth stem that often clings to the leaves of the cassava plant. When the large round worms gradually pull the cocoons into pupae, it is also time for people to catch them to enjoy their unique flavor. It is not difficult to harvest deep pupae, just bring a plastic bag or bamboo mat and shake the branches, the worms will fall, sometimes full again. Illustration In the Central Highlands, people enjoy this dish in three ways: stir-fried, boiled and eaten raw. Those who like the thrill of biting into their round, plump pupa with their fleshy, greasy taste will often eat them raw. More sophisticated, then lightly fried and then sautéed with fish sauce and spices to add a different fatty crunch. Boiled deep pupa creates a highlight with a sweet, fatty and attractive taste. Illustration Illustration Although the pupa is rustic, it is loved by many diners. Even city people are not afraid to buy this highland specialty with the price 2-3 times more expensive than usual. Illustration Each year, the season of deep pupa appears very short, so whenever there is an opportunity, the Central Highlands people take advantage of this delicious and unique flavor. Gradually, the dish has become part of the culinary culture here.

I thought yam only appeared in family dishes, but when fried, it is one of the top street foods in Saigon. Not only keeping the purple color as well as the natural sweet flesh, this dish also has a faint fatty taste of fresh milk. Then when put on the outside of the crispy, hot fried crust, people will eat it all the time without getting bored. Illustration Fried yams do not make people feel dry but soft and moist, fragrant and easy to eat. (Illustration) Fried Sake I don’t know where this dish originated, but when combined with a layer of starch, sake is “shining” much better. Sake pieces are cut to taste and fried until they turn an eye-catching golden brown color. It’s so simple, but it has created a very “good” dish. Sake is characterized by its fat but not starchy flesh. The outside is crispy and fragrant, but the meat inside still retains its soft moisture, so you don’t have to worry about how much you eat. To increase the taste buds, people also shake with soot and cheese to make the dish delicious, sweet and sour. Illustration Sake may sound strange, but it is a popular snack for many Saigon people in the late afternoon. (Illustration) Banana Fried Pancake Fresh bananas combined with crispy crust make people want to eat forever. The banana is thick, rolled evenly and dipped in flour. After deep frying, it will create a golden crust and bring a completely new flavor. Bite into the crispy, salty crust and then touch the sweet banana inside, all intertwined to bring about a delicious and attractive flavor. The hot banana cake has just drained the oil, just blow it up and slowly sip it to feel it. The taste is popular, but it adds a special feature to Saigon street food. Illustration Fried banana cake is a popular street food in Saigon with its delicious crunchiness. (Illustration) Fried durian There are many ways to cook durian to create a flavorful dish and fried durian is one of them. People use durian meat that has been beaten into thin rice paper, then dipped in flour and deep fried in oil. The delicious and golden cake is eye-catching with a crispy crust. Although the kernel is not overwhelming, it is enough to occupy the taste buds by the characteristic passionate aroma. The dish is extremely ideal for those who are afraid of their mouth when enjoying this fruit directly. Because the cake reasonably harmonizes the crunchiness of the dough, the light fat of the durian. Illustration There is no doubt about the love of the fat people for this “passionate” delicious fruit. (Illustration)

INGREDIENTS FOR POTATO COOKING – Yellow sweet potato: 250g (excluding the skin, about 1-2 tubers); – Purple sweet potato: 250g (excluding the skin, about 1-2 tubers); – Tapioca flour: 200g; – Pandan leaves (sticky leaves): 3-5 leaves; – Ginger: 1 thumb-sized piece; – Salt: – ½ teaspoon of salt; – Granulated sugar: 1 teaspoon (white or yellow sugar); – Palm sugar: 80g (adjust according to taste); Mist black jelly powder: 30g. HOW TO MAKE TAIWAN POTATO POTATO Step 1: Cook black jelly with dew Put 30g of black jelly powder in a pot and soak it with 300ml of water for about 30 minutes, then put the pot on the stove and cook on medium heat until the jelly powder boils, reduce the heat, add 20g of jaggery, stir well. Let it boil for another 3-4 minutes so that the jelly powder is cooked, then turn off the heat. Remove the jelly into the box, let it cool, when the jelly solidifies, cut into 1.5cm pieces. Step 2: Prepare potatoes – Sweet potato peeled, washed, cut into pieces and steamed for about 10 minutes, poke the chopsticks into the potato and find it soft, it is cooked. Remember to keep each type of potato separately so that the color is not mixed. Step 3: Create a shape of sweet potato – Put the steamed sweet potatoes in a bowl, while the potatoes are still hot, use a large spoon to mash the two types of sweet potatoes into 2 different bowls. Then slowly add 100g of tapioca starch to each type of potato, mix well with a spatula, then use gloves to squeeze the dough into a homogeneous mass. If you find that the powder is dry, you can add more water, note for each 5ml teaspoon to avoid adding too much water and the dough is pasty. – Divide the dough into small dough balls, then cut them into long fibers, then cut them short into 1.5-2cm long potato sticks. The parts of dough that have not been made, remember to cover so that the dough does not dry. Step 4: Boil the sweet potato balls Put the pot on the stove, put in 1 liter of cold water, bring to a boil, then drop the tapioca balls into the boiling water, the tapioca balls will float for another 2-3 minutes until the potatoes are soft, then take them out and put them in a bowl of water Drop some ice cubes. Then take the purple and yellow potatoes out into separate bowls, add ½ teaspoon of sugar to each bowl, mix well. Step 5: Boil sugar water Put the pot on the stove, add 300ml of cold water, stir in jaggery until dissolved, bring to a boil, then drop the sticky rice leaves (washed, rolled up) and sliced ​​fresh ginger and cook for another 5 minutes. turn off the stove. Present: Display a bowl of black jelly, purple sweet potato, yellow sweet potato, top with sugar and enjoy. This summer dish can be served cold to enhance its taste, and can be served with pearls for added flavor. You can make potato flour once and then store it gradually by after cutting and shaping the flexible potato balls in step 3, rub them well with a little tapioca starch and then put them in the freezer to freeze. When needed, take it out to defrost and then proceed to the next steps, the potatoes are still soft and fragrant as usual. Wish you success in cooking Taiwanese sweet potato soup!

1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Steps 1. Prepare potatoes 2. Marinate potatoes 3. Bake potatoes 4. Mix cheese powder Prepare materials 1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Each piece of french fries is fragrant with the aroma of spices mixed with the attractive sweet salty cheese flavor. The potato dish is fried in an oil-free fryer, so it uses very little oil. How to make cheese fries 1 Preliminary processing of potatoes Scrub potatoes clean the peel, cut into pieces into areca zone. Soak the potatoes in water for about 10 minutes then wash off the starch sticking on the surface of the potato. Let the potatoes dry and pat dry with a towel. 2 Marinate potatoes Put the potatoes in the bag, add oil, salt and fragrant seasoning leaves, then stir well. 3 Baked potatoes Put the potatoes in an oil-free fryer. Fry the potatoes at 200 degrees C for 25 minutes 4 Mix the cheese powder Ripe potatoes removed, add cheese powder to mix well. Finished products: In the coming summer days, plus the epidemic becomes tense, the babies will stay home a lot. So moms should immediately try this oil-free fryer making french fries to swap dishes for your kids to eat more from time to time! Wish you success with this cheese shaker fries! According to the Vietnamese lifestyle

Here are 3 ways to make the simplest banana ice cream Make banana ice cream with a blender Illustration. Resources + 2 bananas + 2 teaspoons of cocoa powder + 2 tablespoons peanut butter + Half a bowl of roasted peanuts pounded + Fresh milk Making You just need to put all of the above ingredients (except roasted peanuts) in a blender, puree. Pour the ground mixture into the box to prevent the freezer for 6 hours. After the banana ice cream has hardened, sprinkle some peanuts on top to be used. How to make banana ice cream Resources + 3 ripe bananas + 250ml of coconut milk + 4 teaspoons of flour + 200gr desiccated coconut + 100gr of roasted peanuts and crushed + 4 teaspoons of condensed milk 1/4 teaspoon salt Making + Put coconut milk, flour, salt, condensed milk in a pot, turn on the stove to simmer, stir well until the mixture dissolves homogeneously, then turn off the heat, let cool. + Put each fruit in a plastic bag, press down flat. + Apply the original mixture on both sides of the pressed banana, add shredded coconut and sprinkle with a few peanuts. + Put the stick in the middle, wrap the plastic bag used to press the banana before then put it in the compartment for 6 hours to complete. How to make banana ice cream Resources + 4 bananas. + 200 ml of yogurt. + 100 ml of coconut milk. + 100 ml of fresh milk. + 50 ml of condensed milk. + Roasted peanuts, crushed. + Shredded coconut rice. Making + Cut banana into thin slices lengthwise, one fruit cut about 4 slices is just right. + Roasted peanuts, pounded, smashed Put the bananas in the box, 1 layer of banana, 1 layer of thinly roasted peanuts, on top is the layer of roasted peanuts and sprinkle with a little grated coconut. + Mix yogurt, fresh milk, condensed milk, coconut milk in a large bowl, mix well then pour into the banana box arranged. Shake gently to spread the milk evenly throughout the box. + Close the lid of the box and keep the refrigerator from freeing for about 6 hours. + When you want to eat, just take it out for 1-2 minutes for the ice cream to separate from the box, cut into small pieces to taste.

Packaging Roll The envelope looks simple, but it combines all the flavors in the world: fragrant scent from raw vegetables, fresh chives to chewy vermicelli fibers and crispy skin. Dipping the envelope into the thin fish sauce, adding pickles to eat is delicious to know. The envelope saw it was so compact, but eating 2-3 books was enough to fit. The price is “low”, only from 5,000-7,000 VND / book, no wonder this dish is loved so much by many “snacking” people. Squid – the dish looks simple, yet addictive. This dish is very popular with office workers because it is fast, the price is “chestnut” but attractive. Banh mi commercial Simple, easy to eat and available for a long time, it is not too difficult to find a row of small commercial bread in Saigon. Accompanying tiny trade, the skin also “contributes” to create a charming chewy and lumpy charm. Although the skin makes up a relatively small proportion of the bread core, if it is lacking, the dish will lose the harmony in each taste level. Crispy bread, a chewy fat leopard must have something that is both chewy and neutral. And of course, pork skin is the “standard without needing” choice. Although it is just a “supporting character” in this dish, the pork skin still shines as bright as any ingredients. Broken rice If the grilled ribs are rich and delicious, the pulp from the rice hearing of the skin completes the flavor. It is no exaggeration to say that without skin, it will not be able to create the famous Saigon broken rice dish. No flashy, fussy, light brown skin just blends in each hot rice grain, silently smelling fragrant. Chan a little fat onions, fish sauce, bite more ribs, eat with a little chewy, that’s enough to fill your stomach. Simplicity and sophistication are what diners feel about Saigon grilled pork and pork ribs. For standard Saigon broken rice dishes, there must be a few pieces of shredded skin. Silkworm cake Silkworm cake filled with coconut milk is both fat and greasy, making people feel bored easily, so it is necessary to have skin to reconcile the flavor. The tare fiber together with the chopped meat is dried and drained, covered evenly on the surface of the silkworm cake bowl. Not only emphasizing more color to help reduce boredom, but the crunchy, fragrant, fragrant skin of the skin also enhances the flavor of this popular dish. Adding raw vegetables, fish sauce or a tiny commercial is a complete convergence of all factors that make people fall in love. Pork skin neutralizes the fatty taste of coconut milk, no wonder why this dish is not bored forever. Noodles Vermicelli is a type of vermicelli mixed with raw vegetables and some ingredients, depending on your preference, filled with fish sauce and enjoyed. Simple as that, but also enough for people to eat and satisfy their taste buds. Fresh and chewy noodles, mixed with fragrant rice, all absorbent fish sauce mixed with sour – spicy – salty – sweet flavors. Many people like to add crispy fried spring rolls, thinly sliced ​​silk rolls, so there’s an instant bowl of quality vermicelli. This dish is easy to eat so it suits all tastes even the most difficult. All the ingredients are cheap, but it creates a bowl of vermicelli that can’t be better.

RESOURCES – Potatoes: 700g (4 large bulbs); – Shredded cheese: 100g; – Cornstarch: 90g; – Fragrant leaves: Rosemary (Rosemary) or Thyme (Thyme) or Thyme (Basil) are both: 2 teaspoons full. – Cilantro (cilantro) or fresh parsley: 1 small bunch. – Sausage (or sausage): 2 pcs. – White salt, seasoning salt. HOW TO MAKE SWEETS Step 1: Preliminary processing of raw materials – Wash and finely washed cilantro; – Peel potatoes, size areca pieces, put in a pot to boil with a little white salt. – Boiled sausages, finely sliced, to be about pomegranate seeds. If made from sausage, if you want to reduce fat, then after chopping it can be sautéed for about 3 minutes or put in an oil-free fryer for 4 minutes at 170 degrees Celsius. Step 2: Create sausage shape – Potatoes are cooked until cooked, then picked up in the basket for the procession. Then place the potatoes in a large bowl, using a spoon to puree while the potatoes are still hot. – Put all the ingredients: shredded cheese, 1/2 teaspoon seasoning salt, herbs, chopped coriander, cornstarch in mashed potatoes, put on gloves and mix to blend the ingredients. . Finally, add the chopped sausage, squeeze and mix the last time to get 1 block of smooth sweet potato flour. – Divide the potato flour block into small pieces of flour, and mold it into a sausage-sized shape. – Put the sausage potatoes in an oil-free fryer (lined with parchment paper or foil), fry for 15 minutes at 170 degrees C, then turn the sausage potato stick, bake for another 5 minutes at 185 When the potatoes are ripe, they are fine. The hot sausage potatoes are delicious. Wish you all success!