My family’s breakfast is usually not fussy, the dishes are prepared quickly but still have enough quality. In the picture is the chicken rice cake. First, I boiled the chicken with star anise, cinnamon, crushed ginger, and a roasted onion. Chicken broth is seasoned to taste. I continue to prepare the rice paper while waiting for the boiled chicken to cool. The cake is boiled until soft, just right. Boiled rice paper in a bowl, arrange shredded chicken, add onions, add hot broth, squeeze lemon, sprinkle with pepper and enjoy. If you are on the eat clean diet, you can refer to the brown rice noodle dish. First, you prepare a pot of boiling water, drop in sliced ​​tomatoes and cook until soft. Next, you drop it in, which is available in supermarkets. The beef or pork loin is thinly sliced, blanched until cooked. You taste the broth just eaten. Finally, you put the noodles, sprouts, meat, onions, and coriander in a bowl and pour the broth. Noodles are also sold in many supermarkets. Another attractive vermicelli dish for a nutritious breakfast during the epidemic season is rib tree vermicelli. I usually stew the whole rib, the softness is just right. To save time, you should stew the ribs from the dark. In the morning, you need to prepare tomatoes, drop the pot of broth with ribs, cook until soft and season to taste. Ripe tomatoes, you arrange vermicelli, ribs, add green onions, add broth and enjoy. Beef noodle soup is also a suggestion you can refer to. I usually choose flower corn for processing. After cleaning, the beef is stewed in a pressure cooker for 30 minutes with star anise, cinnamon, cardamom and roasted onions. The broth has a five-spice aroma, you can add more spices to your taste. If you have a noodle machine available, you should prepare fresh vermicelli from the evening and keep it in the refrigerator. More convenient, you can buy dried vermicelli available in supermarkets. During avocado season, you can take advantage of this nutritious fruit to make breakfast. This quick and nutritious meal includes sliced ​​avocado, scrambled eggs, and wholemeal bread. Another quick and filling breakfast is dumplings served with nut milk. I prepared dumplings from the night before, steamed it again in the morning, let it cool and still tasted delicious. I also make my own nut milk by machine. There are many types of convenient nut milk machines you should refer to. A working day at home will be more exciting with a quality breakfast. In addition to hot dishes, I also often swap meals for my family with breakfasts of fruit and vegetable smoothies with cereal. I divide the ingredients into several groups: green vegetables (kale, spinach, lettuce…), sweet fruits (ripe bananas, ripe mangoes, red apples…), berry fruits (strawberries, raspberries, etc.) black, blueberry…), fatty seeds (chia seeds, flax seeds, almonds, walnuts, cashews…), starches (oats…), protein-rich seeds (pumpkin seeds, hemp… .), liquid (nut milk, coconut water, filtered water, fresh milk…), powder (spirulina, moringa…).

Illustration The filling of this dish is not too picky. I usually grind the shoulder meat with dried onions, then mix it with finely chopped scallions, marinate some delicious fish sauce, main noodles, and pepper. If you want to add more “taste”, we should mince a little more young leaves mixed with meat. After letting the filling soak in the spices for a while, we can wrap the patties. There is an interesting thing, both guise leaves and river bones have different color characteristics of two-sided leaves. One side is dark green, one side is lighter in color and the petiole is quite hard. When wrapping the rolls, we should turn the light green side in, and the dark green side out so that the patty has a nice color. Spread a leaf, we put the spoonful of filling just enough with the leaf and then roll it evenly. After rolling the patty, the smart housewife often takes the leaf stalk to tighten the patty so it doesn’t fall apart. Put the pan on the stove, wait for the oil to be hot, then gently put the fried rice in it. Note that you should put the part with the edge of the leaf rolled in first. Remember to fry on low heat and turn it over with your hand so that the patties are evenly cooked. When the sausage is cooked, take it out on a plate with greaseproof paper and place it on a flat plate. Lot leaves, river bones eaten with rice and vermicelli are all suitable. Pick up a piece of golden, stretchy spring rolls, dip into a bowl of fish sauce mixed with lemon pepper and chili, we slowly enjoy. The flavor of the fragrant patties brings up the taste of the guava leaves, the river bones, the soft and fatty texture of the meat… it’s a real treat. If eaten with vermicelli, the dipping sauce is as light as the bun cha dipping sauce. Some people prefer grilled basil leaves because they don’t like the characteristic scent of river bones. However, with vermicelli with fresh bamboo sticks, the river bone cake is really delicious. This is also the “attractive” dish of some bun cha restaurants in Hanoi. In addition, river bone pork rolls are also combined by housewives with rice paper soup. The bowl of rice paper soup has a completely new flavor and color when it is dropped a few pieces of pork loin leaves on top. Cha la lot, river bones are not only made with pork, mothers also create a cute variation with beef patties. To make the patties sweeter and softer, we should blend pork with beef or mix diced pork fat into the filling. After rolling cha with guise leaves, river bones, we can bake it on a charcoal stove. When the leaves turn yellow, the meat is soft, and the fat is secreted out of the patties. Remove the patties from the blister, soak in a bowl of sweet and sour dipping sauce and pickle, we enjoy with vermicelli. If eaten with rice, beef patties with guise leaves, river bones just need to be dipped with salted fish sauce sprinkled with pepper. Although it is a simple dish, it has its own special flavor. Sometimes, I ask myself, does anyone still remember the taste of the dish with guise leaves and river bones?

Rolled rice paper 1 m A restaurant in the alley of Truong Chinh Street, Tan Binh District, serving curious dishes, rice paper rolls 1 m. Different from regular rice paper rolls, this giant version is for 2-3 people to eat, priced at 30,000 VND/piece. The roll is full of traditional toppings such as dried shrimp, mango, laksa leaves, avocado, and eggs. In particular, the accompanying sweet and sour sauce is the highlight of this unique dish. Photo: Ho Nguyen Linh Phuong. Many diners expressed their enjoyment when experiencing this dish. Food blogger Tebefood shared: “You’ll know after you go, it’s even longer than imagined. One part consists of 3 pieces of rice paper put together, can eat about 2 people. The rice paper is a bit dry, those who like to eat sticky can love it. The house sauce is sour and sour, especially the owner gives a lot of butter, so it’s quite fat.” The restaurant has local delivery. In addition to 1 meter long rice paper rolls, you can order shrimp and meat salad rolls, dried papaya salad with black beef, beef… here. Noodle salad with vermicelli A small noodle shop hiding in an alley for 16 years on Nghia Hoa Street, Tan Binh District is the place to serve this attractive salad. The taste of traditional vermicelli noodles is wrapped in compact salad rolls. Different from the hot noodle dish, the vermicelli roll salad is cool and suitable for cooling off in the summer. The layer of rice paper is dipped in the broth to make it soft and flexible, then add the familiar ingredients of the capital noodle dish such as fried tofu, boiled water spinach, spring rolls, crab sauce… Fried onions are sprinkled on top of the spring rolls. , served with tamarind fish sauce. Dipping salad rolls in tamarind sauce, diners will feel the sweet and sour taste, strangely fragrant. In addition to spring rolls costing 5,000 VND, you can buy and take home vermicelli and noodle soup here. Photo: Thuy Van. Black dish from bamboo charcoal The dishes made from bamboo charcoal attract foodies because of its strange black appearance. From desserts to savory dishes, you have a wide selection of black dishes in HCMC. Originated from Quang Ninh mine land, bamboo charcoal bread impress diners with the black crust and filling. From 20,000 to 45,000 VND, you can enjoy “dark bread” with fillings such as squid rolls, broken crab, shrimp shumai, grilled chicken, grilled beef with cheese and roasted pork… Nguyen Thai Binh Street ( District 1) and Pham Ngoc Thach (District 3) are the places to serve this dish. Photo: Ruahaman, lien_lieng. Attractive from appearance to taste, bamboo charcoal sandwich with salted egg sauce is a strange and delicious snack that is loved by young people in Saigon. Crispy sandwiches, strangely filled with bamboo charcoal, combined with fat, fluffy salted egg sauce. The food court in Ho Thi Ky market is the place to sell this dish for 10,000 VND/piece. Combo “dark cuisine” including fish balls, chicken cartilage, pudding attracts diners. The restaurant on Le Van Sy street, Phu Nhuan district, serves this dish for 59,000 VND/meat. With a mysterious black color, bamboo charcoal cake is an upgraded version of Vung Tau street food. Cake flour is mixed with bamboo charcoal to help create color, basic fillings such as crab sticks, eggs, oysters, shrimp. Sweet and sour fish sauce, raw vegetables help diners not get bored. A mixed dish costs 55,000 VND, sold at a restaurant on Tran Dinh Xu Street, District 1. Bamboo Charcoal Pearl Coconut Ice Cream attracts foodies with its impressive fatty taste. Coconut ice cream with bamboo charcoal flavor, greasy taste, served with chewy pearls. The address on Le Thanh Ton Street, District 1, is the place to sell this unique dish. Noodle milk tea Vermicelli, a common ingredient in noodle dishes, is found in the novel milk tea drink. The shop on Ta Quang Buu Street, District 8, is where you can enjoy this type of milk tea. Milk tea is mixed with Taiwanese style, combined with black pearls, thread pearls, vermicelli… Vermicelli is made from coconut jelly. When eating, diners will feel the crunchiness and fat. A special feature of this milk tea is that when enjoying, in addition to a straw, diners have to use chopsticks to pick up the vermicelli topping. Photo: Luu Anh Khoa.

Bored of rice but born a job It was known as a purely agricultural village, but in 1347, during the reign of King Tran Du Tong, Chou village was very poor at that time, but all year round, every month, having to hang around with rice and vegetables, it became boring. Rice morning. At noon, the cake is also made from rice. At night, open the pot, and the rice is in the eye. But the habit of life, what is boring to the neck is difficult to swallow. There is a man with a gentle and pure nature who shares that feeling with the villagers of Afternoon. That is Mr. Tran Dinh Han. Just because he wanted to create a dish from the same grain of rice in the lowland countryside where he was buried and cut his navel to make it more attractive than rice, cakes and thin porridge, the man with only the grain of flour was restless and worried. endless days. Then suddenly, at one point, Mr. Tran Dinh Han’s mind suddenly came up with an idea: take the rice to soak, then drain the water and put it in a stone mortar. Packing of rice paper products. Next, the old man used a clean cloth to cover the pounded rice and filtered it into powdered water. Finally, the paste was coated on a cloth and placed on the mouth of the copper pot. The flour was steamed, then Mr. Han brought it out to dry in the sun. When that thin powder was dried, Mr. Han ordered his family to cut it into small pieces, then ordered his family to cook it. And when I eat it, it is very strange and delicious. So Mr. Han and his relatives overcame boredom. Seeing that, the people of Chieu village learned to follow suit. In addition to slicing into thin strips, Mr. Han came up with the idea of ​​​​bringing toasted dried cakes. The cake is crispy, delicious, and fatty in the mouth. People call it traditional rice paper. Mr. Han is worshiped by Chuong villagers as the ancestor of the rice paper craft. When Mr. Khan left the temporary realm and returned to the Motherland, the villagers honored him as the village’s tutelary god. The village name becomes a culinary “brand” Mr. Tran Minh Khoa, one of the “masters” of making rice spring rolls from Chuong village, confided to guests like this: “The first cake that Mr. Tran Dinh Han created, there is only one round size. , 20 centimeters in diameter, as thick as today’s pho. Then, over time, the ancestors of Afternoon village “converted” it into rice paper rolls with different sizes, shapes, and thicknesses, depending on the purpose of use such as fried spring rolls, Rolled rice paper rolls!”. The most interesting thing, from the day it appeared on the Vietnamese culinary map until now, although it is made by traditional manual methods and has not been mixed with any preservative chemicals, but rice paper rolls Afternoon village is famous for being durable with time; long-term degradation, even when stored at different temperatures and humidity. After drying a few cakes of freshly-coated and still hot cakes, Mr. Khoa suddenly could not hide his secret pride when he confessed, with his own recipe that is only passed down in the village, Banh Nem Chuong once eaten is remembered for a lifetime. , Can not forget; cannot be mixed with any other place. According to Mr. Khoa, in the past, the people of Chuong village started their work of making rice paper rolls around 5 am. Back in the day, it was “in the old days…” the dough for making rice paper rolls was hand-milled with a mortar. Until the cake is coated on the surface of the copper pot, it is still in the traditional manual way. In addition, the copper pot is heated with firewood, then with coal. So a rice paper roll was born, bringing with it the hardships and hardships of the person who made it. But now, the age of technology and machines has helped the people of Chuong village to be a bit more leisurely in the process of producing rice paper rolls with a greater number of products and better quality than the “once upon… that’s it! Each house has a secret Mr. Khoa happily shared, the process of making rice paper rolls requires careful, meticulous, thoughtful, clean and very professional to produce products that reach the “brand” of Chuong village. The first is the choice of rice. It must be the “brother” of Khang Dan rice that the people in the area cultivate to “catch the eyes” of the workers who produce rice paper rolls in Chuong village. After having the rice that “couldn’t be more satisfying”, people wash it thoroughly, drooling out the by-products. Next, soak the rice for about two hours. Mrs. Bui Thi Bich, a pure-hearted woman who is over 80 years old this year, was taught by her parents how to make rice spring rolls from the age of 6, confided: Particularly for the type of rice paper rolls for export, the soaking time takes place. less than the default “three rem”. It is thanks to the shorter soaking time than usual that the rice paper rolls made are less sour. As a result, its “output” price is always higher than the domestic market. Having fun, Bich confided: The people of Chuong village make rice paper rolls in their own way. Choosing the right type of “input” rice is already important, but the secret to preparing the ingredients after the rice has been milled into water powder plays a special role for the rice paper rolls. For hundreds of years, the people of Chuong village have never had the same recipe for the above. Because, each house, each clan has its own secret. Mr. Tran Van Loi, Bich’s son, gently added his mother’s story: One of the equally important things is the process of coating the cake, although this stage is now done very professionally by machine. modern cakes. By his special experience, one will know at what temperature boiling water will help the product to ripen. And get the bright white color, while still “preserving” the fragrance of the “brother” of Khang Dan rice. As a professional worker, Mr. Tran Van Loi is as sure as a nail that: After all, the drying process is the most difficult and strenuous because it depends on the weather. In order to have a “field in and out” thanks to the rice paper rolls, all year round the people of the afternoon village must: “Look at the sky, look at the earth, look at the clouds / Look at the rain, look at the wind, …”, otherwise they will “spoiled” only in an instant. Mrs. Bich slowly turned her teary eyes full of crow’s feet, looking into the unknown and recalling: Over the past few hundred years, the profession of making rice paper rolls of the Chu village people has experienced many ups and downs. The most difficult thing is the transition from the subsidized bureaucracy to the market mechanism. At that time, imported rice paper rolls flooded in like flood water. The goods they produced were not competitive enough, and countless households in Chuong village became depressed and thought of disbanding. But that’s what I thought would happen when someone in the village started to quit their job, causing the whole village to panic and panic. But then the market whirlwind gradually stabilized, the people of Afternoon village gradually got used to it. People clung to each other and stood up when they had recovered from a strange storm. And craft villages continue to exist, develop methodically and fundamentally until now. Tails After a few hundred years, the rice paper rolls still carry the “brand” of Chuong village. But the place name of Afternoon village is only an oral name in folklore. As for the old Chuong village of Mr. Tran Dinh Han, a rice cake maker, now part of it is in Mot village, the rest is in Nam village of Mao Cau village, Nguyen Ly commune, Ly Nhan district, Ha Nam province. Afternoon village in the 4.0 era currently has 190 households and 850 people. Of which, there are up to 150 households and about 400 people specializing in making rice paper rolls. With more than 70 tons of rice paper rolls “out of the oven” every day, the products of Chuong villagers not only have a stable market share in the domestic market but are also exported to a number of countries, such as Russia, France, and Brazil. Lan etc… His eyes suddenly became teary and with an emotional voice, Mr. Tran Van Loi confided: “In the past, every year, whether it’s highs or lows, every year on the 10th day of the second lunar month, the We, the descendants of the Chieu village people, hold the communal house festival. That is the day the descendants of the village of Afternoon expressed their gratitude to the Holy Citadel of the village Tran Dinh Han, who “birthed” the first rice paper – the “father” of rice paper rolls in the afternoon village – now – a long time ago. almost 700 years. February 10 is also the day when brothers, descendants of generations have the opportunity to meet together to discuss how to preserve, preserve and develop in a sustainable way, the basis of rice paper rolls – a cultural heritage. priceless object of the village – in the future and forever, brother!”.

Bac Giang lychee: Referring to Bac Giang specialties, it is impossible not to mention lychee. Lychee is sweet, thick pulp, small seeds are delicious lychee. In addition to fresh lychee here, people also dry lychees to keep the flavor of litchi without losing the characteristic sweetness of this fruit. Yen The hill chicken: It is impossible not to mention Yen The hill chicken, one of the famous specialties in Bac Giang. Hill chicken meat is usually firm, sweet and fragrant, not mushy and chewy. The most delicious dish is boiled chicken with salt and lemon leaves, chicken broth can be used to cook noodles or chan with rice is also great. Banh Da Ke: The richness and attractiveness of Bac Giang cuisine is reflected in many famous Bac Giang delicious dishes and famous specialties in Bac Giang that should be enjoyed. Banh Da Ke is one of the typical dishes of the Northern countryside. Dong Quang molded cake: This is one of Bac Giang’s specialties that you should try, with a piece of white cake, soft and smooth, both flexible and fragrant, with a rich, rich flavor of the homeland. Nham Ca: A rather strange dish for diners who have never visited Bac Giang. Nham fish is made from ingredients such as black filling, bacon, carp, herbs, sour star fruit, roasted peanuts, basil, … all of which are preliminarily processed and mixed together, sprinkled a little on top. fragrant roasted peanuts have been crushed. This dish can be served with soy sauce. Tho Ha rice paper: This snack has long been famous from afar for its delicious taste, carefully selected and meticulously processed from the skillful hands of the baker here. Tho Ha rice paper has sesame rice cake and coconut rice paper, each type has a delicious and attractive taste. Noodles Luc Ngan: This is a type of dry noodle to bring home as a gift for relatives, very convenient, made from rice of the Bao Thai Hong rice variety, so the noodles are flexible, smooth, used as instant noodles and perhaps how to prepare them. The best dish is to eat Chu noodles in a hot pot meal or cook with a bowl of sour soup with minced meat or bone broth. Luc Ngan sucker cake: is a cake made from glutinous rice flour, molasses and spicy vegetables (green cabbage). Spicy vegetables washed, pounded and squeezed to get water, kneaded glutinous rice flour with spicy mustard leaf juice, then molded the cake (rounded like a floating cake), dropped the cake into a pan of cooking oil and fried until it was golden, took out the cake, quickly released it. into the pot of molasses (the pot of honey is simmered). The cake has a sweet taste of molasses mixed with glutinous rice. This is a unique dish of the San Rui ethnic group in the Luc Ngan region. The ingredients for making shoulder cakes are glutinous rice, sugar, green beans, banana leaves, wormwood… Hiep Hoa Sesame Salad is a typical rustic dish often made to invite distinguished guests when coming to Bac Giang to play. This dish has this unique flavor that makes anyone who eats it and remembers it forever. Eating sesame fish salad is indispensable for spices such as: clove leaves, fig leaves, sesame leaves… Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Legend has it that the profession of making rice paper in Luong, Do Luong, Nghe An provinces has been passed down through generations in the village. Up to now, the age of the craft village is more than 300 years. Previously, Vinh Duc craft village was located in Lien Son commune, until 1989, Lien Son commune merged with Do Luong town. In 2005, the People’s Committee of Nghe An province recognized this place as Vinh Duc rice paper production village. The oldest person making rice paper here also does not know when the origin of this craft village was. They only remember that they were handed down by their grandparents and parents how to make the best rice paper. To make a delicious rice cake must go through many stages. The feat from selecting raw materials to processing and manufacturing. Raw materials usually use rice with little plasticity, commonly used rice is Khang Dan 18, plain rice to coat cakes. After soaking the rice for one night, the rice is cleaned and the grit is then ground into a powder, mixed with black sesame. To increase the delicious taste, people add pepper, crushed garlic, mixed with rice flour. This is also the secret to making the unique taste of Do Luong rice paper. The flour mixture, after being mixed well, will be coated with a thin layer on a griddle made of cloth, on a pot of boiling water. When the rice paper is cooked, it is gently spread on the cork grid to cool before drying. When drying the cake, about every 2 hours, the cake will be turned over once to dry evenly. If it is very sunny, you have to watch the cake, turn the cake often because it is too sunny, the cake will be hard and curved, not good looking and difficult to bake. After drying, the rice cakes will be baked on a hot coal stove or fried in oil. Bake so that the cake expands evenly, bringing up the strong aroma of pepper and garlic, the fleshy taste of rice flour, and black sesame. In 2017, Do Luong Banh Da was granted an intellectual property certificate. Currently, Vinh Duc craft village has more than 100 households producing rice paper all year round. Every house is busy, red with fire. The fragrant smoke from the baking spread over a large area. Although the rice paper is small, it has become an unforgettable home taste for many people in Nghe An.

As a kitchen lover, passionate about cooking, Ms. Thu Phuong (Hanoi) always explores and prepares dishes according to her own experience. She shared: Although she is busy with work, she still cleverly arranges to spend time in the kitchen. To save time, with many dishes, especially fried spring rolls, which are quite elaborately processed, she makes hundreds of them each time, then put them in the freezer to eat gradually. Ms. Thu Phuong. To be able to pack hundreds of spring rolls at a time and keep them in the freezer, but still delicious and crispy when eating, please immediately pocket a few tips shared by Ms. Package of spring rolls According to Phuong’s experience, when wrapping spring rolls, you should not roll them too tightly, this will cause when fried spring rolls, the filling with vermicelli and eggs inside expand a little, the rice paper (rice paper) will be torn. will be revealed. How to make spring rolls crispy You can mix a bowl of diluted sugar water and then spread it on unfried spring rolls. This will make spring rolls yellow, crispy and delicious. Or you can use vinegar water to spread it on rice paper rolls. Take ½ cup of water, add about 1 tablespoon of rice vinegar, stir well, this mixture is used to soften the rice paper when wrapping and has the effect of making spring rolls more crispy and beautiful when frying. How to fry spring rolls Method 1: Fry 2 times After rolling spring rolls, sisters proceed to fry spring rolls into oil twice. For the first time, heat the oil on low heat and then fry the spring rolls for a short time, then take them out and put them on paper towels. After the first round of frying, you can change the oil and fry the spring rolls until they are fully cooked and the spring rolls will be golden and crispy. Method 2: Deep fry in oil In this way, the fried spring rolls will cook faster and the golden color will be evenly distributed on all sides of the spring rolls. To save oil, you can use a deep pan or a small pan to fry. Method 3: Add lemon juice When the oil is put in the pan, add a few drops of lemon juice, fry it without oil splashing but also help the spring rolls to be crispy. Remove and place on absorbent paper. How to preserve spring rolls to eat gradually Method 1: – Fried spring rolls – Then you let it cool, put it in a box and should not be too tight – When eating, defrost. Remember to fry in hot oil, or in an oil-free fryer, it will always be crispy. – You should buy a sealed box. If the box is not sealed, spring rolls are easily stuck with ice after being removed from the freezer. – If defrosting by microwave, do not defrost completely, spring rolls will be broken. In addition, always let the cooking oil really boil before dropping the spring rolls in. Method 2: – You mix spring rolls as usual but do not add eggs. Mix well and store in an airtight container in the refrigerator. – When needed, put it from the freezer to the fridge for 8-10 hours. When the filling is defrosted, then add the eggs and roll the spring rolls. This way, spring rolls will not be crushed and fresher than fried spring rolls first and then frozen.

Crab cakes This is the dish that has made a name for Hai Phong cuisine. Each bowl of rice paper has a rich color combination. The copper red color of rice paper, the pinkish brown color of crab bricks, the bright red color of tomatoes, the young green color of water spinach, the dark green color of fried bay leaf rolls, the yellow color of fried fish and onions. This is a nutritious dish. Saigonese foodies can enjoy this portland specialty at Aunt Ly’s restaurant, where dishes with typical Northern flavor are prepared. Some diners who have come to experience said that the entrance to the restaurant is quite small, the signboard is hidden, so it is difficult to find. The store does not have a specific parking location. In return, the interior space is cozy with yellow lights, blue walls bring a pleasant feeling. Address: Dong Khoi, District 1 Price: 78,000 VND Business hours: 8-22pm Crab cake is a specialty of the city of red phoenix flowers. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “This crab rice cake reminds me of vermicelli soup the first time I enjoy it. A bowl of fried rice, crab sauce, water spinach, fried fish cakes, beef with lolot leaves and chewy red rice paper noodles. The broth is quite good. The taste is light but the taste is a bit pale, it may not be suitable for those who are used to eating salty and spicy food. Ngatrinh195: “The shop uses 2 plastic bags for the broth, no clogging, chili, and sauce attached. The rice paper sticks to the paper box. The packaging to deliver the food to the place is not commensurate with the price, reducing the deliciousness. customers’ mouths. You should eat on the spot rather than buy.” Rolls The dish is loved by many diners because of its deliciousness, hotness and not causing boredom. The filling usually includes minced lean meat, wood ear, onion, green onion. The dipping sauce is an indispensable accompaniment. Banh cuon 133 is a familiar rendezvous with late-night eaters. The sidewalk restaurant gives you a true street food experience. The menu here includes hot rolls, egg rolls combined with spring rolls, cinnamon rolls, spring rolls, fried green bean cakes. Address: To Hien Thanh, District 10 Price: 15,000-35,000 VND Business hours: 17-3h The plate of hot rolls is the ideal culinary suggestion for dinner. Photo: Mysteriousaigon. Diners commented: Thuy Ngan: “The egg roll part includes beef rolls, silk rolls, cinnamon rolls, spring rolls, crispy shrimp cakes and a cup of fish sauce to taste. The shop is on the roadside, but the seller ensures hygiene and uses gloves. when preparing food, the seats are clean”. Icu Icu: “The portion is quite full for the price. The filling is good, the seasoning is just right, the aroma of onions, the rolls are not breaded”. Crispy skinned chicken sticky rice Hong’s restaurant helps night owls satisfy their taste buds with a variety of delicious sticky rice dishes such as char siu, crispy chicken, mixed… Mysteriousaigon account shared on personal page: “The special feature of sticky rice here lies in 3 ingredients. Fried chicken skin with fish sauce, crispy, fragrant, strange to eat. Braised quail eggs are rich, salty and sweet taste. The shop uses char bau (spiced radish) to replace sour clothes for diners. relieve boredom”. The shop mainly sells take away. From about 22:00 at night, the number of customers came to buy quite crowded. Address: Cach Mang Thang Tam, Tan Binh District Price: 25,000-55,000 VND Business hours: 15h30-3h30 The sticky rice section has a variety of side dishes to keep you full for a long time. Photo: Mysteriousaigon. Diners commented: Lanwiththi: “The sticky rice box includes a big chicken thigh, deep-fried skin, fried quail eggs with sauce, char siu, sausages, spring rolls, sassafras, fried onions… The sauce has a strange sweet and salty taste. 55,000 VND is suitable for 2 people to eat. The restaurant is quite crowded, if you come to buy at the place, you often have to wait in line.” Anly1: “Tasty sticky rice, good quality, but recently the seller has tasted a bit too sweet, easy to get bored. Those who don’t like sweet should consider it”. Beef hotpot Nha Chay area has the style of a pub but not too crowded. The shop uses low-sized tables and chairs, creating a casual feeling. The menu is quite rich such as Thai hot pot, fish sauce, beef cartilage sausage, pepper stewed stomach … but the most worth trying is still beef hot pot. Address: Doan Van Bo, District 4 Price: 150,000-220,000 VND Business hours: 12-2am the next morning The steaming hot pot is the right choice for you to sip late at night. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “The hot pot is delicious and clear. At first, the taste is a bit bland, but the more you enjoy it, the more rich you will feel. The meat is not much, the tofu is tender, the tofu is crispy and fragrant. The portion is suitable. For 2 people to eat. In addition to hot pot, young chicken eggs with garlic or fried tofu with lemongrass and chili are quite suitable for you to eat at night.” Thuys Duongs: “Beef hot pot but practically no beef. The hot pot is mainly beef intestines, book leaves, radish, bitter cabbage, centella asiatica, 2 noodles. The hotpot is not so excellent”. Must-try dishes if you only have 1 night in HCMC Joining a food tour in Ho Chi Minh City, foreign tourists are transported by motorbikes to some famous places by the guide and visit special local restaurants.