Koreans love to eat kimchi, it can be said that this is almost one of the “national delicacies”, indispensable for Koreans. Now kimchi is not just a side dish, it is also made into an energy drink. Recently, a Korean brand has launched the product “Kimchi Energy Drink” in limited quantities, which is enthusiastically hunted by young people. According to research, kimchi energy drink does not have a strong sour or spicy taste like traditional kimchi. Many people who drink it say that this special energy drink has a sweet and sour taste, greasy but not fatty. When eating rice is fed up with too much fat, taking a sip of kimchi energy drink will make you eliminate the feeling of loss of appetite and eat more deliciously. According to the manufacturer, this is an energy drink extracted from kimchi, a 240ml can is sold for 3000 Won (~ 63,000 VND). On the packaging, there is also a picture of cabbage kimchi that looks very eye-catching. Quite a few people said that before drinking, they were curious to know if the taste was strange and quite cautious, but when they drank it, they felt a little bit of strawberry taste. In addition, kimchi energy drink has a transparent light pink color, very beautiful, so it attracts a lot of young Koreans, especially girls who love new things to order and experience. Many Korean girls buy kimchi energy drink because the packaging and color of this drink is very beautiful. It is known that kimchi energy drink will not only help users reduce boredom and fatigue but also bring a strong source of energy, helping to be more alert. Not only this energy drink is very special, recently, a Korean manufacturer also launched a watermelon-flavored gummy candy, the outside is a green watermelon shape, the inside is red, two The flavor blends together quite nicely. As soon as watermelon gum appeared, immediately attracted many people to leave messages that they wanted to be ordered.

A carbonated beverage and a dish that is both spicy and sour, often served with rice, bacon, instant noodles, but also made by a fermentation method like kimchi, how can it be combined with can each other? But in Korea, yes! Even this kimchi energy drink is very popular and is enthusiastically welcomed by young Koreans. Because when you eat greasy food, carbonated drinks will make you feel less bored, combined with the taste of kimchi will be more delicious. Kimchi-flavored soft drinks are being enthusiastically welcomed by young Koreans The water can is designed in white with a very eye-catching cabbage kimchi pattern, feeling both cool and sweet. When not trying it, many young people think this is a strawberry-flavored carbonated water because it has a beautiful peach-like color. When enjoying, it does have a strawberry taste, the gas concentration is not too strong, but later on, the taste of kimchi can be felt, but not very strong, just spreading in the mouth and then melting. The content of kimchi accounts for 0.001%, only creating a feeling for the drinker. Kimchi-flavored soft drinks are also energy drinks, helping users feel more alert and energetic. A 240ml can of water is sold for 3000 won (VND 63,000) in Korea.

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

Illustration. Image source: Internet Resources: 6 tofu covers 120ml cooking oil 1 garlic bulb, minced; 1 little minced ginger; finely chopped scallions, keep the white part and the green part separate Sweet and sour sauce includes: 2 tablespoons ketchup; 6 tablespoons of water; 1/2 tablespoon cornstarch; 1/2 tablespoon sugar; 1/3 tablespoon soy sauce; 1/2 tablespoon vinegar Making: Mix the ingredients for the sweet and sour sauce together in a bowl. Cut the beans into small pieces, then fry them until golden brown. When done frying, put the beans on a plate. Remove the cooking oil, just put about 1 tablespoon of oil in the pan, then add the garlic, the white scallions; Stir-fry ginger until fragrant. Pour in the sweet and sour sauce mixture and bring to a boil. Return the tofu to the pan, and simmer until the sauce is evenly coated in the beans. Sprinkle green onions, put sweet and sour tofu on a plate and eat with hot rice. Fried bacon with fresh bamboo shoots Illustration. Image source: Internet Resources: 200 gr pork belly 200 gr fresh bamboo shoots Onions, turmeric leaves, purple onions Seasoning seeds, pepper, fish sauce, cooking oil. Making: Pork cut into bite-sized pieces (diced lead), marinated with 1 teaspoon seasoning, 1/2 teaspoon pepper. Bamboo shoots are cut lengthwise into pieces, soaked with light salted water, then rinsed several times to clean and drain. Scallions cut the root, cut into pieces. Finely chopped turmeric leaves. Purple onion smashed and chopped. Stir-fry onions and then stir-fry the bamboo shoots, season with 1/2 teaspoon of seasoning, stir again and then put the bamboo shoots on a plate. Still using the same pan, add oil, sauté the onions, then add the meat to stir-fry, then season the meat with 1 teaspoon of fish sauce. The meat is a bit scorched, you add the bamboo shoots to the island, the bamboo shoots and meat are cooked, taste the seasoning to your mouth, add green onions and turmeric leaves to the island and turn off the stove. Field crab rambutan soup Illustration. Image source: Internet Resources : Spinach Crab Spice How to cook: Wash the spinach and cut it into small pieces. After being washed, the crabs are pounded, then add water to the crushed crabs. Use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils. When the water has just come to a boil, we take out all the crab meat, avoid overcooking the bricks. After that, we put the crab bricks, spinach in the pot and boil again, pour the crab meat on the surface and turn off the stove.

1. Pig ear 400gr 2. Young toad 500gr 3. Kumquat 100gr 4. Lemongrass 2 branches 5. Sliced ​​ginger 1 piece 6. Red onion 3 bulbs7. 1 horn chili pepper 8. Minced chili, minced garlic 2 teaspoons each 9. Tamarind juice 2 tbsp 10. Fish sauce 4 tbsp 11. Salt, a little sugar 2. How to make sweet and sour pork ear salad Boiled pig ears tai First, you wash the pig’s ears with water, use a sharp razor blade to remove the dirt on the pig’s skin. Then, use a razor to shave off all the hair on the pig’s ears. You wash 1 lemongrass and smash it. Peel and slice 1/2 of the ginger root. Put the washed ginger, lemongrass and pork ears in a pot with 1/2 teaspoon of salt, and cover with water. Illustration. Turn on the stove, turn up the heat and let the pot boil for about 10 minutes, then turn off the heat. Take out the pig’s ears and soak them in a bowl of ice cold water for about 5 minutes to keep them crispy. Then, cut the pig’s ears into small pieces, long enough for the mouth. 3. How to prepare pig ears for better quality pork ear salad The first thing you need to know is how to prepare the pig’s ears so that they are clean and neat to prepare for attractive salads. When buying pig ears, you should choose ones that are bright, firm, have good elasticity, especially without strange odors, and should be purchased in places with reputable and trusted stores. When buying pig ears, you must first deal with the hair on the pig’s ears, usually outside the store, people have already handled it for you, but to ensure absolute safety, you should prepare 1 With a small razor, shave again to remove all remaining hair, stuck on the pig’s ears and then rinse with water. After that, you can choose the following popular ways to clean pig ears depending on your conditions and conditions! You use a mixture of salt and lemon or vinegar to form a thick paste, then use your hands to apply that mixture on the pig’s ears and rub it thoroughly, then rinse with water and then soak in salt water for 10-15 minutes to remove odors. You can use flour, tapioca flour to cover the whole pig’s ears and then use your hands to rub the dirt to be absorbed by flour, tapioca starch, you can observe that there is a layer of foam, you just need to wash it. The foam goes away, repeat that operation many times until you feel clean. In addition, you can use crushed alum and then dilute it with a little salt water to soak the pig’s ears for 20 minutes to release all the dirt and then wash it several times with clean water. When the preliminary steps are completed, cook a pot of water about 1 liter of water and then boil the drained pig ears for 15-25 minutes, you can add 1 tablespoon of salt during the boiling process. After the above time, you take out the pig’s ears and then cut the yarn to taste, it’s best to cut it at a length of 4-5cm, about 1 index finger is okay. Wash the kumquats, remove the stem and cut them in half. Onion peeled and sliced. Chili peppers and lemongrass washed, chopped into small circles. 4. Make salad dressing Put in the pan 4 tablespoons of sugar, 4 tablespoons of fish sauce and 2 tablespoons of tamarind juice. Cook while stirring the mixture over medium heat. When the mixture starts to boil, add 2 teaspoons of minced chili and 2 teaspoons of minced garlic, continue to stir for about 90 seconds and then turn off the heat. 5. Finish the dish You prepare a large bowl or a large deep plate. Put the boiled pork ears, toads, red onions, peppers, kumquats, the sliced ​​lemongrass into a bowl/plate and drizzle the fish sauce you just made. Use chopsticks to mix the ingredients. So you have finished the sweet and sour pork ear salad! Crispy pork ears, combined with sour toad and sweet, spicy fish sauce will definitely not disappoint you. Just thinking about it makes the salivary glands active.

Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.

Resources: Water spinach: Half a kilo Chili: 5-7 fruits (depending on the spiciness) Purple onion: 5 pieces Garlic: 5 cloves Seasoning: Vinegar, sugar, salt Perform: Step 1: Prepare water spinach First, you pick up the water spinach and remove all the leaves. After washing with water, add 2 tablespoons of salt to the pot, stir well and add the vegetables to wash again and then drain. Next, you put a cup of vinegar in another bowl of water and then put the water spinach in to soak for about 1 hour. This helps the vegetables to have a beautiful color. After soaking, you start the pot of water and put the vegetables in the blanching (quickly blanched without soft vegetables, losing their crispiness) and then take them out and put them in a bowl of ice cold water to soak for about 10 minutes. . Then take it out and cut it into bite-sized pieces. Step 2: Cook sweet and sour mixture hợp Peppers de-stemmed, onions and garlic peeled and sliced. Then, put in a pot of 500ml of water with 1 tablespoon of salt, 150g of sugar and 120ml of vinegar and then bring it to a boil until the sugar dissolves. When the mixture cools down, add the onions, peppers and garlic. You can taste it again to see that the water has a sweet and salty taste that is just right. Step 3: Soak sweet and sour water spinach When the mixture cools down, put the water spinach in a glass jar and pour the mixture into it. Close the lid tightly and soak for about 3-4 days to use. When the vegetables have reached the acidity that you have not eaten yet, they can be placed in the refrigerator to preserve and use gradually. Pickles Resources: – Cucumber (cucumber): 5 – Fresh ginger, dried onion, dried garlic, chili fruit – Spices: Table salt, sour vinegar, granulated sugar Steps to take: Step 1: Prepare cucumber (cucumber) – The cucumbers are washed in a basin of water, then soaked with a little diluted salt water solution for about half an hour. – After soaking, take out the cucumbers in a basket and put them in the faucet to rinse a few times, drain. Step 2: Prepare the accompanying seasoning – While waiting for the pickled cucumbers, bring the onion and garlic out and peel the outer skin. – Left chili should be washed, broken off the green stalk, can leave the whole fruit or cut into small slices as you like. – Fresh ginger cleaned, peeled and cut into thin slices. Step 3: Make a delicious crispy pickled cucumber – First prepare a mixture of salt water to soak cucumbers according to the following recipe: Pour about 800ml of slightly warm water into a large bowl and then add three tablespoons of salt, one tablespoon of granulated sugar and three tablespoons of sour vinegar, Use a spoon to stir until dissolved. To have a way to make delicious crispy pickled cucumbers, you need to prepare this pickling water in the right ratio. – Next, add all the dried onion and peeled garlic on top with thin slices of ginger plus chopped red chili or chili continue to stir. – Next, put the cucumbers in the prepared glass jar (remember to disinfect with boiling water before salting the cucumbers. – Finally, pour a mixture of salt water, sugar, and vinegar just dissolved in so that the cucumbers are submerged. Then put the lid on the jar, bring it to a cool place and soak it for about 3 to 5 days to have a delicious crispy salted cucumber dish. Salted figs Resources: – 500g glutinous figs – Fine salt, vinegar – Chili: 4-5 depending on the spiciness – Garlic: 1-2 bulbs – Galangal: half a tuber about 20g – Sugar: 20g – Glass jars for salt. Making: – Pickled figs soaked in salt water to dilute the plastic and reduce darkening. You can leave the whole fruit or halve it, but leaving the whole fig will be more crunchy than halving. – Soak figs in salt water and diluted vinegar for about 20-30 minutes to release all the resin. After that, rinse 2-3 times with clean water and let it dry. – Sliced ​​or smashed garlic. – Thinly sliced ​​chili. – Thinly sliced ​​galangal. – Boil about 600ml of water with 20gr of granulated salt and 15gr of sugar, taste a bit salty, sweet and sweet according to taste (note not to let the salt be too light, it will quickly sour and become scum). Bring to a boil then let cool. – Put figs in the jar, alternating garlic, chili, galangal. Fill the boiling salt water with sugar to cool, if the figs float, use a heavy object to press down. – After 1-2 days, keep the figs in the refrigerator to eat gradually. – Salted figs begin to be eaten after 2-3 days, the figs will turn yellow. Salted bean sprouts Resources: Clean bean sprouts: 500 gr Carrot: 1 medium Red onion: 2-3 bulbs Chives: 1 bunch Chili: 4-5 (can be omitted) Sugar, salt, vinegar, filtered water Clean glass jars (wash in boiling water, let dry) Steps: + Make a sweet and sour mixture consisting of three tablespoons of sugar, two teaspoons of salt, and one teaspoon of vinegar dissolved in four tablespoons of water. Boil this salt water mixture and let it boil for about 1-2 minutes, then turn off the heat and wait for it to cool. + Pick up the remaining bean sprouts and bean pods, wash and dry. Wash the carrots and peel them, grate or grate them. + Wash chives, cut into pieces about 3 cm, dry. + Peel the onion and cut it into thin slices. + Put chives, bean sprouts, carrots in a bowl, wash and mix well. Wash and slice the peppers. Wait for the brine to cool, then add the chili. + Put the bean sprouts mixture just mixed into the glass jar. Pour in the salt water and vinegar. Tie items on top so that the rack doesn’t float out of the water. + Soak the melon for about 1 day, then squeeze out the water and put it on a plate to eat with rice and other dishes. + Add 1 bowl of fish sauce to dip the melon, very delicious. Fish sauce for minced garlic, sliced ​​chili, sugar, lime juice and paprika. Xiao Bao (Synthetic) Photo: Collectibles

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.

Rolled rice paper 1 m A restaurant in the alley of Truong Chinh Street, Tan Binh District, serving curious dishes, rice paper rolls 1 m. Different from regular rice paper rolls, this giant version is for 2-3 people to eat, priced at 30,000 VND/piece. The roll is full of traditional toppings such as dried shrimp, mango, laksa leaves, avocado, and eggs. In particular, the accompanying sweet and sour sauce is the highlight of this unique dish. Photo: Ho Nguyen Linh Phuong. Many diners expressed their enjoyment when experiencing this dish. Food blogger Tebefood shared: “You’ll know after you go, it’s even longer than imagined. One part consists of 3 pieces of rice paper put together, can eat about 2 people. The rice paper is a bit dry, those who like to eat sticky can love it. The house sauce is sour and sour, especially the owner gives a lot of butter, so it’s quite fat.” The restaurant has local delivery. In addition to 1 meter long rice paper rolls, you can order shrimp and meat salad rolls, dried papaya salad with black beef, beef… here. Noodle salad with vermicelli A small noodle shop hiding in an alley for 16 years on Nghia Hoa Street, Tan Binh District is the place to serve this attractive salad. The taste of traditional vermicelli noodles is wrapped in compact salad rolls. Different from the hot noodle dish, the vermicelli roll salad is cool and suitable for cooling off in the summer. The layer of rice paper is dipped in the broth to make it soft and flexible, then add the familiar ingredients of the capital noodle dish such as fried tofu, boiled water spinach, spring rolls, crab sauce… Fried onions are sprinkled on top of the spring rolls. , served with tamarind fish sauce. Dipping salad rolls in tamarind sauce, diners will feel the sweet and sour taste, strangely fragrant. In addition to spring rolls costing 5,000 VND, you can buy and take home vermicelli and noodle soup here. Photo: Thuy Van. Black dish from bamboo charcoal The dishes made from bamboo charcoal attract foodies because of its strange black appearance. From desserts to savory dishes, you have a wide selection of black dishes in HCMC. Originated from Quang Ninh mine land, bamboo charcoal bread impress diners with the black crust and filling. From 20,000 to 45,000 VND, you can enjoy “dark bread” with fillings such as squid rolls, broken crab, shrimp shumai, grilled chicken, grilled beef with cheese and roasted pork… Nguyen Thai Binh Street ( District 1) and Pham Ngoc Thach (District 3) are the places to serve this dish. Photo: Ruahaman, lien_lieng. Attractive from appearance to taste, bamboo charcoal sandwich with salted egg sauce is a strange and delicious snack that is loved by young people in Saigon. Crispy sandwiches, strangely filled with bamboo charcoal, combined with fat, fluffy salted egg sauce. The food court in Ho Thi Ky market is the place to sell this dish for 10,000 VND/piece. Combo “dark cuisine” including fish balls, chicken cartilage, pudding attracts diners. The restaurant on Le Van Sy street, Phu Nhuan district, serves this dish for 59,000 VND/meat. With a mysterious black color, bamboo charcoal cake is an upgraded version of Vung Tau street food. Cake flour is mixed with bamboo charcoal to help create color, basic fillings such as crab sticks, eggs, oysters, shrimp. Sweet and sour fish sauce, raw vegetables help diners not get bored. A mixed dish costs 55,000 VND, sold at a restaurant on Tran Dinh Xu Street, District 1. Bamboo Charcoal Pearl Coconut Ice Cream attracts foodies with its impressive fatty taste. Coconut ice cream with bamboo charcoal flavor, greasy taste, served with chewy pearls. The address on Le Thanh Ton Street, District 1, is the place to sell this unique dish. Noodle milk tea Vermicelli, a common ingredient in noodle dishes, is found in the novel milk tea drink. The shop on Ta Quang Buu Street, District 8, is where you can enjoy this type of milk tea. Milk tea is mixed with Taiwanese style, combined with black pearls, thread pearls, vermicelli… Vermicelli is made from coconut jelly. When eating, diners will feel the crunchiness and fat. A special feature of this milk tea is that when enjoying, in addition to a straw, diners have to use chopsticks to pick up the vermicelli topping. Photo: Luu Anh Khoa.

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

During the complicated development of the Covid-19 epidemic, ordering food and drinks through applications to be delivered to your place is the right choice. Strawberry tea, mangosteen, lychee, pomegranate… are suggestions worth trying if you want to choose a cooling drink and supplement vitamins for your body. Our Tea Shop 10 Years Later The fruit tea menu here is rich with flavors such as cherry blossom, yellow orange strawberry, mango, cantaloupe, red pomegranate, pink guava orange, lotus grape, green apple, and lotus longan. In particular, mangosteen tea, a new drink that few shops have, is the right choice for you to change your taste in summer. Guests can order more cakes, fruit shakes to sip with drinks. Diners commented: Chuyencuaneo: “First time I tried mangosteen tea because it’s different from the usual fruit drinks. The tea is light, sweet and suitable for cooling in the hot season.” Rio.thefoodlist_: “Fruit tea with fresh fruit garnish, quality taste”. I Sell Tea – Hong Kong Tea Shop Fruit teas worth trying are strawberry, mulberry, lemon, and kumquat teas. In addition, the shop also serves black tea, pearl or green tea with flavors of litchi, longan, rambutan… For customers who buy back, the shop always keeps its own ice to ensure the quality of the drink. Therefore, you need to make a note when placing an order if you want the seller to put ice in the glass. Diners commented: Citastyfood: “My favorite is rambutan tea because of its sweet taste, easy to drink”. Uyen Binh: “The soot and red tea are not so excellent. The best part of the drink is the soot and cheese jelly. The glass is clean and eye-catching but the quality of the tea is not suitable for the price.” Lien: “Red tea has a strong taste, with a slight aroma. You can add white pearls to make the drink more attractive”. Noni Milk Tea In addition to fragrant milk teas, mango or watermelon flavored teas are fruit drinks not to be missed. The highlight is a variety of toppings including black pearl, mango jelly, watermelon, chocolate pudding, matcha, and strawberry that are combined according to diners’ taste. Diners commented: Nhoi Dinh: “Watermelon tea is rich and fragrant, but the shop should pick up watermelon seeds because there are too many”. Thao Tran: “Cheap but the drink is not very good”. Thanh Lieu: “The shop delivered missing dishes. I ordered 2 cups of milk tea, added 2 pieces of cheese pearls, but when I arrived, I didn’t see any. The shop didn’t give a spoon.” Biboaa: “The shop makes less sweet, strong tea. Watermelon tea has a moderate acrid taste, sweet and cool. Lightly sour pineapple tea”. April Tea Shop The shop impresses with colorful and beautiful decorated tea cups. Litchi tea, chrysanthemum longan, peach orange, red strawberry orange, lotus grape, pomegranate… are ideal drinks for you to experience summer days. Diners commented: Duc Manh: “Delicious water, natural fruit aroma”. The Uyen Le: “I ordered more than 30 minutes to have water. Orange strawberry tea is quite sweet”. Foodee_74q5ake2: “Drinking water tastes good, sprinkled with salt and strange fruits”. Thao Truong: “I like this shop because there are always fresh flowers and enthusiastic and happy staff. For drinks, I order pomegranate tea but the decoration does not have pomegranate seeds. Strawberry tea is not very flavorful, in return. There are three rather large strawberries on the surface.” Making pomelos with iced sugar is cool on a hot day Not only helping to cool down, grapefruit is also a rich source of vitamin C and antioxidants. You can refer to how to make this cool drink according to the following recipe.

Mon sticky rice with sweet and sour meat. Bacon is most suitable for cooking sweet and sour meat. You should choose lean meat, preferably the belly (the sole) has a very thin fatty part of the tail, close to the lean part and skin, eating without getting sick. After washing, cut the meat into bite-sized chunks. Next, you add chicken eggs and cornstarch, mix well and then deep-fry. With 500 grams of meat, you use 2 eggs, 1 tablespoon of cornstarch. No need to make sweet and sour sauce. You can use packaged sweet and sour ribs sauces for quick. You add sliced ​​ginger, scallions and sweet and sour sauce to the fried meat, mix well. At the same time, instead of cooking sticky rice, soak the sticky rice in filtered water for about 1 hour. After that, you take out the sticky rice, wash it again and check the moisture, feel that the glutinous rice seeds are slightly expanded. You put the glutinous rice in a deep dish, arrange the bacon mixed with sweet and sour sauce on top, then put it in the steamer, steam for about 30-40 minutes. Cooked sticky rice soft, flexible. Bacon has a sweet and sour taste, does not get bored, the outside is crispy and crispy due to fried corn flour, creating a fragrant aroma. According to the Star

– 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)

The dinner menu includes: crab noodle soup, minced meat rolls, stir-fried geese with lemongrass, sweet and sour onions. Photo: Thu Uyen. 1. Minced meat rolls Resources: 300g tender lean pork Few leaves smell of ship Spring onions (you prefer to choose the leaf part over the white part) Seasoning seasoning: Soup powder, ground pepper, seasoning powder or main noodles. Making: Step 1: Clean the lean meat, then chop it into medium pieces, don’t mince it too finely so that the meatballs when eaten are still crispy and spongy. You should add a little bit of fatty meat to help the fried patties not dry out. Step 2: Pick up the onion and coriander leaves, then wash and dry. Step 3: Finely chop all the coriander leaves and scallions. Step 4: Marinate all the minced meat with 3.5 teaspoons of ground pepper, 1 tablespoon of soup powder, 0.5 teaspoons of seasoning, if you can eat noodles, you can add a little more noodles to make the meat harmonious than. Mix well the marinated meat and then add all the scent of Chinese and chopped scallions to marinate together. Let the marinade rest for about 15 minutes. Step 5: After the time for the meat to think, start the meatballs into round balls, then flatten slightly. Step 6: Put the pan on the stove, put in some cooking oil, when the oil starts to heat, drop the meat in and fry until golden brown on both sides. When frying, remember to keep the heat on medium so that the meatballs do not burn outside, or live inside! Step 7: When the meatballs are cooked, put them on a plate lined with greaseproof paper. Presenting a little more beautifully will make the meal more lively and delicious. 2. Stir-fried geese with lemongrass: Resources: Goose meat has been filtered separately: 500 grams Dried onions: 1-2 bulbs, 4 lemongrass bulbs, 2 fried chili 10 grams of white sesame Condiments: seasoning, noodles, pepper, cooking oil Making: Step 1: After filtering, you cut the swan meat into bite-sized pieces. The rest of the bones we can use to cook asparagus soup is also very delicious. Step 2: Marinate the geese with 1 teaspoon of seasoning, 1/2 teaspoon of oyster sauce, 1 teaspoon of pasta, 1 teaspoon of pepper, and a little chopped dried onion. Put on gloves, squeeze and mix well. Step 3: After the geese has marinated long enough, put the pan on the stove. When the pan is hot, put 2 tablespoons of cooking oil in the pan. Next, add the swan meat and stir-fry and then take it out on a separate plate. Still using that pan. Put 2 tablespoons of oil in the pan. When the oil is hot, pour in the lemongrass and chili. Next, add the swan meat, stir well with lemongrass and chili. Season to taste, then pour in the roasted sesame seeds, stir well and turn off the stove. Finally, we just pour the stir-fried clam with lemongrass and chili on a plate and serve with hot rice. Each piece of swan meat is fragrant, crispy, delicious, and delicious. 3. Sweet and sour onion: Resources: Onions: 3 pieces White sugar 2 tablespoons Salt Vinegar 150 ml Chili sauce 120 gr How to make sweet and sour onions: Step 1: Prepare a bowl of filtered water, add a little salt and dissolve. Onions peeled, cut into pieces to taste and put in salted water just prepared to soak for about 15 minutes. After soaking for 15 minutes, remove the onions from the basket to drain. Step 2: Take a large bowl for 2 tablespoons of sugar, 150ml of vinegar, 120ml of chili sauce and stir well. Step 3: Add the onion and mix with the prepared mixture. Then cover with cling film and place in the refrigerator. Leave for about 2 hours and you can enjoy. Decorate it beautifully. 4. Spinach crab soup: Resources: Copper crab: 200g Spinach: 1 bunch Purple onion Cooking oil Salt Seasoning seeds MSG Making: Step 1: Before making field crabs, you should soak in water for about 30 minutes to let the crabs release all the mud. Then rinse thoroughly and start making crabs. To have a delicious soup, you should choose crabs that are firm and alive. Next, you peel off the shell, and then start to poke the bricks into the cup. Step 2: Put the crab body in the mortar, add a little salt and then pound. Then filter the water and discard the residue. Decant several times so that there is no residue left in the water. You can also use a blender to do this step. Step 3: Pick up spinach. Take only the tops, fresh and free of worms. Then soak in dilute salt water for about 15 minutes, then take out and cut into small pieces. Step 4: Put the pot of crab filtered water on the stove to boil, stir well during the cooking process. Before the crab is about to boil, reduce the heat to low so that the crab meat is fused together. Because this part of crab soup is easy to overflow, you should pay close attention to not overflow, leading to loss of crab meat. Step 5: Heat cooking oil in a pan, add purple onions and saute. Then add the crab bricks and stir well for a few minutes. Step 6: When the crab broth starts to boil, add the crab bricks and the vegetable mixture. Add seasoning seeds, monosodium glutamate, try seasoning again to suit your taste and then turn off the heat. Tune (Synthetic) Photo: Collectibles

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.

Fatty convex fish is a specialty that attracts many diners when coming to Phan Thiet. Quite like a stingray, it also has smooth skin, soft and fatty meat, a lot of crispy cartilage, but the fish is smaller in size. Convex fish can be processed into many delicious dishes, the most popular is steaming, drizzled with onion fat, called slurry. When eating, you will roll fish with rice paper, raw vegetables, sour star fruit, acrid banana, dipping sauce or sweet and sour fish sauce… Photo: Vietlifetj. In the waters of Phan Thiet, fresh herring is often used to roll spring rolls, instead of meat and shrimp filling of the usual spring rolls. Herring is fillet, boneless, chopped, marinated with spices, onions, peppers, then mixed with cassava, carrots, scallions… as filling, rolled up with thin rice paper, fried until crispy golden brown. Served with herring rolls, there are also spring rolls, spring rolls, boiled eggs, skin hearing, herbs, peanut fish sauce… Photo: Nguyentuyet0302. Phan Thiet can cake dishes usually have a plate of cake, a portion of fish sauce and food of their own choice. In particular, the ingredients served with banh can are quite attractive and rich, including minced mango, fat omelette, boiled egg, shumai, boiled pork skin, especially braised fish, usually fatty pangasius. service according to customer preferences. Photo: Wheretoeat.inphanthiet. From fish such as apricot, transparent, opaque, herring… the people of Phan Thiet have processed them into attractive and flavorful fish salads. The ingredients for fish salad are usually peanut sauce mixed with a paste, lots of garlic, chili, using delicious fish sauce. When eating, you will use thin rice paper to roll fish, herbs, minced mango, cucumber… Photo: Chocolate_2992. In Phan Thiet, fish cake soup is quite popular. Fish cake is made from fresh, chewy, sweet sea fish that can be steamed or fried. In addition to fish cakes, the bowl of banh chung also has lean fish, quail eggs, pork hoof… depending on each restaurant. Photo: Dbngoc__. Phan Thiet fish sauce is a famous specialty and has protected geographical indications. According to documents of the National Office of Intellectual Property, the main source of raw materials for making traditional Phan Thiet fish sauce are white chalk striped anchovies, charcoal striped anchovies, scads, small scads, etc. Binh Thuan sea area, for fish sauce products with bright colors and high protein content. Photo: Dinh Hoa. Phan Thiet has many delicious dry specialties, which are loved by tourists to buy as gifts. Dried yellow snapper is among them. The fresh yellow snapper is split with butterfly wings and then dried and dried, usually dried or seasoned with spices. You can use dried yellow snapper to bake, fry, rim, mix salads… Photo: Bach.hoa.ngu.

Set of 3 impressive BONCHA Honey Tea with a novel combination of pure honey and green tea trà Whoever “reads” the customer will win Before BONCHA appeared, bottled green teas on the Vietnamese non-alcoholic beverage market were very popular. But very few brands can combine the two ingredients of green tea and honey in a creative and diverse way. Winning from the product idea, hitting the “hole” of the market, UNIBEN pioneered to open a completely new definition for bottled tea: Honey Tea, supplemented with 100% Pure Honey. BONCHA Honey Tea Cool and Rolled BONCHA is a honey tea line that has been researched and developed by Uniben for many years with a modern and closed production line, approved by the City Health Department. Certificate of food safety and hygiene in Ho Chi Minh City. The rhythmic blend of whole green tea and 100% pure honey provides a refreshing drink for the digestive system, supporting the body’s immune system. The taste of sweet and sour tea is just right thanks to the addition of concentrated fruit juice ingredients, imported directly from Europe, as an interesting and new touch like never before so that every chaotic moment in life can be enjoyed. Enjoy the cool and refreshing honey tea. BONCHA Honey Tea – Cool and refreshing, the savior of a long tiring day Win from the breakthrough product idea, multi-flavor According to a study by ADM OutsideVoice – an independent research unit of ADM Group, in the future 77% of consumers tend to focus on health care. Therefore, beverages that successfully balance health concerns will have the upper hand in the market. And BONCHA Honey Tea was born as an innovative solution for the bottled tea industry, bringing more nutritional value, supporting digestion for the body. Tea is a drink imbued with Vietnamese cultural identity, popular in everyone’s daily life, from indoors to out on the street, from restaurants to luxury receptions. Tea is not only refreshing but also helps blood circulation, has the ability to fight cancer, detoxify, limit the need for snacks that cause weight gain… BONCHA Honey Tea – The first choice of modern youth The taste and culture of Vietnamese people have been refined and created by UNIBEN when combined with many unique ingredients of the East such as honey, lemon, kumquat and fruit juice imported from the West (Vietnamese). kumquat) to emphasize, add more interest to the taste. Try BONCHA Honey Tea with a refreshing lemon flavor rolled up with whole green tea, or “chill” with BONCHA Honey Tea with a mild aroma thanks to the signature kumquat peel essential oil combined with 100% pure honey. Blueberry Honey Tea with a sweet and sour taste from imported fruit juices, helps you to roll up refreshed, full of excitement. UNIBEN constantly strives to “refinish” product quality so that BONCHA is always suitable for all target audiences from children to young people and the elderly. Live young and full of excitement with BONCHA Honey Tea Trà Packaging is one of the most important elements to help a new brand make a strong impression and create sympathy with consumers. That is the “emotional” language to communicate with customers. Not ashamed to be called a “terrible rookie”, even in a fiercely competitive market, BONCHA’s very “Western” design taste is always outstanding, looks extremely modern, dynamic and eye-catching: Not only delicious but also attractive. still pleasing to the eye. BONCHA Honey Tea – An indispensable drink in every fun mọi BONCHA is a honey tea product crystallized from the quintessence of modern technology, creative flavors and the spirit of young people to dream big and never give up. BONCHA not only satisfies the true thirst, but in a way this brand also satisfies the “thirst of youth” who are always looking for innovation and new experiences in today’s dynamic and modern life. This is also the statement full of “personality” of the BONCHA Honey Tea brand – Cool and exciting. Uniben owns 2 largest and most modern food factories, with brands in the FMCG industry namely 3 Mien, Reeva, JOCO and BONCHA. In which, 3 Mien noodles is the leading brand chosen by Vietnamese consumers to buy continuously from 2015 to now with over 27.5% market share. Reeva is a high-class noodle and pho brand exported to more than 16 countries around the world. JOCO Juice and BONCHA Honey Tea are two innovative brands of delicious, vitamin-rich beverages that help strengthen resistance with natural ingredients.

– Salted tomato ingredients: 1 kg eggplant, 2 garlic bulbs, 1/2 galangal root, about 10 chili peppers, chili sauce, white sugar, vinegar, fine salt, rice water. – Steps to perform: + Buy the eggplant to pick up the stalk, cut it in half or three and soak it in salt water so it doesn’t darken, after about 20 minutes, take it out and continue to put it in water to wash the rice and soak it for another 2-3 hours. The process of soaking in salt water and water to wash the rice so that the eggplant will both release plastic, not blacken, and release toxins available in the fruit. + Preliminary preparation of other ingredients: galangal peeled, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili. If you don’t have a blender, you can finely chop them as small as possible. Pay attention to the amount of chili peppers added, so just eat, don’t make it too spicy, it will lose the taste of the pickled tomato dish. + Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of table salt, 3 tablespoons of boiled white water to cool, and mix well until smooth. sugar and salt dissolved. Taste is good, but you need to remember to add more sweet and sour taste to salt and eat. Pour the previously ground chili, galangal, and garlic mixture into the mix, seeing that this brine is a bit thick, not too thin or too thick. + Put the eggplant in a bowl of salted water, mix well and let it sit for about 5 minutes. Then turn it again and put it in the refrigerator, after half a day it is ready to eat. The finished product is pickled curry Crispy, eye-catching color, with enough sweet and sour taste of sugar, vinegar and very characteristic aroma of garlic and galangal. This dish is also very delicious with crab soup or white rice, which is a favorite dish from children to adults. has the effect of stimulating digestion, helping to eat more delicious, supplementing microorganisms for the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … Invite readers to watch the video “Chaosing the tray of 1 million dishes with only a few dishes, not including rice and sticky rice”. Source: VTV TSTC. However, eggplant also contains a toxin solanin, which is available in tubers and legumes. If not cooked, this amount of solanin is even higher, so salted eggplant, especially with a short salting time, is even more advised not to eat too much. So, when salting, to be safer, you absolutely do not skip the steps of soaking the tomatoes as above to ensure less toxins in the eggplant. Besides, pregnant women, people with a history of heart disease, kidney disease, liver disease, gastritis are also advised not to eat salted eggplant.

On a food forum, reader Phan Hieu shared a recipe for savory pillow cakes from an oil-free fryer. This is a delicious cake, loved by gourmets, with a crispy crust, embracing the fragrant and rich filling. In restaurants, pillow cakes are often deep-fried in oil, which is easy to cause boredom and unsanitary. With a simple recipe from an oil-free fryer, you can make pillow cakes at home to ensure your health during the epidemic season. The ingredients for the crust are 200g of flour, 50g of rice flour, 5g of baking powder, 2 teaspoons of turmeric. You mix the mixture well by hand and pour in the water slowly, until the dough turns and dry, kneading continuously. The dough needs to be kneaded by hand to be smooth, not lumpy. Then, you put the mixture in a bowl, cover the dough in the refrigerator for about 1 hour. Indispensable ingredients for the filling include pureed meat, carrot, onion, black fungus, diced potato, shredded vermicelli, pork liver pate, 1 egg, and red onion. Spices for filling include pepper, salt, and seasoning powder, which are seasoned according to family taste. Mix well by hand to combine ingredients. You take out the dough after 1 hour in the refrigerator. If the dough is a bit dry, add a little water and continue kneading until the mixture is smooth. Then the dough is cut into equal parts. You can use a water bottle, roll the dough into a round piece, add a little oil, then add the filling and squeeze the cake. You double the shell, add a few eggs to the edge of the cake, arranged in a beautiful fan shape. All cakes after adding the filling are placed in the air fryer. First, you leave the pot at 160 degrees for 10 minutes to cook the filling first. Then you increase it to 200 degrees for 15 minutes to make the crust more crispy. The finished product is achieved when the crust is crispy, golden brown, the inner layer is still moist and cooked. Sweet and sour fish sauce is mixed in a 1:1:1 ratio (1 fish sauce, 1 sugar, 1 lemon). A little chili sauce, papaya salad, and carrots will help make the sauce more beautiful and flavorful. Pillow cake is arranged on a plate, served with some sour food, fresh vegetables, dipped in a bowl of dipping sauce. Bite a piece of cake, you will feel many layers of flavor. First, the crispy crust touches the tip of the tongue, then the filling is just mouth-watering, all mixed with sweet and sour fish sauce, fresh vegetables. Recipe for making chicken pillow cake In addition to the traditional way of making pillow cakes with pork, wood ear… you can customize the dish with chicken with delicious and attractive curry powder.

How to make banh beo is quite simple, fragrant rice is soaked soft, pureed, add a little salt, stir well with warm water, let stand for a few hours for the dough to blend, you can scoop each spoon of flour into about 1/3 cup , steamed in boiling water for a few minutes, the cake is cooked. Just like the banh beo cup in many places, the bowl of banh beo is quite large and has depth. The filling of the cake consists of cotton ball, deep-fried bread and onion fat and is served with a slightly sweet and sour fish sauce mixed together. Banh beo is best eaten when it is hot. Because they have to sell a large number of cakes, the owner must prepare the cakes in advance, after the guests arrive, the cakes are brought back to be reheated for a few minutes to enjoy. One of the ingredients that make up the soul of a bowl of banh beo is cotton balls, deep-fried bread and onion fat. Cotton scrub is made of pork, soft, dry and spongy fibers that look very pleasing to the eye. The taste of Phu Yen cotton rub is just right, not too sweet, not too salty. Particularly, after deep frying, the bread is made into small pieces, looking like each fat clove, yellow, greasy and very crispy. As for onion fat, although it is a small ingredient, it contributes to making the cake look more eye-catching and fresher. After completion, the cook will sprinkle some cotton balls, bread and onion fat on each cake, arrange in a large tray of about 10 cups and serve to diners, accompanied by sweet and sour fish sauce. The place that is considered by everyone to be the best banh beo in Phu Yen is at the foot of Nhan mountain. And Co Mai shop (old shop) is a shop selling banh beo which is considered to be the best in that area every day, attracting a lot of visitors. According to the owner, the shop has existed for more than 10 years and can sell more than 7,000 cups of banh beo every day. The shop is open around 4:30 pm to sell until about 9, 10 pm is sold out. The price is also relatively affordable, a tray of 10 cups of cake costs 15,000 VND. The shop is at peak hours around 6-8 pm, at that time the shop is quite crowded, so if you go at this time you will have to wait a bit. The price is affordable, the food is delicious and rich, making many diners eat a few trays of banh beo and still crave. (According to GiadinhNet)

RESOURCES Pineapple filling (This recipe makes 8 employees 20g): – 1 pineapple 500g; – 2 tablespoons of malt; – 1 tablespoon of sugar (reduced from the acidity of the pineapple); Spoon (spoon): 15ml spoon type; Wrapper: (This recipe makes 16 shells weighing 20g) – 130g unsalted butter (preferably unsalted animal butter) to be very soft at room temperature but not drained; – 35g sweetened condensed milk; – 2 egg yolks; -165g all-purpose flour. Note about raw materials: 1- Can make different types of filling according to your preferences such as pineapple, carrot, kiwi … 2- Using butter will taste better and make the cake softer than margarine. MAKING: Step 1: Make Pineapple Filling Pineapple bought, peeled, removed eyes, washed, chopped, put in a blender puree, used a sieve to remove water, this water can be mixed with drinking water for free. Put the crushed pineapple in a non-stick pan, stir over low heat, add sugar, malt sugar; stirring occasionally. The pineapple drains out of the water and rinses it up. Put the pineapple filling in the refrigerator cooler to make it easier to squeeze the pellets. Divide the kernel into small portions, each 20 grams each, round. Note: avoid pineapple slug too dry when baking will be hard, not too wet slug will crack the shell. Step 2: Make the cake crust – Add butter and condensed milk to a bowl, mix with a hard spoon or machine at lowest speed until the mixture is homogeneous, then add 1 egg yolk to mix until just blended. – Sift the dough into two parts, mix well. After mixing the dough, gently knead it with your hands until it becomes a block (slightly wet). Seal the dough, let it refrigerate for about 1 hour until the dough is hard and free of stickiness. If you do not want to do it immediately, you can freeze it, before using it to thaw in the refrigerator cooler. Divide the shells into 20 -25 gram portions. Note: Each dough has different water absorption, so the crust may have different dry / wet. If the crust is too dry, the cake will become dough, dry or tough when it is done. Therefore, depending on the state of your dough, add or remove dough. If the dough is too dry, you can save it by adding a little egg yolks or cooking oil. If you want to create a layer of green leaves on the pineapple cake, reduce about 1/5 of the flour, add 1 teaspoon of green tea powder, mix well. Step 3: Create cake shape – Rub a little dry powder into your hands to prevent stickiness. Round a portion of the dough and press flat, put the staff in the middle and then wrap, round. It should be close to the shell with the kernel, to avoid gaps and air in the middle, when baking, the crust will be swollen or cracked. Dip the knife in water and use the thick back of the knife to create a texture on the cake. It can be shaped into a circle, rectangle or oval. If there is a pineapple shaped mold, divide the green tea powder into 5g cubes, press the top part of the pineapple mold to create a more beautiful pineapple leaf shape. – Prepare a baking tray lined with parchment paper. Do not use the black tray that comes with the oven because the heat transferred to the tray is usually higher, making the base of the cake burn easily. Place the cake on the baking tray and finish with the rest. – Beat one egg yolk with 5 ml of unsweetened fresh milk. Gently sweep the egg over the cake. Be careful not to sweep thick because the crust will easily crack when baking. Note: If it is hot or slow operation, you should keep the crust in the refrigerator to make it easier to squeeze, the crust does not stick to your hands (due to melted butter). Step 4: Bake the cake – Preheat oven to 180 degrees C (355 degrees F), upper and lower fire 10 minutes before; Bake in the middle groove of the oven, 180 degrees C (355 degrees F) for 15-17 minutes until the crust is dry, the cake can be easily lifted off the parchment and has a nice yellow color. – Take the tray out of the oven, let the cake cool down on the tray. Do not move while the cake is still hot as it will break. – When the cake has cooled, store in a sealed box (should have a desiccant bag), keep in a cool and dry place. Use within 1 week. You can decorate a different way for the pineapple cake: rub a little water and stick pictures of fresh and edible flowers on the pineapple cake before baking. This way, do not spread the yolk on the top of the cake. Good luck!

Photo: Internet. Invite you to immediately try the secret of salt, tomato and cannon – Salt tomato ingredients: 1 kg of tomato cannon, 2 garlic bulbs, 1/2 galangal root, about 10 chili, chili sauce, white sugar, vinegar, refined salt, rice water. – Steps to be performed: Ca cannon bought to pick up stalks, cut in half or three and soak them in salt water so as not to darken, after about 20 minutes, take out and continue to wash the rice soaked for 2-3 hours. The process of soaking in brine and water to wash the rice leaves the eggplants to both remove plastic, not to darken and release toxins in the fruit. Preliminary processing other ingredients: peeled galangal, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili fruit. If you don’t have a blender, you can mince them as small as possible. Pay attention to the amount of chili into the fruit so you just eat it, don’t make it too spicy, it will lose the taste of the salted tomato dish. Photo: Internet. Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of salt, 3 tablespoons of white water, boil to cool and mix well for sugar. , the salt dissolves. Taste it to taste, but remember to taste sweeter more so that the salted eggplant can taste. Pour the mixture of chili, galangal, garlic previously ground into mix together, this salt water is a bit thick, not too thin or too thick. Put the eggplant in a bowl of mixed salt water to soak and leave for about 5 minutes. Then turn it over again and put it in the refrigerator, cool, after half a day to eat. Photo: Internet. The finished product is a crispy salted tomato dish, eye-catching color, with enough sweet and sour taste of sugar, vinegar and characteristic garlic and galangal aroma. This dish eaten with crab soup or white rice is not very delicious, it is a favorite dish from children to adults. Cauliflower has the effect of stimulating digestion, helping to eat better, adding microorganisms to the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … However, in tomato cannon also contains a number of toxins solanin is available in tubers and fruits. And if not cooked, this solanin is even higher, so salted eggplants especially with a short salt duration like guava salt are even more advised not to eat much. So, when salt guava, to ensure more safety, you absolutely do not skip the soaking steps as above to ensure the elimination of toxins in the eggplant. In addition, pregnant women, people with a history of heart, kidney, liver, gastritis are also advised not to eat salted coffee. Photo: Internet.

Resources: – 200 gr of beef fillet – Toad – 1 onion – Kumquat (kumquat) – Lettuce, cinnamon leaves – Chili peppers – Garlic, scallions, peanuts (peanuts) Making: Step 1: Toad, remove the peel, slice thin, mix toad with a little sugar to absorb. Step 2: Thin slices of onion soaked. Ice water, add 1/2 tablespoon of sugar. Mix well to reduce the pungent flavor. Kumquat squeezed water, leaving a little for slicing. The herbs washed, chopped. Step 3: Thinly sliced ​​beef, season in beef with 1 teaspoon of minced garlic, 1/2 teaspoon of oyster oil, 1/2 teaspoon of seasoning seeds. Marinate 10 minutes. After marinating, we put the beef in the pan and fry it to fragrant, if the beef is just cooked, take it out. Step 4: Put the toads, onions, herbs, beef, chili, sliced ​​kumquat in a large bowl. Add 2 tablespoons of sugar, 3 tablespoons of kumquat juice, and 2 tablespoons of fish sauce. Use your hands to mix well to absorb. Put the salad on the plate, add peanuts to the face. When eating with sweet and sour fish sauce. Sweet and sour toads Resources: Stomach toad: 1.5kg – Sugar: 150g Salt: 3 teaspoons – Chili powder: 3 teaspoons – Garlic, chili fruit – Wash and dry the glass jar Making: Step 1 Boil 350ml of water with sugar to dissolve the sugar. Let the sugar water cool, then add 2 teaspoons of salt, chili powder and fresh chili sliced ​​and crushed garlic, let rest for about 10 minutes. Step 2 Toad, wash, peel off the outer shell, soak in a bowl of boiled water to cool, add a little salt, soak for 15 minutes and then leave in the basket to drain. Step 3 Put the stomachs into a glass jar one after another, then pour the sweet and sour water mixture into the jar. Cover tightly to a dry place for about 1 day to use. When eating, you use chopsticks to pick each fruit into a bowl, you can cut small pieces if you want. The dish is crunchy and delicious, sour, sweet, spicy, and mildly salty. For a long time to use gradually, you store in the refrigerator cooler to use from 7 to 10 days. Pickled toad chili salt Resources: – 500gr green toad – 2 capsicum – 1 teaspoon chili powder – 70gr of sugar – 120gr fish sauce – 1 garlic bulb – 1 teaspoon of salt – 300ml of filtered water – Clean glass jar Instructions on how to: Step 1: Toad bought, washed, peeled, cut into bite-sized pieces, discarded seeds. Soak toad in a bowl of water with 1 teaspoon of salt and soak for 10 minutes, then take out to drain. Wash the chili, the garlic is peeled off and then grind the garlic and chili to puree or chopped well. Step 2: You put water, sugar, fish sauce into the pot and stir to dissolve the sugar, turn on the stove to boil the fish sauce mixture, then add minced chili, chili powder and stir well, turn off the heat, let cool. absolutely. Step 3: Put the chopped toad in a clean glass jar, then pour the cooled chili fish sauce mixture into it, then pour it. Cover and soak for about 1 day to eat. Pig ear salad Resources: – A pig’s ear
– 2 green mangoes
– 1 / 2kg of toads
– Sauce
– 10 capsicum
– 5 regular chili
– 10 tablespoons of white sugar
– 120ml fish sauce
– 1 lemon
– 5 kicks
– 3 lemongrass trees
– 1 ginger root
– Some laksa leaves
– 1/2 teaspoon of MSG
– 1 garlic bulb Making: Wash the pig’s ears thoroughly (with large seed salt, vinegar, close ginger to eliminate odors) and then boil with 30 grams of ginger, rinse and 15 ml of vinegar for about 10 minutes for the pig’s ears to ripen. After the pig’s ears are ripe, take it out, drop it in a bowl of ice water to make the pig’s ears crisp and white. When the pig’s ears are cool, take them out to drain and then cut them to taste. With chili, you should blanch in boiling water, then grind with peeled garlic, puree until you see them as smooth as soy sauce. Next, you put fish sauce on the stove and heat over medium heat, then add 10 tablespoons of white sugar, 1/2 teaspoon of MSG. Stir the mixture to dissolve and then continue to mince the dangerous peppers, the garlic chili mixture mixture is cooked in low heat, just cook and stir to avoid burning. Heat until mixture thickens. Use a large bowl or bowl, then add pork ears, toads, mangoes, peppers and sliced ​​lemongrass and mix. After you’ve mixed all the ingredients, sprinkle the previously prepared spicy sauce, then mix well until all of the seasoning is absorbed. Tieu Bao (Synthetic) Photo: Collectibles

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”: “The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a little hotly, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ” Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish. Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine. Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand. That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics and chemistry to the processing, altering the structure of the dish, providing an alternative culinary experience. Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs. Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, taste can change at salty, sometimes light. On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different. “Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily receive and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern. “The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes. First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp. In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients. To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color. This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauces. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce. In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. Shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the deep fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then sautéed golden. Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer. The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel. The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds. The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version. Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, and fixed the falling ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel. The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, on a table with candles, knives and forks, there is a attentive service staff. Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops. Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor. In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes. It is difficult to judge which version of the cake is better because each type of processing has its own characteristics. If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing intact shrimp with fish sauce, you should choose the original version of shrimp cake. If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine. For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail. These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners. The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right away when it touches the tip of the tongue. The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste. In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

Save the same delicious food every day for the whole family to enjoy. Sweet and sour squid ingredients 500 gr squid
3 tomatoes
1/2 pineapple
Bell peppers (green, red or yellow)
1 onion
Vegetables need, scallions
Dried onion, garlic, ginger
Spices: Monosodium glutamate, soup powder, salt, sugar, pepper, ketchup. Delicious dishes every day: Sweet and sour squid is very simple. How to make sweet and sour squid Squid remove the ink bag, spine and eyes, then rinse thoroughly with cold water and drain. Remove the skin and crumpled up, then cut it to taste. Boil water, add a little ginger and white wine, let the squid boil for about 1 minute to remove fishy smell. With this fresh ink, you don’t need to peel your skin or remove your eyes.

Cut tomatoes into areca pieces. Pineapple slices to taste. Green, yellow, and red bell peppers cut into square pieces. Onions cut square. Vegetables need, cut scallions. Dried onion, garlic peeled, crushed, chopped.

Sauteed sauce: Put 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of soup powder, 1 teaspoon of salt, 2 teaspoons of water, 1 teaspoon of vinegar and 2-3 teaspoons of soy sauce in a bowl and stir well.
North the pan on the stove, heat the oil, fry the onion and garlic, then quickly put the squid in the pan over high heat, then pour the squid into the bowl to continue frying the vegetables. Stir fry tomatoes and pineapple first, then add bell peppers, onions, then pour squid and sauce, stir fry, stir well to infuse spices, add a little minced ginger to smell.
Add scallions and celery vegetables, taste the spices again and turn off the heat. Place fried squid on a plate and eat with hot rice.

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 …

Video of the people harvesting Normally, the tree planted for 3 years is to give fruit, the fruit quality is large and small, sweet and sour depends much on the weather, the ripening time lasts about 30-45 days, when in the season, the fruit will ripen very quickly. people have to harvest every day. Previously, very few trees were planted concentratedly by households, but only intercropped in gardens, fences … but in recent years, this type of fruit has been favored by many people. The selling price is quite high, so many households grow more tending. However, due to the benefit of the Covid-19 this year, the ripe price is lower than every year. The wholesale price (wholesale price) at the garden ranges from 7,000-28,000 VND / kg, depending on the type. The people here said that the tree has high economic efficiency and is easy to take care of. If there is a good season, the farmer can reap hundreds of million VND from this fruit. Growers are sorting to deliver to customers It is the time for the garden to ripen, the garden owners must rush to harvest in time to deliver the goods to the traders, to avoid falling. Mr. Do Nhu Phong, a grower in Hoai Duc, said: “This year is better than every year, the first purchase price is still very high, about 48,000-55,000 VND / kg, but is now at the end. The price of the first type has been much reduced. The most beautiful type 1 has a price of about 28,000 VND / kg, while type 2 ranges from 18,000-22,000 VND / kg ” As for Ms. Ngo Thi Le, her family used to grow around the fence, interweaving the crops in the garden, but in recent years, this fruit has been popular with many people. The selling price is quite high, so not only her family but many people in the commune also invest in planting. “At present, my family has planted more than 1 acre” – Mrs. Le boasted. Some pictures recorded at some growers in Hiep Thuan commune (Phuc Tho district, Hanoi city): Hiep Thuan commune is the second largest growing area in Hanoi The gardens are mixed with many crops to increase farming productivity These few years, according to some people, are better season than every year … … due to the Covid-19 translation, the price has come down but not significantly People are busy harvesting and bringing to the market. Picking must pick evenly hand, choose ripe red fruit The ripe berries are carefully selected by the people. People pick it up with bare hands. The small and soft fruit must be picked lightly with the right hand so as not to peel or break, if hard hand the fruit will be broken and cannot be sold “ The whole bunch of flowers weighed heavily on the fruit Sorting and stuffing into foam boxes to deliver to traders

Raw beef spinach salad ingredients Delicious dishes every day: Beef spinach salad. 100 gr of beef
1 bunch of water spinach
1 onion, bean sprouts
Herbs: basil, scent, basil …
Roasted peanuts
1 fresh lemon, fresh chili, minced garlic onion
Fish sauce, sugar, vinegar, seasoning seeds, pepper, cooking oil. How to make beef spinach salad Morning glory picked clean, removed all the leaves, just took the stem, washed and chopped. Soak in water for about 10 minutes so the vegetables have a beautiful green color and curl, then take out and drain. Washed beef, thinly sliced, marinated for about 10 minutes, picked up 1/3 teaspoon pepper, minced garlic onion, 1/2 teaspoon fish sauce, 1/2 teaspoon seasoning seed, cooking oil. , washed and chopped, put in a bowl of water mixed with vinegar to reduce the pungent odor. Picked herbs, washed, drained, chopped. Chili seeds, cut into small fibers, put in a separate bowl, heat the pan on the stove, heat the oil, fry the onion and garlic, then add the marinated beef to the island quickly Make sure to set the beef on high heat so that the beef is cooked evenly, just stir-fry the salad: 2 teaspoons of water, 1 teaspoon of oil, 1 teaspoon of chopped shallot, 1 teaspoon of rice vinegar, 2 teaspoons of sugar, 1 half teaspoon of salt, 1 half teaspoon pepper, 1 teaspoon lemon juice, sweet and sour fish sauce: 1 teaspoon fish sauce, 1/2 teaspoon vinegar, 1 teaspoon sugar, 5 tablespoons water, a little minced garlic. fragrant, sliced ​​chili into a large bowl and then pour the mixed water and sweet and sour fish sauce mixed in, mix well. For 5 or 10 minutes, you can take it out and enjoy. You can add less roasted peanuts to taste better.

Illustration. Such a delicious fruit has such health benefits, it is no wonder why women are infatuated with this dish. However, in order to choose a delicious fruit, it is also necessary to have a tip, otherwise it is easy for women to choose the wrong fruits, not delicious. How to choose plums to choose delicious fruit, not drug-coated? Here are some ways to choose delicious plums: Rely on the outer shell The appearance of the plum is largely determined by the flesh of the fruit. Choose to buy fresh plums, preferably stalks and leaves, round, not bruised, not deep. Also, do not buy plums with insect stings or nail stains because they are very susceptible to bacterial infestation. A delicious plum will have a plump, smooth skin and a white chalk coating. Plums are covered with white chalk, indicating that freshly picked plums will be more delicious. Choose plums with mixed green and red colors When choosing to buy plums, you should not choose to buy plums that are too green or reddish in color, but only choose berries that are mixed with these two colors, which are both crispy and sweet. If the fruit is too green, it will be sour, and the red fruit can be ripe too ripe and no longer crispy, if you like sweet, you can choose a red bruise. We can judge the quality of plums with a glass of water. Pick a plum and place the plum in a glass of water. If it is found that plums float on the surface of the water for a long time, it means that the plums are potentially poisonous or have ripening agents. If the plums do not float on the water, that means the plums can be eaten normally and without chemicals, you can buy them at ease. How to preserve plums After buying, you should store fresh plums in the refrigerator so that the plums are always fresh and delicious. Plums should not be placed in hot, high, humid places, which will make plums ripen quickly and not be delicious. Prunes before eating need to be washed with salt water several times, you can use them to cook into many different delicacies. Plum mixed with salt and chili salt or chili is a favorite dish of many women. In addition, this fruit is also used by many women to soak drinking water as well as make jam to eat bread.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”:

“The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a bit impatiently, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ”

Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish.

Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine.

Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand.

That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics, chemistry in the processing, altering the structure of the dish, providing a different culinary experience.

Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs.

Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, the taste can change when salty or light.

On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different.

“Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily accept and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern.

“The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes.

First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp.

In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients.

To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color.

This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauce. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce.

In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. The shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then pan-fried.

Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer.

The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel.

The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds.

The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version.

Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, fixed the spilled ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel.

The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, candles, knives and forks on the table, there is a attentive service staff.

Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops.

Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor.

In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes.

It is difficult to judge which version of the cake is better because each type of processing has its own characteristics.

If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing an intact shrimp flavored with fish sauce, you should choose the original version of shrimp cake.

If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine.

For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail.

These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners.

The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right when it touches the tip of the tongue.

The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste.

In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

You prepare 10 delicious chicken feet

1 small bowl of roasted peanuts

1 handful of cilantro

½ half an onion

2 garlic cloves

1 lemon,

1-2 chili

2 teaspoons salt

2 tbsp fresh water

some chili powder

1 teaspoon of sugar

How to make delicious chili garlic chicken leg salad

Step 1: First, let the cilantro pick up the roots, wash it, and chop it to taste. Cut the onion into pieces to taste. With a half-sliced ​​lemon, squeeze half a squeeze of water. Next you should slice the chili.

Then you put the onions, the prepared lemon slices and the chili and garlic in the stone mortar, then you let the juice of all the ingredients melt, the purpose of making the flavor of the dish delicious. a lot more appealing.

How to make chili garlic chicken leg salad

Step 2: Next, boil the chicken legs and chop it into 2 or 3 pieces. Cut the chicken feet in half. Next, you put the chicken feet in the pot of water, the water does not need to cover the chicken feet. Add 2 pieces of crushed ginger, add a pinch of salt, and bring to a boil. Then after the water boils, boil for another 3-4 minutes.

Step 3: Next, remove the chicken feet, put them in an ice bowl to cool them down quickly. If you do not have ice in your home, you can continuously wash the chicken feet under clean running water for 2-4 minutes. Next, let the chicken’s legs drain.

Step 4: After that, you put the drained chicken leg into the mortar for it to stamp a little, when you do this, the goal is to absorb the spices faster and more evenly.

Delicious chicken feet salad

Step 5: Next, you should proceed to steal vomiting into a large bowl, then add the onion, chili, lemon slices and crushed garlic together for fragrant. Add a little lemon juice, salt and sugar, then add a little soy sauce to enhance the flavor. When you like to eat spicy, you can add a little chili powder to taste better.

Step 6: Finally, pour in the roasted peanuts and coriander, put on gloves, squeeze the salad to soak evenly spice. Then you put the chicken leg salad in the refrigerator for about 30-40 minutes to make it richer.

Porridge heart Ms. Ba

Characteristics:

• Congee truck existed for more than 50 years, located at the corner of Nguyen Huy Tu – Nguyen Van Giai intersection

• A plump bowl of porridge cooked in a Southern style at a price that is not soft compared to a sidewalk shop

• The dish is stuffed with tenderloin, then steamed, fried in gold, so it has aroma and a strange hunting taste

• The ingredients to serve are thin slices of purple onion and sweet and sour marinated

Address: Nguyen Huy Tu, District 1

Price: 50,000 VND / bowl

Business hours: 14-20h

Photo: 9493.corner, rina_food0925.

Reviews of customers:

Huy Dung: “The porridge here is fine, but the price is quite high compared to the market. The space is tight.”

Nhat Tan Vo: “The porridge shop is delicious and usually out of stock soon. The bowl of porridge is high priced but has a special taste. A slightly lower price will be better”.

Phuong Lien beef dry bread

Characteristics:

• Bread trucks have been sold for 20 years, located behind Da Kao market

• A loaf of bread including black dried beef, sauce, peanuts, laksa leaves

• Dried beef, black sauce with smell of anise, chili sauce is prepared by the shop owner by his own recipe

In addition to bread, the shop also has beef dry salad with shrimp crackers

Address: Nguyen Huy Tu, District 1

Price: VND 15,000-20,000

Business hours: 15h30-22h

Photo: 9493.corner, caibung_doi.

Reviews of customers:

Yin Le: “The price compared to the ground in District 1 is relatively soft. The food is a bit sweet for my taste”.

Cat Bân: “Dried beef is given a lot but is seasoned with a sweet flavor. Chili sauce does not give off a characteristic spicy taste”.

Cake soup 60 minutes

Characteristics:

• This is a familiar address of many generations of customers over the past 30 years

• The shop only sells for 1 hour with banh canh with rolls or banh canh

• Bread soup with broth, soft but still tough

• Crispy sausage, dotted with spicy chili fish sauce

• Diners should go early to line up

Address: Nguyen Phi Khanh, District 1

Business hours: 15-16h

Price: 15,000-50,000 VND / bowl

Photo: Nhu_sala, huyenguyen187.

Reviews of customers:

Loan Pham Pham: “The sweet broth is from the sausage, which is carefully simmered. The soup cake is cooked with the broth so it is bold and supple. The rice is soft and fragrant.”

Catherine Nguyen: “The restaurant is small but crowded, so it will be quite hot to sit and eat. The owner does not sell the type to own broth so if you buy it you have to eat it”.

9 Snail

Characteristics:

• The restaurant is known by many diners for its meat-stuffed snail dish

• The menu of the restaurant includes 9 snail dishes for customers to choose from

• The meat is chewy and delicious, lemongrass flavor, mild spicy taste of ginger, the stick of chili, with perilla and herbs.

• Sour sauce catches the taste with snail dishes

Address: Nguyen Van Giai, District 1

Business hours: 8-21h

Price: 10,000-103,000 VND

Photo: Tonyfoods47.

Reviews of customers:

DDau: “The delicious dish of the restaurant is snail stuffed with meat and ginger fish sauce. The snail is warmly steamed, so when it is brought to customers, it is a bit cold. The meat is chewy and fragrant with lemongrass.”

Thu: “The snail is chewy, fresh and delicious, but it’s a bit small.

Uncle Tam’s ice cream

Characteristics:

• This is a familiar shop of many generations of students in Saigon over the past 30 years

• A glass contains only a small portion, add a few longan and some roasted peanuts

• In addition to longan ice cream, the restaurant serves many other types and some mixed snacks

• The service’s attitude of the restaurant has received mixed opinions

Address: Truong Han Sieu, District 1

Business hours: 11h30-23h30

Price: 17,000 VND / cup

Photo: Daily_wen85, maimai5988.

Reviews of customers:

Phuong Thao: “Free parking at the shop. A menu of different types of ice cream. Signature cream with fragrance”.

Thuy Tran: “Indoor and outdoor space. The shop can ship from 10 glasses or more. The longan ice cream has a few peanut seeds on it. Each ice cream has about 2 longan attached”.