My father’s childhood was spent wandering around the countryside. The game with them is simply fighting, confetti, chicken grass, playing cards, fighting ticks, piggybacking, land cannons, river bathing, fish foul… More naughty, dad followed us to pick grapefruit, guava, baked potatoes, peanuts to eat. In the countryside, the older children teach the children to swim. The beaches, banks, and fields are deeply imprinted in my mind, until now, every time I have the opportunity to pass by, all the memories keep coming back. Children’s childhoods do not know if they are lucky or unlucky, there are no more popular games (adults still say that children now have no childhood). It has been replaced by Online Games, Tiktok, Facebook… Although there is a direction for children to explore, it is certainly in a different, very different direction! I hope that because of that, your hearts are poor in the ability to feel. Every time I go back to my grandmother, in the vast fields, in the windy afternoons, I hope that you are sharp enough to feel a little country spirit, even if only through the prism of children’s eyes. If possible, at some point, you should take off your sandals and wade into the mud with your bare feet to try to catch snails and crabs… I hope you feel a little country spirit… I just want your hearts to be nourished by simple, rustic but sincere things, not the hustle and bustle of life! The rest, when born, life will teach you. Just prepare your mind and accept it, everything will be fine, baby!

Yellow apple snail appears in high density and damages summer-autumn rice. Mr. Le Xuan Tu, Director of the Sub-Department of Cultivation and Plant Protection said that the yellow apple snail harms the newly sown rice stage, greatly affecting the growth and development of rice plants, if high density can make 100% loss of trees in the field. In order to minimize the damage caused by yellow apple snail, farmers need to apply a combination of manual measures and chemical measures to increase the effectiveness of killing snails. When the density of snails is high, snails are small, in order to thoroughly limit harmful yellow apple snails, people use drugs with active ingredients, such as Metaldehyde, Niclosamide to eradicate. Dosage according to the manufacturer’s instructions on the packaging. People should note that when using the drug, it is necessary to maintain the water level from 3-5cm to prevent high efficiency; Spray in the early morning or late afternoon because this is the time when snails are most active. Pesticides to prevent snails are often toxic to aquatic animals, so they should only be used when the snail density is high, avoiding use in rice and fish fields. In addition, other objects are causing harm with an increasing trend, such as: rats harming 71.2 hectares, leaf rollers 60 hectares, acacia caterpillars 50.2 hectares, thrips 36 hectares…. The Sub-department recommends that farmers keep a close eye on the fields, closely monitor the situation of harmful effects, proactively implement timely and effective prevention measures.

This species of snail is called Clusterwink, they are often found in clusters of snails stuck on rocky shores on Australian beaches. This snail is considered the strangest snail in the world because they can emit light on their own. Unlike land snails that secrete luminescent mucus, Clusterwink snails are bioluminescent based on a chemical reaction inside their bodies. When any creature touches it, it emits a green flashing light Until now, the ability of the Clusterwink snail to glow is still a mystery to scientists. They hypothesized that this could be a tool to help them raise alarms, communicate with their fellow humans, or frighten enemies Fireflies or glow bugs are small beetles collectively known as the family Fireflies that are luminescent. Fireflies are typical of temperate regions, although most species live in tropical and subtropical regions Fireflies are divided into two groups: flying fireflies and fireflies crawling on the ground. Both of these groups can emit the same special cold light, which does not radiate heat like artificial light The light of fireflies is emitted from the last few segments of the abdomen. During the day, these nodes are only gray-white in color, at night they emit subtle light through the transparent skin, with reflective cells that have the function of reflecting light out. Plankton occurs in most of the world’s beaches, especially in the Maldives. They emit a blue light, and tend to glow more strongly in the presence of waves This luminescent light acts as a signal to scare away enemies with color, an implicit warning to the enemy. On the other hand, it also distracts the enemy, distracting the enemy, the plankton uses that opportunity to escape. In addition, according to scientists, bioluminescent plankton is a signal to attract and support larger organisms to hunt copepods – enemies of plankton. Atolla jellyfish live in the depths of the ocean. They have 22 tentacles, one of which is larger than the others and is used to catch prey, this jellyfish is known as the “moving lamp” of the sea. Unlike many other jellyfish, the Atolla jellyfish when attacked will immediately glow brightly. The light it emits can illuminate as far as 91.44m At that time, larger species will be attracted to this light and rush to it. Then the hunter becomes the prey again and the jellyfish will take this opportunity to escape Atolla jellyfish often use tentacles to catch prey. When the prey has been captured by the tentacles, they swing back and forth until the prey has no resistance and then enjoy. The anglerfish, also known as anglerfish – literally “fishing rod fish”, this fish has a fleshy nodule that grows from the head to become a luminous organ that functions as a bait During hunting, this part of the fin will glow, making the fish around it attracted. After that, their job is just to open their large mouth and take the whole prey into their stomach It is known that Anglerfish are considered the “demon” of the ocean floor because they have extremely ugly but extremely sharp teeth, this fish often lives in the deep sea, without light. In the forests of some Asian countries, including Vietnam, people still often encounter glowing mushrooms. This mushroom has the scientific name Omphalotus nidiformis but is often referred to as the “ghost mushroom”. Ghost mushroom is considered a poisonous mushroom that contains illudin compound – a luminescent substance or phosphorous substance that causes poisoning to humans when ingested. Mushroom poisonings often occur in the winter and spring, when fungi grow and develop. Therefore, people absolutely should not go to the forest to pick wild mushrooms to eat Geckos are a famous creature, known to many people because they have the ability to change color continuously according to the season and weather. However, very few people know that, under ultraviolet light, the bones of many chameleon species are also capable of emitting fluorescent light. This strange millipede is a millipede, scientifically known as Motyxia sequoia. Scientists think this millipede evolved a way to glow in the dark to cope with the stress of life when living in a hot, dry environment. In addition to stress relief, the blue light emitted by the Motyxia sequoiae mat also warns predators that they may spew out cyanide. When the light this millipede emits is not enough to ward off danger, they also ooze toxic cyanide and foul odors from their small feet. This millipede is blind, so they cannot attract each other with light, nor do they use light to attract prey. The ability to glow is just an odd defense mechanism of this creature

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.

I told you yesterday, I have started my summer vacation. He was so happy, he jumped up and down. Thinking about it, seeing it as I was when I was a kid, but hearing that the teacher was busy, sick, and on vacation, the students were more busy playing than studying. Particularly for Summer is a very long excitement, because it brings so many plans, plans and games ahead. “Dragonfly bites navel and knows how to swim” – so many children have been tricked into this. Photo: Thanh Nguyen. I still remember, when I was a kid, Summer was an opportunity for a lot of “starts” at first. From the first time going to see crabs (crab hooks), fishing for frogs, catching fish, slapping fish… to children’s activities: exercising and kicking football early. As for the games, there are many, from shotguns, passing, marble shooting, fighting, fighting, umbrellas… Part of a memory. Photo: Thanh Nguyen. In those days, the field after the harvest was a big stage for the country kids. In my house, there are no buffaloes or cows, but because I crave the country atmosphere with many games and strange dishes, I often follow my brothers and friends in the neighborhood. After the harvest, the countryside is temporarily empty. After the harvest, all the grasshoppers, frogs, and especially mice were gathered in the fields of elephant grass. These are the fields converted by dairy households, from rice to grass for food. At that time, during the day, they fished frogs, at night they looked at locusts and caught birds. But the most fun is still the sessions to dig mice. Usually groups of several or three children will bring a bucket, basket or bag, a spade and a dog. Dogs have the ability to sniff out and catch mice very well, buckets can make water with simple burrows. Field after harvest. Photo: Thanh Nguyen. Rats this season are fat because they are full after a rice season. After catching, bring back, peel off the skin, cut off the head and legs, just take the meat of the body and thighs and then marinate it and bake it. In the summer, every child does not have a small cage. In the countryside, usually every house has a few areca trees. In the summer, those who are good at climbing will be responsible for finding the nests of young birds and sharing them with each other. The young sparrows are hungry, full of shit, their mouths are always wide open to eat when they see people. The food is cold rice, but the most common is grasshoppers, so if you don’t go to the field every day, you have to run to green vegetables (5% field area for households to grow vegetables) to catch some locusts to bring back. make bird food. Draw sketch. Photo: Thanh Nguyen. I remember, when I was a child raising birds, my parents taught me to give the birds light salt water to drink, so I got used to it, even if the birds fly away when they grow up, they still have to come back to drink water. That pure joy keeps growing, from the time the bird is young until the bird is full of feathers, flying and growing. I remember back in the 90s, raising snails was fashionable among the kids. In the new wave of that movement, I had to ask my parents for money to buy it. Where 1,000 VND/pair of small snails, or a few thousand a tool snail, bring back and drop into a crock pot or fish tank to raise. Day by day, go to pick duckweed, water hyacinth, or gather all kinds of leaves for snails to eat. When the snail lays, each pink ovary as big as a strawberry will gradually turn white, it’s time to take out toothpicks to get the baby snails. Raising snails and birds is also meticulous and takes time, but fun. Then, only later, did I know that the “toy” once was a terrible thing to destroy the rice fields. The imprint of the game in childhood has not ended many times when returning home many times, on ditches or bamboo poles in ponds and lakes, still full of eggs of this agricultural “rebellious” group. The nest of golden snail eggs is associated with the childhood of many rural children. Photo: Thanh Nguyen. Summer brings showers. After such meals, the pond is filled with the sound of frogs, hawks, and owls. Me and my friends carried fishing rods. Frogs with nuggets (a baby frog about the size of a big toe) are brought back to be raised somewhere in the garden or pond. Big frogs have to buy long bamboo sticks and melon flowers to lure. If there is a frog, there will be a pot of melon soup. In those days, finding a frog with 3 fingers was already very big, unlike now, frogs raised as big as fists, why eat frivolously. Summer is coming, for the children of the countryside, it is also the season of petty theft, because this is the most fruitful season. From sugarcane, guava, alligator, toad, citrus, mango, queo, papaya, etc. The day before yesterday, when I returned to my hometown, my friend also read aloud the “directory” of sweet and fragrant flowers, who had what tree, what delicious fruit. , it’s by heart. See, the taste of stolen fruit is so delicious and attractive that, after more than 20 years, people still remember it. In those days, the children often looked at Gac fruit, any house that had a ripe gac fruit, even if it was new, but did not cut it quickly, it was stolen by the children, just to get the seeds to play. As for the other fruits, they are extremely different, each day they change a dish. In those days, the booty was often carried by the children to the bunker on the embankment to raid. I don’t know how many moonlit mornings, the village dike was filled with laughter, eating and talking like that. And the most interesting thing, that day, the matter of stealing fruit was rarely concerned by parents, it was an accepted thing. Maybe it’s just a few reprimands from time to time, because everyone seems to implicitly admit that it’s a part of everyone’s childhood.

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.

Their venom is made up of a mixture called peptide conus. Each of them will have a unique venom formula. More than 50,000 conus peptides have been discovered, they are all neurotoxins and no vertebrate species on our planet possesses this form of venom. Marbled Cone snail possesses an extremely splendid appearance but is considered the most venomous snail species on the planet. They are purely carnivores and predators, feeding mainly on sea worms, small fish, mollusks and even other cone snails. It can release venom at any time in its life, and this species is always ready to wipe out all living things around it. A cone snail, like most snails, moves slowly. However, its attack is extremely quick and powerful. They use a sophisticated detection system to find their prey. Snails eat fish, sea worms or other snails if food sources are scarce. Their secret to hunting doesn’t lie in movement speed, instead they hunt using venom and develop an extremely efficient venom system. Because of their slow movement speed, cone snails often hunt by “holding a tree waiting for a rabbit”, which will lie in the sand at the bottom of the water, only revealing its long tubular mouth and tentacles in the sand. Once it detects prey such as a small fish or something passing by, it will use strong muscle contractions to shoot the tongue connected with the venom gland from its long tubular mouth at lightning speed and “close the gap”. nail” into the body, injecting poison into the prey. This venom will paralyze prey within seconds and die instantly. To prevent their prey from struggling, some species of snails have created a toxin that can reduce pain and anesthetize the prey’s nerves, making the prey feel no pain and slowly die without even realizing it. know. When the prey is fixed and no longer struggling, the conch will withdraw the “hook” (toothed tongue), pulling the paralyzed prey into the mouth. One study estimated that this species alone caused 36 deaths. Divers are afraid to face the Marbled Cone snail. They are very beautiful, just like other normal snail shells, but when hit, they are very fast and even with diving gloves, the snail’s proboscis can still penetrate. A few microliters of the toxin in a snail’s saliva is strong enough to kill at least 10 people. Once the poison enters your system, you may not feel symptoms for several minutes or days. Although the bite is not painful, you may feel numbness or tingling. However, then your whole body may shake, your eyes will go blurry, and your breathing may stop after just a few hours. However, the function of this extremely toxic substance is only for self-defense and to catch prey, but they never actively attack humans. Up to now, about 30 people have died from accidental contact with the marbled cone’s spit. The life of the snail shell collector will end when the sharp hook of this snail pierces the person. The most powerful poison called neurotoxin will temporarily paralyze your nerves. After that, the respiratory organs will close, making it difficult for you to breathe and this can be the worst part. Symptoms of a snail sting include local pain, swelling, numbness, tingling, and vomiting. Symptoms may appear immediately or slowly over several days. In severe cases, muscle paralysis, vision changes and respiratory failure can lead to death. The various neurotoxins contained in cone snails are called cono toxins. In addition to being toxic to humans, in this venom mixture there are many beneficial substances, which can work accurately and quickly on the human nervous system without causing side effects. Therefore, this snail can also open up a new medical future for humans. For example, cono peptides have the potential to prevent spasticity caused by spinal cord injury and may help diagnose and treat small cell lung cancer. Conotoxins can immediately generate nerve signals that reduce heart rate or turn off pain receptors. Ziconotide isolated from it is used as an analgesic. It is said to be 1000 times more effective than morphine and not addictive. Conotoxin ACV1, isolated from Victoria cone cone in Australia, is more effective than morphine and Ziconotide, has a longer analgesic effect and is convenient to use without side effects. It has been shown to be very effective in the treatment of post-operative and neurological conditions, and even accelerates the recovery of nerve damage, and is expected to be developed as a treatment for anxiety. , Parkinson’s disease, muscle tension and hypertension.

At nearly 11 pm, inside the “mangrove forest” near Hung Vuong Bridge (Phan Thiet City) there was still a flash of flashlight. Everyone here is familiar with the image of a lonely man rowing a basket boat, pulling a net in the night. Every day, Mr. Tran Van Phuong regularly casts nets to catch shrimp and fish in this mangrove flora. In the afternoon, taking advantage of the big water, Mr. Phuong dropped more than 50 nets, waiting for a bountiful evening. At night, the sound of frogs intermingled with the buzzing sound of mosquitoes. “If there is no incense, the mosquitoes will cover your face”, said Mr. Phuong while pushing the oars and bringing the basket into the deep creek. Making a living in the “mangrove” Mr. Tran Van Phuong (53 years old, Phu Hai ward) was born and raised in Phan Thiet. He has witnessed the rapid change of the city in the past few years. In his youth, Mr. Phuong followed the boat to the sea. At one point he gathered enough capital to build his own boat. However, later, he was not strong enough, fishing less and less, so this fisherman sold the boat and returned with a basket on the river. Over the past 10 years, Mr. Phuong and his basket boat have been visiting every corner of the mangrove flora. Every day, he gets a few pounds of crabs, fish, and shrimps… He brings them all to the market and sells them for about 300,000-500,000 VND. The 53-year-old man worked hard to remove some fish from the net. Late at night, the space is quieter, only the sound of the nets being pulled up. “Every day, it is 3-4 am to come back, in time for the housewife to bring shrimp and fish to the market to sell,” Mr. Phuong said. The basket boat and the other pile of nets are the means by which Mr. Phuong makes a living and feeds his two school-age children. For a coastal resident like Mr. Phuong, the basket is associated with a lifetime. The next morning, he returned to the work of washing, washing and arranging the nets to take advantage of 15:00 to go to the “forest” to drop the nets. Mr. Phuong recalls that in the past, this “forest” was just a shrimp pond, a salt marsh, after many people failed to do business, they left it. Over time, mangroves and cork trees grow thicker and taller. For nearly 20 years, this place has formed a green “mangrove forest” surrounded by Cau Ke river. From there, birds and storks fly home. In the early morning of the end of April, taking advantage of the water in the river along the “forest” to almost dry up, Mr. Truong Van Ty (Thanh Hai ward) and some fishermen in the area brought tools to find snails. Tying a series of plastic basins to his body, Mr. Ty waded into the river, using a homemade net to pull the brass to be the surface of the water. Continuously like that for about 2-3 hours, the plastic bowls are full of small and long snails. Every year, from about after Tet to the end of the third lunar month, people around Cau Ke River take advantage of raking snails. Snail is an aquatic species with long body, pointed tail, living in brackish coastal waters. In the past few years, they have been bought by many lobster farms as food for shrimp. The closer to noon, the bigger the tide, the water in the middle of the river rose above the head, that’s when Mr. Ty finished his work of scratching snails. On average, Mr. Ty rakes 7-8 sacks of snails every day. “This job is also easy, every 3 hours of continuous work also earns 700,000-800,000 VND for snails,” said Mr. Ty. Like Mr. Phuong, Mr. Truong Van Ty is one of many workers in Phan Thiet who live on this “mangrove”. Retain the entire submerged flora Many people in Phan Thiet city shared that when the Hung Vuong road (the route connecting the center of Phan Thiet city with Mui Ne tourist area) was widened, the new “mangrove forest” was revealed and known to many people. This wetland flora is surrounded by Cau Ke river, located in 3 wards of Phu Thuy, Phu Hai and Thanh Hai, creating a green patch and a unique ecosystem in the heart of Phan Thiet city. The “mangrove” area, also known as project area 5 (Hung Vuong Park), covers an area of ​​more than 32 hectares, which was planned as a park, green tree and sports area. However, in 2009, this place was adjusted to the planning, about 12 hectares used to build residential areas, trade and services, traffic and the park part is about 20 hectares. The separation of 12 hectares for residential, commercial and service areas for the province to organize land auctions for money to build the park. After the inspection trip in April 2021, Binh Thuan Provincial Party Secretary Duong Van An said that it is necessary to keep the entire area of ​​this wetland with regenerated trees as a green park, developing a special ecosystem. this, keep the green lung for Phan Thiet city. Share with Zing Secretary Duong Van An said that the land fund to develop residential areas or commercial services in Phan Thiet City is still very much, it is possible to organize land auctions in other places. “Many places people spend money to plant more mangroves, while here there is a rare population of regenerative wetland plants that need to be kept. If you build a residential area here, Phan Thiet will lose it. part of the flooded ecological zone cannot be regenerated,” said Mr. An. “The Standing Committee of the Provincial Party Committee has concluded and assigned the Provincial People’s Committee to study and propose solutions to protect and develop the wetland ecosystem in this land, and report to the Provincial People’s Council to adjust the planning in the direction of retaining all this land to make ecological park and some suitable public works”, Party Secretary Duong Van An added. That means no more “cutting” of land for residential areas. According to Mr. Duong Van An, the province will renovate this place into a flooded ecological park, based on the existing space and population of trees, creeks and lakes. “The outside of the canal will be built embankments to protect, prevent erosion, landslides, create pedestrian and bicycle paths around the area. Inside, the creeks connect to the flood drainage channel to get water and create conditions. For aquatic species to develop, it is possible to build a pedestrian bridge system, create a walkway under the trees for people to walk, exercise… or build mounds of land for young people to come and live activities. picnic”, Mr. An said about the idea of ​​preserving and developing a population of submerged plants in the heart of Phan Thiet.

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!

Mangrove forest in Dong Rui commune has just been restored. The sky began to recede, the tide receded into the sandy beach. Nguyen Thi Phuong and many people in Ha hamlet, Dong Rui commune carried hoe down to Bay Mau hill to dig deep soil (also known as sea worms). The hills are locally called but are actually newly restored mangrove forests running along the commune’s dike. In order to catch earthworms, Ms. Phuong bends down and always has to observe, look for extrusions and then quickly dig up the correct strokes. In just a moment, Ms. Phuong’s basket was full of large earthworms…. In every waking season, the commune’s mangrove forest is always an address for people in Dong Rui commune to make a living, especially since the time when they wake up. outbreak of Covid-19 to date. Phuong said: “In the past, these lagoons were covered, the tiger trees and parrots died without any children. Now there are worms, clams, twilight, stilts. On these trees, snails turn out, clinging to the tree to live. As long as there is a tree, there is life, and if you go to the sea, you can make a living. From the elderly to children, most of them make their living from the sea. Students also earn 100,000-150,000 VND every day. Ms. Nguyen Thi Phuong from Ha village digs earthworms at Bay Mau hill, Dong Rui commune. Far away from where Ms. Nguyen Thi Phuong digs deep into the ground are primeval mangrove forests with black tiger trees, parrots, and mammoth trees that are too high for a person’s head, spreading like raspberries in the shadow of the water. To go to these forests, you have to wait for the water to grow and travel by bamboo boat to reach the tiger trees and parrots that have a lifespan of more than a hundred years. Mr. Nong Van Chien, a resident of Tien Yen said: “In the period of 2010, there was no gas at that time, fuel was limited. People go to the forest to chop down for fuel. In 2013, there was a movement to make shrimp ponds. Everywhere they see zoning, they clear many hectares of forest to make shrimp ponds. Then they realized because the forest was cut down and then due to waves, storms and wind, it greatly affected people’s lives.” After the damage caused by widespread deforestation, new planting projects to fill in the cleared area have been promoted by NGOs and sectors at all levels, increasing the vitality of Dong Rui mangrove forest. . After a while, the vegetation has revived, rising steadily. Under the tree are green fishes, the wider the crabs, the symbiotic snails like affirming the intense vitality of the plants on the mangroves. To protect this forest area, a mangrove management team of Dong Rui commune was established with 3 people, who are responsible for coordinating with forest rangers to patrol, control and remind people to protect the forest. Mr. Hoang Van Thong (62 years old), Leader of the Mangrove Self-Management Group in Dong Rui Commune, said that people now realize the economic values ​​and voluntarily participate in mangrove protection. Under the tree are green fishes, the wider the crabs, the more symbiotic and growing snails. “The three of us regularly check and wade deep into the forest to see if there is any change in the status quo? There is also a lot of reforestation. Since then, people’s awareness has been raised and they know that protecting forests is protecting aquatic resources, especially when being propagated. People here are encouraged to plant forests, they really like it. Many times when they go to the forest, they see newly planted trees leaning against them, “said Thong. Dong Rui is considered one of the most beautiful mangrove forests in the North today with nearly 3,000 hectares, accounting for more than half of the commune’s natural land area. Since being managed and protected closely, the forest is green and lush, resulting in more and more diverse and rich seafood resources. Many households here have a stable income by fishing in the mangroves. The mangrove ecosystem of Dong Rui commune is very diverse and rich in the number of tree species, the ecosystem, and the aquatic species with high economic value such as crabs, crabs, and fish species that bring profit. and good livelihood for the people. Mr. Loc Van Sinh, Secretary of the Party Committee, Chairman of the Commune People’s Committee said that the management of the commune is less difficult than before because there are people in the community. Dong Rui Crab “In the last two years, the commune has planted 25-30 hectares of new mangrove forests to develop mangrove forests in the area. The important role of mangroves has been recognized, both protecting the national breakwater and having aquatic resources. products under the forest canopy to give people a daily income. In order to soon develop the mangroves in the future, it is suggested that the province and the authorities arrange funding sources for the self-managing groups to operate in the future.” Mr. Sinh information. The practical lesson of the negative impacts of mangrove destruction has led people and local authorities in Quang Ninh province to change their awareness and join hands to plant and protect mangroves. The young people of Dong Rui commune now have many new options such as working as workers, opening trading services, but most people in Dong Rui island commune still cling to the sea, cultivate seafood, and stick to mangroves to stay alive. subsistence. The wealth of mangroves is helping the people of Dong Rui change their lives and realize the vital values ​​​​if they work together to “symbiotically” protect the “green lungs” on the island.

Stuffed snails are currently a popular food in the market. Growing commercial stuffed snails is a new economic development direction, many farmers have escaped poverty to get rich. Stuffed snails are easy to raise, do not cost investment but give very high efficiency. Photo: LNC. Ha Son is currently one of the communes with the largest number of people and area for commercial snail farming (with 9 farming households) along with a lot of experience in aquaculture. such as Mr. Nguyen Xuan Bac 5 sao, Pham Hong Hien, Nguyen Xuan Hai (3 sao each), Mr. Tran Van Binh 4 sao… Many households in Yen Son commune (Ha Trung district) also raise snails stuffed with nets. , reaching an income of 35 – 40 million VND / sao (excluding costs), the profit is 2-3 times higher than that of some other aquatic products. Recently, Ha Trung District People’s Committee has implemented a model of linking commercial stuffed snail farming according to the value chain associated with product consumption in Yen Duong commune. The model for assessing the adaptability, productivity, income and economic efficiency of stuffed snails originated from Tam Phuc Aquatic Breeds Co., Ltd (Yen Dinh district), transferring technical advances to farmers. commercial stuffed snails, forming a chain of production and consumption of products. Before the implementation, 2 selected farmers, Mr. Le Van Tuy and Mr. Le Xuan Dau (Yen Duong commune) signed a commitment to participate in the implementation of the model (along with 20 other households in the commune) approved by the Center for Disease Control and Prevention. District Agricultural Service cooperates with District Farmers’ Association to train and disseminate technical knowledge on commercial stuffed snail farming. Accordingly, Mr. Tuy used 800 m2 of farmland for farming ponds, and at the same time received 80,000 seed snails; Mr. Dau uses 700 m2 of farmland to build a pond and receive 70,000 snail seed. Each nest of stuffed snails minus the cost, can give an income of over 60 million VND. Photo: LNC. Households participating in the model receive free support on seeds and techniques. Before stocking snails, the pond is dredged clean, sprinkled with lime powder to neutralize the pH in order to eliminate all kinds of carp, carp, and turtle that can eat snails. The pond bank is cleared of bushes to avoid nesting mice and convenient when harvesting. In ponds, put water hyacinth and water spinach to increase the coolness of the pond and create more places for snails to cling. The water level in the pond is maintained from 0.8-1.5m. The measured pH is 6.5 – 8; Dissolved oxygen reached the permissible threshold, the stocking density of snails was 100/m2 of pond, the weight was from 0.4 – 0.6 grams/individual. Selected snail seed are healthy, good quality, shell is not chipped, stamped, top shell is bright color. When stocking snails, take water from the pond and pour it into pots, drop the media (female duckweed, cassava leaves…) and put the snails in a pot to soak for 10-15 minutes to balance the living environment. pots and then slowly drop the seed snails into the pond gently to avoid building the shells and damaging the snails… The main food of stuffed snails is duckweed, green vegetables, cereals. Snails have the habit of both floating and living on the bottom, moving slowly and unevenly distributed in the pond, often concentrated in some areas in the pond. Therefore, it is necessary to create different terrains and depths to diversify habitats for snails and easily monitor and care for snails. Ha Trung district (Thanh Hoa) is aiming to build the farming of stuffed snails into commodity production, associated with OCOP products. Photo: LNC. After stocking snails until 2 months old, there is no need to change the water. To the 3rd month of culture, change the water once every 2 weeks, each time changing 3/4 of the water in the pond. In the households in the model in Yen Duong commune, due to good management and care techniques, snails grow well, evenly and healthy. After 3 – 4 months of farming, snails reach a commercial snail weight of 25 – 30 pieces/kg, then start harvesting. Use a boat to go around the pond to catch big snails (in the morning) because snails cling to plant leaves, cassava leaves, and duckweed roots to eat, so harvesting is easy… According to the calculations of the households in the model, minus costs, the profit reached 61 million VND/sao (an increase of more than 20 million VND/sao compared to current farming experience). In addition to economic efficiency, the technique of raising stuffed snails is quite simple, the care is not too complicated. The main food for snails is clean and easy-to-grow vegetables, raising stuffed snails has no adverse impact on the ecological environment… Ha Trung district has recently provided technical training for 70 farming households and households wishing to raise stuffed snails to continue replicating in the district, towards building product brands (OCOP). In the early morning, snails often float to the surface, clinging to cassava leaves and duckweed to eat, so farmers can know which areas are more concentrated, avoiding excess or lack of food. Food for snails must be clean, leave the whole plant, leaves, not chopped because snails have the habit of sticking to the surface of the leaves to eat. Only feed concentrates (cereals) once a day. Adjust the amount of food according to the snail’s ability to eat (from 0.5-1% of the snail weight in the pond).

This species is extremely toxic, it prefers to hide in coral reefs, rocks and sandy seabeds from intertidal to intertidal zones in southeastern China and tropical seas. Their bodies contain more than 200 pharmacologically active substances and a single drop of venom can kill 20 adults. To date there have been at least 100 recorded deaths from the venom of this species and the actual number could be much higher. The creature we are talking about here is the Cone Snail, also known as the cone snail, is a marine gastropod mollusk, so far more than 70 species have been found along the coast. along the coast of China and there are more than 1,000 species discovered in the world. Their venom is made up of a mixture called peptide conus. Each of them will have a unique venom formula. More than 50,000 conus peptides have been discovered, they are all neurotoxins and no vertebrate species on our planet possesses this form of venom. The Cone Snail has a mostly cone-shaped appearance and the largest can be 23 cm long. They are purely carnivores and predators, feeding mainly on sea worms, small fish, mollusks and even other cone snails. It can release venom at any time in its life, and this species is always ready to wipe out all living things around it. But surely you will find it difficult to understand because in our impression, snails are very slow-moving mollusks, how can they hunt, especially fast-moving species like fish? In fact, the secret to their hunting is not in their movement speed, instead they hunt by using their venom and developing an extremely efficient venom system. All cone snails are masters of poisons, likened to the five poisons in the animal kingdom. They have a tongue pocket in their throat, which contains many hollow toothed tongues, which resemble spearheads and are made of hard chitin. Because of their slow movement speed, cone snails often hunt by “holding a tree and waiting for rabbits”, which will lie in the sand at the bottom of the water, only revealing their long tubular mouth and tentacles in the sand. Once it detects prey such as a small fish or something passing by, it will use strong muscle contractions to shoot the tongue connected with the venom gland from its long tubular mouth at lightning speed and “close the gap”. nail” into the body, injecting poison into the prey. This venom will paralyze prey within seconds and die instantly. To prevent their prey from struggling, some species of snails have created a toxin that can reduce pain and anesthetize the prey’s nerves, making the prey feel no pain and slowly die without even realizing it. know. When the prey is fixed and no longer struggling, the conch will withdraw the “hook” (toothed tongue), pulling the paralyzed prey into the mouth. It’s worth noting that even when it’s not during mealtimes, if it feels threatened, the conch shells will shoot out without hesitation. So if you see brightly colored and beautiful cones on the beach, don’t stress. It came out by accident. Pick it up, especially the larger cone snails. This behavior can kill you because the conch’s nose can pierce the skin, gloves or wetsuit. Especially among cone snails, there is a species called Gastridium geographus, also known as geographical cone snail, killer snail, they are known as one of the most poisonous snails in the world, and one of the most dangerous snails in the world. marine animals that are extremely toxic to humans. One study estimated that this species alone caused 36 deaths. Symptoms of a snail sting include local pain, swelling, numbness, tingling, and vomiting. Symptoms may appear immediately or slowly over several days. In severe cases, muscle paralysis, vision changes and respiratory failure can lead to death. The various neurotoxins contained in cone snails are called cono toxins. In addition to being toxic to humans, in this venom mixture there are many beneficial substances, which can work accurately and quickly on the human nervous system without causing side effects. Therefore, this snail can also open up a new medical future for humans. For example, cono peptides have the potential to prevent spasticity caused by spinal cord injury and may help diagnose and treat small cell lung cancer. Conotoxins can immediately generate nerve signals that reduce heart rate or turn off pain receptors. Ziconotide isolated from it is used as an analgesic. It is said to be 1000 times more effective than morphine and not addictive. Conotoxin ACV1, isolated from Victoria cone cone in Australia, is more effective than morphine and Ziconotide, has a longer analgesic effect and is convenient to use without side effects. It has been shown to be very effective in the treatment of post-operative and neurological conditions, and even accelerates the recovery of nerve damage, and is expected to be developed as a treatment for anxiety. , Parkinson’s disease, muscle tension and hypertension.

The nature of the job of a bank employee is extremely busy and often has to come home late, but Phuong Thuy (29 years old, Quang Ninh) always spends time in the kitchen. With 9X, family meals are very important, helping to strengthen the relationship between husband and wife and family. Phuong Thuy Recently, Phuong Thuy suggested how to prepare 5 delicious and attractive dishes that you can make for the weekend to enjoy. After finishing the dishes, she will freeze them, come home late from work or on weekends, she will bring these attractive dishes to fry or put them in an air fryer that is still very attractive. The dishes after being prepared are frozen by Phuong Thuy so that they only need to be processed at the weekend Here are 5 delicious dishes suggested by Phuong Thuy, you can refer to: BOOKED MEAT Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Lemongrass: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, and lemongrass: minced or minced. – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. – When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or put a little oil in the pan. DON’T MISS THE LOT Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). – You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Frying Snails OR Steaming Banana Leaves Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. – Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fry or put in an oil-free fryer. – Grilled snails with banana leaves in an oil-free fryer: Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make small pieces of banana leaf spring rolls or as big as you like). Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until they are cooked and fragrant. SHRIMP SHRIMP with lemongrass Can be round like snail ball without wrapping lemongrass (should mix a little minced lemongrass for fragrance). This dish can be fried or baked in an air fryer. Resources: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 bulbs Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, roll it into a ball, flatten it in the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put it in an air fryer and bake at 180 degrees until the pan is golden brown (should be lined with parchment paper before adding the rolls to avoid sticking). SHRIMP SHRIMP MEAT WITH SHRIMP Ingredients (15-18 pies): – Minced lean meat: 300g – Shrimp peeled and minced: 200 grams or seafood as you like (surface, crab, crab) – Wood ear, shiitake mushrooms: as you like – Shredded carrots: 1 small tuber – Noodles soaked in warm water: optional – Non-aromatic dried onion (if any) – Finely chopped green onions and coriander. – Chicken eggs: 1 egg – Main noodles, soft seeds: 2 teaspoons – Ground pepper – Rice paper rolls and spring rolls (you can use Ha Tinh ram shells, the cake will be more crispy). Making: – Add the whole shrimp, meat and spices and mix well. – Round spring rolls cut in half. – For each shell of regular spring rolls, add 1 piece of spring rolls, then add a sufficient amount of filling and roll spring rolls. Choose flexible spring rolls, do not need to absorb water into the shell before rolling (the water absorption of spring rolls will easily stick together when stored in the freezer). The spring rolls will help to make the fried spring rolls more crispy and also help the spring rolls to be drier after rolling. – Rolled spring rolls, if not fried right away, can be put in a box and stored in the freezer. When eating, do not need to defrost, but add spring rolls as soon as the oil is cool and at medium heat until the spring rolls are golden brown.

Ms. Tran Thi Phuong Thuy (29 years old, currently living and working in Cam Pha City, Quang Ninh Province) said that due to work taking up a lot of time, she often comes home when it’s dark, so she doesn’t have too much time. spend a lot of time in the kitchen. But the wife still has a way to take care of the small family in her own way. Ms. Thuy said that during the weekend, she spends a lot of time cooking and preparing some ready-made dishes for the next week. This way, she feels relaxed when she goes to the kitchen after every hour of work and doesn’t have to think about “What to eat tonight?”. Recently, Phuong Thuy shared in the Love Kitchen group some dishes that can be prepared in advance, which have received more than 4,000 shares. Ms. Thuy shared the menu of some dishes that can be prepared in advance such as spring rolls, snails, rolls, shrimp, grilled skewers … These dishes can be stored in the freezer, coming home from work just need to put them away. out to cook. Every night when I come home from work, I just cook soup or stir-fry vegetables… As for the savory dishes that I prepared in advance, I put them in the frying pan or fry them without oil. Recipes for foods that can be frozen to eat gradually Grilled skewers Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Drain: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, drained: minced or minced (I use a hand blender of lock & lock bought 89K to grind it very conveniently, drag a few sugars to puree it without much effort). – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or add a little oil to the pan. Beef jerky with guise leaves Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Fried snail rolls or steamed/baked banana leaf wrap NCKD Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fried or put in NCKD baking. Grilled snail with banana leaf with NCKD Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make each piece of banana leaf spring roll, small or big as you like.) Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until the rolls are fragrant and fragrant. Sauteed shrimp wrapped with lemongrass Fry or grill NCKD. It can be round like a snail ball without wrapping the lemongrass (should mix a little bit of minced lemongrass to make it fragrant). Original Whether: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 pieces Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, put it on the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put in an air fryer and bake at 180 degrees until the pan is golden brown (it is recommended to line with parchment paper before adding the rolls to avoid sticking) According to Ms. Thuy, the family meal has a very important meaning, it is the rope that binds all members together. Therefore, no matter how busy she is, she goes to the kitchen by herself and never cooks.

The kitchen snails of Tinh Que establishment in Cao Lanh are becoming a commercial product that attracts attention. Previously, I only heard of this dish orally. How do you say that? Not at the end of the market. The establishment’s instruction manual for snails is on the package – a bamboo basket with wide eyes, the size of a human head. I don’t remember the verbatim, but the gist is that before steaming, put the snails in a large container and put three eggs in it with a bag of milk. Let it take about two hours for the snails to drink up before it is processed. People in the West know how to take advantage of the behavior of the common convex snail called pila: in the dry season, when you sleep, in the rainy season, you wake up to eat, to invent the kitchen snail dish. There are several types of edible apple snails: the field snail (pila polita), which lives in garden ditches, canals, along the edges of fields, in the fields, and snails (pila gracilis) (1), which live in places where there sedges – perhaps hence the name, and rock snails (pila?), which live in the mountains. In terms of quality, snails are the best, because the meat is chewy and lumpy. More than two decades ago, snails became increasingly scarce as a result of scientists calling for the import of golden apple snails for export. The golden apple snail is an invasive species that has become a scourge for rice-growing countries. As an invasive species, rapidly growing herds, spreading on a large scale, so according to the ‘territorial law’, ‘yes, I don’t have you’, the snail has almost disappeared. The basket of snails in the kitchen of the Tinh Que establishment. Photo: NGUYEN NGUYEN Snail snails are different from the common-eyed apple snail, which is the low, not pointed and tall snail tower like the bronze apple snail. In recent years, people in Dong Thap have chosen to raise snails a lot because of the higher commercial price, due to a time of scarcity. Buyers of snails in the attic also choose snails. The pila snail is an amphibian, lives on land during drought, sleeps all the time and breathes through lungs. In the rainy season, it lives under water, breathes with gills and goes foraging. According to that habit, people put snails in baskets in the attic of the kitchen for snails to sleep for a long time. When you want to eat snails, give them a ‘gracious’ meal of good food. Normal snail meat is delicious, feeding them milk and eggs will be more delicious. There is something to pay attention to the fire, so that the snail does not get tough. Eat bulot, fence the sea People who know how to eat bulot snails must first be cod from Newfounland from the late 19th century, then Normandy, French, etc., then Saigon and Can Tho. Not sure if I am the last person to know about this snail when eating them in Can Tho at the end of April 2021? Eating a snail, don’t say it’s good or bad, the more thought-provoking thing is how the French conserve resources through fishing restrictions. In 1970, the opening Granville auction attracted interest in the bulot sea snail. Before that, the luxury on the dinner table of Westerners only had oysters and red crayfish. As for snails, there are only snails living on land that many Vietnamese shake their heads. In 1980, a group of operators was formed, and in 1985, mining required a license. The smallest size snail to exploit is 4.5cm long. In 2000, due to a decrease in stocks, many measures were put in place: a fishing break in January, the time when snails spawn. The quota is 300kg per person and 900kg per ship, limiting the number of permits, increasing the separation distance from 1.9 to 2.2cm. The number of catches was reduced by 6,000 tons, the number of miners was reduced from 82 to 68. The catch of bulot snails is only using trap cages. Fishermen use cages with bait dropped on the sea floor to lure snails. Fishing as if it does not frighten the snail, stress reduces the quality of the meat. Stir-fried bulot snails with garlic butter. Photo: NGUYEN NGUYEN In the past, bulot snails were only caught by the French as bait for the large cod fishery in Newfoundland as far as Canada. Specifically, on May 18, 1886, the Newfoundland Parliament enacted a law prohibiting people on the island from trading with foreigners and especially not selling and exporting bait to French fishermen. This bait includes squid, herring or roe. Difficult to get wise, some French fishermen came up with the idea of ​​​​using bulot snails as bait for cod fishing. A long time thanks to the new type of bait, the catch is estimated to be five times more. Saint-Malo authorities, press fear a resource depletion. All of a sudden, the cod didn’t want to eat the bulot bait anymore. It wasn’t until the early 1980s that the snail, scientifically known as buccinum undatum, appeared on the dining table and in the kitchen. Within 20 years, the French quickly realized the problem: the output was getting bigger and bigger, the resources were getting exhausted. Obviously the snail meat is delicious. The day I ate snail bulot in Can Tho, the shop sold by the slice. The dish is called snail bulot sauteed with garlic butter. For the French, known for their fine dining, they say an ontological question has long haunted them about the relationship between snails and mayonnaise: can the former survive without it. the second one? It’s like the correlation between snails – the national drug of the West – and garlic butter. It’s horrible to be missing either. But Vietnamese tongue overturns two pairs of categories. They let snail bulot survive with garlic butter. That day I ate delicious and fragrant. But the smell of the sea is only very light, maybe it is a more subjective feeling, because in Vietnam, I used to eat all kinds of sea snails. Bulot snails from France are imported to Vietnam in the form of frozen snails with their shells intact. Many places sell online for prices from 350,000 VND or more, depending on the size. But certainly there is no milk snail like milk squid, milk anchovies, milk crabs in Vietnam. Strict European fishing regulations. The last class snail is 4.5cm, each class is 2.2cm apart. The people of Granville are also worth learning that, although snails are found in many places in France, they have registered for geographical indications early. The Protection of Geographical Indication (PGI) for the Granville Bay bull snail was granted on February 7, 2019, after 7 years of filing. PGI is the quality talisman of this bay snail. —– (1) – Ngo Thi Thu Thao, Le Van Binh, Comparison of some morphological and reproductive biology characteristics of the field snail and the autumn snail in Dong Thap province, Can Tho University.

The kitchen snails of Tinh Que establishment in Cao Lanh are becoming a commercial product that attracts attention. Previously, I only heard of this dish orally. How do you say that? Not at the end of the market. The establishment’s instruction manual for snails is on the package – a bamboo basket with wide eyes, the size of a human head. I don’t remember the verbatim, but the gist is that before steaming, put the snails in a large container and put three eggs in it with a bag of milk. Let it take about two hours for the snails to drink up before it is processed. People in the West know how to take advantage of the behavior of the common convex snail called pila: in the dry season, when you sleep, in the rainy season, you wake up to eat, to invent the kitchen snail dish. There are several types of edible apple snails: the field snail (pila polita), which lives in garden ditches, canals, along the edges of fields, in the fields, and snails (pila gracilis) (1), which live in places where there sedges – perhaps hence the name, and rock snails (pila?), which live in the mountains. In terms of quality, snails are the best, because the meat is chewy and lumpy. More than two decades ago, snails became increasingly scarce as a result of scientists calling for the import of golden apple snails for export. The golden apple snail is an invasive species that has become a scourge for rice-growing countries. As an invasive species, rapidly growing herds, spreading on a large scale, so according to the ‘territorial law’, ‘yes, I don’t have you’, the snail has almost disappeared. The basket of snails in the kitchen of the Tinh Que establishment. Photo: NGUYEN NGUYEN Snail snails are different from the common-eyed apple snail, which is the low, not pointed and tall snail tower like the bronze apple snail. In recent years, people in Dong Thap have chosen to raise snails a lot because of the higher commercial price, due to a time of scarcity. Buyers of snails in the attic also choose snails. The pila snail is an amphibian, lives on land during drought, sleeps all the time and breathes through lungs. In the rainy season, it lives under water, breathes with gills and goes foraging. According to that habit, people put snails in baskets in the attic of the kitchen for snails to sleep for a long time. When you want to eat snails, give them a ‘gracious’ meal of good food. Normal snail meat is delicious, feeding them milk and eggs will be more delicious. There is something to pay attention to the fire, so that the snail does not get tough. Eat bulot, fence the sea People who know how to eat bulot snails must first be cod from Newfounland from the late 19th century, then Normandy, French, etc., then Saigon and Can Tho. Not sure if I am the last person to know about this snail when eating them in Can Tho at the end of April 2021? Eating a snail, don’t say it’s good or bad, the more thought-provoking thing is how the French conserve resources through fishing restrictions. In 1970, the opening Granville auction attracted interest in the bulot sea snail. Before that, the luxury on the dinner table of Westerners only had oysters and red crayfish. As for snails, there are only snails living on land that many Vietnamese shake their heads. In 1980, a group of operators was formed, and in 1985, mining required a license. The smallest size snail to exploit is 4.5cm long. In 2000, due to a decrease in stocks, many measures were put in place: a fishing break in January, the time when snails spawn. The quota is 300kg per person and 900kg per ship, limiting the number of permits, increasing the separation distance from 1.9 to 2.2cm. The number of catches was reduced by 6,000 tons, the number of miners was reduced from 82 to 68. The catch of bulot snails is only using trap cages. Fishermen use cages with bait dropped on the sea floor to lure snails. Fishing as if it does not frighten the snail, stress reduces the quality of the meat. Stir-fried bulot snails with garlic butter. Photo: NGUYEN NGUYEN In the past, bulot snails were only caught by the French as bait for the large cod fishery in Newfoundland as far as Canada. Specifically, on May 18, 1886, the Newfoundland Parliament enacted a law prohibiting people on the island from trading with foreigners and especially not selling and exporting bait to French fishermen. This bait includes squid, herring or roe. Difficult to get wise, some French fishermen came up with the idea of ​​​​using bulot snails as bait for cod fishing. A long time thanks to the new type of bait, the catch is estimated to be five times more. Saint-Malo authorities, press fear a resource depletion. All of a sudden, the cod didn’t want to eat the bulot bait anymore. It wasn’t until the early 1980s that the snail, scientifically known as buccinum undatum, appeared on the dining table and in the kitchen. Within 20 years, the French quickly realized the problem: the output was getting bigger and bigger, the resources were getting exhausted. Obviously the snail meat is delicious. The day I ate snail bulot in Can Tho, the shop sold by the slice. The dish is called snail bulot sauteed with garlic butter. For the French, known for their fine dining, they say an ontological question has long haunted them about the relationship between snails and mayonnaise: can the former survive without it. the second one? It’s like the correlation between snails – the national drug of the West – and garlic butter. It’s horrible to be missing either. But Vietnamese tongue overturns two pairs of categories. They let snail bulot survive with garlic butter. That day I ate delicious and fragrant. But the smell of the sea is only very light, maybe it is a more subjective feeling, because in Vietnam, I used to eat all kinds of sea snails. Bulot snails from France are imported to Vietnam in the form of frozen snails with their shells intact. Many places sell online for prices from 350,000 VND or more, depending on the size. But certainly there is no milk snail like milk squid, milk anchovies, milk crabs in Vietnam. Strict European fishing regulations. The last class snail is 4.5cm, each class is 2.2cm apart. The people of Granville are also worth learning that, although snails are found in many places in France, they have registered for geographical indications early. The Protection of Geographical Indication (PGI) for the Granville Bay bull snail was granted on February 7, 2019, after 7 years of filing. PGI is the quality talisman of this bay snail. —– (1) – Ngo Thi Thu Thao, Le Van Binh, Comparison of some morphological and reproductive biology characteristics of the field snail and the autumn snail in Dong Thap province, Can Tho University.

Damien Desroche raises 60,000 snails to make soap and sell it on the market It is hard to imagine but snail saliva is used to remove wrinkles and acne scars and is trusted by many women. In the hands of 28-year-old Damien Desrocher is a slimy, sticky, frothy, drool from thousands of snails he keeps in a large dragonfly in his backyard. Born and raised in the town of Wahagnies, in northern France, Damien Desrocher began using the greasy drool many feared to make soap and sell it in local markets. In order to get a lot of snail drool, the 28-year-old man had to think of many and extremely ingenious ways not to harm or kill any snails. Damien Desrocher said: “I just touched it with my finger, very light and not violent. It looks very simple, the whole process depends on your ingenuity.” Soap bars made from snail slime made by Damien Desrocher Formerly a computer technician working for the Air Force, Damien Desrocher decided to start raising snails in his hometown because he wanted to enjoy life back to nature. “Once you watch every move of snails, you find them really adorable. It’s my favorite animal,” Damien Desrocher said. Currently, Damien Desrocher has a total of about 60,000 snails. When they enter the breeding period, he will move to a larger site, in his yard with only about 4,000 of them. On the feet of snails there is a type of gland that can secrete a very sticky fluid to help them crawl, so every place they crawl through leaves a sticky residue. After this sticky fluid dried, a sparkling watery streak was formed. One snail will produce about 2 grams of slime, while to make 15 100-gram Damien Desrocher bars of soap requires about 80 grams of snail saliva. It only takes about 40 snails to make 15 100-gram bars of soap. Business is quite favorable, so Damien Desrocher needs to raise a lot of snails. So far, snail slime is quite famous in the western cosmetics industry for its surprisingly smooth skin, but recently it has become one of the more popular finished products in some other countries such as Korea. The mucus secreted by snails contains a powerful antioxidant, known for its anti-aging properties. According to Damien Desrocher, slime contains collagen and elastin molecules, which have anti-aging and skin-restoring properties. The snail itself also uses the slime it secretes to repair the shell when damaged. In the first year of production, Damien Desrocher aims to produce about 3,000 soap bars from snail slime.

Although not a coastal city, Ho Chi Minh City is still home to many addresses serving snails that are highly appreciated by diners. Snail Ghe, Saigon Snail Kitchen, Mother’s Kitchen… with various prices of 100,000-300,000 VND/person are suggestions for you. 1. Snail shop Suggested dishes: Grilled garlic snails, fried lentils with coconut, sapo duck tongue, Hong Kong salted roasted pork… Characteristics: – The menu is diverse, besides snails, there are fish eggs, shrimp, hot pot – The price is acceptable, the quantity of each portion is quite small – The restaurant is crowded, the tables and chairs are arranged close together, so it’s quite noisy – The minus point lies in the service staff who are not enthusiastic and friendly Diners commented: Ngoc Nguyen: “I have eaten twice and have some comments. The food is well seasoned, the sauce is delicious, each portion is only suitable for 2-3 people, 10 people order about 3 servings to be enough. The menu is diverse, there are snails, fried dishes, grilled dishes, hot pot… the price is not too expensive compared to the area in District 1. The service staff is slow, not enthusiastic with customers”. Jessica: “The four of my family went to eat it, it was delicious. The grilled snail dishes were a bit greasy, but the seasoning was just right, not salty, the sauce was separate, so it was interesting. The squid fried dish was too oily.” . 2. Saigon Snail Kitchen Suggested dishes: Stir-fried woolen snails with coconut, fried fat snails with butter, blood cockles with satay sauce, squid teeth with salted egg sauce, steamed clams… Characteristics: – The snail shop has a spacious garden with many trees – Located in an alley so it’s quite quiet – The menu is not rich, the taste of the food is highly appreciated Diners commented: Do Tran Trung Kien: “I used to love eating snails, but I was extremely afraid of food hygiene. Come to eat here once, I was impressed because the space is clean, located in the center. Although the dishes are not very rich but fresh. Service staff are enthusiastic”. Thanh: “The space is cool and clean, but the snail seasoning is a bit salty”. 3. Cuckoo snail Suggested dishes: Stir-fried horse snails with fish sauce, fried coconut snails with garlic butter, fried cotton snails with fish sauce… Characteristics: – Small restaurant space, serving snails at an affordable price – Friendly owner, enthusiastic to introduce dishes to customers Diners commented: Hong Phuong Nguyen: “The restaurant is a bit small but the snails are fresh. The price is not cheap but not too high, about 170,000 VND / plate. The minus point is that many dishes do not have a clear price.” Windluz Luz: “My favorite dish is fried snail with greasy coconut, each baby is big, fried with salt. My group of 7 people ate around 900,000 VND, cheap compared to District 1. Meet the owner. The shop is cute, we ordered whatever you remember.” Tuan Bao: “The restaurant has a few dishes of raw snails that are quite eye-catching in front of the door. When I don’t know what to choose, the owner suggests Thai steamed clams, grilled scallops with cheese, and fried nail snails with water spinach. Cheap dishes. price is 50,000 VND”. 4. Mother’s Kitchen n Suggested dishes: Stir-fried lentils with coconut, steamed clams, snails with papaya salad, salted egg scallops… Characteristics: – The restaurant serves buffet style, time limit is 90 minutes – Diverse menu with 20 kinds of sauces Diners commented: Kenny: “I went to the snail restaurant, waited for a long time before the restaurant served 3 dishes, then ordered more and had to continue to wait. The service time was too long, making me unsatisfied”. Ngocdan.foodie: “In general, the buffet here is quite good, I can eat a lot of snails, the space is clean and cozy, the decor is vintage style. The buffet menu has 14 types of snails with different sauces, stir-fried scallops. Salted eggs, fried nail snails with garlic butter, snails fried with tamarind are the best”. 5. Sister snail Suggested dishes: Snails with salted eggs, fried snails with coconut, scallops… Characteristics: – The space has many beautiful angles to take pictures, and the food is beautifully decorated – Diverse menu, many ways to cook – The price is high and the taste of the dish is not too special Diners commented: Heohaman: “My favorite is the snail with super-fat salted egg sauce, dipped in crispy bread here. Steamed clams are spicy and spicy, the water is not pale. Stir-fried seafood noodles, fried nail snails with water spinach, fried chicken cartilage good fish sauce. Because it’s in the center, the price is quite expensive compared to other shops.” Loan Nguyen: “The menu is in English, which is a suitable address if you want to introduce international friends. In my opinion, around 18:30-19:30 is the peak time when the food comes out quite quickly, customers do not lose their mood. when you have to eat a dish and then wait.”

In Hanoi, there are two types of vermicelli: hot and cold. If in hot vermicelli while eating and sweating, the steamed vermicelli inhaled because of the spicy. Bun snail cold in alleys, small alley seems to be deeply imprinted on the subconscious of the old Hanoians. Just like the name suggests, cold vermicelli is made of cool ingredients. Vermicelli is cold, snails are cooled, the sauce is cold and the broth is also cold. Actually, these ingredients are made from boiling water, but the style here is to let it cool. Cold noodles are often sold in O Quan Chuong, Nguyen Truong To Street, Hang Chieu Street and Nguyen Cao Street … in big restaurants. Although cold noodle is popular, but the selection of ingredients and processing are extremely sophisticated. Vermicelli is a type of vermicelli used for cold eating, similar to banh ask of the Southerners. A snail must be a type that eats slit algae, as it is both crunchy and fatty. Nowadays, people can replace snails, sliced ​​snails, rice snails, bitter snails … for processing but must be fresh. Soak the snail in water to wash the rice for a few hours to let the dirt come out. The main spice of this folk dish is vinegar suddenly, so vinegar is also particularly interested, when it can only be vinegar, suddenly filtered out of sticky rice wine from Van village (Viet Yen district, Bac Giang province). . Snails will be steamed by water by vinegar to remove the fishy smell, keep the crispy taste and not lose the greasy taste of the snail. The broth is clean water for snail boil, just spice, scoop some onions to make it aroma and have a little curry powder to create a pink or yellow color. Snail broth is cool but not fishy, ​​no sugar or seasoning, but still sweet. Cold noodle vermicelli must be eaten with leaf vermicelli, because it is the vermicelli that brings a cool and fragrant flavor to this dish. Boiled snails are available in the burden, when customers use them, the seller will put them in a bowl, scoop some snail soup from a ceramic jar, accompanied by a plate of vermicelli leaves (lined with banana leaves) and a little freshly ground chili. tear. In particular, this dish should not use herbs. The sharp aroma of the herbs will drown the mild aroma of the vinegar, and the dish will no longer taste strong. The seller only gives a plate of vegetables like the core of a thinly sliced ​​banana tree and vegetables, that’s enough. This rustic dish not only has attractive colors, but also has a delicious taste. It is difficult to explain why this dish has always been popular with many people from past to present. Photo: IT. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3.

Seafood Thai hotpot Ba Son The restaurant specializes in Thai seafood hot pot, with a characteristic spicy and sour broth and many attractive toppings. In addition, diners can order to ship home hot pot fish, goby fish, red snapper, waterfalls … Some dishes that cannot be missed here are steamed lemongrass snails, Thai steamed clams, crispy frog. … Address: Van Kiep, Binh Thanh District Point: 4.3 / 5 Price: 50,000-180,000 VND Photo: Ba Son Hotpot, Nguyen Thanh Tu. Evaluate: Huong Nguyen: “The soup here is frugal, not as sour as many other places. Jellyfish salad is quite a lot, mix and taste”. Heohaman: “The restaurant has a variety of hot pot types, small and large, suitable for couples, friends or family. The price is quite soft, the food is delicious and rich.” Le Van morning: “I have put a portion of Thai seafood hot pot home, the meal is not clean”. Snow Snail 30K The popular snail restaurant is the place to eat at night that many Binh Thanh diners love. Diverse menu such as snails, nails, tomatoes, clams, cockles, crab meat. The most appreciated seafood dishes are snails fried with spicy butter, fried crabs with salt, Thai steamed clams, grilled scallops with onion oil, coconut snails, garlic snails grilled with chili sauce, fried noodles. Address: Nguyen Van Dau, Binh Thanh District Point: 4.4 / 5 Price: 37,000-57,000 VND Photo: Nhudaupu. Evaluate: Pham Huynh Nhu: “Affordable price, full of familiar seafood dishes. Snails and crabs here are quite fresh. I ordered more blood cockles with sweet and sour tamarind. It rains, sipping seafood, drinking beer is standard. “. Tran Le Minh Trang: “Student-priced snail shop, delicious tasting, 3-region palate. Total bill for 2 people for 5 dishes is only VND 214,000. VND / animal) eat temporarily, steamed snail with lemongrass (35,000 VND) slightly spicy, delicious cheese scallop (35,000 VND), fried snail with coconut (40,000 VND), less fat, so it is not greasy ”. Ngu Gia squid noodle soup Squid or squid shrimp noodles are suggestions that cannot be ignored when ordering take-out seafood. Fresh and sweet squid, combined with a rich seafood broth and chewy noodles to help you change your taste on the weekend. In addition, the restaurant also serves many other types of noodle soup such as ribs, shrimp, meat, chicken drumsticks, baby eggs. Address: Phan Xich Long, Phu Nhuan district Point: 4.3 / 5 Price: 60,000-80,000 VND Photo: Mitsfoody, anhtran0805. Evaluate: Hoang Linh: “The squid noodle bowl includes 8 squid pieces, 2 poached eggs, 2 meatballs. Poached eggs are not suitable for squid, the broth is a bit fishy. The squid is not chewy, the noodle is a bit soft but overall acceptable. “. Masha Nguyen: “I ordered a shrimp noodle soup of 40,000 VND, the price is quite high. The juice is light, there are some shrimps and minced meat. In general, the taste is good, not good, not bad”. Rocky Bay grilled oyster The shop is located in the heart of District 1, suitable for oyster fans who order to ship home. The recommended combo combinations are 12 grilled Japanese oysters (VND 120,000), oysters with 24 flavors (VND 240,000), seafood pasta with red sauce and 6 grilled oysters (VND 125,000). Grilled oyster with various sauces such as tamarind, onion fat, XO, salt and green chili … Address: Le Thanh Ton, District 1 Point: 4.9 / 5 Price: 65,000-240,000 VND Photo: Ho Nguyen Phuong Linh. Evaluate: Hai Anh Bui: “Hao fat, fresh, uniform quality, taste to taste. Cheap price, nice packaging”. DyDy Le: “Delicious oyster, rich seasoning, affordable price. I like the taste of green chili salt and salmon cream sauce the most out of the order”. Hphuong192 Huynh: “A box of 4 special flavors is selected. Caviar and bacon cheese taste, good taste. Spicy red pasta, inside with mussel, oyster and shrimp. The shop is carefully packed and clean. will”. Crab Set – Roasted Crab With Salted Eggs The online seafood restaurant is an attractive destination for the gourmet association because of its delicious crab dishes, which are processed in a variety of ways. Crab combined with salted egg sauces, black pepper, burnt with garlic butter or simply steamed to keep seafood sweet. If you want to eat it full, you can order stir-fried vermicelli, seafood crab noodles, rice noodles or crab fried rice. Address: Bach Dang, Binh Thanh District Point: 3.9 / 4 Price: 29,000-315,000 VND Photo: Phuongthaoct. Evaluate: Foodee_1ef41a6c: “Affordable price. I see crab with little meat, not delicious. Some crab dishes with butter do not match”. Pham Vivian: “I ordered in the afternoon, maybe during rush hour, the ship delivered a bit long. In return, the crab noodles with spicy and sour tamarind sauce are delicious”. Compare beefsteak in popular and high-end restaurants in Ho Chi Minh City Zing compared the beefsteak of popular restaurant Hello Pasta priced at 165,000 VND and food from El Gaucho restaurant costing more than 700,000 VND.

Grilled snail with pepper Just add spices, green pepper and then bake directly on a charcoal fire. When the passionate aroma spreads, it is also the time when the snail hunts the meat again, so it makes people feel sick to enjoy it right away. Impressive dishes with a strong, indescribable taste Just put it into your mouth, the spicy taste spreads to evoke each senses, and then the more you chew the meat, the more you will rub it with the delicate crispy sweetness. Grilled snail with pepper is present in the menu of popular snail shops in Saigon, this dish is either eaten or used as a “target”. Photo: Internet For those who have a strong passion for snails, surely it is impossible to miss this popular spicy roasted snail. (Photo: Internet) Bun rieu snail From the ingredients of the countryside such as crab, blood, tofu, pork rolls, snails … people have cleverly combined to create a bowl of vermicelli with a strong and attractive aroma. If the northern vermicelli in favor of the sweetness from bone broth, the southerners will be in harmony with the sour, sweet and salty. In addition to the highlight is the fatty crab pieces, the snail also contributes to the fresh, crispy sweetness, the more you chew it, the more you like it. The scent of the broth, the ingredients, spreads out in a seductive light. Depending on your preference, you can add some fish sauce, squeeze the lemon slices to add full flavor to the dish. Photo: Internet Bun rieu snail has a rustic and simple taste, but anyone who once enjoy it must pamper. (Photo: Internet) Snail stuffed with meat The snails are mixed with minced meat, carpentry, lemongrass, spices …, cleverly stuffed into the shell and then steamed. When ripe, the scent of each ingredient fuses together to arouse all of the diners’ senses. The meat-stuffed snail dish will be more rounded if there is an extra bowl of the numbing ginger fish sauce. A little spicy of lemongrass is mixed in the fatty fat of meat, the more you chew the crispy snail, the sweetness will come, making people crave food forever. On cool nights like this, trying to squeeze a few snails stuffed with meat is nothing more perfect. Photo: Internet Although it sounds popular, but snail stuffed with meat is the dish that makes people “addicted” right from the first time. (Photo: Internet)

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

In the early twentieth century when flour appeared in Vietnam, Hanoi housewives created shrimp cakes. It is a harmonious combination between Vietnamese cuisine, which is eaten with many vegetables and Western cuisine with lots of fat. Initially, shrimp cakes were just a popular dish during the subsidy period. Later, Ho Tay Food Company raised the level of shrimp cakes to become a specialty, a gift of Hanoi. Ho Tay Shrimp Cake uses the West Lake shrimp, like small shrimp, but firm meat, soft shell and very sweet. Along with that is a little sweet potato from the Red River field, sliced, creating a ruffled crust, but eaten crunchy and mildly fragrant. At that time, about 40 years ago, there were rarely any restaurants that met the two criteria of spaciousness and beautiful space. Ho Tay shrimp cake restaurant becomes the ideal party place for student groups and couples dating. A serving of shrimp cake 5, each 3 moat, served with beer 3 moat a cup. It is not cheap, but delicious, eating while watching the scenery and enjoying the cool West Lake wind. Remembering the subsidy period, Trang Tien ice cream was the obsession and desire of the 6X, 7X, 8X generation … “Going to eat ice cream, watching the train” was a beautiful memory of Hanoi people. But now, the tinkling sound of the train is gone, but the taste of Trang Tien ice cream remains the same, timeless, with the years. It is called Trang Tien ice cream because the original ice cream was made on Trang Tien street in the 1950s. As a state-owned ice cream restaurant under the subsidy period, experiencing many ups and downs, when state-owned stores gradually lost, Trang Tien ice cream still existed. The original cream flavor was only: rice nuggets, coconut milk, green beans and cocoa, later on, there was a bit of cinnamon. Nuggets are creamy and soft, with a double grain of rice, green bean ice cream is fragrant, bar, coconut cream is creamy, … Many people think that the most delicious is cone ice cream, fragrant with the scent of milk. but not greasy, sweet but not bored, and rich in coolness. Recently, after more than 60 years of existence, Trang Tien ice cream suddenly “put on” a new shirt color with a cool green tone and the design has both the old street look and the breath of modernity. However, Trang Tien ice cream still retains its original sweet and fragrant flavor. Even though more and more different brands of ice cream are imported, diversified and more expensive, Hanoians still look to luxury ice cream as a habit and a hobby that is hard to break. Perhaps, Trang Tien ice cream is not simply an ice cream, a simple Hanoi specialty, but also a sky of childhood memories of many people. Along with the dishes that have been identified in Thang Long – Hanoi such as bun cha, pho, fish ball, nuggets …, cold vermicelli is also considered one of the traditional gifts, marking the time of the land. period. Cold noodle vermicelli is considered a traditional dish, only available in Hanoi with the characteristic flavor of sudden vinegar, vermicelli leaves and especially not eaten with herbs. One of the famous cold vermicelli shops in Ha Thanh is Mrs. Xuan cold vermicelli, located at the corner of Dao Duy Tu intersection with Hang Chieu street. Snail processing must be a type of snail, the snail to sit to be crisp enough and greasy. Snails must be soaked overnight with rice water or alcohol to remove the oil and remove the fishy smell. The soul of cold vermicelli lies in vinegar and chilli. This dish is not the combination of many ingredients such as tomatoes, snails, noodles, ribs, beans … in the same bowl, but everything is separate. Vermicelli is cut into small pieces, stuffed snails are sliced ​​and dropped into the bowl of sauce. When eating, the vermicelli is picked up into the bowl. Close your eyes to enjoy the cool, spicy flavor of the distilled chili, shiny red snail juice, kept without mixing with any other ingredients, just add vinegar and just enough spices. Cakes are traditional Vietnamese cakes and are especially popular in the North. The dish made of soy sauce appeared around the 60s of the twentieth century. Peanut cast and poor sauce is a simple yet dear country gift. There is no need for luxurious ingredients, just from the rice grain of the village with the ingenuity of the mothers and sisters, this cake has made many people far away from the countryside remember. Rice soaked with clear lime water, crushed into powder for cooking pot and stir well. When near, let roasted peanuts and mix well. When the cake is poured into the banana leaf lining, wait for it to cool, then slice the dots with the same soy sauce. The delicious peanut molded cake must not be crushed, but it must be soft, flexible, crispy, without sticking to the hand, smooth and shiny. The pulp of roasted peanuts, along with the delicate and rich rice flavor, the fat leopard blends together, both simple, and evokes a lot of emotions about a very peaceful land. Cakes can be eaten with many kinds of sauces, but the most popular and popular is still the sauce casting cake. Today, cast cakes are sold a lot in the street hangs or markets in Dong Xuan, Hang Be, but the most is still in Tay Ho. Sticky rice in Hanoi is not sold many places, so the sticky rice in Ngo Si Lien is always crowded. Many diners are too familiar with the sticky rice trolley sold by two owners who are over 70 years old. At 2:00 pm, every day, Mr. Luan and Mrs. Kim push the cart to the top of the alley to sell sticky rice. To have a fragrant cassava sticky rice dish, the two grandparents had to work hard to prepare the ingredients from 5 am: scrap the cassava skin, soak it in salt water for at least 4-5 hours to let the plastic out of the cassava, so as not to be bitter. After that, scoop up and mix with a little salt and then cook. At about 11-12 noon, Ms. Kim mixed cassava with next-class sticky rice to make it sticky and soft. “Tapioca rice padded rice is a popular dish in ancient times, because without money to buy meat and fish, her grandparents have come up with a way to mix cassava cooked with rice to change meals,” said Mrs. Kim. No matter what, what my family eats, they sell it, gradually get support from customers, so I also change some side dishes such as fat tart, beef rolls, sweet and sour pickles … indispensable is scallions with lard ”. From the modifications to a few toppings included, the diners probably had to “wait in line” for a long time. Sticky cassava of the last century is simply cassava stuffed into sticky rice, now served with cucumber, fat … has created a rich taste for this rustic dish. The pulp of cassava is mixed in the aroma of sticky sticky rice, eaten with grease, pickles … just as much as it will dispel the hunger of the afternoon. Braised tea is a traditional dish with bold flavors of the Northern people. The best braised tea must be cooked from green beans with green pepper, whole seeds, tiny, light green, not choose big-bean, crushed yellow beans, which are sold throughout the market. Green beans after being crushed, soaked in cold water for 6 hours. When the shell is loose, treat it well. After that, sprinkle a little salt and drain to bring the contents to the pot to cook. Crush the cooked beans so that they are smooth, and then hold each handful with a small grapefruit. Those handfuls of beans use a thin sliced ​​knife to let the beans fall apart. Done again, bring the beans and cut them into the hand. Just like that a few times, the new beans are smooth. Thoroughly filter the unripe beans. The white sugar is thoroughly beaten with water, boiled to cool it to sugar water, then mixed with the crushed beans. Put this mixture on the stove, stirring with chopsticks both hands and lower heat gradually. Before that, boil some cardamom juice and then filter the clear water and pour it into a pot of tea warehouse. One of the familiar addresses in Hanoi also sells traditional warehouse tea: Sticky rice with Ba Thin tea. Every morning to noon, the corner of Hai Ba Trung street is crowded with people, waiting to enjoy a delicious cup of egg cream and fragrant crispy bread. That is the address of Ms. Khanh’s egg ice cream shop, opened in 1987, starting with the “machines” for making homemade eggs, created by her husband’s hands, so much “age” but sticking to the end. now. Whipped cream or Whipped cream. Called the childhood dish of many Hanoi people, but there are still many people who have never tasted it, even confused with current egg coffee. Because this dish is not too popular, but in the 1980s – 1990s, outside of Hanoi, there was nothing. Each cup of whipped cream contains only 2 egg yolks and a little sugar, carefully beaten until it becomes fluffy, soft, and then flavored with vanilla, coffee, green tea or a teaspoon of beans. big green cooks sugar. Whipped cream eggs of the old days and whipped cream eggs of 30 years later, the taste is still intact, probably because the hands of the craftsmen still retain their love of the profession. Many people who hear the name for the first time often wonder: What combination is so absurd. Ice cream sandwiches, it sounds strange, but actually just a small, soft bread, can be held in your hand with cool, sweet ice cream inside. Accompanying it is a little peanuts and fresh milk directly from the bottom to create a very special flavor. Many people in Hanoi recounted that this dish was invented for the first time by some wagon dealers in Hanoi. Because they spend the whole day on the street eating bread, in the hot sun they come to buy popsicles at Trang Tien ice cream shop or other ice cream shops on the street, to eat with bread to relieve thirst. Some people in a hurry have sandwiched the cream on the bread to make it easy to eat, reduce flow, taste delicious, so others imitate and follow. So “cream sandwiches” was born from there. Ice cream sandwiches have become a “luxury” dish of 7X and 8X generation children. Just hear the loud bell of the ice cream vending machine and the kids gather around. Eyes eagerly watched the cream of the round cream clatter, bringing each round cream ball into the bread. Later, as their lives improved, Hanoians no longer remember ice cream sandwiches as much as they used to, and the ice cream sandwich shops also gradually closed. Ice cream sandwiches are now just nostalgia, only living in the memory of old generations. But even so, the memory of an ice cream sandwich will remind every Hanoian of a past, difficult, needy, but still full of “sweet”. These simple dishes have accompanied our grandparents and parents through the past difficult and difficult. Over time, many new dishes were born, gifts from the subsidized period were no longer so popular as in the past. However, the Hanoians still remember the greasy Khanh’s egg creams, the idyllic dot cake or sweet stewed tea … as a way to cherish the past and past memories./.

Without any advance plan, two friends and I quickly booked a plane ticket to Hue on the first weekend of April. The ticket price at this time is quite cheap, the round-trip ticket plus our fees is about 1 , 2 million dong. Arriving in Hue, we stayed at the hotel to rest in the center and rented a motorbike for 120,000 VND / unit to explore the city. Besides visiting famous destinations, we also experience the delicious Hue flavor here. Breakfast with Hue beef noodle soup A friend introduced Bun Bo Loan restaurant on Phan Chu Trinh street, about 300 meters from my hotel. Around 8am, the shop was crowded with diners, I had to wait for the seating arrangement for about 5 minutes. Noodle cooking place is placed on one side of the door, the other side is the path leading to the dining table area. I am impressed with the rather fancy aluminum pot for making vermicelli. At first glance, it looks quite like a cot. The owner explained that aluminum is a good heat-retaining material, the pot has a large capacity, the mouth is small, so the broth will boil faster. An eye-catching bowl of Hue beef noodle soup costs 50,000 VND. We ordered 3 full bowl of Hue beef noodle soup. The meal is beautifully presented with a large crab pie, attractive meat. When enjoying, I can feel the bar broth, not too salty like some addresses in Ho Chi Minh City. Therefore, for diners with strong taste, the food here seems a bit pale, does not smell like fish sauce. My biggest questioning point is that the noodle here is small, unlike my experience and default of Hue beef vermicelli. As a follower of Hue beef vermicelli, in Ho Chi Minh City, whenever I hear delicious sounds, I come to try and sell big noodle almost everywhere. I have always thought, that is the characteristic of Hue delicacy until I enjoy it here. Asked some friends born and raised in Hue, I received a solid answer: “Must be a microfiber”. On forums or social networks, the question of small or large Hue beef noodle soup is still a matter of controversy. Overall, a bowl of vermicelli priced at VND 50,000 here is too perfect to start a new day in Hue. Lunch at Dong Ba market was not impressive After about 3 hours visiting Dai Noi, our group decided to stop by Dong Ba market for lunch. The market is introduced as one of the symbols not to be missed when traveling to the ancient capital. This place was formed in 1899 under the reign of King Thanh Thai. Walking along the side aisle, I went to the dining area and decided to stop at the stalls selling the most food, the most crowded, above which hung a check-in photo of chef Anthony Bourdain. Because there is not enough space, most customers will sit in the rows of chairs placed around the counter, choose dishes and chat with the owner. I ordered banh beo, cha, banh beo, spring rolls, but quite disappointed. The dish is not heated so it is chewy and loses its inherent flavor. The only bright spot is spring rolls made from pureed pork, seasoned, wrapped in a skewer and dotted with fish sauce. The meal is about 30,000 VND / person. Meal in Dong Ba market is cold and not delicious. Also during lunch, I moved to Mrs. Mung mussel rice shop located on Truong Dinh street. The restaurant is not too popular in the tourist community but is loved by the locals. Mung is 69 years old this year, selling mussel rice for 35 years. In addition to mussel rice, the shop also has bread of all kinds and Hue beef vermicelli. At noon, the restaurant is quite empty compared to the opposite brand. In return, we enjoyed delicious food, cheap price and enthusiastic service attitude. The dish is a combination of cold white rice, herbs, thai banana corn, chili, fat tart, crispy pork skin, pork belly, peanuts … served with a cup of hot mussel water is quite complete. Meals and drinks totaling 86,000 VND. Three servings of mussel rice, drinking water cost 86,000 VND. In the afternoon, on the way from Thien Mu Pagoda to the city center, I stop by to try Huyen Anh grilled meat rolls. This is famous as a long-standing restaurant, attracting a lot of tourists and local people. The space is spacious, the tables and chairs are arranged scientifically, so even though it is crowded, I still feel comfortable. We order a portion of wet cake and grilled pork vermicelli for 80,000 VND. Thinly coated wet cake, wrapped with vegetables and grilled meat inside, dipping with spicy fish sauce reminds me forever. Many people comment that the meal is a bit small and the price here is quite high compared to the general premises. Wet cake rolled with grilled meat dipped in a strange spicy fish sauce. Hue at night is not sad If you have time, you can enjoy the juices. 17-18h, the restaurant of Ms. Hue, located on Le Ngo Cat Street, is very crowded, we have to wait about 15 minutes before the food is served. As the name suggests, the cake is made from fresh filter powder, grease, onion, and egg pressed on a cast iron pan. I rolled cake with raw vegetables, sour food and dipped in sweet and sour fish sauce. The toughness of the pressed cake mixed with fragrant eggs, fatty grease and salty fish sauce made me fall in love. Snails, snails smoking with salty marinade and lots of chili, spicy ginger fish sauce is a night dish you should not miss. A snail like a photo costs 30,000 VND, suitable for sipping and watching the romantic Perfume River at night. Try snacks at night in Hue. We end our day exploring Hue cuisine with a cool, unique cocktail at Aura Mixology. Behind the soundproof glass doors, the cocktail bar on Tay Chu Van An street has a soft color that is completely different from the bustle outside. Around 22:00 we were the last guests at the restaurant. “Since it opened at the end of 2020 and during the outbreak, there is still a small number of people visiting the shop,” said a bartender, pouring drinks into a glass and said. In the dim light, soft music playing, I became relieved after a day of traveling quite a lot. The impressive Nguyen Dynasty Cocktail costs 140,000 VND. I chose a cocktail glass Nguyen Dynasty (Nguyen Dynasty) according to the recommendation of the staff. Drinks have a rather fancy form, a mix of modern and traditional when placed on a wooden tray, with a cup of Chuon village rice and incense. The drink leans towards the sweet, sweet taste that I like, not too heavy and with a hint of the familiar apricot flavor. The bartender likes to chat with guests, enthusiastically asking how the drink is. In a short day, I have not had the opportunity to try many dishes as well as to visit these famous attractions. However, with about 350,000 VND, I brought myself experience and kept my appointment to return to Hue at the earliest opportunity.

That rua that sounds … long during the sun-drenched afternoon, difficult to mix with other dishes, reminiscent of a seafood specialty like only for poor coastal townspeople in the past. Snail is also known as the rice snail, because it is born as much as rice Snails are also known as rice snails, because they are born as much as rice, and can be counted for sale with old Ong Tho milk cans or by measuring rice. The first snail is small, but in the middle of the season the snail is as big as an adult’s fingernail, so big is the old snail coming, eating both sweet and fat. Thanh Binh village I was a peaceful village at that time. In fact, when I grew up, I went to many places, ate everywhere, then realized that a small village was really gentle, right name … peaceful. At noon, the whole neighborhood snail season … snail; Cheap snacks that appeal to mothers and children are fully involved in summer noon. They will not have to take a nap, a nap, but be intimidated with a beat whip next to the children lined up on the bed. Because their mothers are also … addicted to snails and only at noon is free to … celebrate. Snails from the sea are bought and soaked in salt water, diluted for the snail to release the sand in the snail mouth, then poured into a pot to remove chopped lemongrass, a little chili, a little salt, scrambled with onion oil to scent, shock on the red stove. If the fire is tightly closed, it will be cooked for only 5 minutes; Do not wait for long, the snail loses its sweetness. The snail dish is very delicious, because the small snail meat is sweet and rich. Snail eating utensils are lemon tree thorns; take the snail to the thorn, the snail will cook, and then the snail will go away with the fat tail, this tail is delicious; The snail’s nutty flavor is thanks to that fat panther tail. Snails thread the threads into curtains Remembering such a sunny noon, our children who did not go to the sun to find tamarind fruit or pick almond fruit, sour star fruit, guava … were allowed to sit with the mothers and grandmothers. When the snail is finished, the shell is also pounded with dirt; Big snails are kept, filtered, washed and dried, and threaded into curtains, curtains, and blinds in front of the altar of small houses in the small village. For a long time I could not see the curtains like that anymore, my nostalgia hurt. That day in my village, every family had a curtain; pink and gray gray snails built heavy curtains, the wind blew, the curtains collided with each other, but the sound was funny like a murmuring sea, the sound was not good enough. like the wind chimes but again the warm sound of the sea. Poor houses in the poor neighborhood, we lived in that alley, ate seasonal foods from the sea and now I realize they are gentle and honest and the lane doesn’t seem to hear anyone sick. Serious illness but premature death, the uncles and aunts live long life with their children. Snail eating is too time consuming but craving forever Snail is ranked in the lower ranks of marine dishes; because snail eating is too time consuming and men in the old days still classified snail as a woman’s food … peeking! Nowadays, snails are not up to any rank because of time, so for some people snail is still an unforgettable dish every time the season comes; A prepared can of snail costs 40 to 50 thousand. The seller boiled the boiled snail, put it on the fire; Next to it is chopped lemongrass, chili powder, fish sauce, spices, and a handful of lemon thorns. The snail dish is still unforgettable in the memory of people like me …

Boiled Snail Em Thuy This restaurant offers you the chance to experience the taste of boiled snails in Hanoi style. In addition to the familiar snails, snails and cockles, the shop menu also has many strange variations on seafood dishes. The satay crabs, the steamed clams with the pineapple fruit, the snails fried with salt, the jackfruit snail sautéed with coconut sauce, the clams … are also some suitable dishes for your group to sip. Address: Cao Ba Nha, District 1 Price: 75,000-130,000 VND Business hours: 12am-21h30 The shop mainly serves boiled snails with northern culinary style. Photo: OcluocemThuy. Diners commented: Ansapsaigon: “Here, snails are mainly boiled or roasted with salt, kept fresh, dipped in fish sauce mixed with ginger, lemongrass, lime leaves. Snail snails are almost like snails but more crunchy, not fishy”. Michelle Doan: “Clams are fresh and soft boiled, but the sauce is not really good for the North. The service staff is not very friendly.” Tina Trang: “The northern style of boiled snail is fresh and delicious, features a light taste. Diners mix fish sauce with kumquat, lemongrass, lime leaves, sugar to add and feel the richness. Scallops are a bit small, clams, snails. The flavor of boiling and stir-frying avocados is good to taste. Chop Chep Oysters If you are a fan of delicious oyster dishes, this is the ideal place. In addition to raw ice oysters or French mustard oysters, guests can choose from grilled oysters with cheese, garlic butter, onion fat, green pepper sauce, five spices sauce, XO .. Sichuan fever is also attractive suggestions. You also have the opportunity to enjoy a variety of seafood dishes such as tomato snails, snails, nail snails, cockles, crabs, sea nibs … with varied flavors. The minus point of the restaurant is the long preparation time, even when it is not too crowded. Address: Le Van Sy, District 3 Price: 25,000-120,000 VND Business hours: 10h30-22h Diverse sea oyster flavors help diners have more choices for meals. Photo: Homnay_tuiangi. Diners commented: Homnay_tuiangi: “The seafood menu is plentiful, especially the grilled oyster has more than 16 flavors. I went at about 16 o’clock so the restaurant is not crowded, the service is quite enthusiastic”. Jess Rua: “From 7pm to 9pm, the number of customers at the restaurant is quite crowded. Our group of 3 people eat a combo of 12-storey hot pot and a full roast. Overall, the quality is relatively good, wait for the dish to take a long time, nearly 20 minutes “. Chilli Quan This place is the right place if you want to enjoy abalone dishes. Abalone is stored in a bowl with a variety of flavors. Abalone pans are also chosen by many seafood devotees. In addition, you have the opportunity to enjoy a variety of other marine flavors such as crawfish, fried squid teeth with salted eggs or oysters soaked in onion fat sauces, salted lime, pepper, cheese, passion fruit … Address: Vinh Khanh, District 4 Price: 50,000-100,000 VND Business hours: 16h-23h The shop impresses with a variety of flavors of abalone. Photo: Biteallfood. Diners commented: Biteallfood: “Abalone chewy, crunchy, each bowl has its own taste. An abalone pan combines spicy rice cake, wood ear fungus, eggs … with rich seasoning sauce”. Hetmydiscovery: “The restaurant is airy, the seats are spacious. Many oysters such as strawberry, passion fruit or peanut butter are not very palatable. Sichuan crawfish is rich, a bit pungent. Spicy butter crawfish is not too special, like type of combination between ketchup, sweet and sour chili sauce with butter. The minus point is that the waitress did not pay much attention to the customer order “. Snail Co Mai The menu of the restaurant combines a variety of processed seafood dishes with ingredients such as fibers, vegetables and spices to help you have a new culinary experience. Stir-fried noodles with octopus, grilled abalone with black pepper, tiger prawns with black pepper sauce, sauteed snail with tamarind, grilled scallops with quail eggs, snail chives … are some of the outstanding dishes. Address: Le Thi Hong, Go Vap district Price: 45,000-90,000 VND Business hours: 15h-22h Types of seafood are transformed into many delicious dishes. Photo: Canquetsaigon. Diners commented: Socola_twin: “I am quite satisfied when enjoying blood cockles, salted egg bulot snails, fluffy cockles and garlic snails grilled by the freshness. Particularly snail and shrimp have a little smell. Salted egg sauce and garlic butter sauce are quite bread dipping. attractive. Some dishes find the price is high but the snail is too small. Hoanglam_foodie: “I go to a lot of people, so I order many dishes, about 10-15 minutes will be given one dish by the staff. Personally, I like crawfish the most, cooked with butter-fragrant clams and very satisfying. Grilled shrimp with satay section consists of 6 The meat is fresh and firm, the taste is spicy, the oyster cheese is not fishy and has a fat taste In the snail dishes, the cooking style with butter is more delicious, the space is airy, the staff is quick. around 16 o’clock saw the shop start to bustle “. Must-try items if only 1 night in Ho Chi Minh City Joining the culinary tour in Ho Chi Minh City, foreign visitors are transported by motorbike to some famous spots and visit special local eateries.

Phan Thiet is a famous sea tourist destination with many landscapes, rich cuisine, attracting tourists in the summer. You can save the address of Mot Nang seafood, Phan Thiet shop, Lang Chai restaurant … to enjoy seafood in your upcoming trip. 1. Bibo shop Characteristics: – The address to eat seafood at affordable prices is highly appreciated – Large space of the bar, suitable for groups of friends and family gathering to eat and drink – Some opinions suggest that the delay time to dish Guest reviews: – Ngan Le: “I had a chance to go to Mui Ne last March. During the season, there are quite a few visitors, but surprisingly, there are still a lot of tourists at Bibo on Saturday night. The seasoning food tastes good and the price is reasonable. You can choose fresh seafood from the counter and weigh it, the staff will process it as required.Generally, fresh seafood, strong crab meat, in addition, I also ordered scallops for 85,000 VND, fried squid 100,000 copper, nail snails stir-fried morning glory 110,000 VND … The dish is fast and right for you “. – Hung Thai: “Bibo shop is located near resorts, hotels, close to the beach, so there is a cool space to sit and enjoy seafood, no matter at noon or afternoon. The dishes are richly prepared. The kitchen reduces the spicy and salty level to suit the taste “. 2. A Sunny seafood restaurant & lounge Characteristics: – Address serving seafood with sea view, beautiful space decor – The dish is rated fresh, delicious, but the serving size is quite small and the price is high – The long time to cook dishes makes many diners unhappy Travelers comment: – Tram Nguyen: “Going to Phan Thiet right in the season, but I found a restaurant near the hotel quite satisfied. The menu price seems high, but the dishes are fresh, seasoned, taste good, clean. The space here is cool. , polite staff, welcoming shopkeeper. 2 people go, all lunch, about 300,000 dong, I feel quite full. – Ellen Tien: “We were 6 people looking for a place to have dinner and it was raining so we came in. Luckily, the owner has quite a taste, impressive space decoration, the outdoor area near the beach also has a yard. music stage I ordered the grilled combo of squid, scallop, crocodile meat, shrimp, salad, seafood fried rice, lemongrass steamed clams, grilled scallops … beautifully arranged and attractive. I was most impressed with the soft, chewy crocodile meat, marinated to fit my mouth. The remaining seafood dishes are also quite fresh, you can feel the sweetness and crispness of the squid and shrimp. Particularly, steamed clams with lemongrass and lemongrass are temporary. The outdoor view of the restaurant is quite nice but it rains so I can’t sit “. 3. Phan Thiet Quan Characteristics: – Seafood service shop is located on the embankment, river view – Staff are enthusiastic, but during peak hours, dishes are slow (about 30-45 minutes) – Good price Guest reviews: – Agn Nart: “I was introduced to a restaurant with reasonable price and good quality in the embankment area in Phan Thiet. I stopped by at night, it was raining again, the scene was a bit messy but the shop was still quite crowded. order grilled oyster, grilled shrimp, octopus dipped in vinegar, dried stingray, I was especially impressed with the delicious Thai shrimp dish, fresh shrimp, crunchy. reasonable beer “. – Tuan Ngo: “In my opinion, the advantage of this address is that guests can eat seafood while watching the river, cool. There is parking space for cars. But the food is not very fresh”. 4. Fishing Village Characteristics: – The shop is located opposite the beach, with car parking – Family-style shop, enthusiastic staff – Some people recommend that tourists should weigh seafood before bringing it to the kitchen Tourists comment: – Phương Fiona: “I have seen many reviews on the Internet, so I tried the food. The food is of good quality, the price is reasonable, calculated as Ho Chi Minh City. I choose oysters with cheese, the rest are grilled dishes. In the end, with seafood hotpot, I think it will suit anyone who likes to eat fish. The ingredients in this dish apart from 4-5 shrimp, 3-4 slices of squid, the rest is a lot of fish ” . – Tran Lai: “Come back to Ho Chi Minh City from Nha Trang, every time visit the Fishing Village for lunch. Fresh seafood, affordable, seasoning to taste. The owner is enthusiastic. The shop is right next to the sea of ​​wind blowing cool. wine “.

Charcoal-grilled thorns snail makes it attractive. Thorns snail seems to be the number one grilled dish, there is no way to make the thorns snail fragrant and eat as delicious as the grilled thorn. To process delicious grilled snails, before baking we need to soak the snails to release all the dirt, especially sea sand for about 1 hour or so, it is best to soak the snail with water to wash the rice thoroughly. out of hotel. If the snail has a lot of moss sticking around the shell, it should be beaten clean. Normally when the snails are cleaned, we can take them to grill too, but according to the experience of Mr. Pham Van Giap – a chef of a restaurant specializing in seafood in Tien Yen district, let the snail roast fragrant. then we should steam a snail with lemongrass and a little beer. Lemongrass is cut, crushed, then put in a pot of water, add about half a cup of beer and then boil, let the snail steam for 3 minutes, the aroma of lemongrass and beer will blend into each snail, so when roasting the thorns will have a fragrant aroma. especially. Moreover, this way of steaming the snail will help keep the fresh water of the snail without losing it like when we boil it. Before bringing the snail to roast, we need to have one more step that is to remove the shell, doing so to avoid when roasting the snail will stick to the shell when eating, we may not get it. out of snail meat. Grilled spiny snail will be very round when dipped with sour and spicy snail sauce. Finally, set the charcoal fire to reddish and then put the snail on the grill. Because the snail has been steamed lightly, we just need to see that the mouth of the snail is dry and no more bubbling, the snail is ripe. The finished product of the steamed snail steamed with lemongrass charcoal is the fragrant snail with the smell of lemongrass and beer with a yellowish shell, when enjoying, just pick up on the plate and use it when hot, accompanied by a spicy and sour sauce. mixed with delicious snail meat is a dish that becomes irresistible.

– 1 kg of jackfruit snails – 400 gr of bone clump – 150 ml of vinegar suddenly – 2 tomatoes – 1 lettuce plant, 3 green onion plants – 2 peppers, 2 onions, 20 grams of purple onion – 15 gr perilla, 20 gr of banana flowers – 600 gr of mussel leaf vermicelli (or noodle soup) – Spices: Salt, seasoning seeds, chili Making: – Wash all vegetables, tomatoes, scallions with water. – Soak snails in a pot of water with cut 2 sliced ​​peppers. Must soak for at least 2 hours or overnight to remove all dirt and rinse the snail several times with water. – The pork bones are washed, boiled once to get rid of dirt. – Put 2 large bowls of water in the pot, put the bones in and boil the second time, turn on low heat until boiling, crush 2 onions, boil for about 1 hour. Then filter the broth through the sieve, seasoning to taste. – Put the snail in the pot, pour over the water and 100ml of vinegar suddenly, add a little salt then boil until the snail opens its mouth to crumble enough, turn off the heat, take out. – Cut snail meat, remove the black intestine. Water boiled snails, filter the clear water, keep separate. – Use a saucepan, add 2 tablespoons of cooking oil, add purple onion and cut areca tomatoes and stir-fry. Add 2 tablespoons seasoning seeds, 1 teaspoon distilled. – Bring 300ml snail boiled water mixed with bone broth, boil. Tasting the spices, vinegar to taste and then mix with the pot of tomato sauce just boiled. – When eating, scoop a moderate amount of snails into the bowl, fill with dipping sauce, add scallions, chili. Put each slice of mussel leaf vermicelli in the sauce, eat with raw vegetables as you like. Good luck! Ganoderma (Th)

Despite its modest length, Mac Dinh Chi Street still concentrates many culinary addresses that are highly appreciated and frequented by the gourmets in Ho Chi Minh City. 1. The Gangs Dish: New Zealand lamb corn, mixed grilled German and Italian sausages, smoked Russian goose breast, Thai squid salad … Characteristics: – Open space, with outdoor and indoor area, spacious parking space Good music, bustling atmosphere, suitable for group gatherings – Crowded on weekends, so book a table in advance if you go with many people, time to order dishes is slow Diners commented: Oanhcute: “The restaurant is located in the city center. The menu is nothing special, but the price is quite high. We go to groups of 6, eat about 7-8 dishes and each drink about 2 bottles of beer, the charge is about 500,000 VND / person. The food is also normal so I don’t take pictures ”. Hieu Ng: “I have visited many branches of The Gangs, the quality is very good, sometimes the shop is crowded and calls staff a bit difficult but in general it is worth coming back. Menu many dishes, the price is not cheap, but compared with the quality and space, it is acceptable. The food I ordered was fine. Combo of grilled meat has many types of meat, sausage, sip and drink beer “. 2. Boat snail Dish: Braised jackfruit shrimp with garlic, sapo duck tongue, burnt rice with Sichuan blood cockle sauce, snail sandwiched with Thai salad … Characteristics: – Diverse menu of snails, hot pot, grilled – The quality of the food received many positive feedback from customers – The restaurant is crowded, the tables and chairs are arranged close together, so it is quite noisy – The minus point is the service staff’s attitude is not good Diners commented: FL: “Last time I ate your friend’s birthday here. The restaurant with the biggest plus is delicious food. In return, there are a few points of dislike such as the restaurant is quite crowded, cramped, it takes 15 minutes to have a table. I ordered snail with cheese sauce, fried rice noodles, fried chicken cartilage with fish sauce, fish and beef skin … the dish came out quickly. Affordable price, quite good location in District 1, I’ll be back ”. Jessica: “We all feel delicious when we go to eat at the restaurant. Grilled snail dishes are a bit greasy, but tasting to taste, not salty, each dish is different and has its own sauce so it is not bored. The restaurant is not clean because it is a drinking restaurant but the quality of the food is very good ”. 3. Al Fresco’s Dish: Seafood pizza, Pygmy ribs, grilled chicken wings with BBQ sauce, Garden salad … Characteristics: – The address to enjoy European dishes with reasonable prices – Pizza, noodles and grilled ribs are the outstanding flavors here – The space is polite and comfortable, suitable for family meals Diners commented: Heohaman: “My weekend and you went to have pizza here because many of you complimented it on being delicious. I ordered a BBQ Beefy pizza with thin crust, large size. Strong flavor, with potato fiber for added crunch. The chicken wings are quite small compared to the price but soft, fragrant, and marinated ”. Phuong Thu Street: “I have an appointment with you to have dinner here. The first impression is that the staff is happy, the dish is quite fast. Grilled ribs are rich, soft, and easy to eat. Mixed salad with sauce is nothing special, fried squid is not crispy, pizza with thin crust is a bit chewy. For dessert, I call the grilled cheese cake with vanilla cream, the taste is fat and sour, the decoration is simple but beautiful. I will come back if I have a chance ”. 4. Anrakutei Dish: Grilled buffet, beef, seafood, crush … Characteristics: – Unique design of Japanese style with main wood tone – There is a private room for groups of 16 people, parking space in front of the shop – Polite and attentive service, enthusiastic advice – Buffet menu and separate order menu for diners to choose – The price is quite high but commensurate with the quality Diners commented: La Bu: “The space is not large but the table is large, so it is quite comfortable to sit. The menu of the restaurant is diverse, all kinds of beef, seafood, beef tripe … The ribs, beef tenderloin, and egg soup are very delicious. Marinated sauce and sauce to taste. Good fried food, quality veggies and salads. This place is suitable for family dining ”. Thuong Hoai: “Quality is worth the money. I can eat a lot of dishes, each with its own flavor. The cut meat is quite thick, marinated in a rich sauce. Drinks from sake to juices are delicious.

Ice cream cone covered with green tea powder in Japan Did you know the challenge of eating cinnamon powder about a decade ago? The challenge is well known across social media and most popular ever, even the Wikipedia page has its own article on this issue. Challenge participants will eat a teaspoon of ground cinnamon in less than 60 seconds without drinking more water or anything else. And recently, an equally interesting challenge spread in Japan associated with green tea powder cream. A shop selling sweets in Tokyo became more famous when it introduced to the market soft ice cream covered with large amounts of green tea powder. It is known that with the large amount of green tea powder on the outside of the ice cream, the eater will be more prone to choking than ever, but this adds to the challenge for those who want to enjoy it. ‘Eat is choke’, but Japanese diners compete to try this unique ice cream The Nagamine store in Tagata, Tokyo, has been serving the famous matcha green tea ice cream for at least the past four years but is now becoming more popular as more people race to take on the challenge of eating ice cream covered with green tea powder. The dish was featured on the national television variety show, Monday Late Show. This segment is not focused on the quality or taste of the ice cream, but on the effectiveness of its experience on challenge participants. Because there is too much green tea powder, when eating large pieces, diners can easily dry mouth, cough, choke The thick green tea powder covered the surface of the cold, fuming cone is ready to cause coughing, choking for anyone trying to taste. Of course, there is still a way to prevent diners from coughing, choking is to bite small pieces or use a spoon. While many comments on social media believe that the challenge is interesting, willing and eager to try ice cream, there are also comments about the dangers of health. There is an opinion that this challenge can cause the eater to choke, choke, if too much green tea powder is inhaled in addition to being sick of the respiratory tract will make the condition worse. Some netizens even criticized the store for selling products with many associated risks.

The most crowded restaurant is around 19:00 – 21:00, most of the customers are young people. “I ate Van snails since the shop also sold outside the Ben Thanh night market until they moved to Nguyen An Ninh. I met famous people at this restaurant, the next time I was married to Tang Thanh Ha, the day I met Le Quyen, Tran Thanh, Mi Du, many actors, models come here very often ”, Ms. Trang (district Tan Binh) – a regular customer of Van Van for 12 years – told Zing . Trang’s family has been a regular guest of Van Van for more than 10 years. Before the epidemic, Trang said, the area was very cramped because the restaurants were crowded with many tourists. During this time, many shops stopped doing business, so customers like her were allowed to go out and sit more comfortably and comfortably. “I have eaten many snail shops. Anywhere I heard that it was delicious, I went, but eating at snail is still the most stable. It’s not cheap in the center, but because it’s delicious, I don’t care about the price. I find the best avocado-related dishes here, such as butter-fried fat snails, garlic snails sautéed with cheese. Family of 3 generations selling snails Quan Vi Hao (24 years old), son of the owner of Van snail shop, said that the family has a 3-life tradition of selling snails, respectively great-grandmother, grandmother, now his mother. “My grandmother sold snails from the 1940s. At that time, the shop had no signboards but was very famous and expensive, just mention the Chuong Duong wharf restaurant or the snail at the foot of the Mong bridge that people knew immediately. Her most famous dish is grilled carp, priced at 7,000 VND / plate ”. Ms. Thuy Van is the famous snail brand builder in Saigon. When his mother came to work on her own, the shop adopted the name of Van snail, now it has been 20 years. “My house has moved 3 times. Initially sold at the current place, Nguyen An Ninh street, then to the Ben Thanh night market, selling for 9-10 years. By 2009, the market no longer supplied water to business households, so they moved back to their old place and sold until now ”. Since the opening of the sale, Ms. Van has devoted a lot of energy to discovering and learning new dishes, creating a recipe for the taste of most diners. She is the only one who holds the recipe of the dishes and chooses the ingredients and spices herself. The menu is varied with about 30 types of snails, each can be processed into 3-5 different dishes. Van snail restaurant attracts a large number of diners because of its special delicious taste. “Fortunately, the restaurant is supported by many people, there are quite a few famous people who are patrons. I think that business in the food industry, the most important thing is the word ‘delicious’. Because of its deliciousness, people come and spread each other’s ears, so my family attaches great importance to the quality of food as well as the way of serving it, ”Hao said. Van Van’s employees are family members, both paternal and maternal side. During the day, each person has a different job, in the evening together as a sales assistant. “The time of the shop is quite flexible, open from 17:00, some day until 2-3 am, depending on the needs of customers. Every day without guests, I will rest early, but if people come in late to eat, my house will still comfortably serve. There are nights when customers come in crowded at the same time, unable to get close to each table, it is difficult to avoid mistakes, so I hope everyone understands, ”said the owner of the shop owner. The restaurant is sometimes open until midnight to serve guests. Delicious snails do not look at the price Being the first time to eat at Van snail, Tran Bao (28 years old, district 4) and his friends felt impressed with the delicious and strange taste of the dishes here. He told his friends that this is a famous snail shop, often with artists coming to eat so he was very curious. “The first time I came here, I was surprised because there were many dishes with strange cooking methods. For example, the red snail dish I ordered has added chili sauce, the spicy taste is quite attractive, I find a few restaurants that do that way. The price here is much higher than the places I used to eat, but compared to the quality, that level is appropriate. I will come back here many more times and recommend to my friends ”. Having a high price because it is located in the city center, Van Van still retains its customers thanks to delicious food. Only getting to know the Van snail 1 year ago through the recommendation of a friend, Tran Phu Thien (30 years old, an office worker) has become a customer of the restaurant. Working on Mac Dinh Chi Street (District 1), Thien and a group of colleagues often come here to eat and chat after work. “I am a culinary fanatic, especially love snail dishes. Here in Saigon, where there are famous snails, I have come to eat but I feel this place is the best, I have to eat 4-5 times a month. My favorite dish here is garlic snail sautéed with onion fat ”. Thien said that his friends told him that many famous people often visit Van snail, but he did not care too much, what he was most impressed with was the typical delicious taste of the restaurant. “Today we ordered 8 dishes, priced at 70,000-150,000 VND. Snails here are seasoned to suit many people, not too sweet like most other goods. I feel that the ingredients of the restaurant are also fresh, carefully selected. Compared to the places where used to eat, Van snail is more expensive, but because it is so delicious, I don’t care about the price “. “Moreover, I like the comfortable, quiet atmosphere here, eating and watching Saigon at night, it is very interesting,” Thien added.

With the price of about 100,000-150,000 VND / person, diners can enjoy a delicious snail flavor on Vinh Khanh street with friends. In many restaurants with bright lights until midnight, Oc Vu, Oc Thao, Oc ​​Dust … is the address you can refer to. 1. Snail Dance Characteristics: – The restaurant is highly appreciated on Vinh Khanh street for its quality and affordable price – Multi-course menu, variety of snails as well as processing – Always crowded with diners – Car parking 5,000 VND / unit Diners commented: Khanh Nhi Dang Hoang: “Snail Vu is always fresh, the price is reasonable, the seats are cool. The price is about 60,000 VND or more, the snails taste the taste, the important is fresh standards. We go on weekends so Pretty crowded “. Thuy Tran: “Still a shop that has to pay 5,000 dong for parking. Many times I think the owner should include the snail money is more reasonable. The price per plate is from 50,000 VND. I often order crabs, fried snails with coconut, Thai steamed clams (must be eaten when coming to the restaurant), garlic snails grilled with chili salt, salted snails, sauteed garlic spinach. In general, the dishes are of high quality, fresh and delicious, fast service “. 2. Snail Characteristics: – Free parking, located in an easy-to-see front street area – Employees are crowded, but time is quite slow to order – Diverse menu – The quality of the dish is not uniform – The price is quite high compared to the general premises Diners commented: Minnie Pham: “The shop is located at the top of Vinh Khanh street so it is easy to find, spacious, and I call the snail steamed with lemongrass and fish sauce to eat well, but it will be better if there is ginger sauce. The fried noodles are quite a bit. Sweet snail fat satay “. Phat Nguyen: “Fresh snail with reasonable price, I go to 5 people to eat 7 servings, including beer, the price is about 730,000 VND. Keep the car at no charge. I arrive at the shop at rush hour so the time to get up is a bit slow.” 3. Dust Snail Characteristics: – The shop is located in the middle of Vinh Khanh street – The menu is varied, the price is quite cheap – Free parking Diners commented: Ly Vu: “I find the salt roasted crab here is very standard. If you like to eat thick sauce sticking to the crabs, you should try at Snail”. Nhat Trang Pham: “The restaurant is located in the middle of Vinh Khanh Street, I have come here 3 times. Snail dishes are all about 40,000 VND, cheap and delicious, the way is richly processed. Cute service “. 4. The six snails hatch Characteristics: – Employees are not professional – Time to dish is long – Parking price is 5,000 VND / unit Diners commented: People Bich Chuong: “I ate at Sau No restaurant quite a lot, this time went 3 people, cost 693,000 VND, quite high but the food here is fine. Fresh snails, oysters, seafood. You should try salted egg sauce, steamed clams Thai or fried snails with coconut. The staff is a bit ignorant. The ticket price for the next car is 5,000 VND / unit “. Minh Huynh: “In my opinion, the space is not very clean, the food is fine, the service is not enthusiastic”. 5. Snail 2 Characteristics: – The menu is not diverse, but the dishes are flavored and bold – The price is quite high compared to the general premises, so go in a large group to enjoy many dishes – The staff is quite negligent, not paying attention to new visitors – Parking ticket price is 5,000 VND / unit Diners commented: Nguyen Thi Dieu Linh: “This area has a wide range of food choices, snails and hot pot dishes are quite diverse. I often visit for a long time, the taste is good, quite delicious”. Van Anh Tran: “I find this restaurant is crowded so I try it. In general, the price is quite high, my bill does not cost less than VND 80,000. The salt-roasted crab is not fresh and there is no sweetness of the crab. The oyster flavor is not too bad, cockles and snails are fine, seasoning to taste. amount”.

Black Deer In order to successfully raise snails, farmers need to have a good source of breeds, choose big and healthy parents, and have a full mouth and body for breeding. Breeding density is from 10 – 12 animals / m2 in proportion to 1 male – 1 female. Every year, every year through Thanh Minh (lunar March), snails are in the breeding season. Need to create a humid environment suitable for eggs for snail eggs to develop. At first laying, the eggs are white, when they are about to hatch, they turn white. In 15 more days, the eggs will hatch, the lime shell of the egg will slowly dissolve to form a layer of glue covering the baby. How to incubate black snail eggs When the snails are young, they will eat the big bran duckweed, until a few weeks the snails are bigger, the farmers often supplement with rice bran, to stimulate the snails to grow faster. Until the snail is equal to corn kernels, drop it into the pond. The typical culture period from the infancy to the commercial snail stage is more than 3 months. If you want to keep it as a parent, you need to raise it for another 2 months. The time to harvest commercial snails is scattered throughout the year due to the seasonal crop, especially from April to September. Commercial snails usually weigh about 35 fish / kg In An My commune, Ke Sach district, Soc Trang province, many establishments and farms producing quality snails are developing day by day, serving the needs of farmers in the region and neighboring provinces. Ut Tri Real Estate In addition to selling snails, snail farms also contract to advise on farming techniques, how to set up ponds, issues related to snail care and farming, helping beginners can feel secure. rich. Because of the reason that it is easy to care for, easy to raise and the price is high, the supply potential is huge, the supply is always short of demand. Many people who raise snails have started to study the model of rearing black snails in their home ponds and ditches and have succeeded beyond expectation. If there are techniques and hard work, each family can raise 10 commercial black snail nets and make another 9 nets to raise parent black snails to get hatched eggs into hatchlings. From there, bringing a good source of income, helping Soc Trang farmers get rich. More information: Ut Tri Real Estate Phone: 0982153865 – 0975679960 Address: 41/1 Phu Truong Hamlet, An My Commune, Ke Sach, Soc Trang Webiste: https://ocbuouden.net.

Can pregnant women eat snails?

Snail is a fairly popular dish in our country. Snail dishes are extremely attractive to women. During pregnancy, pregnant women should eat a variety of foods to supplement all nutrients for the body. Including dishes made from snails.

Benefits of snail for pregnant women

• The snail contains magnesium. This substance aids in energy metabolism. Strong bones and teeth. It also regulates the body’s potassium, calcium, zinc and vitamin D.

Vitamin E is found in snails. Vitamin E protects the body’s cells from free radical damage. This is an extremely important substance for the body, especially women. Pregnant women who regularly supplement with vitamin E will prevent gestational diabetes.

Pregnant women can eat snails and snails are very good for the development of the mother’s pregnancy

• In snail meat also contains phosphorus. This substance works to support energy metabolism, maintain the number of bones and regulate nutrients of the body.

In addition, there is selenium in the snail. This is a very essential substance for the body, not just for pregnant women. It helps boost immunity, reduce the risk of cancer, cardiovascular disease, bone and joint …

Pregnant women can eat snails but must pay attention to the following:

• Do not eat snails in the first 3 months of pregnancy. Because at this time the mother’s body has not adapted to the presence of the baby in the body, so it is easy to experience digestive disorders. Snail smells fishy, ​​so when eating, it is easy to vomit or have indigestion.

Pregnant women can eat snail but should eat only 2 times a week to avoid bloating

• Preliminary processing of snails carefully. Soak the snail with water to wash the rice, vinegar to let it get rid of the mud and then wash it off. When boiling, the snails must be boiled for a long time to ensure the destruction of the worms and parasitic worms in the snail.

• Do not eat more than 2 snail meals per week. Eating too many snails leads to bloating.

Suggestions for mothers to elect some delicious dishes made from snails

• Grilled snail with green pepper

Prepare about 1kg medium-sized snail, 300g green pepper and spices (salt, sugar, vinegar, fish sauce, chili garlic, lemongrass, lime leaves …). Snails, after buying, soak them in rice water for 1-2 hours and then boil them thoroughly with lemongrass leaves and lemongrass. Marinate the snail meat with spices according to your mother’s favorite taste. Finally, put the snail in to bake at a moderate temperature. Be careful not to cook too carefully because the snail will lose its appetite.

Grilled deer snail with pepper is an easy and delicious dish for pregnant women to try

• Bitter snail stir-fried

Also prepare about 1kg of bitter snail with spices (cooking oil, soy sauce, salt, tomato sauce, wine, ginger, garlic, chili, pepper, lemongrass, lime leaves …). Wash and soak the snails in rice water for about 6-8 hours. Then take out and cut off the tip of the snail. The goal is to make it easier to remove the snail meat when eaten. Boil oil for all prepared seasonings and stir fry. Then pour the snail into the pan, quickly and evenly let the snail soak the seasoning. Finally pour a little water and boil for about 12 minutes to enjoy.

Snail is a very healthy food. So pregnant women can eat snails. However eat in moderate amounts. And do not eat in the first 3 months of pregnancy. Up to now, the notion that a mother is pregnant to eat a baby snail gives birth to a few words, a lot of spontaneity is not scientifically grounded.