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

Processing pork products at Vinh Anh Food Technology Joint Stock Company, Thuong Tin district (Hanoi). According to Anova Feed Joint Stock Company, on May 24, in the North, the price of live pigs in the whole region ranged from 64,000 to 71,000 VND/kg. In the central region, also recorded from 67,000 to 72,000 VND/kg. In the South, the transaction remained in the range of 67,000 – 69,000 VND/kg. A pig farm owner in Thanh Ba – Phu Tho said that the price of live pigs in the area tends to decrease, currently at about 69,000 VND/kg for grade 1 pigs. If pigs are raised by the people themselves, the price is only from 64,000 to 64,000 VND. 66,000 VND/kg and commented that hog prices may continue to go down due to the slow consumption situation due to the COVID-19 epidemic. While the price of live hog tends to decrease sharply, the price of meat on the market in Hanoi is still quite high. According to the owner of a pork shop in the market in Yen Hoa ward, Cau Giay, Hanoi, the price of delicious pork is currently ranging from 130,000 to 150,000 VND/kg. Specifically, the price of delicious ribs is 150,000 VND / kg, lean shoulder meat is from 140,000 -150,000 VND / kg, pork butt is 130,000 VND / kg, pork leg meat is 140,000 VND / kg… last month. At the supermarket, the price of pork has decreased but is still at a high level of 116,000 – 155,000 VND/kg, even young ribs are still at 200,000 VND/kg. Specifically, lean butt meat is 120,000 VND/kg, lean thigh is 142,000 VND/kg, shoulder lean is 155,000 VND/kg, lean ground is 149,000 VND/kg, shoulder is 116,000 VND/kg…

Following the above decrease, the price of thin pork (wholesale pig/jaw) of grades 1 and 2 also dropped sharply by about 12,000-15,000 VND/kg, to 85,000 VND/kg grade 1 and 78,000 VND/kg grade 2, respectively. However, the price of mixed pork belly has not decreased much, only about 5,000 VND/kg. Specifically, the previous sausage from 90,000 VND/kg to 85,000 VND/kg; drumstick drumsticks 85,000 VND/kg to 80,000 VND/kg, lean chips 110,000 VND/kg to 105,000 VND/kg. Particularly, young ribs still keep the price of 150,000 VND/kg, while before it was at 145,000 VND/kg. Explaining the above disproportionate price reduction, Mr. Tien said that normally, when the price of pigs goes down, the price of thin pigs will also drop directly, even if the reduction is more than the price of live pigs. Particularly, mixed pork usually does not decrease immediately, but gradually, on the contrary, the increase will also be gradual because traders and traders have signed contracts with each other in advance for a fixed period of time. Retail pork prices are still high, making consumers wonder. That is also the reason why small traders in some retail markets said that the price of pork of all kinds they sold has not decreased much, some places only decreased by about 5,000 – 10,000 VND/kg. Co Nhi, a small pork trader at Go Vap market (HCMC), said that for more than a week now, she has been importing wholesale pork at a high, unchanged price, about 117,000 – 125,000 VND/kg. Therefore, the retail price of pork remains high: young ribs 180,000-190,000 VND/kg, bacon 155,000 – 160,000 VND/kg, thighs 110,000 – 120,000 VND/kg… “The wholesale price of pork has not decreased, so I still keep the selling price. Prices of ham, ribs, and bacon are still high, so customers buy less and consumption is slow. Accordingly, the amount of imported goods also decreased from 100 kg/day to only 40 kg/day. Only when the wholesale price of imported pork and snakehead meat decreases, the retail price will decrease accordingly, which can stimulate buyers to increase pork consumption again,” Ms. Nhi said. Mr. Nguyen Dang Phu – Deputy General Director of Vietnam Vissan Animal Industry Joint Stock Company, also assessed that the sales force for pork products is currently very slow, the company has to reduce the price of all kinds of young ribs and cutlets by 15%. , pork belly pulled ribs… to stimulate purchasing power. Meanwhile, in the same market, the price of pork varies from place to place. At Base Market 26A (Go Vap District, some stalls quote the price of young ribs VND 165,000/kg, bacon 120,000 VND/kg, thighs 100,000 VND/kg… But another stall is not far away, the seller quoted the price. higher than 20,000 – 25,000 VND/kg, specifically: 180,000 VND/kg baby ribs, 140,000 VND/kg bacon, 120,000 VND/kg thighs… As explained by the small traders, the retail price of pork depends on each market, both wholesale and retail markets. At the beginning of the session (3 – 4 am) pork prices will be high and prices will decrease at the end of the session (6 – 7 am). Some retail sellers will watch out for wholesale markets to import “dropped goods” at cheap prices and sell cheaply to push goods; and those who import goods early, the meat is delicious, the price is higher, so they are forced to retail at a high price. “This whole week, I imported thin pigs with a constant price of 105,000 VND/kg, not 78,000 – 85,000 VND/kg. Not to mention, the purchasing power is slow, there is still a lot of meat left in the afternoon so I have to sell it all cheaply to the shops; The price at the beginning of the session, at the end of the session, is not much profit,” explained Ms. Thuyen – selling pork at Cho Base 26A. As noted by us, meat prices at some slaughterhouses also remained high. For example, in Vissan, even after the reduction of pork, it is still quite high. Pork ribs 275,000 VND/kg reduced to 210,000 VND/kg, pork belly 205,000 VND/kg reduced to 175,000 VND/kg, thigh meat 166,000 VND/kg reduced to 145,000 VND/kg… Branded packaged pork… Meat Deli is even higher: thigh 152,000 VND/kg, pork belly 192,000 VND/kg, cutlet 124,000 VND/kg, pork leg boneless 160,000 VND/kg… (According to Women in HCMC)

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

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Pineapple – Chicken Rice The hot rice with soft chicken and standard dipping sauce always attracts many diners. The restaurant serves this beautiful and exotic pineapple green rice dish suitable for you to order lunch or dinner. Servings also include chicken dipping sauce, salad mixed with vinegar, soup. The chicken here is varied with a variety of sauces such as spicy, cinnamon leaves, passion fruit, lemongrass and garlic sauce … Address: Nguyen Gia Tri, Binh Thanh District Price: 45,000-299,000 VND Business hours: 9-22h Chicken rice dish attracts diners with pineapple green color. Photo: Duacomga. Diners commented: Elsa Diep: “We each choose one taste, most of them are fine. Chicken is strong. Rice is soft and fragrant with pineapple”. Tien Dien: “I ordered a combo of chicken rice with Thai spicy sauce and chicken with garlic sauce. The rice is a bit soft, the smell of pineapple leaves is not clear, the seasoning is okay. The chicken is quite small compared to the price”. Duc Minh: “Korean chicken with spicy sauce has soft and chewy meat. You should season the sauce moderately because the taste is a bit salty. The rice is not dry or dough, sometimes with mild aroma. Salad and broth are fine”. W Corner If you want to recharge to keep working, the fragrant, colorful and richly flavored fried rice is a must-have choice. Some suggestions worth trying are Yangzhou fried rice, pineapple, Malay chicken. In addition, the shop also has a variety of variations such as fried rice with garlic, eggs, seafood, sweet and sour ribs, shaking beef, fried chicken wings with fish sauce … For those who want to enjoy white rice, you can choose dishes such as fried squid satay, fried chicken with samba chili, fried beef with black pepper, young ribs, fried egg rolls … and vegetables to relieve boredom. Soup with tomato, egg, pickled mustard greens, chopped cabbage or seaweed will make your meal more flavorful. Note, the shop changes the menu every day. Address: Tran Huy Lieu, Phu Nhuan district Price: 48,000-85,000 VND Business hours: 9-17h (Monday – Friday) Rice is boxed beautifully by the shop for customers to order. Photo: Le Ngoc Hung. Diners commented: Le Ngoc Hung: “Covid-19 translation is complicated, making me afraid to go out to eat, ordering lunch online is a reasonable choice. The restaurant’s Malay chicken fried rice has soft meat, spiced up with spices, chicken skin. Crispy, sweet and slightly spicy sauce. My most satisfied point is the packaging stage “. Hung Le: “The rice is presented quite beautifully, but a bit spicy, the dish is good compared to the price. The chicken is infused with uneven sauce, a little dry, fast food”. Tien Nguyen: “I try many rice dishes at the restaurant, most of them are quite good, with rich seasoning, a bit like Chinese cuisine, the price is moderate”. The Nguyen Broken Rice Broken rice is cooked from broken rice grains, which are broken rice grains. Side dishes can vary according to the cooker’s variations, but grilled ribs, egg rolls, fried eggs and squid are the most familiar ingredients. At this restaurant, you can choose grilled baby ribs with honey, grilled chicken drumsticks, roasted meat with char siu, pork skin, fried egg rolls … to enjoy with rice. Seaweed soup with minced meat, low-fat, light stick is the choice of many diners for a more delicious meal. Shrimp sour soup, bitter melon stuffed with meat, sauerkraut … are also suggestions for you to change the taste with your rice. Address: Mac Dinh Chi or Nguyen Hue, District 1 and Truong Son, Tan Binh District Price: 27,000-150,000 VND Business hours: 7-21h Broken rice with pork ribs and pork skin is popular in the South. Photo: Comtamthenguyen. Diners commented: Ken Tatw: “The rice is not so excellent but it is edible, the layout is clean and beautiful. The serving is still hot when delivered. If the shop improves the fish sauce preparation, the overall food will taste better.” “. Oanh Hoang: “Rice can be ordered and can be bought at a canned shop. The price is a bit high”. An Trang: “Rice ribs with meat are grilled moderately, not dry, seasoning has its own characteristics, reasonable price. Kitchen Jena If you love to experience different culinary versions with different colors, the following rice dish with blue or purple color is worth a try. Grilled ribs, fried eggs, egg rolls, chicken thighs, bacon, shrimp with garlic butter sauce or plum sauce are the ingredients you can choose from. The dish also has cucumber, sour food, sweet and sour fish sauce. Different from the pea flower broken rice, charcoal brown rice is cooked softer, more flexible and favored by “eat clean” followers. You can order a serving with a combination of the two above. Address: Dien Bien Phu, District 10 Price: 35,000-78,000 VND Business hours: 10-21h Broken rice is unique color. Photo: Jena Kitchen. Diners commented: Luu Anh Khoa: “The ingredients are quite familiar such as ribs, sausages, fried eggs. The difference is that broken rice has the green color of the pea flower. The rice is not too dry, a little sweet. brown rice. The price is a bit high, which makes up for the quality of the dish and the service is quite good “. Lan Phuong Vu Ngoc: “The rice is a bit dry. The chicken is not evenly cooked”. How to make beautiful char siu rice with standard color White rice combined with a few slices of char siu meat will surely satisfy many diners. With the following simple recipe, you can make this dish at home.

Resources: Chicken heart 300 gr Bamboo shoots 500 gr Minced garlic 2 teaspoons Minced ginger 2 teaspoons Lemon leaves cut 5 leaves Cilantro 1 a little Cooking oil 1/2 tablespoon Oyster oil 3 teaspoons Common spices 1 little m (seasoning seeds / pepper / sugar / salt) Making: When you buy the bamboo shoots, you remove the hardware cover and scrape it off, then rinse it about 3 to 4 times with water to make it very clean. Slice the bamboo shoots into bite-sized chunks and soak them in diluted salt water. Soak for about 4 hours, then put bamboo shoots in a pot and then boil it, take out and drain. The chicken heart purchased to squeeze salt carefully to remove all dirt and odor. Then, wash it thoroughly and cut into thin pieces. After preliminary processing, the chicken heart is marinated with 1/2 teaspoon of pureed pepper, 2 teaspoons of seasoning seeds and 1/2 teaspoon of sugar for about 5 minutes. Put 1/2 tablespoon of cooking oil in a pan and then put it on the stove to set on high. When the oil is boiling, add the ginger and garlic to the island until it smells and turns yellow. Next, add the marinated chicken heart and stir-fry. Stir fry until hunted again. When the heart is tightened, add all the bamboo shoots to the island, then season with 3 teaspoons of oyster oil and 1/2 teaspoon of seasoning seeds and fry for about 5 minutes. After 5 minutes when the ingredients have absorbed evenly, turn off the heat and put the sliced ​​lemon leaves in the stir fry, and turn off the heat. Bamboo shoot soup with ribs Resources: 400g baby ribs 200g of sour bamboo shoots 1-2 tomatoes Scallion, salt, sugar, seasoning seeds, fish sauce, dried onion. Making: Cut young ribs to taste, boil the pot of boiling water to boil the ribs to remove impurities. Tomatoes washed, add areca zone. The mangosteen washed thoroughly with water, cut into short pieces, and drained. Scallions washed, chopped. Put the ribs in the pot and add a little salt, cover with cold water, bring to a boil. Heat a little aromatic onion oil, stir-fry the tomatoes. Add the sour bamboo shoots and stir-fry, season with a little salt and sugar, cook for 5-7 minutes. Add the young ribs and the broth to the pot, bring to a boil, and taste the spices to taste. Turn off the heat, add chopped scallions, scoop into a large bowl to use as a soup with rice or noodles. Beef stir-fried with fresh bamboo shoots Resources: 200g beef 500g of fresh bamboo shoots 1 handful of scallions, Chinese scent, ginger, garlic, chili, purple onion Spices: Seasoning seeds, soup powder, fish sauce, oyster oil, cooking oil Making: Step 1: First, take fresh bamboo shoots and slice them into large, medium-thick pieces, then put them in a pot to boil. Step 2: With green onion and chopped Chinese scent, chopped shallot, crushed garlic and ginger, chopped chili. Step 3: Take the beef with a little garlic, then add 1 teaspoon of seasoning seeds, add a teaspoon of oyster oil, a little cooking oil, and marinate for 30 minutes. Step 4: Next, take the bamboo shoots into the basket, let it cool, and then cut the bamboo shoots into small, long pieces. Step 5: Next, heat the pan, add the oil to the ginger and garlic, then pour the beef into the fry, turn on the heat, quickly turn the beef over, then pour into a separate plate. Be careful not to stir the beef for a long time, it will make the meat chewy. Step 6: Continue to fry onions and stir fry the bamboo shoots, add 1 teaspoon of seasoning seeds, then add 1 teaspoon of fish sauce, stir fry for 2-3 minutes to infuse the bamboo shoots. Step 7: Next, pour the re-fried beef into a pan of bamboo shoots, stir fry for about 1 minute. Step 8: Add the leaves, smells of the vessel and the chili to the pan, stir evenly, about 30 seconds, then turn off the heat. Finally, present your food beautifully and enjoy it with your family. Wishing you success with your freshly fried beef bamboo shoots. Duck cooked bamboo shoots Resources: Raw duck: 1 duck, weighs about 1 – 1.5kg
Fresh shoots: 500g
Fresh lemon: 1 fruit
Scallion: 1 small bunch
Fresh ginger: 1 bulb
Cilantro: 1 small bunch
White wine: 100 ml
Dried garlic: 1 bulb
Dried onion: 3 bulbs
Fresh noodle: 1kg
The commonly used tasting spices: cooking oil, salt, seasoning seeds, sugar, pepper …
Making:
Peel off 1 fresh ginger, crush, chopped and mix with ½ cup of white wine. After pre-processing duck meat, you use lemon and salt to rub on the whole duck body, both inside and outside many times, then rinse with water. Next, you get the ginger wine mixture rubbed on the duck body thoroughly to eliminate odors, finally rinse with water and then drain. After washing the duck, you chop it into small pieces to taste. If you have duck secretions, you can cut them into pieces, blanch the boiling water to remove dirt and help the blood coagulate into cubes.
Cut the duck into bite-sized pieces. Scallion picked root, washed, chopped. The scent of the vessel picks up the root, washed it, chopped it into small pieces. Dried onions, dried garlic, peeled, crushed, chopped. 1 fresh ginger, peeled, washed, sliced. North the pan on the stove with a little cooking oil, when the oil is hot, put the duck into a saucepan until the skin is less fat, the meat is firm and has a beautiful golden brown color. Pick up the duck in the sieve, drain the oil. Put the pan-fried duck meat in a large bowl, add about 2 teaspoons of fish sauce, 2 teaspoons of salt, 2 teaspoons of sugar, ½ of minced onion, minced garlic. Mix well to make the duck wet and soak the seasoning. Marinate duck for about 30 minutes, you can stir often when marinated to absorb the duck more flavor. Wash the fresh bamboo shoots, you put them in a pot to boil to remove the bitter taste, if you find the bamboo shoots still bitter, you can blanch the boiled water a few more times. Rinse the bamboo shoots in cold water for the bamboo shoots to cool, then tear the bamboo shoots into thin strips to taste. North pan on the stove with a little cooking oil, non-aromatic minced garlic, stir-fry bamboo shoots and then season with a little seasoning seeds to make it bold. Stir frying fresh bamboo shoots before cooking will help them absorb oil and spices, while eating crispy bamboo shoots is sweet and fragrant. You place a large pot on the stove, not fragrant the remaining minced onion, then add the duck meat and stir-fry, add sliced ​​ginger to fry with duck. Stir fry the duck until the meat is cooked and firm, then add the water to boil (the amount of water is suitable for the amount of soup you want to eat). Lower the heat to low-heat to make the duck meat soft, when cooking regularly, remove the foam to make the broth clear. Cook for 20-25 minutes, the meat is soft, you pour all the fresh bamboo shoots, slice the duck blood into the pot, and boil for about 5 minutes. Finally, tasting the spices you just ate and then simmer over the heat to keep it hot. TB (Synthetic) Photo: Collectibles

Live rolls: 400gr Pork rib: 500gr Fresh noodle: 500gr Mushrooms and cats: 50gr Mushroom: 50gr Scallion: 20gr Seasoning seeds: 2 teaspoons Pepper: 1 teaspoon Mint: 100gr Onion: 50gr White radish: 50gr Red radish: 50gr Purple onion: 20gr Vermicelli with young ribs – Delicious and nutritious breakfast (Artwork) How to make vermicelli grow young ribs Step 1: Soak, wash and mince 50gr of mushrooms and 50gr of shiitake mushrooms. Minced 20gr green onion. Put in a bowl of 400gr raw spring rolls with shiitakes, cat mushrooms and scallions, season with 1 teaspoon of seasoning seeds, 1 teaspoon of pepper and 1 teaspoon of cooking oil. Mix well and then wash into a round member. Step 2: Wash the 500gr ribs and chop the pieces to taste. Blanch the ribs with boiling water to remove any dirt and allow the broth to be clear when cooking. Finished blanching, bring back the ribs with clean water. Place the blanched ribs in the pot and cover about 1.5 liters of water. North the pot on the stove and simmer to get the broth, add 50g of onion, 50g of white radish, 50g of red radish, 20g of purple onion and 1 teaspoon of salt. Initially, simmer the ribs over high heat. When the broth is boiling, let it simmer and simmer for 30 minutes until the ribs are tender. Completing the vermicelli growing young ribs at home (Artwork) Step 3: Season the broth with 2 tablespoons of seasoning seeds. Stirred. Wait for the broth to boil, then let the broth grow and. Cook until it is well-done, add in 100 grams of mint, cook for another 2 minutes, then turn off the heat. Put the vermicelli in a bowl, fill with the broth while still hot, sprinkle with cilantro to fragrant and eat the vermicelli with raw vegetables. So, finish the bowl of vermicelli growing young ribs for breakfast for breakfast.

Illustration. Photo source: Internet Resources: Cauliflower: 1/2 piece Broccoli: 1/2 piece Carrots: 1 bulb Mushroom: 200g Onion: 1 bulb Dried onion: 2 bulbs Garlic: 1 bulb Cooking oil, salt oyster sauce, seasoning seeds, pepper. Green, white cauliflower washed, sliced, and picked out boiling water (for green vegetables). Wash carrots, sliced ​​or pruned flowers. Onions washed and sliced ​​areca zone. Shiitake mushrooms soak, remove feet. North pan to a little cooking oil, onion, minced garlic, non aromatic. After not aromatic onions and garlic, put green and white cauliflower in turn, about 30 seconds later add carrots, onions and shiitakes, season with salt, seasoning seeds, pepper, spices just enough. . Add a little oyster oil and stir well. When the dish is cooked, take off the plate and sprinkle some pepper on it. Eggs fried with tomatoes Illustration. Photo source: Internet Resources: 2 eggs / duck eggs 1 ripe tomato Dried onion, fresh green onion Salt, monosodium glutamate Making: Wash the tomatoes, scallions. Cut tomatoes, stalk, and slice areca, chopped green onions, minced dried onions. Break the eggs into a cup, season with salt and monosodium glutamate. Beat evenly so that the yolks and whites become one. Put the pan on the stove, add some cooking oil and scent the scallion. Scent on a pan After that, we put the tomatoes in a frying pan. Wait for the tomatoes to ripen soft, let the eggs in. Be sure to stir well so that the eggs and tomatoes blend together. Continue to stir-fry until the eggs are golden, then add the scallions, stir again and then turn off the heat. Young ribs ram Illustration. Photo source: Internet Resources: 500gr of young ribs Seasoning seeds 3 tablespoons delicious fish sauce 2 tablespoons white sugar 1 teaspoon pepper ½ cup of filtered water 3 garlic cloves 1 onion branch Making: Garlic peeled, chopped, scallions picked and washed, cut roots, chopped. Separate the first part of onions. The ribs bought and washed, split into chestnuts and sliced ​​to taste, then marinate the ribs with 1 teaspoon of seasoning seeds, 1 teaspoon of sugar and chopped onion for about 10 minutes to allow the ribs to infuse spices. Place the pan on the stove, add a little cooking oil to heat and scent the garlic. Put the ribs on the island, when you see the ribs nearly edge, the ribs are hunted, then turn off the heat. Mix fish sauce with ribs: Put the prepared fish sauce, sugar, pepper, and filtered water into a bowl and stir until the sugar dissolves. Turn the stove on, pour the fish sauce just mixed into a frying pan, and cook over high heat. The fish sauce starts to boil, then lower the heat, and ram the ribs until the water is dry, the tender ribs, the ribs are our young ribs. Finally, scoop the ribs into a bowl, sprinkle a little bit of chopped green onions and use hot with white rice. Amaranth soup with shrimp Illustration. Photo source: Internet Resources: 1 bunch of amaranth. 150 g of prawn, seasoning seeds, sugar, salt, onions. Making: Amaranth pick up the deep leaves, old stalks, wash it with diluted salt water, then rinse with clean water and take out to drain. Shrimps peel off, wash, crush with onion head. Non-aromatic oil, add shrimp and stir-fry with a little seasoning, salt, and sugar. Put the water to boil, finally add the amaranth, season with season again and turn off the heat. Note that when adding vegetables, do not cover to prevent vegetables from darkening.