Fisherman Le Thanh Danh (51 years old, Yen Hai village) is excited: Starting at 3 am, we sailed to the sea to drop nets. Recently, I caught about 20 kg of crabs of all kinds. With the selling price of 50 – 70 thousand VND / kg of 3-eyed crabs, 180 – 220 thousand VND / kg of green crabs, I earned nearly 2 million VND. In production conditions that are somewhat difficult due to the epidemic, Trinh Van Chuong’s family (Yen Lieu village) still has money to go to the fields thanks to the trips to sea. “These days, Xuan Yen fishermen mainly go to the sea to exploit crabs. Like this trip, I also earned 1.5 million dong after only 4 hours of fishing, “- Mr. Chuong shared. After the boat reaches the shore, family members will work together to remove the crabs from the net. This work requires meticulous, careful because if the crab is broken, it will be depreciated. At this time, crabs are sold at quite high prices, from 70 to 220 thousand VND/kg depending on the type, so people are very excited. In addition to crabs, fishermen also catch a lot of cuttlefish, with an average weight of 2-4 kg/head. With prices ranging from 200 to 220 thousand VND/kg, only cuttlefish have an income of 2 million VND after each trip. These trips also brought back a lot of mantis shrimp for fishermen in Xuan Yen commune. This type of seafood is sold for 100,000 VND/kg, which also contributes to increasing income for people. After removing the net, classifying, seafood will be purchased by small traders on the spot.

In addition to humiliation, roast duck, roast pork…Lang Son also has a rustic dish with the mountain flavor of the Tay people, which is wild shrimp. Photo: Time Gold TV Unlike common shrimp species that live in the water, wild shrimp are insects that live on tree trunks or caves and are only found in Lang Son. Photo: Vietnamese people. Lang Son shrimp has a similar shape to a shrimp but is small in size and has locust-like legs. Photo: Vietnamese people. Considered as a seasonal specialty, Lang Son forest shrimp costs up to 500,000 VND/kg at the beginning of the season. In the middle of the season, wild shrimp are cheaper, about 300-350,000 VND/kg. Photo: Vietnamese people. According to local people, wild shrimp are available around June and July. At night, this insect flies out in all directions to feed, during the day it stays in the nest. Photo: People of Vietnam To catch wild shrimp, people have to go quite far because the deeper in the forest, the more wild shrimp there are. Sometimes we have to cross hills and mountains to deep forests. Photo: Youtube However, wild shrimp are very smart, knowing that someone is approaching, they run away. The catcher must have experience to catch all the nests. Photo: Youtube Due to the high selling price, in the season, many people go to the forest to catch wild shrimp to sell to earn extra income. Wild shrimp are often processed as a drink by roasting with ginger leaves, lemon leaves or guise leaves, leaves of magnolia. Photo: Time Gold TV At pubs, each kilogram of wild shrimp can be processed into 4-5 plates, each plate is about 200,000 VND. Photo: Time Gold TV Video: Lobster is cheap only 150 thousand 1 and the truth is…. Source: VTV24

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:

According to Binh Dinh Fisheries Sub-Department, in this province, many shrimp farming areas under the extensive farming method, the environment in the cultured water areas is seriously polluted, because the farming area has not been properly planned, which is the main cause of the epidemic. shrimp disease. In fact, the planned shrimp farming areas in Binh Dinh are few, and the spontaneous shrimp farming areas with weak infrastructure are many. The extensive shrimp farming areas do not have a separate water supply system into the pond and a separate wastewater discharge system, most of them only have one pond and then discharge it directly into the environment, leading to infectious pollution. lan. In the context of seriously polluted farming water, causing continuous diseases for shrimp, many whiteleg shrimp farming households in the form of intensive and semi-intensive farming in Phu My district (Binh Dinh) have filtered water before put in ponds. Contamination of culture water is the main cause of disease for shrimp. Photo: Vu Dinh Thung. The filter tank is built of cement bricks with a width of 6m, a width of 4m, and a depth of 2m. Underneath the tank is a layer of coral rock, followed by a layer of activated carbon and a thick layer of sand on top. Water is pumped from the underground circuit into the filter pond and then discharged into the pond with a large plastic pipe. Pump and filter continuously until there is enough water in the pond. After being filtered, the water is clear, when entering the pond, there is little change in algae. Every 3-5 months, shrimp owners have to change the sand and coal layer once. The 1-year coral layer must also be removed, scrubbed clean and then put back in the tank to avoid contamination of the culture water from the scum in the filter tank. The model of using water filter tanks for shrimp farming has been applied by many whiteleg shrimp pond owners in My An commune (Phu My district). Breeding fish in a dual-effective shrimp pond For shrimp farmers in Hoai Nhon town (Binh Dinh), raising mullet in shrimp ponds to help the fish clean the pond environment, both to limit environmental diseases on shrimp, and to earn more income from fish. . According to Mr. La Dong Quang in block 2, Tam Quan ward (Hoai Nhon town, Binh Dinh), one of the three pioneers in raising mullet in shrimp ponds has degraded in the model developed by the Binh Dinh Agricultural Extension Center. deployed with an area of ​​12,000m2, the number of mullet fingerlings stocked is 12,000 with the size of 200 fish/kg. After 8 months of stocking, the results showed that the fish grew well, the survival rate reached nearly 90%, the average weight reached 2-3 fish/kg, the estimated yield was more than 4.8 tons. Mullet has delicious meat, is popular with consumers, so the output is very generous. Mr. Pham Van Chay, a shrimp farmer in Dong Dien hamlet, Phuoc Thang commune (Tuy Phuoc district, Binh Dinh) releases monotypic tilapia into shrimp ponds to clean the pond environment. Photo: Vu Dinh Thung. According to Mr. Do Minh Quang, Deputy Director of Binh Dinh Agricultural Extension Center, farming households must manage environmental factors during the farming process; regularly monitor watercolor, identify environmental factors, monitor environmental factors. Monitor the health and pathology of the mullet fish to take timely measures. The water level in the pond is always maintained above 1.2 m, the amount of water changes from 20-30%/time, the time of water change depends on the level of pollution in the pond. Use aerators and aerators to maintain optimal dissolved oxygen levels in the pond, especially after sunset. In the first time of the farming process, only run the fan in the evening, when the fish are large, depending on the total weight of fish in the pond, adjust the running time of the fan accordingly. The shrimp’s food is always left over at the bottom of the lake, when the aerator runs aeration, the excess food pops up, the mullet fish just like that, so they can take advantage of the fine food source, and the fish will grow faster. Photo: Vu Dinh Thung. “Especially, mullet is omnivorous, the main food is organic detritus. This feature is very beneficial for cleaning degraded shrimp pond environment. In addition, the technique of raising mullet is not difficult, there are few diseases, so the survival rate is high. Breeding mullet interspersed with shrimp at a ratio of 1/4 will bring double profits on the same area, and at the same time reduce the time and cost of fish feed. Because the shrimp’s food is always left over on the bottom of the lake, when the aerator runs on the aerator, the excess food expands, the fish just keep on snapping, so they can take advantage of the refined food source, and the fish will grow faster. Breeding mullet in degraded shrimp ponds has given double results, both cleaning the environment in the pond to ensure safe shrimp growth and creating more income for farmers,” said Mr. La Dong Quang, farmer. mullet in a shrimp pond in Hoai Nhon town shared. In the shrimp farming area in the direction of biosecurity in Dong Dien village, Phuoc Thang commune (Tuy Phuoc district, Binh Dinh), in the shrimp ponds, tilapia can be stocked with the density of 1 fish/2m2 so that they to clean the pond bottom and ensure the water source for farming. “Tilapia not only gradually eat waste at the bottom of the pond to help limit pollution, but the slime layer of the fish also secretes substances with biological effects to kill harmful bacteria of shrimp, balancing the ecology in the pond. Thanks to that, shrimp farming in Dong Dien in recent years has not been harmed by diseases, farmers are profitable,” said Pham Van Chay, who has 4,500m2 of water surface area for whiteleg shrimp farming in Dong Dien village. shall.

In the past, I don’t know when, when passing my house, the Chay River was split in two. The other half is straight, meek and smooth, creating an alluvial side, this side is curved, curvaceous, hooked to the mainland, forming a landslide. In the middle of the murky stream is Bai Giua, serenely rocky, serenely sandy, at that time, it was paradise, the residence of many storks, dadas, and shrimps. The beginning of the beach is rapids. The rock outstretched its chest to protect the gentle waist, carrying on its back trees, sands, crabs and mussels. From time to time, every time the hydroelectric power plant closes all three machines for repair, the river will dry up, only close to the protrusions, slippery mosses and boulders covered with shells and shells. mussels. At that time, we, the buffalo children, the butterfly children, the mothers, the sisters, the young teachers, the boarding students of the high school, often used to rush to call each other when the water was dry. pounce on. Daughters are baskets, pot people, eager to trick shrimp, catch crabs, scratch mussels. The son ignores the squealing, clattering, flapping wings of his parents, searching for eggs. Nature is so clever for the animals to camouflage and protect themselves. Bird eggs are the color of reed, while shrimp and crabs live in the waterholes, each child wears the same color of the rock. But it’s nothing! Just by looking deeply into the hollows of trees, bushes, crouching, looking closely at the clear water, you can see through the nests of eggs, the vibrating beards, the mechanical claws. Eggs are in the pocket. Shrimp then put the mouth of the basket into the flooded rock cavity, spread their hands in the shape of a bow, and slowly closed. The fan-shaped tails appeared, receded, receded, and then “Smashed” the whole shrimp body to snap into the mouth of the basket. One lift! In the basket, there are some three or four squishy shrimp! Catching crabs is not difficult, just gently put the small stones lying on top of each other in the heart of the pool to the side, waiting for the sand to settle down to see the bulging eyes. Trick your fingers into the two shells, grab them, and then raise all eight legs and two claws out of the water. Those shrimp and crabs put them in pots, break a few branches and leaves to cover them so that they don’t jump out, at night they will be red on the frugal tray of rice in each house, floating on the bowl of sweet jute vegetable soup, or soon after, it will be yellow, bare, and fall off on the coals of fire, in the bamboo tongs, blackening our young lips. Those eggs, put in a fresh bamboo tube with one end, add a little river water, set up next to the fire. Xo Xo… that’s it! The food of young buffaloes is often delicious and makes people remember for a long time! The sand spreads, hugs the body of the beach, stretches to the back and sinks under the pool. That place, I don’t know if it’s a bomb crater, but even though it has been deposited for a long time, even though the river has dried up, it is still deep and green. My children, being reminded by their mothers, watch out for anyone who dares to come close! Under those sand dunes, we caught mussels. The mussel catcher is a basket and a pot. Children carry small pots, big ones carry big pots. I, although tiny, always carry a large Soviet pot with me (once, when the factory flushed, because I was trying to keep the pot from drifting, I was almost swept into the hole) . Lazy mussels refuse to enter the cave to live, they live right under the sand. Well, old mussels, cavalier mussels, grandmother mussels, grandson mussels, and mussels are all equally lazy, so, just after a swipe of a hand in the sand, a series of belly-swallows will be exposed. If you like, pick up the water and pick it up, so you will get many big mussels! If you don’t like it, treat it, treat it, both big and small! Treating mussels is also simple: grab a basket of sand, bring it to a deep water, swirl it, shake it a few times, the sand will pass through the basket, leaving only the mussels, and put them in the pot. Done! Because it’s so easy to catch, all of us are greedy and like it. But if you like it, you’ll love it, if you like it, you’ll catch it, too much, too heavy, who can bring it back! But if you bring it back, then get someone to sell it, and when you sell it, no one will buy it! Therefore, there are times when we catch and release, release and catch again tomorrow, as a hobby of poor children. Saying not many people buy it is because every house can have a kid to catch! But if you have to buy it (although it’s very cheap, now it’s only from 8 to 10 thousand VND per kilogram, but the price in the past I don’t remember), then buying mussels back must be treated, cooked, smart, but not smart. It’s time to pick up and pick up, hunchback to get a bowl of soup, a bowl of porridge, then eat another dish quickly, to have time to rest, and still work tomorrow! Talking about making mussels, cooking mussels! The house is right next to the beach, and the big sisters often follow me, so whenever the water dries up, I go to catch mussels. Parents are busy, they can do it themselves! Under the guidance of my mother, after a few times of bewildered, while treating and pouring a few pots of mussels, my sisters and I became masters of mussel processing, indeed! Hey, baby mussels are thin-mouthed, easy to break, and easily scratched, so every time you go to catch them, you need to bring a big basket to treat big mussels. Once you’re done, you should wash the mussels right in the river so you don’t have to go home to draw water. Rub it hard, like washing peanuts. Thoroughly rub many times to make the mussel shells clean and shiny, then the pot of boiling water will be clear and fresh! Wash mussels, put in a large pot, pour water like cooking rice (as high as a knuckle), bring to a boil. When the pot of mussels starts to foam, put in a pinch of granulated salt, use chopsticks to stir vigorously and quickly with high heat. When mussels are hot, open their mouth, meet salt, add high heat, stir vigorously, meat will shrink, leave the shell and fall to the bottom of the pot. If you forget to slow down at this moment, you will have to sit down and pick up each mussel, your back will be tired! The splintering only takes a few minutes. Lower the pot, put a small strainer on the mouth of another pot, pour in the mussels. Water will trickle down. Decant this water to get really clear water, if you cook porridge, put it in a pressure cooker, drop the cleaned rice (remember to add a pinch of sticky rice to make it fragrant), boil until smoldering and then let it smolder for fifteen minutes, then turn off the heat. If cooking soup, just boil some tomatoes, pour in mussels, wait for it to boil, add the prepared mussels (only for the mussels at this moment, if you add them from the beginning, the soup will be elegant), add onions smell, eat hot is done. The mussels are rubbed, squeezed hard to remove all the meat from the shell, and then don’t like a gravel. The mussel meat is lighter than the shell, floats, collects in a corner, picks it up, and puts it in a small bowl. Rub the mussel meat to break the intestines with a sieve, wash, squeeze out the water, fry the onions, add the mussel intestines, season with a little fish sauce, pepper, and a little herbs, flip the edges, that’s the mussel filling. Wait for the pressure in the pot to run out, drop in the mussels and herbs (fresh onions, Chinese herbs, finely chopped coriander) in, season with some spices, scoop into the bowl, add a few slices of bamboo shoots and chili, sprinkle hot pepper on top. .. I once told someone I love about mussel porridge. I once taught him to cook mussel porridge. There was also a time when I sent a picture of a bowl of cooked mussel porridge to my very dear uncle. Every time, the aftertaste of mussel porridge remains on the lips and in the eyes. Away from my hometown, I no longer go catching mussels like the old days. Every time I come back, I can’t help but look at Bai Giua, seeing that Bai Giua is only a small area after the flood discharge, the trees are blooming, I see that the old sand has been exploited almost by people, and I look at the river trying to make up for it. Can’t hold back the tears…

How do jellyfish form? Ms. Miranda Lowe, curator of the Natural History Museum, in London, England, said the life cycle of most jellyfish species is similar. As hermaphrodites, jellyfish have two gonads, male and female, located in the longitudinal gastric tube symmetrically across the gastric plane. Normally, a jellyfish goes through five stages in its life. First, the adult jellyfish will “lay” eggs and sperm into the water. These two cells combine to form a fertilized egg in water. The fertilized egg develops into a small larva, called a planula. It looks like a microscopic worm and can move freely through the water. The planula will look for a solid surface, such as the seabed, for shelter. During this time, it will develop a digestive system and be able to feed itself. Thanks to the right water and temperature conditions, the planula will turn into a polyp. Polyps sprout, multiplying themselves into large clumps that look like giant bushes. When the right conditions are met, the polyps release into many young jellyfish. After the jellyfish is produced, the polyp changes to a younger polyp form. Young jellyfish continue to grow into adults. Despite their unique beginnings, most jellyfish have a short life span, usually from a few hours to several months. Some species can live for several years. However, the immortal jellyfish (scientific name: Turritopsis Dohrnii) is outside this rule. The secret of “tricking” Death The Immortal Jellyfish is a jellyfish-like waterfowl, of the phylum Cnidaria, commonly found in the Mediterranean Sea or the Sea of ​​Japan. It is shaped like a bell, with a diameter of about 4.5mm. The membrane of this jellyfish is quite thin, except for a little thick at the top. Their stomachs are relatively large, bright red in color. Young jellyfish are 1mm in diameter and have only 8 tentacles evenly spaced along the edge, while adults have 80-90 tentacles. Immortal jellyfish can reverse their life cycle when injured or starving to death. This means they could theoretically last forever. When physically damaged or under stress from starvation, the adult immortal jellyfish will transform the body’s tissues and circulatory system back to a polyp state. Because of the loss of tentacles and the ability to swim, polyps again settle to the sea floor. Over the next 24 – 36 hours, this polyp will develop into a new polyp, located in the early stages of the jellyfish. Then gradually, this polyp will hatch into a jellyfish. This phenomenon is compared to the life cycle of a butterfly. Instead of dying, the butterfly can transform back into a caterpillar and then from the cocoon, it will spread its wings again. The process behind the “rebirth” of the immortal jellyfish is a process of differentiated transformation, which is extremely rare in animals. According to research by scientists, cells in adult jellyfish and cells in polyps are different. The process of adult jellyfish shrinking into polyps allows it to form a new body, different from its original form. But the new adult jellyfish and the old jellyfish are genetically identical. Reversing the life cycle can be repetitive. In perfect habitat conditions, immortal jellyfish will never die of old age. Ms. Miranda commented: ‘We can be too focused on the large jellyfish. But little animals like this can provide a lot of great science about jellyfish and the natural world.” Diagram of the life cycle of a jellyfish. Faint existence Scientists think that the immortal jellyfish likely existed in the oceans long before the dinosaurs went extinct about 66 million years ago. But research on this animal only began in the 1980s. Immortal jellyfish were first discovered by scientists in 1883, but it was not until 100 years later, in 1980, that people accidentally discovered their immortality. University students Christian Sommer and Giorgio Bavestrello collected polyps from immortal jellyfish and watched them until the polyps turned into jellyfish. As immortal jellyfish mature, they assume that they must reproduce before they die. But unlike other species, they quickly turn back into polyps and settle to the bottom of the tank. Through observation, the two students realized that when under stress, this jellyfish would fall to the bottom of the tank and transform without fertilization or becoming a planula. This discovery led scientists to name the jellyfish Turritopsis Dohrnii the immortal jellyfish. However, not always immortal jellyfish can “fool” Death. They are the prey of many other animals such as sharks and turtles. The polyps of the immortal jellyfish are also defenseless against the pursuit of sea slugs or crustaceans. It is difficult to find out how long the immortal jellyfish can live. Immortal jellyfish are very sensitive, so laboratory studies are also fraught with challenges. Despite the difficulties, Mr. Shin Kubota, a Japanese scientist, has been raising immortal jellyfish since the 1990s. He commented that taking care of them is very time-consuming. Every day, he has to monitor the water temperature, the ambient temperature, the salinity of the water. The species’ favorite food is shrimp eggs, which must also be crushed. Kubota’s research shows that, in about two years in captivity, the immortal jellyfish have “rejuvenated” about 10 times. This jellyfish has a relatively secretive lifestyle, so their development is difficult to detect. Small size, translucent color, so immortal jellyfish are hard to see with the naked eye. Another reason the immortal jellyfish’s existence is overshadowed is that their existence does not have a negative impact on the environment. Also, in the treasure of human knowledge, the immortal jellyfish is still a mystery to be discovered in the future.

For many years in a row, fishing and netting activities of people in the West are no longer as exciting as before. What can I say, when the water does not jump from the shore, fish and shrimp from upstream cannot follow the current but return. People had to look forward to the flood season in weariness. Uncle Tho has more than 30 years of fishing and netting on the Tien River. He is considered a master who knows the river and has the most experience in catching fish in the area. He knows each type of bait is specific to a certain type of fish, where there is a whirlpool and what fish to use the appropriate catcher. He is also a witness to all the changes on the river – where he and many other fishermen find a way to make a living, from the beginning of their career to the present. In the past, at the headwaters of the Tien River, the two banks of Tan Chau town and Hong Ngu town, almost always crowded with boats to catch fish. The most exciting is still in the floating season, when the spirit fish come from upstream, fishing activities not only take place during the day, but the river also shimmers with the lights of boats and boats to catch fish at night. Groups of people work together to pull nets and pour each batch of spirit fish onto the boat to be transported to the shore in time for buyers to make fish sauce and cook fish sauce. Or sometimes, just caught a mallet, a cotton ball, etc., people sell it right on the boat. Thanks to that, the whole river seems to be always bustling and bustling. Prepare nets to catch fish “Just every time the fish is thrown out, the fish sticks from the lead up to the top of the net, unable to remove it in time. And every time we unload the scrub to catch fish, I say it’s as fun as the festival,” said Mr. Uncle Tho continued: “But that was in the past, when it was far away, there were no more fish in the river.” Mr. Quy (35 years old), a fisherman on the bank of Tan Chau landslide, also joked: “One day, he hit a catch of big pangasius and snakehead fish. I knew right away that it wasn’t river fish, but fish that escaped from the rafts, but now it’s hard to catch such big fish.” A few years ago, because they could not bear with a moderate life, many fishermen decided to sell all their boats and canoes to take their families to Binh Duong to find a new job. Uncle Tho and Quy also went to Ho Chi Minh City to find a way to make a living. But soon, they returned to their profession, to the river… As something unknown, always associated them with this profession of lowering silver. “When I’m lucky, I can catch some cotton balls, I bring them down to the town market to sell them for a good price. Any unlucky meal is enough for 2 meals. Now I can’t catch fish to get rich like before, but I’m never hungry when I’m hungry,” said Mr. Tho optimistically. Then every day twice a day, they throw the motorboat out to the river, visit the nets, some pre-ordered fishing boats and then return with small achievements. The profession of “aunt and uncle” to them is not simply a profession, but it also seems to be a career. The river with them, is not only a place to make a living but also a place of affection.

Photo captions Dam Vac is most beautiful in the sunrise. The sun shines through the forest of High Hill, dyeing the water pink. In the sky, flocks of white storks and white cauldrons fly. Occasionally, kingfishers swoop down to the lagoon to catch fish. Under the lagoon, two or three bamboo boats are lined up horizontally, while swimming and knocking the fish to the east. Suddenly, the three boats turned sideways, the sound on the boat was as gentle as the music, sometimes fast, sometimes slow. It is the sound of mincing eel, mincing meat as bait for oil cloves. Chopping up an eel, my grandfather threw the bait into a large basket to soak it in the water. The oil shrimp rush to eat. My grandfather gently pulled up the big basket, hundreds of oil cloves lay white in the basket. He quickly dumped the shrimp into two pickles for my grandmother to carry to the provincial market to sell. People in the street compete to buy, blister oil is a specialty. People along the Vac lagoon have a rhyme: Dam Vac shrimp, lost in the sedge market A meal of nine pigs and ten buffaloes is not as good as an oil clove in Vac lagoon Dam Vac oil shrimp is most delicious at the end of summer and early autumn when it has eggs. My grandfather said, they call them oil cloves because they are very fatty, when fried without lard, the oil cloves are still very fragrant, fatty and delicious. Process oil cloves into many delicious dishes. The oil shrimps picked up from the lagoon are still fresh, squeezing out the intestines, keeping the egg bags, making them a little bit crispy, deep frying, drinking a glass of wine or a beer is delicious. Or buy some pickled cassava tops, cooked with oil cloves are also delicious. My grandmother said, the most delicious in the dishes made from oil shrimp is shrimp braised with soy sauce. She is also fussy. Wash shrimp, sprinkle with a little salt, shake well. New hard shrimp for storage. My grandparents are from Hung Yen, she makes very good soy sauce. The jar of soy sauce is usually left at the base of areca. Before storing the shrimp, a little sugar and ginger must be burned to form a bitter candy. She reserved a pot of land for shrimp storage. Ginger soy sauce with bitter candy boil old, evenly fire. She sprinkled a batch of cloves in and continued to boil. Like that, sprinkle boiled shrimp in turn. The fire is not too big, the pot of shrimp is simmering until the soy sauce is exhausted, reduce the fire, boil the fireflies, burn the edges, the sweet aroma is new to the pot. The dark shrimps are still intact and not broken, Watching her pick up the shrimp on the plate, smelling the aroma of braised shrimp, we both looked at the plate of shrimp and rubbed it. Now that I think about it, I still feel hungry. When we ate with new rice, we all said “delicious, delicious”. My grandfather sipped a cup of wine and read the verse: Even though the horse is nine cows and ten buffaloes, Not as good as the oil in the Vac lagoon. Shrewish!

Why does your home cooked shrimp dish often have a fishy smell, not as delicious as the restaurant even though you have tried to marinate the spices fully? Professional chefs share that when preparing boiled shrimp, especially after preliminary processing and cleaning, put the shrimp in boiling water. This will inevitably cause shrimp and shrimp to be fishy, ​​not delicious and rich enough. So the way to boil sweet and fragrant shrimp lies in the secret of soaking shrimp with white wine. After cleaning the shrimp, put in a bowl, add half a cup of white wine and marinate for about 10 minutes. This will help the shrimp to be more clean and more importantly, will eliminate all the fishy smell of the shrimp, and at the same time help the shrimp when cooked is softer and sweeter. Another important secret is that when boiling shrimp, it should be boiled in boiling water, not in cold water. This will make the shrimp lose its freshness, lose its sweetness and also make the shrimp fishy. After marinating shrimp, you put clean water in a pot to boil. Add ginger, a crushed lemongrass, half a teaspoon of sesame oil, and then add the shrimp. Boil for about 2 minutes, when the shrimp shrinks, the whole body turns pink and red, you can take it out. Pay attention not to boil shrimp for too long, this will make shrimp dry, hard, and friable. Illustration. You should pick up shrimp in a perforated basket, drain before placing on a plate. Should not be picked up immediately on the plate, the water leaking from the shrimp will make the shrimp soft, mushy, lose firmness and delicious. In addition, boiled shrimp is only best when it is hot, so make this dish last and let your family enjoy it right after boiling. The secret to beautiful red and pink boiled shrimp Why do delicious, stretchy shrimps, through your processing hands, end up becoming pale, dark in places, white in places, lacking in aesthetics and not attractive at all? The reason is because in the process you omit a very important seasoning. That is sesame oil. This spice is also the secret to boiled shrimp that is always red, evenly colored and eye-catching. In the process of boiling shrimp broth, you add spices to help bring up the smell, and at the same time eliminate the fishy smell of shrimp such as ginger and lemongrass. After the water boils, pour in the shrimp, and at the same time add a tablespoon of sesame oil. Shrimp soaked in sesame oil will have a vivid bright red color, and the shrimp flavor will also be more delicious. Notes when making boiled shrimp: – When choosing shrimp, you must first choose shrimp that must be alive. You notice that the shrimp has a shiny, smooth shell, living between the fresh and clear shrimp body, that is the delicious, firm shrimp. Only 5 minutes, you have a boiled shrimp dish that is both rustic and extremely delicious. Hope you enjoy the boiled shrimp dish.

Khanh Hoa newspaper reported, after more than 1 year appearing in Khanh Hoa, Japanese gourd proved to be very suitable and a good choice in the process of crop transformation of farmers. Mr. Paul Edward, Director of Capsi Food Company Limited – an enterprise that has planted 340 Japanese gourds, said: After nearly 2 months of planting, the trees have started to bear fruit. Each string can bear fruit continuously for 6 months. In total, one life cycle, one gourd gives 8-12 fruits, each weighing from 9-12kg. Not only in terms of productivity, in terms of proper care and technical process, the quality of the gourd is large and round. The gourd weighs 9kg. (Photo: Khanh Hoa Newspaper) After harvesting, the enterprise will process the gourd by cutting it into 3mm thick and 3cm wide strips, then dried and packaged. Part of it is sold to the domestic market, while most of it is exported to Japan and China. Country. Dried gourd fiber is used in cooking. It is expected that the domestic price of dried gourd fiber can reach 1 million VND/kg. Unique style of ‘putting money in a bucket, getting things in a pot’ during Covid-19 Nguoi Lao Dong Newspaper reported that, in the face of complicated developments of the Covid-19 epidemic, many home-based small businesses in the 7.2 ha temporary market in Vinh Phuc (Ba Dinh, Hanoi) have devised a way to put food in. The buyer then puts the money in the bucket next to it to limit contact and crowd gathering. People who come here to buy goods must stand behind the barricade, not be in close contact and must keep a minimum distance of 2m. Disinfectant water is placed in front of the door by many home-based small businesses for guests to use. Strange dish ‘crawfish on the tree’ of the people of Lang Speaking of Lang Son cuisine, in addition to humiliation, roast duck, and roast pork, there is also a rustic dish with the taste of the mountains and forests of the Tay and Nung people, but not everyone knows it, which is “forest shrimp”. According to Dan Tri newspaper, this strange dish is delicious, but the price is quite high, about more than 300,000 VND / kg and not always available. “Forest shrimp” clinging to trees. Called “forest shrimp” because this species has a similar shape to shrimp but belongs to the insect family. “Forest shrimp” has a small size, which is as big as an adult’s little finger. This species has locust-like legs, the whole body is gray in color, slightly pale. It is from their strange shape and habit of preferring to live in places with a humid climate, dense trees, or shelter in large tree holes that only exist in the deep forest that people give them a strange name. wild shrimp”. The sticky rice shop has a weird name but the food is absolutely delicious This sticky rice shop has the real name Xoi Man, but most customers call it “sticky rice mortuary”. Explaining the strange name, Mr. Luu Bao Minh, the owner of the sticky rice shop, shared on GiadinhNet: “In the past, the restaurant was located on the corner of Nguyen Tri Phuong and Tran Phu streets, but since moving here, it is located near funeral homes and shops. Selling boxes, funeral services, hospitals, so the restaurant is named like that. The sticky rice shop is a car with a glass cabinet that looks like a bread cart that is often seen on many streets in Saigon. The pot of sticky rice is mounted on a gas stove placed in the car, the sticky rice is always smoky. The shop only sells salty sticky rice. In addition to the main ingredients, which are sticky rice, sausages and cotton balls, there are also onion fat and fried onions to create aroma and round taste. Another plus point is that the shop sprinkles more crushed peanuts, creating a strange taste because salty sticky rice is rarely used by this ingredient. Another interesting thing is the unique way of eating, sticky rice will be wrapped in fresh banana leaves into long rolls like Tet cakes. Where guests eat, tear the banana leaves there, absolutely do not use a spoon. Strangely, banh cuon filled with broth in Cao Bang If the light rolled in many places is just a layer of powder coated, added inside with meat, wood ear dipped with fish sauce, Cao Bang rolls are completely different, served with a bowl of bone broth. Cao Bang people consider banh cuon eaten with bone broth as a specialty, a rustic breakfast gift for generations. When eating, the cake will be submerged in a bowl of soup with a little chili, sour bamboo shoots. Instead of sweet and sour fish sauce, Cao Bang rolls are eaten with clear bone broth with chili and bamboo shoots soaked in honey, so this dish is also known as “banh cuon soup”. This is a way to distinguish it from other regions such as banh cuon Phu Ly (Ha Nam), banh cuon Thanh Tri (Hanoi). The farmer who planted a strange jackfruit seed did not get enough fruit to sell According to Dan Tri newspaper, old farmer Nguyen Minh Trang (70 years old, in Vi Dong commune, Vi Thuy district, Hau Giang province) is known as the “father” of the red-fleshed jackfruit tree in the region. Mr. Trang was the first to bring this strange variety of jackfruit to the locality to plant, and also a seller of jackfruit seeds to his relatives. This type of jackfruit has brick red citrus, sweet taste, both chewy and crispy. On an area of ​​1.5 hectares of jackfruit is being harvested, each month Mr. White can collect up to 4 tons of fruit. Because the price of jackfruit is very high, at 70,000 VND/kg, Mr. White can pocket up to 3 billion VND each year. Ca Xiu – a unique specialty only in Kien Giang Ca Xiu is a unique specialty in Ha Tien (Kien Giang). According to Knowledge and Life, the appearance of ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. Diners, when they see the coffee bean, have a feeling of fear, not daring to touch chopsticks. Ca Xiu is a unique specialty in Ha Tien (Photo: IT) Not only has a fancy shape, this dish also makes people curious about its taste. When catching Ca Xiu, people bring salt similar to the three-knot salt. From salted coffee, people have created many delicious and attractive dishes. Strangely, the market in Yen Bai is priced at 5,000 VND According to the Vietnam Agriculture Newspaper, the “5,000” market is located along Highway 32 from Van Chan to Nghia Lo town, Van Chan district, Yen Bai province. Here, the highlanders sell agricultural products and local products at the price of 5 thousand VND. According to longtime traders, the market has been established for more than ten years. Because it has no name and has not been planned as a people’s market, people and passersby call it a 5,000-dollar market or a one-price market. Market 5 thousand is not only meaningful in terms of commerce but also a cultural address that attracts tourists near and far because of the simple, rustic and genuine human factors here. Hanh Nguyen (Synthetic)

Ingredients of lotus root salad with shrimp and meat 400 gr lotus root
200 gr prawns
200 gr pork belly
1 carrot
Lettuce, coriander, chili, garlic
Crushed roasted peanuts, fried onions
Seasoning: Fish sauce, salt, sugar, salt, lemon, vinegar. Delicious dish every day: Lotus root salad with shrimp and meat. How to make lotus root salad with shrimp and meat Wash lotus root, tear it in half, mix with 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons of vinegar. Carrots peeled, washed and thinly sliced, mixed with 1 teaspoon of salt, left for about 15 minutes and then squeezed out the water. Coriander, washed, finely chopped. Chili, minced garlic.
Shrimps are washed, boiled for about 10 minutes, then taken out, washed with cold water and peeled, removed the black thread on the back and split the shrimp in half. Bacon is only washed, boiled, cut into thin pieces.
Mixing salad dressing: Mix 2 tablespoons of fish sauce, 1.5 tablespoons of sugar, 2 tablespoons of filtered water, 1 teaspoon of lemon juice with garlic and minced chili.
Put the lotus root in a large bowl, add carrots, shrimp, and meat, then add the salad dressing and mix well. Leave for about 5 minutes, then re-season the seasoning so that it is sour and sweet. Add cilantro, mixed coriander, then put the lotus root salad with shrimp and meat on a plate, sprinkle with fried onions, and roasted peanuts to complete.

Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

According to the people of Nhan Trach beach village (Bo Trach district, Quang Binh province), Nhan Trach personal market has existed for a long time and has its own characteristics of a coastal fishing village. Nhan Trach market only takes place within 3 hours, from 4 am to 7 am every day. Boats of fishermen in Nhan Trach sea village (Bo Trach district, Quang Binh province) docked at the start of the Nhan Trach market meeting. The boats of fishermen in Nhan Trach sea village (Bo Trach district, Quang Binh province) came to the shore carrying fresh seafood. Fresh scads are caught by the fishermen of Nhan Trach sea village and brought to the shore for the market. Fishermen transport fish from boats to Nhan Trach market. The scene of buying and selling fish takes place bustling in Nhan Trach market. Many small traders in the big markets of Quang Binh province such as Dong Hoi, Hoan Lao (Bo Trach district), Quan Hau (Quang Ninh district) … come to Nhan Trach market to buy and sell seafood. Ms. Nguyen Van (70 years old, in Nhan Trach commune, Bo Trach district, Quang Binh province) said: “I got up early and went to Nhan Trach market to buy fresh fish that fishermen had just caught. The fish is brought home and cooked immediately, so it is very delicious, salty and salty with the taste of the sea.” Fresh squids have just been caught by fishermen and brought to Nhan Trach market for sale. The fishermen of Nhan Trach sea village had a “sea fortune” season, brought them to Nhan Trach market, and were immediately purchased by traders.

– 6 – 7 lemongrass plants – 350g minced fresh shrimp – 1 teaspoon minced garlic – 1 teaspoon minced red onion – 1 teaspoon minced ginger – teaspoon of salt – 1 teaspoon pepper – 1 teaspoon fish sauce – 1 teaspoon olive oil – 1 teaspoon cornstarch – Put the shrimp in the freezer for 20 minutes. – Cut lemongrass into pieces about 5-7 cm long. Peel off the outer skin of the lemongrass if it is dry, then make a few incisions along the lemongrass body, this will help the aroma and flavor of the lemongrass infuse into the shrimp. – Put the shrimp, garlic, shallot and ginger in a food processor and puree, stirring occasionally during the grinding process. Next, add salt, pepper, olive oil and cornstarch to the blender and continue to blend until smooth. – Grasp the shrimp mixture around the lemongrass tree skillfully and beautifully, just the right size. Should wrap evenly and tightly around the lemongrass tree. – Put a large oil pan on the stove and bring to a boil, then put each shrimp wrapped in lemongrass and fry on high heat. When the shrimp is golden brown, remove to a plate. – Served with dipping sauce or chili sauce, salad and herbs, you can also eat with vermicelli. Trick you: Shrimp soup can be made using sugarcane instead of lemongrass, but lemongrass is popular, easy to find and makes the dish more fragrant and delicious. Before wrapping the shrimp, you can pre-cook some of the minced shrimp to taste and adjust the seasoning to suit your taste. PV (St)

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.

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.

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.

I thought no one would dare touch this ugly-looking beetle. But unexpectedly, Ca Nieng appeared in the list of specialties not to be missed when coming to the low-lying area. Photo: Internet If ca cuong is impressed by its pungent taste, ca cuong brings a unique nutty and rich flavor. The shape of the stick is similar to the “brother” with black wings and a small round body the size of a finger. Ninh Binh people also often call Ca Nieng “deep water”. Photo: Internet If you are a newcomer to the ancient capital, surely no one would have expected this to be a famous specialty of the ancient capital. This type of insect is not uncommon. In leisurely afternoons, people often go to the field to “sock” a few times to get a basket full of cassava to be processed. Cut off the legs, remove the wings, remove the belly and wash. Roast the eggplant like shrimp and shrimp with fish sauce and salt to taste, so you have a meal to bring rice. Photo: Internet The dish is somewhat modest and popular like that, but for the villagers, there is nothing like it. Stir in a bowl of hot rice and then pick up a piece of roasted coffee, so rustic yet delicious. Each of them creates a very unique flavor but is strangely combined. The fragrant sticky rice mixes with the greasy, crunchy texture of the spice tower. Sometimes you have to “clean” a few bowls. Photo: Internet The pleasure of enjoying roasted coffee is at the end of the meal, take a piece of burnt rice for a few fish and then curl it, bite it lightly and slowly chew it, the country flavor spreads gently in the throat. Although there are countless dishes from the garden, but Ca nieng has a unique and unmistakable taste. Having the opportunity to visit the beautiful land of Ninh Binh, do not miss the opportunity to enjoy these rustic but rich local culinary culture.

Fried rice husk shrimp Rice husk shrimp is also known as riu shrimp, seaweed shrimp, gull shrimp or copper shrimp… This is a small species of shrimp, light green or white, transparent, proliferating naturally and sweetly aromatic. Some delicious dishes to mention are fried rice husk shrimp with coconut milk, making papaya salad, fish sauce, rim or cooking vegetable soup. In Ho Chi Minh City, the flavor of rice husk shrimp in the fried version also gives diners a new experience. Address: 79th Street, District 7 Price: 120,000 VND Business hours: 17-23h Diners use green vegetables to roll fried rice husk shrimp and dip it in chili fish sauce. Photo: Onghoangtrasua. Diners commented: Onghoangtrasua: “Waiting time for fried rice husk shrimp is about 15 minutes. The shrimp is rolled with fried flour and shredded taro. The dish is golden in color, crispy. Diners enjoy it with raw vegetables, dipped in dark chili fish sauce. taste”. Noodles with fish sauce Bun Mam originated from Cambodia, cooked from beef sauce. When imported to Vietnam, the noodle dish stands out with the broth flavored with fish sauce or fish. Crispy roasted pork, shrimp, fresh squid or chewy fish cake are the ingredients that contribute to creating a rustic and strange version of cuisine. Diners enjoy noodles with split spinach, lily stalks, bitter vegetables, banana corn … Address: Khanh Hoi, District 4 Price: 67,000-80,000 VND Business hours: 9-21 o’clock Bun mam has a typical flavor from Linh fish sauce and choke fish. Photo: Ntnamhair. Diners commented: Khiem Nguyen: “Delicious vermicelli, you should choose a regular bowl because the special type is not too impressive, the price is much different”. Vo Trang: “A bowl of shrimp, squid, fried spring rolls, chili rolls, roasted pork, vermicelli and vegetables. The broth is not really rich. Fried rice is the best ingredient in the bowl of vermicelli. The price is high compared to the quality. Quantity of dishes. The plus point is polite staff, clean space”. Fish sauce hot pot, islet hot pot Islet hotpot, mam hot pot cooked in the Western style are the dishes that attract Saigon cuisine followers. The restaurant uses a pot with a coal-fired tube in the middle, which is like an island, a mound of earth floating in the surrounding water. In addition to the main ingredients such as meat, fish, shrimp, squid, okra, mushrooms, diners enjoy hot pot with chili fish sauce and bitter vegetables, light vegetables, rice balls, tubs … Address: Nguyen Xi, Binh Thanh District Price: 159,000 VND Business hours: 16-22h The islet hot pot has a coal burner in the middle like a mound floating in the water. Photo: Samlacareview. Diners commented: Hoanglamfoodie: “Cu Lao hotpot has a flavor of bar water, a variety of ingredients including pork, heart, liver, duck gizzard, shrimp … You can choose noodles or instant noodles. The price is quite affordable”. Hieu Ng: “The fish sauce hot pot is full of noodles, vegetables, beef, seafood and 3 pieces of howling fish are available in the pot. The broth is a bit salty, the seafood is not too fresh but edible. The shop is easy to find, free parking. fee, fast service. Clean space, indoor and outdoor seating.” Pancakes The Western version of banh xeo is usually large in size, served with a variety of vegetables and dipped in sweet and sour fish sauce. The following restaurant is an ideal rendezvous for you to sip pancakes with a thin and crispy crust, folded in a semicircle. Rich ingredients include shrimp, meat, squid combined with enoki mushrooms… depending on the customer’s choice. Address: Dien Bien Phu, District 3 Price: 50,000-60,000 VND Business hours: 15-22h Western pancakes are large in size, served with a variety of vegetables. Photo: Caoduongtamlinh. Diners commented: Leosnak: “The restaurant is crowded but quite clean. The cake is delicious, the sauce is rich in flavor, the crust is not too much oil. The highlight is the green vegetable tray in the West.” Your Little Penguin: “Pretty big pancakes, crispy, thin crust. Priced mixed cakes, enoki mushrooms, shrimp, squid, meat, green beans and eggs, fatty panther taste. Reasonable price, free parking. “. The satay noodle dish of the western river region This special noodle dish requires sophisticated processing, combining many spices together to create a delicious and irresistible final product.

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.

Illustration. Photo source: Internet Resources: Duck eggs: 4 Onion: 2 medium bulbs Scallion: 1 handful Cilantro: 1 bundle Spices: seasoning seeds, cooking oil, pepper … .. Scallions washed, chopped. Cilantro washed, chopped. Eggs break each egg into a small bowl and then pour it into a large bowl, avoiding the damaged fruit that will damage the whole egg bowl. (Mothers remember that when the eggs are broken, they should not be eaten because at that time in the egg will produce a lot of toxins) Add onions, scallions, and coriander, beat them well with eggs and season well. In a hot oil pan, fry each teaspoon of eggs, let the heat simmer so that the eggs and onions are just cooked, the outside is golden brown, picked out, and put on a paper blotter. Serve hot plates with lucky water, vinegar, and chili. Chicken fried with pineapple Illustration. Photo source: Internet Resources: 250g chicken breast 1 bell pepper 250g fragrant 5g ginger Minced garlic, minced ginger (optional amount) Spices: Tomato sauce, soy sauce, salt, cooking oil Making: First, you cut the pineapple and bell peppers (remove the seeds) into bite-sized pieces. And your chicken breast is also chopped, then marinated with 1.5 tablespoons soy sauce and ½ teaspoon of salt for about 15 minutes. You put the oil pan on the stove, when the oil is hot, let the marinated chicken fry for 7-8 minutes, then take out to drain the oil. After that, you put the chicken back in the pan with bell peppers and cut fragrant. Continue to stir-fry until the chili is tender, season with 3 tablespoons of tomato sauce, 1.5 tablespoons of soy sauce, 1.5 tablespoons of sugar, minced garlic and minced ginger. Finally, you stir to allow the taste, then turn off the heat. That is done Squash soup with shrimp Illustration. Photo source: Internet Resources: 1 squash, 10g shrimp. Scallions, cilantro, spices Making: Squash, preliminary processing, cut into small pieces to taste. Peeled shrimp, remove the head and legs, wash the prawns and crush them slightly, season with salt, fish sauce, sugar, pepper, seasoning powder, leave for 15 minutes to soak the spices. Scramble with a little oil, then stir-fry the prawns. Add enough water. Boil water, remove all foam, cook the zucchini to cook, taste to taste.

When cooking nutritious porridge for babies, mothers need to know more about cheese ingredients because talking about the deliciousness and nutritional content, cheese is the top priority. Entering the rich world of cheese, Mom is easily overwhelmed by the variety of varieties. Hundreds of cheeses differ in color, flavor, smooth or hard bottle, lustrous or with a musty, sweet or smelly rind. Choosing which kind of baby food to eat at this time is also a problem! After 6 months of birth, when the baby starts to eat solids, mothers can add cheese to the daily menu. However, it should be noted for the baby to get used to it gradually and probe his / her reaction. The most common cheese breastmilk knows about is probably the cheese that is produced and packaged into triangular pieces, packed in a round 8-piece box. This type of mother can buy ready and refrigerate for a month without fear of expiration date. Fresh cheeses come in a variety of varieties, but are less popular. Mother should type cheeses for babies under 1 year old, with fat content not exceeding 20%. For the best effect of cheese, children should only be fed with snacks, or combined with products such as spread on bread, mixed in flour, porridge … Instructions on how to cook cheese porridge for babies: 1. Broccoli, shrimp and cheese porridge Resources: Fresh shrimp; Rice, Broccoli; Onion; Cheese; Sesame oil coffee; Sesame oil; Spices, fish sauce, salt. Processing: Rice rinses, soak for about 60 minutes to soften Shrimps are peeled, split back to get black thread. Chopped broccoli, peeled, chopped onions Heat cooking oil, fry the onion, add the prawns and stir-fry. Next, add the chicken and rice broth to low heat for about 40 minutes. After the porridge pot is cooked, add the broccoli to cook again. Cook broccoli, add a little cheese to the porridge pot, turn off the heat. Let your baby use it while it’s still warm. Cheese salmon porridge Resources: Salmon; Rice; Purple onion, garlic, ginger, scallion; Spices, fish sauce, cooking oil; Cheese Processing: Be careful in the process of preparing salmon, see if the fish has bones, and take lemon to remove fishy smell. Should mince or puree salmon Chopped green onion and ginger and chopped shallot and garlic. Next rinse the rice and add water to cook porridge. You can cook with a rice cooker, a pressure cooker or a regular pot. Put the pan on the stove, scent the garlic onion and add the minced salmon. Add a little fish sauce to infuse the fish with spices. Each time you eat, take a bowl of porridge and add salmon. Cook, when the porridge is boiling, you add the porridge and add a piece of cheese and stir well. Now it is possible to feed the baby. 3. Carrot cheese porridge: Resources: Carrot, Rice, Cheese, Spices, Fish Sauce, Olive Oil. Processing: Peel off the carrots, wash them and put in a pot to boil. When it’s ripe, bring it to puree. Before you grind, you can add a pinch of salt to make the carrots more flavorful. Rinse rice, cook porridge with rice cooker or pressure. You should soak the rice 1 hour in advance to make the rice bloom and when it cooks the porridge it will be softer. After the porridge is cooked, add the pureed carrots and stir well, add a little fish sauce, you can add 1/2 teaspoon of olive oil for your baby. When the porridge is delicious, take a piece of cheese and put it in the pot, then stir well. When finished cooking, scoop into a bowl and let your baby use while it is still warm. Principles when cooking cheese porridge for babies to eat, mothers need to remember some principles: To eat cooked food, turn off the heat, then let cool about 70 to 80 degrees, the new mothers add cheese to not lose quality. Do not cook with crab, eel, spinach, spinach. Because the amount of fat in cheese is quite a lot, when cooking for your baby should also pay a little attention to reducing the amount of cooking oil to avoid excess.

Ca Mau dried shrimp is delicious because it is made from fresh shrimp living under the mangrove canopy. Ngoc Hien district, which has an area of ​​about 21,000 hectares of shrimp farming land under the canopy of mangroves and mangroves in 2011, was recognized by the Department of Intellectual Property (Ministry of Science and Technology) for the collective mark “Rach Goc Dried Shrimp. “. According to local people, the profession of making dried shrimp in Rach Goc town, Ngoc Hien district has been around for hundreds of years. In the beginning, people boiled shrimp and dried them with the aim to preserve them longer. But when dried shrimp products were exchanged, bought and sold, people gradually became known, sought to buy and buy and create a brand. In Ngoc Hien district gradually formed establishments specializing in the processing of dried shrimp and increasingly developed. There are some establishments that have adopted processing technologies to increase productivity and better product quality. The processing of dried shrimp is not too complicated. After being purchased, the raw shrimp will be classified to boil for about 15 – 17 minutes. Boiling with hot steam or boiling water directly must also ensure that it is tightly covered so that the shrimp shells swell to break the shell. Good sun exposure for 8 hours will dry. Then, the shrimp are dried for about 30 minutes to make the shells crispy and easy to separate. Shrimp shelling or sorting is also done by machine. After that, workers reclassify them once to ensure even shrimp size. “Rach Goc dried shrimp” has 2 types: marine shrimp and square shrimp. Dried shrimp made from land shrimp, naturally raised silver shrimp in square is better. The best dried shrimp are made from wild shrimp. This dried shrimp has a brighter red color, even juices and is sweeter than all other dried shrimp. Ca Mau dried shrimp has been known nationwide for a long time. Dry shrimp production establishments in Ngoc Hien district are always in a state of “not doing enough to sell”. In February 2021, the Vietnam Record Organization recognized that the product “Rach Goc Dried Shrimp” was among the top 100 specialty gifts of our country./.

Illustration. Photo source: Internet Resources: Ground gold oats: 3/4 cup Milk: 3 cups Virgin olive oil: 1/8 cup Butter: 1 teaspoon Chopped onions: 1 bulb Shrimp, peeled, gutted: 450 grams Spices: Salt, white pepper Tools: Pot, pan, kitchen Put the milk in a saucepan and bring to a boil, then stir the oats by stirring until the dish is smooth and cook for 10 minutes. Melt butter and heat olive oil in a saucepan, add chopped prawns and shallots, stir fry, season with salt and pepper to taste for 4-5 minutes Put the fried shrimp in the porridge pot and cook for another 10 minutes to complete. Oatmeal, black sesame cake Illustration. Photo source: Internet Resources: 200g oatmeal 3 eggs 2 boxes of unsweetened yogurt (200ml) 80ml honey 35ml lemon juice 1 pinch of lime peels 30g black sesame (roasted) 1 teaspoon baking powder 1 teaspoon of baking soda Making: Mix well egg, yogurt, honey, lemon juice, grated lemon peel. Then, add the oats to the above mixture and add the black sesame seeds, salt, baking soda, powder. Bake 180 degrees for 30-35 minutes (Or cook the rice cooker by pressing the “cook” button 2 times, total cooking time is about 30 minutes). Minced meat oat porridge Illustration. Photo source: Internet Resources: 300g rolled oats (type rolled oats) 1.5 liters of water 200g minced lean meat 50g peas and corn kernels 1 tablespoon delicious fish sauce Scallions, chopped cilantro, pepper Making: First of all is the rim of minced meat. Put the meat in a small pot with fish sauce, a little pepper powder, a mixture of peas and corn. Simmer until meat is cooked. Tasting spices. Next, add the oats and water to the pot. Bring to a boil, then turn to medium heat, continue for about 5-10 minutes until the oats are cooked and thickened (if the porridge is a bit thick, add water, if it’s liquid, boil a little more to compare). Put minced meat in the porridge pot, boil again and season to taste. Ladle porridge into a bowl, sprinkle onions and cilantro. Eat hot.

Resources: – 200g of copper shrimp – 1 pack of fried flour – 1 teaspoon ground pepper 1/4 teaspoon salt – 1/2 teaspoon of seasoning seeds – Chopped scallions – 1 cup of filtered water Making: Shrimps bought and washed through plenty of water. Mix all ingredients including fried flour, water, salt, seasoning seeds, pepper, onions into a even mixture. Put the washed shrimp in, mix well and fry the oil in medium heat, take out to absorb the oil on the paper. Eating with raw vegetables, cucumber, sweet and sour fish sauce is very suitable. Shrimp soup with star fruit Resources: – 200g of copper shrimp – 3 sour star fruit, 2 ripe tomatoes, green onion, guise leaves – 1 teaspoon powdered soup, 1 teaspoon fish sauce, 1 teaspoon sugar Making: – The shrimps are picked and washed, stirred evenly with a pinch of salt. – Star fruit cut off the edge, sliced ​​fruit horizontally. Tomato peeled, cut areca zone. The guise leaves and green onions are chopped, the head is white and left on. – North the pot on the stove to add oil to the aromatic chopped purple onion, pour the shrimp into. After that, add tomatoes, followed by star fruit and sauteed. – Pour 1400ml of water into the pot, season to add 1 teaspoon of soup powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar. – When the soup boils evenly, turn off the heat and add the sliced ​​green onions and guise leaves on top of a few slices of fresh chili. Ladle the soup into the bowl, use it hot. Green shrimp salad Resources: 200 g Shrimps Papaya 1 / 2kg 1 lemon Chili Fried onion Roasted peanut Herbs Other spices Steps: Shrimps must be fresh, washed to drain. Marinate the shrimp with 1/2 teaspoon of salt + 1/2 teaspoon of MSG. Then bring the shrimp to high heat. When the water is depleted, lower the heat and add 1 tablespoon of water ball + 2 teaspoons of sugar and 1 tablespoon of cooking oil to make the shrimp shiny. The papaya portion of the papaya you use is shredded to grate and put in dilute salt water to soak. Then take out the papaya juice to drain the papaya, you should choose the fruit that is red but not too ripe for it to be crispy and sweet. You prepare roasted peanuts and golden onions, if not they can be ignored. Prepare the most raw vegetables, the herbs that create the scent of basil, or cinnamon. And if there is sesame rice paper to serve, the better. Make sweet and sour fish sauce to mix the salad with lemon, garlic, chili and fish sauce, adjusting by cooking a little at a time. When the papaya is finished, add the roasted shrimp. Finally, add chopped cilantro + sprinkle with peanuts and scallions wait a moment for the ingredients to infuse each other. Vegetable salad with copper shrimp Resources: – 1 bunch of water spinach
– 200g of copper shrimp
– 1 lemon
– 1-2 chili
– 1 garlic bulb
– 100 roasted peanuts
– Salt, sugar, water
– All kinds of herbs (basil, oregano, aromatic) Making: Step 1: Morning glory pick up all the leaves, wash them and drain them. Step 2: Boil a pot of water on the stove, add water spinach to boil. Take out water spinach and soak it in boiling water to cool with ice. This will keep the vegetables crispy and green. Step 3: Wash the copper shrimp, add some cooking oil and then cook it. (When roasting teaspoon of seasoning powder), roast dried shrimp and then place on a plate. Step 4: Wash all kinds of herbs, finely chopped. Step 5: Lac brings lies. Step 6: Put the dried water spinach into a clean bowl, add the cooked shrimp with herbs, then slowly add the sauce to mix well (Mix fish sauce: fresh lemon juice (2 tablespoons): 2 tablespoons of sugar : 3 tablespoons of water: 1 tablespoon of flour with minced garlic, chili. (The way to mix fish sauce is only corresponding) you should re-season the salad to taste sour – salty – sweet balance to suit the taste family seasoning). Step 7: Sprinkle roasted peanuts with the rest of the herbs and mix again. Put the spinach salad on the plate to decorate it beautifully and enjoy it. Tieu Bao (Synthetic) Photo: Collectibles

Hyacinth is also known as Western water hyacinth or Japanese duckweed, there are many in the river. In the past, water hyacinth was just an aquatic species drifting along the water, an unusable herb but a very dear, close image to Mekong Delta farmers. The hyacinth has a delicate purple heart color with no fragrance, and on its yellow-spotted petals looks like peacocks showing their tails. The average football stirred the song Water hyacinth is picked and washed, cut off the book to drain. Put the oil in a pan, fry the garlic for fragrant, pour the marinated shrimp into the pan. The aroma is soaked up, the hyacinth is added, and the lid is closed. Just a little, the hyacinth has fallen, seasoned it again to taste it and reminded it from the kitchen that there was a delicious, clean and rustic dish. Pick up a shrimp with hyacinth flower and dab it in a cup of soy sauce and bring it to your mouth to chew slowly, you will “keep listening to” the sweet, chewy taste of the shrimp; The taste is soft, sweet, and the typical aroma of hyacinth, once eaten, will forever remember the taste of the country. What is better than when enjoying a hot meal with the family with a plate of water hyacinth stir-fried with shrimp, both simple and delicious, while not worrying about vegetables being “dirty” by fertilizers, chemical drugs. Previously, the dishes from water hyacinth were only the dishes of the poor, now they have become attractive and classified as specialties, already present in many restaurants for visitors to enjoy. when I have the opportunity to come to the West.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”: “The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a little hotly, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ” Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish. Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine. Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand. That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics and chemistry to the processing, altering the structure of the dish, providing an alternative culinary experience. Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs. Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, taste can change at salty, sometimes light. On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different. “Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily receive and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern. “The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes. First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp. In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients. To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color. This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauces. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce. In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. Shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the deep fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then sautéed golden. Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer. The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel. The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds. The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version. Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, and fixed the falling ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel. The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, on a table with candles, knives and forks, there is a attentive service staff. Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops. Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor. In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes. It is difficult to judge which version of the cake is better because each type of processing has its own characteristics. If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing intact shrimp with fish sauce, you should choose the original version of shrimp cake. If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine. For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail. These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners. The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right away when it touches the tip of the tongue. The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste. In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

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

When processing shrimp, you should not season too much because shrimp already has a natural sweet taste, plus they are quite soft, so it is not necessary to add too many different spices, making the shrimp taste overwhelmed. completely. Women just need to add a little salt and pepper to get a delicious dish. Illustration. Shrimp thawed incorrectly Food, especially meat, fish and seafood, if thawed incorrectly for a few hours, will contain up to 10 billion germs / 1 gram of food at room temperature. Two common methods are quick thawing and slow thawing. Microwave Fast defrosting: The advantage is that it is quick, but susceptible to infection if you do not cook it immediately or freeze it. Take the right amount of time to avoid overcooking. Thawing time for small shrimp is about 30 seconds and large shrimp is about 1 minute. Slow defrosting: remains the best method for food flavor and texture and minimizing contamination. Thawing frozen shrimp is best kept overnight in a sieve. Limit direct immersion of shrimp in water, because shrimp will soak in water and affect muscle strength. If you are processing shrimp, you should avoid soaking the shrimp, because oil will cause burns during frying. Cook shrimp for too long Fish and seafood cook much faster than meat and poultry. The muscles in seafood are made up of bundles of fibrous protein cells. In seafood, however, these bundles are much shorter and the connective tissue that holds them together is much thinner. Overcooked shrimp will be difficult to peel, the meat will chewy and reduce the sweetness. Do not cook shrimp shells and heads Maybe you didn’t know: The head and shells of the shrimp help retain the most flavor of shrimp and also contain a lot of calcium. Keeping the shells of shrimp while cooking will help the shrimp dish taste sweet and fragrant. In addition, the shrimp head can also be used to cook various types of soup such as gourd soup, squash soup, and melon soup. To get the most out of the head, including the antennae, you just need to remove the shrimp feces. Then puree the shrimp, filter the water and use that water to cook the soup as usual. The soup is guaranteed to be sweet and very “bring rice”! In general, it only takes you a few minutes to process shrimp, namely: Boiling: When boiling shrimp depending on size: small and medium shrimp takes 3-4 minutes, large shrimp takes 5-8 minutes. When ripe shrimp look a bit cloudy, some will float on top. Bake: Great for large shrimp and seafood. For added flavor, you can marinate with a little fish sauce, salt, and pepper. Baking time takes 3-4 minutes and remember to stir shrimp while baking. Pan: Use 1 teaspoon of butter or olive oil, cooking oil in the pan, add a little seasoning, depending on you. Let the fire just turn continuously, the shrimp turn to a beautiful red color that is ripe, you will take 3-5 minutes. Frying: Flour roll shrimp, shrimp wrapped with rice or potatoes need a crispness and a golden color. Fry at a temperature of about 190 degrees Celsius, for about 3-5 minutes, depending on the size of the shrimp, the amount of oil and the temperature. Steaming: Put some seasoned shrimp into the steaming tube, depending on the quantity and size of shrimp, it will take about 3-5 minutes.

BBQ, short for Barbecue, is a form of barbecue directly on a charcoal fire. Types of beef, pork, chicken, lamb … are marinated with bold spices, coated with a sauce and placed on bright red embers. This type of party appeared long ago in the UK, USA, Australia, New Zealand … then spread to Asia, including Vietnam. In Ho Chi Minh City, many restaurants and eateries serving BBQ style attract customers. Not only barbecue, many people also like to eat ribs and seafood from squid, shrimp to octopus … Suggestions: American beef, grilled pork skin, cheese corn … Referring to the place to enjoy BBQ in Ho Chi Minh City, I think of K-Pub first. The restaurant is located on bustling Cao Thang street, suitable for meeting friends and family. When we got to the restaurant, we were guided down to the basement to eat. The space here is quite dark and mysterious because there is no window but still cool due to air conditioning. My friends and I went to the Saturday lunch bar, customers were not too crowded, so the service time was fast. Enthusiastic staff recommend dishes and change the grill when requested by guests. The menu of meat dishes is rich but little seafood, not even shrimp. Besides the types of meat brought to the table by the staff, diners can come pick up fruits, kimchi, dumplings, vermicelli, ice cream … at the counter. Drinking water is comfortable refill. I was most impressed with the delicious meats, crispy grilled pork skin and a delightful bowl of cheese popcorn. However, there is only one dipping sauce for all dishes. At the end of the meal, our hair and clothes stinked quite a bit but that was acceptable when eating baked goods. Suggested dishes: Grilled beef with cheese, grilled beef with five spices, grilled squid satay, grilled shrimp skewers … I am a meticulous person in food, before visiting any restaurant, I often go around to assess the taste, space and service attitude there. However, once crossing the street on February 3, I “ventured” to choose Barbecue Garden because the shop is quite crowded. The first impression is the spacious, airy space, the Vietnamese village decor. I choose to sit outside to avoid the smell of the barbecue. The menu of the restaurant is quite diverse, mainly Vietnamese cuisine, besides grilled meat, including crispy fried chicken wings, grilled squid skewers, meat spring rolls, lotus and shrimp salad … The dishes are beautifully decorated. Eyes, taste okay but not too impressive. The space and portion of the dish here is more suitable for a meeting rather than a full meal. To save costs, diners can call available combos priced from VND 289,000-319,000 / 3-4 people. Serves include beef, shrimp, grilled squid, vegetables and white rice. The restaurant staff is quite indifferent when serving customers. Suggested dishes: Spicy beef ribs, spicy pork belly, lean shoulder, pork kimbap … Despite receiving mixed comments on social media, the 1980s BROS BBQ is still the place to enjoy the most Korean BBQ in Ho Chi Minh City that I know. The shop has 3 spacious floors, not too overwhelming even during peak hours. Pink LED font decoration, tables and chairs remind me of the small pub of the movie Itaewon. The shop uses a beautiful round table, but when traveling with many people, the area for dishes is too small, making me feel uncomfortable. There are many buffet prices for guests to choose from, from 200,000 to 400,000 VND depending on the time and quantity of dishes. The most delicious and fragrant marinated grilled meat is ribs, pork skin, pork belly, and pork kimbap. The menu is not diverse, mainly beef and pork, so it is easy to get bored. The 3 types of sauce are quite appetizing, I score 9/10. The downside of the restaurant lies in the fact that visitors come very crowded, especially in the evening, the few employees cannot observe and attentively serve all the tables. The moment I arrived, the shop only accepted cash, so it was a bit inconvenient. Keeping the car in front of the door for 5,000 VND is also unreasonable. Suggested dishes: BBQ Tokori, BBQ Samurai, BBQ Kyoto … Another place to enjoy barbecue you can refer to is Tokori BBQ. The restaurant serves gentle and polite Japanese style with wooden furniture, private partition table. If you do not like the noise and bustle in most pubs, Tokori is the right place for diners to sip wine, eat barbecue and chat with friends. While traditional ordering is suitable for families with children or the elderly, buffet is a form for young people to comfortably dine without worrying about price. Each meal is at 300,000 VND / person, I find it reasonable because of the luxurious space, good service and the uniform taste of the food. Member Ngoc Quynh Tran said that dessert ice cream is a dish that customers should not ignore. “In terms of meat, the quality of the dish here is good, the bacon is low in fat, the cornflower and the grilled ointment taste fine. In my opinion, the other cuts of meat are a bit dry due to the lot of lean. The chicken is not too special, the shrimp and octopus sauce It’s okay to eat spicy. The dish comes with fried tofu, french fries, chicken wings, grilled vegetables, kimchi, noodles, and soup, so it is not too tired. Dessert has only 6 flavors of ice cream, but it is delicious, you should try, “commented diners. Suggested dishes: Excellent pork ribs, BBQ party, whole pork butt … If you want to enjoy a taste of BBQ with new American craft beer, Ut Ut Quan is the ideal choice for you. The shop is located on Xuan Thuy Street near the company, so my colleagues and I often stop by to enjoy the food after work. In general, the design space is open, spacious but also depends a lot on the weather of Ho Chi Minh City. Luckily, both times I visit the shop, I feel cool and comfortable. Here, using a large table, it is suitable for large groups of people, odd customers often sit together but it is not too inconvenient. At the end of last year, my company held a year-end party and rented out the first floor area of ​​the restaurant. Although there are separate service arrangements, enthusiastic staff, but often forget the request of customers, the time to make dishes is still quite slow. In my opinion, this is the biggest downside but can also be sympathetic due to the large number of weekend visitors. In terms of food, a pretty much part, you should go with a large group of people to experience a wider variety of flavors. The witty name that evokes curiosity for the diners is also an advantage, I am impressed with the roasted chicken with the sky, the BBQ pork ribs in meditation, the healthy skewers … I try the ribs, the grilled sausage. richly marinated but easily bored. Each serving is served with mashed potatoes, fried potatoes, okra, grilled corn, grilled pineapple, kimchi … taste. At the table there are 3 types of sauces, guests can mix according to their preferences.

400g pre-mixed pancakes flour 200g shrimp 200g bacon 200g green beans Mushrooms (if you like) Scallions, bean sprouts Herbs Step 1: Preliminary processing of raw materials Take onions, bean sprouts, scallions, raw vegetables, lettuce, … pick them up thoroughly, soak them in diluted salt water, rinse it again and then drain. Head-cut shrimp, you can peel it too. Thinly sliced ​​beef. Marinate shrimp and beef separately with a little spice so that when we pour pancakes, it will absorb more. Onion peeled, cut into areca zone, scallion is also chopped. Step 2: Mix the flour Add rice flour, turmeric powder, a little salt and mix well. Then you add water and coconut milk to another bowl. Next, add the water mixture to the dough and stir well until the mixture is aqueous, smooth and free of clumping. Note should not mix the dough too loose or too thick will affect the quality of the cake when making. After you have mixed the water mixture, add a little oil and cut green onions. Add rice flour, turmeric powder, a little salt and mix well Step 3: Stir fry the cake Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn. Initially we were marinated with spices so before adding more you remember to taste again. Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn Step 4: Fry the cake Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Then add the meat or shrimp and add a little bean sprouts. You cover within 2 minutes, the cake is already golden crispy. Remember to come back and forth to make the golden cake evenly. Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Just do the same until all the flour and filling are gone. How to make fish sauce Resources: Fish sauce: 3 teaspoons Boiling water: 1/2 teaspoon Sugar: 1 teaspoon Monosodium glutamate: 1/2 teaspoon Chili: 1 fruit Garlic: 4-5 cloves Lemon juice: 1 teaspoon Resources Doing: Minced garlic, chili. Mix fish sauce, boiling water, sugar, and monosodium glutamate. After stirring, add the minced garlic and chili mixture. Next you add the lemon juice and stir well. Season to fit your taste. Chili garlic fish sauce So you have completed the special pancakes of Central Vietnam plus dipping sauce for you to eat well. Serve with raw vegetables, add mango if you like, the dish will not be bored.

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

Crab soup In Ho Chi Minh City, crab soup is combined with a variety of ingredients such as pork brain, fish bubbles, oysters, fried bread or whole crab … In addition, you can also sip a delicious cup of crab soup. , nutritious with shrimp, scallop, and herbs eggs … right in the heart of Saigon. The dish will be more attractive and bold when diners add soy sauce. Address: Nguyen Thi Minh Khai, District 1 Price: 25,000-55,000 VND / piece Business hours: 11am-21h Crab soup combined with scallops attracts diners who love seafood. Photo: Hukha.Foodaholic. Diners commented: Hukha.Foodaholic: “The soup is seasoned to taste. The taste is not too good but has a more exotic composition than other scallops.” Ansapsaigon: “I ordered a special soup for 55,000 VND / bowl. Servings with quail eggs, ribs, herbal eggs with fat pork brains and fresh shrimp. You should order the item to take place or buy “. Xi Ng: “The thick soup, ingredients such as mushrooms, crab meat and shrimp are all quite large pieces, so people can easily feel the taste. In particular, there are a lot of scallops in the soup. The price is relatively suitable. with the quality of the dish “. Dry noodles with char siu, squid shrimp Dried noodles are enjoyed by many people on a hot day because of its cool and easy-to-eat flavor. A portion includes egg noodles or instant noodles, seafood such as shrimp, squid and bacon, green cabbage char siu, covered with fat and onion for you to satisfy your taste after studying and working. Address: Co Giang, District 1 Price: 30,000-45,000 VND / bowl Business hours: 12h-22h30 Chewy noodles, fragrant char siu meat, fresh seafood and cool vegetables create an attractive dish. Photo: Citastyfood. Diners commented: Luong Manh Phat: “Delicious food with high prices, but full of shrimp and meat”. Citastyfood: “Noodles impresses fresh shrimp, the squid is quite thick. The soup is perfect. The mixed sauce is not as strong as before. If you want to eat spicy, you can add satay.” Chaubau: “The most delicious is the char siu and scallion. The dish may not be suitable for those who like the rich flavor because the sauce is not special, depending on the way each person tasted. Mixed bowl for 45,000 VND includes 5 pieces of char siu, 1 shrimp, 1 squid and 1 squeeze of noodles with extra vegetables “. Vermicelli with fish sauce Bun Mam is a famous dish in the West. This culinary version stands out with a broth flavored with Linh fish sauce or fish. Roast pork, shrimp, squid or fish ball are also used in the ingredients. Bun Mam served with split spinach, lily pads, bitter vegetables, banana corn … creates a rustic taste, worth a try on hot days in Ho Chi Minh City. Address: Ly Chinh Thang, District 3 Price: 65,000 VND / bowl Business hours: 11am-18h A bowl of noodles and fish sauce stands out with a whole fresh shrimp and rich ingredients. Photo: Citastyfood. Diners commented: Citastyfood: “The noodle here is quite delicious, the broth is fragrant, and the sauce is rich in fish sauce”. Tram Ho: “The dish is tasted to suit the taste. The bar space is decorated in the style of Hanoi Old Quarter, many beautiful photo angles”. Mixed rice cakes Mixed rice cakes can be varied in many ways such as crab, spring rolls, beef … The chewy red rice cake is the most important ingredient to make the dish’s soul. Peanuts, sauces, vegetables … are also combined to create an attractive taste. In the middle of Saigon, you also have the opportunity to sip the strange and delicious fried fish cakes. Address: Truong Sa, District 3 Price: 35,000-60,000 VND / bowl Business hours: 7am-9pm The mixed rice cake has a variety of toppings and is indispensable for crispy poached vegetables. Photo: Ansapsaigon. Diners commented: Ansapsaigon: “Mixed mixed rice cake bowl costs VND 60,000. The main ingredients include fried tilapia, fried tofu, ground beef, sausages, crabs. You can tell the owner to fry it again if you want to eat it hot and crunchy. The broth has a sour taste, not too strong, but it is quite harmonious with the noodles. Ham Eat Turtle: “The broth is sweet. The mixture is full enough. In addition to the rice cakes, you can also choose vermicelli or vermicelli with fried fish, crab, beef, silk rolls, spring rolls depending on your taste The restaurant is located close to the riverside, so I can eat while watching the scenery. The secret to cooking delicious vegetarian vermicelli Not less attractive compared to traditional crab vermicelli, the vegetarian version below only takes 20-30 minutes to process. A housewife can add scallions to enhance the flavor of the dish.

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

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

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”:

“The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a bit impatiently, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ”

Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish.

Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine.

Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand.

That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics, chemistry in the processing, altering the structure of the dish, providing a different culinary experience.

Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs.

Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, the taste can change when salty or light.

On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different.

“Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily accept and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern.

“The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes.

First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp.

In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients.

To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color.

This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauce. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce.

In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. The shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then pan-fried.

Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer.

The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel.

The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds.

The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version.

Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, fixed the spilled ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel.

The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, candles, knives and forks on the table, there is a attentive service staff.

Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops.

Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor.

In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes.

It is difficult to judge which version of the cake is better because each type of processing has its own characteristics.

If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing an intact shrimp flavored with fish sauce, you should choose the original version of shrimp cake.

If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine.

For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail.

These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners.

The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right when it touches the tip of the tongue.

The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste.

In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

• 3 eggs, 5 crab sticks, 10 shrimp, appropriate amount of water, 1 gram of salt, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, a moderate amount of warm water, 1 scallion.

Making:

Step 1: Preliminary processing

• Break the eggs into a bowl.

• Shrimps peeled and washed, marinated for 15 minutes with cooking wine, pepper and salt.

Illustration.

Step 2: Stir the eggs

• Beat the eggs, add 1.5 times more warm water than the eggs, stir well.

• Use a sieve to filter eggs into a bowl.

Step 3: Steam the dish

• Add the lowest water level to the rice cooker. Then put the egg bowl, cover, steam for 15 minutes.

• Then, open the rice cooker, put the chopped shrimp and crab stick on top of the egg bowl, cover, and steam for another 5 minutes.

• Take out the steamed eggs with shrimp, sprinkle some chopped green onions, sprinkle with soy sauce and a little sesame oil evenly on the surface. You should eat hot and delicious.

This dish is not only delicious but also very nutritious, children will surely love it!

In addition, you can also steam eggs with the following foods:

Mushroom steamed eggs

Prepare:

5 chicken eggs

85g pork: washed and diced

120g straw mushrooms: cut off the head and soak with tapioca

1 purple onion: minced

1 scallion: chopped

Spices: fish sauce, seasoning seeds, pepper and cooking oil

Making:

Step 1: Marinate meat with little salt and seasoning. Then, put in a pan that has been stir-fried until the meat is hardened.

Step 2: Put the mushrooms in the meat pan and continue to fry for about 4 minutes.

Step 3: Break the eggs into the steaming bowl, beat them well with 1 teaspoon of fish sauce so that they don’t foam and continue to add the stir-fried meat and mushrooms to the same. Sprinkle more onions into the egg bowl and steam in a water bath.

Step 4: After about 20 minutes the eggs are fully cooked. You can use a tattoo toothpick to check. If the eggs are cooked, they will not get wet and dirty.

After the eggs are done, you can put them in a steamer. When used, take it out so that the egg does not cool.

Young tofu steamed eggs

Prepare:

4 young beans: chopped, drained, then put in a bowl of puree

3 eggs

50g dried shrimp: soak in water and crush

1 tbsp chicken broth (can be replaced with water or fresh milk)

A few green onions

Seasoning: salt and seasoning

Making:

Step 1: Break the eggs and beat them well. Then use a sieve to allow the eggs to flow slowly into the bowl of the scattered young beans.

Step 2: Continue to add the chicken broth to the egg, bean mixture and beat well. Then add the crushed shrimp and scallions and stir gently.

Step 3: Cover the egg bowl with a ceramic dish and steam it in the water for about 20 minutes.

So you have finished the nutritious steamed egg dish for your baby!

Aquarium or aquatic shrimp is a common term for many types of shrimp. With a size slightly larger than the tip of a toothpick, the shrimp have many different names such as red cherry, bee, tiger, Kinh kong, red nose, white dot, green, yellow pumpkin … depending on the type.

This ornamental creature has a colorful appearance, eats vegetables in a glass tank, cleans the environment, so it easily “attracts” many players. Most of the common types of shrimp in Vietnam are originated from Japan, Taiwan, Indonesia …

Although ornamental shrimp is popular, it is quite “picky” for farmers because the life expectancy of this species is very low, susceptible to disease and highly contagious. At the same time, breeding shrimps requires farmers to have high technical skills.

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Mr. Le Tuan Anh (Ha Huy Tap ward, Ha Tinh city) revealed: Shrimps are sensitive to weather, food, water and light so players need to be very clear about their pathology, closely monitor abnormalities to avoid them falling ill.

The most important factor for the beautiful color and healthy life of the shrimp is the water quality.

If you see shrimps swimming weak, lethargic need to change the water immediately. If there is discoloration or fading in the aquarium shrimp, the water quality is deteriorating. (In the photo are kinds of shrimp that are quite easy to live like: RC red shrimp, Chocolate shrimp, Blue Dream …)

In the summer, players of ornamental shrimp in Ha Tinh also struggle to maintain the ideal temperature because most of the ornamental shrimp lines prefer cool temperatures. At temperatures higher than 28 degrees Celsius, shrimp will not be able to lay eggs, even fading.

In order to maintain the ideal living environment for shrimp, players also have to invest in some additional tools such as filtration system, projector lamp, background distribution, cooling fan, PH meter, thermometer …

Shrimps are omnivores that do not require special food. In addition to algae, harmful algae, and plant foods, players can also add some specialized foods.

The cost of shrimp depends on the type, pattern, color of the shell and its rarity. The most popular and affordable one is the Red cherry (cherry shrimp) about 20 to 50,000 VND / pair. More expensive, there are types of yellow shrimp, black shrimp, Kingkong, Panda, Red Ruby … from 100,000 VND to several million / animal. In particular, there are types of hybrids, mutant shrimp that are offered for tens of millions of dong.

Although the hobby of playing shrimp is a bit fussy, with many people taking care and cherishing each small shrimp becomes a hobby. Mr. Nguyen Cao Cuong (Bac Ha ward, Ha Tinh city) shared: “After a long and hard day, the time I spent watching the shrimps brought me a feeling of comfort. Taking care of shrimp also trains me to be patient, because it is difficult to be impatient and impatient to control the care of the tank and keep the shrimp ”.

Ms. Thu Van said that the floating cake soup filled with shrimp and meat is synthesized with different dishes: Glutinous rice cake with stewed broth (like Ozoni thick cake soup, Japan); Floating cakes that are filled with salty (Chinese); Glutinous glutinous rice cake filled with boiled shrimp and meat (A little cake filled with shrimp and meat, Vietnam).

Invite you to refer to how to cook the unique floating cake soup with shrimp and meat!

Resources

Glutinous flour: 135g; Non-glutinous flour (rice flour): 15g (Can buy commercially mixed flour: 200gr glutinous flour; 80-100g of rice flour).

Warm water (50 ~ 70 ℃): 120 ~ 140ml.

Ground pork: 50g.

Crayfish: 4.

Dried shiitake mushrooms: 5 pcs.

Pruning carrots: 4 ~ 5 slices (optional).

Cilantro, scallions.

Seasoning seeds, salt, and pepper.

Broth (stew from ribs).

How to knead the dough

Put the flour in the bowl, add 120ml of warm water and mix well. Then stuffing for a while to make the dough thick. Add the water slowly until the dough is moist enough. Let the dough rest for 30 minutes.

Mix glutinous rice flour and rice flour (non-glutinous flour) according to the ratio of 9: 1, the cake will still be supple and tough. If you like completely soft cakes, skip the rice flour.

Glutinous dough should be kneaded with warm water. Water temperature from 50-70 degrees is most suitable. If the water is too hot, the dough will stick to the hands when it is stuffed. It can make the dough cooked, making it difficult to shape the cake.

When you knead the glutinous rice dough with cold water, the dough will clump up and the dough will not dissolve. To avoid burns, use a spoon / chopstick to mix powder when adding warm water. Then proceed to knead the dough by hand.

Prepare other ingredients

Shiitake mushrooms soaked in water to soften. Wash and chopped.

Minced or ground pork.

Shrimp peeled, threaded, chopped.

Mix shrimp, meat and mushrooms well with a little salt and pepper.

How to squeeze the floating cake filled with shrimp and meat

Rub a little bit of the coat powder to help keep your hands from sticking, and break each powder about the size of a quail egg. Thinly spread the dough, put the shrimp and meat in the middle, and wrap it tightly.

Lightly round the cake (cook the cake and still bloom again, so do not spread the crust too thin and let more people, the cake is easy to crack ?.

How to cook cake soup with shrimp and meat

Boil broth, drop a few slices of carrots, blanch until well, take out. Add a little seasoning, salt (should be slightly pale).

Drop the finished molded cake into the pot.

Bring the soup to a boil over medium heat. When you see the floating cake, you “go up and down” and float to the surface of the broth, then taste it again.

Add scallions, cilantro. Turn off the heat.

Ladle the cake soup into small bowls, arrange a few slices of carrot flowers to make them beautiful.

Note that the floating cake soup must be eaten when it is hot to taste. The crust is soft, the broth and the filling of the prawns are juicy and rich.

Wishing the Chefs success!

The head is the waste-bearing part of the shrimp and accumulates many heavy metals such as arsenic. So we should not eat shrimp heads. For pregnant women, the toxicity of arsenic heavy metals is often very strong, eating a lot can lead to fetal defects or miscarriage. Big shrimp need clean processing, remove the head to ensure safety.

Illustration.

To gain weight, people often pump brine shrimp, even glixerin – substances from fat hydrolysis. The impurities pumped shrimp is a suitable medium for bacteria to grow.

If you eat this type of shrimp, you will be at risk of poisoning, dangerous diseases such as cholera, diarrhea, typhoid, digestive disorders.

In addition to the first part, when buying shrimp, mothers need to observe whether the shrimp’s legs are still attached to the body or not, the shrimp meat must be firm. In addition, you should not choose to buy shrimp whose legs have turned black as this is a sign that they are no longer fresh.

Note when processing and eating shrimp

Do not process shrimp in combination with vegetables, tubers and fruits rich in vitamin C. When vitamin C meets toxins available in shrimp, it will spread leading to food poisoning.

Everyone thinks, shrimp shells contain a lot of calcium. However, this is not true. Shrimp shells are hard due to the main component of chitin, a polymer that makes up the shell for most crustaceans. The main source of calcium for shrimp is from shrimp meat. In addition, the shells of some shrimp species are relatively difficult to digest, absolutely not for children to eat because they are prone to choking.

In addition, the black or white thread on the back of the shrimp (also called the shrimp thread) is the digestive tract of the shrimp that contains the stomach and colon. This route is usually only seen in large shrimp. Eating shrimp sugar is not harmful to health, because the bacteria in shrimp thread die at high temperatures when cooked. However, you should remove the shrimp sugar to make the dish cleaner and more secure.

Use your hands to feel the shrimp, the first thing that can help housewives recognize it best is the softness of the shrimp. The impurities pumped shrimp body is usually fat, abnormally stretch, especially the joint between the head and body, so fat that the bones on the body are almost stretched.

The impurities pumped shrimp often have hard gills. Meanwhile, the ordinary shrimp without impurities has a soft and curved body.

Shrimp impurities pumped out their tail, protruding their head, and prickly spines

Illustration.

Only with the naked eye you can immediately recognize the chemically pumped shrimp with the superficial features. The impurities pumped shrimp often spread their tail, protruding head, and prickly spines, while the clean shrimp is often the opposite of the above characteristics.

When processing shrimp, there is often a lot of water flowing

Shrimp pumping impurities when cooking will melt a lot of water, shrimp meat shrinks. When the meat is eaten, the taste is paler than normal shrimp. If the shrimp is jelly pumped into you, when cooked, you peel off the shell of the shrimp, you will easily see the jelly layer between the meat and shrimp shell, especially at the top and bottom of the gills.

Before the situation of shrimp being pumped with impurities, or the residue of antibiotics is forbidden to exceed the threshold …, consumers need to be vigilant and very alert when choosing this type of seafood.

The secret to buying iron shrimp

Although iron shrimp is smaller in size compared to other shrimp, it has a delicious taste and a sweet and rich taste when processed.

• When choosing to buy iron shrimp, you should also choose to buy fresh, raw shrimp, the body is white pink and the shrimp legs are still attached to the body.

• If you see iron shrimp with a dark pink color, this shrimp has been preserved for a long time, rotting and the quality has been greatly reduced.

The secret to buying fresh shrimp (sea shrimp)

• Shrimp has a thin shell, soft and smaller head than tiger shrimp, but is rich in nutrients and has a natural sweet taste.

• When choosing to buy black shrimp, you should buy live shrimp, jumping, the body of shrimp is pink and white, with blue eyes.

• Do not choose to buy dead crayfish, the shells are dark pink.

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

Boiling shrimp in cold water helps shrimp to be more delicious

Resources

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

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

Making

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

Delicious shrimp dish than remember this little secret

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

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

Crayfish – Artwork: Internet

With the characteristics of growing in brackish and fresh water, near estuaries, or large river systems, the number of crayfish in Ben Tre is more and more delicious than other regions. The reputation and unique quality of Ben Tre crayfish are due to the natural conditions of the geographic area. Ben Tre crayfish are cultured in two environments: the rice field environment and the coconut garden ditch environment.

The flora and zooplankton in the water in the rivers of Ben Tre are plentiful and diverse. The abundance of plankton available in the wild is an excellent natural food source, making it easy for both larvae and adult shrimp to use, which is why the survival rate of giant freshwater shrimp in Ben Tre is always Higher yield, grade, and uniformity are higher than those of other regions. It is the abundant and nutritious natural food source available in the country that makes the difference in the physicochemical composition of Ben Tre crayfish, with high content of calcium, fat and Omega 3.

In addition to the natural geographical conditions, the local shrimp farming techniques also contribute to the unique quality and characteristics of Ben Tre crayfish.

The geographical area is as follows:

The communes of Tan Thanh Binh, Tan Phu Tay, Tan Thanh Tay, Thanh An, Hoa Loc, Thanh Tan, Phu My, Thanh Ngai, Phuoc My Trung, Hung Khanh Trung A, Tan Binh, Nhuan Phu Tan, Khanh Thanh Tan belong to the district Cay Bac Mine;

Communes of Dinh Thuy, An Thanh, Da Phuoc Hoi, Tan Hoi, Phuoc Hiep, Binh Khanh, An Dinh, Tan Trung, Minh Duc, An Thoi, Thanh Thoi A, Thanh Thoi B, Ngai Dang, Cam Son, Huong My and Mo Cay townlet of Mo Cay Nam district;

Communes of Dai Dien, Tan Phong, Thoi Thanh, Hoa Loi, My Hung, Binh Thanh, My An, An Thanh, An Thuan, An Qui, An Dien, An Nhon, Giao Thanh, Thanh Phong and Thanh Phu town in the district Thanh Phu;

The communes of Tan Hao, Phuoc Long, Luong Phu, Thuan Dien, Son Phu, Thanh Phu Dong, Chau Binh, Binh Hoa, Long My, My Thanh, Luong Hoa, Luong Quoi, Tan Loi Thanh belong to Giong Trom district;

The communes of Long Dinh, Phu Thuan, Vang Quoi Tay, Vang Quoi Dong, Dai Hoa Loc belong to Binh Dai district, Ben Tre province.