In Da Nang, the Golden Bridge – Sun World Ba Na Hills continues to be an attractive destination for visitors with the return of the B’estival Cuisine and Beer Festival that takes place over 4 months, from April 30 to September 15. / 2021. Here, visitors can enjoy cold fresh beer, famous delicacies from Thailand, China, Germany, Italy …, explore many “right” street food such as: BBQ, pizza, hamburger … Not only that, visitors can immerse themselves in fun activities at the “Land of the Summer Festival” such as: finding the King of Beer, challenging the Food God, wearing festive costumes to participate in European folk games, enjoy street art shows, or admire a unique underwater performance at Beer Plaza waterfall. Exciting sea tourism festival Sam Son – Thanh Hoa From April 24 to July 30, 2021, visitors to Sam Son (Thanh Hoa) will experience a series of fascinating events within the framework of the sea tourism festival held by Sun Group. In particular, visitors can not miss: the opening art night of the Sam Son – Thanh Hoa sea tourism festival 2021, the kite flying festival “Aerial Dance”, art shows gathering many floating artists. on Saturday, high-displacement motorcycle festival, weekly street Carnival … After the opening night, a series of activities to respond and accompany will start with the kite flying festival “Aerial Dance”, scheduled to take place on April 26-27. The event brings together famous artisans, kite clubs from all parts of the country. This place will make a mark with unique products such as 60m dinosaur kite, 80m phoenix kite, 70m monster kite … The big motorcycle festival is scheduled to take place on April 29. Then, during the holidays of April 30 – May 1 and every Saturday (from May 8 to August 30), the stage on Ho Xuan Huong Street will be the venue for a series of art shows by Xi. Sun Group invests in building on many themes, including modern EDM music with the presence of famous DJs. Brilliant and colorful flowers at Fansipan In Sa Pa (Lao Cai), Sun World Fansipan Legend also offers a series of unique festival programs, lasting from April 15 to the end of the year. Specifically, from April 16 to June 31, visitors to Fansipan can admire the flower festival with hundreds of blooming species such as yellow wooden chrysanthemum hill, white safflower garden or yellow canola flower strip. Along with that, the largest rose valley in Vietnam at the cable car station is where millions of ancient roses, Sa Pa roses are blooming, radiating fragrant scent. On the top of Fansipan, azaleas are gradually blooming flowers at the foot of the Bodhisattva Avalokiteshvara statue and along Arhat Road. Not only that, throughout the resort, many small scenes and landscapes made from fresh flowers in bold Northwest colors such as: Nang Quyen miniatures, rose road … will be check-in corners that cannot be left out. Missed in the summer of “believers” travel. From April 30 to May 2, the race “Horses in the clouds” will also kick off with the participation of the top northwest horse and horse duo. Alternating the races, visitors can also enjoy the colorful parade of the “cavalry” team with bows, crossbows, and flags, reviving the heroic atmosphere of the Northwest. Class of art shows Famous for many popular art shows, Sun Group’s Sun World destinations promise to bring new experiences to visitors this summer. The return of “Dance on the clouds” at Sun World Fansipan Legend is good news for tourists, as well as those who love the culture of the Northwest, love the land of Sa Pa. The love story with the happy ending of the guy Do, Mrs. Quyen is recreated subtly, artistically, bringing the thrill of the Northwest to the mysterious colors. Performance has a change, a breakthrough from choreography, music to the stage. “Dance on the clouds 2021” will bring many new emotions. In particular, famous names such as director Pham Hoang Nam, choreographer Kieu Le and musician Nguyen Manh Tien will recreate “Dance on the Clouds”, bringing unique shows of Sun World Fansipan Legend. Another good news for art lovers, this year, Ba Na Hills will bring the show “The Golden Heart” bringing together more than 130 international artists with a variety of performing arts languages ​​such as circus, virtual. art, drumming … “The Golden Heart” opens interesting chapters about the troubled but romantic love story of Huong Duong and Dao Chuong, bringing the audience through a range of emotions: from surprise to surprise and bursting. admire. The mysteries of the Kingdom of the Heart, the top performances, the glamorous and glamorous costumes, the artists’ skillful industry, the fascinating music … all create the artistic “party”. unforgettable. Not stopping there, Asia Park – Asia Park (Da Nang) will hold The Rap Show. For the first time in the Central region, The Rap Show gathers the Vietnamese rap star with a series of names such as Wowy, BinZ, MCK, Tlinh, Gducky, RiskyStar, Youno BigBoi, Lona Kieu Loan, Bach Cong Khanh .. The stage of this cult music event was designed by general director Vuong Khang – the person behind the success of popular television programs such as: Rap Viet, Who is that person, Super Intelligence … The majestic art shows, “extreme chill”, “extreme” festivals throughout the 3 regions at Sun Group’s tourist and entertainment areas will make this summer more memorable than ever.

Raw raw beef with lemon 300 grams of sirloin beef
1 onion
100 gr of roasted peanuts
2 fresh lemons, 2 garlic cloves, 1 fresh chili, coriander, mint, cilantro …
Spices: Salt, soup powder, sugar, pepper, pasta (optional) Delicious food every day: Lime beef. How to make lemongrass beef To get a standardized beef with lemongrass, the first thing to do is to choose and buy fresh beef. The meat is washed, dried with a clean cloth, then sliced ​​(the thinner the better).
Onions peeled, sliced ​​areca, thin. Peeled garlic, minced. Chilli seeds, chopped. Peanuts bring cooked, peeled and crushed. Squeeze 2 lemons to get juice (remove the seeds to prevent bitterness). Lettuce, mint, cilantro … picked, washed, chopped.
Take a large bowl, add the sliced ​​beef and lemon juice and mix well, put in the refrigerator cooler. Use the chopsticks to stir the beef once every 1 hour to make it evenly cooked. After about 3 hours, the meat will be cooked.
Take out all the lemon juice and add 3 teaspoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of MSG (optional), 1 teaspoon of seasoning seeds, 1 teaspoon of pepper and mix. Evenly, marinate for at least 20 minutes until spices are evenly absorbed.
Finally, add the onions, chili, and garlic and mix well with the beef (you can taste it to adjust the seasoning to fit). Prepare to eat, add herbs and roasted peanuts to the island and enjoy.

One of the snacks you need to try when coming to the land of Nư is “put on”. The name may seem strange and confusing at first glance. In fact, boiled dishes are familiar snacks including grilled skewers, beef roll with betel leaves, and rolls. Grilled skewers and beef roll with guise leaves are not too strange to many people, but skewers are quite special. Along the coastline of Tuy Hoa, you will see many smoky roadside shops. On the grill are fragrant skewers that are hard to resist. The raw material to make a Phu Yen standard skewer is minced pork, which is processed to fit your mouth, rolled outside is a layer of rice cake. Unlike other places, Phu Yen Banh Mi is coated with a thick layer, so when grilled, it has a fragrant and crispy taste in the mouth. Served with thyme are raw vegetables, sliced ​​cucumbers and green mangoes. In addition, many people also have a habit of rolling the skewers with salad. In addition to the sweet and sour garlic and chili fish sauce that is properly prepared to dot with, there is also a black soy sauce that is a special feature that is rarely eaten with boilers in Phu Yen. Most people will usually give half chili sauce, half of the black sauce mixed with the ready-to-eat fish sauce will taste better. Every evening, along the coastline of Tuy Hoa, you will find rows of fragrant roadside. The aroma of the skewers spreads making people involuntarily stop and enjoy. Pierced are sold in many nooks and crannies on the streets of Phu Yen, but the best ones are probably the ones near 1/4 square. With the price of only 2,000 VND / skew, visitors will surely not be able to ignore this snack when coming to the land known as the land of “Yellow Flowers of Green Grass”. Fatty grilled meat mixed in the crispy crispy crispy of the grilled pork, the more you chew you will feel the harmony of each ingredient in the taste. Photo: IT. Invite readers to watch the video “Fluttering the price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

Resources: – 200 gr of beef fillet – Toad – 1 onion – Kumquat (kumquat) – Lettuce, cinnamon leaves – Chili peppers – Garlic, scallions, peanuts (peanuts) Making: Step 1: Toad, remove the peel, slice thin, mix toad with a little sugar to absorb. Step 2: Thin slices of onion soaked. Ice water, add 1/2 tablespoon of sugar. Mix well to reduce the pungent flavor. Kumquat squeezed water, leaving a little for slicing. The herbs washed, chopped. Step 3: Thinly sliced ​​beef, season in beef with 1 teaspoon of minced garlic, 1/2 teaspoon of oyster oil, 1/2 teaspoon of seasoning seeds. Marinate 10 minutes. After marinating, we put the beef in the pan and fry it to fragrant, if the beef is just cooked, take it out. Step 4: Put the toads, onions, herbs, beef, chili, sliced ​​kumquat in a large bowl. Add 2 tablespoons of sugar, 3 tablespoons of kumquat juice, and 2 tablespoons of fish sauce. Use your hands to mix well to absorb. Put the salad on the plate, add peanuts to the face. When eating with sweet and sour fish sauce. Sweet and sour toads Resources: Stomach toad: 1.5kg – Sugar: 150g Salt: 3 teaspoons – Chili powder: 3 teaspoons – Garlic, chili fruit – Wash and dry the glass jar Making: Step 1 Boil 350ml of water with sugar to dissolve the sugar. Let the sugar water cool, then add 2 teaspoons of salt, chili powder and fresh chili sliced ​​and crushed garlic, let rest for about 10 minutes. Step 2 Toad, wash, peel off the outer shell, soak in a bowl of boiled water to cool, add a little salt, soak for 15 minutes and then leave in the basket to drain. Step 3 Put the stomachs into a glass jar one after another, then pour the sweet and sour water mixture into the jar. Cover tightly to a dry place for about 1 day to use. When eating, you use chopsticks to pick each fruit into a bowl, you can cut small pieces if you want. The dish is crunchy and delicious, sour, sweet, spicy, and mildly salty. For a long time to use gradually, you store in the refrigerator cooler to use from 7 to 10 days. Pickled toad chili salt Resources: – 500gr green toad – 2 capsicum – 1 teaspoon chili powder – 70gr of sugar – 120gr fish sauce – 1 garlic bulb – 1 teaspoon of salt – 300ml of filtered water – Clean glass jar Instructions on how to: Step 1: Toad bought, washed, peeled, cut into bite-sized pieces, discarded seeds. Soak toad in a bowl of water with 1 teaspoon of salt and soak for 10 minutes, then take out to drain. Wash the chili, the garlic is peeled off and then grind the garlic and chili to puree or chopped well. Step 2: You put water, sugar, fish sauce into the pot and stir to dissolve the sugar, turn on the stove to boil the fish sauce mixture, then add minced chili, chili powder and stir well, turn off the heat, let cool. absolutely. Step 3: Put the chopped toad in a clean glass jar, then pour the cooled chili fish sauce mixture into it, then pour it. Cover and soak for about 1 day to eat. Pig ear salad Resources: – A pig’s ear
– 2 green mangoes
– 1 / 2kg of toads
– Sauce
– 10 capsicum
– 5 regular chili
– 10 tablespoons of white sugar
– 120ml fish sauce
– 1 lemon
– 5 kicks
– 3 lemongrass trees
– 1 ginger root
– Some laksa leaves
– 1/2 teaspoon of MSG
– 1 garlic bulb Making: Wash the pig’s ears thoroughly (with large seed salt, vinegar, close ginger to eliminate odors) and then boil with 30 grams of ginger, rinse and 15 ml of vinegar for about 10 minutes for the pig’s ears to ripen. After the pig’s ears are ripe, take it out, drop it in a bowl of ice water to make the pig’s ears crisp and white. When the pig’s ears are cool, take them out to drain and then cut them to taste. With chili, you should blanch in boiling water, then grind with peeled garlic, puree until you see them as smooth as soy sauce. Next, you put fish sauce on the stove and heat over medium heat, then add 10 tablespoons of white sugar, 1/2 teaspoon of MSG. Stir the mixture to dissolve and then continue to mince the dangerous peppers, the garlic chili mixture mixture is cooked in low heat, just cook and stir to avoid burning. Heat until mixture thickens. Use a large bowl or bowl, then add pork ears, toads, mangoes, peppers and sliced ​​lemongrass and mix. After you’ve mixed all the ingredients, sprinkle the previously prepared spicy sauce, then mix well until all of the seasoning is absorbed. Tieu Bao (Synthetic) Photo: Collectibles

Pho is a dish that hurts expatriates whenever they remember their homeland, is a dish that foreigners who come to Vietnam must definitely taste. The most famous is Hanoi pho. One day in the beginning of the year, a man called to the culinary artist Anh Tuyet earnestly wanted to enjoy the pho flavored with old Hanoi cooked by her own hands. Hanoi beef noodle soup He added that pho is so different now, I can no longer feel the essence of pho. Many people eat just to eat, to eat, not to eat to enjoy. I’m just afraid of the fading of traditional pho and losing its essence. Sympathizing with the enthusiastic guest with pho and also a little bit dissatisfied with Hanoi cuisine, even though she was very busy, Ms. Anh Tuyet accepted the invitation to cook a separate pot of pho according to his wishes. In the middle of January of Mau Tuat year, his family and close friends had the opportunity to enjoy beef noodle soup in the cozy atmosphere of Anh Tuyet restaurant at 25 Ma May (Hanoi). Soft yellow light, a vase of cherry blossoms and a vase of violets with dahlia flowers fill the space with spring colors. After enjoying pho, the guest expressed his satisfaction, did not need to eat, but right from the moment I smelled pho, I saw the “leap” taste, feeling very comfortable. In terms of sense, the slices of beef in the bowl are like falling petals, not slices of meat placed on the map. When I ate the first bite, I felt reassured about the quality, the more delicious the meat, the more delicious it was to eat. Sharing the secret of cooking pho, artist Anh Tuyet said that she did not use her ribs, only simmered the bones for 12 hours, until the bones were as white as lime to meet the requirements, but had to remove the marrow to avoid cholesterol. Fish sauce must be a delicious, sweet taste, not seasoning with main noodles. The broth is fat-free, fragrant with grilled ginger, cinnamon, anise, cardamom …, and beef bones are thoroughly bleached so that the water no longer causes the smell of beef. The beef must be sliced ​​so that after being placed in the bowl and hot with hot water, the pieces of meat hang down, blending together. With the artist Anh Tuyet, to have a delicious dish, she focuses right from the selection of ingredients plus experience and the feat of processing. The most important thing is that she always put all her heart and soul into each dish she cooks. 25 Ma May House (Hanoi) is the place where the artist Anh Tuyet regularly receives those who love the taste of old Hanoi cuisine. In the story of the tea cup on spring day, the artist Anh Tuyet passionately told about the dishes she cooked, about the selection of ingredients, the exquisite presentation, and the delicate way of eating of the old Hanoians … The guests also sympathize with a heart that is always eager to preserve the quintessence of cuisine, always wanting to raise the culinary arts to a new level. For those who have once enjoyed the dishes prepared by Anh Tuyet artist, when leaving will certainly meet her again, not only because of the charm of delicious food but also by her admiration. understanding about culture and human life of Ha Thanh culinary artist.

Shrimp sauce is one of the typical dishes of Western people, never absent from simple and rustic meals. The typical taste of the western shrimp sauce is different from that of any other region. The sweetness of Bac Dat Mekong River shrimp together with the crispness of the western platypus has created an unforgettable taste. Fish sauce served with white rice, boiled meat, boiled vegetables, … or banh tet, banh chung, … creates a unique resonance, remembering it forever for the first time. Aunt Tu Co fish sauce was born from Aunt Tu Co’s passion for cooking with family members. I got up at 5 a.m. to go to the market to buy the live Bac Dat shrimp, and picked each papaya by hand. I did all the steps myself because she said: “ The papaya should be well-sliced, otherwise it won’t be crunchy. Fish sauce must soak at the right time or else there will be no meat left. ” This is a homemade dish that does not use borax, colorants or preservatives, but only contains memories of the countryside, the simple meals that gather with the family. Posts: : Nice News

However, not everyone has enough knowledge and experience to choose the right kind of fresh and delicious seafood. Therefore, Mr. Nguyen Van Hieu – the owner of a high-end seafood restaurant recently, had useful sharing to help people choose the best quality seafood. The secret to choosing fish Fish is one of the most commonly used seafood in daily meals. Many families choose fish because this food is a source of large amounts of healthy protein, easily processed into many attractive main dishes, both “bringing rice” and good for health. According to Mr. Hieu, in order to have delicious fish, fresh sweet from meat, soft and delicious, choosing fresh fish is very important. The secret to identifying fresh fish is as follows, first of all you need to pay attention to the fish’s smell. If the fish has an unpleasant odor, the gills are closed for a while, the color of the fish scales is light, and can easily come out of the fish body, this fish is definitely rotten or left for a long time to sell. Mr. Nguyen Van Hieu also shared: “ When choosing fresh fish, the flesh to touch the fish must ensure firmness, not be viscous. The gills must be tight, opened gently according to the breathing rhythm to be sure that the fish is fresh, caught not long ago. “. The secret to choosing ink Besides fish, shrimp, and crab which are already popular, many people choose for their daily meals, squid is also a food that attracts the attention of many diners. To choose quality fresh ink, the first thing you need to pay attention to is the color of the ink. The fresh squid is usually dark in color, the body is iridescent, succulent, when touching the flesh has a certain elasticity. The owner of the seafood restaurant Nguyen Van Hieu also revealed: “ Want to choose fresh and delicious squid, ensuring quality, the first part of the ink is also a factor to pay attention to. The first part must be attached tightly to the ink body, not be separated, the black eye of the fresh ink must be clear, shiny and smooth. You absolutely must not choose the ink with discoloration or strange smell because they may be damaged products or have been impregnated with harmful impurities. “. The secret to choosing crabs Crab breeds are becoming a trend recently because of their eye-catching appearance, high nutritional content, aroma and characteristic sweet taste from seafood. If you can make cool crab soup for hot summer, the crab meat can easily be transformed into attractive dishes such as tamarind crab, crab with spicy sauce, crab with cheese. , … To choose delicious crabs, Mr. Nguyen Van Hieu shared: “ The firmer the crab part, the more delicious the meat, the larger the size of the crab, the more meat inside. However, not all cases are the same. Therefore, you need to pay attention to the crab cover, to ensure a certain hardness and dark color, the crab inside will be juicy and firm. “. As the owner of a famous seafood restaurant chain with 4 branches in big cities such as Hanoi, Phu Tho, Da Nang and Ho Chi Minh City, Nguyen Van Hieu always spends time researching and exploring to select the best quality seafood. The above tips will definitely help you in the seafood purchasing process. To have delicious and attractive seafood dishes, take a little time to learn and choose ingredients.