Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Some people will feel bored, others will take this opportunity to unleash their creativity. Nothing can make it difficult for young people today. Well, I couldn’t go to the shop, so a Thai friend “brought” a “bar” right to his house. The article shares about the “home bar corner” of a young Thai man. (Photo: Facebook) Accordingly, this guy Wat Sudkla from Thailand decided to edit the balcony of the house into a miniature bar. Although only with a fairly narrow area, at first glance, I don’t think it can make anything outstanding, but with only a set of tables and chairs and a few dozen empty beer cans, this balcony has been amazingly transformed. The guy’s balcony before it was decorated. (Photo: Wat Sudkla) And here is the result. (Photo: Wat Sudkla) From a monotonous empty area, Wat Sudkla has turned the small area in front of the apartment into a virtual living corner just like being in a bar. More specifically, this bar corner also has an outdoor view overlooking the city. At night, the lights are turned on, making the space even more chill. Turning on the lights in the evening is no different from a corner in the bar. (Photo: Wat Sudkla) Sitting here with a friend, sipping a few drinks, chatting is nothing better. (Photo: Wat Sudkla) There is also an overhead view overlooking the city at night, chill out! (Photo: Wat Sudkla) Owning a unique and quality sip corner like this, what else do you need to go to the shop? (Photo: Wat Sudkla) And this is the owner of the idea of ​​​​”home bar” that we have admired just now. (Photo: Wat Sudkla) Interesting ideas and unique images of Wat Sudkla’s balcony have been shared on social networks and received many positive responses. Many young Vietnamese people also expressed their interest and quickly tagged friends to invite each other to do it for their balcony.

With hundreds of hectares of plums covering the valley, Na Kaa is likened to the “kingdom” of plum trees that are about 20-30 years old. When the plums on the 20-30-year-old tree trunks turn from green to dark purple in the first weeks of May, Na Ka people begin the plum harvest season. In order for plums not to be affected by hailstorms, many gardeners in Na Ka have used a net house system. When the plums at the top of the branches are fully ripe, it is also the time when gardeners in Na Ka like the family of Mr. Hau A Su (Ban Pa Khen 1) enter the peak harvest days, selling to traders right in the garden. In the fruit-picking season, if it weren’t for the epidemic, every day hundreds of traders would come to collect the best plums at orchards like Mr. Hau A Su. The family of Mr. Hau A Su in Pa Khen 1 village mobilized the whole family to collect ripe plums in the garden. Mr. Wait’s family grows about 100 20-30 year old plum trees and with these perennial plums, the collectors sometimes have to move on the trunk like this to get all the plums. Playing with ripe red plums, the Mong people in Pa Khen 1 village collect… … the fresh, juicy plums, specialties of the plateau, are brought out by the Mong girls out of the Na Ka plum valley and sold to traders. In households, the season of ripe plums is also a busy time to harvest, pack and send to other places for consumption. To ensure a closed organic production chain, many plum growers have used insect traps, instead of pesticides… Although affected by the disease, the price of plums after Na Ka is higher than in previous seasons, so the famous agricultural product of Moc Chau plateau is still the main livelihood for the Mong people in the region. This specialty with crispy, fragrant and juicy fruit is mostly purchased, sorted and sold by traders in Hanoi and the southern provinces. … and experimentally planted many new plum strains such as rice plum varieties, which are used to process flexible dried plum products. The plums have just been picked right in the garden, fresh and whole, canned and stamped to certify that the agricultural product has a protected trademark, and sold at major supermarkets in Hanoi for 150,000 VND/kg.