The way to make shrimp paste is quite rich, each locality has different recipes to suit the taste of the region. However, the processing method that we introduce below is suitable for many people. Meaty shrimp paste is a favorite dish of many people in the North. Let’s prepare the ingredients to make a very simple shrimp paste with meat: Prepared materials. – 300 g of ground lean shoulder meat – 2 lemongrass bulbs – 4 cloves of garlic – 1 dangerous chili – 2-3 spoons of shrimp paste noodle soup – 2 dried onions – A little sugar (if you like it sweet) – Cooking oil. How to make shrimp paste with meat 1. First, you take the lemongrass to wash and cut into pieces, remove the seeds, and peel the onion and garlic. Then put all the ingredients in a small blender. The first step of how to make shrimp paste with meat is to grind lemongrass, chili, onion and garlic. 2. Now, you turn on the stove, heat the non-stick pan (no need for cooking oil). Then, you add the minced meat and stir to evenly distribute the meat. Heat the stove on medium heat until the meat comes out of water and then cook until the meat juice dries up. Heat minced meat in a non-stick pan. 3. When the gravy in the pan is exhausted, add 3 tablespoons of cooking oil with the spices just ground above and stir well. Cook over medium heat until the meat is golden brown. Add cooking oil and seasoning until the meat is golden brown. 4. Now you add 2-3 tablespoons of shrimp paste to the meat. Put shrimp paste in the meat 5. You continue to keep the fire low. Stir well for meat to soak up shrimp paste for about 3-5 minutes. Cook until the meat is absorbed with the shrimp paste. Finished product Marinated shrimp paste with meat preserved in a glass jar and kept in the refrigerator, you can use it for 1 week – 10 days. This is not only a dish that brings rice, can be eaten all year round, but also very easy to make. It’s great to eat with hot rice. Shrimp sauce with meat gives you a dish with a rich sweet and salty taste of meat, combined with the characteristic aroma of shrimp paste and other spices that are extremely attractive. In the summer, just a plate of shrimp paste with a bowl of sour soup, you have a delicious meal. Cook until the meat is absorbed with the shrimp paste. In addition to how to make delicious minced shrimp paste above, you can refer to a few other dishes on Lamsao’s culinary section that are also extremely attractive for a meal:

Bat Dan crab noodle soup is famous for its delicious vermicelli and special eating style. (Illustration) Bat Dan crab noodle soup from the past up to now is not only famous as one of the delicious restaurants but also famous for its unique style of eating, so when it comes to this noodle shop, people still call it with the name. familiar name “bun rieu bung”. The shop is actually just a small shop at the beginning of a deep alley leading to the owner’s house. The space is only a few square meters, so the owner uses chairs to both save space and serve the most diners. The space of the restaurant is only a few square meters of sidewalk, so people carry bowls to eat for convenience, fast and neat. Many pregnant women are also “addicts” of the shop. (Illustration) The reason the shop is called bun rieu bung is because there are no tables here, only small and medium chairs as tables and chairs. Guests come to eat mainly with bowls for quick and neat. Moreover, under the bowl of vermicelli, there is a small tissue paper to wipe the mouth and put it under the bowl to keep the heat away, so “bump” has become the restaurant’s trademark. A well-fitted bowl of vermicelli usually has beans, beef, pork rolls and a basket of fresh green vegetables that are finely chopped. In it, pieces of golden fried beans, soft and delicious beef and pork rolls blend with the flavor of a traditional bowl of crab noodle soup. Perhaps the thing that people like to eat the most when they come to the restaurant is the clear, clean broth, no fat, and a clear sour smell of vinegar. Tomatoes are trimmed with red areca slices next to fragrant, rich pieces of yellow crab bricks that are beautifully displayed on the bowl. A well-fitted bowl of vermicelli usually has beans, beef, pork loin and a basket of fresh green vegetables that are finely chopped. (Illustration) The beef is selected with soft and sweet loin. (Illustration) The vermicelli here “eats points” in the sweet and delicious broth, everyone who has finished eating must drink the whole country to satisfy “the happiness”. The difference in the bowl of vermicelli here is that it is not accompanied by fried onions, so it is always prepared, without being overwhelmed by the aroma of onions. Besides, the restaurant’s chili seems to be crushed from chili fruit, although a little bit spicy, but it goes well with the broth to boost the flavor of the crab. Richly fragrant copper yellow crab bricks. (Illustration) For those who want to enjoy the full sweetness of the bowl of vermicelli crab noodles, they can ask not to add shrimp paste. And those who want to enjoy the rich, sweet and fragrant taste in each piece of crab brick can add a little shrimp paste to enjoy the full flavor. Not only is it unique with the style of eating, the special thing when coming here is that the restaurant does not use spoons, so it makes more people interested. There’s nothing like sitting on a low chair in front of a small alley, holding a bowl of hot and fragrant crab noodles to enjoy, then slurping until the last sip of water, closing your eyes to enjoy the taste to remember a Ha In the olden days, luxury restaurants had not “sprung up like mushrooms” like now.

The Thai people in the Northwest have occipital diagonal (or diagonal occipital) as an attractive dipping spice. The basic ingredients for making cross cuts are usually made of fenugreek seeds, salt seeds, chili peppers, garlic, main noodles, doi seeds, lemongrass, ginger, etc., pounded. People use occipital cross to dip grilled dishes, vegetables, bamboo shoots, sticky rice… Photo: Saytrip. Ban Yen Nhan ward of My Hao town, Hung Yen province has a traditional profession of making soy sauce, producing famous Ban soy sauce specialties. This is a dipping sauce that attracts many diners, made from main ingredients such as glutinous rice, soybeans, salt, and water with an elaborate process that requires its own secret. Photo: Phan Khanh. Hau Loc shrimp paste is a famous specialty of Thanh Hoa. Hau Loc is a coastal plain district of this province with a long history. According to the sources, the processing of shrimp paste in Hau Loc dates back to the 12th century, about 800 years ago, since the establishment of Diem Pho fishing village, now Ngu Loc commune of Hau Loc district. Photo: Saphavi. Phan Thiet (Binh Thuan), Phu Quoc (Kien Giang), Nam O (Da Nang)… are famous places with delicious traditional fish sauce. In these localities, the profession of making fish sauce has existed for hundreds of years. Photo: Sochaudchannel. One-day beef specialties in the provinces of Gia Lai, Lam Dong, Phu Yen … are often used with unique weaver ant salt specialties, with a characteristic slightly sour taste, said to be secreted from the ant’s abdominal fluid. To make weaver ant salt, people use both yellow ant bodies and ant eggs, combining some other ingredients such as salt, wild chili, lentil leaves… Photo: Chanchan171217. Go Cong shrimp paste is a famous specialty of Tien Giang. People use fresh ground shrimp, silver shrimp, cleaned, soaked in alcohol, pounded with garlic, chili, salt… The shrimp mixture after incubation is rubbed through a sieve to decanter the meat, then dried in the sun. When enjoying, diners will mix shrimp paste with a little lemon, sugar, garlic, chili … to make dipping sauce. Photo: Wiki-travel. Processed from the main ingredients are salt and shrimp, which are not typical products of a Southeast province like Tay Ninh, but shrimp salt is known as a famous specialty of this land. In addition to those two main ingredients, people also need garlic, chili, lemongrass … with a balanced ratio, done through many stages of grinding, roasting, drying… to produce a large-grained, colored shrimp salt. beautiful beauty, rich flavor, used to dip fruit, seafood, mix rice paper… Photo: Whiskey.95.

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)

1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 eggs 8. Marjoram west marjoram leaves 4-5gr 9. Sugar, condensed milk, bread 10. Pig intestines Steps 1. Preliminary processing of ingredients 2. Blending meat 3. Mix ground meat with eggs, sugar, dried marjoram western marjoram 4. Clean pork intestines 5. Stuffing pork intestines 6. Squeeze … here is the result Prepare materials 1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 fruits 8. Marjoram western marjoram dry 4-5gr 9. Sugar, condensed milk, bread 10. Pork gut You can buy caraway nuts HERE and dried marjoram west marjoram HERE or shops selling European-style cooking ingredients! A single father and loves to cook for his children, Mr. Jens Berhausen (mechanical engineer, currently living in Germany) often goes to the kitchen to cook his skills. Recently, in a cooking forum with millions of members, Mr. Jens Berhausen has shared the secret of making sausages of the Germans. The German father shares the famous sausage dish of this country. German sausages have long been world famous. The people of this country are always proud that: “A ship carrying sausages will travel around the Earth without anything being able to stop it. Wherever important it is, there will be a fire with sausages. If there is a place where there will be a fire and a sausage. If it is missing, let us know “. German sausage is famous for its delicious variety and preparation. However, Mr. Jens Berhausen just shared how to make standard Thuringian sausages (Germany). This recipe has been slightly adjusted by him to suit the taste of the Vietnamese. Let’s see how to make the standard German sausage this father is sure to be! first Process materials – The meat is washed thoroughly and put in the freezer to harden, then cut into large pieces that fit into the meat grinder. – Mix pepper, salt, garlic, caraway seeds, sugar with the meat. Soak the bread with a little water to soften it, then squeeze it out and add the above meat mixture to grind. 2 Chopper Bring the meat mixture to the grind. Grind slowly so the meat does not get hot. 3 Mix the ground meat with eggs, sugar, and dried marjoram When the meat is finished, add the dried marjoram eggs and marjoram and knead the condensed milk (4-5 minutes). 4 Clean the pig intestines Sprinkle clean water into the pig intestines to clean. 5 Stuffed ground meat into pig intestines Note: Do not stuff the meat too tightly, during the stuffing process, if there is gas inside, need to use a needle to poke a small hole to release air. 6 Ten … and here are the results In addition to traditional German dishes, Mr. Jens Berhausen also knows how to cook many famous Vietnamese dishes! The young father shared: “ I know Vietnam about 23 years ago and have been here to travel 3 times. Every time this S-shaped country leaves a deep impression on me, especially your unique cuisine. I really like beef pho (especially Nam Dinh beef noodle soup). This dish is very rich, has a very unique flavor “. After many times visiting and traveling in Vietnam, this man has taught himself Vietnamese through books, the Internet, social networks and chat apps with friends. As a single father with a busy job, Jens Berhausen is still passionate about learning and cooking many new dishes. Along with learning Vietnamese, the young father also learned how to cook our country’s dishes. Currently, Mr. Jens Berhausen can confidently in the kitchen that he can cook more than 40 Vietnamese dishes. Because he has been studying Vietnamese cooking for over 6 years. The dishes he can cook include beef noodle soup, chicken noodle soup, Hue beef noodle soup, chicken vermicelli, rib eye vermicelli, chicken porridge, noodle soup, vermicelli thang, vermicelli noodles, shrimp sauce, Hanoi vermicelli, banh mi Tiny, rice rolls, shrimp cakes, spring rolls, rolls. .. Mr. Jens Berhausen commented that, Vietnamese dishes with many processed dishes are very difficult, but it is not difficult for him. Mr. Jens Berhausen can cook a wide variety of Vietnamese dishes. Since the Vietnamese market in Germany is quite available, he often goes to the market and cooks for his children. Okay, two of his children are also very fond of Vietnamese food. So this young father pampered his children and often treated the whole family with new dishes. Above is how to make a standard German sausage and a little sharing about the cooking skills of a young father. How to make sausage is not difficult, right? Please try to cook to see if it tastes better than Jens Berhausen did not! Good luck! According to the rhythm of Vietnamese life

1. Soup with potatoes cooked with a bone Soup with potatoes cooked with bones There is a sweet taste from bone broth, aroma of cilantro and especially the refreshing taste of potato. Resources: Sweet potato: 1 bunch (About 500g – 600g) Ribs: 500g Tomatoes: 2 fruits. Cilantro, Dried Onions Spices: Salt, sugar, cooking oil, monosodium glutamate, seasoning seeds. How to prepare: Look at the peeled potato, cut it about 5cm, stir over boiling water. When stripping the potato, it should not be stripped with a knife but with a fingernail. Especially according to ancient conception in the process of preliminary boiling, it is not recommended to use chopsticks to stir, so it will itch. Should use lips or spoon. Cut bones tightly to taste seasoning for 30 minutes. Processing: Step 1: Pour the oil to heat the dry onion and then put the bones in. Continue to cook tomatoes together. Season with salt and seasoning seeds to make the bones bold. Simmer 20 minutes for the bones to simmer. Step 2: Pour about 1 liter of water to boil until boiling, then put the pre-cooked potato and boil again. Step 3: When the pot of soup looks like the potato is boiling, drop the cilantro into the seasoning again to taste. Turn off the heat and take it out. 2. Look at potatoes cooked with snails is a delicious soup, easy to cook and sisters must try it once. Resources: – 1kg of screw or screw. – 500g sweet potato. – 3 tomatoes. – Chopped purple onion. – Minced garlic. – Chopped guise leaves. – Shredded perilla leaves. – 1 batch spoon. – Shrimp sauce (depending on the taste of each family can use or not). – Seasoning seeds, fish sauce, sugar. – Scallion. Making: – Snail or screw soak the intestines (can be soaked with lemongrass, chili will quickly clean). – Wash tomatoes and cut areca zones. – Take the water well. – Marinate the snail with 1 teaspoon of fish sauce, batch water, sugar, and shrimp sauce (if used). – Non-aromatic garlic onion, stir fry tomatoes, add marinated snails to the island to absorb. – Add just enough water and seasoning. – When the water has drained, the snails absorb the seasoning, put the potatoes in the pot, then put the tomatoes on, cover with the lid and braise for about 15 minutes, then sprinkle green onions, purple purple, and guise leaves on top, turn off the heat. Scoop out the bowl to use hot. Invite readers to follow the video “4 Homemade Snacks From Sweet Potatoes”. Source: Youtube. 3. Look at the potato cooked with shrimp Raw materials include: – Looks potatoes: 500g. – Rice amaranth. – Dried shrimp: 100g. Tomatoes: 3 fruits. – Cheek. – Garlic. – Perilla, cilantro. – Spices: Salt, sugar, cooking oil, monosodium glutamate, seasoning seeds. Making: – Put the pre-processed potatoes, tomatoes, add areca zone, and dry shrimp in the pot. Pour an amount of water to taste, season with just enough seasoning and boil. – Put pre-filtered batch water into the pot and boil until potatoes are ripe. – Add rice amaranth, cilantro, perilla leaves and turn off the heat. – Take the bowl to use hot. Note: A tip when cooking strips of potatoes without worrying about itching: You should not use chopsticks, use a spoon and spoon during cooking to be safe, from getting itchy when eating.

Many fish sauce production establishments in Ba Lang (Nghi Son town) already have booths to display their products. Facing new development needs, about 4-5 recent years, the fish sauce-making households here have all invested in expanding production scale, looking for ways to improve product quality and design. In that hundreds of years old traditional craft village, the fish sauce production establishment of Mrs. Dong Thi Huy’s family had 4 generations of succession to his father’s profession. The owner of the establishment has “belt” a lot of valuable experience to produce the famous fish sauce, shrimp paste, sour sauce and shrimp paste, which are widely used by many people. With nearly 50 salt tanks and hundreds of large jars located in 3 different production zones, each year this facility produces about 3,000 liters of fish sauce, nearly 100 tons of shrimp paste and shrimp paste. Ms. Dong Thi Huy, owner of the production facility, shared: Fish sauce and other types of fish sauce used to be mainly sold in the region, a little bit wide in Thanh Hoa city and some localities in the province. But now, we have to aim to develop the national market, even to export, so we have to change the way of doing. The product is no longer put in large plastic cans, but is converted to bottles with many different large and small capacities to meet the tastes of many customers. Trademarked products contain barcodes, addresses, and date of manufacture and expiry date. With many efforts, in 2020, the family has 2 products, which are fish sauce and sour sauce, which will be recognized as OCOP products in Thanh Hoa province. By the beginning of this year 2021, the family shrimp fish sauce products continued to be considered and recognized for OCOP products. We consider this as a turning point, as a condition to promote and develop the market for Ba Lang fish sauce products in general, for families in particular. Synthesized from the Do Xuyen Fish Sauce Association – Ba Lang, in Hai Thanh ward, there are more than 120 establishments specializing in producing fish sauce and salt of all kinds. Only 23 large enterprises and households are members of the Do Xuyen Fish Sauce Association – Ba Lang, each establishment brings to the market thousands of liters of fish sauce per month, the most being Processing Company Limited. Tuyen Hoa seafood sells about 6,000 liters of fish sauce / month. Mr. Duong Xuan Tac, Chairman of the Do Xuyen Fish Sauce Association – Ba Lang, shared: In the past, the fish sauce job was mainly spontaneous, and the family did it strongly. Accordingly, the quality of fish sauce from many families is not high, affecting the “brand” of the craft village. Now we are constantly training as well as sharing our experiences to make the quality more uniform. For example, in the past, the raw materials for making fish sauce are mixed with small fish, shrimp, etc., making fish sauce and shrimp sauce in many households flattering and not smooth. Now we agree to carefully select raw materials, remove all new salt impurities. The finished fish sauce, before being bottled, is also puree, sifted to make the sauce really smooth, no new shells … Recently, products of Ba Lang fish sauce and fish sauce are always present in product exhibitions and exhibitions at fairs inside and outside the province. That is an effective way of advertising to bring the name of the product to a large number of customers from afar. Many production establishments now have contracts to supply fish sauce products for military units, many collective kitchens of state agencies at the central and local levels. Plastic and cement tanks are gradually replaced by ceramic jars and ceramic tiles to ensure food hygiene. Surveying around this traditional craft village, we found that most of the owners of production facilities built booths to display and introduce their products. This is a new “move” that in previous years almost no family implemented. When quality, design and food safety are concerned, the fish sauce industry in Ba Lang will surely have a step of sustainable development and grow stronger.

Fish sauce mixed with salad To make sure chili garlic floats, put the garlic chili in the bowl first, squeeze 1/2 of the lemon in to separate. Mix sugar with fish sauce and boiled water to cool it down, to dissolve the sugar to taste, then pour the garlic and chili in and taste the sweetness again to taste. Garlic should be chopped dry and minced so that it will always float to avoid getting wet. Seafood dipping sauce Perform Step1: Take 1 lemon, rub a little peel, then squeeze all the lemon juice (filter out the seeds if any), chili, kumquat (kumquat), chopped lemongrass. Step 2:
Add the main ingredients to the blend, including: 300g white sugar, lemon juice (you can adjust the amount of juice to suit your taste), 20g salt granules, less lemon peels, 1 teaspoon of monosodium glutamate (Can not give if not eat).
You should add less salt and a lot of sugar to avoid making the salt too salty, if it is salty, add a little sugar or lemon juice to dissolve the spices. Step 3
Use a meat grinder or blender to grind the entire original salt mixture for about 5 minutes, so that the salt is a bit cloudy, gummy and smooth.
If you do not have a blender, you can use a chopstick or a whisk to beat the mixture, but using the blender will be smooth and delicious. Step 4 After you have grinded the lemon salt mixture, add the finely ground salt to a large bowl. Then, add other ingredients such as kumquat, lemongrass, and chopped chili and mix well. Step 5 Once finished, the seafood salt has just eaten. Served with seafood dishes such as shrimp, squid, octopus, snails … or other boiled dishes such as chicken feet, boiled meat … are also very delicious. This is another great suggestion for family party dishes, friends on weekends. Snail sauce Delicious fish sauce + cool boiled water + mixed sugar, then boil it on the stove to melt the sugar to cool. Then add ginger + garlic + minced chili + lemon juice and mix well. Sprinkle coriander, finely chopped lemongrass and mix well. If you like spicy food, you should add spicy chili or chili mashed in it will taste much better. Ginger fish sauce Perform Peeled purple onion. Chopped 1 bulb, the other bulb sliced ​​thin. Chopped chili. Roasted peanuts, rub the shell, put in a mortar to crush. Heat 2 tablespoons of cooking oil. Add the sliced ​​onions, cook the yellowish slightly, then pick them up in a small cup and set aside. Continue to add the chopped onions, stir well. Onions, add 5 tablespoons of black soy sauce and mix well. Add 1 tablespoon of peanut butter, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of MSG, 4 tablespoons of water, and mix well. When you see the mixture is homogeneous, just cook while stirring for about 2 minutes and then turn off the heat. For soy sauce to hold. Sprinkle with onion, peanuts, minced chili again. Thai shrimp paste with fruit sauce Step 1 70gr dried shrimp soaked with warm water to soften, take 1/2 of the dried shrimp and puree. Melt 150g of palm sugar over low heat, then add 50ml of fish sauce, pureed dried shrimp and 10 grams of shrimp paste. Stir well for all blending. Wait for the sauce to boil again, you add 1/2 of the remaining baking soda, cook for 1 more minute, then bring it down. Step 3 Pour the fish sauce into the bowl, add thin sliced ​​scallions and chopped chili and stir well. So the sauce is ready to dab with fruits already. If you are afraid of the pungent onion, you should put the scallion in one turn with the dried shrimp in step 2. I think this Thai fish sauce dish is more special when the pungent flavor of the onion is still undercooked. . Step 4 Thai sauce is a very hot sauce recently, used to dipping sour and sour fruits is delicious. Fish sauce is predominantly sweet, featuring a strong aroma of fish sauce and the pungent pungency of purple onions and chili. Dab at a piece of mango just know how to rub, inhale forever. In addition to the traditional way of dipping, I also learned that Thai people pour sauce directly on the fruit, which is also insanely delicious. Black soy sauce rolls Prepare pre-ground garlic peppers or crush them. Then put the ground chili in the bowl, which has the ground garlic available. Next, add 10 tablespoons of white sugar. The amount of sugar can be reduced according to the salad you make. Mix well with a spoon. Then squeeze the juice of 5 lemons in, the amount can also decrease according to taste. Next is to add 3 tablespoons of fish sauce. Use a spoon to stir the water to mix the salad. Seasoning according to the taste of each family to match the salad. So the salad dressing is finished, sour and sour, sweet and delicious. You can mix basil beef salad is the best! Sauce for pillow cakes, fried cakes Vinegar and sugar dissolve in 1 cup. Next, add fish sauce to the mix. Next, add cucumber, chili, and onion and mix well. Finally, add the roasted peanuts to the mix. Tasting a sweet and sour taste is okay. Dipping powder filter cake sauce Crush the chili and add the fish sauce and some lemon juice. If you do not want the sauce to be too harsh, you can add water or sugar as needed Shrimp sauce with bean vermicelli, boiled meat Making Measure the amount of shrimp paste to eat in a bowl / cup in advance, add sugar (and monosodium glutamate) and beat until the sugar dissolves. Taste again to see if the sweetness has satisfied with the taste in order to further reduce the sweetness. With 3-4 people eating, measuring about 100 ml of shrimp paste (6 tablespoons of noodles) and beaten with 60g of sugar (3 tablespoons of rice) is just fine. Place the pan on the stove, add 2 tablespoons of cooking oil, wait for it to be hot, then add a little purple onion to the fry, turn off the heat. Immediately pour hot oil into shrimp paste, stir well to make the sauce ripe, remove the strong smell of raw shrimp paste, then add lemon juice. Use chopsticks to beat shrimp sauce to foam, turn light purple. Taste again to reduce salty – sweet – sour to taste. Before eating, add chili, garlic as you like. Soybean sauce rolls Making Soak tamarind in a bowl of boiling water for about 15 minutes to make the tamarind sour, then filter the tamarind juice, remove the residue. Put 2 tablespoons of cooking oil in the pot, wait for it to be hot, then add the garlic to the fry, then add all the black sauce, peanut butter and tamarind juice, stir well. After boiling for a while, the sauce will gradually thicken, at that time, stirring your hands well while seasoning with MSG and sugar to taste. If it’s flat, add a little black soy sauce, not fish sauce or any seasoning. When the tamarind sauce has reached the desired level, turn off the heat, use 1/2 of the pounded peanuts in the pot, mix well, then pour the sauce into the cup, add pickles and spread the remaining 1/2 part of peanuts. surface Note: Tamarind sauce when dipping the spring rolls should not be too thick, tired, not too loose, it won’t taste good. If you want to eat spicy, you can add a little chili powder when not garlic or add the minced chili to the bowl when eating. Ginger sauce with duck sauce Put sugar, fish sauce, filtered water in a pot, boil and let it sit for about 5 minutes for the fish sauce to slightly match (called candy fish sauce). Wait for the candy fish sauce to cool completely, then let the ginger – crushed chili to stir, taste again to taste. If you like the ginger fish sauce has a mild sour taste, add 1 tablespoon of lemon juice.

From April 15, she switched to online sales, receiving ships within the district due to a blockade order. When preparing items for customers, she came up with the idea of ​​making cakes and tea to donate to the anti-epidemic forces in the area. “I saw that in other areas, many people were given water. There was no similar activity in the place where I lived, I thought I loved them so much, so I decided to make a cake and milk tea for them to eat during lunch break. On the morning of April 22, I had the opportunity to make 30 slots. Because we are busy selling goods, the bakery at home is small, so I can’t do much, ”said Ms. Nhung Zing. 30 sets of cakes and milk tea were given to the police on anti-epidemic duty in Phnom Penh by Nhung and his wife on April 22. Nhung’s husband, a Cambodian and Vietnamese, is on leave so he has time to help and drive his wife to give food by motorbike. “The police in our area besides young people, there are also elderly uncles on duty. Each post has about 5 people on duty. When they received the food, they were surprised, thank you very much and happily took a commemorative photo. I hope people in other regions will follow suit to cheer up the morale of the anti-epidemic forces, ”she said. Just eating a bowl of noodles in time to make 50 sets of cakes and lemon black tea before 12 noon 23/4, Ms. Nhung said: “It takes about 3 hours to finish. The ingredients are available because I also make a salted egg sponge for sale. I do it myself, I don’t like calling or supporting. I can take advantage of a day or that day, but I will try to do as much as I can. Tonight, Nhung and her husband will go to distribute supplies to the homeless. This is their familiar charity activity. Nhung often gives people in need with milk, cakes and canned fish that can be eaten. Meet someone who is poor, she also gives more money. Nhung made cakes by herself and gave them to the anti-epidemic force. From more than a week ago, Ms. Nhung decided to discount 5% of her supermarket items to support people in difficult times. A friend who opened a company that produced N95 masks also asked her to donate 17,500 units to the Ministry of National Defense of Cambodia. According to Nhung, a new outbreak in Cambodia broke out due to people quarantined to go to the bar. Each day this country recorded about 500 new cases, up to 1,590 a day. “I hope you all stay calm and comply with the Cambodian government’s regulations on quarantine. Each executor will make a small contribution to helping this country overcome the difficult period ”, she reminded. Nhung got married and moved to Cambodia to live for more than 3 years. Loving Vietnamese cuisine and wanting to preserve the taste of her homeland, she has opened a restaurant selling vermicelli, shrimp paste, bun cha and many other Vietnamese dishes for nearly 2 years. The raw materials are mainly sent by her biological mother in Thanh Hoa. In addition, the shop is also decorated with bold Vietnamese space with baskets, pines, lotus pots, ceramic bowls, peacock blanket. For an expatriate child, being able to preserve her hometown flavor is a happy thing for Ms. Nhung. Nhung married and settled in Cambodia for 3 years.

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

A morning gift is present throughout the street, creeping into the small alleyways of Ha Thanh with a simple name: sticky sticky rice. A full, sweet and delicious package of sticky sticky rice from Vong village is a choice for an energetic morning (Photo: Thanh Hang) Xoi Xeo is the perfect combination of sticky sticky sticky rice, smooth green beans, sweet salty meat and a sprinkle of yellow, greasy, fragrant onion on top, wrapped in a layer of fresh green leaves. For a long time, the price is only 10,000 to 15,000 VND, so sticky rice is a favorite breakfast dish from old, young, boys and girls. Bun with beans in the tray Always busy and crowded, it is the Dau Tuyen vermicelli shop in Hang Khay. Vermicelli with fish sauce and shrimp paste is a dish that is both rustic, both delicate and attractive to strangers. The narrow alley located right on the busiest street in Hanoi, along Hoan Kiem lake, going inside is the vermicelli shop, although the space is small but extremely attractive, anyone who has eaten is “addicted” forever. stop it. Bun and bean curd has its own flavor that makes us remember not to forget A full bowl of bean vermicelli with fried beans on the outside, soft on the inside; fragrant rice ball rolls; vermicelli leaves; greasy fried spring rolls; soft boiled pork meat and sweet slices; Abundant with fresh herbs. Especially the bowl of shrimp sauce is just enough to taste salty, sweet, sour and spicy. All blend together to create one of Hanoi’s unique dishes. The price for each full set of bean vermicelli is 40,000 VND, plus side dishes such as heart, rice bowl, pig tongue,… will be charged separately. Pho Chinh Thang Located at 7 Mac Dinh Chi, Ba Dinh, Hanoi, a familiar but strange dish is pho roll, the dish is a variation of the famous beef noodle soup in Hanoi. Pho Chinh Thang is 20 years old, has never passed away (Photo: Thanh Hang) This noodle shop is managed by Ms. Vu Thi Chinh, and few people know that Chinh is also the inventor of this wonderful dish. According to the story, in the summer of the 2000s, seeing guests mimicking a bowl of hot water pho, she transformed the dish by rolling beef and herbs into a dotted noodle cake with sweet and sour vinegar sauce. A dry, cool dish for the summer that has been well received and loved until now. The special feature of the restaurant is that the beef is large pieces, stir-fried to keep it soft, sweet, and rich in sauce, add a little chili and kumquat, which is very suitable for you to enjoy this summer. The price of pho roll here is quite affordable, only 65,000 VND for 1 out of 10 pho rolls, in addition there are pho pho puff, fried eggs, fried garlic, … the price ranges from 70,000 – 90,000 VND. Egg coffee (Giang) There are many types of coffee, but the one coffee can hit hard on the taste buds of each person is Giang Egg Coffee, created by Nguyen Van Giang. The shop is located at 39 Nguyen Huu Huan, a small signboard, a small entrance that if you surf quickly, you will not even notice. But strangely enough, the shop is always crowded, and is “naturally organic”, it has been famous not only by Vietnamese people, but also by foreigners impressively. Egg coffee cups are always placed in a bowl of warm water to keep the best taste (Photo: Thanh Hang) A cup of egg coffee is a combination of rich, sweet egg cream and cold bitter black coffee, a strange but blending combination that brings us to many levels of emotions, bitter in sweet. , there is sweetness in the bitterness, and the lingering aftertaste makes me recover forever. The price per cup of egg coffee only ranges from 25,000 – 50,000 VND, you can try other combinations like egg cocoa, egg green beans, matcha, … Trang Tien ice cream Only from 7,000 – 14,000 VND, you can choose many flavors of ice cream to enjoy (Photo: Thanh Hang) Trang Tien Ice Cream is a famous ice cream company that has existed since 1958 in Hanoi, and is a familiar taste in the culinary culture of Ha Thanh land. There are many places you can enjoy Hanoi ice cream, but the most famous one is located at 35 Trang Tien, which is always crowded with people and foreign tourists. Trang Tien ice cream is sweet and sweet, the aroma of vanilla, rice, cocoa, coconut milk … is very rich, the cinnamon layer is thin and crisp, the fat taste melts on the tip of the tongue. Simple, familiar but equally delicate, this is the famous cheap snack of Hanoi. Just have 50,000 VND in hand, you can eat full of Trang Tien ice cream.

1. Grasshopper (Takatan)

It is said that once eaten, it will be difficult to stop. This is a popular snack in Thailand, it is crunchy, delicious and is compared to popcorn. After being deep-fried, grasshoppers will be coated with chili powder, spices, creating a different flavor. Its crispy skin cracked, fragrant, and crunchy in its mouth.

2. Scorpions

You will certainly be amazed at how delicious this dish is. Don’t worry about the scorpion is poisonous, the venom is stored in the tail, and the seller gets rid of it before making it a dish. The brave guests who have tasted, said that this dish is quite similar to fried chicken wings with sweet salty sauce.

3. Flour worm

Deep fried dough is like french fries, has a delicious, crispy, fatty taste, is one of the snacks that are extremely loved by Thai people. Although it looks a bit intimidating, but the taste is delicious, it is worth a try.

4. Moo Ping (Meat skewers)

Thai street food is popular with skewers of fish, shrimp, squid and Moo Ping. Moo Ping is a dish made from pork, grilled with tamarind sauce, fish sauce, sugar, rice flour, onions, has a very sweet and spicy taste. Although this dish is extremely eye-catching and attractive, you should pay attention to buy at clean stalls.

5. Goong Ten (Dance Shrimp)

This is a famous specialty in northern Thailand. Literally, the shrimp are still alive, skipping in bowls, a dish just for the brave. After being washed, river prawns add spicy spices, mix well like salad. When you put shrimp in your mouth to chew, you will feel the pungent taste in your throat, combined with the salty taste, this combination makes many visitors love.

6. Larb Mote Daeng (Red Ant Eggs)

Red ants and its eggs are mixed with some spices, coriander, onions, chili … to create a sweet and crispy sweet and sour dish. Ant’s greasy taste combined with many other spices create an unforgettable dish.

7. Ab Ong Or (Thai roast pig brain)

Pork urchin is a strange dish in northern Thailand, requiring diners to have a little courage. Pork gourd will be seasoned with kapi (shrimp paste), lemongrass, lime leaves, dried chili, and other herbs, and then wrapped in banana leaves, grilled or roasted over low heat. Most locals will roast pork brains on a charcoal stove, making the dish very fragrant.

8. Crispy frog

This dish has a taste like chicken, the way is similar, breaded then deep fried with garlic. Although the taste is delicious, its appearance in the eyes of Western visitors is very frightening.

9. Soak chicken feet

This dish is often served with vermicelli or dumpling. Thai people make this dish very carefully, it takes hours or days for the chicken feet to soak the spices. This dish is very suitable for sitting, chatting with friends or simply as bait.

10. Luu Muu (Raw pig’s blood)

Pork blood is mixed with many spices, served with peanuts, lemon leaves. This dish very few people dare to try, often found in pubs.

If the good use of spices brings positive effects, but when the wrong is used, the wrong use can also have many potential health risks.

Spices are an indispensable ingredient in cuisine, the contribution of spices creates a multi-colored “culinary picture”. According to the definition of scientists and biology, spices are foods, herbs or chemical compounds added to dishes. Spices make food have a characteristic taste, attractive color, taste better, stimulate the digestive system of people to make the food easier to digest, and can be processed according to the principles of the East. y (welding food, heat) or the yin and yang principle with special foods.

There are many types of spices such as: fish sauce and salt (creating a salty taste); Housing, pepper, ginger, garlic, lemongrass, … (creating a spicy taste and characteristic smell), herbs such as coriander, basil, cumin, turmeric, … are eaten raw or added to food when marinated, Processing. Each type of spice, which can be processed with different doses, reductions, even different recipes suitable for each dish, reflects the ingenuity and sophistication of a culinary art with the chef. .

The role of spices: Spices are very important to season, locate food effectively, increase flavor, flavor, attractive color, stimulate digestion, make the dish more lively and attractive. enjoyers. Some spices are also used for the purpose of processing dishes according to the principles of Oriental medicine, similarity and incompatibility (the dish causes cold stomach, welding with spicy, hot spices). The mix of spices (dosage, proportion, type of seasoning) is associated with the housewives’ experience and culinary level, often there is not a common recipe for all dishes. Each dish has one or several typical spices (some meat comes with shrimp paste, chili, galangal root, lemongrass root, dog basil; fish soup must be cooked with a spoon; boiled chicken must be dipped in lime salt. and lime leaves, flipped duck eggs served with sliced ​​ginger and coriander, …).

Many familiar spices such as lemon basil, mint … have positive effects on health

Herbs: Lettuce, basil, smell, oregano, fresh onions, chili, garlic …) provide vitamins, minerals, fiber, are very good plant “antibiotics”. Green vegetables (cauliflower, celery, leeks, tomatoes, …) and fruits (oranges, lemons, mandarins …) are a source of vitamin C, vitamin C in the fruit is not lost due to processing. Out. B – Carotene is found in yellow, orange or dark green vegetables such as red pepper, carrots, tomatoes, mango, gac, red rose, greens, water spinach, green onions … Green vegetables are also a good source of folic acid, vitamin K. Legumes are rich in B vitamins (B1, B2). In addition, spices “natural antibiotics” are effective in preventing flu and viruses such as onions, garlic, lemongrass, ginger, turmeric, apricot leaves, perilla, oregano, basil, mint, herbs, basil, …

But if raw vegetables are not hygienic (while using fertilizers: fresh manure, composted manure, using improper pesticides, …) is a carry-on dish. pathogen for the user: susceptible to gastrointestinal infections, helminthiasis, acute and chronic pesticide poisoning.

To ensure safety when using, it is necessary to pre-process and wash many times with clean water, it is best to wash each leaf directly under running water is the most effective method to remove worm eggs, pathogenic bacteria. and residues of pesticides still on the leaves of vegetables. Soaking raw vegetables in a dilute solution of potassium permanganate (usually a 1% solution of potassium permanganate) or dilute saline is often not hygienic. Through a number of experiments showed that, in the purple, dilute salt water, there is no effect on worm eggs and some pathogenic bacteria. The amount of plant protection chemicals is not significantly reduced if not rinsed many times.

Overuse of spices can have many potential health risks

So should apply the way to wash raw vegetables with clean water several times, then pick up the vegetables, drain before eating.

Salty spices such as fish sauce, salt, soup powder, … should be extremely limited, so eat them lightly because it is associated with a number of diseases. One 5g teaspoon of salt contains about 2000 mg of sodium, which is equivalent to the amount of salt that should only be consumed during the day for a normal adult without high blood pressure. Abandoning the habit of consuming foods containing a lot of salt such as salted eggplant, pickles, shrimp paste, shrimp paste, canned foods …

For a salt-restricted diet, individuals and families can reduce their salt intake with the following simple measures:

– Reduce the amount of salt, soup powder, fish sauce … added to food when cooking. The maximum is no more than one-fifth of a teaspoon of salt per one’s meal a day.

– Limit the use of products with high salt content such as french fries, pizza, canned foods …

Choose products with a low salt content when buying processed foods.

Read the labels when buying processed foods to check the salt content.

– Children should eat natural foods and strictly control the addition of salty spices.