Carolina Reaper chili This is the hottest chili pepper in the world. This chili was first found in the state of South Carolina so it was named the Carolina Reaper chili. Chili peppers are both spicy and have a unique fruity flavor. Trinidad Moruga scorpion chili This is the second type of hot pepper. The Trinidad Moruga scorpion pepper is a variety of ornamental chili pepper native to the Moruga region of Trinidad and Tobago. Trinidadian chocolate scorpion chili This is another hot pepper in the world. Trinidad chocolate scorpion peppers for sauces and BBQ. Chilli Bhut Jolokia Also known as Holy chili. Bhut Jolokia is elongated, 4-7 cm long and has wrinkled skin. According to the Indian Defense Research Laboratory, the spiciness of the Bhut Jolokia chili is 855,000 SHU. Naga Morich Chilli This chili is native to Bangladesh and wrinkled like the Bhut Jolokia chili. It is smaller in size and has external veins. According to experts, Naga Morich peppers have less earthy flavor than Bhut Jolokia peppers. Red Chili Savina Habanero In the Guinness Book of Records, this chili was the hottest chili pepper in the world from 1994 to 2007. The spiciness of chili peppers ranges from 350,000 to 850,000 SHU. Scotch Bonner chili This is a type of chili that is harvested mainly in the Caribbean islands and in Guyana. This chili is used to flavor many different dishes and is often used as a hot sauce and condiment. Manzano chili Manzano peppers are harvested in Peru and Bolivia. This chili has a distinctive red color and is much more meaty than other chili peppers.

Sweet squid combined with spicy chili sauce creates an attractive dish. Materials to prepare: – 1 squid about 369g – carrot – onion – zucchini – Scallion – 1 tablespoon vegetable oil – 1 teaspoon sesame oil Sauce Ingredients: – 2 tablespoons Korean chili sauce – 1 teaspoon chili powder – 1.5 tablespoons soy sauce xì – 1 teaspoon sugar – tablespoon corn syrup or 1 teaspoon sugar – 1 teaspoon minced garlic – 1 teaspoon minced ginger – 1 teaspoon sesame seeds – pinch of black pepper Doing: – Put all the ingredients for the sauce in a small bowl and mix well. – Clean ink. One hand grabs the body and head of the squid. Pull outward with a light twisting motion. The ink tip and internal parts will slide out easily. You can also use a fork or spoon to loosen the insides of the ink. Remove ink skin. Cut squid into rings about 1.9cm (or slit the body and cut into bite-sized pieces of squid 1.9cm wide, 5cm long). Do not cut the squid too small because when cooking the squid will shrink. Cut the tentacles into equal lengths. – Mix squid with spice mixture and marinate while preparing vegetables. – Finely chop the onion. Slice the zucchini and carrots into thin slices 5cm long. Slice the scallions to 5cm long. – Put the pan on the stove. Pour oil into the pan. Let the fire be high. Place the carrots, onions, zucchini, peppers, and green onions in the pan. Quickly sauté the vegetables until they begin to wilt, about 2 minutes. – Push the vegetables to the sides of the pan. Place the marinated squid and remaining sauce in the center of the pan. Stir-fry until the squid rolls and turns milky (about 2 minutes). – Stir well for vegetables and squid to infuse for 1 minute. Drizzle sesame oil on top. (Do not cook too long or the squid will be tough). – Pour spicy fried squid on a plate. – Eat spicy fried squid with rice.

Eggplant is very delicious and nutritious, everyone likes it, but many people do not know how to choose eggplant. When buying eggplant, you will see that there are straight, thin, and curved fruits. So is the eggplant curved or straight? The vegetable farmer said that when buying eggplant, just pay attention to the 4 points below, you will definitely buy fresh and soft fruits, don’t see any fruit. 1. Look at the shape In general, eggplant can be divided into two categories. One straight and one curved. The advice of perennial vegetable farmers is to buy a slightly curved type. Under normal circumstances, naturally growing eggplant will have a certain curvature, not straight. The curvature of each eggplant is not the same. Although the eggplant is not beautiful, it is very delicious and nutritious. If when you buy, you see that the eggplants are very straight and balanced, you should be careful, they are often planted off-season, it may also be due to manual intervention and the use of stimulants, so the appearance looks better. Illustration. 2. Look at the eggplant stalk On the eggplant fruit has a hard stem, at the junction with the flesh of the fruit we can see a white part, that is the eye of the eggplant as it is often said, this is the key to identifying the fruit. Fresh eggplant.The larger the white part, the fresher and softer the eggplant, the sweeter the taste. Conversely, the smaller or purple part of the egg white indicates that the eggplant is old, with a lot of seeds inside, the taste and texture will be poor. much, should not buy. 3. Look at the colors In addition, when buying eggplant, we can also observe the color of eggplant, in general, freshly picked eggplant has a darker color, usually dark purple, looks very shiny, bright, and reflective. This shows that they are very fresh, full of flavor. If the surface of the eggplant has a clear difference in color, is dull and appears brown, it means that the eggplant has been stored for a long time and should not be purchased. 4. Try to feel When buying eggplant, we can also distinguish if the eggplant is fresh and soft by pressing it with our hands. If the firmness is moderate and can be elastic if you gently press it, it means that the eggplant is fresher. , eat delicious.And the eggplant presses hard, so the fruit should not be old. After choosing the delicious eggplant, you can refer to a few ways to cook delicious eggplant below! Eggplant with meat Prepare: – 3 long eggplants; 2 branches of green onions; 3 cloves of garlic; 2 tablespoons soy sauce; 1 tablespoon cooking oil; 1 tablespoon corn starch; 100g minced meat; 2 slices of ginger; 1 tablespoon concentrated soy sauce; 1 tablespoon white vinegar; 1 teaspoon sugar; 1 fresh chili (optional), half a bowl of water Making: Eggplant lengthwise, cut into long strips, soaked in a bowl of light salted water to prevent darkening; chopped scallions; chopped chili; minced ginger; minced garlic. Add light soy sauce, concentrated soy sauce, vinegar, cooking oil, sugar, starch, half a bowl of water and mix well. Put a sufficient amount of cooking oil in the pot, add eggplant, fry for 2 minutes, wait until the edges of the eggplant pieces are slightly golden, then take them out. Leave a little oil in the pan, add the minced meat, sauté until the meat is cooked through. Pour the white head of scallions, ginger, onion, garlic, chili (if you can’t eat spicy, you can add it) and stir-fry until fragrant. Pour in the eggplant, then add the sauce, season to taste, simmer until the eggplant is cooked, the sauce thickens, then turn off the heat. Sprinkle with green onions and enjoy with steamed rice! Eggplant with tomato meat sauce Prepare: – 200g lean pork – 1 tablespoon oyster sauce, 1 tablespoon soy sauce, half a teaspoon of white pepper, half a teaspoon of starch – 1 long eggplant – Flour: 1 egg yolk, 100g low-gluten flour, 125g cold water in a bowl, stir to combine them evenly. – Make ketchup: 1 little cooking oil, 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water, 1 teaspoon starch mixed with 1 teaspoon coffee Making: – Minced pork, mixed with oyster sauce, soy sauce, pepper, starch. – Eggplant washed, halved. Then use a knife to divide the eggplant into small slices with a thickness of 2-3mm but do not cut them apart. By the sixth slice, it will be completely cut off from the large eggplant. – Stuff the meat into the crevices of two slices of eggplant, forming a beautiful half-lantern shape. – Dip the eggplant stuffed with meat into the bowl of flour to coat the eggplant evenly. – Heat cooking oil in a pan to 160 degrees Celsius, then fry the eggplant until golden brown. Take out the eggplant, put it on a rack to drain the oil. – Make tomato sauce: Put a little oil in a pan, heat then add 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water and 1 teaspoon Starch coffee mixed with 1 teaspoon of water. Boil the mixture. – Put the eggplant on a plate, drizzle tomato sauce on top, sprinkle some chopped scallions for a beautiful look! Good luck!

The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

Photos posted on Twitter show the restaurant’s strange service style, causing both excitement and mixed reactions from social media users. 1. Thought cotton candy turned into fresh corn covered with sauce 2. Unexpected iphone box opens office lunch box 3. I don’t know how long it’s been for this meat 4. Out of plates, the restaurant had to choose to put the food on a shovel 5. A new use of the paperclip board was discovered by this restaurant 6. I ran out of discs, so I’ll just use a sponge 7. The colors are so harmonious that you can’t tell which is the dish and which is the plate 8. Just think about sweets, don’t think about anything else 9. A phase of using really bulky items from the position of a shop owner 10. Customers who haven’t eaten yet are obsessive enough in their thoughts 11. Female customers are afraid to hold hands when holding a restaurant’s sauce pot 12. No need to eat but everyone is embarrassed 13. I don’t know who this food is for 14. Maybe the restaurant followed the trend of wearing crocs sandals at that time 15. The style of wearing a hat is really “aristocratic” for British bread 16. No matter how cute it is, it must be used properly!

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

Tourists visit the fish sauce production area at Khai Hoan fish sauce barrel house on Phu Quoc island. (Photo: Le Huy Hai/VNA) The profession of making fish sauce has existed for over 200 years and has been associated with the cultural life of the people of Phu Quoc island city. On May 27, the Ministry of Culture, Sports and Tourism issued Decision No. 1730/QD-BVHTTDL recognizing the profession of fish sauce making in Phu Quoc, Duong Dong ward, An Thoi ward, Phu Quoc city. Kien Giang province is a national intangible cultural heritage. It can be said that, in the context of difficulties due to the impact of the COVID-19 epidemic, this is still a great joy, a motivation for people making fish sauce in Phu Quoc to continue preserving and promoting the quintessence of fish sauce. traditional profession left by his father. Chairman of the Phu Quoc Fish Sauce Association, Ho Kim Lien, said that Phu Quoc waters have many types of seaweed and plankton which are the main food source for anchovies, the main raw material for making fish sauce. Therefore, anchovies grow abundantly in this sea. More than 200 years ago, the profession of making fish sauce existed in Phu Quoc, people caught fresh anchovies and salted them right on the ship, before bringing them back to brew in barrels. Incubating anchovies in wooden barrels is a feature of Phu Quoc fish sauce making. Boi Loi is a type of wood used to make fish sauce barrels, which are abundant in Phu Quoc forest. The longer the barrel is left, the stronger the wood, the better the quality of the fish sauce. The barrel has a round cylinder with a wide mouth, made from 55 boards of equal sizes: 2.2m long, 20cm wide, 6cm thick; The diameter of the barrel mouth is about 3.2m, the bottom is about 2.6m. The barrel is strapped with green rattan in the forest. Ms. Ho Kim Lien said that fish sauce production is based on traditional manual methods with the recipe of 3 anchovies + 1 salt. It takes 10-15 months to produce fish sauce. From the first to the last water will be divided into different types of fish sauce, with different protein levels; Depending on the ratio of protein more or less from 20-43 protein, the price of fish sauce is different. Phu Quoc fish sauce has a brown color of cockroach wings with a characteristic flavor of mild aroma, salty taste, and sweet aftertaste. According to Phu Quoc Fish Sauce Association, Phu Quoc fish sauce began to thrive and flourish from 1945 to now. Since 1998, with the support of the French Embassy in Hanoi, the Ministry of Fisheries and the province Kien Giang conducting registration dossiers for geographical indications, on June 1, 2001, Phu Quoc fish sauce was the first product to be registered in Vietnam. In July 2013, the European Union (EU) awarded the “Phu Quoc” certificate of origin for Vietnamese fish sauce products in Brussels (Belgium). In August 2013, the Ministry of Industry and Trade handed over this certificate to the representative of the People’s Committee of Phu Quoc island district and the Association Phu Quoc fish sauce Since then, Phu Quoc fish sauce products have been protected and developed up to now. Currently, Phu Quoc city has about 100 fish sauce factories, concentrated in Duong Dong and An Thoi wards. The source of raw anchovies is currently limited, from now to 2025, Phu Quoc strives to produce 12 million liters of fish sauce per year on average. Phu Quoc Fish Sauce Association was established in October 2000, currently has 53 members. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that, in addition to the advantages of being protected by geographical indications, Phu Quoc fish sauce craft villages are always respected by the People’s Committee of Kien Giang province and the People’s Committee of Phu Quoc city. focus on maintaining and developing. Over the years, consumers everywhere have known about the Phu Quoc fish sauce brand, helping to sell more traditional products of the craft village. This is also a tourism products unique in the island city of Phu Quoc, attracting tourists to visit, learn about craft village culture in particular and discover the cultural life of people on Ngoc island. According to Ms. Ho Kim Lien, the difficulty of the current Phu Quoc fish sauce industry is that a part of consumers has not yet identified the genuine Phu Quoc traditional fish sauce, so the price is not stable. Currently, there is no planning for Phu Quoc fish sauce craft village, so the craft village has not been concentrated into a sightseeing place for tourists. To meet the development of craft village , Phu Quoc Fish Sauce Association hopes that there should soon be a concentrated craft village planning to stabilize production and business, create a favorable development environment for craft villages; At the same time, there is a gathering place, serving to introduce and promote the traditional fish sauce craft to visitors. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that in the coming time, Phu Quoc fish sauce will focus on developing quality rather than quantity, to continue affirming the quality of the brand. After being recognized as a national intangible cultural heritage by the Ministry of Culture, Sports and Tourism, Phu Quoc fish sauce making continues towards being recognized by UNESCO as a world intangible cultural heritage. . This helps increase the brand value of Phu Quoc fish sauce, contributes to raising the local cultural heritage, and helps promote the image of the beautiful island city of Phu Quoc to international friends.

“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

RESOURCES – Peanuts 200g – Sesame (sesame) 100g – Chao 50g – White granulated sugar: 2 tablespoons – Fish sauce (usually eaten); Soy sauce (vegetarian) – Chili powder (for spicy people) is enough to use – Garlic (usually eaten); Check (vegetarian) – Cooking oil: 3 tablespoons – Fresh lemon or cultured vinegar PREPARATION – Peanuts roasted until golden (half smashed), – Golden roasted sesame (mashed with half of the remaining peanuts) – Add hot oil, put crushed garlic / persimmon into the frying pan until fragrant (do not burn) let cool and use gradually. – Spice mixture including sugar, 1 teaspoon fish sauce/soy sauce, 1 tablespoon cooled boiled water, beat until creamy. – For chao (a meal of 4 people 10-15g), chili powder (if spicy), fish sauce/soy sauce, spice mixture, beat well with chopsticks, add beans and sesame paste, mix, and add water Boil and cool, beat a second time into a bowl of thick sauce. – Before using, add some crushed beans. Lightly salty add soy sauce or boiling water, squeeze a little lemon or vinegar so that when the dip is evenly adhered to the vegetables. HOW TO USE – Eat with salads, mixed raw vegetables, boiled/steamed and split with your fingers, cucumbers, melons eaten raw with little cinnamon or herbs, with a few slices of star fruit will be very delicious. do not mix just dot directly) – It’s great to eat without hot rice TIP YOU: make a paste, reserve pre-processed ingredients, just enough to use and eat right away. Have a good meals!

Tuna ingredients: – 320g tuna fillet, cut into 8 bite-sized cubes – 80ml soy sauce – 40ml sesame oil dầu – 1 teaspoon of white sesame oil – 2 avocados – 20g fresh ginger gừng Ingredients for making coffee sauce: – 4 cups of ristretto coffee – 20g sugar – 2 lemons, peeled and juiced – 1 small bell pepper – Fresh smell – 2 green onions – 200g cream cheese phô – 4 natural chili peppers Making: – Separate the avocado flesh, drizzle with lemon juice and cut into bite-sized cubes. – Diced bell peppers, add chopped coriander, season with salt and pepper to the cut avocado meat – Marinate the tuna fillet with soy sauce, sesame oil, fresh ginger and grated lemon zest, sprinkle a little white sesame oil and finely chopped onion on top. – Make coffee sauce: Heat ristretto coffee and sugar over medium heat until the solution thickens into a syrup. Be careful not to let the sugar burn, leading to a bitter syrup. After cooking, let the syrup cool. – Presentation: Whipped cream cheese and pour into a cup, spread the prepared avocado salad on top of the cheese and place a layer of tuna on top, garnish with red pepper and drizzle with ristretto coffee syrup. Can be eaten with sweet potato cake. Perform: Chef Ngoc Quyen

It may seem sophisticated because of the presence of many ingredients, but the way to cook Hoi An chicken rice is very simple and can be done at home. Ms. Pham Diep (Hai Phong) shared a recipe for delicious, well-prepared chicken rice that made many women admire. Chicken Rice Ingredients: – Chicken: 1 chicken – Vegetables: carrots, onions, cucumbers, bean sprouts, spring onions, laksa leaves, herbs of all kinds, onions, garlic, ginger, turmeric, lemon, chili, sesame… – Rice How to make chicken rice: – Wash chicken, wash with salt, wash again, drain, then take turmeric powder or turmeric juice to apply all over the skin to absorb evenly. – When boiling chicken, put in the pot of onion, ginger, and spices to make the chicken more delicious and richer. – Boil the chicken until cooked so that the chicken is not broken and the skin is not torn – Chicken broth is used to cook rice and a little sauce. – After boiled chicken, cut the thighs and wings into pieces, and tear the breast meat to mix the salad. Diep’s attractive chicken rice dish. Photo: NVCC Rice -Rice is washed, soaked before about 30 minutes with turmeric water, finished soaking, drained rice. -Put the rice on the pan and stir with a little oil and turmeric water until the rice color is opaque. -Pour the roasted rice into the pot and cook with chicken broth to get a fragrant, sticky yellow rice product. Salad -In the process of waiting for the chicken to cook, we prepare the ingredients for the salad. -Onion: cut into strips and soak in ice water to reduce pungent and crunchy. – Carrots, grated cucumbers, chopped laksa leaves. -Make salad dressing: Mix sugar, lemon juice, a little soup and minced garlic and mix well. -Pour the ingredients into a bowl and mix well for the vegetables to soak up the sweet and sour seasoning, then mix in a little sesame to increase the aroma. To make chicken rice at home, you can learn how to make it simple and quick by Ms. Diep. Photo: NVCC Chickencoop -Wash with salt water to drain and finely chop (prune gizzards into beautiful flowers). Stir-fry: Add onions, minced garlic and stir-fry until golden brown, add the chicken hearts and fry until fragrant. – Stir-fried chicken hearts divided into 2 parts, 1 part to make sauce, 1 part to stir-fry bean sprouts. Sauce -Put a small portion of the fried chicken intestines in with a little chicken broth, add seasoning, and pepper to the boil (if anyone doesn’t like a lot of fat, skim off the fat in the steps) so her sauce Diep is not very fatty. Stir-fried chicken heart with bean sprouts -Take all the remaining stir-fried intestines into the pan, add bean sprouts, onions and seasonings just enough, stir-fry until cooked, then add sliced ​​scallions for aroma. Make boiled chicken dipping soup – Perfect soup, chili sauce, pepper, lemon juice. Chicken rice dish: -Prepare mam and banana leaves, washed and dried – Then arrange the dishes in each corner, put the sauce bowl and sauce plate in the middle, wash and drain the herbs to the corner. – At home, there is a mold of sticky rice, so Pham Diep put the rice in to make it beautiful – Sprinkle a little more sesame on rice and salad, finally trim some flowers and vegetables, some cucumbers, carrots to eat to help reduce boredom.

Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Phan, a guy from the U Minh forest (Ca Mau) to Ho Chi Minh City to set up a business, sometimes offends friends from far away when he shows off his trips to his hometown. Nothing, his countryside is just a forest area with straight canals from one immense to another. Eat rice with mosquito net Under the grassy banks, it is possible that the snakehead fish is fishing, the perch is panting, or pulling from the pipe a wild eel is about to “turn into weasel”; interlaced are long strings of water spinach like a fairy; is a swarm of young sprouting from the fern; water lily, water hyacinth, chopsticks, tickle, bang, tub… While upstairs, the cow skin was unwrapped to rescue the choking butterflies that were pinched under several layers of mothballs splintered by the waves of coconut leaves. How much is enough for a pot of hot pot with U Minh fish sauce – one of 100 typical dishes of Vietnam. Talking about U Minh fish sauce hot pot, don’t let’s dive into the kitchen. And anyone who has ever eaten hot pot with fish sauce in the middle of the forest must know how to feel sorry for the scene of “eating rice with mosquito net”. Because U Minh also has an easy specialty, which is mosquitoes. And mosquitoes, it likes the smell of fish sauce. When sitting next to the hot pot of fish sauce in the forest, please do not misunderstand why the mosquitoes that gather to gather around. In their eyes, you are worth nothing compared to the smell of hot pot with fish sauce next door. Many people hear the mosquitos ringing deafeningly, the mosquitoes are like ants, they have to be caught in the net to eat the fish sauce hot pot in peace. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Where to eat there It sounds like a joke, but it’s true! U Minh fish sauce hot pot is fragrant, fragrant, addictive, fragrant. They live in the middle of the rich raw material area. If you are a “where to eat” people, there are always ready-to-eat dishes such as grilled, raw fish sauce, rare… And when they have worked on cooking hot pot, everyone wants to play the role of super chef. Well said, but ten people revealed the secret to cooking fish sauce hot pot, eleven people revealed: it’s the ingredients. Like U Minh fish sauce hot pot. See how they cook like this, how can’t it be delicious. First is the main ingredient: fish sauce. Ca Mau people are connoisseurs of fish sauce. They are connoisseurs to the extreme of fish sauce, arrogant about fish sauce. Let’s ask them how many people here compliment other countries’ fish sauce? Where they hate to make fish sauce but leave out the sweet sugar and want to die, as sweet as “chè mam”; where they criticize making fish sauce that is mixed and lacks sophistication; where they criticize making fish sauce lacking hearing, not fragrant… So, when people from other countries eat fish sauce, it’s delicious. As for some brothers and sisters from Ca Mau who eat fish sauce from other countries, there are probably not many people who praise it, even if it is for perfunctory praise. They can’t even eat local fish sauce. That’s what life is like! What about them? In order to have a delicious fish sauce hot pot, chefs from U Minh will immediately say they need butterfly sauce. There are hundreds of kinds of fish sauce here, but to make the hot pot ingredients, it must be the right butterfly fish. Bring the pot of water to a boil and then add the fish sauce, gently stir, each fiber of the fish dissolves quickly with the water. After being transformed in a pot of boiling water, the choking fish sauce will immediately smell, and then report the smell of a hot, hot smell. U Minh people often tell each other to go through any house to cook a hot pot of fish sauce but do not hear the smell coming out of the street, please stop by and advise the owner to throw away the hot pot. Fish fish sauce, after cooking the meat, remove the bones, then add spices, minced lemongrass… Depending on experience and skill, each chef has his own seasoning. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION I can’t eat and then put my chopsticks away Finished the most important part is the hot pot. Go to the preparation of hot pot ingredients. U Minh people often dip hot pot with wild eel, wild snakehead fish, wild perch, snails…, products from wild fish are tough, sweet and fragrant. Everything just now will be less delicious, lacking in color if there is no plate (Ca Mau people call it a plate) of fresh cotton and vegetables that have just been picked up from the edge of the forest. To dip the hot pot, the U Minh people will break the buds, water lily, water spinach, bitter vegetables, pumpkin flowers, chopsticks, crab claws, longan buds, okra, eggplants, braised coriander … there are about a dozen types. cotton, vegetables or something on a plate. It has both sour, acrid, bitter, fleshy, aromatic, slippery or rough taste. A fragrant hot pot next to a plate of colorful vegetables. Some people will feel sorry because cotton and vegetables are so beautiful, they can’t eat. But once you’ve eaten, you can’t put your chopsticks away. If you eat hot pot with fish sauce with U Minh forest vegetables without branches, don’t say eat hot pot with fish sauce. Just understood, no matter how chaotic the work in the city is, Phan also has the motivation to cross hundreds of kilometers back to the forest. Surely his homeland is not only the vast economic forests. But that place also has snakehead fish catching fishing, panting perch, eel about to turn into a weasel, with a group of green trees on the edge of the forest, with freshly opened fish sauce… for hot pot with fish sauce and wild vegetables. Eaten with the subconscious, it is certainly the best hot pot in the world. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION

Preliminary preparation of ingredients for grilled beef with guise leaves Beef: Wash, dry, cut into pieces and mince. Betel leaves: Wash each leaf, drain, divide into 3 parts, 2 parts are left to roll beef, 1 part is finely chopped. Lemongrass, ginger, dried onion, garlic: Clean, minced. Chili with stalks, washed, chopped 2 fruits (if you eat spicy) 1 fruit trimmed flowers. Steps to make grilled beef roll with guise leaves Marinated meat with ingredients including lemongrass, ginger, dried onion, garlic, chili, chopped bay leaves along with 1.5 teaspoons of seasoning seeds, 1 teaspoon of fish sauce, 1 teaspoon of MSG, 1 teaspoon of pepper powder, ½ spoon of cooking oil, mix well, leave for 30 minutes to fully infuse the spices. Then spread out the leaves, put 1 teaspoon of meat on the outside of the leaves, roll them up, you can use a toothpick to skewer to keep the grilled beef in position or use the onion leaves blanched in boiling water to tie. Continue until you run out of ingredients. Grilled beef roll with guise leaves: – Bake in the oven: Preheat the oven to 250 degrees for 5-10 minutes. Next, use a brush to lightly brush a layer of sesame oil or cooking oil on the tray and roll the surface and bake for 15 minutes to meet the requirements. – Grilled with charcoal: The best way to make grilled beef with lolot leaves is to grill with charcoal. Fan red coal, then arrange grilled beef with guise leaves on the grill, use a brush to brush a thin layer of oil and put it on a charcoal grill, keep the coals at a moderate temperature, turn your hands evenly when grilling so that the beef rolls are cooked evenly. without burning. It takes about 20 minutes to smell good. Cooked beef rolls with bay leaves are placed on a plate, served hot with raw vegetables, noodles, lemon garlic fish sauce or chili sauce. Grilled beef roll with guise leaves is a particularly delicious dish (Illustrated photo) How to choose good beef: You should note that you should not buy pre-ground beef at the butcher shops because it is difficult to know if it is fresh ground beef or not. It is best for mothers to choose their own piece of beef and ask the seller to grind it for you or bring it home to ensure the quality of the meat. In fact, small traders use many ways to turn pork and buffalo meat into beef. There are even pieces of rotten meat, which are “enchanted” to become delicious dishes “sloppy” in people’s daily meals without knowing anything. Through the reference process as well as the experience of housewives, it is not too difficult to distinguish what is good beef and what is bad beef. If it is real, fresh beef, it will look dark red on the outside, the meat is hunted and sliced ​​with adhesion and elasticity. When the seller is selling, you should pay attention to the cut inside. If the same color, the color is still fresh, then you can rest assured 50%. Particularly with fake beef will not look fresh, if it is pork it will be stronger than beef. If it is buffalo meat, the color of the meat is dark red, not bright red. This is an important trick in distinguishing fake or real beef that mothers should pay attention to observe. But that’s not all, the trick to choosing good beef is when you buy it, slice it thinly and soak it in water. After about 10-15 minutes, take it out and see, if the meat only loosens but the water is still white, it means that it is real beef. But if the piece of meat changes color to pink and white, and the color of the water also changes, it is 100% fake beef with pork. Eating these foods poses a huge risk to family and community health. In particular, when cooking delicious beef, it will have the aroma of beef, a bit stale, but if it is fake beef, there will be a bad smell of pork (because pork eats bran when cooking has an unpleasant odor). Xiao Chien (Synthetic)

You can add lean meat to vegetable salads to make them more delicious and fuller for longer. Many people eat salad to lose weight but the result is weight gain. The reason is that some ingredients in salads contain fat and are high in calories. In addition, many people still feel hungry after eating salad, so they continue to add other dishes, so they cannot change their weight. Therefore, you must be careful when using salad dressings. In addition, you should only add a moderate amount of sauce, which has a lower fat content. Green salad The foundation of a salad that fits your diet should be green vegetables. Most dieters will choose lettuces for salads because they are very low in calories. Beans also make a great salad, they’re packed with protein and fiber. In addition, choose bok choy, spinach, watercress, broccoli, spinach… Busy people can use a handful of cabbage in a salad bowl to increase the crunchiness of the dish. You can chop the vegetables to make them more palatable. Some chefs even add herbs. Colorful vegetable salad In addition to green vegetables, colorful vegetables are also great for making delicious salads with weight loss effects. Red: Shredded or sliced ​​tomatoes, grated or sliced ​​radishes, chopped red onions, sliced ​​bell peppers… Orange: Shredded or thinly sliced ​​carrots, diced sweet potatoes. Yellow and white: Diced onions, boiled corn, seeded yellow tomatoes, finely chopped shallots, cauliflower, white asparagus, Purple: Shredded purple cabbage, eggplant Green: Thinly sliced ​​green onions, peas, broccoli, sliced ​​cucumber, celery. Venture outside your comfort zone when choosing vegetables. Sometimes combinations you never thought would be delicious turn out to be your favourites. Also, don’t worry too much about calories when you add veggies. Most vegetables are low in calories and high in nutrients. If you’re concerned about the sugar or starch content of certain vegetables (like beets or potatoes), cut back. Healthy Fats Your salad will taste better with a healthy fat source. Of course, adding fat to a salad that fits your diet will increase the calorie count. So smart dieters should supplement them in moderation. Options include avocado, olive oil, almonds, walnuts, sunflower seeds, pumpkin seeds, etc. More protein If salad is the main course of the meal, you should add a lean protein source to build muscle. You’ll also find that salads with protein help you feel fuller for longer. Remember grilled lean beef or chicken. You can choose to add salmon, tuna, shrimp… Many people add deli meats to salads, noting that some deli meats are high in sodium and saturated fat. Mix herbs and spices One of the best ways to spice up a salad is to add chopped herbs. The list includes basil, chives, cilantro, parsley… Limit sauces If you already have all the delicious and healthy ingredients, the final step is to add the salad dressing. Most sauces are high in fat and calories. You may find that you don’t even need sauce, but simply sprinkle with a pinch of salt and pepper or mix with olive oil. Some dieters add a little citrus. According to VTC News

Dong Chau fish sauce production area outside Xuan Phuong village, Thach Kim commune is very clean. “From 1991 to present, Dong Chau fish sauce is known by many people for its rich and delicious taste. However, the product is only around in the province but has not been able to reach major markets,” said Director of Dong Chau Cua Sot Seafood Export and Processing Cooperative, Luu Thi Chau. “There are many ingredients to produce fish sauce, but anchovies (striped anchovies) are still the first choice because of their high nutritional content, delicious taste, and relatively “soft” price. However, this material is only purchased within 24 hours from the time the fish is caught. If beyond that time period, selling cheap Dong Chau establishments will not buy because they cannot produce good fish sauce “- the director of the cooperative added. The members of the cooperative open the jar lid and prepare to stir the soaked ingredients Brass anchovies usually appear from June to December every year, quite abundantly in Ha Tinh waters with the selling price of 20 million VND/ton, so it is very convenient for Dong Chau to produce in large quantities. However, to be able to produce delicious and quality fish sauce bottles and create a brand, the cooperative workers must carefully select fresh, delicious fish that have not been iced, use clean salt and sufficient dosage. After washing with sea water to dry, anchovies are marinated at the ratio of 4 quintals of fish/1 quintal of salt and 2 kg of hearing (brown rice with golden brown) and then incubated in jars. One month after marinating, the producer opens the jar lid and then uses a tool to stir it from top to bottom. Then every 5-7 days, continue to stir to ensure the fish is cooked evenly. After 18 months, each jar containing 250 kg produces “oven” of 70-80 liters of grade 1 fish sauce with the selling price of 120,000 VND/liter. After harvesting, grade 1 fish sauce continues to be salted, soaked, and stirred 2 to 4 times in a period of 1 month, the producer collects about 40 liters of type 2 fish sauce (selling price 60,000 VND / month). liters) and 30 liters of fish sauce grade 3 (30,000 VND/liter). The “secret” to creating delicious, pure fish sauce drops is to use the traditional method of salting fish sauce on the basis of making the most of the sun. Also thanks to many years of experience in traditional craft, Dong Chau fish sauce attracts consumers thanks to the factors of color, protein and characteristic taste. However, in order to produce high-quality brands, not everyone understands the hardships of this profession. Workers do not have a day off, often have to work under the hot sun of the sea, because the sun is good, the fish sauce is delicious. Not only the taste, but the yellow color of Dong Chau fish sauce also “scores” the product Known for its delicious and rich fish sauce, no preservatives are used, so the products of Dong Chau Cua Sot Cooperative are ordered by many foreign customers. After 18 months (May 2019) investing in “improvement”, with a total capital of 500 million VND, renting the premises, paving the cement floor, building the campus, buying 100 porcelain pots (jars), buying production materials packaging, labels… Dong Chau fish sauce has achieved 3-star OCOP product brand on December 17, 2020. Thanks to OCOP branded products, after a short period of time, production output increased from 200, 300 liters/month to 500, 700 liters/month. In particular, on the occasion of the Lunar New Year 2021, the cooperative consumed more than 1,200 liters. So far, Dong Chau fish sauce brand has produced and consumed there. Dong Chau is favored by small traders in major domestic markets such as Hanoi, Nghe An, Thanh Hoa, Ba Ria – Vung Tau, etc. Dong Chau fish sauce is packaged in glass bottles and plastic cans with beautiful designs. According to Mr. Vo Ta Binh – Head of the Department of Agriculture and Rural Development of Loc Ha district, due to the rich experience in making traditional fish sauce, it has been invested in “improvement”, so the Dong Chau brand has attracted a lot of domestic customers. In particular, the cooperative also creates stable jobs for 7 people with an income of 5 – 6 million VND/person/month. “From the initial success, in the coming time, the cooperative wants to continue to invest in expanding production to increase the capacity to 1,500, 2,000 liters/month. However, the most difficult thing at the moment is the lack of production space. Therefore, if the functional departments of Loc Ha district create favorable conditions to help, the cooperative will embark on realizing the set plan,” added Ms. Luu Thi Chau – Director of the cooperative.

The taste of noodle soup in Soc Trang is different from other places, because it is a harmonious combination of ingredients and the way of food preparation of local people. The essence of this dish is the broth – a soup made from a blend of fish sauce, lemongrass and wormwood noodles (a tuber similar to turmeric, but smaller and darker in color). The commonly used fish sauce are locally available ones such as: choke fish sauce, snakehead fish…; Particularly, Khmer people often cook with beef sauce… Also wormwood noodles, lemongrass are used to remove fishy smell and create a special fragrance for the broth. However, in order to be able to cook a pot of broth that is both delicious and fragrant, the kitchen often combines many types of fish sauce, including the Khmer’s specialty beef sauce and the local fish of the South in one cooking process. quite complicated. Fish sauce is processed separately, cooked and only filtered for clear water. Then, this broth is cooked with lemongrass and wormwood noodles for a period of time when the cook feels the flavor blend. Then, the cook adds coconut water to make the broth more sweet and clear. Using coconut water in soups is a familiar cooking method of the Kinh people in the Southwest region. As a result, the broth has its own flavor, aroma and clarity than vermicelli. The ingredients for the noodle soup are also processed quite elaborately, of which there are three main parts: boiled snakehead fish, meat removed, and bone removed; Boiled ground cloves with skin removed and roasted pork cut into pieces – a familiar dish of the Chinese. The crispy, greasy skin and the five flavors in the roast pork make the noodle soup more attractive. Besides, noodle soup is also served with a variety of vegetables such as bean sprouts, chives, grated morning glory, grated banana, herbs, laksa leaves to round out the flavor. When enjoying, diners can add a little lemon, chili, fish sauce for more flavor. It can be said that Soc Trang noodle soup is very easy to please gourmets. In Soc Trang, it is not difficult to find delicious noodle soup shops such as: Ca Dong, Cay Long, Thao – Phu Loi, Ms. Hanh, Mrs. Xim…

Barrel house in Phu Quoc. Phu Quoc fish sauce making has existed for a long time, and is a unique feature in the life of the people of Phu Quoc in particular and the life of the people of Kien Giang in general. Phu Quoc fish sauce making profession is associated with the formation and development of Phu Quoc from the time it was a remote island district to the brilliant first island city of Vietnam. In Decision No. 1730/QD-BVHTTDL issued on May 27, 2021, the Ministry of Culture, Sports and Tourism decided: “Included into the List of National Intangible Cultural Heritage: Traditional Crafts , Folk knowledge – Making fish sauce in Phu Quoc”. Decision on recognition of national intangible cultural heritage. Although there has been a contraction due to the rapid development of tourism, at present, Phu Quoc still has more than 100 fish sauce production facilities, mainly concentrated in Duong Dong and An Thoi, estimated output on 10 million liters/year. In Phu Quoc, there are families who make fish sauce from father to son and maintain their reputation from generation to generation. Fish sauce production facilities are called barrel houses. Phu Quoc fish sauce is famous for its high protein content, sweet taste, and the aroma of striped anchovy, a specialty only Phu Quoc has. The fishing season for striped anchovies is mainly from July to December every year. When the fish net has just been pulled up, it will be picked up with a racket, removed impurities and washed with sea water, then immediately mixed with salt with the ratio of 3 fish to 1 salt, then taken to the ship’s hold. This way of mixing fresh fish keeps the fish meat from decomposing, fish sauce has the highest protein content, and does not have a bad smell. Honoring the profession of making fish sauce adds to the cultural value of the island city of Phu Quoc. The standard brewing process of Phu Quoc fish sauce is 12 months. After that, the new fish sauce is drawn in order, initially the fish sauce has a protein content of over 30, followed by a long fish sauce with a protein level of over 20. After draining the protein in the chuop, all kinds of sauces. The fish sauce is mixed to have the highest protein content according to the natural method. According to Ms. Nguyen Thi Diep Mai – Deputy Director of Kien Giang Department of Culture, Sports and Tourism, Phu Quoc fish sauce making is the first national intangible cultural heritage of Kien Giang. In July 2020, Nam O fish sauce craft village in Da Nang was also recognized as a national intangible cultural heritage.

Mon sticky rice with sweet and sour meat. Bacon is most suitable for cooking sweet and sour meat. You should choose lean meat, preferably the belly (the sole) has a very thin fatty part of the tail, close to the lean part and skin, eating without getting sick. After washing, cut the meat into bite-sized chunks. Next, you add chicken eggs and cornstarch, mix well and then deep-fry. With 500 grams of meat, you use 2 eggs, 1 tablespoon of cornstarch. No need to make sweet and sour sauce. You can use packaged sweet and sour ribs sauces for quick. You add sliced ​​ginger, scallions and sweet and sour sauce to the fried meat, mix well. At the same time, instead of cooking sticky rice, soak the sticky rice in filtered water for about 1 hour. After that, you take out the sticky rice, wash it again and check the moisture, feel that the glutinous rice seeds are slightly expanded. You put the glutinous rice in a deep dish, arrange the bacon mixed with sweet and sour sauce on top, then put it in the steamer, steam for about 30-40 minutes. Cooked sticky rice soft, flexible. Bacon has a sweet and sour taste, does not get bored, the outside is crispy and crispy due to fried corn flour, creating a fragrant aroma. According to the Star

Resources – 10 industrial chicken wings – 2 tablespoons salt – White wine, ginger, 1 lemon or vinegar. Preliminary treatment How to clean chicken wings: – Squeeze salt, lemon to clean chicken wings, wash. – Cut into 3 parts (disassemble). – Boil water, beat ginger with salt, then turn off the heat, drop the chicken wings in to blanch for clean. – Remove the wings to a squeeze basket with 1 tablespoon of white wine to drain to eliminate odors. How to make fried chicken wings with fish sauce Fish sauce: (You can make a lot and then divide it into small pieces to freeze, every time you want to eat something similar, bring it out and fry it for convenience) – 3 crushed garlic bulbs – 1 chopped chili – Ground pepper – 1 tablespoon sugar – 1 tablespoon oyster sauce – 3 tablespoons of filtered water – 1 tablespoon of pickled garlic vinegar – 1 tablespoon fish sauce – Cooking oil Making: Photo: La Thu Giang. Crushed garlic, sauteed until golden crispy with a little oil, took out the garlic in a bowl, kept a little oil in the pan, then put the ingredients for the fish sauce to boil, then let it simmer until you see it. The water is a bit thick compared to the beginning, turn off the stove. Fried chicken: Heat the fat, put the wing bowl first, then add the middle part of the wing and to the pointed end, so that the wings are cooked evenly. Fry until the color of the wings is fried, we fry the wings thoroughly so that the wings are crispy, fragrant and firm. Fried fish sauce: Method 1: Once the chicken is fried, put it in the sauce pan and cook it on low heat until the sauce is thick and delicious. This method is for those who want to eat the bold taste of fish sauce, chicken soaked in sauce. Method 2: When the chicken is finished, put it in the sauce pan (cooked and do not turn on the stove) and dip it back and forth until the sauce is enough to soak into the chicken and then take it out. This method is for those who have over-pressed salt during the initial preparation of chicken. This also makes the chicken pieces retain their crispy skin (if you’ve fried them thoroughly). After placing the chicken on a plate, use fried garlic in the step of making fish sauce sprinkled on top to eat together. Eating fried chicken with fish sauce with rice, sticky rice, and bread are all very delicious. You can make it ready to eat gradually, if stored in the refrigerator, take it out without heating or re-frying, still very delicious and firm meat.

According to Ms. Ha, a small trader at the 365 wholesale market, she usually sells vegetables every day. About a week ago, she started trading young crocodiles for sale. Due to the beginning of the season, the number of crocodiles purchased is not much, only 10-20 kg/day. These are young, small and sour, slightly acrid, but due to the scarcity of crocodiles, many housewives buy 1-2kg to eat. Crocodiles at the beginning of the season begin to be sold Crocodile price is only 40,000 VND/kg, much cheaper than last year’s price “Last year, I sold crocodiles at the beginning of the season for 60,000 VND/kg. But this year, due to the impact of the Covid-19 epidemic, the price of crocodiles also decreased much, only 40,000 VND / kg. These are young crocodiles, which I bought from families in My Duc, Chuong My, Ung Hoa, “said Ms. Ha. Ms. Ha said that although young crocodiles at the beginning of the season are sour and a bit acrid, many guests especially like them. In addition to cooking sour soup, soaked in boiled water spinach, many housewives who love snacks also like young crocodiles with sugar or soaked in fish sauce. This small trader shared, in about a month, crocodiles in the North will enter the main crop. At that time, the crocodile was bigger and firmer, and thicker. The price of crocodiles when in the main season also halved, only about 20,000 VND/kg. Currently, this small trader also said that every day she sells crocodiles at the beginning of the season about 20kg. There were days when customers asked to buy more, but she did not have anything to sell. Talking about the experience of choosing to buy fresh and delicious crocodiles at the beginning of the season, Ms. Ha said: “The first 10 crocodiles in the season are almost 10, no need to carefully choose each one, they are still delicious. Buyers only need to choose large fruits with slightly lumpy skin and thick pulp to get a lot of sour meat. Avoid choosing fruits with dark skin, bruised and shiny skin because they are too young and can’t be kept for a long time. Preparing to harvest crocodiles Mrs. Do Thi Hue, a housewife in Ha Tri 1, Ha Dong, Hanoi today went to market 365 and also chose to buy 1kg of crocodile at the beginning of the season. Mrs. Hue said, her whole family liked the sour taste of crocodile more than lemon and tamarind. Because the frozen crocodile stock had just ended last week, today when I went to the market, I saw that there was a sale of alligators at the beginning of the season, she rushed to buy 1kg for 40,000 VND. “The first crocodiles in the season are mainly young crocodiles and alligators, so you can buy sour fish soup or boiled water spinach soup to get a very delicious and refreshing bowl of soup. My grandson likes to eat young crocodile with fish sauce. Therefore, I bought 1kg to eat, bought it all over again. Because young crocodiles at the beginning of the season don’t last long, they get damaged quickly,” Hue said. This housewife in Ha Dong also said that from now until the end of the crocodile season, her house still has to buy many more times. Especially near the end of the season, when the crocodile is in the period of the cake, has the most meat and the most acidity, she often buys 10 kg of crocodile to shave off the shell, wash it, then let it drain and put it in the freezer cold gradually. “With this method, my family has crocodiles to eat all year round. In addition, I also soaked a few pots of crocodile water for the whole family to drink in the summer. Or at the end of the ripe crocodile season, I take advantage of making the crocodile shell to eat gradually. It is very convenient and delicious to eat crocodiles any way,” commented Ms. Hue. From mid-May, early season crocodiles are also sold by many small traders on the online market at the price of 35,000-40,000 VND/kg. The topic of selling alligators is also very popular, a lot of housewives come in to inquire and order.

Ms. Duyen, a small trader in Ha Dong market, said that normally she sells vegetables of all kinds. About a week ago, she started importing young crocodiles: “ Young crocodiles have been around for about a dozen days now, but the number is still small because it is just the beginning of the season. Every day, I can only get 5-7kg to sell at best and usually sell out in just a moment “. Young crocodiles for sale on personal Facebook. (Screenshots) Similarly, Ms. Hoa (Co Nhue, Bac Tu Liem) also started selling young crocodiles from the beginning of this week. According to Ms. Hoa, young crocodiles at the beginning of the season are often bought by many housewives, even though they have a bitter and acrid taste. Surprisingly, this year’s early season crocodiles are not as high as last year. Ms. Hoa shared: “ Last year, at the beginning of the season, I sold young crocodiles for 60,000-70,000 VND/kg. However, this year, the price of crocodiles dropped much, only 40,000 VND/kg. If you buy 2kg, the price is 75,000 VND “. Crocodile at the beginning of this year is cheaper than last year, only 40,000 VND/kg. (Photo: Facebook) Ms. H. Lan (in Hai Ba Trung, Hanoi) has just bought 2kg of crocodile at the beginning of the season, revealing: My family likes to eat young crocodile because the seeds are very soft. In addition to cooking sour soup, boiled vegetables, young crocodiles are also very delicious with sugar or fish sauce. This year, young crocodiles at the beginning of the season are much cheaper than every year. I think it may be due to the impact of the COVID-19 epidemic “. Not only sold at the market, young crocodiles are also overflowing the “network market”. Trang, an online seller in Hanoi, said that for about a week now, she has sold nearly 10kg of young crocodiles every day. There were days when customers asked to buy more, but she could not get much to sell. Crocodile pickled with garlic and chili sauce is also quite attractive. (Photo: Facebook) According to Trang, in about a month, crocodiles in the North will enter the main crop. At that time, the crocodile was bigger, firmer and thick. The price of the main crop will also be much cheaper, only about 20,000 VND/kg, possibly even lower. Not only selling fresh crocodiles, Trang also made young crocodiles soaked in chili garlic sauce and sold them for 85,000 VND / 1kg jar. Crocodile is packed in clean jars, stored in the refrigerator, can be eaten for 1 month. Many small businesses also receive packaging, vacuum if customers request. (Photo: Facebook) Currently, young crocodiles at the beginning of the season are very popular, many sellers say that housewives are constantly asking to buy, but due to the lack of goods, they often have to wait.

Like the hierarchy in a certain definition, fish sauce is a dish reserved for the class that still has many difficulties to survive. But I dimly realized that the fish house society still has its own rules and voices. The snakehead fish sauce is cooked with pork fat, sugar + monosodium glutamate + ground pepper, dipped with boiled okra or cucumber, or eaten with purple potato soup cooked with shrimp or minced meat only for the wealthy. The pot of braised fish sauce is even more remote because it is expensive when it comes to bacon, snakehead fish and silver shrimp, … I choose friends with a cup of fish sauce very early. My mother told me to buy a tamarind from her sister’s 5 Pieces, go back and eat with cold rice. Selling sour tamarind to Saigon with lots of zinc, needing to be tall, sister 5 is young but likes to eat betel nut. She’s so cute, she never takes money and keeps telling me to eat as much as I can. Mam ruoc is no longer lonely when choking fish comes to share joy and sorrow. My mother and I often sit and tear fish sauce and eat it raw with herbs, banana chips + star fruit and cold rice. Asking the elders in the West, I received the answer: the West knows how to make fish sauce from Indonesia and snakehead fish sauce is suggested by Khmer people. 2. Lost in the youth in Can Tho for 5 years and 11 months, I know Tay Do is very famous for hot pot with fish sauce, but I have never tried it, because the dish with a lot of money is only for receiving precious guests. Time has passed, it has also been windy and rainy and we know each other a lot, in my eyes, the South is the path of fish sauce and islet pot (hot pot), like a familiar saying from friends: If you don’t eat fish sauce, you are not a local West!. In my young years, I still don’t have a satisfactory answer when Chau Doc – An Giang and Ca Mau are always affectionately called “the kingdom or land of fish sauce”, but Can Tho is resounding with fish sauce hotpot. Asking the elders in the West, I received the answer: the West knows how to make fish sauce from Indonesia and snakehead fish sauce is suggested by Khmer people. Borrowing the method of making beef sauce from snakehead fish in the Ho Sea, Can Tho is the economic center of the Southern Continent, where “white rice with clear water” has created a method of fermenting fish with Vietnamese identity: using Listen to fermented roasted rice, instead of cold rice. The Khmer people are sincere and honest, but the cuisine is still entangled in the wild. Living in harmony between the two rainy and sunny seasons along the Mekong River, both the Khmer and the Southern people gradually perfect the rustic dishes from fish sauce. Khmer people in the West know how to apply more spices to make beef sauce wrapped in green banana leaves more fragrant. Snakehead fish in the pot of braised fish of the West is replaced with basa or howling fish for fatter. At that time, when I heard about the original way of fermenting beef sauce, I did not dare to eat it, not to mention the stories of weaving and adding charms from folk about the Khmer. Then I try to practice and feel very delicious! 3. The time I had a meal in Phnom Penh, it was so delicious with Prahok Kob. Mixed beef sauce with bacon + beef and dangerous chili, wrapped in green banana leaves and grilled on charcoal. Just raw cucumber, eggplant and vermicelli, mixed with fish sauce, I’m full, I don’t care about other dishes… That night, I also learned the national spirit of the Khmer people through the mouth-watering saying “No prahok, no salt”, deeply understood: without beef sauce, the meal cannot be delicious! Southeast Asian countries all have their own “country spirit”, which I have also tasted such as Ngapi – Burma, Kapi – Thailand, Trasi and Petis udang – Indonesia, Bagoong – Philippine, Belacan – Malaysia, Padaek – Laos, … In my eyes, Vietnam deserves to be the “Lord of fish”. The variety and abundance is so rich that I cannot count all the separate categories by region… 4. The rain is pouring heavily, eating fish sauce to realize the bold, honest, and innocent features of the old countryside. Processing is as easy as the identity and life of the fish, when the fish is choked with a little water, boil it to get the juice. If you want the fish sauce to be strong or light, depending on the amount of fresh coconut water you add to dilute the fish sauce. Bring to a boil again, I season to taste. Among the spices I’ve tried, for me, garlic and lemongrass are the best, so I minced them and put them in the hot pot to add extra fat. Looking at the plate of meat, everyone will be amazed, but those who like to eat fish have the same opinion: the best is to eat vegetables with fish sauce! When I cook hotpot, I think of my mother, because she foresaw my fortune: old age, no job to earn money, so I have to eat fish sauce to change day by day…

Where are the leaves and flowers – a wild plant that grows a lot in An Giang. Photo: Tourism Newspaper Prohoc sauce (prohok – boo hoc), according to my mother-in-law, the climate in the South has two seasons: rainy and sunny. In addition to the rice season, the fish season is also the main season of the Khmer farmers in the South. They catch fish in many forms such as slapping or fishing, spreading nets, fishing nets, etc. Where they can be caught, they can be dried there with large fish, while small fish are made into beef sauce. Every house makes two or three jars to eat all year round. Bo hoc sauce is almost considered as the main dish in the culinary life of the Khmer people as well as the Vietnamese people’s snakehead, choke, and roe sauces. Although their way of making prohoc fish sauce is similar to that in Cambodia, but through the stages to become bohoc sauce, it is necessary that there is no longer a musty smell, especially without maggots. Usually they use snakehead fish more than other types of fish, of course, snakehead fish to make fish sauce will be more delicious. Select suffocated snakehead fish, scrape the scales, scrape the blood on the spine, wash and soak in cold water for a day and a night (24g), then take it out and leave it in a basket to drain. Use a knife to gradually fish the fish, add a small pinch of salt and a little cold rice, mix well. Incubate in a sealed container, the next day take out the fish and place it in a thick basket, cover the basket with a piece of mocha, use a rock or heavy object to ballast the water with a fishy smell. Then, put the fish in a jar or glass glue, use your hands to receive the fish easily, cut the mo areca to fit the mouth of the jar or glue it on, use a bamboo brace to fasten it. Then proceed to cook salt water poured over the fish and then dried in the sun. About three months, the fish sauce can be eaten, but only used for making stewed, fried, seasoned soups, cooked vermicelli or cooked with potted rice noodles with shaved corn with straw mushrooms and snakehead fish or shrimp. If you want to eat it raw, you must leave it for a year or more, the longer you leave it, the more delicious it will be. Beef broth of Khmer people. Usually fish sauce is eaten raw with thinly sliced ​​​​fruit or paired with herbs of all kinds. In particular, when cooking vermicelli, fish meat is shredded, boned, put in a mortar with wormwood vermicelli, boiled, combed for water, then added fresh snakehead fish, pork, minced lemongrass into the pot of water. leo. Those who have never eaten prahoc sauce, when they heard the name mentioned, they were afraid. But if you happen to stand in the wind, someone is cooking fish sauce, the sense of smell can enjoy a faint aroma mixed between the pungent smell of brewed fish and the sweet aroma of fish sauce. That taste makes us drowsy, listening to the hungry stomach. Having a sip of spinach soup or a bowl of vermicelli, there was nothing happier than that. Happier if you can eat a piece of raw fish sauce sandwiched with the fruit, the sour and sour taste of the fish sauce mixed with the sweet and fragrant taste of the fish sauce, the warm and spicy taste of minced lemongrass, dissolved in a sip of wine cooked with rice, is nothing better. It’s like listening to the wine pushing the fish sauce and slowly drifting into the throat, slowly ripening… gradually…, falling into the stomach. Please bear with me, I don’t know what language to use to describe all that “delicious” pleasure! Where is the dried gourd salad with choke fish . Photo: Tourism Newspaper At home, my wife gently washes each bunch of young leaves, each tiny bunch of tiny aluminum flakes, drains before mixing the salad with cucumber, thinly sliced ​​tomatoes, and purple onions. Similar to the way to mix durian salad of the Vietnamese people in Sam mountain (Chau Doc, An Giang), it is mixed with dried snakehead fish, shredded grilled snakehead fish or with shrimp, tiger, boiled bacon cut into pieces and eaten together. coriander leaves. But, with the Khmer it is a little different. After washing vegetables, tomatoes are grated into thin circles; thinly sliced ​​purple onion; cilantro, chopped coriander only; chili, minced garlic. After that, my wife started to process the mixed water and put the cooked tamarind in a bowl to make boiling water, stirring to dissolve the tamarind rice. Then she began to process the mixed water, using cooked tamarind in a bowl or cup, boiling water in, stirring with chopsticks until the sour substance was diluted in the water. Prahoc sauce is also put in a bowl, add boiling water, and crumble until the meat is broken. Then, comb the water to decant the fish baits and bones. Crush garlic, chili, add a little granulated sugar and then add two kinds of tamarind juice, fish sauce, stir well, sweet and sour seasoning. When the shrimp or tiger is cooked, take it out, take out the cooked meat and cut it into thin pieces. Put both in a bowl of vegetables, add the mixed water, mix well with the leaves and flowers, then start enjoying. Unlike at home, where I sit to eat on a chair around the table, Khmer people eat on a plank, all the dishes are arranged in the heart of the board. Everyone in the family, along with my father’s two brothers and my (mother’s) brother, my wife sat cross-legged around the tray of rice. My father is the oldest person in the family, holding a cup and chopsticks to invite: “Each oot kho nia hop bai” (the whole family eats rice). I took each chopsticks of salad into my mouth, chewed slowly, the sweet and sour taste of cucumber, tomato, the spicy taste of garlic, chili, laksa leaves, coriander mixed with the sweetness of shrimp meat, the fat of pork belly. shine in the district with the sweet and bitter taste of sorrow. All of these are imbued with the sweet aroma of beef sauce, creating a delicious taste. Sorrow salad is no longer a favorite dish for men to sip with kh Kha wine, there is nothing better than telling stories in gatherings. My father-in-law holds a bottle of wine that is fermented with home-cooked glutinous rice that my uncle and I bring in according to the Khmer custom in the days of Sene Dolta (anniversary ceremony). He poured out a small glass, clear drops of wine slowly sparkling, showing a very high alcohol concentration. Picking up the glass, he said: “Onh Chon ate every ounce of happiness” (inviting everyone to drink wine). He brought a glass of wine to his lips, gulped it down, then wheezed, said: “Sê Chchanh” (good wine) and then poured a pass for each person. When I came to my circle, I refused because the wine was too strong, but my uncle said: “Num salinh top brother chon” (Ba Thuong Ba just invited). Hearing that, I couldn’t refuse and reached out to accept the wine glass. Before drinking, I picked up a chopsticks of salad, put it in my mouth, chewed it slowly, enjoying the sweet aroma, then swallowed, then gulped down the glass with my breath, the spicy alcohol on the surface of my tongue and then “swallowed” the salad pieces for them. drifting slowly, slowly, heating up as if they were ripening, softening and disintegrating. Enjoying this delicious dish, I realized that, no matter how sad, but when chewing a piece of melancholy salad, the sorrow is also broken and blended into the delicious taste that gradually drifts down to the stomach, leaving only a sweet, bitter aftertaste on the tip of the tongue that we always feel like eating more! Chau Doc (An Giang), where is known as the “kingdom” of fish sauce. Photo: Huynh LamTGTT On that day, when the cool winds swayed the surface of the Hau River, the first rain of the April season watered the fields and awakened the young shrimps that were still sleeping in spring in the shells clinging to the field or in frogs and crab burrows. , eels, snakes… At that time, the uncles started a self-reliant life. This is also the time when Khmer farmers are busy for the rice sowing season. The lush green carpets grow with the water. The shrimps are also growing up. By the middle of the eighth month of the lunar calendar, the rice begins to ripen and the fields are golden, and people are anxious for the harvest. The fields are drained and the water flows down the canals and canals. This is the season of catching shrimp. Children, adults, women, young people, anyone can participate. People use bamboo slats, walk in the deep corners of the fields or use fine nets to drag along the canals. But the most common is to use scrubbing to place the free place to drain the water flowing down the canals to catch shrimp. Shrimp is an inexpensive source of wild food, but rich in protein, calcium, and easy to prepare. Can be boiled with rice paper, raw vegetables; fried dough; warehouse; roasted… but the best is to make fish sauce. The Khmer shrimp paste, called bo-ot, is different from the type of shrimp paste we usually use. The method is also simple, but must be carefully selected, remove moss, snail shells, dead leaves, grass, garbage, etc. Most importantly, remove the ones on the head with luminous substance by putting the shrimp in the ball. dark for easy viewing. If chosen incorrectly, when making fish sauce, it is easy to be poisoned. After choosing, wash, and use 1kg of shrimp with a high concentration of base wine, 50gr of granulated salt, marinate, cover for about 30 minutes, drain water, mix in a cup of cold rice, 100g of white granulated sugar, Get the cloves into the glue. About three days later, add chopped ginger, garlic, and crushed chili, mix well into the glue. Try eating a piece of ginger, if it tastes sour, the fish sauce has been eaten. Bo-ot fish sauce is very delicious, sour, sweet, aromatic, spicy… stimulating the digestive system, it is difficult for any kind of shrimp paste to be compared with its unique flavor. Shrimp sauce is served with raw vegetables of all kinds along with fresh vermicelli, rice paper and pineapple, acrid banana, sour fruit, thin slices when the family has an anniversary, party… But it is also used as food in daily meals. family day. When eating sandwich with grilled catfish, beef sauce gives me its wonderful taste, so I can’t help but “work hard” to bring my wife back to visit her family whenever I have the opportunity. And every time, besides visiting the health of my wife’s parents, and then gathering around the family tray of rice, I often enjoy the unique taste of beef sauce and beef sauce in a meal full of love. feel dear!

Seasoning: Fish sauce, seasoning powder, pepper, cooking oil. Steps to make fried chicken with tamarind: -Bought chicken wings, washed thoroughly, picked up the remaining fluff. Wash thoroughly, dry, cut each chicken wing into 3 parts. – Garlic peeled, smashed, minced. – Marinate chicken wings with spices before processing, it will help to make chicken wings more flavorful. Chicken wings marinated with 1/2 teaspoon of delicious fish sauce, 1 teaspoon of seasoning, a little seasoning and 1/2 of minced garlic, 1 teaspoon of tamarind sauce. Wearing gloves, mix and squeeze well to infuse the chicken wings with spices. Marinate the chicken wings for about 1-2 hours before processing, the chicken wings will be more seasoned. Chicken should be thoroughly washed before preliminary processing (Artwork) – Chicken wings after marinating enough time, will start processing. First, fry the chicken wings so that the wings are hunted again. When the pan is hot, pour in the cooking oil (the amount of oil must be enough to fry the chicken wings). -When the oil is hot, pour in the chicken wings, fry them until golden brown on both sides, fry the chicken wings on medium heat. When the chicken wings are golden crispy on both sides, then take them out, place them on absorbent paper so that the cooking oil can be washed away. – Continue to add about 3 tablespoons of cooking oil into the pan. When the oil is hot, pour in the minced garlic and fry until fragrant. -Put tamarind sauce into the pan, 1 spoon of fish sauce, 1 spoon of sugar for the spices to be mixed together. Stir on low heat until the sauce mixture is blended into a homogeneous mass of spices, then add the chicken wings, stir well so that the tamarind sauce sticks around the chicken wings. – Cook on medium heat until the tamarind sauce adheres to the chicken wings, the dish is complete. Remove to a plate, remember to drizzle the tamarind sauce all over the chicken wings to make the dish more flavorful and eye-catching. To make tamarind fried chicken more delicious, you can refer to the following secret to choosing delicious chicken wings: The taste of chicken wings: Although frozen, the chicken wings will still have a slight flavor. Do not hesitate to smell it directly and when you see a fishy smell, it is a sign that the chicken wings are no longer fresh. Choose chicken wings with a natural aroma to buy and cook delicious dishes for the family with peace of mind. Skin color of chicken wings: If the chicken wings are new, the skin color will be slightly yellow, shiny and absolutely no dullness or darkening. And if the chicken wings are pale white, or appear small gray spots that may be moldy, absolutely stay away. Not to mention, chicken with bruises, even black, indicates that the chicken is not fresh or has a “problem” when it comes to meat, you need to stay away from this type of chicken. Freezing layer on the outside of the chicken wings: Clinging around the chicken wings is a layer of frozen water secreted from the wings. This is an important factor in affirming the freshness of chicken wings. Therefore, housewives need to carefully choose the outside ice, the thinner the better. This is explained by the thin layer of freezing in a short period of time and the chicken wings still retain their freshness. On the contrary, if the ice is too thick, the chicken wings may have been left for a long time and the meat will harden and lose a lot of nutrients. Check the elasticity of chicken wings: With fresh preserved chicken wings will have good elasticity, try pressing on it will quickly return to its original state. Chicken wings that are not fresh or frozen for too long will not be elastic and harden. They are even as hard as a rock. With this chicken wings you are best not to buy. Not to mention, after the defrosting time, the chicken wings are no longer delicious and fresh as desired by customers. In addition, there are chicken wings that have been frozen and defrosted many times, which often have a dry surface. Therefore, say no to chicken wings that are brought out and frozen many times. Xiao Fei (Synthetic)

Bread filled with pate cha, grilled meat or fish cake… offers many choices for foodies. Sip dishes with a cup of fruit tea, iced coffee or milk tea to help you have a refreshing weekend afternoon. In the context of the complicated development of the Covid-19 epidemic, diners can choose their dishes through online food ordering applications to avoid gathering in crowded places. Khei bread This bakery in the heart of Saigon offers customers the opportunity to enjoy traditional sandwiches prepared in a modern style. The highlight is a variety of delicious accompanying sauces with distinctive flavors. The shop also wraps paper neatly and beautifully with each loaf of bread for customers to order. Bread with char siu khai with molasses, fried rice, beef with pho flavor, chicken patties with lemon leaves, shredded chicken with basil sauce, fish with laksa leaves… are some of the unique flavors worth trying here. Diners commented: Citastyfood: “Crispy loaf, full filling. The grilled meat is fragrant, soft and not chewy. The meat is tender, the sauce is slightly sour. The chicken cake with lemon leaves is fragrant and the sauce is delicious. The vegetables are delicious. sandwiched in a fresh meal, crispy and sour food. You can order more strawberry tea to cool off because of the cool taste, not too sweet.” Alley Barbeque Bread The loaf of grilled meatball sandwich is soft, with a hint of lemongrass flavor to bring the right street food taste. The sauce mixed with cucumber, cilantro and a little chili makes the dish more harmonious. Diners commented: Ansapsaigon: “The meat is marinated with lemongrass and chili, rolled into small balls and then grilled on a traditional charcoal pot, so it is rich and fragrant. The loaf is covered with diluted dark soy sauce. If you tell the seller to take the meat that has just been cooked on the grill. fire, hot is better.” MeowPham: “Delicious bread, full filling. If you have a light taste, you should tell the seller to reduce the sauce because it is quite salty”. Tran Hanh: “The loaf of bread is a bit small, there are about 5-6 meatballs. Cucumber, sour food, sauce create spicy, salty and sweet flavors”. Ba Sau – Ba Sau Pha Lau is one of the typical snacks of Saigon foodies. Pha Lau is made from the tongue, ears, intestines and stomach of pigs, cows or ducks. You can enjoy Pha Lau with instant noodles or Pha Lau with dipping sauce and bread. In addition, the dried fruit sandwiched into a crispy loaf of bread is also a mouth-watering culinary version, appealing to young people. Diners commented: Thuy Van: “The restaurant’s vegetables include liver, heart, stomach, ears, meat, eggs, pho and sausages. The owner shared that all of them are processed at home, carefully preliminarily processed, so there is no salad. smell, ensure hygiene. Seasonings taste just right”. Lan: I ordered a delivery service, the loaf only had a few pieces of meat, not as good and attractive as the pictures on the internet. Beau Le: “Bread is crispy, can be eaten temporarily, taste is a bit bland, not very rich. Pha Lau here seems to be prepared similar to Western-style pork intestines with coconut milk. Overall, the dish is not as good as Western style. I hope but it’s worth a try.” Hoang Oanh Bread The bakery has been around for more than 50 years, attracting diners with its homemade pate and sauce. Although the side dishes are not as diverse as many other bread shops, the quality is quite good in return. In addition to the pate pan that is kept hot on the stove, the restaurant prepares cold meat with its own lean tray and separate fat for diners to choose. The tray of silk rolls and cotton balls are also presented quite eye-catching. Diners commented: Ansapsaigon: “Special loaf of meat, rolls, pate, and cotton balls. The sauce is rich and fragrant. If you buy it for a long distance, you should tell the seller to put the sauce separately so that the bread is not soft and reduces the temperature. tasty”. I’m Thien: “The highlight of the bread is the fragrant, fatty pate. The sauce is cooked from meat broth, the taste is different from many other places”. Nha Trang fish cake For those who are passionate about spicy food or passionate about the sea-flavored sandwich, fish cake is a suggestion worth trying. The dish is distinguished by the hot, crispy and quite thick fish cake. The menu also has omelet, grilled meat served with equally delicious. Diners commented: Tram Hoang: “Fragrant fish cake, crispy and hot bread”. Be Noo: “The first time I tried it, I found that the fish cake was chewy and delicious, the sauce was fragrant and delicious, but the chili was too spicy”. Quoc Viet Nguyen: “The taste is different from other restaurants, the fish cake is chewy and sweet. The sauce is the best part. The minus point is that the seller is not very friendly”. Make delicious lemongrass grilled pork buns Pork marinated in soy sauce, fish sauce, sugar, and pepper and then grilled until fragrant is one of the ingredients that determine the deliciousness of Vietnamese bread.

Ingredients for vegetarian noodle soup: – 300 grams of soybeans – 100 grams of peanuts – 10 sheets of white tofu – 100 grams of shiitake mushrooms / dried incense – 300 grams of fresh straw mushrooms – 1 kg of ripe tomatoes – 1 baro onion – Lemon, chili, cooking oil, cashew color, raw vegetables – Vegetarian seasoning powder, pepper, salt, monosodium glutamate, sugar Main ingredients include soaked beans, straw mushrooms, shiitake mushrooms, vegetarian seasoning maggi Cooking ingredients for vegetarian noodle soup: Step 1: Prepare the main ingredients 1. Soybean water: Soak the mixture of soybeans and peanuts overnight or from 6 to 8 hours. After soaking, the bean mixture is washed, pureed, and filtered to get the water. Usually get about 2 – 2.5 liters of bean juice. Tomato sauce 2. Tomato sauce: Washed ripe tomatoes, remove stems, cut into 8 segments to stir-fry for sauce. Baro onion (medium or small) washed, chopped, sauteed with a little cooking oil, then add the tomatoes and stir-fry with a little salt, stir-fry until the tomatoes are soft and the sauce from cooked tomatoes has a thick consistency, then turn off a kitchen. If you like to eat a larger piece of eggplant, leave about 2-3 fruits, cut into 4-6 depending on the size of the fruit, stir-fry, and put it in the broth last. Shiitake mushrooms soaked in bloom, cut lengthwise and fried until golden 3. Processing mushrooms and tofu: Wash shiitake mushrooms, soak them, squeeze out the water, cut them into 3-4 depending on the size of the mushrooms, fry them until golden brown with a little cooking oil. Straw mushrooms, peeled off the root, cut into 4 or cut lengthwise depending on the size of the mushrooms, sauteed with cooking oil, baro onions and a little seasoning. Tofu: 10 beans, cut into squares (1 cover cut into 10 pieces) fried evenly. Tofu cut into square pieces and fried until golden brown on all 4 sides Stir-fried sliced ​​straw mushrooms with baro onions How to make vegetarian noodle soup: 1. Broth: – Put the soy sauce into the pot, let it low heat, cook while stirring, do not settle because it is easy to burn / burn the bottom. Freshly ground bean juice – Boil the bean water, remove the foam, turn off the stove to let the water cool down (still warm at 70-80 degrees), slowly pour out all the tomato sauce (tomato juice is still warm about 70-80 degrees). Do not stir, cover for about 5 minutes to precipitate, if you like a lot of sour, you can add a little tamarind juice, you can use tamarind juice. – Open the lid of the pot of broth, see that all the rice is floating on the surface, turn on the low heat, use a shovel to stir the pot from the bottom to avoid burning under, season to taste, I usually only use vegetarian seasoning with mushrooms. If you don’t have seasoning, use salt, monosodium glutamate, and sugar. Filtered bean juice, squeezed – After the broth is seasoned, boil again, then add the shiitake mushrooms and fried tofu to cook together, remove the foam, cook for 5-7 minutes to absorb then you can enjoy. At this time, add a few large pieces of sautéed tomatoes. 2. Raw vegetables: Depending on your preferences, you can use mustard greens, so add a few herbs including basil, perilla, fish paste, marjoram. Step 3: Presenting vegetarian noodle soup: The finished product is very eye-catching and delicious – Fresh vermicelli noodles, pour boiling water, put in a bowl, scoop out the straw mushrooms, sprinkle some cilantro and then scoop the broth of shiitake mushrooms and beans on top and enjoy. Wish you success with delicious vegetarian noodle soup!

Childhood, everyone has experienced beautiful and unforgettable days. The most memorable are family meals with rice with cassava, potato, and corn. Despite hardship and deprivation, it is a memorable childhood memory that only the 7x and 8x generations have. The childhood rice dish is a little rice, most of it is potatoes, cassava or corn so that all family members are full. In this day and age, it is rare for the 9x and 10x generations to eat a meal filled with cassava and sweet potato. Not only is it strange, but it also feels like being discovered something new. However, for the previous generation, this childhood dish is a part of a lifelong memory. In the childhood of the 7x and 8x generations, they did not have much food, nor were they as affluent as they are now, so there were other meals such as cold rice and shrimp noodles. This is considered an “immortal” childhood dish of many people. Mixed rice with sugar is also a childhood dish associated with many generations. The light sweetness of rice mixed with the rich sweetness of sugar makes many people who grow up in poverty still feel full every day. Rice mixed with fish sauce and lard is the “legendary” dish of the children in the past. Just a little bit of fish sauce, add a little pepper mixed with greasy lard, stir well and mix with white rice but still make many people fall in love. Banh da mi is a snack that has been attached to many generations of Vietnamese people and is still sold to this day. Tofu is also a rather expensive dish for children in the past. Popsicles (also known as stick burns) are country gifts reminiscent of the childhood of many generations of 8x, 9x. Made from malt sugar, a little peanuts and peanuts can be added to enhance the taste, candies are a childhood dish that cannot be ignored for many people. Thin slices of waffles, yellow in color, fragrant with cinnamon, have become a childhood dish for generations. Photo: Synthesis Invite readers to watch the video: The “intense” childhood of the old people – Source: VTV24

1. What is the “Kingdom of Ceramic Tiles” also known as? Red Kingdom
Kingdom of Red Earth
Alluvial Kingdom The village of making baked bricks in Mang Thit district (Vinh Long) has a long tradition. This is the famous and largest producer of red bricks and ceramics in the Mekong Delta. When the sun shines on the stacked bricks, the space glows red. Therefore, this place is called “red kingdom” by the people. Visiting this area, visitors will witness the process of making fine ceramic products, choose for themselves the desired items for decoration or as a gift. Image: Duc Thanh . 2. Which national park is in Dong Thap? U Minh Thuong National Park
U Minh Ha National Park

Tram Chim National Park Tram Chim National Park has the largest wetland area in the Dong Thap Muoi region with 7,313 hectares. There are more than 200 species of birds, including many rare species such as cranes, snakes, storks… This place is considered the “kingdom” of birds in the West. Visitors can take a boat tour of the garden, explore the floating season, learn about many kinds of precious birds and admire the beauty of flowers. Image: Hai An. 3. What is Tien Giang province known as the “kingdom”? Date Kingdom chà
Betel leaf kingdom
Fruit Kingdom Tien Giang province has the largest area of ​​fruit trees in the country with nearly 75,000 hectares. In the “fruit kingdom”, visitors do not miss the opportunity to explore Vinh Kim or Cai Be fruit gardens with luxuriant trees and large berries. Lo Ren breast milk brand of this land is also impressed by many visitors. Breast milk is round, berry rind, sweet taste. Image: Marouchocolate.sg . 4. The famous Vi Thuy betel nut village belongs to which province? Hau Giang
Kien Giang
An Giang Vi Thuy village (Hau Giang) is also known as the “kingdom of betel leaves”. Here, there are more than 200 households growing betel nut, mainly in hamlets 5, 7 and 8. Betel nut has a light yellow color, evenly large leaves, and a characteristic spicy taste. Betel nut gardens also attract tourists to visit thanks to the green and idyllic beauty. Image: Western Travel . 5. Which city has a “date kingdom”? Continental Director
Sa Dec
Can Tho The largest date garden in the West is located in Sa Dec (Dong Thap). The 4,000-square-meter garden located on Sa Nhien – Ca Dao street has only been opened to guests in the past 2 years, when the date palm tree bears fruit in the summer. Dates give a sweet and aromatic flavor. Image: Winwin98__ . 6. Coconut wax is a specialty of which province? Tra Vinh
Ben tre
Soc Trang Cau Ke district (Tra Vinh province) is considered the “kingdom of wax coconuts” because it grows many of these trees. Wax coconut is also known as condensed coconut. Coconut rice is thick, flexible and fatter than normal fruit, coconut water is thick and clear. The simplest way to enjoy waxy coconut is to split the fruit, using a spoon to scoop it directly. In addition, waxed coconut mixed with a little sugar, milk and roasted peanuts and then soaked in ice is equally delicious. Image: Dua_sap_tra_vinh . 7. Which market is considered “the kingdom of dry, fish sauce”? New Market
Chau Doc Market
Tri Ton Market Chau Doc Market (An Giang) has long been known as the largest “dry kingdom” in the West. This place sells all kinds of famous dried and fish sauces of the region such as dried pangasius, choke fish, snakehead fish, Thai fish sauce, three-kissed fish sauce, peg fish sauce, Linh fish sauce… The boxes of fish sauce have a characteristic smell, are placed on clean high shelves, clearly marked. Image: Minh Hang . Peaceful and beautiful scenery in Vietnam’s coconut land Ben Tre is not a famous tourist destination because there are not many entertainment services. However, if you need a peaceful place to explore, this will be your perfect choice.

Beef roll with enoki mushrooms Main material: Thinly sliced ​​beef, enoki mushrooms, ginger, garlic, green onions, lettuce, fish sauce, salt, soy sauce, sugar Cooking steps – Needle mushrooms are washed, soaked in salt water for about 5 minutes. After that, you take out the needle mushroom, rinse it with cold water, and let it dry. Scallions are lightly blanched. – Marinate thinly sliced ​​beef with a little salt and pepper. Spread the beef evenly on the cutting board, put the needle mushrooms in, roll tightly, use the boiled onion stalks to tie it in place. – Place beef jerky in an oil-free fryer, set at 175 degrees Celsius for 15 minutes. – Cook the sauce including 2 tablespoons of soy sauce, 2 tablespoons of sugar, until the mixture thickens slightly, then turn off the heat. Beef needlestick rolls are served with salad, dipped with sweet and salty sauce. Photo: Chau Khoa. Note: – During the baking process, you can add a little oil to help the beef fragrant and not dry. – You should not stack the beef needle rolls in an oil-free fryer, which can be divided into several batches, helping the finished product to ripen evenly. – You can add vegetables such as carrots, asparagus… to make beef rolls more beautiful and attractive. Vinegar dipped beef hot pot Main material: Beef, bone broth, vinegar, lemon, young coconut water, pineapple, rice paper, fresh vermicelli, raw vegetables, spices of all kinds. Cooking steps: – Preliminary processing of ingredients: Chopped onion, smashed lemongrass. Pineapple is taken the juice of 3/4 fruit, the rest is chopped. Beef is marinated with fish sauce, seasoning seeds, red onion for 30 minutes. – Make hot pot: Pour pineapple juice, bone broth, fresh coconut into the pot, add onion, vinegar, lemongrass to boil, season to taste. – Mixing seasoning sauce: Add sugar, lemon, garlic, chili, minced pineapple into the bowl of fish sauce depending on your preference. You can eat nafy hot pot with vermicelli or beef rolls with rice paper, raw vegetables, and seasoning with fish sauce. Photo: Annie16_h, Quynhchaudang. Note: – You should choose tender beef tenderloin or tender fillet to make the hot pot more delicious. – The amount of vinegar should be moderate so that the hot pot is not harsh. Rare beef with lemon Main material: Beef, purple onion, carrot, lemon, garlic, chili, laksa leaves, fried onions, roasted peanuts, vinegar, sesame oil, seasoning seeds, sugar, salt, fish sauce. Cooking steps: – Buy beef, wash, dry, cut very thin. Then, you put 1/3 cup of lemon juice into the bowl of beef, mix well, soak for 3 hours to make the meat rare. – Red onion peeled, thinly sliced, add a little vinegar, sugar, marinated for 15 minutes. Carrots peeled, cut into strips, add a little salt, mix well by hand, rinse with water, drain. Chopped laksa leaves, crushed roasted peanuts, minced garlic and chili peppers. – Mix salad dressing including 3 tablespoons lemon juice, 3 tablespoons vinegar, 1/2 teaspoon seasoning, 1/2 teaspoon salt, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 3 tablespoons fish sauce, add chili and minced garlic as you like. – Take the rare beef to a bowl, add purple onion, carrot, laksa leaves and mixed fish sauce. Finally, you put the salad on a plate, add some roasted peanuts and fried onions on top. Note: With this dish, the beef is not cooked by heat, but using the re-lemon method. Therefore, you should choose fresh and hygienic meat to ensure the quality of the dish. The rare lemongrass beef dish has a mild and cool taste, suitable for enjoying in the hot season. Photo: Subtleasian.cooking, ddmau_chinatown. Beef rattles Main material: Beef tenderloin, onion, green and red bell pepper, tomato, potato, oyster sauce, olive oil, garlic, coriander, cooking oil, base seasoning Cooking steps: – Beef washed, cut into bite-sized squares, marinated with seasoning seeds, fish sauce, and pepper for 1 to 3 hours. – Cut the pieces of onion, chili, cut the areca tomato. – Peel potatoes, wash, cut into long pieces. – Heat the air fryer for 3 minutes at 180 degrees C. Then, you put the beef, potatoes, onions, peppers, tomatoes into the fryer at 180 degrees / 15 minutes. – Take the beef rattle, potatoes out of the pot, put on a plate, decorate beautifully, sprinkle some coriander and enjoy. Note: The secret to making potatoes crispy and delicious is to lightly blanch them with a little salt, then drain them. The dish has a mix of Vietnamese and Western cuisine. Photo: _cookingbya96. Beef roll with guise leaves Main material: Lean shoulder meat (200 g pureed), scallions (washed, chopped), shiitake mushrooms (5 ears washed, chopped), chopped onion, bay leaves (12 leaves washed, stem removed, drained ), seasoning (seasoning, pepper, fish sauce) Cooking steps: – Ground meat, shiitake mushrooms, onions, scallions are marinated with 2 teaspoons of seasoning, 1 teaspoon of pepper, 1 tablespoon of fish sauce for 20-30 minutes. – Put the seasoned filling mixture into the guise leaves and then wrap it up, fixed with a leaf roll. – You arrange the rolls in turn in an oil-free fryer, bake at 180 degrees C for 15 minutes. Then, you turn the rolls and bake for another 5 minutes at 200 degrees Celsius. – Lot leaf rolls are used in dishes such as grilled meat vermicelli, crab cakes… or rolled with rice paper, raw vegetables, sweet and sour sauce. Note: You should turn the green side of the bay leaves out when rolling so that when baking, the rolls turn up a nice color. The fat in the shoulder meat will help the patties to be golden and fragrant. Photo: Ven.oc, moon_foodnlife.

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

Ca Xiu is a unique specialty in Ha Tien (Kien Giang) that makes people curious as soon as they hear the name. Anyone who sees a scorpion has a feeling of fear, not daring to touch chopsticks. The appearance of Ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. If it wasn’t for the introduction of the locals, surely no diners would have the “liver” to enjoy this strange dish by themselves. Ca Xiu live mainly in river, estuary, brackish water, abundant in Dong Ho lagoon, Ha Tien town. Like clams, ca Xiu live in muddy water, so they have long antennae to plug into the ground, serving the purpose of foraging. Ca Xiu season flourishes from about June to August every year. Although it looks quite strange, once you try it, you will find that the taste of coffee is extremely attractive. When catching Ca Xiu, people bring salt similar to the three-knot salt. Since then, shops have bought salted coffee beans and reprocessed them, creating “unique” dishes for Ha Tien cuisine. In particular, the delicious, nutritious coffee is especially the beard (good for men’s vitality), crunchy crunchy, so it is very popular with men. Fishermen after catching ca Xiu come back, they wash the mud, keep the tail and make fish sauce. For each layer of tomato, sprinkle a layer of salt on it. Depending on preference, people can salt with salt water or salt, add sugar to make the sauce quickly sour. The stage requires workers to have technique, experience and ingenuity. The quality of Ca Xiu sauce is good or not thanks to this salt method. If you add less ingredients, the tomato will spoil. If the salt is too salty, the tomato will turn black. From salted coffee, people have created many delicious and attractive dishes. The most familiar is the Ca Xiu salad with its salty, fresh, and attractive flavor. People will lightly blanch salted tomato in water to reduce the salinity. Shredded mango mixed with vinegar, sugar, fish sauce and then mixed with tomato sauce. Sprinkle roasted peanuts, laksa leaves, fried onions on top of the mixture and you have completed a special appetizer salad. Ca Xiu meat is crispy and has a characteristic fresh sweetness that makes people addicted to it forever. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Illustration. The actual way to make oyster sauce is quite simple. Scallops are peeled, washed with sand, drained for about 50 minutes. Next, pour the scallops into a clean bowl, remove the raw salt and finely pound it with the ratio of 10 cups of oysters: 2 cups of salt. Then mix well the scallops, salt, chili, galangal, put in a sealed plastic bottle or box. After being put in the box for 8-10 days, the fish sauce can be eaten. When the fish sauce is cooked, the body part floats to the top, the bottom part is opaque like fish sauce. The higher the scallops, the more fish sauce underneath, indicating that the fish has been kept for a long time and can be eaten immediately. When eating, we take out a sufficient amount of fish sauce, pound a little garlic, if it is salty, we can add a little sugar, MSG depending on the taste of the person eating. Shellfish sauce is best eaten with hot rice, or used to make a dipping sauce with pork belly and raw vegetables. Oyster sauce has spicy, sour, salty and sweet flavors that harmonize all flavors in harmony to form a taste that has been eaten and then remembered forever. That is probably the reason why many people think that, if you come to Lang Co in Hue without enjoying this fish sauce, you do not know what Lang Co is.

Illustration. Image source: Internet Resources: 400 gr bok choy 1 tablespoon olive oil Black pepper 2 tablespoons soy sauce 3/4 teaspoon sugar 1/2 tbsp apple cider vinegar 1/2 teaspoon sesame oil 1/4 teaspoon white sesame seeds Preheat the oven to about 200 degrees Celsius Wash the bok choy, cut off the bottom stem, cut it in half lengthwise Make the sauce: mix soy sauce, sugar, apple cider vinegar, sesame oil, sesame seeds, stir well and set aside. Drizzle with olive oil, sprinkle with black pepper, and place in the oven. Bake for about 8 minutes. Remove from oven, drizzle with sauce and serve immediately. Fried mushroom chips Illustration. Image source: Internet Resources: 10 pieces dried shiitake mushrooms Chickpeas: 3 bunches Garlic: 1 bulb Satay: 1/2 teaspoon Seasoning seeds, monosodium glutamate: 1 teaspoon each. Oyster oil: 2 tsp. Making: Peeled garlic, minced Vegetables are picked up, washed with water, and dried. Shiitake mushrooms soaked in hot water to bloom evenly. Then take the scissors to cut off the mushroom legs, which one is big, you can cut it in half You build a pot of water, when the water boils, you put the cabbage in the ceiling briefly, then take out the basket to drain. Put the pan on the stove, add a little oil, then add the garlic and fry until fragrant. Next, add the mushrooms and stir for a minute, on high heat. Then, you add the vegetables to stir-fry, add satay, oyster sauce, monosodium glutamate, seasoning seeds, and stir well. You sauté the vegetables for about 3-5 minutes, then turn off the heat. Scoop the vegetables onto a plate and decorate to your liking. Stir-fried cabbage with chicken Illustration. Image source: Internet Resources: 180g boneless chicken, cut into small pieces 2 tablespoons oil 240g bok choy, washed and finely chopped 2.5 cm ginger, peeled, thinly sliced Spice ½ tbsp soy sauce ½ tbsp cornstarch Sauce ½ tablespoon oyster sauce 2 tablespoons water ¼ teaspoon sesame oil v White pepper 1 teaspoon white wine ½ teaspoon sugar Making: Marinate the chicken with the seasoning ingredients for 10 minutes. Mix all the sauce ingredients in a small bowl, stirring well. Heat 1/2 tablespoon of oil in a pan. Add the chicken and stir-fry quickly until the chicken is white. Remove the chicken to a plate and set aside. Heat the remaining oil in the pan. Add ginger to the pan and sauté until fragrant. Return the chicken to the pan and stir well. Add vegetables, stir well. Add the sauce to the pan and continue sautéing until the vegetables are cooked but still retain their natural green color. Put the fried chicken with cabbage on a plate and enjoy!

Thuy Anh – the wife of singer Dang Khoi has long been admired by many women for her good housework. Sometimes, the family has a party full of luxurious dishes like a restaurant. Recently, Thuy Anh made netizens “craving” when she shared about her family’s “Delicious Chinese-style black pepper crab with fleas”. Dang Khoi’s wife said that this dish she learned from a famous crab shop chef in District 5. According to her, this is a restaurant that has been around for more than 30 years, at its peak years ago, one day it sold. both 600-700 crabs. In the past, there were not many restaurants like now, this crab shop can be called a specialty restaurant. Singer Dang Khoi and his wife. The “delicious and burnt” crab dish was introduced by Thuy Anh. “The black pepper crab dish is easy to make and the ingredients are simple. The first time I made it at home, it was delicious and identical to the store. Home made is clean and the crab I choose is also better quality, cheaper price. “, hot mom Thuy Anh said. Thuy Anh also “generously” shared the recipe so that many women can make this “specialty” crab dish at home. In the pictures, it can be seen that Dang Khoi also participated in processing with his wife. When fans praised her husband, Thuy Anh revealed more : “This chef is a bit too good”, “Your cooking is number one”. Dang Khoi is excited by the crab sauce pan. Details of how to make Chinese style black pepper crab shared by Dang Khoi’s wife: Resources: – 1 meat crab weighing 700-800g is enough for 2 people to eat. – Squeeze fat (buy 500g of fresh fat and then fry it, it is an indispensable ingredient, if you make cooking oil, the flavor of this dish will not come out) – 1 bowl of lightly crushed garlic to cover the shell – Sugar 1 bowl of rice – 3 teaspoons of pepper – 3 teaspoons of salt – 1 teaspoon of tapioca starch – 1 bowl of water – Bread served with Ingredients for Chinese style black pepper crab. Dang Anh’s son loves and fears when he carries a live crab. Making: After the crab was washed, the bibs were removed, and the shells were separated, Thuy Anh said that she cut the crabs in half lengthwise, the claws were smashed to allow the spices to absorb when cooking. Fresh fat is cut into thumb-sized pieces, lightly boiled with salt and then drained, fried until golden brown, do not let the fat shrink (The way the fat is boiled before frying also helps the fat to be more succulent). The fat is used for frying, and the fat will be added to the sauce later. Thuy Anh uses a deep pan, she finds this type of pan for frying, cooking is the best. Put the crabs in the pan, put the crab shells upside down, turn on high heat to close the water, then start adding the fat. Grease just right, about halfway through the crab, always keep the heat high when frying, everyone so that the crab has a pan-fried smell. Then flip, flip the crab face (crab shell remains the same, water the fat until cooked inside). At this time, add half a bowl of garlic to the island with the crab until fragrant. After the crab is golden, add 1 bowl of water, add salt and ground pepper, reduce the heat, cover until the crab is cooked. Cook for 7 minutes, then open the lid, add the sugar, along with the remaining garlic and fat, stir well to absorb. Adjust seasoning to taste. Bring the water to a boil and then add the flour. The finished product is cooked crab, sweet, rich in taste, fragrant with fried garlic, strong aroma of pepper. “Especially the black pepper sauce dipping the bread is delicious” , Thuy Anh plate switch. Looking at the results of husband and wife Dang Khoi – Thuy Anh, everyone complimented them on “eye-catching”, looking as standard as the restaurant made.

1. The dishes are mainly cooked with fresh ingredients liệu Due to the natural conditions in the river delta, the abundant agricultural resources, the people of the West have a variety of dishes and ways of eating. With many ways of processing, from simple rustic to sophisticated, but most of the food is cooked from fresh food caught on the spot. 2. Mainly eat fish, shrimp, eel, scorpion The daily rice dishes of Westerners are usually fish, shrimp, eel, trach, … which are easy to find, low in fat, easy to digest. Not only in the countryside but even in cities and towns, in restaurants and parties, these dishes are not absent. Westerners have a saying: “There is nothing as delicious as rice and fish / There is no love like mother and child”, this sentence shows their love and respect for their main food source, fish. 3. Variety of tastes In terms of taste, people in the Southwest generally like to eat spicy food (using chili pepper, ginger, garlic, lemongrass… to reduce the fishy smell of fish, eel, frog, turtle, snake); likes to eat salty foods (all kinds of fish sauce, dried fish…); likes to eat sour (sour soup, pickles…); likes to eat acrid (banana, acrid banana, cork fruit, cashew leaves, sesame buds) and likes to eat bitter (bitter fruit, bitter vegetables, snakehead nectar, goby bile…) 4. Favorite food is fish sauce The Southwestern people like most is copper sauce with popular salted fish such as choke, snakehead, catfish, perch, peg, Linh, shrimp, shrimp… The long-stowed fish sauce is more and more delicious, at that time there was fish sauce to make Eat, just have fish sauce as a dipping sauce with a special flavor than sea fish sauce. 5. Mam is also considered a “hunger relief” dish. Seventy years ago, when natural food sources were still abundant, in every family in the countryside, every family stocked a couple of khaps and jars of copper fish sauce. At the beginning of the rainy season, the fry just hatch, it is difficult to find food, so farmers often eat fish sauce with pumpkin stewed in coconut milk, simple but strangely delicious.

Notably, despite the expensive price, items such as instant noodles with 100,000 VND/pack, millions of fish sauce bottles, and instant pepper cost up to tens of millions of VND per kilogram… are still expensive at home and abroad. Pepper is fertilized with self-composted organic fertilizer from eggs, milk, crab and moringa leaves Eating pepper like candy costs 22 million VND/kg While the price of dried pepper sold on the market today only fluctuates around 65,000-70,000 VND/kg, pepper products with Bau May brand have the lowest selling price of 1-2 million VND/kg. There are even seedless pepper products with prices up to 22 million VND/kg. Why is this product so expensive? Mr. Lam Ngoc Nham, Chairman of the Board of Directors of Bau May Agriculture, Trade and Tourism Joint Stock Company (Ba Ria-Vung Tau), said: Instead of pepper being sold as a common spice, his company has produce premium pepper products that can be eaten directly. This means that this product can be used as a functional food with good health and high economic value. Not stopping there, Mr. Nham has created many direct consumption products that bring great export value, such as milk pepper that can be used for children from two years old or more than 2 million VND/day. kg. In particular, the crunchy dry seedless pepper that can be eaten like candy or fruit costs up to 22 million VND/kg, which is favored by fastidious markets such as Japan, France, Dubai, and Australia. “My company’s Tieu Bau May is fertilized with self-composted organic fertilizer from eggs, milk, crab and moringa leaves. These are all foods with many nutrients that are good for human health. When pepper plants are “eaten well”, they will produce delicious, aromatic peppers and many good nutrients for humans”, Mr. Nham shared. Thanks to this special “fertilizer” created by Mr. Nham himself, it helps to improve the pepper content. Accordingly, the percentage of kernels is absent, the percentage of rice is increased, the shell is thicker and especially, a unique seedless pepper variety is created. In addition, to meet strict export standards, Nham said that the company’s pepper growing areas all meet GlobalG.AP standards, an ISO certified food safety management system. Another special thing is that Bau May Company consumes products with stable prices 3-5 times higher than the market price. For example, at present, the average pepper price is at 65,000-70,000 VND/kg, sometimes the price drops below 50,000 VND/kg, causing many local farmers to cut pepper to grow other agricultural products. However, Bau May is still buying pepper from farmers for more than 150,000 VND/kg. “I provide seeds and technical guidance to each farmer household, convincing them to comply with the organic standards that I set to obtain quality products,” said Mr. Nham. Pepper, fish sauce … super expensive produced by Vietnamese enterprises. Photo: P.MINH – Q.HUY Mantis shrimp fish sauce is as luxurious as wine Living in the sea of ​​Phan Thiet (Binh Thuan), once enjoying the quintessence of fish sauce in a craft village, Mr. Bui Duc Hao, owner of Sen fish sauce company, always cherishes the idea of ​​raising Vietnamese fish sauce to a higher level. . “Although traditional fish sauce is being fiercely competed by industrial fish sauce, there are still many people who want to find delicious bottles of fish sauce with bold Vietnamese taste for family meals. In fact, good fish sauce is very rare on the market, it only stops at craft villages for the people who make fish sauce to enjoy “- Mr. Hao shared. Once Mr. Hao talked and shared the story of fish sauce with a friend who is a culinary expert, the two shared the same opinion that they must preserve the unique beauty of traditional fish sauce. Therefore, Mr. Hao decided to create a delicious fish sauce and of course not cheap. “If making popular fish sauce will easily drown with other brands, not to mention traditional fish sauce is being fiercely competitive with industrial fish sauce,” said Mr. Hao. As an architect, once designed for the rich, the owner of Sen fish sauce knows that in the market there are many people with money and they are willing to spend tens to hundreds of millions of dong for delicious and expensive food. Therefore, he decided to make a high-class fish sauce aimed at the segment of people with money. However, unlike the usual way of making fish sauce, Mr. Hao and his friend do not use fish to make fish sauce, but use mantis shrimp ingredients. Choosing mantis shrimp as a fish sauce ingredient is also a feat. Mantis shrimp only buy the kind that is caught in the spring, because this is the season that according to fishermen, seafood is delicious. Mantis shrimp are selected according to a standard size, not big ones, small ones and must be alive. After that, these shrimp are brought to Tam Giang lagoon to raise fat and reduce salinity. When the shrimp reaches the required standard, it is brought to make fish sauce according to its own recipe. The salt to marinate chuop to make fish sauce must be Sa Huynh salt. Super expensive fish sauce produced by Vietnamese enterprises. Photo: P.MINH – Q.HUY “Fish sauce made from mantis shrimp does not have a high protein content like fish, but it produces a round, aromatic and sweet fish sauce,” said Mr. Hao. Delicious and unique fish sauce needs to go hand in hand with the design. Mr. Hao was originally not interested in fish sauce bottles in plastic bottles because, according to him, doing so “only lowers the value of Vietnam’s famous sauce”. Under the professional eyes of the architect, Mr. Hao decided to change the shape of the fish sauce bottle. It must be luxurious and sophisticated to attract customers at first sight. The exterior is designed as luxuriously as Western wine bottles, inside which he thoughtfully comes with a pouring spout like in high-class restaurants used to pour wine. Mr. Hao is selling a bottle of fish sauce for 2 million VND. Putting this number next to the usual bottles of fish sauce is a difference in price difference. “Many people spend tens of millions of dong to buy a bottle of wine and drink it all at the party, but the bottle of fish sauce can be used for a whole year” – Mr. Hao explains why the company’s fish sauce is so expensive. Another interesting thing, when users feel good, they tend to return to buy regularly, so the company can’t keep up with orders. “This is not only about winning the business problem, but it is important that traditional fish sauce is still in the minds of many people if they know how to do it and meet the right needs,” said Mr. Hao. Unique snack, honey thing Mr. Nguyen Duc Thanh, General Director of Tanimex Long An Company, said that many cashew processing companies have gradually invested in deep processing product lines instead of exporting raw products as before. Deeply processed products with high added value such as salted roasted cashews, snack cashews, honey cashews, wasabi cashews… have been sold in the domestic market and exported more and more. In particular, these products are increasingly popular in the markets of Thailand, Hong Kong and the Middle East. Not only that, Vietnamese companies have the ability to create safe, clean and unique products. In particular, some companies grow cashews organically, so they can expand both domestic and international markets and reach a group of customers with money and high income. Super expensive pepper produced by Vietnamese enterprises. Photo: P.MINH – Q.HUY The demand for luxury goods will continue to increase sharply Despite the COVID-19 pandemic, the purchasing power of the middle and wealthy classes in Vietnam is still quite high, especially for valuable and branded items. The proof is that more and more famous brands are present in Vietnam. Market research firm Statista said that despite the pandemic, the revenue of the luxury goods market in Vietnam is expected to reach 1.14 billion USD in 2021. In general, in the period of 2021-2025, the Vietnamese luxury goods market South will grow by an average of 7.2%. Many experts predict that the consumption of luxury goods will increase sharply in the coming years, including food and technology. It is inevitable when the income of many people increases. Grasping this trend, many Vietnamese companies have launched many high-quality high-end products in the domestic market.

With available ingredients and a few simple steps, housewives were able to make the perfect beef sauce for family members. The beef dish with wine sauce is said by Phuong Ruby Cherry to be very simple to cook, but the children are “in love”. My family often eats beef with wine sauce with bread, or cooks delicious shrimp noodles. The aroma of cinnamon, the sour taste of tomatoes mixed with the mild acrid taste of the wine sauce mixed with the soft and aromatic taste of beef makes the children enamored. To make beef with wine sauce to change dishes for the whole family, housewives can refer to the recipe below by Phuong Ruby Cherry! Resources: Ribs: 1000 gr Tomatoes: 4 Ketchup: 1 tablespoon Wine (red): 3 tablespoons Bay leaf: 3 small leaves (replace 2 branches of star anise, 1 branch of cinnamon) Onion: small bulb Ginger, onion, garlic, coriander Spices, turmeric, pepper, sugar. Making: Step 1: Prepare and deodorize beef Wash the beef, put it in a pot of cold water (water covers the beef) and then put it on the stove to heat up (not boiling). At this time, the surface of the meat will heat and condense, making the smell in the meat reduce. This method should only be used for beef dishes cooked, stewed, cut into large pieces such as beef with wine sauce… Or you can cut the beef and then blanch it in boiling water with a few pieces of crushed ginger. Step 2: Marinate the beef Marinate the meat with spices, sugar, turmeric, pepper, 1 tablespoon wine from 30 minutes to 2 hours. Step 3: Stir-fry beef Put the oil in the pan, add the garlic and fry until fragrant, then add the beef and stir-fry until the meat is firm. Step 4: Cook the tomatoes Take another pan to fry the onions until fragrant, then add the tomatoes and cook until soft, then mash them with a fork. Step 5: Cook beef with wine sauce Add water to the beef pot, bring to a boil and skim off foam if any. Then add in the sautéed tomatoes. Put bay leaves in, turn down the heat, keep simmering until the beef is tender (the water is dry, add more boiling water, simmer until the meat is tender, the better it is). Finally, add ketchup, add 2-3 tablespoons of wine, cook for 1 more minute and then add finely chopped coriander. Add seasoning, seasoning to taste and then turn off the heat. Good luck!

Materials to prepare: – 700g young ribs sườn – 1 tablespoon cooking oil – 1 onion – 2 teaspoons ginger, cut into thin and long slices lát – 1 tablespoon soy sauce – 1 tablespoon finely chopped scallions – 3 tablespoons homemade black bean sauce How to make black bean sauce – 70g fermented black beans – 110ml cooking oil dầu – 1 stalk of scallions, finely chopped – 3 slices of ginger – teaspoon pepper – 3 tablespoons fresh chili, finely chopped – 2 tablespoons garlic, minced – 1 tablespoon soy sauce – 1 tablespoon rice wine – teaspoon sesame oil dầu – a pinch of sugar – a pinch of salt Doing: Make black bean sauce – Wash the black beans. Dry the black beans with kitchen paper. Cut the black beans into small pieces. – Turn on the stove. Put green onion, ginger and pepper in the pan. Pour in the oil and then keep the heat on medium. When the scallions and ginger turn brown, take them out, remove all the pepper and discard. – Put the fermented black beans and all the other ingredients for the sauce into the oil pan. Saute for about 2-3 minutes. Braised pork ribs – Put the ribs in a pot of cold water. Boil pot. Use a spatula to skim off the foam on the surface of the pot. Then pour the water in the pot. Pour the ribs into a clean bowl and set aside. – Pour oil into a clean pot. Put on medium heat. Fry onion and ginger until onion and ginger are soft. – Stir-fry the ribs. Add black bean sauce and soy sauce. Pour hot water into the pot (just enough to cover the ribs). Close the pot lid. Leave on low heat for 40 minutes. – Set the heat to high, then cook until the water in the pot is reduced by half and thickened. Stir-fry the scallions and then transfer the ribs to a plate. – Enjoy. Eat with hot rice. NOTE If you have leftover black bean sauce, you can store it in an airtight container and use it within 2 weeks. – If you want, you can use store-bought black bean sauce. You may need to adjust the amount of sauce to taste.

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.

Here are 10 refreshing salads to enjoy this summer. Citrus Salad Cool off with a juicy citrus salad, made with red oranges, avocado, arugula, and pistachios, mixed with a delicious jar of grapefruit vinegar. Caprese Salad Tomatoes are the star on the plate when you make this classic, simple, yet flavorful caprese salad. Cucumber Salad Spicy, salty and sweet in the same dish. This is the perfect dish to use as an accompaniment to a barbecue. Grilled corn and zucchini salad with Vinaigrette with dried tomatoes Fire up the flames because this is about to become one of your favorite summer meals. Bean salad If you’re looking for a healthy summer salad that’s also filling, try this recipe that includes feta, spiced almonds, and fava beans. Beetroot salad with dill, lemon and yogurt Next time you want to impress your friends at a dinner party, make this colorful, unique and refreshing dish. Salad with chopped purple onions Vinaigrette, Feta and dill Here’s another hearty salad that looks as good as it tastes. Quinoa salad with peas, green onions and mint This salad is filling enough as a light lunch or dinner. This salad would be perfect with a cocktail một Creamy potato salad The creamy potato salad uses yogurt as a snack according to the classic recipe. NOTE: 1. Use simple, calorie-free salad dressings like apple cider vinegar, vinegared curd, guacamole, herbs, lemon, nuts, seeds, and olive oil. 2. Use a desired amount of herbs, remembering that they have medicinal properties and help reduce inflammation and help heal the body. 3. Good sources of protein can be added to salads like eggs and even beans. 4. Eat fruit salad in the morning to reduce calories and fat ratio. 5. It is also possible to add a moderate amount of good carbs like quinoa and brown rice in salads.

After nearly 10 years of marriage with her Swedish husband, Doan Trang’s small family decided to leave Vietnam to live in Singapore because of her foreign husband’s job and she also wanted to create more learning conditions for her daughter. While saying goodbye to her biological mother, the singer said in choking emotion, “But my mother and the whole family were assured that we would be together again soon, our whole family would hug each other, laugh and eat delicious dishes that Grandmother cooked, in any house possible.” As can be seen, on weekdays, Doan Trang rarely has to go to the kitchen because she already has her beloved Grandmother to cook delicious food for the whole family. So when she went to Singapore, after days of isolation and had to eat rice from the hotel every day and rarely changed dishes, Doan Trang had to gradually practice with cooking, she admitted that she was not good at cooking but would try every day. day. Quarantine rice of Doan Trang’s family As a result, the female singer cooked for her husband and baby Sol a Japanese-style grilled eel meal that looked extremely attractive and beautiful. Looking at the photo Doan Trang shared, many people did not guess the correct name of the dish, some people guessed grilled pork ribs rice, some people guessed grilled fish. Only those who have been in Japan can correctly guess the name of the female singer’s dish. Surprised that Doan Trang can go into the kitchen by herself, some friends don’t even believe that, “It was him who grilled ribs, Chang arranged them on a plate.” The Japanese-style grilled eel rice dish prepared by Doan Trang herself is beautifully presented and harmoniously colored Eel rice is a traditional dish of the people of the land of cherry blossoms. This delicious dish has a very high nutritional content and is loved by many people. The pieces of eel meat are grilled to a golden color, shiny, sparkling with the color of the sauce, served with hot rice. Baby Sol loves her mother’s cooking Not only cooking, Doan Trang also meticulously makes honey-soaked ginger for the whole family to drink in the morning to enhance health. The singer shared that she spent the whole evening peeling ginger, mincing ginger, pounding ginger and soaking it with honey so that the whole family could return to their morning routine: 1 glass of vitamins, 1 glass of honey with lemon and ginger… Just come to breakfast, exercise, study, work… Thanks to keeping the dark routine, Sol has health, energy to move around, and a happy spirit Doan Trang’s friends all asked about how to make ginger lemon honey, and she was not afraid to share her simple recipe. Crushed ginger for all the spicy taste, soaked with delicious honey, keep it outside in the cool or refrigerator, in the morning scoop 3 tablespoons into a glass of warm hot water, then squeeze a piece of lemon, drink warm, good for health, but delicious. Young children may not add lemon because they are worried about stomach upset. Every day, the female singer constantly explores and learns to make new dishes to change meals for the whole family. The gio cake was bought by her at the market, and the Southwestern-style coconut milk she made herself in 1 note. To be able to cook Japanese-style grilled eel rice like Doan Trang, the method is also very simple: Resources: – 2 eel fillets, pre-grilled and packaged (purchased at Japanese grocery stores and supermarkets) – Sansho pepper powder (sansho is a plant that has leaf buds in March, blooms in May and bears fruit in June. Sansho pepper fruit is picked and peeled in autumn and it becomes a seasoning with its name. order sansho pepper powder. In Vietnam, you can buy it at Japanese shops and supermarkets) – Sauce: 60ml soy sauce; 60ml of mirin (mirin is a condiment used in the preparation of dishes of Japanese cuisine); 37g sugar (2.5 tablespoons); 25ml sake. The Japanese call this sauce Unagi sauce. Making: Make the eel sauce: Put mirin and sake in a small saucepan, bring to a boil to evaporate the alcohol. Then add the sugar and stir until the sugar is completely dissolved. Add soy sauce and bring to a boil. Next reduce heat, continue to simmer for 10 minutes or until sauce thickens. Turn off the stove and let it cool down. Preheat oven to 550 degrees F (290 degrees C) for 3 minutes. Then, cut the eel in half horizontally (or you can cut it in 3 if the eel is long). Line a baking tray with aluminum foil, spread some non-stick cooking oil or spray oil on it, and place the eel on top. Place the tray in the center rack of the oven and bake for 5-7 minutes without turning the eels. After 7 minutes, take out the eel, spread the sauce on top. Continue grilling for another 30-60 seconds or until bubbles are visible on the eel. Put the rice in a bowl, then spread the sauce on top of the rice, then put the eel on top of the rice, sprinkle some sansho seasoning on it and enjoy. Dishes eel rice This grill is sure to be loved by everyone. Good luck

From the taste to the aroma of this dish, everyone is impressed. The broth has a sweet taste from the bones, “as a background” for the extremely characteristic salty taste of fish sauce. But thanks to the roast pork, fresh and greasy seafood, the vermicelli bowl is able to harmonize the flavor. The delicious Western noodle soup is when eaten with dandelion, water spinach, water lily. Thanks to the crispness and freshness of vegetables, the dish is easier to eat but does not make the broth thin or pale. Photo: Internet Western rice noodles are attractive in the heat and rich in flavor. (Photo: Internet) Da Nang seasoned vermicelli with fish sauce The dish is dry mixed, so you will feel the original flavor of the seasoning sauce mixed in each ingredient. Although a bit apprehensive at first, but when enjoying, that hesitation will give way to the salty taste of fish sauce, the fat of pork rolls and ears, a little bit of roasted peanuts and the sweetness of cucumber, raw price . Bun mam seasoning is easier to eat because the amount of fish sauce is relatively small, only faintly in the throat. The combination of boiled meat, pork ears, beef rolls… has made the bowl of vermicelli more diverse and colorful. Photo: Internet Da Nang seasoned vermicelli noodles are unique in the passionate aroma of Central Vietnam’s fish sauce. (Photo: Internet) Durian dishes sầu This list cannot be complete without durian. The tropical fruit has a passionate scent and a thick consistency that no other dish has. For the sweet team, this is a “extreme product”. Not only eaten as a common fruit, durian has countless variations, combined with other ingredients to create excellent snacks. This is durian tea, durian dumplings, fried durian, durian cheesecake… A whole culinary paradise like this is enough to prove how “heavy” durian makes diners. Photo: Internet Durian with countless variations, combined to form dishes “thousands of people love”. (Photo: Internet) Noodles with bean paste with shrimp paste Although “originating” from the North, in terms of popularity, vermicelli with shrimp paste can stand on par with Southern noodle dishes. Because when eaten with vermicelli or other dishes, shrimp paste still brings a unique flavor that is hard to resist. The bowl of shrimp paste must be mixed with sugar and kumquat (kumquat), cut a few slices of chili to have all the stimulating flavors of sour – spicy – salty – sweet. Flexible vermicelli, boiled pork leg meat that is both soft and fatty, hot fried beans… any ingredient when combined with a cup of fragrant fish sauce becomes twice as attractive. Photo: Internet It’s so attractive, but not everyone has the “courage” to try this dipping sauce for the first time. Instead, some people will use it with sweet and sour sauce. That’s why it is said that this is a dish that can divide the world into two factions. But once you have enjoyed the unique taste of shrimp paste, you will find that the sweet and sour fish sauce vermicelli is somewhat less delicious. The smell of shrimp paste is strong and strong, so many Saigon people feel shy when enjoying it. (Photo: Internet)

Content:: 1. What effect does salad have in weight loss?
2. Safe and effective weight loss salads
2.1. Salad of boiled vegetables mixed with mayonnaise
2.2. How to make salad dressing with vinegar to lose weight
2.3. How to make salad dressing for weight loss
2.4. How to make a very simple fat-free salad
2.5. Make your own shrimp salad, olive oil and avocado Vegetable salads with a cool, bold taste are one of the ideal dishes for the whole family on a summer day. Not only easy to eat, many vitamins, salad can also help women lose weight safely and effectively. But not everyone knows how to prepare salads to lose weight so that salads will bring weight loss in the shortest time. The following salads will help you: 1. What effect does salad have in weight loss? Salad is a dish with the main ingredients from raw vegetables, fresh fruits, combined with eggs and available grains. As a result, salads often contain very few calories, so they have an effective weight loss effect. Besides, the high fiber content in salad ingredients makes you feel full for a long time. As well as limit the intake of foods that contain a lot of fat, which is not good for health. At the same time, the content of vitamins and minerals in salads is very large. In addition to helping women get a good shape, vegetable salad also helps women get a fresh, bright and smooth skin. 2. Safe and effective weight loss salads 2.1. Salad of boiled vegetables mixed with mayonnaise Although this weight loss salad is not too picky, the execution time is quick. In just 15 minutes, you have yourself a delicious meal and highly effective weight loss. Prepare materials: – Fresh vegetables of your choice. – Mayonnaise. – Spice. Doing: To make weight loss salad from boiled vegetables with mayonnaise you need to do the following. – Wash and chop the prepared ingredients. Weight loss salads with vinegar and shrimp help women have a slim and toned waistline (Photo: Internet) – Then, boil the vegetables, take them out and put them in a bowl. At the same time, add seasoning to taste. – Add mayonnaise, then mix well. – Arrange on a plate, decorate it beautifully and enjoy. 2.2. How to make salad dressing with vinegar to lose weight Spinach salad mixed with vinegar is one of the indispensable dishes in the daily weight loss menu of women. With the sour taste of vinegar, fiber from lettuce, even when used regularly, it does not create a feeling of boredom. Prepare materials – Salad. – Cucumber. – Cherry tomato. – Onion. – Vinegar. – Sesame oil. – Spice. How to make salad dressing with vinegar to lose weight – First, wash the lettuce, cucumber. Then cut the tomato in half and slice it thinly like a cucumber. – Sauce recipe: Use 3 tablespoons of vinegar, 2 tablespoons of sesame oil, 2 tablespoons of sugar, season with salt and pepper to your liking. – Then put the sauce and all the vegetables prepared above into the bowl. Mix well to infuse flavors for about 3 minutes. – Arrange on a plate and enjoy. 2.3. How to make salad dressing for weight loss With salads, people often use sprouts because it brings high efficiency in a short period of time. However, if you do not have sprouts or you do not like to use this vegetable, you can still use other vegetables of your choice such as lettuce to stimulate appetite. Use vegetables to make salad dressings to lose weight – Internet Photo Prepare materials – Sprouts or lettuce. – Cherry tomato. – Olive oil. – Vinegar. – Minced garlic. – Spices needed. Doing – Wash sprouts and tomatoes, remove stems. Then drain the water. – Cut the tomatoes in half, fry the minced garlic until golden yellow. – Mix vinegar sugar by: 1 tablespoon sugar, 1 teaspoon corn pepper. – Put all the above mixture in a large bowl. Then drizzle the sauce and mix well. – Serve on plate, decorate and enjoy. 2.4. How to make a very simple fat-free salad A fat-free salad is not only easy to eat, but also very eye-catching with natural colors from vegetables, tubers and fruits. Besides, the high folate content in tuna meat will help your weight loss be effective faster. Prepare materials – Japanese green beans. – Salad. – Canned tuna. – Potato. – Purple cabbage. – Tomato. – Eggs. – Mayonnaise. – Spices needed. Fat-free salad helps women quickly regain their slim figure – Internet Photo How to make a very simple fat-free salad at home – Preliminary preparation of ingredients: Cut the beans into small pieces, blanch them with boiling water, wash and boil the potatoes with the skin on. Hard-boiled eggs, peeled and quartered, and shredded cabbage. – Make the sauce: Put ⅓ can of tuna, 2 tablespoons of mayonnaise, 1 teaspoon of sugar, 1 teaspoon of vinegar, 1 teaspoon of seasoning and 50 ml of filtered water. Then put in the blender thoroughly and puree. – Mix the sauce and vegetables with the sauce just made. – Arrange on a plate, decorate with eggs and tomatoes on top. 2.5. Make your own shrimp salad, olive oil and avocado In the composition of shrimp contains a lot of protein, mineral salts. So it can provide you with all the necessary content and not feel tired. When applying them to the diet menu, lose weight daily. Moreover, the natural fat in avocado has the effect of removing blood cholesterol, stabilizing weight, and slimming the body for women very well. Prepare materials – Salad. – Butter. – Fresh peeled shrimp. – Olive oil. – Lemon. – Honey. – Condiments included. Doing – First, wash all the ingredients prepared above, peel the avocado, cut it into bite-sized pieces. – Then, bring the shrimp to steam and cut in half. – Make the sauce: 2 tablespoons of honey, 2 tablespoons of lemon juice, 1 teaspoon of minced chili, 3 tablespoons of olive oil. – Mix avocado, lettuce with real shrimp and vinegar and keep for 10 minutes to infuse. – Arrange on a plate, decorate and enjoy a weight loss salad. Here are the most popular weight loss salads today. Hopefully, the above sharing has helped you make your own weight loss salads at home in a simple way. From there, get the shape, youthful and smooth skin as you desire.

Ingredients for fried anchovies with garlic and chili 500 gr anchovies
100 gr deep fried flour or cornstarch

2 chili peppers, 2 garlic cloves, dried onion, green onion
Seasoning: 3 tablespoons fish sauce, 1 teaspoon chili sauce, 1 teaspoon sugar, 1/2 teaspoon pepper 1/2 Daily delicacies: Fried anchovies with garlic and chili. How to make fried anchovies with garlic and chili Anchovies are washed and drained, then put in a bowl with fried flour or cornstarch, add a little salt and pepper, stir well. Garlic, chili, chopped onion.
Put the oil pan on the stove, heat the oil, put a little anchovies in and fry on medium heat. When the goldfish is crispy, remove the fish to a plate lined with absorbent paper.
Make the sauce: Put 3 spoons of fish sauce, 1 spoon of sugar, 1 spoon of chili sauce, minced garlic, and minced chili into a bowl and stir to dissolve.
Put another pan on the stove, heat 1 tablespoon of oil, add green onions and dried onions, minced garlic to the island until fragrant. Pour the sauce mixture into the boil, then add all the fried fish to the island to infuse the spices. When the mixture is dry and clings evenly to the dried fish, sprinkle some pepper, then turn off the heat, put the fish on a plate to eat with hot rice. Fried anchovies with garlic and chili can be made a lot, put in a jar and preserved in the refrigerator to eat gradually.

The 1880 restaurant, located in Robertson Quay (Singapore), has officially put on the menu serving three sample dishes, made from chicken … cultured in the laboratory. With an average selling price of about 23 USD, diners will experience the unique flavors of dumplings with chicken with crispy sesame sauce and green onions, phyllo puff pastry with pureed chicken and black beans, or crispy waffles with chicken, spices and hot sauces. Although the price is relatively high, but the three items mentioned above are highly appreciated by customers for their similarity in quality, taste and structure of each muscle muscle. After all, Josh Tetrick – founder and CEO of Eat Just has succeeded in turning the idea into reality. The way to grow cells in a lab to produce chicken is different from using plant proteins to make a product. Because plant proteins are similar in taste to taste, but plant proteins differ markedly on the cellular level. Another convincing point, nutrients that are not synthesized by cells such as iron, vitamin B12 … will be added in the culture medium to create products with nutritional value equivalent to slaughter animal meat. . Singapore has been at the forefront of technology adoption, with the aim of completely transforming the food system, to replace traditional agriculture, and to develop the industry in a more sustainable and humane way. It was also the first country in the world to license the commercialization of laboratory-grown meat. “This will help us say no to deforestation, nor do we need to relocate the habitat of animals or use any antibiotic in livestock. The cooperation with the restaurant 1880 is a historic step, before the dishes are served in Europe, America, or other countries around the world “, Josh Tetrick confirmed. Singapore has been a hub for sustainable foods for many years, with a wide range of startups producing a wide range of goods, from seafood grown in the laboratory to dumplings. from tropical fruits instead of pork. The official licensing of three special chicken dishes is considered a historic landmark of cuisine with the hope of contributing to reducing the environmental damage caused by human agricultural production. Worldwide, there are now more than 20 companies testing the development of laboratory cultured chicken, beef, and fish products, in the hope of entering the slaughter meat substitute market, it is estimated. is worth up to $ 140 billion by 2029.

Mr. Chin’s family also has a long tradition of fishing. Initially, every day with boat cruises filled with fish. So I did not eat all, and added Co To many years ago, there was no electricity to the net, so almost every family with a fishing job would have a job of making fish sauce, because that would only be able to handle the amount of fish. Rice … a lot of redundancy after each trip out to sea. Mr. Le Van Chin has worked as a fish sauce for several decades. Mr. Chin said, this profession ranged from selecting fish, making the best fish sauce which is anchovy, to the stage of brewing and distilling according to a process. Although there is a general recipe, but the workers also need a certain experience, so the same ingredients, the same recipe tools for fish sauce are the same, but some people produce delicious fish sauce products, others do not. The fish sauce factories in Co To all use ceramic jars to make fish sauce, not cement tanks, to ensure that the fish sauce in the jars is kept intact, because the fish sauce has salt, and other materials are soaked for a long time. corrosive but not in jars. When finished a batch of fish sauce, jars are cleaned and sanitized, then dried to kill bacteria before preparing a new batch of fish sauce. To make fish sauce delicious, Mr. Chin is very careful from the import of ingredients. He contracts with fishing vessels, purchasing as soon as anchovies are imported into the port early in the morning. Being a fisherman, he chooses anchovies that are fresh, bright and not damaged. Because the fish sauce must be marinated every year to be used, Mr. Chin actively imports fish at the coldest time of the year from November of the previous year to March of the following year. This is the time when anchovies are abundant, fatty, of good quality. On the other hand, due to the cold climate, fish are also best preserved. Co To anchovies are rich in protein, preliminary processing, marinated with a certain percentage of salt in the jars, Mr. Chin carefully reverses every day in the sunlight, repeating every day from 12 to 15 months. At that time, the fish can gobble up enough to produce fish sauce products. Mr. Chin said, even keeping fish in jars requires a certain experience, it is best to choose the best sunny days, not to dry on bad weather days with rain, because it only needs a few drops of rain. also ruined the jar of fish sauce. Now that the age is high, Mr. Chin only works moderately, he produces about 700 liters of fish sauce annually. His family’s fish sauce products have a reputation among the islanders, and many tourists also order them. Co To has an abundant source of raw materials to produce fish sauce. In recent years, Co To district has stepped up vocational training for people, many families have learned to do fish sauce. Ms. Phan Thi Tuyet, Hai Tien village, Dong Tien commune, after attending a seafood processing class taught by staff of the Department of Labor, War Invalids and Social Affairs since 2015. Having a job, Tuyet and her husband arrested her. Right hand on making fish sauce. Initially, Ms. Tuyet only made a few jars to eat gradually, then introduced it to the neighbors. Seeing that everyone praised the deliciousness, so Tuyet boldly borrowed to buy 36 jars to make fish sauce and annually produced about 3,000 liters. Co To fish sauce makers are self-conscious about food safety and hygiene to make fish sauce, that is why Co To fish sauce is a prestigious OCOP product for many tourists from near and far. When coming to Co To, when returning home, many tourists do not forget to bring back a few liters to tens of liters of fish sauce to make gifts for their family members. Even when they got home, they still contacted the Co To fish sauce maker to send the goods to them.

Spaghettieis is actually a famous German ice cream shaped like Italian pasta. The customer may be fooled into saying that they are eating a delicious spaghetti meal but in reality, it is a sweet dessert ice cream. This cool dessert was created by Dario Fontanella in the late 1960s in Mannheim. Spaghettieis is made from vanilla ice cream compressed through a spatzle press or a potato mill to resemble pasta. Then, coat the cream with strawberry syrup (tomato syrup). Finally sprinkled with white chocolate chips instead of cheese on the surface to create attractive colors. When it first appeared, this strange cream made many children surprised. It took about 5-6 years, the new pasta ice cream became popular throughout Germany. Every year, more than 30 million Spaghettieis ice creams are sold in this country. Thanks to the creation of the unique pasta ice cream, Mr. Dario Fontanella was awarded the “Bloomaulorden” medal by the city of Mannheim in 2014. The special cream will be topped with a little strawberry sauce. Keeping the hot summer day, enjoying a serving of Spaghettieis ice cream is nothing better. Photo: IT. Invite readers to watch the video “Trang Tien Ice Cream In Memory of Hanoians”. Source: News VTV24.

Mr. Kiss This is the favorite Korean food standard in District 7. The chicken menu is varied, processed into many styles such as cheese sauce, fried, spicy … Beside the chicken, you can order home. many other dishes such as stir-fried octopus with spicy noodles, BBQ pork ribs, spicy fried rice cakes, mixed snails … The cheese dishes are appreciated for their viscosity and taste of salty, moderate sweetness, and not greasy. Address: Cao Trieu Phat, District 7 Point: 8/10 Price: 150,000-500,000 VND Photo: Pe0z. Evaluate: Khanh Linh: “We order cheese chicken. Grilled chicken is soft, with a sauce to taste, a lot of cheese, eat fatty, salty salty, not bored”. Hai Linh Nguyen Vu: “The menu is few dishes, the price is relatively high. The chicken at the restaurant is quite soft, fresh, the sauce is the same dish. The fried dough chips are delicious. The tokbokki dish has a different sauce, lots of cakes. fish”. Khanh Chuc: “Grilled pork rolls with delicious cheese. Fried chicken is fed up because the sauce is too sweet. The price here is a bit expensive but the food is plenty”. GAXEO Chicken – Beer & BBQ The restaurant specializes in fried chicken, has many combos for customers to choose from. Chicken coated with cheese is a highly appreciated dish here for its boldness. Fondue cheese boneless fried chicken wings combined with many flavors such as honey, garlic sauce, spicy chili … In addition, the shop also has other attractive dishes such as fried chicken with salty potatoes, spicy chicken hot pot with soy sauce, rainbow rice … Address: – Ho Tung Mau, District 1 – Nguyen Huu Canh, Binh Thanh district – Nguyen Van Linh, District 7 Point: 7/10 Price: 100,000-500,000 VND Photo: Homnay_tuiangi. Evaluate: Dong Thao Vu: “We ordered a portion of sweet spicy chicken with 290,000 VND and cheese tokbokki 130,000 VND. Fried chicken was crispy, quite a lot, 4-5 people ate it all, minus point is a little sauce. Tokbokki has a lot of cheese. apricot but quite faint “. Minh Nguyet Luu: “Fresh salad, a lot of tuna but a bit of sauce so it was quick. I ordered more spicy chicken, not as good as expected. The tokbokki with cheese on top was quite delicious and kept hot for a long time. 1 so the price is acceptable “. Oven Maru Chicken The menu is rich, inviting customers such as boneless chicken thighs, grilled chicken with bones, brown rice chicken with bones, traditional Korean dishes. Grilled chicken with cheese sauce and cheese sauce, brown rice chicken thigh with cheese powder at the same price of 165,000 dong, is a dish for the fat devotees. Chicken roll with cheese 80,000 VND is an equally attractive dish. Address: Dien Bien Phu, District 1 Point: 8/10 Price: 35,000-360,000 VND Photo: Ndh.an. Evaluate: Hee Heo: “Kimchi cheese rice is quite delicious but should be eaten hot, let it cool slightly dry. Brown rice chicken with creamy chili sauce is marinated to taste. I like most at the restaurant that the side dishes do not need extra order”. Ngan Bao: “Chicken rolled with delicious cheese, with sweet and sour sauce. Grilled chicken with spicy and sour brown rice has crispy skin, tender meat, it is juicy, not dry. However, the sauce is a little bit, I like the grilled chicken as above. Don Chicken over “. Don chicken The shop has many branches in Ho Chi Minh City, famous for its chicken dish with cheese sauce. Snow cheese chicken, fried, seasoning sauce are popular here. In addition to retail dishes, the restaurant also has a set of soft dishes, suitable for groups of 3 to 4 people. Address: – Ho Tung Mau, District 1 – Cach Mang Thang 8, District 1 – Le Dai Hanh, District 11 Point: 7/10 Price: VND 80,000-400,000 Photo: Scorpio.yu. Evaluate: Lele Pham: “I bought half a piece of snow cheese chicken, when I opened it, I was a bit surprised because the portion was quite abundant. Don’s cheese powder was not too salty or too strong to eat. The minus point was the chicken with lots of bones and skin. This dish is temporary but not really excellent. Luci Nguyen: “I have noted the delivery order with honey mustard but did not see the ship coming, lack of this sauce is not good.” Papas’ Chicken With spices imported directly from Korea, Papas’ Chicken is one of the places to eat quality fried chicken in Ho Chi Minh City. Spicy KX chicken, grilled ribs, pasta are some of the popular cheese dishes here. The full dishes you can order are tokbokki hot pot, rice balls, black noodles … Address – Truong Sa, Phu Nhuan district – Bui Bang Doan, District 7 Point: 7/10 Price: 100,000-200,000 VND Photo: Imdatingfood. Evaluate: Your Little Penguin: “I like the cheese chicken here the most. The cheese is plenty, the seasoning is fine, not too spicy. The chicken with the sweet honey sauce is pretty good. The side dish is just pickled radish.” Phuong Tran: “Old chicken, hard outer shell, eat impermeable”. Vinci: “I ordered spicy chicken and french fries, total 220,000 VND. Chicken with shell dipped in light sauce, must be dipped with chili sauce to be easy to eat”. Compare beefsteak in popular and high-end restaurants in Ho Chi Minh City Zing compared the beefsteak of popular restaurant Hello Pasta priced at 165,000 VND and food from El Gaucho restaurant costing more than 700,000 VND.

Japanese students get acquainted with the tablet. Children can only buy tablets that are in the price range of about 60,000 – 70,000 yen (12.6 – 14.7 million VND). Many parents and students expressed disappointment and anger at the new pressure on family finances. “We feel very angry,” said an anonymous reader of the Kyoto Shimbun newspaper. Who will spend money on a tablet after the terrible economic impacts of Covid-19? “. Another parent said that the revenues at the beginning of the school year alone for uniforms, textbooks, backpacks, and bus tickets cost 200,000 – 300,000 yen. This person questioned why students are required to own a separate tablet, not share it with their family, or buy a new one that costs no more than 20,000 yen. Others also said that in addition to not having enough money to buy tablets, many families do not have WiFi or Internet connection. The new policy of Kyoto prefecture could increase the learning gap between students and the gap between rich and poor in society. The Japanese government has issued a regulation that requires every high school student to be equipped with an electronic device such as a tablet computer or a laptop. The National Budget Fund will fund equipment for elementary and middle school students. However, the high school level is not part of the compulsory education program in Japan, so students have to buy it themselves. Some localities can buy on behalf of students through public funds. According to a survey by the Ministry of Education of Japan, only 12 prefectures will fund technology equipment for students and 15 prefectures will require their families to pay for themselves, but there are different policies. During the 2021 school year, five high schools in Kyoto asked 10th graders to equip learning devices including 32 GB iPad 10.2 inch Gen8 (35,000 yen), keyboard and panel (8,470 yen), registration and installation fee. reservations (4,400 yen), 1-year warranty (6,300 yen) and stylus (8,690 yen). Thus, students who are admitted to the school have to spend about 68,000 yen to buy school equipment. Not to mention the beginning of the school year revenues are also close to the cost of buying tablets. In response to the backlash from parents and students, the Kyoto Prefectural Education Commission said it was considering allowing low-income households to rent tablets or borrow money without interest. The representative of the education sector in Kyoto affirmed that tablets are an important and indispensable learning tool for high school students this year and for many years to come. With 10th graders, they can store and systematize the 3-year curriculum in just one handheld device. Tablets also integrate many other educational technology products such as electronic dictionaries and pocket calculators, helping students to save on fees for these devices. Moreover, with the current epidemic situation, high school students in Japan will continue to study remotely, so technology equipment is indispensable. In contrast to Kyoto Prefecture, the Hiroshima Prefectural Education Committee has issued a regulation to allocate or support the cost of purchasing technology equipment for high school students from low-income families. It is expected that about 2,700 families in the province will enjoy the support policy. The Tokyo Metropolitan Education Commission also requires families to equip their own tablets for high school students. However, families can choose products with different models and prices depending on their financial capacity.

Tracking Thuy Anh’s personal page can see that she is the right model of a gentle bride, a good wife. Recently, she suggested to people how to make crab with Chinese black pepper sauce. With a simple recipe, sisters can learn to enrich family meals or treat guests. Although being a mother of two children and over the age of 30, Thuy Anh still retains a slim figure, attractive youthful beauty. On her personal page, Thuy Anh often shares pictures of herself and her family. In the eyes of many people, she is an intelligent, educated, smart and skillful woman. Wife Dang Khoi suggested how to make crab dish with black pepper sauce in Chinese style. Recipe to make crab dish with Chinese black pepper sauce Resources: – 1 crab meat weighs 700 – 800gr – Gather the fat (buy 500g of fresh fat and fry it, it is an indispensable ingredient, if you make cooking oil, it will not taste this dish) – 1 bowl of garlic, crushed to cover the skin – Sugar 1 bowl to eat rice – 3 teaspoons of pepper – 3 teaspoons of table salt – 1 teaspoon of flour – 1 bowl of water – Bread to serve Making: The crabs are washed, removed the bibs, separated the crab shells to separate, the crabs are cut in half along the crab’s length, the crabs are beaten just enough to absorb spices when cooking. The fresh fat is cut into large pieces as big as the thumb, boiled it with salt and then drain, fry it to medium gold, not to shrink the fat (the way to boil the fat before frying also helps the fat to be more plump). The fat is used for frying and the fat will be added to the sauce later. You should use a deep pan, then put the crabs in the pan, the crab shells to face up, turn on the high heat to seize the water and then start adding fat. Moderately fat, half-cooked on crab, always keep on high heat when frying, so that crabs smell sauté. After that, turn over the crab (crab shell remains the same, I water the fat to cook inside only). At this time, I put half a bowl of garlic on the island with crab to fragrant. After the golden crab, I put 1 bowl of water in, add salt to eat with ground pepper, reduce the heat, cover for the crab to ripen. Boil for 7 minutes and then open the lid, add sugar, along with the remaining garlic and grease, stir to absorb. Seasoning to taste. Boil the water and then add the flour. The finished product will have crab ripe, sweet meat, strong flavor, aroma of grease mixed with fried garlic, the aroma of pepper. Not only good at business, Thuy Anh is also very good at housework. Previously, the wife of singer Dang Khoi showed off a vegetarian rice tray on the full moon day, which made her admired and praised. MI The vegetarian rice that Thuy Anh makes has 6-7 dishes that are processed in many different ways such as vegetables rolled with questionnaire, mushroom beans, fried eggplant with pineapple, tomato tofu soup …