The taste of the mountains Referring to the familiar dishes from mushrooms, the first to mention is the dishes from shiitakes. Fried spring rolls are something that includes a lot of ingredients such as meat, shrimp, vermicelli, kohlrabi, carrots, wood ear … If there is a lack of kohlrabi can be replaced with bean sprouts, bean sprouts, but lack of shiitake mushrooms will not be available. taste of spring rolls too. So, fried spring rolls must have mushrooms. Dried shiitake mushrooms are soaked in warm water to bloom, then chopped and mixed with the above ingredients for a very characteristic aroma. Similarly, shiitake mushrooms are indispensable when making or making some other dishes such as minced meat stuffed with tofu with tomato sauce, stir-fried shiitake mushrooms. There are many types of shiitakes, but the most aromatic and also the rarest is the wild shiitake. It is a naturally growing mushroom, picked to dry, and inserted into the hard bamboo trees. Shiitake mushrooms give a very pleasant fragrance. Cooking dishes with just a few mushroom ears is enough to smell. In recent years, also because the forest shiitake mushrooms are popular, there are many goods sold. The price is also extremely. Industrial-grown shiitakes are cheaper, the scent is not as fragrant, but the mushroom is quite thick. If you cook the ball soup, you must use a small, round and thick mushroom to make it grow. Also choose forest mushrooms with mushroom ears of all sizes, then bear, cannot grow pellets. Just like fried spring rolls, the ingredients to cook the broth consist of many things. A little dried shrimp, a little kohlrabi, carrot, cauliflower to make the ball. And of course indispensable some mushroom ears, a little grows wrapped in mushroom ears dropped on top and filled with broth that is carefully simmered from pork bones or chicken, dried shrimp … Along with spring rolls, the soup is almost empty. indispensable when present in the Tet trays of Hanoians. Mushrooms are inherently considered a nutritious dish, so many vegetarians choose mushrooms as their primary protein supplement. Sometimes the vegetarian mushroom dishes are also appealing to those who are just used to eating meat. Mushroom spring rolls with main ingredients from mushrooms, but when eaten, they still have a greasy taste. Ingredients to make vegetarian mushroom spring rolls include some types of mushrooms such as shiitake mushrooms, chicken thighs, fat mushrooms and dried shiitake mushrooms. In addition, there may be bean sprouts and pepper. Mushrooms must be prepared first, chopped, blanched in boiling water and then squeezed dry. That way, when rolling and frying will not release water, making the spring rolls dry and crispy. Pure and unique It would be very flawed when it comes to mushroom dishes that ignore termite mushrooms. The reason for the name of termite mushroom is because the fungus only appears in places where there are many termites. Termites here are earth termites, not tree termites. Termite fungus appears at the beginning of the rainy season, about from April to June each year. Every year, from around 5-5 of the lunar calendar, the waterways of the garden of the Mekong Delta begin in the termite mushroom season. This is a natural fungus that cannot be grown by humans. Termite fungus often grow back or grow around where the previous year should be easy to find. With the development of a chain of regional specialty and food stores, buying termite mushrooms is relatively easy. Just pre-order, that day, it will be brought home by someone. Termite mushroom processing does not need too much seasoning, the most appropriate is to cook porridge, stir-fried guise leaves, stir-fry melon, cook soup … Termite mushroom porridge can be cooked vegetarian or with a little minced pork. . Mushrooms are also stewed with maggi and chili garlic to make a savory dish eaten with rice. Mushrooms are stir-fried with beef or stir-fried with vegetables such as leeks, for foods that are both nutritious, light-weight and non-fat. Some small stem mushrooms are also breaded, deep fried, when eaten with chili sauce or tomato sauce. The pub has a very curious name “Ex-lover” at the end of Hang Chuoi street, there is “Ex-lover’s hand”, which is mushroom, fried tempura. The dish is both fatty and crispy, and beer is very suitable for drinking. Diners entering the restaurant are more curious to try it, after that, it turns out that “old lover’s hand” is also delicious so they can drink again. Recently, due to the thriving vegetarian movement, natural mushrooms appeared. Mushroom intestine is a dish made from the base of shiitake mushrooms. The foot of shiitake mushrooms is washed, chopped, finely chopped or put in a blender to let the shiitake mushrooms be fresh. Turn on the stove, wait for the pan to heat up, then let the mushroom legs in and stir evenly. Next, add the water and cook together, over high heat. When the water penetrates you to taste the spices according to the recipe: Salt, seasoning seeds, cooking oil, all mix well and turn to a low heat. When the mushroom starts to dry again, it is possible to turn off the heat, so it should not be left for too long, it will make the fibers dry and tough. Finally, pour out the plate for the saucepan to cool, then put it in a glass jar and you have finished making the mushroom, just keep in a cool place to use gradually. You can also add pineapple roasted sesame seeds or a little seaweed. Stir-fried broccoli or broccoli with shiitakes is also very delicious and refreshing. Recently, many supermarkets also sell dried shiitake mushrooms. Mushrooms are crispy with many flavors, as a snack instead of bimbim. Shiitake mushrooms are considered food for people with iron deficiency anemia, high blood pressure, diabetes, malnourished children. Shiitake mushrooms have a very good detoxifying and protecting effect on liver cells. Shiitake mushrooms have the ability to activate cellular immunity, promote cell growth and development, play a key role in protecting the body. Today, scientists have confirmed that shiitakes have the effect of strengthening the body’s immune system, inhibiting cancer cells, lowering blood pressure, lowering blood cholesterol, preventing kidney stones and urinary stones, and helping with digestion. chemical …

1. Pork tenderloin 500g 2. Fish sauce 2 tablespoons 3. Water 3 tablespoons 4. Seasoning seeds 1 teaspoon Steps 1. Preliminary processing of pork 2. Cook meat 3. Tear meat and whip meat 4. Place meat in an oil-free fryer Prepare materials 1. Pork tenderloin 500g 2. Fish sauce 2 tablespoons 3. Water 3 tablespoons 4. Seasoning seeds 1 teaspoon Moroccan (floss) is a dish that everyone likes because the shrimp is not only eaten with rice but can also be combined with bread, sticky rice or burnt rice, which are delicious. It’s actually not that difficult to make and it is even more convenient when you have an oil-free fryer. The sisters immediately learn how to make a fryer with an oil-free fryer! How to make a fryer using an oil-free fryer 1 Preliminary processing of pork Pork is washed and then cut into large pieces, along the grain. How to make a fryer with an oil-free fryer 2 Cook the meat Put the meat in the pot of boiling water for 3-5 minutes, then take out, bring the warehouse with 3 tablespoons of filtered water, 2 teaspoons of fish sauce, 1 teaspoon of seasoning seeds. You can reduce the salinity to suit your taste! How to make a fryer with an oil-free fryer 3 Tear and beat meat Allow the meat to cool and tear it into fibers. Then put the meat in the blender to beat the meat. How to make a fryer with an oil-free fryer 4 Place the meat in an oil-free fryer Place the meat in an oil-free fryer. 1 time set 180 degrees C for 5 minutes and then stir the meat. Second time set 160 degrees C for 5 minutes and then stir the meat. Third time set 140 temperature in about 3 minutes is finished. Photo: Tuyet Nguyen So instead of having to stand and stir in the pan like the usual way, the way to do with the oil-free fryer helps you more leisurely. The finished product is a uniform gold torch and does not burn. Photo: Tuyet Nguyen If you have the crayon, the sisters make extra fat and scorched rice to eat with the shrimp, which is a standard that doesn’t need to be adjusted. In addition, you can completely apply this method to chicken or fish bowls. Let’s see how you made a paste with an oil-free fryer! The pot made with an oil-free fryer is equally delicious. Photo: Nguyen Huynh Ngoc Thuy Everyone recognizes that thanks to the oil-free fryer, the job is much more leisurely. Photo: Lan Nguyen This dish is eaten with rice, sticky rice or bread are very delicious. Photo: Nguyen Khanh Ly Photo: Kim Dung Tran Wish all of you success with how to make an oil-free fryer! According to the Vietnamese lifestyle

Ms. Le Thi Dieu started selling ribs porridge on Hang Bo street (Hanoi) from the date of retirement. Her youngest daughter, Lien, has been assisting her with sales since the very first days of selling. Now, her health is not the same as before, so Lien takes care of most of the work. For more than a quarter of a century, she and her daughter have kept the same recipe from day one: pork bones were carefully simmered for a sweet broth, pureed rice; The ratio of two main ingredients must be very good to have a delicious pot of porridge. The bowl of porridge is smooth and smooth, with a little meat and crispy, eating all year round still feels delicious. Despite its simplicity, the rustic taste has attracted and retained many diners. Mrs. Dieu cleaned the goods from 6:30, but only until 9am, the porridge was gone. Porridge is always kept hot for the best taste. Every time the porridge pot is gone, Mrs. Lien adds a new pot ready to serve. As a morning gift that is both healthy and light-hearted, people come to eat porridge of all ages, from the elderly to young children. Many people eat porridge here from a young age until they get married, become parents, and go back to Mrs. Dieu’s line to buy porridge for their children. She is always very gentle porridge, and gives the bowl of porridge to the guests with both hands, lovingly like a family member.

O Ruoc nodded: – Yes, the mussel rice said, already known of Hue people and happy, so is mussel rice, also of Hue people. But mussel rice was born when the tissue (which) is not clear, the mussel rice is known to be ok (that is ok). O Ruoc continued: – In the reign of King Gia Long, angry about two centuries ago, in Con Hen, there was a woman named Huynh, a very poor family, her husband was a fisherman, and in the early days, her husband could not catch anything worthwhile. Price, the couple had to eat cold rice with mussels that she found at the edge of the river. At first, I thought it was very hard, I thought they ate it and found it delicious, and then introduced them to the neighbors, the local people found it also delicious, gradually the rustic mussel rice dish spread to Con Hen. Con Hen is located on the poetic Huong River. The river section flowing through Con Hen is very clear water, has no alum and little silt. There is a layer of mud accumulating on the bottom that is very suitable for mussels and mussels proliferating and growing fast, very delicious meat. Con Hen is one of the most delicious mussels. Later, by the reign of King Thieu Tri, the mussel rice had spread to be popular and sold everywhere in the period of the country. In the reign of King Thanh Thai, Mrs. Nguyen Thi Thin came to Con and scratched the mussels, cooked mussel rice to advance to the king, and the king complimented the good taste, so the poor people’s dishes became royal dishes. Mrs. Thach was conferred both the title by the king and the king established the Hen Ward. Perhaps from here, the “illustrious” mussel is processed in many other ways, including mussel. Meaning mussel rice has been around for a long time, just after mussel rice. Name Hoc Ye nods, with the agreement of the gangsters: – O Ruoc says rational and rational. Ms. Hai said: – The mussel rice is very delicious, the mussel noodle is definitely delicious. It’s a bit strange that mussel rice and mussel rice sold in Saigon are not very hen. O Ruoc teaches me how to cook, so that my children can cook, maybe tomorrow this delicious dish will be disseminated to relatives and aunts. O Ruoc laughed “hi hi”: – This is a good idea, O is ready only, a little thing. It is irresistible delicious with authentic Hue mussel vermicelli. Photo: Diadiemanuong. First of all, minced garlic onion that summer, listening to fragrant smell is to stir-fry the mussel meat, season with spices to absorb into the mussels, then turn off the heat, let the roasted sesame seeds in and mix well. Now let’s just take the bowl, “summer summer”, short for it. Based on this, it is necessary to infer what to do first, such as preliminary processing, but talk a lot, long and long as leeches cost labor. Now give vermicelli in summer bowl, next to vegetables including banana corn, thin banana stem, shaved spinach, lettuce, mint, basil, cilantro, coriander, chives, then chopped. It’s the turn for the main thing to make the vermicelli, put the mussels in, the top is crispy pork skin, sprinkle a pinch of roasted peanuts with oil and a little cashew color, scoop a spoonful of sautéed satay, pour in, draw another spoon The soup was mixed with sugar to eat and then put it in again, finally pouring the seasoned broth to taste… started mixing the chopsticks and enjoying the strange taste only summer. “Summer …”. O Ruoc just taught to listen to … because of craving! O Ruo smashes his hand on the table: – More over that summer, to keep listening. Go to mussel first, O saw that there was a variation in Saigon, that was to add more cockles. There is also a place where you do not cook like Hue mussel, but you cook broth, people call it “mussel rice vermicelli”. Perhaps this is a variation from fish noodle soup. Cook broth with tomatoes, pineapple, scallions … some people cook with vegetables, mushrooms, shiitake mushrooms, celery, satay … And similarly, replacing mussel with don is called vermicelli don broth, don don is like a mussel but smaller, more abundant in Ve and Tra rivers and is the specialty of these two regions in Quang Ngai; replaced by clam to produce soup clam vermicelli, shrimp and squid too; A little bit “precious to touch the clan”, we use shrimp, the vermicelli for the “noble” world, for the rich, use crabs, “precious … precious … to touch the clan”, the giant … it is lobster. O Ruoc is really fun. Lade I and friends really thank O very much for teaching wholeheartedly. Goodbye O, I’ll come back to bother O. O Ruoc waving his hand when he touches Hue food: – Teeth (stars) that bother, bother with tissue, bother with tissue, O is so happy, whatever you need to come, summer (so hen).

Drying shrimp paste in Son Tra, Da Nang. There is a dish that smells of home town in Da Nang, which is fish sauce. So much so that people here consider themselves the people of “the region of sauce”, the “people of the sauce”. Fish sauce has long been a specialty of Da Nang, being produced a lot, sold around in the south and north, and exported to foreign countries with an unforgettable taste. Mam ruoc is an indispensable dish in daily meals as well as holidays, Tet, communal events, and ceremonies of the people of Da Nang from past to present. If the Northern people love shrimp paste, the Central and South people prefer shrimp paste. Mam Ruoc Da Nang is famous for a long time and has become a traditional dish of this Quang country. Since ancient times, the people of this place have a profession of fishing and making shrimp paste. Whenever enjoying the taste of this rustic dish, many people remembers their old homeland. Waiting for the sun just enough to stand the shadow of people, Ms. Nguyen Thi Hao (59 years old, Tho Quang fishing village, Da Nang) reversed the place where the shrimp paste has been incubated for a long time, the raw material of the shrimp paste in Da Nang land is made of a torch. sea, a type of sea shrimp in the South called a moron. Rinse and drain, mix the shrimp paste with large-seed salt, let it soak for a few hours, then spread it out in the hot pot, the cement yard is clean, dry for about an hour and then put it in the stone mortar to mash it with white salt. The formula is smooth with 3 torches 1 salt. Done, put out a basket, underneath there are brass, pots, saucepan, pot to catch water pouring down. Then put in the jars or jars to be equal, sprinkle a thin layer of powdered salt, cover with cloth, nylon to seal to prevent mosquitoes from laying on. For about ten days, the sauce is sour fermented, the purple sauce turns from purple to bright red and the aroma is ripe and edible. Every Danang woman knows how to make a few fish sauce dishes to gradually eat in family and as gifts for friends. Making sauce is not easy and has to go through many stages. The bowl is salted according to the ratio of large or small torches. After the salt has melted, to the stage of drying and then grinding and incubating. Finally, reprocess and grind 4 times to separate the shrimp and close into the box. About 3kg of shrimp can make 1kg of fish sauce. Ms. Hao said that each processor has its own secret and has an heirloom flavor that is why. Although making fish sauce is simple, it takes experience to create delicious and hygienic products. But the decisive factor for good or bad fish sauce depends on the time of drying and maturing so that neither sooner nor late. Dried with just enough to wilt, not until dry. As for incubation, the time is just right. The time to incubate the sauce is usually from 6 to 8 months. Purple brown, sweet taste. Before, when monosodium glutamate was not available, people used to replace monosodium glutamate with food, and the food would taste better. Want to be delicious and delicious, you need more spices. The main spices of fish sauce are ginger, crushed galangal, squeezed a little lemon juice is just fine. Fish sauce to eat without rice is also delicious. Want to dipping vegetables, add a little boiling water or rice water to dilute it to have a very typical sauce of the sea. The stages of preliminary processing, salt fermentation or distillation are carefully conducted to create the best quality fish sauce. According to Ms. Tran Thi Hue, the profession of making shrimp paste does not have to invest much capital, and can take advantage of her free time to do. While many places are increasingly improving the production of fish sauce to make the most of the profit, her family still maintains traditional recipes. The stages of preliminary processing, salt fermentation or distillation are carefully conducted to create the best quality fish sauce. “We use new technology, new methods only to help shorten the time and increase productivity, but the quality and traditional taste of the product will never be changed” – Ms. Hue said. Her family does not make seasonal sauce like most other households are following this profession because they are always proactive in input materials. So, her factory can distill fish sauce all year round, even in times of crop failure, boats cannot go out to sea to catch. Ms. Hue has found the best way to preserve and store the raw materials, so she is not afraid of prolonged bad weather. Therefore, her fish sauce establishment always has products to sell to customers. Da Nang fish sauce from the everyday folk dish of the people of Quang is now becoming a highly competitive culinary brand in the market. The sauce of Da Nang has long been a very special specialty of this Quang country, playing an important role in the culinary arts of Da Nang. Every Danang woman knows how to make a few fish sauce dishes to gradually eat in family and as gifts for friends. Da Nang market almost always has fish sauce. Con market also forms a bustling “fish street” bustling around the clock selling all kinds of specialty fish sauce of Da Nang. Da Nang fish sauce from the everyday folk dish of the people of Quang is now becoming a highly competitive culinary brand in the market. Dry seaweed and shrimp paste are specialties of Da Nang this season. Not only supplying shrimp paste to localities in the country such as Hanoi, Ho Chi Minh City, the central provinces and the Central Highlands, many establishments producing shrimp paste in Da Nang have exported this rustic dish to many countries such as the US. , France, Australia, Japan … where the Vietnamese community lives in large numbers. Then, when enjoying the taste of this rustic dish, many people reminded of their old homeland.