Illustration. Image source: Internet Resources: Crayfish: 250g Bacon: 100g Green onion, minced purple onion, minced garlic; Sugar, salt, pepper; Fish sauce, cooking oil, cashew oil; MSG; Seasoning seeds. Making: Shrimp cut off the head, remove the legs, and the pointed part of the tail, marinate with 1m seasoning. The head of scallions is smashed and chopped, the rest is cut into pieces. Thinly sliced ​​pork belly, marinated with a little seasoning, pepper, minced onion and salt and mix well. Heat oil, saute garlic, add bacon and stir fry, add shrimp and stir well, season with 1M sugar, 1 little MSG, and 1 fish sauce. Add a little hot water if there is a lack of water while rimming the shrimp. Add 1M cashew oil, when the water thickens, remind down. When ripping shrimp, do not cover. Stir-fried beef with bean sprouts Illustration. Image source: Internet Resources: Beef 300 gr Green onion 2 branches Bean sprouts 100 gr 5 chili peppers Garlic 3 cloves Purple onion 1 piece Cooking oil 2 tablespoons Fish sauce 1.5 tbsp Soy sauce 3 tbsp Common seasoning 1 little (sugar / monosodium glutamate / salt / seasoning) Making: Beef bought to clean and deodorize, you soak with dilute salt water for about 10 minutes, then take out the meat, wash it several times with water and drain. To cook the meat, cut the meat horizontally into thin slices to eat. Onions you wash, cut into small pieces. Garlic you peeled, smashed and minced. Red onion peeled and minced. Chili you take 2 sliced ​​​​to make dipping sauce, the remaining 3 fruits are left to stir-fry. Bean sprouts you wash and dry. Put the beef with 2 teaspoons of MSG, 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of fish sauce into a plate, then use a spoon to mix it up and marinate. About 10-15 minutes for the meat to absorb the spices. Put 1 tablespoon of cooking oil with garlic and minced shallot in the pan, stir until fragrant, then add the marinated beef, stir-fry for about 5 minutes with medium heat until the beef is about 80% cooked, then take it out on a plate. . Then you turn on the heat and put 1 tablespoon of cooking oil and bean sprouts in the pan, stir-fry for about 2 minutes with medium heat until the bean sprouts are slightly flattened, then you add 1/2 teaspoon MSG, 1/3 teaspoon seasoning coffee, 1 teaspoon salt, 1/2 tablespoon sugar, 1/2 tablespoon fish sauce, reduce the heat and add beef, stir for about 3 minutes until the bean sprouts are cooked, then you add 3 fruits Add raw chili and green onions and turn off the heat. Finally, you put 2 sliced ​​chili peppers with 3 tablespoons of soy sauce in a bowl, mix well and we have 1 cup of delicious dipping sauce to eat! Needle mushroom soup Illustration. Image source: Internet Resources: 80g enoki mushrooms 50g seafood mushrooms (pearl mushrooms) 50g tea mushrooms 5 mushrooms 8 ears of dried shiitake mushrooms 1 half carrot 1 piece of young tofu 50g filet mignon Condiments: 30ml soy sauce, 5g salt, 1 green onion, cooking wine, starch, coriander, cooking oil. Making : Shiitake mushrooms and mushrooms after preliminary processing are sliced. Tenderloin washed and sliced, put in a bowl and add a little salt, cooking wine and starch, mix well with a few drops of cooking oil. Sliced ​​young tofu to taste. Heat a little oil in a pot, add mushrooms and sliced ​​carrots and stir-fry. Stir-fry until the mushrooms are soft and watery, then pour in the required amount of water, add tofu and bring to a boil, when boiling, lower the heat and simmer for about 20-30 minutes. Open the pot and pour in the marinated meat, stir well, cook until the meat is cooked, then add finely chopped scallions and finely chopped coriander to complete.

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

SHRIMP SHRIMP SHRIMP Resources: – Fresh fried shrimp: 300g – Dried onion: 2 bulbs – Onions, just enough spice Making: Shrimps cut beard, washed, drained, seasoned with a little spice to soak. Dry onion sliced, non-fragrant with a little oil. Put the shrimp on the island together with onions that are not fragrant. Let the shrimp cook on low heat. When the shrimp turn red, add a little sugar, taste the spices to taste, let the shrimp simmer for about 3 minutes, then turn off the heat. Put savory and sweet shrimp on a plate, served with hot rice, jute vegetable soup or boiled spinach is very delicious and it takes rice to know. WAREHOUSE Resources: – 250g bacon (the more fat the better) – 30g dried shrimp – 1 small garlic clove Half dried onion, 1 scallion (optional), 1 small pepper (optional) – 2 teaspoons of fish sauce, 1 teaspoon of sugar, 2 teaspoons of water (using water to soak the dried shrimp), and 1 teaspoon of stock Making: – The bacon just filters out the skin, cuts the fat and lean meat separately, cuts the pomegranate seeds of both of these. Garlic peeled, minced. Dried onion, peeled, thinly sliced. Scallion cut into small pieces. Dried shrimp soaked in hot water for soft hatching, take out and keep the water soaked in shrimp. -This dish is best using clay pots, but if you don’t have one, the whole family can use non-stick pan. For medium heat, add the fat and roast so that the liquid fat slowly secretes. During the roasting process, if you see fat stick to the pan, you can add a little oil. Roast until fat turns golden brown and shrink, remove and set aside. – The liquid fat in the pan, if there is much, can be removed, only keeping 2-3 tablespoons. Raise to medium-high heat, add garlic and dried onions to flavor, then add lean meat and dried shrimp to fry for hunting. – Mix the sauce according to the ratio: 1 fish sauce: 0.5 sugar: 1 water (using water to soak the dried shrimp will become more intense). This ratio is for reference only, so you can taste it again according to your personal taste. This fever more or less completely depends on everyone’s taste. Add this sauce and mix with shrimp and meat, reduce to medium heat, cook for another 10-15 minutes until the sauce is less and slightly thick. Add green onions, chili and grease and turn off the heat. Serve out for hot use. Vegetables of all kinds of fresh, delicious, eaten with pot matches Hot and rich, salty sweet sauce moderately spicy, crunchy fat tart. In addition, sticky rice, steamed rice or steamed rice can also be eaten together. RANG RANG RANG RANG Prepare: – 300 grams of pork, both lean and fat (or bacon) – 1 small bowl of crushed galangal, 1 onion, 1 small teaspoon of sugar, 3 teaspoons of fish sauce and 1 small teaspoon of MSG Making: Freshly prepared meat and finely sliced ​​to taste, marinated with a little spices. Chopped onions in a pan with non-aromatic hot oil. Add the meat and roast until the golden flesh burns. Until the golden meat burns next to us, season with fish sauce, and let the galangal to roast with stirring and stirring constantly until the golden galangal is crispy, add 1 teaspoon of sugar and 1 teaspoon of main noodles. Galangal roasted meat plate is attractive with chunks of burnt meat and fragrant golden and crispy galangal. BAM RANG BACONY SINGLE SWEET Prepare: – 300g minced pork (with fat) – 2 onions – 2 small spoons of sugar; 1 or 2 teaspoons of chili powder; 3 small teaspoons of vinegar and seasoning seasoning pasta sauce to taste For more details, see at Making: The prepared spices are mixed with minced meat and marinated for 5-10 minutes, chopped onions and then put in a hot pan with golden aromatic oil. Next, put the meat in a pan with scallions and roast, stir, and set the heat to a moderate level. Roast until the meat is golden brown and slightly scorched. You can add a few more scallion stems to make them more fragrant and beautiful. The sweet and sour salty and spicy roasted meat eaten with hot rice is nothing better. CHICKEN EGG Resources: – 2 eggs – 2 small tomatoes – 1 pinch of salt and pepper – ¼ cup cooking oil; 1/8 teaspoon of sugar; ½ teaspoon of salt; 1 chopped scallion How to cook: In a small bowl, break the eggs and add salt and pepper. Beat evenly until the eggs are small, shiny yellow in color. Cut tomatoes in half, remove the core, then cut into small pieces. Heat cooking oil in a pan, then pour the eggs in, wait a few seconds for the eggs to slightly coagulate, then turn off the heat. Use chopsticks to turn the eggs to break into small pieces. Then put the eggs in a bowl, between the cooking oil in the pan. Place the tomatoes in the pan and fry them until soft. Pour eggs, add salt, sugar, scallions, fry quickly to blend all ingredients, then cook the eggplant egg on a plate with hot rice.