It is said to be a “gift from heaven” as a “gift of the earth”, so the Western termite fungus on the market is extremely expensive in the market, up to 800,000-1,000,000 VND/kg, even at times the price is up to 1.5 million VND/kg. The termite fungus grows in forested areas and hills where termites reside. Depending on the weather, the termite mushroom season can last for 2-3 months. However, this fungus only grows around 3-4 am and needs to be harvested early in the day when the sun has not yet risen, otherwise it will fade or be damaged by termites. With drought often occurring in the West, the mushroom that was “rare and hard to find” is now more scarce. Ms. Thu Huyen, a seller of termite mushrooms in Ho Chi Minh City, said that this item is increasingly scarce, so traders and small traders compete fiercely for goods. So at the end of the season, the price is high, but when there are goods, customers take them all, there is no surplus. It is also because of the expensive price, so customers who want to buy this mushroom must deposit 50% in advance to get it. “This year, in addition to guests in Saigon, the number of guests outside of Hanoi ordered mushrooms quite a lot, some people ordered 3-4kg, waited half a month and still no mushrooms.” There are 2 sources of termite mushrooms for sale in Ho Chi Minh City: Eastern mushrooms and Western mushrooms with very different prices. Eastern mushrooms, mainly from Binh Phuoc, cost from 500,000 VND – 600,000 VND/kg (bud mushrooms) while Western mushrooms, especially Ben Tre mushrooms, cost up to 1.2 – 1.5 million VND/kg. According to Huyen, the reason for such a price difference is because the Ben Tre termite mushroom is fragrant, sweeter than other places thanks to alluvial soil, and the quantity is increasingly rare, so the price is increasing. However, recently, there has been a phenomenon that traders bring mushrooms from other places, mixed with mushrooms collected from the local to sell at high prices, buyers should pay attention to avoid buying wrong. The termite mushrooms can be cooked into many different dishes such as: stir-fry, grill, pour pancakes, cook porridge. If you buy a lot, you can store it in the refrigerator for about 1 week, if you want to eat it gradually, you must clean it, put it in a bag or box and then store it in the freezer, when eating. Just leave the mushrooms out, wait for them to freeze and cook, but don’t wash them because washing the mushrooms will lose nutrients. For many people, termite mushrooms are a gift from nature. This is considered “fortune heaven”, whoever finds mushrooms is considered lucky. (According to GiadinhNet)

Beef vermicelli combined with pork skin rolls, floating fat, crab cakes or beef balls… brings delicious flavors, awakening the taste buds of foodies. No need to spend time cooking, you can go to the following restaurants to buy takeout or order online and you will be served quality meals at home. Co Cuc beef noodle soup Every afternoon, Nguyen Van Troi market becomes a culinary paradise for many people. Here, Co Cuc noodle shop is popular with young people because of its eye-catching presentation. Vermicelli has a combination of lean spring rolls, tendons, and beef fat. The restaurant’s beef fat is the floating fat with a bit of meat on it. Lean ham is soft, not as big as pork belly. Diners commented: Nhan Do: “The broth is fragrant, sweet, and rich. Cha is delicious, the tendons are both soft and crispy, the fat is attached to each slice of meat, served with fresh vegetables, so it is not sick”. Hukha.foodaholic: “The broth is rich, sweet from the bones, fragrant with cilantro, lemongrass. The meat is stewed soft. The satay is crispy and spicy, but sometimes it goes stale if the restaurant is left out for a long time.” Ms Nhu’s beef noodle soup The shop attracts customers with beef noodle soup modified with floating fat. The pot of broth is smoky, fragrant, with a fancy layer of fat floating on top. The shop has beef and pork fat. Beef fat is soft, fatty, melts in the mouth, crispy pork fat is more chewy. When eating, diners dip a piece of fat with satay with lemon juice mixed with fish sauce. Diners commented: Lanwiththi: “This dish is a bit high in fat. Mixed bowl with encrusted, spring rolls, tendon, pork belly, floating fat. The floating fat has a light fat, but it’s tough to eat. The broth is rich. The price is good compared to the taste. downtown location of the restaurant”. Hukha.foodaholic: “She cooks Southern-style Hue beef noodle soup, rich but not strong in flavor. Soft and fatty beef fat enjoy with strangely delicious vermicelli, but will quickly get bored with those who don’t get used to it. I consulted online. The owner advises not to eat this dish often.” Hue Gia Hoi beef noodle soup The restaurant’s bowl of beef noodle soup stands out with pork skin rolls that are rarely found anywhere else. In addition, you can choose marrow or oxtail, sausage, beef balls, tendons, spring rolls, spring rolls or crab cakes… to make the meal more quality. Diners commented: Thu Huyen: “The pork skin rolls are fragrant, crispy outside, chewy inside. The broth is not too rich. Satay, fish sauce are combined harmoniously to increase the flavor”. Ansapsaigon: “Thick piece of beef, delicious yellow beef tendon, delicious pork skin rolls. The broth is just flavorful, not too strong of the fish sauce. The quality is okay in the price range”. Anh Duong Nguyen: “A bowl of vermicelli is priced at VND 44,000 including cartilage, tendon, ox tail, rare beef and pork skin rolls. If you order an extra piece of pork roll, the price is VND 20,000 / 4 pieces. The broth is rich in flavor. Those who have a light taste should enjoy it with raw vegetables, squeeze lemon and add satay.” Hue beef noodle soup 149 The beef noodle shop has a diverse menu with crab cakes, beef rolls, pork rolls, pork rolls, rare beef… The broth is rich, fragrant with lemongrass, with a slight smell. If eating at the restaurant, vegetables and prices will be available. For diners to buy, the shop prepares raw vegetables to eat. Diners commented: Thu Huyen: “The highlight of the special bowl of vermicelli is the 3 types of pork, beef, and crab rolls. It’s delicious and quite large. The taste of the broth is not too impressive. The shop actively serves large bowls, so you need to tell the staff. if you eat a small bowl”. Foodee_f97c27d8: “The vermicelli with spring rolls and rolls is as big as the reviews I read online but it doesn’t have any special taste, the broth is quite light. Staff attitude is not friendly. Price is high compared to quality”. How to make Southern standard beef noodle soup Southern beef noodle soup is a familiar dish of Vietnamese people. This recipe helps you have an attractive bowl of vermicelli with marinated beef.

Seafood noodle soup Seafood noodle soup is favored by many diners because of its fresh sea flavor and sweet broth. Noodles with a harmonious combination of shrimp, squid, crab bricks, squid rolls with tofu, sweet corn and blood is a suitable culinary suggestion for your trip in Vung Tau. Address: Tran Hung Dao Price: 50,000 VND / bowl Opening hours of: 6h30-11h and 17h-20h Seafood noodle soup has a strong flavor of the coastal city. Photo: Fojossi. Diners commented: Fojossi: “Fresh and clean processed ingredients. I am impressed with yellow squid, rich in marine protein and toughness. The broth is rich and clear. Seafood, the shop also has crab vermicelli and shrimp “. Banh Beo Cup, Cake Filter Enjoy the typical dishes of Hue such as banh beo, filter cake or cha in the middle of the coastal city, giving you a new experience. Duck cake is made from rice flour. Each cup of cake has a delicious taste, nutritious and outstanding appearance with minced shrimp, roasted peanuts and a little scallion. The filter cake is attractive again with a crust made from soft, tough, and delicious meat. Address: Le Hong Phong Price: 3,500 VND / item Business hours: 14h-19h30 You have the opportunity to change taste with Hue cuisine during a trip in Vung Tau. Photo: Hukha.Foodaholic. Diners commented: Thu Huyen: “You can choose water fern cake filled with shrimp powder, onion fat, with bread crumbs or minced meat. The flavor is not too strong.” Quynh Nhu: “If you go in a group of 2, you will be suggested by the seller to order a tray of 12 cups of banh beo. Filtered dumplings and rolls are available for 10 pieces / plate. Shrimp powder, peanuts, crumbs and onion fat combine to create eye-catching colors Fish sauce is mouth-watering, with carrots and white radish shredded. quite small but suitable for the price “. Bread shumai Banh mi banh mi is a popular dish in Da Lat (Lam Dong). Visitors to Vung Tau also have the opportunity to enjoy their own bread, with a small commercial pan with warm broth for you to dipping. The ration is impressed by the rich meatballs, the broth is made from bone broth. Address: Ms. Huyen Thanh Quan Price: 32,000 VND / piece Business hours: 12am-20h Diners dab the bread in a hot pot to feel the full taste. Photo: Anhsngoo. Diners commented: Koobifood: “Each pan has 2 soft, melted little balls combined with the fried egg, which is quite firm. The sauce is rich, but a bit liquid, a little thicker to make the bread will taste better”. Pasta With the harmonious combination of many ingredients, mixed noodles are street food that stimulates the taste of many diners. In Vung Tau, you have the opportunity to sip crab noodles or Sichuan spicy mixes, Taiwanese satay, and char siu. The noodles are ripe to chewy, absorbent, rich in sauce, blend with the ingredients to bring an unforgettable taste to diners for the first time. Address: Nguyen Van Troi Price: 50,000-90,000 VND / bowl Business hours: 11h-14h and 16h-22h Noodles mixed with many attractive variations to help you satisfy your taste buds. Photo: Hazi.taiwanfood. Diners commented: Thu Huyen: “The mixed noodles here are quite delicious. The sauce of the char siu noodles is a bit sweet, in return the meat is soft and flavorful, and pickled mustard greens are also combined to increase the attractiveness”. Hien Le: “The restaurant has a rich menu. I am impressed with Taiwanese beef noodles because of its rich flavor, soft simmered meat, and fat leopard eggs”. Korean style seafood fried noodles Jjamppong is a spicy seafood noodle dish that is favored by Koreans thanks to its delicious taste and simple cooking method.

On this day, the housewives everywhere frantically invite each other to buy floating cakes or together at home making cakes. And besides the familiar white glutinous rice cakes, many women have tried the variations to make cakes with colorful and colorful cute shapes, extremely interesting. Recently, on a famous culinary group, Ms. Thu Huyen (born in 1992, Hai Phong) shared how to make a water-float cake to create a very cute animal that made netizens like and share. The water-drifting cake that Ms. Thu Huyen shared on the Love Kitchen Association was extremely excited by the housewives. Ms. Thu Huyen (Hai Phong), her current job is to teach baking and passionately pursue baking In fact, in recent years, the shaped float cake has gradually become popular, alongside the familiar traditional drifting cake. How to make floating cakes is too simple, but to have cute shapes, besides being skillful, you also need to know some little tips. According to Ms. Thu Huyen, in order to successfully boil the animal-shaped floating cake, make the shape not separated, she sprayed a thin layer of water on the surface of the cake before attaching the details, paying attention not to let the dough be Dry when forming by covering any unused dough with food wrap. And below is how to make a very beautiful animal-shaped float cake by Ms. Thu Huyen, you can refer to: Resources: – 100g Thai sticky rice flour – 10g flat animal butter, if not replaced with coconut oil – 23g non-glutinous rice flour – The water to mix the cake must be boiling water, not using cold water will melt the dough – Color: You can use food gel color or natural color from beets, gardenia, pineapple leaves, mint leaves … – Cake filling: Green beans, sugar, a pinch of salt Making: Step 1: Knead the dough Add glutinous rice flour, non-glutinous rice, and butter to mix well. Then slowly add the boiling water to knead. Let it cool slightly and then knead without burns. Note not to pour a lot of water at the same time making the dough easy to paste, for water slowly will easily adjust the amount of water. Kneading until a soft, supple, and smooth dough is fine. If you want to create the color dough to squeeze more details for the drift cake, use the colors made from beets, gardenia seeds, pineapple leaves, mint leaves … blend in the desired dough and then knead. If more colored water is added then reducing the boiling water without powder will become dough. If using food coloring, add 1-2 drops of food coloring to the dough you want to create color, then knead it over and over again. Step 2: Multiply the cake Cook green beans with a pinch of salt, then beat them, mix well with sugar to taste, then rinse the filling into balls. Step 3: Squeeze the cake Take each small portion of the pellet round, press it flat then put the green bean filling in the middle, the ball round. Step 4: Shaping Compared with shaping dumplings, floating cakes have the advantage of comfortable shaping time, not brewing. Coloring part: Optimal color is powder. It is okay to use watercolors (natural colors), however, if only the water color does not go up to the correct color and make a paste. How to shape the shape from the main to sub details. You can be creative as you like, just pay attention to cover the dough to prevent the dough from drying, difficult to shape, the dough is not smooth, the dry powder drops the details when boiling, you can spray a thin layer of water. on the surface of the cake if it is dry. Step 5: How to boil cake Prepare a pot of water, bring to a boil. When the water is boiling, let the cake boil, boil over medium heat, the cake is floating for 3 minutes, take the cake out and soak it in cool water. Broth broth: using Korean black sugar to create beautiful colors. Use 2 tablespoons of black sugar pho, add 500ml of water with just the right amount of white sugar, add ginger as you like. Boil. After boiling, you can enjoy the cake with sugar water. Nguyen Tinh Photo: NVCC