Preparation materials: Beef: 2 ounces Need water: 1/2 bunch (optional) Onion: 1 piece Tomato: 1 fruit Flour Onions, garlic, chili Soy sauce, salt, sugar, monosodium glutamate, pepper, rice vinegar Illustration. Prepare to do – Minced onion and garlic. – The beef is soaked in white wine for about 10 minutes and then rinsed to remove the smell. Thinly sliced ​​across the grain, marinated with 1 teaspoon of soy sauce, 1 teaspoon of salt, 2/3 teaspoon of sugar, 1 part of minced onion and garlic, 1/2 teaspoon of tapioca starch. Mix well and marinate for 15 minutes to absorb. – Vegetables need to be cleaned, soaked in water to wash rice for 5 minutes to remove all moss, then rinse with water, cut into pieces about 5cm. Divide into separate stalks and leaves. – Onions and tomatoes each cut into 6. – Thinly sliced ​​chili. Doing: – In a pan, add some cooking oil, 1 pinch of salt, saute 1 part minced onion and garlic. Add the celery stalks and stir-fry for 1 minute, then add the leaves and stir-fry quickly, the vegetables are a bit soft, then remove to a plate, don’t let it soften. – Continue to add the remaining minced onion and garlic to the frying pan over high heat, then add the beef and tomato and stir-fry quickly, until the meat is just pale, then add the sliced ​​onions and peppers and stir-fry a few times. turn off the stove. – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice. – Slice and stir fry a few times and then turn off the heat – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice.

Durian is native to Southeast Asia and is considered by the people of the region as the “King of Fruits”. Durian is characterized by its large size, thorny shell, yellow flesh with a characteristic odor The smell of durian divides the world into two halves, the likes and dislikes. If you are passionate about this fruit, many people will find durian has a sweet, pleasant aroma, the taste when enjoyed is greasy and attractive. In addition to the golden yellow durian flesh, few people know that the skin and seeds of the durian fruit can also be eaten You can refer to how to make a unique pork rib stew with durian shell soup Ingredients to make a bowl of soup for 3-4 people include: 1 durian peel, 2kg pork ribs, 300g lotus seeds, 1 piece of ginger, 300g black fungus, 100g jujube and other spices such as vinegar, sugar , salt…. First, you take a knife to separate the white pulp inside of the durian shell, then cut it into bite-sized pieces, wash and drain. Ginger is smashed Next, you bring 2kg of boiled pork ribs with boiling water. After adding an appropriate amount of water to the pot, then put 1 piece of crushed ginger, 100g of jujube and 1 teaspoon of vinegar into the stew for about 1 hour. Next, add the white pulp of durian and cook for about 30 minutes. Done, you add 300g of mushrooms and 300g of lotus seeds. Bring to a boil over low heat for another 30 minutes. Finally, season with sugar, salt and seasoning (depending on taste) This bone-in stewed durian shell soup looks very eye-catching. When enjoying, you will feel the white intestine with a very special flavor mixed with the sweet broth from pork ribs. In addition, the white pulp of durian can be deep fried The white pulp, after being cut into small pieces, will be briefly blanched with salted boiling water, then taken out and drained. You add flour, eggs, a little salt (or sugar) and filtered water and stir well (not too thin or too thick). Fill the pan with oil, when the oil is hot, dip the durian skin in the flour and fry it very crispy Remove the fried durian skin to a plate and enjoy. The dish is crispy, extremely greasy and has a characteristic durian smell. You can eat it with ketchup or chili sauce It is known that durian peel helps the kidneys remove toxins easily, helps relieve constipation, enhances blood circulation for the body… In addition, if you know how to process, the dried durian seeds can also become delicious and nutritious snacks. Durian seeds provide a lot of good nutrients for the body such as starch, fiber, zinc … Boiled durian seeds are a healthy snack that doesn’t take too long to prepare To get quality seeds, you need to choose durians that are not sprayed, have fresh stems, and have a strong aroma The method is extremely simple, you just need to wash the durian seeds and boil them in boiling water for about 15-20 minutes. Durian seeds when boiled have a characteristic aroma and are eaten with fat In addition to boiling, durian seeds can be baked. Just clean the seeds (you take a knife to make a small cut on the seeds so that the seeds are less likely to explode when baking) and bake at 200 degrees Celsius for about 20 minutes. Toasted durian seeds have a fatty, attractive taste Durian seeds after shaving the brown outer shell can be cooked with pork to make a very delicious soup

In the past, few people cared about these ticks. When going to the islands, entering the sea cliffs in Nha Trang, there are many. It has a brown carapace, not as shiny green as a sea crab, and its green eyes are stretched out to observe. The easiest to identify are the two very large claws, which are means of prey, and also the weapons of the ticks. Then there was a time when my friends went to the island, caught some grilled fish to play, found it delicious, so they introduced it on facebook and immediately became a “specialty”. Some restaurants in Nha Trang have menus with many different dishes: steamed, grilled, stuffed with meat, fried vermicelli… in general, as well as how to cook crabs or crabs. Have you eaten tickle meat yet? That is a difficult question because not all restaurants have exotic dishes? Besides, in addition to the two provinces of Quang Ninh and Khanh Hoa, there are ticks in very small numbers due to hunting in the islands, which are not bred. If you are eaten, you will see the difference compared to the crab. Male ticks have 2 very large females. The flesh of the cockerel is very firm, not crushed by the moon like crabs or crabs. Just eating claws or processing food with claws is enough. The ticks are very hard, so you have to use tongs or hammer to break the shell and then remove the meat. Females also have bricks like crabs, bricks are fat and fat. Because all the delicious things are concentrated in the claws, the body part is small and has little meat. The body of the tick is not beautiful white, often has a green color of sea moss, maybe it is because it eats moss on the cliff? I ate steamed zucchini. The feeling of eating that crab is very delicious and strange. KHUE VIET TRUONG

Fabric syrup: You just need to peel, remove the seeds and put the lychee in to boil with water and sugar. After boiling, reduce heat to low and cook for about 10 minutes until the fabric softens, then turn off the heat, cover and leave for 10-15 minutes. Next, you filter the fabric and put the syrup in an airtight container, store in the refrigerator. Lychee syrup can be used to make drinks, ice cream, cakes… Photo: Thespruceeats . Lychee tea: This cool, sweet drink has simple ingredients that can be customized to your liking. You can use black tea or tea bags, mix with sugar, lemon, then add seeded lychee and lemongrass, mint… Photo: Theflavorblender. Fabric Sorbet: Sorbet is a cold dessert similar to ice cream but without milk and very easy to make. You just need to peel, remove the lychee seeds, add sugar and water, then boil, let cool. Then, you add a little lemon juice, freeze before puree, freeze for another 2-3 hours to be able to use. Image: Mayandena. Sweet and sour fried chicken: Just add seeded lychee and a little lychee juice to stir-fry together, your sweet and sour chicken will have a different flavor, sweeter than usual. Image: Cookpad. Lychee shrimp salad: Steamed or boiled shrimp, lychee, lettuce and coriander mixed with chili fish sauce will give you a beautiful salad and suitable for hot summer weather. You can add mango, avocado to make the dish more refreshing. Image: Woolworths Coconut lychee jelly: The sweetness of lychee and the coolness of coconut combine wonderfully, perfect for cooling off. With the same way as making regular fruit jelly, you can add lychee pulp and young copra to make the dish more attractive. Image: Taste. Curry: Lychees are also used to cook chicken curries, duck curries or pork curries to create an interesting and different sweetness and aroma. Image: Everylastbite.

Staying at home to fight against the COVID-19 epidemic, the ‘singing prince’ suddenly became a… beauty blogger Quang Vinh is also an expert in healthcare. Normally, his job is to move a lot and work continuously. Therefore, after each long trip, he always focuses on how to regain lost energy. He also shares 3 regular ways to recharge. Specifically, after each trip, Quang Vinh pampers his body by spending a whole day resting. A deep sleep is the first thing that helps him regain a lot of energy. During each trip, Quang Vinh often “loads” into his body a lot of delicious and strange dishes. However, overeating and out of taste can lead to feeling tired after the trip. Therefore, he often chooses dishes, drinks detox to purify the body and remove residual impurities from previous comfort meals. Quang Vinh is currently one of the 5 most famous travel bloggers in Vietnam Once very famous in the Vietnamese music industry, Quang Vinh suddenly left showbiz in the regret of the audience. However, Quang Vinh was able to make up for his fans with another passion of his, which is travel. The reality show about the male singer’s interesting travel experiences released on the YouTube channel Quang Vinh Passport attracted a lot of attention. With this passion, Quang Vinh became one of the 5 most famous travel bloggers in Vietnam. His personal page is filled with beautiful photos, from fancy cafes, delicious food and of course, most of all, travel photos. Sometimes, his frame is very simple, only the sea and sky, but still very attractive and creates the feeling of wanting to pick up a backpack and go for the viewers.

According to a seller, ginger flower buds, also known as forest ginger flowers, are picked by highland people. Therefore, many people who grow ginger downstream may never see it. About every 7 to 9 lunar month is the time to harvest ginger flowers, for mountainous people, this is a rare specialty because it only comes once a year. In recent years, this specialty flower has appeared more in Hanoi. Advertised as a strange, crispy and delicious dish with a cooling effect, in a short time, the price of this dish has increased to 60,000 – 65,000 thousand VND/kg. Many people found it strange that they bought it to try. Ginger flower buds are especially sold on online markets when in season. Housewives will also take advantage of ordering this specialty flower to eat, because there is only one season a year, and ginger flowers cannot be preserved for too long. On the cooking forum, dishes cooked from ginger flowers appear more and more. Ginger flowers are not only boiled but can also be fried with beef, seafood, roasted with chicken, and many people also stir-fry with bacon fat. However, after processing, many people were upset because they could only eat the flowers, the stem had to be discarded because it was very fibrous, not to mention the long and time consuming processing. It takes a lot of work, but when eating ginger flower buds, its taste is very difficult to eat. Not to mention, the strong smell of ginger like biting a piece of ginger into the mouth makes the eater not disappointed. Some people also have to admit, the more they eat, the more they feel like “cow chewing straw, because the body is very fibrous, the smell is black”. Feeling strange because ginger flower buds suddenly became “hot”, a person in Nghe An said that this plant is abundant in Nghe An mountains, but people rarely eat it, but often for medicine or for cattle. A wholesale dealer of ginger flower buds said that this specialty flower on the high mountain is very popular when in season, but there is only one season each year lasting about 2 months. The source of goods purchased depends entirely on the amount of flowers that people pick. Like last year, after deducting all expenses, she earns about 1.5-2 million VND/day. (According to GiadinhNet)

Besides the familiar delicious dishes made from lotus, Ms. Phan Anh (Hanoi) shared in a group Love the kitchen a new dish made from lotus petals – eel rolls rolled with lotus petals. Many kitchen-loving sisters will be surprised and surprised by the wonderful uses of lotus petals and happily admit that they will have a new dish to add to the list of delicious dishes to bring rice in the summer. . Ms. Phan Anh said that the smell of lotus is excellent. If you combine with onion toothpick (compressed tuber) pureed with bacon and delicious fish sauce, the fishy smell is blown away, the taste of the dish hurts the nose. Resources – 300g pork belly – 2-3 large spoons of delicious fish sauce (depending on the saltiness of the fish sauce) – ¼ teaspoon pepper – 1 teaspoon minced garlic – 1 small spoon of minced compressed tubers – 2 teaspoons minced dried onion – 150g of boneless eel meat – 1 handful of steamed lotus seeds – 1 handful of pink lotus petals Making Grind the bacon with all the spices, then put the steamed lotus seeds in, use a spoon to lightly brush the lotus seeds to break them apart. Put the lotus petals on the cutting board, put the boneless eel on the lotus wing, add just enough meat, and then add the lotus root. Roll up and fry over medium heat. In order to prevent the lotus roll from unfolding, when rolling, cut off the hard white stem, roll from the white stem up, the tip of the wing is thin outside. When frying, press the tip of the wing to fry first to prevent it from falling apart. You should not wrap it too tightly, it is also easy to peel. Fry on medium heat, let the meat and eel cook slowly, hope the water is fresh, not dry. Arrange lotus petals on a plate for decoration. Photo: Phan Anh

Notably, this green fruit is also extremely expensive, up to 480,000-650,000 VND/kg. Ms. Nguyen Hong Hanh – a focal point selling fruit in Ho Chi Minh City, said that ripe mangosteen is familiar to many people. But few people know that the green mangosteen is still a rare specialty dish, because the collection and preliminary processing takes a lot of effort. Moreover, because there is only one season each year, the price of this fruit is not cheap. Therefore, every year in the season, Hanh also takes mangosteen in Binh Duong, Tay Ninh, … to sell. Both green and ripe mangosteen are available. Green mangosteen – a southern product that is more expensive than ripe mangosteen (photo: NT) With unpeeled green mangosteen, she is selling from 80,000-95,000 VND/kg. Particularly, peeled mangosteen is extremely expensive, up to 550,000 VND/kg. Because, it takes about 4-5kg of fruit to get 1kg of intestine, not to mention the peeling time also takes up to 1.5-2 hours. Green mangosteen pulp is often used to make salads. Because the fruit is still green, the skin is quite hard and has a lot of latex, if the buyer does not know how to prepare it, the mangosteen will be black, eating acrid. Therefore, she often peels it for customers to buy and process it and preserve it for longer. To make a delicious salad, according to Ms. Hanh, do not choose young or overripe fruit, but must choose those with green skin but old enough, the skin has a tan that is ripe enough, the mangosteen flesh inside will be crispy. Sweet, moderately sour, firm, with a strange acrid taste. In particular, when picking the fruit, it must be peeled and preserved immediately, if left 1-2 days late, the mangosteen will not be able to make salad. “This year, the mangosteen crop failed, so every day I only picked 30-40kg of green mangosteen. Customers who want to buy ready-made peeled fruits must order 1-2 days in advance, I mobilized family members to peel them in time. As a matter of fact, there was a time when I sold a few quintals of this type of mangosteen,” said Hanh. Green mangosteen flesh costs over half a million dong/kg (photo: NT) Ms. Tran Thi Hien – the focal point of selling mangosteen in Binh Duong – shared that mangosteen is grown in many localities, but the most famous delicious is Binh Duong mangosteen. This is also the place where the chicken mangosteen salad is strange, anyone who eats it once will always remember it forever. Because there is only one season each year, lasting from May to the end of June, many people take advantage of this time to order to enjoy the best green mangosteen. Ms. Hien said that the preliminary processing of green mangosteen is very elaborate because the skin is hard, easy to drain, and harder to peel than ripe mangosteen. So, just peel and wash under the tap to remove the pus. The processor must be skillful, otherwise the mangosteen will be crushed, not keeping the whiteness. While ripe mangosteen prices range from 70,000-80,000 VND/kg, pre-cut green mangosteen costs up to 480,000-650,000 VND/kg depending on the time. Even at the beginning of the fruit season, there was not much fruit, the price of mangosteen guts peaked to about 800,000 VND/kg, but there were still no goods for sale. Green mangosteen is used to make salad, but it is not always available to buy and eat (photo: NT) “Every day, I collect 15-20kg of mangosteen intestines, no matter where I peel, customers will order there, so the goods always keep their freshness and crispiness. It is estimated that I can sell about 1 quintal of mangosteen/day,” said Hien. Because it is quite expensive, people often buy 0.5-1kg of fruit pulp or buy 2-4kg of unpeeled fruit. Many guests from the North want to enjoy this specialty, she has to peel it and then send the plane out. Because if you leave the skin of the fruit, it will ripen quickly, lose the crispness and deliciousness characteristic of green mangosteen. Having enjoyed the mangosteen chicken salad for the first time during his trip to Binh Duong 2 years ago, Mr. Le Quang Chien from Duy Tan (Cau Giay, Hanoi) admitted: “The sour, sweet, and acrid taste of mangosteen has ended. Combined with salad dressing and sweet chicken meat, it is quite strange to eat, creating an unforgettable flavor. Since then, every time when mangosteen season comes, I ask my friends in it to send it out as a drink for guests.” However, in order to choose delicious green mangosteen fruits, he must order 2-3 days in advance to have them with extremely expensive prices, up to 600,000 VND/kg of mangosteen flesh. Therefore, each season he only dares to order 2-4kg of green mangosteen to spend with guests, called to enjoy a bit of Southern specialties, Mr. Chien shared.

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

Seasoning: Fish sauce, seasoning powder, pepper, cooking oil. Steps to make fried chicken with tamarind: -Bought chicken wings, washed thoroughly, picked up the remaining fluff. Wash thoroughly, dry, cut each chicken wing into 3 parts. – Garlic peeled, smashed, minced. – Marinate chicken wings with spices before processing, it will help to make chicken wings more flavorful. Chicken wings marinated with 1/2 teaspoon of delicious fish sauce, 1 teaspoon of seasoning, a little seasoning and 1/2 of minced garlic, 1 teaspoon of tamarind sauce. Wearing gloves, mix and squeeze well to infuse the chicken wings with spices. Marinate the chicken wings for about 1-2 hours before processing, the chicken wings will be more seasoned. Chicken should be thoroughly washed before preliminary processing (Artwork) – Chicken wings after marinating enough time, will start processing. First, fry the chicken wings so that the wings are hunted again. When the pan is hot, pour in the cooking oil (the amount of oil must be enough to fry the chicken wings). -When the oil is hot, pour in the chicken wings, fry them until golden brown on both sides, fry the chicken wings on medium heat. When the chicken wings are golden crispy on both sides, then take them out, place them on absorbent paper so that the cooking oil can be washed away. – Continue to add about 3 tablespoons of cooking oil into the pan. When the oil is hot, pour in the minced garlic and fry until fragrant. -Put tamarind sauce into the pan, 1 spoon of fish sauce, 1 spoon of sugar for the spices to be mixed together. Stir on low heat until the sauce mixture is blended into a homogeneous mass of spices, then add the chicken wings, stir well so that the tamarind sauce sticks around the chicken wings. – Cook on medium heat until the tamarind sauce adheres to the chicken wings, the dish is complete. Remove to a plate, remember to drizzle the tamarind sauce all over the chicken wings to make the dish more flavorful and eye-catching. To make tamarind fried chicken more delicious, you can refer to the following secret to choosing delicious chicken wings: The taste of chicken wings: Although frozen, the chicken wings will still have a slight flavor. Do not hesitate to smell it directly and when you see a fishy smell, it is a sign that the chicken wings are no longer fresh. Choose chicken wings with a natural aroma to buy and cook delicious dishes for the family with peace of mind. Skin color of chicken wings: If the chicken wings are new, the skin color will be slightly yellow, shiny and absolutely no dullness or darkening. And if the chicken wings are pale white, or appear small gray spots that may be moldy, absolutely stay away. Not to mention, chicken with bruises, even black, indicates that the chicken is not fresh or has a “problem” when it comes to meat, you need to stay away from this type of chicken. Freezing layer on the outside of the chicken wings: Clinging around the chicken wings is a layer of frozen water secreted from the wings. This is an important factor in affirming the freshness of chicken wings. Therefore, housewives need to carefully choose the outside ice, the thinner the better. This is explained by the thin layer of freezing in a short period of time and the chicken wings still retain their freshness. On the contrary, if the ice is too thick, the chicken wings may have been left for a long time and the meat will harden and lose a lot of nutrients. Check the elasticity of chicken wings: With fresh preserved chicken wings will have good elasticity, try pressing on it will quickly return to its original state. Chicken wings that are not fresh or frozen for too long will not be elastic and harden. They are even as hard as a rock. With this chicken wings you are best not to buy. Not to mention, after the defrosting time, the chicken wings are no longer delicious and fresh as desired by customers. In addition, there are chicken wings that have been frozen and defrosted many times, which often have a dry surface. Therefore, say no to chicken wings that are brought out and frozen many times. Xiao Fei (Synthetic)

Bread filled with pate cha, grilled meat or fish cake… offers many choices for foodies. Sip dishes with a cup of fruit tea, iced coffee or milk tea to help you have a refreshing weekend afternoon. In the context of the complicated development of the Covid-19 epidemic, diners can choose their dishes through online food ordering applications to avoid gathering in crowded places. Khei bread This bakery in the heart of Saigon offers customers the opportunity to enjoy traditional sandwiches prepared in a modern style. The highlight is a variety of delicious accompanying sauces with distinctive flavors. The shop also wraps paper neatly and beautifully with each loaf of bread for customers to order. Bread with char siu khai with molasses, fried rice, beef with pho flavor, chicken patties with lemon leaves, shredded chicken with basil sauce, fish with laksa leaves… are some of the unique flavors worth trying here. Diners commented: Citastyfood: “Crispy loaf, full filling. The grilled meat is fragrant, soft and not chewy. The meat is tender, the sauce is slightly sour. The chicken cake with lemon leaves is fragrant and the sauce is delicious. The vegetables are delicious. sandwiched in a fresh meal, crispy and sour food. You can order more strawberry tea to cool off because of the cool taste, not too sweet.” Alley Barbeque Bread The loaf of grilled meatball sandwich is soft, with a hint of lemongrass flavor to bring the right street food taste. The sauce mixed with cucumber, cilantro and a little chili makes the dish more harmonious. Diners commented: Ansapsaigon: “The meat is marinated with lemongrass and chili, rolled into small balls and then grilled on a traditional charcoal pot, so it is rich and fragrant. The loaf is covered with diluted dark soy sauce. If you tell the seller to take the meat that has just been cooked on the grill. fire, hot is better.” MeowPham: “Delicious bread, full filling. If you have a light taste, you should tell the seller to reduce the sauce because it is quite salty”. Tran Hanh: “The loaf of bread is a bit small, there are about 5-6 meatballs. Cucumber, sour food, sauce create spicy, salty and sweet flavors”. Ba Sau – Ba Sau Pha Lau is one of the typical snacks of Saigon foodies. Pha Lau is made from the tongue, ears, intestines and stomach of pigs, cows or ducks. You can enjoy Pha Lau with instant noodles or Pha Lau with dipping sauce and bread. In addition, the dried fruit sandwiched into a crispy loaf of bread is also a mouth-watering culinary version, appealing to young people. Diners commented: Thuy Van: “The restaurant’s vegetables include liver, heart, stomach, ears, meat, eggs, pho and sausages. The owner shared that all of them are processed at home, carefully preliminarily processed, so there is no salad. smell, ensure hygiene. Seasonings taste just right”. Lan: I ordered a delivery service, the loaf only had a few pieces of meat, not as good and attractive as the pictures on the internet. Beau Le: “Bread is crispy, can be eaten temporarily, taste is a bit bland, not very rich. Pha Lau here seems to be prepared similar to Western-style pork intestines with coconut milk. Overall, the dish is not as good as Western style. I hope but it’s worth a try.” Hoang Oanh Bread The bakery has been around for more than 50 years, attracting diners with its homemade pate and sauce. Although the side dishes are not as diverse as many other bread shops, the quality is quite good in return. In addition to the pate pan that is kept hot on the stove, the restaurant prepares cold meat with its own lean tray and separate fat for diners to choose. The tray of silk rolls and cotton balls are also presented quite eye-catching. Diners commented: Ansapsaigon: “Special loaf of meat, rolls, pate, and cotton balls. The sauce is rich and fragrant. If you buy it for a long distance, you should tell the seller to put the sauce separately so that the bread is not soft and reduces the temperature. tasty”. I’m Thien: “The highlight of the bread is the fragrant, fatty pate. The sauce is cooked from meat broth, the taste is different from many other places”. Nha Trang fish cake For those who are passionate about spicy food or passionate about the sea-flavored sandwich, fish cake is a suggestion worth trying. The dish is distinguished by the hot, crispy and quite thick fish cake. The menu also has omelet, grilled meat served with equally delicious. Diners commented: Tram Hoang: “Fragrant fish cake, crispy and hot bread”. Be Noo: “The first time I tried it, I found that the fish cake was chewy and delicious, the sauce was fragrant and delicious, but the chili was too spicy”. Quoc Viet Nguyen: “The taste is different from other restaurants, the fish cake is chewy and sweet. The sauce is the best part. The minus point is that the seller is not very friendly”. Make delicious lemongrass grilled pork buns Pork marinated in soy sauce, fish sauce, sugar, and pepper and then grilled until fragrant is one of the ingredients that determine the deliciousness of Vietnamese bread.

Ingredients for green mango salad with dried squid 1 green mango
1 dried squid
50g peanuts (peanuts)
1 garlic, 2 chili, laksa leaves, 1 ginger and 1 lemon (depending on the acidity of the mango)
Condiments: Fish sauce, sugar, alcohol, cooking oil Delicious dish of the day: Dried squid green mango salad. How to make green mango salad with dried squid Dried squid is washed, dried, and lightly grilled on the stove. Wrap the squid in a paper, use a mallet to crush the squid until soft, then tear it into small pieces, marinate it with 1 tablespoon of white wine, 1 tablespoon of cooking oil, minced ginger and 1/2 teaspoon of sugar for about 15-20 minutes.
Peel the mango, cut it into thin slices, then cut it into small pieces. Ginger washed, smashed, minced. Roasted peanuts, peeled, pounded. Garlic peeled, washed, smashed, minced. Pickled laksa leaves, remove the root, wash and drain. Chilli washed, chopped.
Put the pot on the stove, when the oil is hot, add the minced garlic above and fry it until fragrant. Once the garlic is golden, take it out on a plate. Then add the marinated squid and fry until golden brown, take out on a plate lined with absorbent paper to remove some oil.
Mix salad dressing: 1 tablespoon fish sauce, 1 teaspoon sugar, minced chili can add a little lemon juice (depending on the acidity of the mango) stir to dissolve.
Put the mango in a bowl, add the fish sauce mixed above, stir well for about 2-3 minutes for the mango to infuse the spices. After the mango has absorbed the spices, add dried squid, peanuts, chopped laksa leaves, mix well, put on a plate and sprinkle fried garlic on top and enjoy.

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

1. Red beans 200gr 2. Yogurt 2 boxes 3. Diameter 150-200gr 4. Tapioca starch 4 teaspoons Steps 1. Soak red beans 2. Boil red beans with tapioca flour Prepare materials 1. Red beans 200gr 2. Yogurt 2 boxes 3. Diameter 150-200gr 4. Tapioca powder 4 teaspoons Yogurt is definitely a dessert, a familiar “play” for all of us. However, eating canned yogurt forever is a bit boring. In this article, we will suggest you how to turn yogurt into a dish that is both strange and delicious, but the operation is not complicated. How to make red bean yogurt 1 Soak red beans đậu After buying red beans, please wash them thoroughly with water. Then, soak the red beans in water for about 8 hours (overnight). Soak red beans in water After soaking, please wash the red beans under the tap one more time! 2 Boil red beans with tapioca flour First, you should mix 4 teaspoons of tapioca starch with about 150ml of boiling water to cool. Stir until the flour is completely dissolved. Put the pot on the stove, pour into the pot 1.5 liters of water and the soaked red beans. Simmer the red beans over medium heat for about 45 minutes. Then, pour into the pot of red beans 150-200g in diameter, stir well, and then slowly pour the mixed tapioca water into the pot. Just pour and stir well, until the pot of water reaches the desired consistency, then stop. Remember to pour tapioca water into the pot of red beans slowly! Heat the mixture of red beans and tapioca starch for about 5 more minutes, then turn off the heat. So you have finished the red bean yogurt dish! Pour yogurt into a cup, add red beans just boiled with 1-2 ice cubes, mix well to enjoy. The finished product is quite mlem mlem! Red bean yogurt has the greasy fleshy taste of red beans, sweet and harmonious taste. If you do not like to eat too sweet, then you can choose yogurt without sugar, make sure to eat wherever you want. Some uses of red beans that you may not know 1. Helps Control Diabetes Protein contained in red beans has the ability to inhibit α-glucosidas in the intestinal tract. α-glucosidas is an enzyme responsible for breaking down complex carbohydrates such as starch and glycogen. This effect makes red beans an excellent choice to add to a regimen to treat, control, and prevent diabetes. 2. Muscle strengthening Eating protein-rich foods like red beans regularly will help you build muscle mass. Just one cup of red beans contains 17.3g of protein. The muscles in the body are formed and built from protein. Therefore, protein is an essential nutrient for the growth and maintenance of muscle mass. Combining a regular exercise regimen with an adequate intake of healthy protein is a great way to get your body toned and healthy. 3. Support to maintain a stable weight According to the “International Journal of Obesity” published in 2013, soluble fiber helps you control your appetite by promoting a feeling of fullness. Red beans are the main source of this soluble fiber. It is a form of fiber that can help maintain blood sugar levels in the body by slowing down the digestion of carbohydrates. 4. Limiting cravings for sweet foods The sweet taste combined with the high fiber content in red beans can help you fight cravings for other sweet foods high in refined sugar. You can combine red beans with brown rice, cinnamon, raisins, and skim or hot soy milk for a delicious breakfast or breakfast dish. It both helps quench your sweet tooth while providing you with adequate protein, fiber, and low-fat complex carbohydrates. 5. Improves Heart Health Red beans contain high levels of fiber, folate, potassium, magnesium and B vitamins, so it is considered a well-known food source for heart health. Eating red beans regularly as part of your diet will help you have a healthy heart while reducing your risk of coronary heart disease. The digestive fiber in red beans will help regulate cholesterol in the body at an appropriate level. In addition, the potassium in red beans also helps to dilate blood vessels, thereby enhancing blood circulation, helping to reduce blood pressure and pressure on the heart wall. Wish you success with this red bean yogurt recipe! According to the Vietnamese life

Illustration. Image source: Internet Resources: Shrimp Pumpkin Garlic, dried onions, cooking oil, seasoning seeds, main noodles. Pickled squash and washed with water. Then gently rub the vegetables until they are soft but still crispy. Shrimp washed, peeled, cut back to remove the black thread, marinated with a little seasoning seeds, main noodles. Dried onions, peeled garlic, smashed. Add a little oil and dry onions to the pan. Stir in the shrimp. When shrimp is cooked, scoop into separate plate. Add the remaining dried onions and garlic to the pan. Add the squash and stir well, add seasoning seeds and main noodles to taste. When vegetables are cooked, add shrimp to the island for about 2 minutes. Stir-fried squash with beef Illustration. Image source: Internet Resources: Pumpkin vegetables Garlic, beef, soy sauce, chili sauce. Making: Thinly sliced ​​beef marinated in soy sauce. Heat the cooking oil in a pan, then add the garlic and saute until fragrant, then add the beef and stir-fry quickly over high heat. When the meat is rare, drop the vegetables in and stir-fry, flip the pan to catch the fire, the stir-fry dish when it is on fire will create a very characteristic aroma. Add some chili sauce and turn off the heat. Do not stir-fry for too long, the vegetables will become watery and tasteless. Pumpkin vegetable soup with mussels Illustration. Image source: Internet Resources: Pumpkin tops: 1 bunch Mussels: 1kg (or use clams, donkeys) Ginger: 1 small piece Garlic: 2-3 branches Dried onion: 1 small bulb Dill, seasoning, fish sauce, seasoning. Making: The mussels (or don) bought are soaked in water with a few slices of chili cut to let the mussels (or don) release the sand. Then rinse the shell with water. Boil 1 pot of water with 1 pinch of salt, add mussels (or don). Bring to a boil again, stirring with chopsticks until the mussel gut (or don) peels off the shell. Pickled squash, washed, dried. Decant the mussels (or don) broth into a large bowl, to allow the sediment to settle. Remove the mussel shell (or don), remove the intestines. Onions, ginger, garlic peeled and chopped. Dill pickled, washed, cut into small pieces. Fry ½ of the onion, ginger, and garlic, then add the mussel (or don) intestines and sauté until fragrant with a little fish sauce. Stir fry the remaining ½ of the onion, ginger, and garlic, then add the squash and stir-fry until cooked with a little spice. Add mussels (or don) intestines to the pot of squash. Decant the mussels (or don) broth into the pot, leaving the residue. Bring the soup to a boil, then drop the dill in, season with a little more seasoning to taste. Stir-fried squash with pork belly Illustration. Image source: Internet Resources: 200g squash tops 150g pork belly Garlic 1 tablespoon cooking oil, 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon seasoning. Making: The pork belly is chopped into small pieces for easy eating, marinated with fish sauce, seasoning seeds, cooking oil, and sugar for about 5-10 minutes to absorb the spices. The squash is lightly blanched in boiling water. Heat the cooking oil, fry the garlic with fragrant oil, add the meat and sauté over high heat until the meat is cooked. Add the squash and stir-fry, add the crushed garlic and stir-fry until cooked, then remove to a plate.

Crab cakes This is the dish that has made a name for Hai Phong cuisine. Each bowl of rice paper has a rich color combination. The copper red color of rice paper, the pinkish brown color of crab bricks, the bright red color of tomatoes, the young green color of water spinach, the dark green color of fried bay leaf rolls, the yellow color of fried fish and onions. This is a nutritious dish. Saigonese foodies can enjoy this portland specialty at Aunt Ly’s restaurant, where dishes with typical Northern flavor are prepared. Some diners who have come to experience said that the entrance to the restaurant is quite small, the signboard is hidden, so it is difficult to find. The store does not have a specific parking location. In return, the interior space is cozy with yellow lights, blue walls bring a pleasant feeling. Address: Dong Khoi, District 1 Price: 78,000 VND Business hours: 8-22pm Crab cake is a specialty of the city of red phoenix flowers. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “This crab rice cake reminds me of vermicelli soup the first time I enjoy it. A bowl of fried rice, crab sauce, water spinach, fried fish cakes, beef with lolot leaves and chewy red rice paper noodles. The broth is quite good. The taste is light but the taste is a bit pale, it may not be suitable for those who are used to eating salty and spicy food. Ngatrinh195: “The shop uses 2 plastic bags for the broth, no clogging, chili, and sauce attached. The rice paper sticks to the paper box. The packaging to deliver the food to the place is not commensurate with the price, reducing the deliciousness. customers’ mouths. You should eat on the spot rather than buy.” Rolls The dish is loved by many diners because of its deliciousness, hotness and not causing boredom. The filling usually includes minced lean meat, wood ear, onion, green onion. The dipping sauce is an indispensable accompaniment. Banh cuon 133 is a familiar rendezvous with late-night eaters. The sidewalk restaurant gives you a true street food experience. The menu here includes hot rolls, egg rolls combined with spring rolls, cinnamon rolls, spring rolls, fried green bean cakes. Address: To Hien Thanh, District 10 Price: 15,000-35,000 VND Business hours: 17-3h The plate of hot rolls is the ideal culinary suggestion for dinner. Photo: Mysteriousaigon. Diners commented: Thuy Ngan: “The egg roll part includes beef rolls, silk rolls, cinnamon rolls, spring rolls, crispy shrimp cakes and a cup of fish sauce to taste. The shop is on the roadside, but the seller ensures hygiene and uses gloves. when preparing food, the seats are clean”. Icu Icu: “The portion is quite full for the price. The filling is good, the seasoning is just right, the aroma of onions, the rolls are not breaded”. Crispy skinned chicken sticky rice Hong’s restaurant helps night owls satisfy their taste buds with a variety of delicious sticky rice dishes such as char siu, crispy chicken, mixed… Mysteriousaigon account shared on personal page: “The special feature of sticky rice here lies in 3 ingredients. Fried chicken skin with fish sauce, crispy, fragrant, strange to eat. Braised quail eggs are rich, salty and sweet taste. The shop uses char bau (spiced radish) to replace sour clothes for diners. relieve boredom”. The shop mainly sells take away. From about 22:00 at night, the number of customers came to buy quite crowded. Address: Cach Mang Thang Tam, Tan Binh District Price: 25,000-55,000 VND Business hours: 15h30-3h30 The sticky rice section has a variety of side dishes to keep you full for a long time. Photo: Mysteriousaigon. Diners commented: Lanwiththi: “The sticky rice box includes a big chicken thigh, deep-fried skin, fried quail eggs with sauce, char siu, sausages, spring rolls, sassafras, fried onions… The sauce has a strange sweet and salty taste. 55,000 VND is suitable for 2 people to eat. The restaurant is quite crowded, if you come to buy at the place, you often have to wait in line.” Anly1: “Tasty sticky rice, good quality, but recently the seller has tasted a bit too sweet, easy to get bored. Those who don’t like sweet should consider it”. Beef hotpot Nha Chay area has the style of a pub but not too crowded. The shop uses low-sized tables and chairs, creating a casual feeling. The menu is quite rich such as Thai hot pot, fish sauce, beef cartilage sausage, pepper stewed stomach … but the most worth trying is still beef hot pot. Address: Doan Van Bo, District 4 Price: 150,000-220,000 VND Business hours: 12-2am the next morning The steaming hot pot is the right choice for you to sip late at night. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “The hot pot is delicious and clear. At first, the taste is a bit bland, but the more you enjoy it, the more rich you will feel. The meat is not much, the tofu is tender, the tofu is crispy and fragrant. The portion is suitable. For 2 people to eat. In addition to hot pot, young chicken eggs with garlic or fried tofu with lemongrass and chili are quite suitable for you to eat at night.” Thuys Duongs: “Beef hot pot but practically no beef. The hot pot is mainly beef intestines, book leaves, radish, bitter cabbage, centella asiatica, 2 noodles. The hotpot is not so excellent”. Must-try dishes if you only have 1 night in HCMC Joining a food tour in Ho Chi Minh City, foreign tourists are transported by motorbikes to some famous places by the guide and visit special local restaurants.

Spaghettieis is actually a famous German ice cream shaped like Italian pasta. The customer may be fooled into saying that they are eating a delicious spaghetti meal but in reality, it is a sweet dessert ice cream. This cool dessert was created by Dario Fontanella in the late 1960s in Mannheim. Spaghettieis is made from vanilla ice cream compressed through a spatzle press or a potato mill to resemble pasta. Then, coat the cream with strawberry syrup (tomato syrup). Finally sprinkled with white chocolate chips instead of cheese on the surface to create attractive colors. When it first appeared, this strange cream made many children surprised. It took about 5-6 years, the new pasta ice cream became popular throughout Germany. Every year, more than 30 million Spaghettieis ice creams are sold in this country. Thanks to the creation of the unique pasta ice cream, Mr. Dario Fontanella was awarded the “Bloomaulorden” medal by the city of Mannheim in 2014. The special cream will be topped with a little strawberry sauce. Keeping the hot summer day, enjoying a serving of Spaghettieis ice cream is nothing better. Photo: IT. Invite readers to watch the video “Trang Tien Ice Cream In Memory of Hanoians”. Source: News VTV24.

Holidays during the season, compared to gathering crowded places, cooking or buying food home is the form of choice for many diners. The following 5 highly appreciated restaurants in District 1 (HCMC) will help you satisfy your hungry stomach. 1. Play Dim Sum Suggested dishes: Char siu pork dumplings, fried rice with pork belly, pork belly with shrimp, chicken feet with XO sauce … Characteristics: – Diverse menu, beautifully shaped dumplings – The price of the dish is quite high compared to the general premises Diners commented: Duongvo0110: “The restaurant has a group of 3 strange appetizers, good taste. The basic dishes are reasonably cooked, delicious lotus leaf fried rice. I like the char siu and kim sa dumplings with thin, soft crust. However, the size is quite small. Dimsum costs about 59,000-99,000 VND / part “. Ngoc Tran: “In terms of food, I appreciate the funky-shaped layout, suitable for children. However, the taste is not too special compared to traditional dimsum. The price of the dishes is expensive because In the center of District 1, but there are many incentives. 2. Ovenmaru Chicken Dish: Rolled chicken with cheese, brown rice chicken drumstick with spicy curry sauce, cheese kimchi rice … Characteristics: – The address serves grilled chicken dishes that are loved by young people in Ho Chi Minh City – Minimalistic space with yellow colors, neatly arranged tables and chairs – Long cooking time Diners commented: Thanh: “I ordered chicken with hot and sour brown rice sauce for 149,000 VND, delivered to my house the dish that was still hot. The sauce was as much as eating on the spot. I also ordered delicious beef rice rolls, sticky rice, filled with filling, dipped with Mayonnaise is ok, wait about 15 minutes to have food “. Vyduongismee: “Personally, I feel that eating at the restaurant is better, I have to wait a long time when I order it home (about 1 hour). When delivered, the chicken is dry and the shop forgot to deliver the sauce, so I have to report to supplement.” Pham Minh Thuy: “We ordered cheese chicken with curry sauce, bulgogi rice rolls and pork kimchi soup. The chicken was delicious and quite spicy, the bread was crunchy, the salty and salty cheese was delicious, but the rice balls and the The soup is normal. We have to wait 20 minutes, in return the dish is very hot. 3. Marukame Udon Dish: Beef kimchi udon, spicy seafood udon, kate udon Characteristics: – The shop is famous for its chewy Japanese udon noodles, soft meat, and tasty broth – Self-service address Thao Nguyen: “I crave noodles and go out to eat alone, a bit shy, so I ordered food. At first, I was afraid that the noodles were no longer hot, but I was surprised because the dish was packaged well, the taste did not decrease”. Hee Heo: “The menu of many dishes, I order beef curry udon. Here, the diners are self-served, with a side dish, water and tea. My meal is about 130,000 VND, of which Delicious udon noodles, thick and beautiful stems, few vegetables, a separate sauce “. 4. Tuktuk Thai bistro Dish: Pad Thai, catfish mango salad, Thai chicken curry, stir-fried clams with cinnamon and Thai satay, spicy sauteed tamarind cockles, crispy pork cartilage spring rolls … Characteristics: – The address serves Thai food, beautifully decorated, and has a strange taste – The amount of food per serving is quite small, the price is high compared to other brands Diners commented: Linh Doan: “I find the food at the restaurant is delicious and the service is cute. However, there are some minor minus points such as a slightly salty taste, high price compared to other Thai restaurants due to its prime location”. Do Trung Anh: “Personally, I think the food here is not spicy and strong enough in Thai standards, perhaps the shop has changed to suit the taste of foreign customers. Anyway, it’s called edible, so try it” . 5. Buzza Pizza Dish: Gorgonzola pizza, Seafood Platter, fried chicken … Characteristics: – The address serves wood-oven pizza, the taste is appreciated – Reasonable price of dish, fast delivery time Thi Nguyen: “I appreciate the quality of the food here, Pizza Chicken BBQ with thin crust, topping with chicken, potatoes, bell peppers, cheese and olive seeds served with delicious BBQ sauce. Firewood baked pizza should be fragrant, You can try the creamy seafood pasta on the bread, the greasy ice cream flavor blends into the strange bread. Khanh Khanh: “I ordered 2 types of pizzas. The first one has a simple tomato sauce and rocket leaves, which is a bit difficult to eat for those who are not familiar with this flavor, but I really like it. The second one combines 5 flavors of green cheese, mozarella and parmesan characteristic blend, sprinkle with sweet and fragrant honey sauce “.

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

On-Yasai Shabu Shabu Shabu-shabu is a typical Japanese hotpot, when eating, diners dip thinly sliced ​​meat into a pot of water cooked with vegetables, mushrooms, tofu … Come to this restaurant, you have the opportunity to experience hot pot 2 compartment. 8 typical hot pot flavors of the shop include Japanese special soup, fragrant dried fish, sukiyaki with raw egg, seaweed, soybeans, pork stew, tom yum, herbs or spicy soup. This place is designed in Japanese style, airy space suitable for large groups of people and has an area for private meetings. Address: Le Thanh Ton, District 1 Business hours: 10h30-22h Price: 248,000-478,000 VND / person Shabu-shabu is a traditional Japanese hotpot dish. Photo: Onyasaihochiminh. Diners commented: Michelle Phung: “The restaurant has 3 most expensive buffet prices, the most expensive set includes a full range of pork, beef, chicken and seafood. The hot pot is quite delicious, fresh meat, fresh vegetables. I ordered one more sashimi (not included in buffet set) but not very fresh. The waitress brought the wrong order many times “. Tam Minh Vo: “Diners can choose 2 hot pot flavors in the same pot to enjoy. I choose tom yum soup and Japanese soy sauce with raw egg. The dipping is not too special. The dessert has a very matcha and vanilla flavored ice cream. delicious, sweet just right. The price is quite reasonable “. Xiaolong Kitchen The restaurant is inspired by Hong Kong (China) street food. The shop serves hot pot style of embers with 3 flavors including To Hang Chrysanthemum, Cordyceps and Sichuan. Sichuan hotpot has a strong, pungent flavor. Cordyceps hotpot is outstanding with a sweet aroma, mild spicy, rich in nutrients. To Hang Chrysanthemum Hotpot has won the love of many people thanks to its sweet and fragrant chrysanthemum broth. The highlight of the broth is that when it is almost exhausted, it still retains its flavor without being salty. Diners dipped noodles and poured some hot pot water, fragrant and added some meat, tendons … while blowing and eating. Address: Bui Vien, district 1 Business hours: 16h-23h Price: 300,000 VND Charcoal hot pot style with Hong Kong culinary flavor. Photo: Chuyencuaneo. Diners commented: Lan Anh Vu: “Delicious hot pot, strange taste. Chao and satay restaurant to taste. The shop is located in the West Quarter, so after finishing eating, walking is quite convenient for weekend fun”. Tebefood: “A portion of hot pot costs 300,000 VND including beef, beef tendon, pork sausage, chicken, cabbage, bok choy, mushroom … The broth is rich, the highlight is the chash and satay. The hot pot is suitable for 2-3 people to enjoy. The restaurant is spacious, the staff can cook up quickly “. ThaiSumo This place gives diners the opportunity to experience Thai buffet hotpot. The restaurant serves a 2-compartment hotpot with 4 flavors of broth for you to choose from, including blue ocean, spicy sour, tom yum, and Korean spicy. Food comes with fresh noodles, egg noodles, instant noodles, rice vermicelli. Squid, fish fillet, vegetables, mushrooms, beef and a variety of fish balls filled with cheese, fish eggs, shrimp eggs … are the highlights in the composition. Diners should pay attention to order the food with the right food because if left over, the shop will charge a surcharge. Address: Branches in District 4, Binh Thanh, Go Vap, Tan Phu and Thu Duc City Business hours: 15h-22h Price: 179,000-219,000 VND / person Thai hotpot is suitable for diners who love the sour and spicy taste. Photo: Thaisumo.laucavien. Diners commented: Vo Dangquy: “The restaurant has a fairly popular style, cool space. You will be able to choose fish balls, fish balls, crab sticks … in the freezer area. The dots are generally not unique, only mayonnaise, tomato sauce, chili sauce The hotpot juice is sweet, mildly sour and medium spicy Raw vegetables are served mainly with jasmine and water spinach The price is consistent with the quality of the dish Serving style is quite good but need to remind the staff many new dishes “. Duong Tuyet Nhi: “The hot pot has a simple taste, but is full and delicious. The price is suitable for students and students”. Mo-Mo peach tea The shop attracts young people by popular style. Diverse hot pot menu and outstanding Korean culinary flavor. Mixed rice cake hotpot, spicy sour octopus or American beef kimchi … are some suggestions worth trying. The shop also has a giant squid hotpot that is popular with diners on rainy days. The dish has thick and fresh squid. Vegetables, mushrooms, noodles are carefully prepared, hot broth. In addition, you can also experience the new dish of young egg octopus hotpot with a rich, exotic taste. Address: Tran Phu, district 5 and extended Phan Xich Long, Phu Nhuan district Business hours: 10am-22h Price: 125,000-499,000 VND Spicy stir-fried octopus hotpot has a characteristic taste of kimchi cuisine. Photo: Tradaomomo, Meonlyfood. Diners commented: Tran Minh Truong: “My group went to 4 people to order the hotpot for 299,000 VND. The hotpot part stood out with big and fresh squid. You can order more fish balls, fish balls, eggs … The broth is rich and spicy. “. Mai: “The shop makes hot pot soup to taste. I go to a group of 2 people who order spicy hot pot including tokbokki, fish ball, chicken, fish ball, mushroom, cabbage, octopus and enjoy more other dishes. “Phuc Long milk tea and black tea for refreshments are also quite delicious. The minus point is that the space is a bit small”. Seafood hot pot recipes Seafood devotees can not ignore the hot pot full of fresh ingredients from king crabs, shrimp, fish to oysters. You can prepare your own dishes at home using the following simple recipe.

If you are fed up with greasy foods, enrich your daily delicious menu with spicy and sour chicken gizzard salad, helping the whole family to change the taste. The sweet crispy gizzard, combined with laksa leaves, onions, and the sour taste of the mixed water will make everyone delighted. Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. Delicious dishes every day: Spicy and sour chicken gizzard salad How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water. Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained. Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing. Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve. 2. Green mango jellyfish salad Green mango jellyfish mannequin is a great suggestion for housewives when they feel their daily delicious list is starting to become boring. It can be a bait plate for your husband to meet you, and can be present at family meals on weekends. Delicious dishes every day: Green mango jellyfish salad. Green mango jellyfish salad ingredients 200 gr of jellyfish (buy bags available at many supermarkets)
1 green mango, 1 carrot
Peanuts (peanuts)
Garlic, chili, herbs, coriander, oregano, lemon
Spices: Fish sauce, sugar, vinegar Delicious dishes every day: Green mango jellyfish salad. How to make green mango jellyfish salad A bag of jellyfish bought to be poured into a basket or sieve to drain. Peeled mangoes, carrots, shredded fibers, squeezed through with a little salt to remove water and then squeezed gently. The herbs picked through, washed. Roasted peanuts, peeled and crushed. Mix the salad dressing according to the ratio of 2 fish sauce / 2 vinegar or lemon juice / 1 sugar. Peeled garlic, minced chili seeds and add to salad dressing. Put jellyfish, mango, carrot in a bowl, pour water to mix and mix well for 10 minutes to infuse. Before eating, mix the herbs and sprinkle the peanuts on top.

Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water.
Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained.

Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing.
Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve.

Vegetarian stir-fried dried radish: This delicious dish from dried radish is soft, chewy, chewy, and fragrant, and eaten with white rice is sure to make the whole family love it. To make the dish, you soak the dried radish in water for about 15 minutes. Then, rinse with water and let dry. Chili and ginger washed and chopped. Place the pan on the stove, add a little oil. When the oil is hot, add the ginger and chili to the island quickly. Next, you add the radish and stir-fry, add oyster oil, soy sauce, sugar to taste. Stir well so that the spices are evenly absorbed into the radish. When you see soft ripe radish, tighten it, turn off the heat and scoop out to enjoy. Dried radish with beef: Stir-fried veggie dried radish is delicious, but if you add a little beef you will have a nutritious dish right away. Dried radish soaked in water until soft, then picked out and rinsed. The beef is washed and sliced, marinated with a little seasoning powder and broth for about 15 minutes. Note to make the meat softer, you can add a little oil. Onions are peeled, washed, and sliced ​​long and thin. Carrots peeled, washed and sliced. Garlic peeled, minced, celery and leeks, washed and sliced ​​to taste. Prepare a saucepan of hot oil on the stove, add the garlic to the fry, then add the beef and stir-fry, then pour out the plate. Next, you put the radish in the pan, add a little oyster oil to make the dish more flavorful and fry for about 5 minutes. Then, you put the carrots, onions and sauté for about 1 minute. Finally, you put the beef separately before with celery, leek in the pan, stirring all the times to turn off the heat. Dried radish with eggs: Dried radish soaked in water until soft, picked out, washed and drained. Next, the wood ear fungus is also soaked until blooming, then rinsed and sliced. North the pan on the stove, when the oil is hot, add the garlic to the aromatic yellow, continue to stir-fry the radish, add spices to taste, stir well. Finally, break the eggs into a bowl, beat them well and then pour them into a pan and stir quickly for 1-2 minutes for the eggs to cook. To make the dish more fragrant and eye-catching colors you can add a little chopped scallions. Sweet and sour dried radish: Dried radish is boiled to make it soft. Next, you remove the radish and drain it. Then, put the radish in a bowl and marinate with 2 tablespoons of brown sugar for about 15 minutes until the seasoning is evenly absorbed. Next, you add vegetarian fish sauce, vinegar and chili to the bowl of radish and mix well for about 10 minutes. You taste it, if you find that the dish has enough sweet and sour taste. You can adjust the seasonings to suit your taste. Dry radish salad: This dish is both chewy and crunchy, really suitable for family meals. Dried radish boiled in boiling water, then rinse it with boiling water to cool, squeeze it out, use chopsticks to drain the water. Roll the ear to a plate, wash herbs, coriander, hot peppers, and drain. Roasted peanuts, peeled, crushed. Dried radish is then mixed with spices including soup powder, the main noodles are so absorbed, for a teaspoon of fish sauce is mixed to taste, taste. Then add the sugar to the mix to make it rich, while the hot peppers and the lemon juice are squeezed. After a while you mix until it is well absorbed, season the radish to taste, sweet and sour just enough. For a little crushed peanuts, mix the radish well, then add a little chopped herbs. Put the spring rolls in, mix well, add sesame seeds, herbs and mix again and enjoy on a plate. Photo: Internet. Invite readers to follow the video “Homemade Snacks From Sweet Potatoes”. Source: Youtube.

Looking at their ugly and slightly intimidating appearance, no one thought this fish was edible Up to now, the story of fish cleaning glass has become an interesting anecdote originating from a pile of straw. That is when the ugly fish were caught, disgusted with what threatens the survival of other farmed fish, the villagers threw them into the straw to die. Who wary, a scent of sniffles comes out that makes a fisherman dig a pile of straw to find this fish. After peeling the burnt outer shell, revealing the firm flesh inside, dipping it with salt and chili, oh how fragrant and surprisingly sweet. Since then, the glass-cleaning fish has become a specialty of the West, processed in many ways: from stuffed with grilled spices, steamed to sour hot pot, every dish attracts customers such as cooking tamarind soup, grilled fish with fish sauce. wedge, cut the cellar … One of the simplest, easiest dishes to make from a glass cleaner is grilled. Before baking, they are slaughtered, cleaned and then stuffed with lemongrass and bile leaves, before placing the fish on the grill. When making fish, cleaning the glass will retain the fish skin, making sure that when grilled, the meat inside will not be scorched. Especially, when making fish, cleaning the glass will retain the fish skin, ensuring that when grilled, it will not scorch the meat inside. Because the fish skin is very thick and hard, it must be grilled on a large charcoal stove, red to be cooked evenly, the meat is not raw. Depending on the size of the fish, the baking time varies. Charcoal grilled glass cleaning fish with the scent of lemongrass and honey, the more attractive the taste and smell, the salt and chilli mixed with the strangely pureed molasses, it is difficult to stop eating chopsticks. The next dish not to be missed is the steamed glass cleaner. To have a fish fillet for steaming, you have to use a sharp knife to pierce the two lines along the sides of the fish, then peel the skin, separate the meat from the head to the tail. Due to the large head, thick skin, many weighed 1 kg, but only one pound of fillet was separated. This meat is marinated with spices, oyster oil and then incubated in honey and sliced ​​green onions, before being cooked over low heat to allow spices and aroma of the leaves to absorb gradually. Steamed fish dish served with vegetables, vermicelli, and ginger fish sauce. One of the simplest, easiest dishes to make from a glass cleaner is grilled For “full set”, the hot pot dish she cooked with bamboo shoots and sour bamboo shoots. This dish is also made with fish fillets, served hot with fresh vermicelli and green vegetables dipped in hot pot broth. To have a delicious soup pot, clean the fish, wipe the glass with a pot of boiling water, peck the intestines, remove the hard skin, and scrape the scalp. Lemongrass shrimp cut short, crush, tie and then put in a pot of boiling water, raw peanuts can be cooked together. Wait for the water to boil, then add the fish and add spices to taste. About 10 minutes later, we have an attractive hot pot with a fragrant lemongrass scent. Fish wiping glass sandwiches with broccoli, fish lettuce, herbs … dotted with lemongrass fish sauce, is a delight to say. Eating tablespoon, the fragrant sweetness permeates the tongue, the sweetness of the fish mixed with the fatty taste of peanuts gives an unforgettable feeling. Glass cleaning fish meet the characteristics of natural fish, meat is chewy, sweet and fragrant, especially those weighing 1 kilogram or more. Because the fish cleaning the glass meat is delicious, but when alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Because the fish cleaning the meat glass is delicious, but when it is alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Thus, when the fish is ripe, it will have a natural aroma and no fishy smell. Grilled fish are often served with salt and hot pepper. Dab a piece of fish in a cup of salt and chilli and put it in your mouth, you will feel the sweet and strong taste of this special fish. It would be very lacking if not mentioning coconut water stewed fish with glassware. This dish is considered a favorite delicacy of the southwestern people. To cook fish with coconut water, you can choose to clean the fish’s skin. How to prepare fish also needs to clean all the skin of the fish and internal organs. After that, a pot of coconut water was north on the stove, boiled and added a little lemongrass and smashed. Next, the cleaned fish will continue to be added to the pot, adding a little papaya to the natural sweet dish. Finally, the cook will re-season the spices so that they can taste them. Coconut water stewed fish is often served hot with raw vegetables Coconut water stewed fish dish is often eaten hot with raw vegetables, enjoyed as hot pot. In addition, eating this dish with rice is also very delicious because the fish meat is already sweet and firm, and it is absorbed evenly with coconut water. If you have the opportunity to go to the countryside of the Southern River, you should try once to enjoy this special fish dish, you will surely enjoy a unique delicious dish that has just appeared in this place.

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

Hong Kong cuisine is influenced from many regions and countries around the world. Diners can find flavors of Guangdong, Chaozhou, Fujian, Jiangsu (China) or a little bit of Europe, Southeast Asia when enjoying food in Port Thom. Hong Kong’s diverse cuisine with sophisticated processing, unique taste deserves the title “gourmet paradise”. If you want to enjoy Hong Kong cuisine in an impressive space, Bao Bei restaurant is the suggestion for you. The dining venue is on the second floor of a building in the city center, fairly easy to find and with parking right below. I “browsed” this place from the first time to drop in for lunch but didn’t have too much time lingering to check-in. Small restaurant but still airy, decorated in modern Hong Kong style. The price here is quite expensive compared to the general premises, in return, the menu has many dishes, the staff enthusiastically introduces us to help us find the desired taste. Most of the dishes I choose are beautifully decorated, taste good, thin shell dimsum and plump fillings, the little dragon dumplings are not as expected but are fine. Foods to try: Dimsum, roasted duck, Sichuan tofu … There was a time when a billionaire fried rice was famous all over social networks, many people came to eat and share about this dish that made me pay attention to ComXiu restaurant. I was curious to experience it right after that. Because few people, we did not order billionaire fried rice (costing nearly 1 million VND), instead it was Kowloon Tasting set of charcoal grilled char siu, pork skin, roasted chicken with five spices served with dumplings. In general, the char siu is quite soft, richly marinated, eaten with just the right taste of dumplings. The dishes here are tasting quite light, may not meet the requirements of diners who like rich taste. Entering the restaurant, I am impressed because the space is quite small, the kitchen is placed on the right, the left is the stairs leading up to the dining area of ​​the customers. The biggest minus point is that the staff is not professional, sometimes expressing attitudes to guests. I think this has a big impact on the user’s experience of the dish at the brand. Recommended dishes: Billionaire fried rice, crispy pork skin with Salsa … One more suggestion for HCMC diners to explore the culinary scene of Port fragrant is À Moi Kitchen. Both times I visit, the shop is quite crowded. So we see that it is essential to reserve the table so that you do not have to wait long, especially during peak hours. The space of the restaurant is quite small but decorated in Hong Kong style with warm golden electric light, improvised posters on the wall … I often choose the table area right the window because it feels more airy and convenient to admire the scenery. . Diverse menu, many dumplings. I try to choose shrimp and chives shrimp dumplings to eat quite well, shrimp rolls are not too special, fresh scallop dumplings and A Sichuan-style tofu served with strange burnt rice. After that, we ordered the longan lotus tea for dessert. Time to order is slow, we have to wait more than 20 minutes for the food. Hopefully next time I will have a more perfect experience. Recommended dishes: Scallop dumplings, chicken rice dipped in a pan, Ah That tam bao (BBQ combo) … I park my car at a location a few tens of meters from the restaurant and walk to the shop. My first impression is the restaurant’s use of youthful, bright colors and decorative pictures of cats everywhere. This space is suitable for gathering friends on weekends. With about 500,000 VND, I had a meal that was just enough, strange but not very palatable. Out of all the dishes, I like the rich, fragrant cheese scallop. The menu here is not too diverse, there are combos for customers to try a variety of cakes and tea with softer prices. The restaurant named strange dishes, for example Than Ke Dai Hiep, Qua Ngan Ngan Ha, Dong Tam Ket … Want to know what it is, you can watch English or ask the service staff. Recommended dishes: Chi Shen Nail Bullet (fried nail snail with garlic sauce, Cantonese style), Dong Tam Ket (Sichuan beef noodle), cheese scallop … Chinatown Saigon Cafe is set from 90s Hong Kong movies with colorful LED lights, retro decorations. I often see friends check-in at this address but have not had the opportunity to come to try it. The attraction of young people is not only in impressive space but also by opening hours day and night. Although it is a coffee shop, it also serves some noodles and dumplings for diners to sip and chat. Many people have come to the restaurant to comment that the food is acceptable but not too special. The most beautiful check-in area located deep inside is quite steamy and hot. Diners must park the car at a nearby location and walk to the shop. However, with the reasonable price, impressive decor and central location, this is still a place worth experiencing if you want to explore the bustling nightlife in Saigon. Recommended dishes: Chinatown Milk Tea, Char siu noodle, Hong Kong chicken noodle …

Pig’s tail is praised by folk for its tonic effect, nourishing blood, supporting kidney failure, impotence, premature ejaculation, … infertility diseases. You can cook a lot of dishes from pig’s tail to make the whole family healthy. Pigtail Stew with Papaya: If you mention the dishes from pig’s tail, you cannot ignore the stewed pork tail on papaya. This dish is both delicious and nutritious, suitable for cooking for the whole family to enjoy. Ingredients include: pig tail, papaya, seasoning seeds, sugar, pepper, scallions, cilantro. How to pre-process the ingredients: Cut the pig tail into bite-sized pieces, wash it with salt. Add a little salt to the boiled water, let the pig’s tail boil. Cut papaya to eat and clean. How to cook: Put the pig’s tail in a stew with a little spice, simmer over medium heat until the pork tail is soft. Add the papaya, the stew is soft enough, season to taste and then turn off the heat. Put the hot soup in a bowl and add some pepper and chopped cilantro and served with hot rice. Pig tail cooked with beetroot: The pig tail is easy to buy in the market, the tail also has a lot of meat, crunchy so it’s easy to eat. Beetroot is both delicious and cool. The pig tail cooked with beets is an ideal soup for your lunch. Ingredients: Pig tail, beetroot, potatoes, carrots, dried onions, scallions, coriander, spices. How to make: Carrots, beets, potatoes, peeled and cut into thick pieces. The tail of the pig is washed, rubbed with salt and then boiled briefly, poured with water. Phi fragrant a little dried, chopped onions, put the pig’s tail on the island to hunt with a little fish sauce. Then add the potatoes, carrots and beets to the island and then add enough water to eat. Simmer over low heat, simmer for about 15 minutes, then add chopped scallions and scent and turn off the heat. Pigtail Soup with Lotus Seed: This dish is rich in nutrients, helps supplement many essential nutrients for the body. So, you should try to cook this dish to improve the health of the whole family. Ingredients include pig tail, lotus seed, shiitake mushroom, wood ear, carrot, white radish, ginger, and onion. Preliminary processing of raw materials: Mushrooms, wood ear soaked to bloom, then washed, sliced. Lotus seeds soak for 1 night to bloom, then rinse. Carrots, white radish cut to taste. The pig tail is boiled over boiling water to add a little ginger to remove the odor. How to: Put water in the pot, put the pig’s tail in the stew until soft. Next, add radish, carrot, lotus seeds, shiitake mushrooms, ginger, onion, season with salt, seasoning, simmer 20 minutes. Turn off the heat and let the cilantro chopped into the pot to make the soup more fragrant. Crispy pork tail: This dish includes the ingredients: pig tail, purple onion, onion, green onion, chili, minced garlic, spices. How to do: Clean the pig tail, dip it in boiling water, chop it into short pieces and marinate with salt, pepper, and garlic. Roll the marinated pig’s tail through the dry powder. Then heat up the pan of oil and let the pork tail deep fry. Purple onion, onion, scallion, chili in a sauté pan and add the pig’s tail, stir fry for about 1 minute on a plate, sprinkle salt and chilli on the face. This dish can be eaten with sour food. Photo: Internet. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3.

This Tet holiday not only appears in Vietnam but also in China as well as the Chinese community around the world. For Vietnamese people, the real Korean New Year is still bold. These days, Vietnamese people will eat cold cooked dishes to commemorate the deceased. The fried cake variation is quite delicious and strange. Illustration Regarding the ritual of worshiping this day, books like 100 things to know about Vietnamese custom or Van vow nôm at home – The family ancestor worship practice, instructions: “The real Korean New Year worship ceremony includes incense, flowers, Betel areca and 5 or 3 bowls of floating cake with 5 or 3 bowls of vegetarian cake ”. In addition to the 2 typical floating cakes and vegetarian cakes of this Korean festival, today, in some places, people can also cook sticky rice and tea. In some suburbs of Hanoi and in Hat Mon (Phuc Tho, Hanoi), people here also make cakes to worship Buddha and worship their ancestors. Banh Nhot is also made from glutinous rice flour, but banh xeo has no fillings. Depending on each place, after boiling, the cake will be stir-fried with honey or stick a few peanuts on the outside. In addition to the traditional floating cakes – vegetarian cakes, people also create many variations of floating cakes with extremely funny shapes. In addition, people also mix cake flour with Gac, pineapple leaves to have a beautiful color. Vegetarian cakes instead of green beans can be pumpkin vegetarian cakes, red bean vegetarian cakes … In addition, some people also change fried floating cakes, fresh coconut floating cakes are also quite delicious and strange.

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

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

Resources

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

Warm water (50 ~ 70 ℃): 120 ~ 140ml.

Ground pork: 50g.

Crayfish: 4.

Dried shiitake mushrooms: 5 pcs.

Pruning carrots: 4 ~ 5 slices (optional).

Cilantro, scallions.

Seasoning seeds, salt, and pepper.

Broth (stew from ribs).

How to knead the dough

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

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

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

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

Prepare other ingredients

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

Minced or ground pork.

Shrimp peeled, threaded, chopped.

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

How to squeeze the floating cake filled with shrimp and meat

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

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

How to cook cake soup with shrimp and meat

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

Drop the finished molded cake into the pot.

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

Add scallions, cilantro. Turn off the heat.

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

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

Wishing the Chefs success!