The tea shop has a sign saying “Takeaway only” despite having to spend a lot of money to rent a super wide space. Although it was hot and sunny, it was right at noon, but on the small street of Nguyen Cao (Hanoi), many customers and scattered motorbikes were still waiting to buy hot bun cha to take home. At noon on June 2, a woman parked her car on the side of the road, hurriedly ran over to get some pre-ordered vermicelli, but it was not yet her turn, so she “coaxed” the car to go. Although crowded, but according to the owner of the bun cha shop in Nguyen Cao, the number of customers only accumulates at noon rush hour, so the goods are still sold slower than before. “Customers have decreased by 40% compared to before the 4th COVID-19 outbreak. If in the past, the store could take advantage of a little space to put a dozen tables, now it’s only crowded around 1pm to buy and take away. I have to let employees take time off to reduce business costs,” said the owner of the bun cha shop on Nguyen Cao street. Ms Sau’s snail noodle shop has switched to take-out. On Bach Mai Street, Hai Ba Trung District, the situation is similar, many restaurants eat beef and chicken noodle soup; Noodles with vermicelli had to be closed because online sales could not stand. Scattered a few shops still “hold on” to sell to diners, including the famous Co Sau noodle shop… At 383 Bach Mai street, a small shop selling snail vermicelli and vermicelli along the previous day. The other was crowded with customers eating in the evening, but for a few weeks now, the shop has been empty. According to the staff, the number of guests plummeted by 50%. Shop owners and staff wait for customers “long neck”. “Due to the epidemic, few people go out in the evening, so the number of customers coming to buy food has decreased sharply. Before, the epidemic did not break out, the flow of people on the street was bustling, young people went out to play, so the restaurant was very crowded,” said an employee of a noodle shop on Bach Mai Street. Co Lan cakes sold well in the morning, but in the evening, the number of visitors decreased a lot because people rarely went out. The beef noodle shop, which is appreciated by many people, at Lane 77 Dang Xuan Bang (Hoang Mai District, Hanoi) also had to close this week because it was difficult to sell online. “Because I have not joined the Sales App and the number of office visitors around here is small, I decided to close the store, even though I do not have to rent space. Before the decision of Hanoi city to stop serving customers on the spot, my store also had a 40% reduction in customers because of fear of disease, customers were afraid to eat, especially families with children. , Ms. Nguyen Le Linh, owner of Pho Linh Linh Cook, Dang Xuan Bang street. According to Ms. Nguyen Le Linh, despite the difficult situation, shops and people are trying to comply so that Hanoi and Vietnam can successfully control the epidemic so that life can return to the way it was before. Customers wait to buy bun cha to bring home. According to a survey by a reporter of News newspaper on Duong Khue Street, Duy Tan Street (Cau Giay District), although the number of customers buying broken lunch and tea is quite crowded, even shippers have to wait in long queues but compared to Previously, the number of customers was reduced because they were only sold out at noon. With an area of ​​only a few m2 with 3 sellers, Sou The Giao tea shop is quite crowded, especially at noon, but according to the owner’s share, the number of customers is still reduced by 30%, most of the customers who come to buy are shippers. People rarely go to the street, so visitors are almost absent. However, in contrast to the restaurants that have not had seniority and experience in online sales, a number of reputable establishments selling cooked food such as: Be Ca Restaurant (To Hien Thanh), Madam Nhung (Quan Su) … quite “cavalier” during the epidemic season. According to the store owners, the number of customers was not affected, even growing more than before. Be Ca Restaurant still has a stable number of customers due to selling long-term cooked food online. “In the new situation, many agencies allow employees to work from home. However, mothers who work at home have to look after the children, clean the house, cook, etc., so they are very busy. Therefore, many housewives have to order breakfast and some savory dishes can be kept in the refrigerator for a long time. The traditional dishes of Be Ca Restaurant are: Thai style roasted pork neck; beef dish with wine sauce; The humiliation of braised pork loin or pork loin soup is still selling well,” said Ms. Thu Huong – manager of Aquarium Restaurant. Madam Nhung’s porridge is easy to sell because it is convenient for children’s breakfast. According to Ms. Thu Huong, if compared to the time when Hanoi implemented the first social distancing in March 2020, by the 4th wave of COVID-19, people’s psychology was also more stable. There is no situation of customers rushing to buy food. In the past few days, convenient items such as sticky rice cakes, rice cakes, and banh mi with wine sauce have been bought a lot by customers online because most of the breakfast shops are closed.

However, according to the manager of Aquarium Restaurant, this epidemic is serious, so some provinces have implemented a blockade and distance, the number of intercity buses has decreased, so it is also difficult to buy raw materials. plan to order early. Refreshing summer drinks are advertised on social networks. “Breakfast foods such as: sticky rice, rib porridge, mushroom porridge; Cool drinks for the summer such as gotu kola, sweet potato smoothie, taro still attract customers. If the number of orders for parties and festivals decreases, my lunches and office meals ordered via social networks will increase,” said Nhung, owner of the Madam Nhung food website. Pho Bo shop at lane 77 Dang Xuan Bang is temporarily closed because “Takeaway” reduces the taste when eating directly at the store. According to the experience of reputable food sellers, in order to get a large number of customers to buy online and to order by phone, it is important that the establishment has a good reputation, delicious, quality, and hygienic food. birth, and especially the online sales channel is always maintained. Therefore, when there is a decision to distance or isolate, the purchase and sale of goods will not be affected. Therefore, in the context of prolonged COVID-19 and 4.0 technology “on the throne”, a series of payment programs, online shopping “bloom”, sellers need to be faster to adapt only to maintain stable business; at the same time, must always ensure that the service provided creates trust and credibility with users.

Kieu Minh Tuan is not only a famous actor, “box office star”, in everyday life he is also a family man. He worked very hard in the kitchen and cooked many delicious dishes for his longtime girlfriend, actress Cat Phuong, as well as relatives to enjoy. Recently, Kieu Minh Tuan showed off a cold snail noodle dish because he showed his talent in the kitchen. Cat Phuong quickly was the first commenter to praise “delicious” after he posted the article. Cold snail noodle dish by Kieu Minh Tuan with simple and close ingredients Hanoi cold snail vermicelli has long become a famous delicacy with soft noodles, fragrant and frugal broth, served with chewy snails and spicy chili sauce. On hot days, the delicious and rich cold snail vermicelli will be a very effective cooling dish. Normally, cold snail vermicelli is not served with vegetables, but because of his own taste, Kieu Minh Tuan eats cold snail vermicelli with perilla vegetables, lettuce, and shredded banana. Not only knows how to cook deliciously, the actor is also very skillful in decorating the dishes so that they are beautiful and attractive. Simple but very eye-catching boiled meat dish, served with raw vegetables dipped in soy sauce And his favorite is the greasy purple sweet potato stewed chicken thighs Once, Kieu Minh Tuan personally went to the market, marinated himself with fried char siu meat to cook a delicious and delicious bowl of Sa Dec noodle soup like outside. He showed off his results no less than the goods. The biggest difference of Sa Dec noodles is in the milky white noodles, large stalks, moderate softness, and not friable. In addition, Kieu Minh Tuan also makes a lot of eye-catching delicious dishes, gives rice, and shows that he is a model of a family man. Braised goby with pepper. Braised quail eggs are delicious dishes that bring rice. Pork tail stewed with nutritious vegetables. Or mixed dishes, Thai salads also do not make it difficult for Kieu Minh Tuan. To make cold snail vermicelli like Kieu Minh Tuan is very simple, you can refer to the recipe below: 1. Ingredients a) Snail part – 1 kg of stuffed snails or jackfruit. – Rice water, 1-2 sliced ​​chili, a little wine (residue) to soak snails. b) Cold snail water: – 750 – 800 grams of pork bone (should choose flying bones for clear broth) – Snail boiling water. – Vinegar suddenly sticky. c) Colored water: Made for gradual use. – 8 tablespoons lard or cooking oil (lard is more fragrant). – 4 tablespoons chili powder. – 2 tomatoes. – 2 teaspoons of salt. – 1 tbsp dried onion, minced. d) Other materials: – 1 kg of vermicelli – Vegetables served (Traditional cold snail vermicelli is not served with vegetables. Depending on each person’s taste, add): Perilla, lettuce, bananas, washed and drained. – Spices: Fish sauce, salt, seasoning. 2. How to do it: a) How to make snails: – Soak the snails in a metal bowl (it will release the mud quickly) with rice water with a few slices of fresh chili, add a little wine for 2-3 hours to let the snails release all the dirty mud, remove the fishy smell but the snails get fat. Wash the snails. – Next, put the snails in the pot, add 250ml of water and 100ml of alcohol, then bring it to a boil, then open the lid, lower the heat, then increase the fire until the snails open their mouth and scald is just cooked (delicious crispy snails) ), turn off the stove, take out. – Chop the snail (remove the black intestine), set aside in a bowl. – Keep the snail boiled water, filter to get clear water, set aside. b) How to make snail broth: It is a harmonious combination of sweet and clear pork bone broth, snail broth and vinegar – How to boil pork bone broth Soak bones with warm water (or clean rice water) and grain salt for 1 hour to remove impurities, clean blood, rinse. Continue to add the bones to blanch, rinse again. Put the bones in a deep pot with the right amount of water, add a little salt, a few purple onions, bring to a boil, skim off the foam, reduce the heat, simmer for 2.5 hours to get a natural sweet broth. inner bar. Skim off the foam from time to time. Once simmering, strain the bone broth in the bar. – Mix snail broth: Combine bone broth (filtered) with snail broth (filtered) and slowly add vinegar (according to taste), boil and seasoning (salt, fish sauce, seasoning according to taste) family taste), turn off the stove, let cool. c) How to make colored water: – Tomato halved, blanched in boiling water, peeled and chopped. – Fry the dried onion and lard, add the tomatoes and sauté until the water is less and slightly thickened, then add the chili powder to the pot, season with salt. Turn off the stove to let the chili soak in the fat for a few minutes, continue to turn on the stove again to get a natural, beautiful and fragrant aroma. d) Present and enjoy – Scoop the snails into the love extracting bowl, add the snail broth dotted with a little colored water. Next to the coin vermicelli, with colored water and herbs (optional). – How to enjoy old Hanoians: Pick up a small piece of coin vermicelli and dip it in chili peppers and put it in your mouth, scoop up the broth with snails and enjoy. The combination of opposites creates the quintessential dish of Kinh: greasy, crispy snails combined with soft vermicelli, spicy chili peppers combined with the mild sourness of vinegar suddenly won the hearts of the diners. . e) Attention: – The careful handling of bones will help the broth to be fragrant, clear, and clear. – When simmering the bone, do not add seasoning because the seasoning made from bone will melt when stewed, making the broth cloudy. – Boiling and steaming snails enough to make them crispy, fragrant and fatty. Do not boil for too long, it will be tough and broken. – Vinegar suddenly has a mild and sour taste, with a hint of alcohol, so it eliminates the fishy smell of snails to help the dish become perfect and right. – Snails are soldering, so they should be served with hot and spicy spices of chili-colored water to create harmony.

Illustration Green bananas are peeled by my mother, cut into bite-sized pieces, all of them. The bacon is just cut into pieces and marinated with some main noodles, spices, chopped dried onions. The bean covers are cut into square pieces, fried until golden brown. In the past, to cook banana pea snails, people often used toasted golden roasted turmeric soaked apricot beans. When eating, the piece of beans still has a slight smell of coal smoke, so it has a very unique flavor. But now, the baked beans in the market have gradually disappeared. The pot of broth is boiled from the bones of the pipe that has boiled on the stove. Green onions, perilla, guise leaves, and the smell of Chinese boats I have also washed and chopped. When the ingredients were almost ready, my mother told me to wash the snails and put them in a pot of boiling water with a little salt. When the snails are cooked, the mother quickly pours them into the basket and then drains cold water. Snail juice is gently decanted into a bowl after settling. My two brothers huddled together to help my mother. In just a moment, the snail meat was cooked in a bowl and my mother told me to wash it again with water mixed with diluted vinegar and then marinate with some main noodles, delicious fish sauce, turmeric powder, and cooking oil. Put the pot on the stove, my mother fried the dried onions very fragrant and then put the snails into the stir-fry. With snails, she only lightly sautéed them and when she came out, she didn’t forget to pick up a bit of shrimp paste to enhance the taste. Remove the snails into the bowl, my mother continued to stir-fry the pork belly with only a little bit of fire, then put the bananas in and stir-fry together to really absorb the salt and fish sauce. At this time, my mother put a plate of golden fried beans and sautéed them with bananas and meat, then poured the broth into the pot, simmering. There are many ways to prepare the broth for the banana bean vermicelli, but my mother often chooses to “fight” together the simmered bone broth and boiled snail water in the pot after stirring the other ingredients. Add a bowl of natural or batch vinegar to the pot of broth to get a mild sour taste and then simmer. When the banana is ripe, we will have a thick pot of banana bean broth, all the ingredients blend together with a harmonious taste. The pot of bananas and beans is boiling and fragrant in the kitchen. I divide the vermicelli into each bowl, put the fried snails on top with green onions and herbs so that my mother can fill the broth with bananas, beans, and meat on top. The bowl of white vermicelli is mixed with a thick broth with pieces of banana, fresh yellow beans with a little green onion on top, which is eye-catching. The banana bean snail noodle dish is finished, the whole family gathers together to enjoy. Everyone scoffed with the fatty leopard flavor of meat, the flesh of bananas, the crunchy sweetness of snails, the mild sourness of the broth served with raw vegetables, adding a bit of hot chili pepper to the tip of the tongue. Raw vegetables served with this vermicelli dish cannot lack lettuce, coriander, herbs, perilla, a little banana flower and thinly sliced ​​banana stem. Later, I had the opportunity to go to many places, enjoy some other local dishes. But… for some reason, I always remember the taste of my mother’s idyllic banana bean noodle soup cooked in the small kitchen, remembering the moments spent with my parents and brother in the old days.

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

The North is a place where ancestors settled for a long time, so everything from food to clothing has been filtered and become the norm, not easy to change. The dishes are always in harmony, the spices are in harmony with each other. And it is the moderation in this seasoning process that has created the elegant and delicate features in Northern cuisine in particular and Vietnamese cuisine in general. Typical dishes of the North: Pho, bun thang, bun cha, Ho Tay shrimp cake, snail vermicelli, frozen meat, sticky rice nuggets, spring rolls, fried vermicelli with crabs… Not only focusing on dishes on Tet holiday, another characteristic of the North is the cakes. These are not foods to fill up, but they bring excitement, especially keeping many beautiful memories in the childhood of every Northerner. Typical dishes: Jams made from crocodiles, rice cakes… Delicious Central dishes Central region is a land of sunshine and wind, not favored by nature, but the culinary culture of this region is very wonderful. The cuisine here is quite sophisticated, focusing on the form, presentation to the name of the dish. The common point of Central dishes is the spicy and slightly salty taste compared to the North and the South. Typical dishes of the Central people: Bun bo Hue, banh beo, banh xeo, banh dam, cha ram, fish vermicelli, boiled meat rice paper… Referring to Central cuisine, it is impossible to ignore the ancient capital of Hue. Royal cuisine here is famous not only in the way it is processed but also in the way it is presented and decorated, thereby creating a unique feature that is not found everywhere. The 8 most mentioned dishes in the ancient Hue royal cuisine: spring rolls, phoenix rolls, western ox skin, bear hands, deer tendons, orangutan lips, elephant leg meat and bird’s nest. Diverse cuisine of the South Not as sophisticated as Hue royal cuisine, Southern dishes are as simple and rustic as the people here. Diverse dishes, unpredictable changes with sweet, spicy, fatty. Typical dishes: Grilled snakehead fish, spring rolls, vermicelli, fish sauce hotpot, Nam Vang noodle soup… Southern cuisine is influenced by China, Thailand, … often seasoned with sugar or with the sweetness of vegetables and fat due to the use of coconut water. Typical dishes that use a lot of sweetness: cakes (printed cake, yeast cake, little cake, beef cake…), tea (sword tea, banana tea),… Vietnamese cuisine is extremely diverse and rich from North to South. Each region has its own color characteristics. Only when traveling through each place, going to each region and enjoying the cuisine there, can you fully feel this subtle difference.

Bun rieu – an indispensable dish for Hanoians. (Photo: Internet) In the heart of the old town, people still hear about a vermicelli shop located at the beginning of a small alley with a very strange name: “hate vermicelli”. In fact, the shop still has a very carefully stamped signboard over the decades “Yen – special bun ziu burden – welcome”. But because the shop is located next to a small relic, there is a stele “Ingrained hatred”, so people who are used to eating here call it “bun ziu hate” as a way to distinguish it from other noodle shops. What makes this special name is because this shop is located next to the monument of the stele “Engraved with hatred”. (Photo: Internet) Called a shop, but in fact, this is just a small vermicelli with a pot of broth, a few utensils and ingredients for making vermicelli. When guests arrive, they arrange plastic chairs to sit, using higher plastic chairs to make a table to place a bowl of vermicelli. Photo: Internet Bun rieu here still only includes familiar ingredients such as crab, fish cakes, beans… Each bowl of vermicelli noodles costs only 20,000 VND. Besides, this “hate” vermicelli restaurant also sells snail vermicelli, beef vermicelli (with beef) for 30,000 VND, and if anyone wants to eat a full bowl, it will cost 40,000 VND. Photo: Internet Photo: Internet Photo: Internet The bowl of vermicelli noodles is always full, eating one bowl is full. Even the owner is very enthusiastic and welcoming to customers. Students who come here to eat also get a discount, typically a full bowl is reduced to 10,000 VND, only 30,000 VND/bowl. “Vun ziu hates” every bowl is full, both crabs and vermicelli. Add some raw vegetables and chili peppers and it’s delicious. Customers usually don’t come in droves for a while, but from one turn to another, from early morning until noon, there are almost always people coming. Every day, the shop is usually open from 7 a.m. until early afternoon to clear the goods. If it’s late, clean up late, leave early. Photo: Internet One morning, wake up a little earlier than usual and stop by to make a bowl of “bun ziu hate”, you will see that Hanoi has many interesting things!