1. Duck cooked with fresh bamboo shoots Resources: – Duck meat: 1kg – Fresh shoots: 500g – Fresh onion, dried onion, ginger, Chinese aroma (cilantro) – Spices: Salt, soup powder, seasoning seeds, sugar, fish sauce. Process materials: – Use salt to rub the duck meat and then wash it again to reduce the smell of duck. (You can replace salt with wine and ginger, and the duck will be cleaner.) – Duck cut into bite-sized pieces, then marinate with 2 chopped dry onions, 1/2 teaspoon of salt, 1 teaspoon of flour, 1 teaspoon of seasoning seeds, mix well for 15-20 minutes to absorb spices. – Bamboo shoots to boil for 5 minutes, when boiling, open the lid of the pot, then bring out to wash. Then boil again 2 times as the first time to remove toxins in bamboo shoots. Next, you tear off the old part and tear it into strands, cut into bite-sized pieces. Steps to cook bamboo shoots – Put the marinated duck in a sautéed pot to tighten the meat, then pour about 1 liter of water and 1 piece of ginger to boil the duck for 15-20 minutes. When boiled, less foam to make the water clearer. – While boiling the duck, place the pan on the stove to not fragrant onions, then put the bamboo shoots in the pan, stir well with 1 tablespoon of flour, 1 teaspoon of seasoning seeds, draw 2 more teaspoons of broth in the sauté duck for about 10 minutes. – Pour sautéed bamboo shoot pan into the duck pot, add water and boil for about 10 minutes, taste the spices to medium. Add the scallions and Chinese aroma (cilantro), cut the chunks and turn off the heat. 2. Stir-fried goose meat Fried goose meat ingredients Grilled pork ribs: 500gr Lemongrass: 3 branches Chili: 1 fruit Sweet chili: 1 fruit Purple onion, garlic, roasted sesame Scallions, coriander, cilantro Spices: fish sauce, soup powder, ground pepper, monosodium glutamate, … How to make stir-fried goose at home Step 1: Preliminary processing of raw materials – Washed goose meat. Next, you use white wine and ginger beaten and rub evenly on the meat to deodorize. After that, rinse the meat with water and cut into bite size. – Purple onion, peeled garlic, chopped. – Scallion, coriander, cilantro washed, then chopped. – Lemongrass, crushed, chopped. – Washed, sliced ​​chili peppers. – Wash and cut sweet chili peppers. Step 2: Seasoning Put the goose meat in the bowl, add lemongrass, shallot, garlic, ground pepper, fish sauce, soup powder, monosodium glutamate and a small teaspoon of cooking oil and mix well. Marinate the goose meat for 30 minutes to allow the spices to penetrate the meat. Step 3: How to make stir-fried goose meat – North pan on the stove, add cooking oil and non-fragrant onion, minced garlic. – Next, you add the meat and stir-fry, stir well. – When the meat is hardened, lemongrass turns yellow, add chili and sweet pepper, stir well. – Finally, you season to taste, add scallions, coriander, coriander and sesame seeds on the island quickly and then turn off the heat. 3. Sour crab and sour soup: Ingredients for sour crab soup: + Field crab: 400gr + Tomatoes: 2-3 fruits + Cajeput / Green tamarind fruit: 2-3 fruits depending on type + Lemon juice + Cilantro + Green onion, purple onion How to make crab soup as follows: To cook the most delicious crab soup, you should choose to buy raw crab instead of the one sold at supermarkets, choose medium and strong ones, don’t choose big crabs because big crabs are usually farmed crabs! – Wash the crabs, remove the apricots, the crab meat in the blender, then take the crab bricks to separate them into a separate bowl. – For a sufficient amount of water to puree crab. Before filtering the clear water, you should add more water to the crab, this helps the crab not to be thick and easy to filter, if your family wants to eat more soup, you can add more water. – Strain the crab broth through the sieve. Each time filtered out, continue to add a moderate amount of water to the crab carcass, stirring with chopsticks to still filter the broth. You do it about 3 times. – For chopped purple onions, tomatoes in a softly ripe pan, add 2 teaspoons of seasoning seeds to tomatoes, then add crab bricks to the island and tomatoes to make a paste, then turn off the heat. – Put the filtered crab water on the stove, add 2 teaspoons of seasoning salt, 2 teaspoons of seasoning seeds to boil. Be careful not to over-boil the soup will overflow and break the crab meat. – Cut the crocodile or put tamarind in a pot of soup, when ripe finely to make the crab broth sour. – Cut cilantro and scallions into the crab soup pot, put the crab and tomato mixture in the pot. Note, you should not use chopsticks or a spoon to stir because that will break the crab meat. The cilantro will give the crab soup a distinct aroma compared to the scent of green onions. Cooked cilantro is safer than cutting raw into soup. – Boil the crab soup pot again, then turn off the heat. After that, add spices to your family’s mouth. Gently scoop the crab broth into the bowl, being very careful with the crab meat not to break. You can squeeze more lemon juice and the soup will be much more sour and fragrant. 4. Fried Thien Ly flowers with shrimp Resources: Shrimp 100 gr Natural cotton 250 gr Seasoning seeds 1 teaspoon Salt 1/2 teaspoon Cooking oil 20 ml Garlic 1/2 bulb Ginger 1/3 tubers How to cook Thien ly fried shrimp
Preliminary processing of shrimp: Cut off the shrimp head, peel off the shell, then use a small knife to cut a line along the spine to get the shrimp thread, you use your hand to gently squeeze the shrimp body so that the shrimp stick out a little, then remove it with your hand. Shrimp wash, drain. You marinate the prawns with a little bit of gum, some monosodium glutamate, and 1 teaspoon of fish sauce. Preliminary processing of other materials: Thien ly cotton you wash, drain and soak in salt water for about 10 minutes and then rinse with water. The garlic you peel is crushed and then chopped up, peeled, cut into small fibers. Carrots peel, trim the petals and cut into thin pieces about 0.2 mm. Sauteed Thien Thien: You put the oil in the pan and then fry the garlic until it is fragrant, then add the marinated shrimp and stir-fry. You in turn add ginger and carrots cut flowers to stir fry. Finally, you put the natural cotton and stir-fry and season the remaining seasoning seeds, 1/2 teaspoon of salt and a little MSG to taste. You stir-fry until natural cotton is soft and ripe, then turn off the heat. 5. Sour rib soup: Raw sweet and sour crocodile cooking ribs 600g ribs (You must choose young ribs to make the soup sweet) 5 crocodiles 2 tomatoes 1 dry onion Scallions, Chinese scent Spices: MSG, salt, pepper, cooking oil How to cook sweet and sour crocodile ribs Step 1: Ribs after buying, washed, then blanched with boiling water and salt. Rinse with cold water, then put in the casserole pot. Step 2: At this time, bring the crocodile to shave it off, wash it, and then scrape the body. Onions and scent picked up and washed, then cut into small pieces. Dried onions, peeled and sliced. Tomatoes are also washed and sliced ​​into areca zones. Step 3: Add the dried onions to fry, then add the ribs to fry. Stir fry until you see the ribs tighten, add about 1 liter of water to the pot and cook until it boils. During cooking, if you notice bubbles emerging, take them out. Next you let the crocodile cook together. Step 4: Cook for about 25 – 30 minutes, then you take the crocodile out a crushed bowl to filter the sour crocodile juice and put the filtered crocodile water into the pot, seasoning to taste the spices to taste. When the soup boils again, add the chopped onion and scent. Turn off the heat and let the bowl enjoy. Tune (Synthetic) Photo: Collectibles

Illustrative image (Source: Internet). Does the leaf want to say something? A tree life? A human life? The season of nacre is changing, the late spring winds blow away the yellow leaves. The rustling sound of autumn in the southern hemisphere – the home of this tree is like coming here. At night, the sound of leaves flying into her sleep, dreaming, awake … There were many trees behind her house before. Not only nacre, but eucalyptus, kim Giao, longan, eagle and especially the black-and-gold flowers keep burning brightly every autumn. The garden was full of trees, birds chirping all day long. There were years when the storks and cauldron came back to nest. In the morning, there were white streaks of lime under the white pathway like someone had just swept. There was a pair of brownish-tailed squirrels, too, climbing quickly, sparkling black eyes that occasionally darted cute glances at her. The school yard was expanding day by day, the muscular and shiny trees fell down, replaced by clean, empty concrete. The tree canopy was also gradually pruned to fight storms, the rest of the nacre trees were bare, trying to rise to the sky as if they wanted to run away from human hands. In the season of nacre change clothes, the yellow leaves whirled from above to land on the concrete floor and rolled on the road, whispering the pain of tree life … Spring, on chopped branches, shoots sprout around old season wounds. Then rose petals spread out like waving her tenderly. The wounds on the tree trunk gradually darkened and hid behind the new green leaf canopy. Particularly large branches were amputated, not a single sprouted tree. The scar was larger than the face of a person exposed to the sun and rain. She watched those scars day in and day out and reflected on life … Are there fatal wounds that never heal? Are there scars that exist to remind us not to forget, to live a better life, to be more kind? There are pains that must be hidden and pains to be shared, understood …? The great mother of nature with immortality always wanted to tell man something. The thin flowers that pierce through the white snow or bloom brilliantly in the arid desert, towering on the top of the high mountains and blooming all four seasons around me do not represent that eternal beauty! The season of nacre is changing clothes, the charming winds keep sweeping away the yellow leaves, taking the whole April to the sunny summer … The sound of rustling suddenly whispered very strange / Please cherish the life around you / Please cultivate a pretty bud / Let the planet forever shimmer / An endless green …

In the summer of 2019, after six years I went back to Copenhagen, Denmark, to visit Mr. and Mrs. Ulla-Stina and Jorgen Nilsson, my big friends. From the airport, just getting off the Frederiksberg metro station, was bewildered when I saw Mr. Jorgen, tall and skinny, with his back cuffed slightly, coming. His face was gentle, his eyes were smoky green, his hair was rippled with white clouds. He opened his arms to welcome me, lovingly said: “Hello Little Na, welcome home!” (Hi Na, welcome home!). I rushed forward, hugged him, my chest choked with love. My grandparents called me Na, the name that my parents and those closest to me would call me. With Mr. Jorgen and Mrs. Ulla, I have always been the little Na. I met my grandparents more than ten years ago at Van Mieu Quoc Tu Giam, Hanoi. Grandparents are tourists, visiting the Temple of Literature right on Vietnamese Poetry Day, buying my book “Thorns in Dreams” at the bookshop. At that time, “The Thorns of Dreams” was the only book of bilingual Vietnamese-English poetry on sale. When knowing that the author of the book is also present at the Temple of Literature, Mr. and Mrs. Nilsson expressed their wish to meet. Fate has allowed us to become old friends ever since, through poetry. Mr. Jorgen is quite old, his ears cannot hear well, he has to use hearing aids. He was much slower, but still grabbed me my suitcase all the way from the metro station, going home two bus stops, up four floors. Your apartment has three bedrooms, airy, many windows, at 17B Pile Allé Street, in an old house without an elevator, the front facing the street, the back facing into a spacious courtyard, with garden Flowers and fruit trees were scattered along the gravel paths. Mrs. Ulla had her hair cut neatly, her eyes were pure brown, her smile was bright, her figure was still quite agile, but these three years had begun to forget. Last time I came to play, I still spoke English comfortably with her about all kinds of things in the world. But this time, there were very simple words, like “breakfast”, but she kept thinking about it, so she said “the meal of the morning”. Everything during the day, she recorded in the little notebook in the black leather wallet, she took it out from time to time. That year, she turned eighty, on July 13. He turned eight and six, on August 29. But the Sunday I was there, August 25, grandparents’ daughters, Mette and Lotte will hold a special birthday party, shared for parents, with about twenty guests. That is why I traveled a thousand miles to be in Copenhagen. The “mine” room in the house has a west-facing window overlooking Frederiksberg Park and the Danish Royal Summer Castle. Ten thousand young trees planted in a large pot next to the bookshelf a few years ago, was still small, now it has spread its branches and leaves all over the wall, all over the bed, giving me the feeling of being lost in the middle of a hanging garden. On the chair, Mrs. Ulla left me towels and nightgowns, and on the table there was a book “Tales From Moominvalley” by Tove Jansson – a famous Finnish female writer, a family album, a map of Copenhagen and a card. old. I realized that it was the card I sent to celebrate Jorgen’s birthday in 2014. In the album, I saw a lot of my photos – the photos I emailed every year, printed by my grandparents, stuck next to the pictures of the city. Take family members carefully, as many parents do. My eyes were suddenly stinging, but my heart was comforted, relaxed and peaceful. After all the tiring, I know, I always have a place in this warm house. With my grandparents, I often go to the kitchen to make some Vietnamese dishes such as fried spring rolls, bun cha, dried beef salad, rolls, chicken pho … Mrs. Ulla said, Vietnamese cuisine is attractive by freshness and boldness. Natural flavor momentum, which is extremely delicate. Grandparents are very impressed with the sweet and sour, sweet and sour sauce used in the dishes I’ve cooked. I decided this time to make Nam Bo beef noodle soup, which also needed a sweet and sour sauce. Called “Nam Bo Beef Noodles”, but I heard it was not a Southern dish, but was created by a woman from Hanoi several decades ago. This woman opened a noodle shop on Nam Bo Street (now Le Duan Street) in Hanoi. Then she sold more vermicelli with grilled beef, raw vegetables, sweet and sour fish sauce, pickled papaya. Over time, the dish changed, adding bean sprouts, roasted peanuts, scallions and stir-fried beef, as the version I know. Although the origin of this dish is still debated, it is one of the most popular Vietnamese dishes outside the border because of its refreshing taste and the harmonious blend of ingredients that make it. In the morning, Mrs. Ulla and I were walking leisurely along Vesterbrogade, a busy shopping street, which led up near the Central Station. Behind the station is an Asian store, a Vietnamese saleswoman, with a soft southern accent. There are nearly everything in the basics of cooking, but not as varied as the one at Tang Frères in Paris, and the price is much more expensive. For Mrs. Ulla, the Southern Beef Noodle Soup is too sophisticated and laborious. She asked me if this is for special occasions. When she knew it was a daily dish, she was very surprised and admired the patient meticulousness of Vietnamese women. Beef mixed into medium pieces, thinly sliced, marinated in oyster sauce, fish sauce, pepper, sugar, garlic and chopped lemongrass; When preparing to eat, stir-fry the meat. When the meat is cooked until it is curly, it will be straight ahead, lest it overheat. This dish uses the most delicious beef tenderloin, soft but firm, sweet and rich. Beef is soft everywhere, but pale. With beef, need to be thicker, when stir-fried will not be crumbled. Chopped dried onions, fragrant non-yellow; Roasted peanuts, scrubbed off the skin, crumbled, broken, do not pound well, so that when sprinkled in vermicelli, you can still enjoy the crispy crunch. Carrots, papaya, kohlrabi or cucumber, cut into flowers into beautiful leaves, shock with a little salt and soak in vinegar, sugar, chili to gobble. The process of mixing the sauce is very important, no matter how fresh and delicious the beef, the sauce lacks a bit of sourness, a little sweetness, or a lack of a bit of boldness, the dish will miss the beat, will “show” like the wrong singer. music. I often mix and taste, but do not have a specific quantitative ratio, because it depends on what kind of fish sauce and vinegar to use. To make the sauce bowl look attractive, beautiful, chili garlic must be dropped in the end, so that they will float like tiny white and red flowers floating on the smooth “lake surface”. And even though the vinegar is acidic enough, you should still squeeze a few drops of fresh lemon juice to make the sauce smell of nostalgic. Nam Bo beef noodle dish has a cool taste thanks to the combination with bean sprouts, lettuce and herbs of all kinds. All chirping, kicking up like a joyful bass note, merging into a full spectrum. We had a simple, cozy dinner, full of smiles, and a lot of tears. I do not put everything in the bowl, mix it up as usual, but set each item separately on a small plate. Each person took a little leisurely into their own bowl, sprinkled with sauce, and then enjoyed. Because the dish contained beef, Mr. Jorgen opened a bottle of Bordeaux wine from the line of Cabernet Sauvignon lightly. Slowly feel so many flavors tangled together, in the old wine yeast, how interesting it is! I feel at home. Mr. and Mrs. Nilsson are close and dear like my parents. I soaked, then translated the meaning for grandparents to listen to the song: “Who has ever been sweet and sour / Salty spicy ginger, please don’t forget each other”. Grandparents touched my hand touched. Mrs. Ulla said: “Na, you are like my wife’s third daughter. Thank you for this delicious dinner. Thank you for coming back, for being with us! ”. I drank quite a lot the night before, but I stayed up forever. I got up very early, opened the window, heard birds chirping from the canopy of trees in the park. The air is cold and pure. Looking down, Pile Allé is still quiet, quiet or someone bicycling, or a bus soars. The city is stirring, stretching and waking up … I buried my cheeks in a thin wool scarf wrapped around my shoulders, leaned over the windowsill, watching the sky blush. The sun began to slant from the east, across the intersection between Vesterbrogade and Pile Allé, gently covering the city with a dreamy golden glow. A new day really begins. I heard rattling in the kitchen, it was Mr. Jorgen making coffee. Then the sound of tiptoes softly walked toward my room. Mrs. Ulla knocked on the door, softly called: “Na, let’s get up for breakfast!” – “Yes, I’m out right now!”. Down the road, people passing by were more crowded. Sunny flooded all the way. The scent of coffee and toast caressed the air. This city has become so familiar to me! Here Mr. and Mrs. Nilsson gave me a roof, a warm kitchen, where I could return anytime …

Recently, sea mushrooms are actively sold in the market or on the “internet market”, many women are curious to buy and enjoy. Selling sea mushrooms for more than two years, Ms. Nguyen Thi Thuy Hang in Le Trong Tan (Thanh Xuan, Hanoi) shared, she specializes in wholesaling for restaurants, pubs in Hanoi and some neighboring provinces, each days they take from 10-20kg. She only kept about ten pounds for retail sale. Calculated, she sells a few weights a day. Ms. Hang said that she collects sea mushrooms from fishermen in the fishing area of ​​Nam Dinh, Thanh Hoa or some provinces in the South, … This type of seafood has a taste of the sea. Crunchy, sweet and fragrant like eating squid tail, very suitable for drinking dishes such as salad, grilled or for dipping hot pot. Sea mushrooms are specialties that forget to fishermen, but are quite new to the people of Hanoi Sea mushrooms have stripe skin on the outside is dark brown, the flesh inside is white, when imported, have been prepared clean. Before processing, just squeeze a little salt and wash it, then slice and stir fry like stir-fry beef. Stir-fried basil with sea mushrooms is considered a specialty and is popular with many people. The retail price of variable mushrooms is 220,000 VND / kg, while the wholesale price is from 5-10 kg at 165,000 VND / kg. Guests must book 1-2 days in advance to get them, because the goods depend on the number of people caught. Sometimes, Ms. Hang had to collect a few days to have enough goods for delivery. Ms. Le Thuy Duong – a wholesaler of seafood at Nga Tu So intersection (Dong Da, Hanoi) – also said that she is preparing for the summer so she sells a lot of sea mushrooms to restaurants, pubs and sidewalk bars. Some days about a few dozen pounds, wholesalers have cleaned up, no excess weight left. Last summer, she was selling sea buckthorn every day but still had to make appointments for her customers to wait for her next trip because of overload. “I sell for 120,000 VND / kg. Normally, customers buy less than 2-3kg, buy more 4-5kg to freeze to eat gradually ”, she said. Women who buy them often process dishes such as: fried sea mushrooms with basil, grilled sea mushrooms, sea mushrooms, or used to make salads as a drink for their husbands or for guests. However, sea mushrooms should only be refrigerated for 3-4 days to ensure freshness and retain nutrients. Ideally, no matter how much you eat, you can buy it, Ms. Duong said. Many people enjoy this sea mushroom dish One day, a small trader can sell weights of sea mushrooms Mr. Tran Van Binh – a clue selling sea mushrooms in Khanh Hoa – explained, the name of sea mushrooms has existed since ancient times, only one type of seafood is very familiar in the sea, not a mushroom as many people mistakenly think. Mushrooms are harvested naturally, available all year round, so the source is quite plentiful. However, when the sea is rough, stormy and stormy, the exploitation is difficult, so the goods will not be able to return. After being caught, the sea mushrooms are preliminarily processed and then frozen and transported to other provinces, thus ensuring their freshness. Anh Binh is selling this type of seafood for 185,000 VND / kg. When she first heard about sea mushrooms, Mrs. Le Thi Lan Anh from Duy Tan (Cau Giay, Hanoi) was quite curious. At first, she thought it was a common edible mushroom growing in the sea, but when she knew it was seafood, even a specialty of the sea, she immediately bought 2kg to cook. She made stir-fried sea mushrooms with basil, chili, and garlic, according to the seller, and was crunchy, fragrant and strange. Her whole family ate all but still craved. “I researched and found that sea mushrooms contain many healthy nutrients,” she said. On culinary groups, women also compete to show off grilled, fried or salad dishes, … from sea mushrooms. People also share the way to cook and cook this mushroom for the best, and warn those with seafood allergies to be careful before eating mushrooms.