Resources: – 500 gr of young ribs – 1/2 red bell pepper – 1/2 green bell pepper – 1 tomato – Crispy flour – Vinegar – Chili sauce – Minced garlic Making: Step 1: Chop ribs to taste, soak in dilute salt water for 5 minutes, then rinse with water. Let dry. Step 2: Marinate the prepared ribs with 1/2 teaspoon of garlic powder, 1/2 teaspoon of main noodles, 1/2 teaspoon of salt and pepper, 1/2 teaspoon of paprika if you can use it spicy. Marinate 5 minutes. Then, put the crispy batter into the shirt evenly. Step 3: Bell peppers and diced tomatoes are not too small. Step 4: Heat oil for the ribs and fry on low heat until the ribs are cooked evenly. Crispy golden ribs, then remove to drain. Step 5: Make sweet and sour sauce Put in a bowl 2 tablespoons chili sauce, 3 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon ketchup, 1 tablespoon oyster sauce, and half a cup of water. Stirred. Sauté garlic for the bowl of mixed sauce. Taste sweet and sour, just add a little diluted tapioca starch to thicken. When the sauce boils to a moderate consistency, add the bell pepper and tomato. Stir briefly and then turn off the stove. Step 6: Put the fried ribs in the sauce, stir well, put on a plate. Serve with hot rice. Finished Products: Crispy ribs are rich on the outside, soft on the inside, sweet and sour sauce stimulates the taste buds. According to the Star

“Household of Ms. Nguyen Thi Thanh to receive ginger root and milk”, “Household of Uncle Tam to receive medicine”… The loudspeaker plays continuously, each person comes out to receive goods, strictly adheres to 5K. An official said that people in the blockade area in the early days were very confused because they were worried that their jobs would be affected and their lives had changed a lot. However, when everything is stable, they gradually get used to it and feel more comfortable. Almost all requests of the people are met in the most timely and fastest way, from food to medicine to children’s confectionery every day… Outside, the leaders of the hamlet People’s Committee also mobilized. sponsors support rice, instant noodles, soy sauce, chao, salt and pepper, milk cake, eggs for people. People bring rice to support people in the blockaded area in Hoc Mon district, Ho Chi Minh City In less than an hour, many benefactors continuously brought gifts to “divide the fire” for people in the blockade area. Busy two times of trucks carrying salt and pepper, coming to supply, Mr. Nguyen Dinh Phuong – Head of group 126, Tam Dong 2 hamlet – said: “Yesterday, I mobilized people to support 250 kg of rice, a few bags of sugar, dozens of jars of salt and pepper and cocoons. Today, many people know that they should “please” for further support, I have collected them and divided them into 2 blockade areas, a total of more than 500 kg of rice.” Mr. Phuong had just left when Mr. Quan, the director of a private enterprise, stopped his car on the side of the road, carrying 1,000 kg of rice to provide supplies to his relatives. Then, to the women’s group led by Ms. Mai Thi Bach Yen, the head of the Women’s Union of Tam Dong 2 hamlet, brought more than 100 sets of rice full of savory, fried, and soup dishes for people in the blockade area to use. lunch. The day before, Ms. Yen’s sisters mobilized sticky rice and bread for their relatives to change dishes. According to benefactors as well as service staff in the blockade area, they will do their best to help people reduce some of their difficulties as well as be assured, stay healthy to win the epidemic.

Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Mr. Nguyen Van Hai (living in Cai Nuoc district, Ca Mau) said that his family has nearly 2 hectares of extensive shrimp farming land. “Before that, when I came to the water of the square (full moon or thirty), I set a trap to catch tens of kilograms of wild goby fish, which was normal. But, now it is no longer,” Mr. Goby fish has soft and sweet meat, so when processed into dishes such as: grilled with salt and pepper, dried, cooked with sour soup, etc., it is usually very delicious. In particular, it is impossible not to mention the dried goby dish, which is one of the favorite dishes indispensable in the family meals of many households on Tet holidays. Facing the needs of the market, many households in Ca Mau have chosen the goby fish farming model to develop their economy and bring about unexpected results. People’s lives have gradually improved and become quite rich. Witnessing the scene of people using mouse tails to catch goby fish, many people coming to Ca Mau couldn’t help but admire and enjoy. Ca Mau farmers use “rat tail” to harvest goby fish in ponds Mr. Nguyen Van Dao (41 years old, living in Cai Nuoc district) said he has been working with goby fish farming for more than 5 years. “Around July every year, I buy goby fry from Ngoc Hien (Ca Mau) for stocking. After the care period, by December of the lunar calendar, the fish reached the weight above or below 40 fish/kg, then started to be harvested. Farmed goby fish is the same as in the wild, when it comes to square water, it is normal to run several dozen kilograms, “Dao said. Goby fish after being harvested by “rat tail” is brought into the nets waiting for traders to come and buy. With two ponds of goby, the last crop has helped Mr. Dao earn a profit of over 100 million dong after deducting all costs. To catch goby fish, people often hire workers to pull or place rat tails to sell them gradually. “In the last goby case, I saved millions of dong because I didn’t have to hire someone to pull but used a mouse’s tail to catch fish. Harvested in a rolling pattern, so I can sell at a high price and even have traders come to my house to buy it,” said Nguyen Kieu Tien excitedly. Traders come to the pond to buy and use the profit shell to transport it Currently, commercial goby fish (30-40 fish/kg) is bought by traders coming to the pond with prices ranging from around 75,000 VND/kg (depending on the type).

-2 boneless chicken thighs (about 320 gr) -85 gr sweet potato flour (can be substituted with other flour) -1 bunch of basil -1 chicken egg -1 tablespoon beer -Curry powder -Condiments: Salt, white pepper, five spices, soy sauce, sugar Processing: – Wash basil, drain. – Wash chicken thighs, cut into bite-sized pieces. -Put chicken into a bowl with 1.5 tablespoons soy sauce; 1 tablespoon beer; 1 teaspoon five spices; 1 teaspoon minced garlic; 1 egg; 1 teaspoon white pepper; 1 tablespoon sugar; 2 teaspoons of salt, mix well and leave in the refrigerator for about 30 minutes to 1 hour for the meat to infuse the flavors. -Add half of the sweet potato powder to marinade and mix well. -Roll the chicken in the remaining half of the dough. -Heat the amount of cooking oil so that it just covers the surface of the chicken and fry the meat for about 3-5 minutes. Remove the chicken and let it cool for about 2-3 minutes. -Continue to heat the oil pan and fry the chicken, add basil and fry quickly for about 30 seconds. -Make seasoning sprinkle on chicken: Mix in a small bowl 1 tablespoon white pepper, half teaspoon five spices, 2 teaspoons salt, 1/4 teaspoon curry powder. – Sprinkle the mixture of salt, pepper, five spices, and curry powder just made on hot fried chicken to enjoy. Minh Hoa (th)

Crayfish usually live in bays and calm seas, can be caught in Khanh Hoa, Ninh Thuan, Binh Thuan, and Phu Yen. This fish grows slowly and catches very little, so it is always considered a rare specialty that is not easy to enjoy. The meat of the cod fish is very special, white like chicken, only the backbone and no bones. This fish is firm, not fishy, ​​sweet. The meat is not only tough but also fatty, so it is loved by many diners. Cabbage is often processed into many different delicious dishes such as grilled with salt and pepper, steamed, grilled, porridge, soup, deep fried… Due to the fact that the body of the cod fish is full of white meat, not fishy, ​​chewy and delicious like chicken, it is also known as saltwater chicken. Species in the fish family have the ability to secrete surfactants through their skin. This is a chemical defense mechanism. Because of its thick scales, small fins and tail, the boarfish swims slowly. The body of the fish is almost immobile, so the weight is placed on both the tail and the fins. Its swimming form is considered quite funny. One reason that bony fish is such a rare specialty is that it takes about 2.5 years to reach adult size. Overfishing is also making this species almost extinct in some localities.

Sticky rice “morgue”: The reason there is this weird and creepy name dish is because the sticky rice car is located right opposite the funeral home on Nguyen Tri Phuong Street (District 5). Sticky rice “morgue” is left in banana leaves, when holding it hot, you want to burn your whole hand. A pack of sticky rice consists of a piece of white sticky rice with the palm of your hand, topped with thin pate, sausage, cotton balls, peanuts and sprinkled with fried onion fat… interesting. Broken rice “garbage”: There are many “top” broken rice restaurants in Saigon and when it comes to mentioning, it is impossible not to list there the famous landfill broken rice restaurant on Le Van Linh small street, behind the area. Xom Chieu market (District 4). The rice here is standard broken rice, the food comes from grilled ribs, fried chicken, skin fibers, meat rolls to omelettes, sausages, braised meat, shrimp, stuffed squid, shumai … each dish is presented. Beautifully decorated, lustrous, lustrous colors Banh mi “o-lip”: For a long time, Saigon has been considered the birthplace of the famous Vietnamese-style burger and if there is any Saigon bread address that is mentioned and recommended by many international websites. Perhaps it is the “legendary” bakery that many people know called “banh mi oh” located on Le Thi Rieng Street (District 1). With the price of up to 30,000 VND / drive, but every evening until late at night, there is always a group of people with dozens of large and small motorbikes and cars standing in the street of Le Thi Rieng to queue to buy cakes. Wild duck: In fact, “evil duck” does not exist in the world. This dish has the correct name of “mourd duck”. This type of egg is basically cancerous, so when boiled, it will be quite smelly, slightly open and rotten. However, some people are “addicted” to the smell and taste of this rotten duck egg, thinking that it is greasy, fatty, not choking like eating fresh chicken eggs. Wild ducks are sold on street vendors in every corner of Saigon. Salt and chili noodles: This is also one of the unique dishes that many people mention the name of cuisine when it comes to Saigon. This strange dish is sold in a small alley on Tran Ke Xuong street (Phu Nhuan district, HCMC). The ingredients for making a bowl of salt and pepper noodles are mainly pre-fried shrimp noodles. Noodles are dipped directly into a pot of boiling broth on a charcoal stove. After that, the noodles are picked out, put in a bowl and added with pieces of pork, seasoned with spices, fried onions, pepper, chili, fish sauce… In particular, this noodle dish cannot be without salt and chili. When eating, people will mix noodles with chili salt to create a visually appealing bowl of red noodles. Photo: IT. Invite readers to watch the video “Changing the tray of 1 million with only a few dishes, without rice and sticky rice”. Source: VTV TSTC.

Illustration. Devil face fish (English name is Stonefish) also has many other names such as stonefish, lionfish … known as a fish with an extremely ugly appearance with very hard scales, looking rough, rough, the color is exactly like the dead coral reefs. This fish can only imagine its ugliness just by hearing the name. Devil face fish is classified as one of the most unique fish species, known as “the king of venom” on the ocean floor because it has extremely poisonous fin rays on its back. However, if you know how to cook, this fish becomes a super food and brings high nutritional value that many tourists are willing to spend up to tens of millions of dong to buy it. In China, this fish is also known as “Shitou Ngu” (fighting fish). They live in clean waters, delicious meat and very clean. This is also an easy fish to catch, just throw the net and there will be 1-2 fish that “automatically get into the basket”. The head of the devil face fish is much larger than the body, this fish is very common, they often live in ditches, rivers and streams. In those days, devil-faced fish were often used by Chinese rural people as food for… chickens and ducks. And at the present time, devil face fish has become an extremely luxurious dish. Illustration. Contrary to the unfriendly and extremely fierce appearance, the devil’s face fish meat is highly appreciated both for its deliciousness as well as for its nutritional level. Their meat is especially firm, chewy and naturally sweet. Moreover, this fish has also been studied by many leading experts and concluded that fish meat contains a lot of nutrients that are beneficial to human health as well as other fish species. Fish contains a large amount of omega 3, which helps the blood circulation process better, reduces the risk of cancer and cardiovascular diseases, and helps the skin to be more beautiful. In addition, devil face fish also contains a lot of calcium that helps in bone growth and regeneration. Although it looks terrible, the benefits that this fish brings to health are worth it for you to enjoy. In many famous tourist destinations, devil face fish only appear in the menus of seafood restaurants, but it is not easy to see. If the restaurant is lucky, you will have the opportunity to enjoy it, if not, visitors need to book in advance to be able to enjoy this delicious and attractive fish. Devil face fish with many attractive ways of processing To prepare this devil face fish dish is not easy at all. The first thing the chef will have to remove the rough skin on the outside of the fish head because its skin is tough and has many sharp fins, so this process needs to be done very carefully. The preliminary processing requires the chef to be meticulous and careful to keep the fish meat inside. Unlike many other fish species, the devil face fish requires a longer processing time because its meat has a certain firmness and toughness. Illustration. Grilled fish: Baking will help retain the full flavor of the dish as possible. If you travel to Nha Trang, travel to Phu Yen, travel to Binh Thuan and have the opportunity to enjoy this devil-faced fish dish but do not know how to choose the processing method, grilled fish will be a great choice. Visitors can freely create different dipping sauces to find the flavor they like best when enjoying this fish dish. Grilled fish with salt and pepper: It is also a grilled dish, but the devil’s face fish will be further modified to be grilled with chili salt, stimulating the taste of visitors and making you feel more appetizing. Grilled fish with salt and pepper has a fatty, juicy and chewy taste mixed with the spicy taste of chili salt that will surely make visitors fall in love with the first pieces of meat. Braised fish with curry bread: This way of processing devil fish is also chosen by many tourists when enjoying. The dish is seasoned according to professional recipes, making it more attractive than ever. Braised curry fish served with bread will definitely be a great choice for visitors to enjoy.

Customers buy bread at a shop on Phan Dinh Phung Street, Bien Hoa City. Photo: Huy Anh According to the document, French baguette bread appeared in Hanoi since the early 20th century. Hanoians call it “Western cake” because the cake is made by the French. People from other regions in the country call it “bread” because the baking ingredient is flour. The French baguette has many anecdotes about its origins. It is said that it was made by Napoleon’s baker in the 19th century instead of the previous round loaf for soldiers to carry conveniently. Another anecdote suggests that the baguette originated in Austria, and was introduced to France in 1839 in the form of an oval. There are also people who believe that in the 1890s, French workers in those two regions often fought and used bread knives (old type) as weapons, so the contractor made long bread. need a knife. The French historian Steven Kaplan explained that because the old bread was round, weighing over 1.2kg, it took a few days to finish, so people made baguettes more compact to break and eat during the day, and had a crust to help. delicious. On the other hand, making old-fashioned bread is very laborious and time-consuming, so the new type of cake helps less labor, and the baking time is also shorter. *** In those days, the baguette was long, so no one ate “one loaf” at one time. In addition to the shops, this type of long bread is peddled on the street by charies on motorbikes or bicycles carrying boxes of wheels and all sorts of “spare parts” behind the car. The wheelie box is usually closed in aluminum in an inverted U shape, with a lid, placed on the “boggage” of the vehicle. When stopping to sell, the car is erected with a solid footrest on the rear wheel. On the inverted U-shaped aluminum box, in addition to the loaves of bread, which are still intact or half-cut, are pork skin, chopped and thin roast pork, shumai, pork sausage, spring rolls, coriander, green onions, tomatoes , sliced ​​chili, soy sauce (soy sauce), pickles, sauces, salt and pepper… In 2021, the French Ministry of Culture submitted a dossier to UNESCO to nominate French baguettes as an intangible cultural heritage of humanity. Buyers can ask to cut the middle or top of the loaf for themselves. Depending on the purchase price, the loaf is cut into one-third or one-quarter length. The cut is usually a 30-45 degree diagonal to the cake body. Many people like to eat simple bread (but is considered to be luxurious) sandwiched with sausage or spring rolls, or fried eggs, pork rub… sprinkle with a little salt and pepper, add coriander stalks. Also a “luxury” with half or whole shumai sandwich with chili slices, chan shumai, can be sprayed with a little soy sauce for flavor. Another “luxury” class is bread with canned fish, usually sardines. If you are poor, you can eat bread with sauce, add a little soy sauce or maybe baguette. Normal and medium is bread filled with meat, tamarind. Street vendors are usually men, but rarely see women. They cut the cake, add the filling according to the customer’s request, before adding the sauce, they often ask “Can you remove the chili?”. Finally, they took a pre-cut piece of newspaper (or old school paper from the student) wrapped around the piece of cake, adding an elastic band to the outside. Receiving money, they always smile for the love of “God”, especially with the children on the way to school. Sweetened condensed milk sandwiches like “Ong Tho Milk” are children’s favorites. Many children also like to make a cup of hot milk and then break the bread to eat it. This way of eating comes from the program of the Ministry of Education that day, providing a light breakfast for elementary school students with bread and milk “Foremost” mixed in a glass. This is also a dish of patients during recovery because it is easy to digest and has nutrients. My childhood was associated with baguettes with tails, skins, chopped roast pork, pickles, sauces and no chili. On days when I had to be treated for illness, I tore bread into small pieces and put it in a glass of milk and then scooped it up with a spoon. The aftertaste of the last part of the cake is rarely mixed with the filling and sauce of ordinary bread, and the sweet aroma of the milk of the sick days at that time, as if still somewhere in me. *** Bread is processed by Vietnamese people in bakeries with the main ingredient being flour (some places add a small percentage of rice flour). After kneading the dough, adding baking powder, the cake is molded into small loaves, the top is covered with a layer of sugar water to create a light yellow color for the crust. Each loaf is also slit from 1-3 lines to allow the dough to expand and the cake after baking has 1-3 “eyes”. French bread served to delegates attending a ceremony to celebrate the Independence Day of the French Republic (July 14) at the Consulate General of France in Ho Chi Minh City. Photo: Luong Xuan Tuyen Bread now still has a French baguette-style long cake or a smaller baguette, which is limited in some supermarkets (such as Cora before, BigC…). Most bread today makes one serving, about an arm’s length in length. Depending on the bakery and the taste of the eater, there are types of bread with crispy crust, soft and hollow intestines for easy filling; bread “scented with butter”… There are also palm-sized cakes, thin slices… The filling now has butter, cheese spread on the inside of the cake before adding the filling, then the pate, sausage, western style; There are banh lou, Chinese style char siu… In addition, there are also vegetarian sandwiches to meet the needs of vegetarians. Bicycles carrying the rear bread box for sale are almost gone, instead there are bread carts with a metal frame wrapped in aluminum below, three sides of glass on the top for buyers to see. cakes, attractive “stuffing” plates are placed inside. Some bread carts also allow their brand to be painted on the front glass, or a slogan. These bread carts are often located at fixed locations with many visitors such as roadside or market gate, theater… There are also shops where customers eat and sit with decent tables and chairs, specializing in a bread dish, usually is with shumai, sausages and most commonly an “omelette” with one or two eggs, or bread served with beef steak… Many bakeries sell cakes with fillings and water. their own special sauce, put in a paper bag printed with the shop’s brand, with toothpicks or small plastic cups of coke… for customers to “take away”. There is a bakery selling online, delivering goods in the amount of a few dozen loaves, free of “chips” for customers. In tourist areas, they often sell ice cream sandwiches, in the style of ice cream sandwiches in some countries. The cake is a small loaf the size of a palm or bread slices, ice cream is of all kinds depending on the customer’s choice. Recently, bread has also appeared in special forms such as: dragon fruit bread, charcoal bread … but it seems to be just a “movement” item with no signs of lasting long… Besides the popular bread as mentioned, there are also Hamburger bread, sweet worm-shaped bread, bit-cot bread (the old bread is baked again) while chewing while listening to the sound of crispy crispy bread, bread coated with white granulated sugar or cotton wool… Bread appears in parties or in family meals, served with curry, ra-gu… (chicken, duck, goat, beef, ostrich…). At noodle shops, noodle soup has pho or beef noodle soup served with bread. Banh mi is also available in noodle shops, noodle shops, and noodle shops to satisfy some people’s taste, the rest is considered as an “anti-hunger” side dish! *** In 2011, the term “banh mi” written in Vietnamese appeared in the Oxford dictionary with the caption: “A type of bread consisting of a cake with many different ingredients, usually meat, vegetables and chili”. Bread originated from Europe and imported to our country, but today, it has returned to its original origin with a new name, “Vietnamese bread” or “Saigon bread”, in the form of a loaf with filling. just one serving. Vietnamese bread in the US is considered a sandwich of this country. Many “Vietnamese bread” and “Saigon bread” shops have been opened in the capitals of France, England, Germany, etc., showing the attraction of dishes prepared by Vietnamese hands, second only to “Vietnamese noodle soup”. oversea.

1. Broken rice “garbage dump” There are many “top” broken rice shops in Saigon and when it comes to mentioning, it is impossible not to list them in the famous landfill broken rice restaurant on Le Van Linh small street, behind Xom Chieu market (District 4). . The rice here is standard broken rice, the food comes from grilled ribs, fried chicken, skin fibers, meat rolls to omelettes, sausages, braised meat, shrimp, stuffed squid, shumai … each dish is presented. beautifully presented, lustrous, lustrous colors. 2. Sticky rice “morgue” The reason for this creepy name is because the car is located right opposite the funeral home on Nguyen Tri Phuong Street (District 5). Sticky rice is placed in banana leaves, when holding it hot, the whole hand. A pack of sticky rice consists of a piece of white sticky rice with the palm of your hand, topped with thin pate, sausage, cotton balls, peanuts and sprinkled with fried onion fat… looks extremely attractive. 3. Bread “olip” For a long time, Saigon has been considered the birthplace of the famous Vietnamese-style burger, and if there is a Saigon sandwich address that is mentioned and recommended by many international websites, it is probably it. A “legendary” bakery that many people know called “Banh Mi O Lip” is located on Le Thi Rieng Street (District 1). With the price of up to 30,000 VND / drive, but every evening until late at night, there is always a group of people with dozens of motorbikes, large and small, standing in the middle of Le Thi Rieng street to buy cakes. 4. Crazy duck In fact, “bad ducks” do not exist in the world. This dish has the correct name of “mourd duck”. This type of egg is basically cancerous, so when boiled, it will be quite smelly, slightly open and rotten. However, some people are “addicted” to the smell and taste of this rotten duck egg, thinking that it is greasy, fatty, not choking like eating fresh chicken eggs. Ducks are sold on street vendors in every corner of Saigon. 5. Orange Tea Cam tea has a strange name, but it is actually a common name for tea dishes originating from Cambodians living in Saigon. Cambodian tea has many differences from Vietnamese tea, in which, the most characteristic is that all tea flavors are made from jaggery, not alum or white sugar. Other ingredients are also very special and fancy such as pumpkin, fried banana with coconut, yellow egg noodles, coconut milk … You can enjoy orange tea at Le Hong Phong market (District 10, City). Ho Chi Minh City). 6. Salt and chili noodles The ingredients for making a bowl of salt and pepper noodles are mainly pre-fried shrimp noodles. Noodles are dipped directly into a pot of boiling broth on a charcoal stove. After that, the noodles are picked out, put in a bowl and add a piece of pork, seasoned with spices, fried onions, pepper, chili, fish sauce, … In particular, this noodle dish cannot lack chili salt. When eating, people will mix noodles with chili salt to create a visually appealing bowl of red noodles. This strange dish is sold in a small alley on Tran Ke Xuong street (Phu Nhuan district, HCMC). 7. Peach tea The concept of peach tea was first known in Saigon with the main drink being tea bags added with peach flavor and crispy golden peach pieces. People can buy peach tea everywhere from luxurious, expensive cafes to plastic take away cups quickly wrapped by the roadside. Then, handmade peach tea, online peach tea, zip bag peach tea … race up, the price is just like that, ranging from 15-50k/cup. 8. Crab soup cake There are many theories about the origin of crab soup, but anyone who comes to Saigon must admit that crab cake in Saigon is very delicious and unique. The dish is not only attracted by its distinctive aroma, but also fascinates diners by its shiny, stocky big crab and the price is very affordable. 9. Mixed rice paper For Northerners, rice paper is just for rolling spring rolls and salad, but for Saigon people, “mixed rice paper” is a wonderful and delicious snack with ingredients including soft, chewy rice paper and full of dried beef, mango, quail eggs… and very attractive sweet and sour sauce. 10. cadet sticky rice Not having an easy-to-understand name like ordinary sticky rice, cade sticky rice is made from sticky sticky rice blown with fragrant coconut milk, the cade part is made from simple ingredients egg yolk, milk, and sugar according to a recipe. Unique recipe requires meticulousness and skill of the processor to get a delicious, smooth cade. This sticky rice dish decades ago was brought by the Chinese to Saigon and taken as a means of livelihood, but up to now, there is only one small sticky rice car in Saigon remaining at the corner of Tran intersection. Phu intersects with Nguyen Tri Phuong (District 5).

Chickita – Flame Grilled Chicken The chicken of this restaurant system keeps the crispness on the outside, soft on the inside and fragrant thanks to being baked on a rose fire. The shop has 8 types of sauces to suit Vietnamese taste. Depending on the portion of the group you eat, you can choose from a variety of chicken sizes such as whole, half or quadrant. Not only serving grilled chicken, the shop also has tacos, hamburgers, grilled shrimp skewers, fried chicken wontons, crispy chicken balls, salad, rice ribs or chicken rice … Address: District 1, 7 and Thu Duc City Price: 35,000-450,000 VND Business hours : 10-22h Roasted chicken with pink fire is popular with many customers. Photo: Chickita.vn. Diners commented: Thao Phuong: “The menu of the restaurant is nice but easy to get confused. Most of the dishes are grilled chicken. There are many types of sauce, but according to personal experience, the taste of mango, plum and black pepper is the best”. Minh Chau: “I ordered to deliver the food to the place, when receiving the chicken is still succulent, soft, not dry. The spicy sauce blends attractive.” Huynh Khai: “The shop carefully packed the foil, nearly 20 minutes later, we ate and the chicken was still hot, no need to warm it.” Mamadeli The restaurant offers diners the opportunity to change taste with chicken rice, fried egg rice and pasta. Sauces served with rice have garlic sauce, green pepper. Pasta has a characteristic flavor from stewed beef sauce or salted egg sauce. The shop also has combos such as rice with seaweed soup, lemon tea or pasta, smoked sausage and cool drinks for you to choose from. Address: Tran Xuan Soan, District 7 and Nguyen Gia Tri, District Binh Thanh Price: 39,000-59,000 VND Business hours: 10-21h Rice and spaghetti are boxed for customers to order. Photo: Mamadeli2709. Diners commented: Lam Nguyen: “Chicken rice mixed with delicious fish sauce, just taste, big chicken thighs. Clean packaging, utensils”. Thien Loc: “The spaghetti combo with salted egg sauce and lemon tea is carefully packaged. relatively cheap compared to what I get “. Jumifood If you are a fan of Korean cuisine, this online restaurant is the right place to order food. The menu features all kinds of kimbap, egg rolls, salad, kimchi soup, seaweed soup, mixed rice, mixed vermicelli or spicy noodles … Address: Cach Mang Thang Tam, Tan Binh District Price: 48,000-158,000 VND Business hours: 9-17h (Monday – Saturday) Rice rolls, spicy rice cakes … are the typical dishes of kimchi cuisine. Photo: 9493.corner. Diners commented: 9493.corner: “The restaurant takes delivery of food according to the scheduled time. In addition to the fancy skewered kimbap, the style of rice ball with seaweed served with octopus, grilled meat and kimchi is a worthwhile suggestion. Stir-fried is a bit hard but marinated, this dish is only suitable for eating, not enough enough. Scallop mixed rice with delicious sauce, lots of vegetables, fresh blood cockles. Tokbokki sautéed with salty cheese beef. Phương: “The dish is appetizing, the packaging is clean. Kimbap is wrapped firmly, not broken when we pick up the chopsticks, the restaurant so adding sauce will taste better”. Mr. Cuk – Fried Butter Cut Da Lat Butter-fried quail is a popular street food that young people enjoy in the evening. The shop sells quails in sets of 1, 3, 5 or 10. In addition, you can choose to buy quail combo with taro tea, grapefruit tea, kumquat tea or tamarind ice. Address: Quang Trung, Go Vap district Price: 26,000-229,000 VND Business hours: 13-22h Butter-fried quail is perfect for you to sip at home at dinner or late night. Photo: Mrcut.net. Diners commented: Kat: “Quail is marinated, deep fried and the meat does not dry out. Green chili salt is more delicious than other places. Grapefruit tea is crispy with thick coconut milk, does not cause satiety.” Mysteriousaigon: “A suitable dish for you to mix with a little beer. Quail skin is crunchy, fragrant but slightly greasy. The highlight is green chili salt and red chili salt. Diners enjoy the meat. with cucumber, pickles, coriander to help relieve boredom “. Kim Quan At home, you can still enjoy seafood when you order it at this restaurant. If you want to choose a full dish, crab sticky rice or sticky rice combined with crayfish or lobster is an ideal suggestion. The shop also has crabs processed in many ways such as garlic salt, black pepper sauce, avocado sauce, stir-fried with vermicelli … Deep-fried grouper, porridge, hot pot. In addition, the spiny snail, the elephant snail, the red snail, the two cones clam … with the style of steaming, sauce, and baking are also chosen by many people. The meal will add a full flavor when there is a combination of salad dishes such as spinach chicken salad, banana seed corn, American beef mixed crab vegetables, cucumber dried snakehead fish … Address: Nguyen Luong Bang, District 7 Price: 50,000-1.2 million VND Business hours: 10h30-22h30 Seafood is varied with many attractive flavors. Photo: Kimthuquan, 9493.corner. Diners commented: 9493.corner: “Crab sticky rice set includes steamed sticky sticky rice, 2 pieces of claw and a decorative crab shell. Crab meat is firm, shredded and mixed with sticky rice. Sticky rice, crispy skin, delicious and strange. Price. a bit high but worth the money. The shop is clean and beautiful, suitable for you to book a party at home “. Luan Pham: “Royal shrimp and sticky rice dish costs more than 1 million. Fresh shrimp, underneath is a layer of sticky rice with lotus seeds but a little bit soft. Overall, the meal is okay”. Helen Bui: “Good food, enthusiastic consulting shop and on time delivery”. Simple salt and pepper fried shrimp for dinner If you are a clumsy person in the kitchen, you can do the following to have a simple fried shrimp but the quality is still guaranteed.

Oleander – a fruit with a strange name but is a delicious dish associated with the childhoods of many children. (Photo: Internet) The name does not sound poetic, but the environment is likened to the cherry blossoms of the South. Because during the flowering season, each row of trees will take off all their leaves and begin to bloom in clusters of pollen roses creating a breathtaking sky. At that time, the environment also gradually results in the fruits of the young green, small bunches like cowpea. The lips are considered the southern cherry blossoms. (Photo: Internet) Flowers and olives when they are young. (Photo: Internet) She looks like this when she was still young, but she has “failed puberty”. They turn completely black with a sturdy, coarse shell and with a long, zigzag size. Each of the umbrellas swayed on the branches, causing the children below, waiting for the wind to pass to fall. When ripe, the fruit turns black, the skin is rough. (Photo: Internet) The two sides of the body have ribs running from the head to the stalk, so people often use a knife to pull this edge to separate them. Each piece of rice is arranged into equal layers and outside is a thick black honey layer. They do not look “charming” at all, but enlightenment is that they make people fall in love. Although the appearance is not eye-catching, the lips have a sweet taste that makes people fall in love. (Photo: Internet) The lips have a sweet taste, a little pungency and a strange concentration. Perhaps due to crystallization from several months, the rice layer thickens and gives off a very unique aroma. Adding more salt and chili is rancid, not a delicacy that can be replaced. Chili salt-dipped lips – western dishes. (Photo: Internet) Just looking at it makes people saliva. (Photo: Internet) The scent of the medium is unlike any other fruit. (Photo: Internet) In addition to rice, the seeds are also raw materials for popular tea pots in the southern countryside. They are pale pink in color, finger-sized and usually attached to the inside of the lip. After soaking in water to soften the skin and then peel off, just cook with coconut. This tea dish is very fragrant and has a “already” chewy texture. The seeds are also used to cook tea. (Photo: Internet) With a new discovery, Western cuisine is just as simple and rustic as their very nature. From the gifts of nature that have created a sky of memory and taste, sometimes remembering suddenly makes people feel relieved.

The mudskipper makes a strong impression on the viewer because of its unusual shape. The fish is only as small as 2-3 fingers, the skin is rough, but with eyes as big as the head and a pair of hard, strong fins extending out like two paddles. Going to the mangrove forests in Nam Can, Ca Mau, visitors can see mudfish clinging to trees, swimming under water and “jogging” on the ground. The appearance of the mudfish on the outside is very ugly, but for the indigenous people, this is a food source that contributes to enriching daily meals and is also a specialty dish for far away guests when coming to the land. this. There are many dishes from mudfish such as pepper, deep-fried, sour soup with rice, … but the most delicious is still grilled mudfish with salt and chili. Because the mudskipper fish has a rich sweet taste, grilled on a charcoal stove is the best way to cook fish. Mudskipper fish brought back to wash the mud, salted and chili, and then baked on charcoal stove. Just a little, the aroma of fish spread mixed with the pungent scent of chili also makes diners be impressed by the rich flavor of this dish. Coming to Ca Mau, you should definitely not ignore the snapper fish with pepper – a very familiar dish to the people of Dat Mui region. The reason that sardines have peppercorns are favored by people and tourists because this dish has a salty, sweet and sweet taste, which is very suitable for use with white rice. Braised sardines with pepper to taste delicious must be stored in a clay pot. After seasoning fish will be cooked in a clay pot with coconut water and lard, let it simmer until the fish is dry and the fish is cooked. Regarding the land of Nam Can Ca Mau, asking for a hotpot of snapper, everyone knows because this dish is very famous here. The sweetness of the fish meat, in harmony with the sour taste of tamarind juice and the spicy taste of chili, has created a delicious mudfish hotpot that is ecstatic for many visitors. When using this dish, visitors should pay attention to only put each boiled fish in the hot pot so that the fish is ripe, not ripe. The mudfish hotpot is also served with water spinach, banana, tomatoes, herbs … and many other vegetables. In particular, this dish must be used with tamarind fish sauce and noodles. Besides, the mudskipper can also be dried. Dried mudskipper fish fried or grilled with tamarind fish sauce is great. Photo: Internet. Invite readers to watch the video “Specialties Super Horror Not Everyone Dare to Eat”. Source: Youtube.

Illustration. The mudskipper is also called a tree climbing fish because they can stay on land for a long time with exceptional respiration.Additionally, the mudskipper is more special than other fish in that it can dive 5 to 5 depths. 10 minutes or so high up out of the water. Sometimes we climb up the tree, squeeze it on the mangrove trunk. The mudskipper often burrows into the soft, wetlands, close to the edge of the water at the highest tide. The mudskipper often enters the cave when the water flows and feeds when the water is high. The fish’s food consists of mussels, shrimps, shrimps and smaller fish. Although the mudfish has an ugly shape, the meat is extremely delicious, the meat is sweet and soft, has no fat, and is tough. The dishes can be processed from mud snapper such as braised mudfish with pepper, soya sauce, grilled sardines, mudfish salad with pliers leaves, and grilled mudfish with salt and chili. To process the food, the mudskipper must be raw, if dead, the meat will be broken and fishy. For grilled fish, let the whole fish marinate with spices or chili salt to soak and then grill on the charcoal stove. Grilled or blasted in the style of grilled snakehead fish. Grilled fish is baked evenly, only one glaze is the aroma of fish. Grilled fish dish with sour and spicy tamarind fish sauce, sweet and salty, is very attractive to eat while breathing. Or you can eat with vermicelli or rice paper rolls with raw vegetables, eat very fragrant. The mudskipper can also peel the skin of pepper. Season the fish with a little soy sauce, sliced ​​ginger, a little oil, add a few slices of bacon, season with special spices, and more pepper, put in a pot of soil and then simmer the pieces of fish that are both fragrant and delicious. If you want to add more flavor, you can eat with star fruit, cucumber, bean sprouts, fragrant … In addition, mudskippers are also dried by people Ca Mau, Bac Lieu, Can Gio … are places where mudfish live a lot. When traveling to these lands, in addition to visiting the beautiful nature, this is a specialty dish that you should taste, without any regrets! Fish have a funny shape.

Looking at their ugly and slightly intimidating appearance, no one thought this fish was edible Up to now, the story of fish cleaning glass has become an interesting anecdote originating from a pile of straw. That is when the ugly fish were caught, disgusted with what threatens the survival of other farmed fish, the villagers threw them into the straw to die. Who wary, a scent of sniffles comes out that makes a fisherman dig a pile of straw to find this fish. After peeling the burnt outer shell, revealing the firm flesh inside, dipping it with salt and chili, oh how fragrant and surprisingly sweet. Since then, the glass-cleaning fish has become a specialty of the West, processed in many ways: from stuffed with grilled spices, steamed to sour hot pot, every dish attracts customers such as cooking tamarind soup, grilled fish with fish sauce. wedge, cut the cellar … One of the simplest, easiest dishes to make from a glass cleaner is grilled. Before baking, they are slaughtered, cleaned and then stuffed with lemongrass and bile leaves, before placing the fish on the grill. When making fish, cleaning the glass will retain the fish skin, making sure that when grilled, the meat inside will not be scorched. Especially, when making fish, cleaning the glass will retain the fish skin, ensuring that when grilled, it will not scorch the meat inside. Because the fish skin is very thick and hard, it must be grilled on a large charcoal stove, red to be cooked evenly, the meat is not raw. Depending on the size of the fish, the baking time varies. Charcoal grilled glass cleaning fish with the scent of lemongrass and honey, the more attractive the taste and smell, the salt and chilli mixed with the strangely pureed molasses, it is difficult to stop eating chopsticks. The next dish not to be missed is the steamed glass cleaner. To have a fish fillet for steaming, you have to use a sharp knife to pierce the two lines along the sides of the fish, then peel the skin, separate the meat from the head to the tail. Due to the large head, thick skin, many weighed 1 kg, but only one pound of fillet was separated. This meat is marinated with spices, oyster oil and then incubated in honey and sliced ​​green onions, before being cooked over low heat to allow spices and aroma of the leaves to absorb gradually. Steamed fish dish served with vegetables, vermicelli, and ginger fish sauce. One of the simplest, easiest dishes to make from a glass cleaner is grilled For “full set”, the hot pot dish she cooked with bamboo shoots and sour bamboo shoots. This dish is also made with fish fillets, served hot with fresh vermicelli and green vegetables dipped in hot pot broth. To have a delicious soup pot, clean the fish, wipe the glass with a pot of boiling water, peck the intestines, remove the hard skin, and scrape the scalp. Lemongrass shrimp cut short, crush, tie and then put in a pot of boiling water, raw peanuts can be cooked together. Wait for the water to boil, then add the fish and add spices to taste. About 10 minutes later, we have an attractive hot pot with a fragrant lemongrass scent. Fish wiping glass sandwiches with broccoli, fish lettuce, herbs … dotted with lemongrass fish sauce, is a delight to say. Eating tablespoon, the fragrant sweetness permeates the tongue, the sweetness of the fish mixed with the fatty taste of peanuts gives an unforgettable feeling. Glass cleaning fish meet the characteristics of natural fish, meat is chewy, sweet and fragrant, especially those weighing 1 kilogram or more. Because the fish cleaning the glass meat is delicious, but when alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Because the fish cleaning the meat glass is delicious, but when it is alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Thus, when the fish is ripe, it will have a natural aroma and no fishy smell. Grilled fish are often served with salt and hot pepper. Dab a piece of fish in a cup of salt and chilli and put it in your mouth, you will feel the sweet and strong taste of this special fish. It would be very lacking if not mentioning coconut water stewed fish with glassware. This dish is considered a favorite delicacy of the southwestern people. To cook fish with coconut water, you can choose to clean the fish’s skin. How to prepare fish also needs to clean all the skin of the fish and internal organs. After that, a pot of coconut water was north on the stove, boiled and added a little lemongrass and smashed. Next, the cleaned fish will continue to be added to the pot, adding a little papaya to the natural sweet dish. Finally, the cook will re-season the spices so that they can taste them. Coconut water stewed fish is often served hot with raw vegetables Coconut water stewed fish dish is often eaten hot with raw vegetables, enjoyed as hot pot. In addition, eating this dish with rice is also very delicious because the fish meat is already sweet and firm, and it is absorbed evenly with coconut water. If you have the opportunity to go to the countryside of the Southern River, you should try once to enjoy this special fish dish, you will surely enjoy a unique delicious dish that has just appeared in this place.

This morning, after releasing her daughter in elementary school, I planned to go home and write a few lines. So incessantly thinking along the flow of the car going forward, suddenly I suddenly crave a pair of flipped duck eggs. Cravings, we have to eat. But in the morning like this, where to find a place to sell “flipped duck seeds” between Saigon. So we walked across the market, bought dozens of eggs, some lettuce, ginger root, some chili powder. Going home and preparing to prepare, it also took 30 minutes. In return, the breakfast is satisfied. Foreigners coming to Vietnam for the first time must be shocked to see duck eggs flipped. Listen, it’s rumored to be one of the top 10 horror dishes in the world. But there are foreign friends that I know, who have lived in Vietnam for a long time, it turns out that “Western water spinach” already likes to eat real upside down duck eggs. Get used to it, no longer afraid. At that time, only the pulp, fragrant (but not fishy), is very attractive. Even though it is strange, in the same country, from the same people, the way of eating eggs / seeds of a flipped duck is already different. The local people often eat eggs at night, especially when going out for a drink. The saying “Flipped quail eggs, rotted duck seeds, flipped duck seeds … fried tamarind … êiiiiii” is too familiar to many people, including those who do not like this dish. Familiar because it sounds every night, on every street side, with the image of a person pushing or kicking a van in front of it, with eggs, boiled corn of all colors. The extremely difficult thing to explain is why the flipped duck seed is considered a Korean, eating easily cold, but people in the region often eat it at night, sometimes while drinking beer. And outsiders are different. Duck eggs flipped it like breakfast, more snacks. And because it considers its taste to be solder, it should always be eaten with sliced ​​ginger, a little chili powder with salt and pepper and laksa leaves to lead the taste and smell. That way of eating, at the same mealtime, seems to really balance yin and yang. The other thing is that the locals in the region eat eggs, they put them on the small communal table, knock on the spoon to knock, open the egg shell, season with seasoning and then slice each small spoon. Salt and pepper squeezed lemon or kumquat (kumquat), add a little pureed chili and also come with laksa leaves. But definitely not eaten with ginger. Meanwhile, the North people break the eggs into a small, pretty bowl, the bad, bad, old ceramic bowl is a bit dull. Two different ways of eating, two different times of eating, and a lot of different seasoning. The most common point, which later found, was to eat with hot pot. This is delicious and delicious, but it looks really scary when the eggs are not put in the pot. So scared that I can’t describe it anymore … Having finished sipping a pair of flipped duck eggs, I suddenly smiled to myself when I thought about this day. Yeah, there’s still the second day of the lunar month. Outside the North, there is a strange custom that is rare in the South. It is to abstain from a few things, including eating and drinking, in the first few “days” of the month. Which is abstaining from dog meat, abstaining from duck meat, abstaining from squid, and abstaining from eggs. There are also people who do not abstain, but many people keep it very cautious. Cravings are cravings, those dishes have to wait through the day of the day. There are men who are more careful, still waiting for the full moon. They are afraid of stirring for a whole month. That abstinence has been brought up to the “realm” of people who are abstaining from haircuts and shaving. Not to mention watching the hours out of the house. Typically an old classmate of mine. He abstains from the color of clothes, shoes. In the past, we used to tease “So do you abstain from bathing, abstaining from washing your hair? If you abstain from that, then you will take a bath to make up four times a day?”. It is true superstition is afraid. From contemplating the thousand types of abstinence, I suddenly remembered the story that just happened. In the midst of the time COVID-19 was still a dangling threat, in the ten thousand people, it was a real fear. Unfortunately, there is a man with Corona virus there, he sneezes a few times, I don’t know how the disaster will be? And also the story about 50,000 people flocked to this temple that controversy about superstition arose. Every year as well as every year, that old story is unearthed. Yet in the end, nothing changed. I feel really sad thinking about it. Vietnam is a free country of belief. God everyone worshiped. Even there are many families, Catholic wives, and Buddhist husbands are still okay. Such freedom does prevent us from getting caught up in troublesome attachments that can greatly hinder the development of society. But ironically, what is popular is not faithfully believing in a certain belief. Instead it was a superstitious society with a vain amalgamation of different types of faiths. Gods, Buddha, mandarin, holy … people worship everything. No longer seeing true faith but just a mess of fear. It is no longer “worshiped, holy, abstained, and wholesome” as the elders said. The only remaining “is not worship because of the sacred, but just because of fear”. There are quite a few friends who understand the Buddhist teachings and I see clearly how they appear to be a true Buddhist. They have no fear of pagan evil spirits. They tend to understanding more philosophy and do not confuse gods, ghosts, elves, evil … of other faiths. But the number of such people in society is very rare. Popularly, we still meet individuals who always want to talk spiritually but really do not understand what is the most basic of a belief. They mixed Buddhism into religion, adding the spices of motherhood and a few other beliefs. What do they believe in? Nobody can answer. But I think the only thing they believe is fear. They are afraid of some supernatural intangible force that they themselves do not have a proper belief in to deal with that fear. I wonder, in the old days, in the time of the grandparents’ generation, was it like that? I’m afraid not. At that time, people who worship Buddha probably only believed completely in Buddha’s door. The way of making offerings of that time was probably also very different. And just looking at the architecture of the ancient temples is enough to understand. It is unified, it has the unique identity of the Vietnamese people. What about today? Temples were built many, very majestic, very superficial. But architecture is doped. A little China, a little Burmese, Thailand, Cambodia, a little Tibet, and even a few places like the Shinto gate of Japan. Such a mess was created out of a strange “monster”. After all, if people really believe in something, a certain belief, they will not lose their way between the message, coinciding with other beliefs. There is nothing bad when we choose for ourselves a belief in a time where science can explain these thousands and thousands of things. But it would be weird if we put our faith in a mess – pí – of belief, confusion and lack of dominant spirit. This messy placing of faith is the best proof that a person really does not have a faith of his own. Having a pure and faithful personal faith is your own choice, but in fact it also comes from the home environment. Parents, brothers and sisters believe that a little mess in each place will definitely lead to their children being affected and also easily distracted. That stray is confusion. And the two hours of “superstition” were just too precise to judge the beliefs of the majority today. Those who believe that eating duck, eggs or squid at the beginning of the lunar month will bring bad luck understand that no religion teaches their followers to abstain. And in the South, where there are so many Buddhists, there is no one who believes that such junk food can bring them bad luck. Basically, because when they really believe in Buddha, the power of Buddhist philosophy is enough for them to understand that the other three abstinence is the delusion of those who actually do not believe. Have we ever asked ourselves a question, “Yeah, what do we really believe in?”. Answering it actually opens up huge doors for ourselves. Because when we are determined to believe in a particular belief, we inevitably have to go through a process of defying the beliefs to see how much they truly conquer us. Having not overcome these challenges, it is clear that all that remains is blind.

Tu Tu Tu Tra has two branches, one in Tan Binh District and one newly opened in District 10. Both branches are comfortable, spacious and have many beautiful virtual living corners. This will be an ideal place for you to “chat” with your friends after a week of studying and working stress. The space of the two branches is okay décor follow two concept Completely different, a romantic place and a luxurious place. Photo: April Tea Shop Photo: April Tea Shop Photo: April Tea Shop You will be dazzled by the sweet fruit tea menu of the restaurant: Guava tea, watermelon tea, apple tea, fragrant tea, … or a cup of “synthetic” tea. mix a lot of fruit together. In addition to the sweet taste of natural fruit, you will love the eye-catching decoration with sliced ​​fresh fruit slices, adding a little salt and pepper to the top is perfect. Photo: April Tea Shop In addition to fruit tea, the shop also has milk tea, ice blended and coffee at an affordable price. If you are hungry, order some cake to sip. The cake menu here is also very easy to make you “fall”: macaron cake, tiramisu, cheese cake, fruit tart … Our Tea Shop 10 Years Later – Beautiful shimmering like a fairy flower garden The salon is decorated in style vintage Entering the bar you will feel like you are lost in one studio full of colorful flowers. Every nook and cranny in the restaurant is meticulously décor, so you can rest assured that wherever you sit, you can chill with great selfies! In addition to the fixed decorative corners, the shop also has a “ background mobile ”is changed regularly on every special occasion. Photo: Our Tea Shop 10 Years Later Photo: Our Tea Shop 10 Years Later Photo: Our Tea Shop 10 Years Later Photo: Our Tea Shop 10 Years Later The menu is quite diverse with different types of coffee and milk tea, but the most prominent is the fruit teas “ signature ” cool. The restaurant also serves delicious cakes and fruit shakes. There is also an extremely special snack that you can hardly find in other countries, which is grilled honey potatoes with many different flavors: original flavor, cheese, onion fat, peanuts. and sesame salt honey. Sweet potatoes are both good for health without fear of being fat.

Watermelon guts Resources: 1 large watermelon; Half a chicken (you can make the whole chicken cut in half for easy stuffing); Spicy vegetables: lime leaves, chili, lemongrass, ginger, onions, garlic; Spices, turmeric powder, pepper, less cooking oil. Marinate chicken and spices into melon peel Making : Step 1: Marinate chicken with spices, pepper, turmeric powder and a little oil spread evenly over massage for the chicken. Bake chicken in the oven Ms. Huong gave 1/2 teaspoon of each type of coffee, less turmeric powder alone, for half a chicken. Discount as you like (you can add chili salt, seasoning powder …). Marinate from 30 minutes or more to soak. You can tattoo around the chicken for more penetration. Grilled chicken cooked aromatic in melon Step 2: Watermelon cut the mouth across, took a spoon to scoop out the intestines, this gut to squeeze juice or vitamins as you wish. Cut the other side of the melon into a small piece so that the melon won’t roll over. Put the spices in a layer underneath: crushed lime leaves, sliced ​​ginger, pounded garlic onions, a few chili, each one a little depending on you. Add the chicken and add 1 layer on top. Grilled chicken is brought tightly or torn Step 3: Preheat oven to 250 degrees 10 minutes. Put the melon stuffed with chicken inside, cover in the oven, let 250 degrees in 60 minutes. Take out to visit with chopsticks, chicken water is not red, then take out and cup only. And enjoy Finished sweet chicken meat is not dry, fragrant with spices. Chicken juice and watermelon can be used to cook soup, cook chicken rice …

Mr. Truong Tan Vien sat diligently and tore his jeans at the corner of Ho Xuan Huong Street (District 3). Photo: Kim Van Tear off a special shirt of 35 million dong I went to see Mr. Vien in the late afternoon of April. He did not know that he became famous. He only knew that a while ago, many reporters and media came to ask questions. The silver-haired man said that he used to be a portrait painter, signboard …, but his income is low, not enough to cover his life, so he has to find a side job to earn income. more. 30 years ago, Vien found that on Ho Xuan Huong street he sold a lot of jeans, so he traded jeans to earn extra income. One day he took things out for sale, naturally in his mind, Vien remembers the old days when watching international bands, singers used to wear torn jeans was very impressive, from which he came to mind. thought to tear the jeans I was doing business so that it would be new. Who expected some people to be interested, Mr. Vien became expensive and was the driving force for him to stick with the profession of tearing jeans until today. Mr. Vien is originally a painter, so when he comes to making jeans, he has many advantages. “We have art already, now it is ok to have more technology”, Mr. Vien said. Photo: Kim Van According to Mr. Vien, he saw himself as a profession “tearing” jeans as a painting. Instead of the painter using a paintbrush to paint on paintings, Mr. Vien used a knife to tear across the jeans to create pictures. According to Mr. Vien, he did not follow any school and class to teach, work for a long time, so he had experience, gradually accumulated and reformed technology. Proficient in tearing jeans, Mr. Vien’s fingers could not avoid being frequently bleeding and scratched by a knife while working. Photo: Kim Van After 30 years of working with jeans tearing, Mr. Vien could not remember how many products he had torn and how many customers he met. So many customers come back to remind him for a few years, and he remembers “yeah, right”. However, among thousands of customers who have visited his “shop”, including famous singers and actors with products worth up to tens of millions of VND, he was especially impressed with customers. Row is athlete Nguyen Tieu Phuong. Recently, she brought out a unique jeans worth 35 million VND (one of two currently available in Vietnam) thanks to him tearing it up. When receiving the product from Mr. Vien, Ms. Phuong was very excited. “Up to now, I really like clothes that make cuts, dust, brush. Before I used to do it myself at home, now I know that Uncle Vien does this job, so I bring him to make it beautiful.” more “, Phuong happily said. Ms. Phuong was satisfied with the jeans that Mr. Vien tore off. Photo: character provided Just have passion Not only thanks to Mr. Vien’s styling, many customers come to Mr. Vien to confide, talk and talk about … fashion. Mr. Vien happily talked to them and did not put much emphasis on making money. Because his two children have grown up and grown up, he does not have to struggle with making a living for his children to study as before. In addition to the afternoon time at Ho Xuan Huong’s “shop”, Mr. Vien took advantage of his mornings and nights at home to process and recycle jeans bags from old clothes. Each product is priced from 200,000 to 300,000 VND. Photo: character provided According to Mr. Vien, nowadays, if anyone is passionate about, working as a jeans maker will have a stable income. Because, more than 20 years ago, when Mr. Vien started his work, few people recognized that the products he tore were fashion products. Now that big foreign fashion brands bring ready-to-wear jeans to the market, people are in love. And Mr. Vien’s traditional hand-torn jeans clearly have an advantage over industrial tearing. The profession of tearing jeans is also an art subject, requiring creativity and aesthetics. Photo: Kim Van Most of customers after receiving products from Mr. Vien are satisfied because including their ideas, Mr. Vien is the one who realizes it. Many products are old, frayed when the hands of Vien “enchant”, customers are surprised because it brings a new look, a new body. “Oh my God, how beautiful is it. It’s so beautiful” is a frequent statement from customers and it makes Mr. Vien happy and has more creative motivation and attachment to the profession. The jeans that Mr. Vien tore up included a picture of a bicycle and 11 letters, he took a guest of 280,000 VND. Photo: Character provided For each tear (tear hole), Mr. Vien charges 20,000 VND. Not only styling on jeans, but Mr. Vien also style on shirts, bags and shoes. In addition, he also recycle old jeans, shirts and hats into bags. The unique bags are sold for 250,000-300,000 VND. It is known that in Saigon there is currently no one who works like Vien. He is considered the only person in Saigon to make a living by this unique job. Mr. Vien goes to “shop” with the products he made. Photo: Kim Van The customers who come to Mr. Vien’s “shop” to create tearing clothes are mostly those with strong fashion sense, personality, meticulousness and free lifestyle. “Many people are surprised why there is a job of tearing jeans. I have not taught anyone this profession because currently no one has come to study. If anyone is passionate, has a need, I am willing to share it carefully. I want many people to do it so that I can share my job again, this job is easy and simple, it doesn’t require me to have the tools and much investment. .. “, Mr. Vien sincerely said. A man ripping off strange jeans in Saigon

Illustration. Such a delicious fruit has such health benefits, it is no wonder why women are infatuated with this dish. However, in order to choose a delicious fruit, it is also necessary to have a tip, otherwise it is easy for women to choose the wrong fruits, not delicious. How to choose plums to choose delicious fruit, not drug-coated? Here are some ways to choose delicious plums: Rely on the outer shell The appearance of the plum is largely determined by the flesh of the fruit. Choose to buy fresh plums, preferably stalks and leaves, round, not bruised, not deep. Also, do not buy plums with insect stings or nail stains because they are very susceptible to bacterial infestation. A delicious plum will have a plump, smooth skin and a white chalk coating. Plums are covered with white chalk, indicating that freshly picked plums will be more delicious. Choose plums with mixed green and red colors When choosing to buy plums, you should not choose to buy plums that are too green or reddish in color, but only choose berries that are mixed with these two colors, which are both crispy and sweet. If the fruit is too green, it will be sour, and the red fruit can be ripe too ripe and no longer crispy, if you like sweet, you can choose a red bruise. We can judge the quality of plums with a glass of water. Pick a plum and place the plum in a glass of water. If it is found that plums float on the surface of the water for a long time, it means that the plums are potentially poisonous or have ripening agents. If the plums do not float on the water, that means the plums can be eaten normally and without chemicals, you can buy them at ease. How to preserve plums After buying, you should store fresh plums in the refrigerator so that the plums are always fresh and delicious. Plums should not be placed in hot, high, humid places, which will make plums ripen quickly and not be delicious. Prunes before eating need to be washed with salt water several times, you can use them to cook into many different delicacies. Plum mixed with salt and chili salt or chili is a favorite dish of many women. In addition, this fruit is also used by many women to soak drinking water as well as make jam to eat bread.

Grilled pork hybrid dish with bamboo tube. According to Ms. Lien, this dish is not processed too fussy but requires meticulousness, it is important that the ingredients are fresh, including the outer bamboo tube. “Meat must be delicious, fresh, with fat and lean skin, balanced and fresh. And the bamboo tube must also be very fresh, when customers order, we cut the bamboo in the morning, then the bamboo will be sweet and fragrant. And when the meat is grilled, it is delicious. After marinating and letting for about 15 minutes to soak the spices, the pork is put into a bamboo tube, the end of the tube is covered with banana leaves and grilled over embers or in the high pressure oven for about 1 hour. Pork is seasoned and left for about 15 minutes. For grilling on a charcoal stove, grill is very important. To avoid burning, the griller needs to observe to turn the tube over, so that the meat is cooked evenly. When the bamboo tube outside is scorched yellow, the aroma of meat spreads can be enjoyed. Pork grilled on bamboo tube will look like steamed pork because it is grilled through a layer of bamboo, so the meat is fragrant while keeping the softness, the skin is crispy, the fat is fat but less greasy. The cooked meat does not smell smoke, coal ash, is not too dry due to dehydration. This dish is served with salt green chili and herbs. The pungent taste of the chili and the aroma of the meat create an attractive dish for visitors. Ms. Nguyen Thi Hoai Bao, from Quang Phu town, Cu Mgar district, Dak Lak province, when enjoying this dish, feels, “The dish has a unique characteristic of the Central Highlands, the taste is very delicious and rich. Ede people are infused with spices, so it feels difficult to describe when eating, including lemongrass, galangal, pepper, and the taste of some leaves that only people have. New people in the Central Highlands have “. After seasoning, the pork is put into a fresh bamboo tube. According to Ms. Nguyen Thi Ngoc Anh, Chairman of the Board of Directors of Ko Tam Ecotourism and Community Culture Company, the steamed hybrid pork dish, grilled bamboo tube is processed according to the traditional cuisine of the Ede people in Dak Lak. and blended, marinated with natural ingredients available, so that brings its own unique flavor here. In particular, hybrid pork is an ingredient that makes the dish unique, because hybrid pigs are bred from grass pigs (piglets) with wild boars. Along with the cooking process is a story about culture and environmental protection. That is why, recently, the steamed hybrid pork dish, grilled bamboo tube in Ko Tam tourist area was selected by the Vietnam Record organization to be in the Top 100 special dishes of Vietnam in 2020-2021. The end of the tube is covered with banana leaves. Ms. Nguyen Thi Ngoc Anh shared, “The province also introduced Dak Lak’s delicacies and the Institute of Records allowed people to check and evaluate many times, then announced and decided on the steamed pork hybrid dish, Grilled with bamboo tube, I am extremely happy because we have a story and we came up with a story when we do travel to create a regional specialty dish and preserve the varieties that heaven was born with. in my country “. The Ede people often used the way of baking on charcoal stove, repeatedly turning the meat in the tube well and not being burned. Thus, along with grilled chicken rice dish was in the Top 100 specialties of Vietnam (period 2011 – 2016), up to now, Dak Lak province has 2 dishes in the Top 100 of Vietnam. Along with that, in recent years, the dishes are made from the available ingredients of the local ethnic people such as bitter tomato soup, dried fish tomato salad, dishes from rattan buds, cloves leaves, … shows more and more in the menu of restaurants, eateries and is favored by customers. From the traditional ingredients and cooking methods, many chefs have suitable variations to suit the tastes of diners, creating a rich variety of dishes while still retaining the unique features in the cuisine of the local ethnic community./.

Sea Addict The shop owns a cool space, next to the wooden furniture are pots of plants to make the overall harmonious and intimate. The multicolored neon lights interwoven between the wall array adorned with slogans or artistic spray paint are also the highlight. Here, your group can choose herring salad, beef … to open the party. Some seafood flavors worth trying are shrimp, cockles or squid in Thai sauce. If you go with a large group of people, a combo of grilled squid with salt and chili, grilled blood cockles, grilled shrimp satay, grilled snail with green pepper and rooster beer tower is a suitable suggestion. Address : Nguyen Thi Minh Khai, District 1 Price: 50,000-899,000 VND Opening hours of: 16h-1h The spicy and sour dishes with cool drinks awaken the taste of diners. Photo: Hukha.Foodaholic. Diners commented: Lanwiththi: “The restaurant plays the music, creating an interesting atmosphere. Our group was impressed with the bamboo chicken stewed with mushrooms, carrots in the pumpkin. The broth is fatty but the meat is a bit chewy. So you need to order first. Salmon with passion fruit sauce or strange herring salad. Particularly the shrimp with Thai sauce is a bit small “. Hukha.Foodaholic: “A striking space with dim lights to help you keep beautiful photos. The” addicted beef “is cut in pomegranate style, covered with sesame seeds and rich in a rich sauce. Crispy, spicy and mild mustard, stir-fried seafood noodles and fried chicken eggs have relatively large portions, but the taste is too strong. consider”. Compact & Light – Food & Beer The shop attracts young people because of its open space, suitable for large groups of people. At the night party of the bustling Saigon, you can choose to sip beef ribs mixed with young mango toad, Thai-style squid salad, beef or grilled ribs … Many seafood dishes are attractive variations such as fried nail snails. garlic, salted snail, grilled oyster with cheese and onion oil … are also worth a try. The party will be even more complete because the shop also serves many delicious beer flavors. Address: Tu Xuong or Ngo Thoi Nhiem, District 3 Price: 65,000-555,000 VND Business hours: 11am-0h The menu is popular with young people because there are many dishes that capture the taste of beer. Photo: Gon.nhe.beer. Diners commented: La Bu: “The outside is quite bright, the inside has a more chill bar. The menu is varied, there are many combos for your group to choose. The seafood mushroom salad is attractive by the mushrooms are boiled and kept. Crispy, light seasoning, but I think it would be less tedious. Crispy chicken wings, blended with fatty cheese sauce. Fresh oyster combo includes recipes such as grilled cheese, grilled to any other or eaten raw with quail eggs and Thai sauce Most of the dishes enjoyed with beer are quite catchy “. Citastyfood: “Tu Xuong branch has an open space, right for a street pub for young people to enjoy their free time. Our group ordered a combo of tender tuna, soft and chewy beef, squid is quite thick, Seafood combo with mussel, octopus, and shrimp with Thai sauce stimulates the taste. In addition, you should try crispy dried squid taro with salt and craft beer “. Social Local – Beer N ‘Bite This rooftop restaurant gives you the opportunity to sip delicious food, enjoy a little taste of cool alcoholic drinks, view the city from above. The space is a bit luxurious and equally young and dynamic. Crispy squid, beef corn in fish sauce, five spices chicken cartilage or grilled pork ribs in the Northwest … are some of the dishes for you to mix with your friends. In addition, diners can also satisfy their hungry stomachs with fried rice, spaghetti, sausage and pork ribs with BBQ sauce, salad. Address: Nguyen Hue, District 1 Price: 50,000-600,000 VND Business hours: 10am-22h Enjoying food at a rooftop restaurant with a beautiful view is a great experience on the weekends. Photo: SocialLocalSg. Diners commented: Foodholicvn: “Northwest grilled pork ribs are stimulating the taste buds because of the thick and fragrant meat. Deep-fried egg fish, grilled squid cut into slices, salt and green pepper. Grilled cartilage and chicken cartilage with crispy lemon leaves, Seaweed salad stands out with strange caviar skin In the flavors of beer, I like the blueberry most because of the attractive acidity.The space here blends with the street sounds, suitable for friends to experience together”. Nghia Nhan Nguyen Dang: “On the occasion of the ceremony, I booked a table in advance to sit by the balcony, but when I arrived, the staff said that they had not received the information and they arranged for me to sit in the corner. The service is quite good, but the experience of the sitting position on a special occasion makes me not satisfied “. Must-try items if only 1 night in HCMC Joining the culinary tour in Ho Chi Minh City, foreign visitors are transported by motorbike to some famous spots and visit special local eateries.

Da Lat (Lam Dong) is famous for the folk specialties of the highlands such as hill chicken, green rice, beef hot pot … Not many restaurants and restaurants in the mountain town serve seafood. If you are a fan of sea cuisine, you can save the following addresses. 1. Oyster Bistro With a variety of seafood menu, the restaurant is loved by the gourmet association in Da Lat. In addition to the menu specializing in oysters, the restaurant also serves a variety of seafood such as oysters, squid, octopus, shrimp, crab … Most dishes are grilled, porridge, fried rice or hot pot … Oysters are not to be missed when coming to the restaurant. Oysters are processed in many ways such as grilled cheese, onion fat, tamarind sauce, fried fish sauce, made salad, scooped rice paper, rolled flour … Festive grilled oyster with 7 flavors, 165,000 VND, is a suggestion for diners who want to try many styles at the same time. Evaluate: Trang Tran: “Location is a bit difficult to find. Fresh oysters. Friendly staff”. Jenny Lam: “Good oyster porridge, but left quite a lot of pepper”. Ngo Duy Dung: “Affordable price, fast food. The shop has private space”. Nhat Ha: “Service is too boring. I ordered food for 1 hour without food”. 2. Seafood Yen Located in the city center, the restaurant serves basic seafood dishes in a popular style, suitable for families or groups of friends. The restaurant has a fresh seafood tank for diners to choose from such as tiger prawns, clams, cockles, tomato snails, nail snails, nhum … In addition to seafood, here you can sip fried chicken feet with fish sauce, fish balls, pork scapes, quail, fried corn … Evaluate: Trang Ha: “I especially like snails fried with garlic. My oyster dish 20 tastes not very impressive. The shop is spacious, the day I was away, the stuff was fast. The price was quite affordable.” Lngthth: “The owner is cute and enthusiastic. The space is a bit small”. Duyen Huynh: “The shop is mainly local, little-known tourists. I ordered 5 dishes with the price of 30,000 VND, and the quality is evenly delicious”. Zkcuong: “Snails are many types, processed into Saigon style is quite satisfying”. 3. Exotic Seafood Noodles This is the only address in Da Lat specializing in seafood noodle dishes. A portion of 60,000 includes vermicelli, a variety of seafood such as clams, fish and crayfish, and a rich and spicy broth. In addition, you can enjoy a variety of noodle dishes such as fish vermicelli, vermicelli or seafood multi-cake. Other seafood dishes such as Ca Mau crab meat, crab, baby lobster are served with prices from 100,000 to 180,000 VND. Evaluate: Sy Hoang: “Nice restaurant. Delicious rice noodles, fresh seafood, affordable price. Eat at the place or bring back is fine”. Vu An: “The owner is cute, gives enthusiastic advice. The view is quite beautiful”. Thu Ngoc: “It is cold to eat a bowl of hot vermicelli. The broth is rich, served with fresh Dalat vegetables”. Sang Nghiem: “Due to making fresh food, the processing time is a bit long. The shop should prepare some dishes”. 4. Bich Cau Seafood 3 The menu of all kinds of snails, crabs, crabs, squid, octopus, surface, shrimp … Diners can choose seafood in the fresh tank, then thanks to the kitchen processing into many types such as boiling, steaming beer lemongrass. , stir-fried with vegetables, stir-fried with tamarind and cooked hot pot. In addition to seafood, dishes such as grilled chicken with salt and chili, grilled goat, and beef salad … also attract diners. The bar space is large and crowded with staff, and can book parties for meetings, celebrations, birthdays, company programs … Evaluate: Anh Vuong: “The space is polite, the staff know how to take care of the customers. The food is not too delicious but fresh”. Maxmara Nguyen: “Cheap seafood, there is a promotion every day. The day I went to eat grouper, there was a 30% discount. A cheap and delicious seafood dinner is less than 400,000 VND”. Lam Nguyen Viet: “Fresh food should be baked very well. The sauce is not excellent”. 5. Seafood Can Cake – Nguyen Van Troi The shop has an area not too large, simple space. Unlike many places in Da Lat that sell canary cake or quail eggs, the restaurant brings a new seafood taste for diners to experience. One piece of cake can be mixed 6 pieces, 40,000 VND, including squid, shrimp, chicken eggs, quail eggs. You can order canned squid cake or shrimp separately, with the price of 35,000 VND. Supermarkets cost 5,000 VND. Evaluate: Thanhngoc91: “The restaurant is small, quiet, clean. The couple is cute and gentle. When there are customers, she starts to pour cakes, not before like many other shops. Fresh seafood, bold sauce, after eating, hot ginger tea helps to quickly pepper. Phuong Trinh Nguyen: “Eating at a restaurant does not have to wait as long as other places”. People of Bich Chuong: “Although seafood is frozen, it is fine to eat. The cozy atmosphere is like eating at home”. Cheri LiNg: “Shrimp eat well, squid is a bit fishy”.

This is the recipe that Ms. Duong Kim Anh learned after enjoying the salted chicken of a Vietnamese restaurant in Japan. After her success with this chicken dish, she shared it with the housewives in the Love Kitchen group Ingredients for making salted chicken – 1 chicken – 1 kg of salt seeds, 1 big onion, 5 lemongrass plants, 1 piece of ginger, 2 tablespoons of whole pepper, a pinch of lime leaves. Making 1. Preliminary processing: – Pre-pecked chickens: wash through with water, pick up the remaining feathers, check the throat and lungs, then peel off. Cut off the sweat glands of the fishing line. – Rub salt both outside and inside the chicken, rub and rinse with water. – Sprinkle turmeric all over the chicken skin (in Japan, there is no fresh turmeric, so use turmeric powder, so you should rub it for 10 minutes to soak it). – Rinse with water, lightly sprinkle, let her stretch her legs out to drain. – Mix 2 teaspoons of chicken seasoning seeds + 1 teaspoon of crushed pepper, smooth inside the chicken belly. Because when I eat lemon salt, I am not salty. After applying, is for the pot always, no need to wait, because 45 minutes is enough to infuse slowly. Salt incubation / steaming – Use a thick stainless steel pot, lined with 2 layers of aluminum foil at the bottom of the pot, add 1 kg of refined salt and spread evenly. – Sprinkle with whole-grain pepper, thin sliced ​​ginger, onions (cut into 3 circles, 2.5 – 3cm thick, lemongrass (1 supplement 4)! and fragrant. – Lemon leaves, lemongrass, ginger leaves, can be added to the chicken belly to make it more fragrant. – Put the chicken in the pot, wash the lemon leaves, prickly make the essential oils, rub lightly on the surface of the chicken skin, then leave the leaves in. – Cover the pot with food foil, cover and swing. – Turn on the lighter for about 10 minutes, hear the crack of salt, which means it’s hot, lower the low heat on the gas stove, cook for 40 minutes, turn off the heat for 5 minutes before taking the chicken out. Note: If using industrial chickens, the incubation / steaming time is 20 minutes. If using old chickens (waste layers), the incubation / steaming time is about 60-70 minutes. If our chicken is about 1.2kg, incubate / steam for 30 minutes. Dipping sauce : You use Himalayan pink salt, refined salt, sugar, lemon juice, pepper, chopped lemon leaves!

Grilled chicken rice is a specialty of the Central Highlands people Recently, the steamed hybrid pork with bamboo tube in Ko Tam tourist area (Dak Lak province) was selected by the Vietnam Record organization in the Top 100 special dishes of Vietnam in 2020-2021. After seasoning with pork, the pork will be put in a bamboo tube Boiled hybrid pork with bamboo tube dish is processed according to the traditional cuisine of the Ede people in Dak Lak and is mixed and marinated from the available natural ingredients, thus bringing its unique flavor here. Hybrid pork makes the dish unique, crossbred pigs are bred from grass pigs (pigs) with wild boars. Along with its processing, food is a story about culture and environmental protection. Ms. Tran Thi Kim Lien, deputy chef at Ko Tam tourist area (Buon Ma Thuot city, Dak Lak province), said that this dish main ingredients are hybrid wild boar and other natural spices can be seasonal changes. In it, the most typical spices are chili, green pepper, cilantro and white leaf. This dish processing does not need to be too fussy but requires meticulousness, it is important that the ingredients are fresh, including the bamboo tube. Chicken is marinated grilled over embers Grilled chicken served with lam rice is one of the famous mountainous specialties of the Central Highlands people. According to people here, the dish comes from the Ede ethnic group in Buon Don (Dak Lak). Later, specialties were processed by the people of the Central Highlands with many different styles. Grilled chicken served with lam rice feels the taste of the Central Highlands Chicken used to grill must be genuine backyard chickens, silk type, weighing about 1kg, if the meat is too small, the meat will smell too big. Chicken after cleaning, pecking the intestines and leaving the whole chicken, broken it flat, marinated with salt and chili, lemongrass and a little honey for about 30 minutes, brought out to grill on embers until turned yellow, aroma is to be. Grilled chicken is indispensable for a cup of green leaf salt, a leaf that smells like basil. Grilled chicken is served with soft, sticky rice.

Nha Trang’s specialties are all rustic, made from the local ingredients, so the identity of this land is imbued. Thanks to the ingenuity in human hands, Nha Trang’s specialties are famous near and far, making visitors from all over the world always want to enjoy and buy home. 1. 584 fish sauce Nha Trang Products used to make spices to marinate, season and use as dipping sauces directly contribute to adding flavor to the dish. Delicious fish sauce will have a golden brown color, not cloudy. Do not choose fish sauce with gray-green color. If you want to test it properly, you should leave the fish sauce bottle facing the light source. Price: 35-degree protein fish sauce, 500 ml capacity is priced at 48,000 VND, while 30 degrees is priced at 43,000 VND. Type 25 degrees capacity 1 liter costs 43,000 VND, 15 degrees capacity 500ml price 18,000 VND. Buying address: Vinh Hai Market, Phuoc Long, Ngo Gia Tu city Nha Trang. 2. Mango Cake Nha Trang mango cake is made mainly from naturally ripe mango (mangoes are mainly grown in Cam Ranh, Cam Lam, Ninh Hoa). The cake is meticulously processed into thin layers and exposed to direct sunlight. The mango cake should be selected with a yellow color, not too dark black or bright yellow. The cake is soft, tough, easy to tear. The surface of the delicious mango cake is smooth, slightly smooth but not too smooth. If it is too smooth, it means that the cake has been mixed with a lot of flour during processing. Price: 25 – 30,000 VND / bag. A bag usually has 12 pieces, if you want to buy more from 1kg to 5kg, it costs 100,000 VND / kg. Buying address: The shops at Cho Dam, Vinh Hai Market Grocery, New Hamlet Market 49 Ngo Gia Tu. 3. Nem Ninh Hoa Referring to Nha Trang cuisine, people do not forget to mention Ninh Hoa spring rolls, so they should try it when coming to the beach. Nem Ninh Hoa includes sour and grilled spring rolls. You can enjoy grilled spring rolls on the spot, while spring rolls can be bought as gifts for your family and loved ones. Eating spring rolls you will feel the aroma of the meat, the crispy and spicy sour taste blending together to bring an interesting feeling to the eaters. Price: A portion of grilled spring rolls ranges from 25 – 35,000 VND for 2 people. Buying address: Dang Van Quyen Nem Restaurant – 16A Lan Ong, Nha Trang Nem restaurant is right at the foot of Ball Bridge. 4. Salt with lemon chili If you have come to Nha Trang, you will probably know the thick green sauce used to eat with seafood with a characteristic pungent flavor that is unforgettable. Salt green chili is a wonderful combination of green chili, salt and lemon juice to create a fragrant dipping water color. When you taste it, you will see the harmony of taste with the combination of specialties, especially boiled and grilled dishes. Price: From 20 – 30,000 VND / bottle. Buying address: Dam Market Nha Trang, New neighborhood market in Nha Trang. 5. Nha Trang Fish Ball Fish ball is a famous specialty in Nha Trang so you should buy it as a gift after traveling, because it is the crystallization of fresh fish such as sardines, mackerel, and boneless cod. The fish cakes are delicious, soft and chewy. Fish cakes are divided into 3 types: fresh, steamed, fried. Depending on your preferences to buy 1 in 3 types of cha. In addition, you should note that buying is not suitable for the time you travel for easy storage. Fish cakes usually range from 150 – 350,000 VND / kg. Buying address: Phan Nha fish cakes, Dam market area. 6. Dried seahorses The dried seahorse in Nha Trang is one of the valuable gifts given by the sea. Seahorses after catching will be removed from the intestines and then dried or dried. People often sell seahorses in pairs of equal sizes. You can buy a male – a female or by sign. Seahorses are divided into many sizes at different prices. Price: Ranging from 200 – 350k / pair. Buying address: In the city center, famous markets such as Dam market, Xom Moi market, Vinh Hai market. 7. Dry squid in Nha Trang If you have traveled to the sea, you cannot ignore this attractive seafood dish, this is one of the most practical gifts for friends and family. You are still struggling to buy anything to buy as a gift, then a sunny day will be a good suggestion. Price: Dried squid is priced from 500 – 620k / kg depending on the type of ink. One sunny squid costs from 250 – 500k / kg, in addition to tamarind squid ranges from 25 – 55k / jar, seasoned squid prices 350k / kg. Buying address: New Hamlet Market in Nha Trang, Dam Market Nha Trang.

According to small traders, this year, the price of plums at the beginning of the season is lower than that of the same period last year. At a fruit stall of Ms. Lan at Nga Tu So market (Dong Da, Hanoi) the cheapest plum price ranges from 110,000 to 140,000 VND / kg. Plums are selected carefully, with larger red and more beautiful fruit, the price is 150,000 VND / kg. Some fruit shops, street vendors are selling plums at the beginning of the season with a price ranging from 120,000 to 150,000 VND / kg. Photo: TT “This price is 3-4 times more expensive in the main season, but still cheaper than this time last year. Last year I imported every day to sell out every day, but this year the purchasing power of the people is worse”, She shared and said that the customers who buy plums at the beginning of the season are mainly office sisters. This trader said that it takes about a month to wait for plums to come into the main season. At that time, the price will drop much, the fruit will be red, and eat better. Similarly, Ms. Ha, small trader at Nghia Tan market (Cau Giay, Hanoi), said that the main season of plum season must be from mid-May to early June. This time is the type of plum at the beginning of the season, so the quantity is scarce, the fruit is not yet really delicious and the price is many times higher. Selling plums along Pham Van Bach street (Cau Giay, Hanoi), Ms. Hoa also shared: “Plums are cheaper this year than last year because of the Covid-19 epidemic, people have limited spending. However, despite being cheap but still low, I can only sell about 5 kg a day. Plums are not only sold at local markets, but also at the beginning of the season, many people advertise cheaply on forums on the online market with an average selling price of 70,000-120,000 VND / kg. “This plum I got from an acquaintance in Moc Chau, Son La. Plums at the beginning of the season have a very sour taste, so they are picky ”, Ms. Uyen (Thanh Xuan, Hanoi), who sells this item online, shares. In addition, she also made pickled plum salted and chili to meet the needs of customers. “The plum this season is very sour and acrid, so I make it into different snacks. Women who have any need, just notice, I will do exactly like that “, she said. According to many people, 150,000 VND for a kilogram of plum is still an expensive price, they just “press the belly” to buy a few ounces to eat to reduce cravings. Just bought 3 ounces of plums, Ms. Linh (Dong Da, Hanoi) shared: “Plum prices at the beginning of the season are often very expensive. Although this plum is a bit sour and acrid, even the young fruit is still bitter, but it is suitable for my taste of sour food ”.

Boiling delicious shrimp first depends on whether the shrimp you buy is fresh or not. In addition, the housewives boiling shrimp not in accordance with the standard recipe also makes the shrimp much less attractive. The following recipe for boiling shrimp will give you a shrimp dish:

Boiling shrimp in cold water helps shrimp to be more delicious

Resources

• You should go to the market and choose for your family fresh shrimp, clean and dry. You should prepare about 500g of fresh shrimp is enough.

• Spring onions try to wash to dry and cut into pieces to taste

Making

First, pour water into the pot, then add the shrimp, add the appropriate amount of onions and ginger, add a spoonful of salt to the shrimp broth for more flavor. Submerge the prawns in the water and turn the heat to the appropriate level. Depending on the type of shrimp large or small, choose the time to boil shrimp. If the shrimp are big, about 10-15 minutes while the small shrimp is a little less. Note: When you add seasoning to the broth, you should not add too much seasoning to make the shrimp cooked beautifully.

Delicious shrimp dish than remember this little secret

Thus, when boiling shrimp, using cold water to cook makes the shrimp more delicious, housewives note. When eating shrimp, you need to prepare shrimp sauce with lemon pepper salt mixed with mustard or soy sauce.

Hopefully, with what we send above, the housewives will have the secret of boiling shrimp deliciously.