Bitter tomato soup often has a lot of hot and “bitter” chili peppers to enjoy, not … complain. More sophisticated, pork skin cut about two knuckles cooked in a pot of bitter tomato soup, increasing the fat, chewy and delicious taste significantly. Dried fish is a popular reserve food of the mountainous people and it is unknown when the Ede people can choose the head of a dried herring cooked with bitter eggplant – it is deliciously compatible. Perhaps the aromatic herring oil, which is often canned, is “different”, using canned fish to cook bitter tomato soup instead of crushed herring heads – still not inferior to each other. Ede people often use this dish with rice. Because they have a habit of eating quickly, they often cook this dish a bit thick to eat with rice. They often squeeze into handfuls with eggplant and eat, the bitter and spicy taste makes the dish more delicious, bitter eggplant is also a valuable medicine to help increase resistance. According to the Ede, bitter eggplant is not eaten raw like eggplant, but only cooked. Can buy a lot to cut pieces to dry, hang the kitchen truss gradually; Before cooking, soak in water for about 5-10 minutes, the eggplant is soft and the bitter taste is not lost. Bitter eggplant grows wild on upland fields and is planted in many gardens, almost every house of the Ede has bitter eggplant. The tree has thorns, has fruit all year round, has few and many thorns; The more thorns, the more bitter, bitter like bitter melon.

This dish is strange. Now I only know venison tendon, beef tendon… but have not heard of tuna tendon. In fact, vertebrates are tendons, made of collagen, that function like ligaments. Small fish also have tendons, connecting the head and body like a tiny thread. Housewives called blood tendons. After washing the fish, use a knife to cut across the body, 1cm from the head and body; both sides have veins like white thread. To make fish no longer fishy and more delicious when processing, when making fish, these two blood tendons must be pulled out. Fried tuna tendon with fish sauce. Before 1975, tuna was not popular because it was believed that leprosy was itchy. Only adults eat. Children are forbidden. I secretly tried to eat, only felt itchy because it was delicious. Later, as a tourist, I saw people from other countries eating halibut, the price was not cheap. Good new research, the tuna that was criticized for being leprosy is a net tuna, about five or three kilograms back. The world’s favorite tuna is ocean tuna, fished individually, weighing fifty or seventy kilograms or more. There are children weighing nearly half a ton. Wild tuna (humpback fish) has many types, living in warm sea, far from the shore (about 200km). In Vietnam, tuna is a type of big-eyed, yellow-fin tuna. This is a valuable source of export seafood and nutritious food, easy to process into many delicious dishes. Tuna fishing season begins at the end of the lunar year, from the waters of Quang Tri, Quang Binh. After Tet, move gradually to Da Nang to Binh Dinh, then south from Thanh Minh Tet. The most popular tuna product is a fillet, half a hand, 3-4 cm thick, red au. The next thing is fish tendon, ivory white; eggs and stomach reddish brown; dark brown eyes. Delicious dishes made from tuna such as: sashimi (eaten raw), salad (Russian salad), pan-fried, fragrant stock or tomato, spicy hot pot, water bath (fish eyes, with Chinese medicine)… Especially tuna tendon is a strange, delicious, easy to make and nutritious dish. Fried tuna tendon with lemongrass and chili. Only tuna weighing over 40 kg has ribs for food processing. Each one has two strands. The length depends on the weight of the fish and is usually the size of a thumb. Ivory white veins, looking through the fat, made of collagen, so it is very good for health and reduces the aging process of the skin. The tendon has moderate toughness, it can be fried, fried, grilled with spices or cooked in hot pot, cooked with vermicelli with fillet, eggs, tuna stomach … It is recommended to buy preliminarily processed tendons, vacuum packed, half a kilo each. When processing, just rinse, pour hot water mixed with a little wine and marinate spices. Grill the chili to keep the pieces whole. The charcoal stove is the best. Eat wherever you go, bake there. Just eat and blow fresh coffee. Fry, stir-fry, cook hot pot… then cut in half, slice lengthwise into large pieces. Grilled tuna tendon. Photo: Da Thanh Seafood Fry lemongrass and chili until crispy lemongrass, garlic, and fragrant chili. Fry the tendons separately, about a few minutes to be cooked. When fried, add a little chili sauce, the cooked veins have an eye-catching golden brown color. Mix the stir-fried tendon with lemongrass, chili, and garlic. Take cucumber, tomato, cut into half pieces, turn your back, form butterfly wings, add onion or chili fiber in the middle, and you will have butterflies around the plate of fragrant tuna tendons. Dip chili sauce, soy sauce or sweet and sour fish sauce depending on your preference. Eating with bread, vermicelli, rice are delicious. This dish is served hot, the appetizer is a bit expensive. Tuna tendon is vacuum packed, so it is easy to transport and preserve. Cook sweet and sour hot pot, cook noodles separately or with fillet, stomach, tuna roe according to the general recipe, just different ingredients. Cook separately, especially grilled, fried, and stir-fried dishes. Everyone who tried it for the first time nodded, because the taste was sweet, light, fatty, fragrant, lumpy, chewy, soft… it’s hard to describe. The eater tried to guess, but couldn’t figure it out. Not squid ink. Nor is it like beef tendons, venison tendons, or the flesh of any other animal. Just know how strange and very delicious. A company employee bought fried lemongrass and chili, invited the whole family to try it. Everyone is also full of praise. Asking the price, you jokingly said ten times, more than 1 million a kilogram. The family thought it was true, shaking their heads: “It’s a bit expensive, if you buy a few hundred you can buy it often”. In fact, the price of tuna tendon is only about 1/2 of a fillet. The price is quite cheap, perhaps because many people do not know. Hearing about tuna tendon, everyone widened their eyes and thought it was a joke. This dish is not only “delicious basket breaking” that anyone can make. As easy as frying an egg. Eat once, sometimes addicted.

Dang Van Hai is the son of Phu Cat land, Binh Dinh 9X shared, from a young age he liked to see the beauty of nature through TV programs. Growing up, the desire to explore nature, learn about the life and culture of the regions always motivated Dang Hai. Therefore, he “embarked” to study photography and filming to “record digital diary” about the beautiful scenes he went through, preserving the most meaningful moments of his youth. On his journey, Dang Hai went to all 63 provinces and cities of Vietnam. Each trip left him with unforgettable impressions, aroused the national pride and love of the country of the Binh Dinh native. “For me, every trip is an exciting experience of youth. The more I travel, the more I realize that Vietnam has so many things to love, many beautiful scenes to be proud of and to show off to international friends,” 9X expressed. The more I go to 9X, the more I realize that Vietnam has a lot to love, many beautiful scenes to be proud of and to show off to international friends. Every destination, every altitude gives the boy born in 1993 the feeling of victory over himself when he arrives. In 2015, he completed a trip across Vietnam by motorbike. After reaching the end point, the young man sent his motorbike to Binh Dinh by train, while I traveled by plane. In 2020, Dang Hai has a memorable trip with a 24-day trip on the East Sea. With a camera and camcorder, Dang Hai followed a tuna fishing boat departing from Ben Da port (Vung Tau) to move towards the territorial waters of Malaysia and Indonesia. During 24 days, Dang Hai experienced being a real fisherman, watching the sunrise in the vast waves and immersing in the life of the sea. After a series of days floating on the waves, the boat moved to Ninh Thuan and then back to Vung Tau. From the waves to the forest, but Dang Hai’s biggest difficulty is not on the trekking journey, but from the family side. “People at home are very worried about their safety when they find themselves in many places with difficult terrain, where the temperature drops to 2 to 3 degrees. But passion is the hardest thing in the world, so I can only encourage my family and prepare more carefully for the trip,” he shared. Tuna fishing image taken by Dang Hai on a ship departing from Ben Da port (Vung Tau) moving towards the territorial waters of Malaysia and Indonesia. Moss season on Hon Kho island, Nhon Hai commune, City. Quy Nhon, Binh Dinh province Moss season on Hon Kho island starts in April and ends at the end of June In each new land, the young man always values ​​his own experience. Those experiences are created from looking at the majestic natural scenery; eat typical dishes of each region; exchange, make friends with many indigenous people or understand more about the cultural identity of the locality. Talking about the idea of ​​’hunting’ pictures on craggy roads, for Dang Hai is a ‘great dream’ of travel enthusiasts. A backpack containing personal belongings with a camera and flycam. The computer opens with the work screen. Sitting in the middle of a zigzag pass, in the distance is a high mountain, covered with a magical mist. Sharing more about the special point of his works, Dang Hai said: “The difference probably lies in the destination. The mountains and the sea are places where it is easy to seduce your feet. Mountains bring strong beauty, sea brings gentleness. When these two elements blend together, it creates a lacquer painting of a fairy-tale scene. Anchovy fishing nets Nhon Ly, City. Quy Nhon, Binh Dinh province The romantic sunset on the Ta Nang – Phan Dung trekking palace The beauty of K50 waterfall (Gia Lai) is likened to a “sleeping princess in the forest”. About the upcoming plan, 9X said he will depart for the Northwest region, especially Mu Cang Chai after the epidemic is over. Although he has been here before, this time, Dang Hai wants to experience the Northwest in a different way. It is a Northwest of the ripe rice season, paragliding over the golden season of Mu Cang. “I am proud of Vietnam, a safe, friendly destination that always welcomes anyone who comes here with open arms.” In addition, Dang Hai also wants to remind each individual when traveling to always be conscious of preserving the natural landscape and protecting the environment. “Let’s rebuild a green, clean, beautiful and poetic Vietnam!” “I am proud of Vietnam, a safe, friendly destination that always welcomes anyone who comes here with open arms”

As the planet’s green lung, oceans produce more oxygen than trees and cover 70% of the Earth’s surface. However, overfishing, pollution, acidification, offshore drilling and other habitat destruction problems are harming oceans around the world. In celebration of World Oceans Day on June 8, Finless Foods, a company specializing in the production of plant-based and cell-cultured seafood alternatives, has announced a new product: Tuna of plant origin, to helping consumers advocate healthy oceans. The new product will be available in restaurants and food service channels in 2022. Create seafood alternatives with delicious flavors Finless products provide consumers with an alternative to traditional seafood to help create a more sustainable future and healthier oceans. Finless creates these alternatives through plant-based and cell-culture processes. To make plant-based tuna, Finless cuts and cooks vegetable ingredients. The ingredients are then seasoned to mimic the taste and texture of tuna. This plant-based tuna can be substituted for raw tuna in sushi and other dishes. To create cell-cultured tuna, Finless collects cells from high-quality tuna and provides them with nutrients (such as sugar, salt, and protein). The cells grow on “scaffolds” to create a tuna-like structure. Finless discovered a new plant-based tuna product by testing scaffolding options for cell-cultured tuna. Flavoring a selection of scaffolds using plants not only helped them with the experiment, but it also helped them realize they had made a delicious plant-based tuna. Finless continues to develop both plant-based and cell-based fish products. “Our cell culture product framework is still being worked on,” said Michael Selden, CEO and co-founder of Finless Foods. We are working on regulatory approval for cell-cultured tuna and plan to bring it to market in the coming years.” Michael Selden, CEO and Co-Founder of Finless Foods Explore options Consumers want healthier and more sustainable options than today’s wild-caught seafood. Selden says there are two main ways to explore seafood alternatives that will delight consumers: They focus on conventional products or exotic products. Popular seafood products that are favored and eaten by consumers are tuna, salmon and shrimp. But there are more exotic options that can also be pursued. “Seafood that is localized to a specific geographic region and has limited distribution is the perfect choice for products of cell or plant origin,” says Selden. For example, Japan has a species of eel that is only sold in the country because there is no farming and the supply is extremely limited. It can be produced through cell-based technology.” Selling alternative solutions Finless Foods now wants its sustainable food products to appeal to a wide variety of consumers beyond vegetarians and those interested in the ethical aspects of traditional seafood. However, to attract more people requires selling the product at the right price. Cell cultured tuna is currently priced competitively with bluefin tuna in restaurants and is considered expensive. Although the price of cell culture tuna is closer to the low end of restaurant bluefin than to the high end, it is still seen as difficult to afford for many consumers. Finless is working to reduce prices to make the product more accessible. “Over the next year, we plan to introduce prices below the price of bluefin tuna at all restaurants and, over the next two years, below the global wholesale price of bluefin,” Selden said. . By applying science to create delicious food, sustainable seafood production aims to help save the oceans from overfishing. Pricing these products appropriately will make it easier for consumers to switch to seafood alternatives more often.

High-end restaurants often limit serving food delivered at home because the shipping process more or less affects the quality and appearance of the dish. However, the Covid-19 epidemic has changed the situation. Luxury restaurants also have to change their home delivery business to meet the needs of diners during the epidemic season. If you want to have a hearty meal at home as good as a restaurant, you can refer to the quality food delivery addresses below. If you are on the eat clean diet, you can choose this address to order nutritious food. Green Garden’s healthy menu is quite diverse, suitable for lunches of office workers working from home. I used to order lunch at this restaurant which consisted of pan-seared salmon with lemon butter sauce, chia seeds cooked with milk and fresh fruit. 2 servings meet my criteria of being quick and nutritious for lunch. The main dish has a sweet salmon part, mixed with a rich, aromatic lemon butter sauce that drowns out the fishy taste of the fish. The meal is neatly arranged in a paper box, the sauce is also kept separately, the green vegetables including cauliflower, collard greens, lettuce, cowpea are neatly trimmed, not crushed. The hot portion causes the container to collect moisture during transportation, but does not affect the taste of the dish. After finishing the main course, I enjoyed a dessert with chia seeds cooked with milk and fresh fruit. Before delivering the food, the restaurant told me to put the chia seeds cooked with milk in the refrigerator before enjoying. The fragrant milk is balanced by the refreshing fruit taste. The pieces of fruit are carefully cut into circles, just eaten. This is my favorite part about this dish because many places often cut the fruit into squares that are quite difficult to eat. This dessert is also placed in a paper box with a silicone lid carefully, to avoid spillage during transportation. Before the epidemic broke out again, I had the opportunity to go to this restaurant and enjoy Vietnamese dishes with strange variations. Anan Saigon is the right address for those who are looking for new flavors through familiar dishes. The menu here includes dishes that sound both strange and familiar such as wagyu beef fried rice, snail pizza, tuna tacos, one-shot vermicelli, vegetarian spring rolls… The restaurant’s dishes are carefully prepared from the start to decorate before serving diners. Therefore, when switching to delivery, restaurant owners are also concerned when the packaging and transportation process can affect the beautiful dishes. This restaurant in the top of Asia’s best still serves home delivery to adapt to the pandemic situation. The meals are neatly arranged in styrofoam boxes, the lid of the box is often marked with good wishes sent to diners. Most of the items on the menu have delivery and apply many promotions to attract diners. From May 28, Quince restaurant also announced that it will stop accepting customers to dine in, only selling takeout or online orders. This restaurant is an ideal place for diners who love European food. The typical culinary style here is that the dishes are grilled on a wood stove. The last time I went to Quince, I enjoyed the tuna foie gras. The dish has a rather strange taste, is a contrasting combination of grilled fatty foie gras, mixed with the smell of smoke from firewood and a piece of fresh tuna that is toasted through the surface. The menu here is diverse, home delivery dishes are included in the restaurant’s monthly fixed menu, ranging from 200,000 VND to more than 1 million VND. The food here is suitable for a hearty party held at home. You can order BBQ lobster, avocado salad, BBQ cauliflower, lamb tenderloin with spicy muhammara sauce… to enjoy with your loved ones. If you love the taste of Mediterranean dishes, you can order food at Amun with dishes made from sheep or beef. In addition to Mediterranean-style dishes, this restaurant also has typical Moroccan lamb stew worth trying. The dishes at Amun are also suitable for a luxurious dinner with the family. You can order Amun beef short rib (beef ribs stewed in wine with mashed potatoes), Mediterranean charcoal grilled lamb skewers or charcoal grilled composite skewers. The restaurant only accepts shipping orders at the latest until 22:30 on weekdays. This restaurant specializes in hand-crafted dishes with fresh ingredients, preserving the flavors of traditional Italy. Pasta Fresca’s signature dish is the noodles. Diners can enjoy traditional Tuscan maremmani pici, black linguine, and cappelletti pasta. The dishes here are all meticulously prepared by Italian chefs. Last house dinner, I ordered smoke salmon salad (smoked tuna salad), fries topped with rosemary Parmigiano cheese, Australian steak BBQ with pita bread for 3 people. Because the transportation from Thao Dien to my house is about 7 km, the distance is quite long, so the potato part is a bit soft, but the taste is still guaranteed. The meal I ordered is subject to the promotion of free pizza margherita.

Tuna ingredients: – 320g tuna fillet, cut into 8 bite-sized cubes – 80ml soy sauce – 40ml sesame oil dầu – 1 teaspoon of white sesame oil – 2 avocados – 20g fresh ginger gừng Ingredients for making coffee sauce: – 4 cups of ristretto coffee – 20g sugar – 2 lemons, peeled and juiced – 1 small bell pepper – Fresh smell – 2 green onions – 200g cream cheese phô – 4 natural chili peppers Making: – Separate the avocado flesh, drizzle with lemon juice and cut into bite-sized cubes. – Diced bell peppers, add chopped coriander, season with salt and pepper to the cut avocado meat – Marinate the tuna fillet with soy sauce, sesame oil, fresh ginger and grated lemon zest, sprinkle a little white sesame oil and finely chopped onion on top. – Make coffee sauce: Heat ristretto coffee and sugar over medium heat until the solution thickens into a syrup. Be careful not to let the sugar burn, leading to a bitter syrup. After cooking, let the syrup cool. – Presentation: Whipped cream cheese and pour into a cup, spread the prepared avocado salad on top of the cheese and place a layer of tuna on top, garnish with red pepper and drizzle with ristretto coffee syrup. Can be eaten with sweet potato cake. Perform: Chef Ngoc Quyen

The dashi broth is made from nutritious food ingredients. There are many types of dashi broth with different names derived from the ingredients used to make the broth, such as vegetable and fruit dashi broth; seaweed dashi broth, dried anchovies or dashi broth made from seaweed, tuna. In particular, tuna seaweed dashi broth is the top priority for Japanese mothers when preparing food for babies of weaning age because it contains seaweed – the number 1 food in Japan that helps provide iron as well as iron. other important micronutrients. Phuong Le (commonly known as Rabbit’s mother) has been a bride in Japan for many years and has two lovely children, Rabbit (nearly 2 years old) and Soc (7 months old). Baby Rabbit – Phuong Le’s daughter is now nearly 2 years old. 7 month old baby squirrel. Ms. Phuong Le said that when Rabbit was 5.5 months old, she started giving her baby Japanese-style weaning and the same for Soc. Having learned from many experts and mothers in Japan and understands the benefits of dashi broth, she always prioritizes using dashi when cooking food for her children. “ A Soc’s meal always consists of 3 dishes: thin porridge cooked in dashi broth, minced meat, small raisins and a vegetable dish. The purpose of cooking porridge, vegetables or fish meat separately is for the baby to recognize the taste, the mother knows what kind of food she likes or dislikes to adjust the processing accordingly. At the same time, processing into individual dishes will help children eat more deliciously “, shared Rabbit’s mother. Phuong Le often makes dashi broth to cook food for her children. Therefore, every time he eats, the baby squirrel is very excited. Here is a recipe for sweet, non-fishy tuna seaweed dashi that most children in Japan love shared by Rabbit’s mother: Prepare materials: – 15cm seaweed (kombu) – 10g katsuo (dried thinly sliced ​​tuna). Katsuo bags are often sold in abundance in Japanese supermarkets. Currently also present in the market of Vietnam. – 1 liter of clean water How to cook dashi stock: – Wash the seaweed, cut it into small pieces (seaweed is taken from the sea and then dried and packaged, not cleaned, so it must be washed). Seaweed needs to be washed before putting it in the cooking pot. – Put the seaweed in a pot with 1 liter of water, soak it for 30 minutes (so that the seaweed slime and the sweet flavors are absorbed into the water). Then boil. – After boiling for about 30 seconds, take out the seaweed, add the tuna. Do not simmer the seaweed for too long as it will make the dashi water fishy. Thinly sliced ​​dried tuna is now sold a lot in supermarkets. – Cook for about 30 seconds and then filter the tuna residue. Filter out the tuna residue… …remaining tuna seaweed dashi broth. – Let the dashi cool, put in the freezer tray. Every time you cook, take one out, very convenient. The dashi stock can be frozen in the freezer for about a week. – Once a week, cook the seaweed dashi broth – tuna you can use for the whole week. Good luck moms!

Illustration. Image source: Internet Resources: 1 slice of bread avocado 1 chicken egg Thin bread rolls, smooth butter spread on toasted bread. The shell is the egg, then put it on the bread, sprinkle with pepper and you can use it. You can add eggs to the grill if you like. Simply, bake bread, hard-boiled eggs, sliced ​​avocado and have a healthy breakfast combo. Deep fried butter roll Illustration. Image source: Internet Resources: Butter Egg Crispy flour Lemon Cooking oil Mayonnaise Chili sauce Spices of all kinds Making: Prepare ingredients: Wash avocado, cut lengthwise to taste. Squeeze lemon juice, beat eggs with a little salt. After preparing the ingredients, drizzle the lemon juice over the avocado slices. Then sprinkle salt, pepper, seasoning seeds on the butter to absorb the flavor. Next, roll the butter over the egg, then into the deep-fried dough so that the dough sticks all over the butter. Heat the oil in a pan on the stove, then add the breaded butter and fry until golden brown and take it out to drain the oil. Finally, put 1 tablespoon of lemon juice, 3 tablespoons of chili sauce and 3 tablespoons of mayonnaise in a bowl, mix well to make a dipping sauce. Tuna Butter Roll Sandwich Illustration. Image source: Internet Resources: ½ avocado, diced and mashed. 2 slices of sandwich Steamed tuna meat, shredded and marinated with pepper, salt, and mayonnaise. Mayonnaise (50g) Salt, pepper, 1 thinly sliced ​​tomato Making: Remove the edge of the bread and roll it thin. Butter the sandwich, arrange the tomatoes to the tuna, and then roll it up. This dish is best served with ketchup/chili sauce.

Phu Yen is a coastal province with 8 districts, located between Nha Trang and Quy Nhon. Transportation to Phu Yen is very convenient, visitors can take a bus from Quy Nhon to Phu Yen. Besides, every day there is a flight that lands at Phu Yen airport, a short taxi ride from town. Located in An Ninh Dong commune in Tuy An district, Da Dia Reef has become one of the must-visit places in Phu Yen. The site consists of about 35,000 basalt columns created from volcanic eruptions millions of years ago. When hot basalt flows meet cold water, they solidify and create various shapes such as circles, pentagons, hexagons and rare polygons. The dark blue color of the rock combined with the clear blue water from the sea brings an unforgettable experience for visitors. Tam Giang Dam on Tam Giang River is also in Tuy An district. Dams are very important for the rice fields in Tuy An district. You can cross the dam, but be careful not to fall into the river. This is known as the first place to watch the sunrise in the country. To get there, you will have to climb 110 spiral stairs, so have a snack before going up because there are no restaurants in this area. From above the lighthouse, you will see the stretches of beaches in Phu Yen. Try to wake up early and get there at 4 am to witness the sunrise, it will be a truly worthwhile experience for visitors. The fee to Dai Lanh lighthouse is 10,000 VND, this fee is used to protect the lighthouse. Famous from the movie “I see yellow flowers on green grass”, Bai Xep has become a great place for nature lovers. This place is so wild and peaceful. However, the images in the film do not show the true beauty of Bai Xep. The green color of grass and cacti along the hillside makes the scene surprisingly beautiful. Right below Bai Xep, you can see the coast, where thousands of dark stones create a song in harmony with the waves. Ong Cop Bridge is the longest wooden bridge in Vietnam, up to 400m. It connects An Ninh Tay ward (Tuy An district) with Song Cau district. This bridge became famous in 2017 when it appeared in the reality TV show Amazing Race Vietnam. It takes about 10 minutes to walk across the bridge. Don’t forget to make some photo styles to keep the memorable memories. Seafood is something not to be missed when coming to Phu Yen, with grilled blood clams being one of the local specialties. Other specialties such as tuna, oysters and apricot fish from O Loan lagoon are also very popular. As the home of tuna, you can enjoy tuna in all its forms in Phu Yen: sashimi, steamed tuna eyeballs, grilled tuna and more. Grilled spring rolls and spring rolls: This is a type of spring rolls served with a special dipping sauce consisting of mixed grilled pork, vegetables, rice paper and spring rolls. Chives cake soup: This is a delicious dish that will surely make you remember forever. This light “soup” is like a sea of ​​blue specks swimming in a clear, light, and richly sweet broth. Banh beo: This is a very delicious cake in Central Vietnamese cuisine. It is white and has a bit of a salty filling in the middle, usually shrimp puree.

Recently, Naomi moved to New York (USA) for work, but Naomi’s latest photos show that she is not only creative, but still working hard to stay connected with her native Japan. Looks like sushi. Photo: Naomi Watanabe, Yuni Yoshida. Naomi recently introduced the Spring Summer collection for her Punyus fashion line, with photos that viewers won’t want to take their eyes off. In those photos, at first, most people thought they were typical Japanese sushi pieces. But looking closely, it turned out to be… Naomi. It’s also not a collage of Naomi’s face on a piece of sushi, but just a way of using light, color, angle …, to make Naomi look like she turned into sushi. Photo: Naomi Watanabe, Yuni Yoshida. In fact, Naomi is wearing a white outfit, sitting in front of a very large white cotton ball, holding many colorful objects to look like sushi. It was the light and the shadows that made it all look like a piece of sushi rolled in seaweed. Photo: Naomi Watanabe, Yuni Yoshida. In addition, the oranges are pretended to be salmon roe, the red books look like tuna, the blue books represent cucumbers… Photo: Naomi Watanabe, Yuni Yoshida. Netizens in Japan did not regret praising Naomi. They feel proud that Naomi not only showcases her fashion brand, but also emphasizes Japanese culture. Photo: Naomi Watanabe, Yuni Yoshida. According to Naomi, her Punyus brand has a variety of products in sizes, especially oversized fashion, so that anyone can “enjoy fashion without stress”. Thuc Han According to many sources

Balut Illustration. This dish is very popular in Southeast Asian countries such as Vietnam, the Philippines, Cambodia, and Laos. In which, the duck eggs are incubated for 16 to 20 days, then boiled and eaten with sliced ​​fresh vegetables and ginger. Most foreigners will not dare to eat duck eggs because it feels like a scary dish. Durian Despite its very eye-catching colors, this famous fruit of these Asian countries is not popular with Western tourists. For many people, the smell of durian is quite unpleasant, so they have to cover their noses a hundred meters away. Even some tourists cannot eat this fruit even a piece. Rotten tofu Considered a dish of the Chinese in the past. Stinky tofu tastes like rotten feces, but to the person who eats them, it tastes delicious, extremely ecstatic. This dish is usually deep fried, served with sauerkraut and soy sauce. For Western guests, trying tofu is definitely a difficult and unforgettable challenge. Tuna eyes This is one of the most exotic Japanese specialties. Tuna eyes are very hard, only the cone-like jelly can be eaten after steaming. This dish makes many Europeans dare not look, let alone eat. Shirako (fish genitals) Shirako is made with sperm sacs from fish. According to many people, shirako is not easy to eat. Its taste has a strong smell but the Japanese love to eat fresh shirako. Bat soup Although bats are also often eaten by many Asian countries, seeing black bats in a bowl of specialty Indonesian soup still makes many people feel scared. Natto Natto is a type of fermented soybean with a very unpleasant smell and sharp taste. On the surface of natto covered with viscous, silk like spider webs. Most people can’t eat natto because they can’t stand the smell of it, not because it doesn’t taste good. Raw horse meat Basashi – raw horse meat is a traditional Japanese dish. The meat is thinly sliced, easy to put in the mouth, served with grated ginger and some herbs, dipped with shoyu soy sauce. Although many people commented that the taste is not bad, for Western tourists, eating red meat is still a big challenge for them. Insect In many Asian countries such as Thailand, Cambodia… insects are an indispensable part of culinary culture. Here, insects such as spiders, scorpions, locusts… are often piled high and ready to be used as snacks. Many people who eat insects will find the food very delicious and nutritious. However, for many people, trying dishes made with insects still requires a lot of courage. Fresh octopus This is a famous Korean dish. The tentacles of the octopus are chopped and eaten as soon as they are grabbed on the plate, or if you are braver, you can eat the whole one. However, eating the whole octopus is quite dangerous because the suckers on the tentacles can stick very tightly and cause suffocation.

VTC News said that Cat Hai district (Hai Phong city) is considered the capital of giant round gourd, many weighing up to 15kg. Not only has a unique shape, but this gourd has a thick pulp, a rich “unique” flavor. Gourd Cat Hai has thick pulp, picked at the right time, the cakes will be delicious. Gourd can stir-fry with garlic, dip hot pot but the best is to cook soup with fresh shrimp. In particular, many Cat Hai people, when cooking this gourd soup, add a little amaranth rice, the soup will be very sweet. Giant gourd. According to Mr. Doan Quang Chiem, one of the households with the largest potting area in Nghia Lo commune, the variety has been around since ancient times, and has passed down many generations. Previously, people planted pots to make pots to draw water to serve the production of salt water and fish sauce manually. Recently, when the craft of making handmade salt in Cat Hai became an old one, gourd was used for daily food processing. Leaf ornamental type change 4 fancy colors Vietnam Agriculture Newspaper reported that recently, in Sa Dec flower village (Dong Thap), ornamental plants with the name of tam tam, a special feature of this tree are that the leaves can change 4 colors continuously. When the buds first come out, the leaves are pink, then gradually turn white, then marble and finally green. In addition to the beautiful color changing leaves, the tree also produces white flowers, especially in sunny places, the more beautiful the tree grows and the more beautiful the leaves are. Three-year trees around 2 years are sold for more than 1 million VND / tree. Trees shaped like pine trees, selling price up to 15 million VND / pair. The bigger the tree, the higher the selling price. For trees with perennial shape, the price of trees is hundreds of million dong. Because it is fancy, easy to grow and has a name that brings luck, despite its high price, this tree is still selling very well. The tamarind tree is native to Thailand. Plants are grown by extracting branches, belonging to the tamarind family, easy to grow with few pests, flexible branches, so they are often used to shape bonsai. The ‘unique’ specialty in Phu Yen has been eaten and addicted Tuna eye is considered an “exclusive” dish of Phu Yen. In 2014, this dish was voted by the Association of Records for the top 10 most famous seafood specialties of Vietnam. The “unique” specialty in Phu Yen (Photo: GiadinhNet) Being a type of seafood with high nutritional value, tuna is a nutritious food source and can be processed into a variety of dishes. In addition to the exported meat, the local people created the Chinese medicine stewed tuna eye dish. Over time, tuna eyes have become a familiar dish and one of the famous specialties of Phu Yen land. Despite its popularity, this specialty still makes many people “terrified” because the tuna eyes are very large, the size is as big as a rice bowl or more. Many diners do not have the courage to taste it, but when they eat, they are addicted. A flock of thousands of fish come to Dong Thap people’s houses “ask for food” Recently, there have been many wild fish flocks moving to river wharf and fish pond of people in the West “asking for stay”. Recently, a herd of fish including thousands of pangasius flocked to the river wharf of Mrs. Nguyen Thi Nhan’s house (in Doc Binh Kieu commune, Thap Muoi district, Dong Thap province). The Dan Tri newspaper said, currently the number of pangasius “carried” by Mrs. Nhan has reached about 2,000, each weighing 1-3kg, some weighing up to 4-5kg. In addition to pangasius in the early morning or late afternoon, there are also tilapia, barramundi, and catfish … to her boat station begging for food. Since the day there were fish flocks, Mrs. Nhan’s family always laughed loudly because visitors from different places came to play, many people even brought food to the fish. According to Mrs. Nhan, this herd of pangasius is very brave. Anyone can touch them, even hold food in their hands and feed the fish with their mouths without fear of biting or stabbing the hand. Mrs. Nhan often calls the fish “children”. Every time she goes away, she “tells” herd “to swim around the house, do not swim far away to listen to her or they will catch it”. Unique bee sauce U Minh Speaking of U Minh Melaleuca forest, it is impossible not to mention honey specialty. When the hive is exploited, people get many things such as: honey, beeswax and bee pupae (young bees) … Honey as gifts, medicine, beeswax used in medicine and cosmetics; Young bees are a delicacy for guests. According to the Ca Mau Newspaper, people have processed many dishes from young bees such as bees mixed with banana corn, steamed melon leaves, guise leaves, fried flour, … and especially bee sauce, famous delicacy. U Minh Ha area. Ms. Tran Thi Van (owner of Hai Ngo bee paste establishment, U Minh town) said that after different honey falls, she found that the stowage of young bees was too much, it was wasteful to leave, so she tried the bee paste to eat and give it to her. the neighbor’s child. Seeing that the bee sauce was so delicious, she came up with the intention of doing business in this profession and shaped the famous U Minh brand of Bee sauce. Ms. Van is concocting bees to take pupae to process bee sauce. In the past, when honey was harvested, bees were left hidden in the forest. Now bee stalks are used to make fish sauce. 1 kg of bee honey is priced from 50,000 to 60,000 VND. Making bee sauce also goes through many stages. Bee sauce has a fatty taste, fragrant smells of honey and hearing, served with bacon and forest vegetables, guise leaves, fig leaves, herbs … One thousand precious coins of 9X Da Nang Mr. Tran Van Nam (SN 1992, living in Da Nang City) has had a passion for ancient money since he was in high school. After graduating with a master’s degree in Japan, Mr. Nam returned home and gave up the opportunity to become a lecturer. to “feed” passionate about collecting coins. After more than 8 years of charm with the profession of collecting ancient coins, Mr. Nam currently has a collection of about 10 thousand Vietnamese coins and almost all coins from countries around the world, not to mention stamps. votes, old papers. “I have collected a lot of notes over 100 years old like Russian, German in 1905-1907, Dong Dong in 1907-1908 … I own one of the biggest bills. the Russian world was printed in 1910, ”said Nam in this newspaper. Hanh Nguyen (Synthetic)

Pan-fried tuna fillet Pan-fried tuna eggs Learn more about tuna is a nutritious food, easy to cook into many delicious dishes, especially tuna. The tuna fishing season starts at the end of the lunar year, from the waters of Quang Tri and Quang Binh provinces. During Tet, we will gradually move to Da Nang to Binh Dinh, then down to the South from Tet Thanh Minh. The most popular tuna product is fillet, half-hand size, 3 – 4 cm thick, red au. Second is the fish tendon, ivory-white color; reddish brown eggs and stomach; dark brown eyes. Delicious dishes made from tuna such as: sashimi (raw), salad, sautéed, braised, hot pot, vermicelli, distillation (fish eye) … The easiest and fastest way is to fry the caviar or whole fillet. Season the fish with some spices, garlic onion in hot oil, fry over medium heat. When the fish outside turns white brown, the inside is ripe and delicious. Scoop fish to a plate, eat hot with rice, bread, french fries with a little herbs, boiled vegetables … depending on your preference. Fish, eggs are sweet, sweet, creamy and fragrant. Tuna noodle soup To cook noodles or hot pot, the fish will be cut into 2 – 3 cm pieces. Ribs of fish, eggs, stomach, sliced ​​just right. Soak in dilute salt water for about 1 hour, take out, rinse, drain. Marinate fish with onion, chili, fish sauce, monosodium glutamate. Boiling water, remove fish, tendons, stomach and eggs, respectively. Let the water boil for a few minutes, let fragrant slices, cut the areca tomatoes. Let the water boil for a few more minutes, lower the heat, season just enough. Hot pot served with vermicelli boiled water, served with banana shavings, mustard greens, bean sprouts, scallions, herbs; pure fish sauce with chili sauce. The sashimi is easier to make. The tuna fillet is thinly sliced, just right. Serve with mustard, soy sauce, with kimchi, chopped ginger, and fresh onions, depending on your preference. In addition to the above dishes, tuna can bake aluminum foil, make an egg roll; warehouse tomatoes, sauerkraut, chili; tomato sauce, salad making, tuna eyes with Chinese medicine …

If you have ever consulted through some “healthy” diet, you will surely find vegetables, or especially Salad always appear in the most important position. So why is eating this green veggie dish to successfully lose weight? Answer the question above, you will extremely easily evaluate the nutritional content of the salad, including: high in vitamins, high in fiber and low in carbohydrates. Moreover, with a large amount of vitamins, this dish also brings youthful, smooth skin. Salad is always part of any “healthy” diet. Food is not only hygienic, quality and nutritious, but also has to suit the taste, which is what is called enjoyment. With the wide variety of Salads, you will easily find your own for successful weight loss healthy foods. Fast, convenient and energetic, we’ll explore it right below! 1. Chicken breast salad Chicken – a very familiar dish as well as popular with the majority of Vietnamese. This white meat contains many non-fat vitamins, so they are always appreciated in foods that help you quickly lose weight successfully. For anyone who wants to quickly have a slim body, a well-rounded body, this will be an extremely worthwhile dish. In addition, use Romaine lettuce, combined with signature ingredients such as cherry tomatoes, potatoes, cauliflower, olive oil and brown rice … And with this unique combination, your meal will not Only full of nutrition but also extremely delicious. 2. Beef salad For a Gymer, beef seems indispensable in the diet. Because, the content of their nutritional value is almost the top, many times higher than that of pork, chicken or fish. Every 100 grams of beef gives you up to 20 grams of protein. In particular, the essential amino acids for the body and muscles are relatively high, while the fat and cholesterol are quite low, so this Salad is extremely “correct” in the process of losing fat, gaining muscle instead. change body. In addition, in order to provide enough fiber, protein for those who are losing weight should combine with foods such as purple cabbage, potatoes, baby corn, cauliflower, carrots. In particular, beets are an ingredient that keeps the liver healthy, removes toxins in the liver and prevents the formation of fatty tissue. So if you are an overweight person, then Beef Salad with the presence of beets will be a perfect choice for successful weight loss. 3. Tuna salad Tuna has long been “legendary” to be a nutritious food with rich protein, but extremely low in fat and calories. Therefore, tuna is often chosen to process attractive and extremely nutritious dishes. Users can eat a lot and still maintain a slim body, and EPA, protein and taurine in tuna are effective in preventing cardiovascular disease. This is definitely the right dish to take care of the health of the whole family and help people with overweight lose weight successfully. Dotted with tuna, is a delicious olives. A huge “warehouse” of Vitamin E, in addition to the use of weight loss, also helps people eat cancer prevention. Besides, the standard combination of sauces, tomatoes, and cauliflower makes this a menu item you should try right away if possible. 4. Teriyaki Pork Salad and Smoked Pork Salad It is the most popular type of meat on the S-shaped strip of land. For every 100g of pork, there will be 20.9g of protein, 65g of cholesterol. Pork also contains a lot of zinc to help improve the immune system and vitamin B6 is an essential presence for the formation of white blood cells of the human body. Teriyaki pork salad contains green beans to help prevent colon cancer, improve bone health, prevent infection. And even more especially – weight loss, because green beans contain a large amount of fiber, helping you to improve your metabolism and prevent bloating, thereby managing your body weight better. Another combination, Smoked Pork Salad, blend of pork and green corn and cucumber. Not only beautiful, delicious and nutritious, the large amount of vitamin E also makes you more beautiful every day.

From April 15, she switched to online sales, receiving ships within the district due to a blockade order. When preparing items for customers, she came up with the idea of ​​making cakes and tea to donate to the anti-epidemic forces in the area. “I saw that in other areas, many people were given water. There was no similar activity in the place where I lived, I thought I loved them so much, so I decided to make a cake and milk tea for them to eat during lunch break. On the morning of April 22, I had the opportunity to make 30 slots. Because we are busy selling goods, the bakery at home is small, so I can’t do much, ”said Ms. Nhung Zing. 30 sets of cakes and milk tea were given to the police on anti-epidemic duty in Phnom Penh by Nhung and his wife on April 22. Nhung’s husband, a Cambodian and Vietnamese, is on leave so he has time to help and drive his wife to give food by motorbike. “The police in our area besides young people, there are also elderly uncles on duty. Each post has about 5 people on duty. When they received the food, they were surprised, thank you very much and happily took a commemorative photo. I hope people in other regions will follow suit to cheer up the morale of the anti-epidemic forces, ”she said. Just eating a bowl of noodles in time to make 50 sets of cakes and lemon black tea before 12 noon 23/4, Ms. Nhung said: “It takes about 3 hours to finish. The ingredients are available because I also make a salted egg sponge for sale. I do it myself, I don’t like calling or supporting. I can take advantage of a day or that day, but I will try to do as much as I can. Tonight, Nhung and her husband will go to distribute supplies to the homeless. This is their familiar charity activity. Nhung often gives people in need with milk, cakes and canned fish that can be eaten. Meet someone who is poor, she also gives more money. Nhung made cakes by herself and gave them to the anti-epidemic force. From more than a week ago, Ms. Nhung decided to discount 5% of her supermarket items to support people in difficult times. A friend who opened a company that produced N95 masks also asked her to donate 17,500 units to the Ministry of National Defense of Cambodia. According to Nhung, a new outbreak in Cambodia broke out due to people quarantined to go to the bar. Each day this country recorded about 500 new cases, up to 1,590 a day. “I hope you all stay calm and comply with the Cambodian government’s regulations on quarantine. Each executor will make a small contribution to helping this country overcome the difficult period ”, she reminded. Nhung got married and moved to Cambodia to live for more than 3 years. Loving Vietnamese cuisine and wanting to preserve the taste of her homeland, she has opened a restaurant selling vermicelli, shrimp paste, bun cha and many other Vietnamese dishes for nearly 2 years. The raw materials are mainly sent by her biological mother in Thanh Hoa. In addition, the shop is also decorated with bold Vietnamese space with baskets, pines, lotus pots, ceramic bowls, peacock blanket. For an expatriate child, being able to preserve her hometown flavor is a happy thing for Ms. Nhung. Nhung married and settled in Cambodia for 3 years.

Tuna eye is also considered an “exclusive” dish of Phu Yen that every visitor is looking forward to once. Phu Yen fishermen often catch tuna in January every year, of which April is the highest season. This time, the fishermen’s offshore fishing boats return to return carrying the freshest tuna series. Being a type of seafood with high nutritional value, tuna has become a nutritious food source and processed into a variety of dishes. In addition to the exported meat, the local people created the Chinese medicine stewed tuna eye. And gradually tuna eyes become familiar dishes and one of the famous specialties of Phu Yen land. In 2014, this dish was also voted by the Association of Records to be in the top 10 most famous seafood specialties of Vietnam. Despite its popularity, this specialty still makes many people “dreadful” and let go of the chopsticks before they can taste them with the taste. However, if you can afford to overcome the “fear”, this dish will become extremely attractive, interesting and easily “addictive”. In addition, the relatively high nutritional values ​​in the eyes of tuna fish, DHA and Omega 3, are considered extremely good for human brain development. A tuna has a size up to 40-60 kg / fish, that’s why the tuna’s eyes are very large, the size of a rice bowl or more. The eyes of the tuna are very bright and can be seen from a distance, so it is also likened to the “headlight” of the sea. After preliminary processing, the fisheye is stewed in a small earthen jar with some traditional herbs such as jujube, goji berries, etc., bringing a sweet and easy taste. Depending on the big or small tuna eyes, a jar can hold 1 or 2 eyes to serve diners. In addition, the tuna eyes are also put in a bowl with herbs, spices, garlic onion, chili … to heat up, make the dish more delicious and increase the flavor and taste less. It is known that each serving of tuna eyes with Chinese medicine costs about 40,000 VND. Coming to Phu Yen, it is not too difficult to find a unique tuna eye dish. Diners can enjoy it at luxury restaurants or in small street vendors. (According to GiadinhNet)

Received relief goods from the 7th Military Region Command at Xa Mat border gate, morning of April 28 On the morning of April 28, at Xa Mat border gate (Tay Ninh province), the delegation of the Vietnamese Embassy coordinated the Khmer-Vietnam Association in Cambodia to receive relief goods from the Command of the 7th Military Region and the Company. Shares of Mai Linh Group are dedicated to Vietnamese people who have difficult circumstances due to the Covid-19 translation. The relief gifts of the 7th Military Region Command to the people in difficulty due to a widespread outbreak in Cambodia, including: 25,000 masks, 500 liters of antiseptic solution, 1000 nets, 100 barrels of dry food, 100 canned fish and two billion dong. Meanwhile, Mai Linh Group Joint Stock Company supports Vietnamese families through the Embassy, ​​including: 20 tons of rice, 3.5 tons of medical supplies and tonics, worth $ 20,000. Speaking here, representatives of gift giving units, Major General Dang Van Lam, Deputy Commander of Military Region 7 and Mr. Ho Dinh Hoang Minh, Vice Chairman of Mai Linh Group Joint Stock Company emphasized, although the value is not Many, but these gifts show the hearts of officials, soldiers and employees at the enterprise, sharing with people facing difficulties due to the widespread spread of Covid-19 in Cambodia. On this occasion, the leaders of the agencies also sent greetings, encouragement and wished the Vietnamese community in the country of Chua Thap soon to overcome the difficult period and stabilize their life soon. Regarding the distribution of relief goods to families, Mr. Vo Tuan Ngoc, Tham Tan, Head of Community Affairs Department, Vietnam Embassy in Cambodia said that this weekend, the mission is expected to continue delivering gifts. relief for 1000 more families; on the basis of review, a large-scale gift distribution will be organized to help people have more resources, at least not to go hungry and protect themselves in the epidemic. In addition, in the process of giving gifts, the Embassy and the Association also combine to mobilize people to obey Cambodia’s policies, especially to comply with Vietnam’s policies, not to travel or return to the country freely by pictures. illegal food, because the risk of disease and infection is enormous. Therefore, the program to help people this year will last longer, the Embassy Counselor shared. Regarding the Covid-19 epidemic in Cambodia, the 20-2 community infection incident caused a large-scale outbreak. The Ministry of Health of Cambodia, on April 27, confirmed a total of 11,063 infections with 82 deaths. However, the step-by-step identification and zoning of the outbreak and the widespread vaccination campaign of Covid-19 brings hope for the ability to control the source of the epidemic in the near future.

The 3rd Corps canned food staff packed up the product. In order to achieve high production efficiency, every month, the Logistics Department carefully scrutinizes the actual situation and develops a strict and specific plan; proactively exploit food sources from the results of breeding of agencies and units; ensure that the input materials are of high quality, fresh, and have clear origin and are produced according to the demand of the unit, without leaving any excess or shortage. The production process well implemented the closed process from slaughtering to the mixing of meat and fish, pasteurization and packaging, and preserving products before being exported to the units for use. Over the past ten years, meat and fish products of the 3rd Corps have become a “brand” in the hearts of the officers and soldiers of the unit. camp. Colonel Pham Van Bien affirmed: “From the results and experience in the past years, in the coming time, the Army Logistics Department will continue to direct the specialized agency to research and improve the quality of products in order to satisfy them. increasing requirements of the army and the task of training, combat readiness of the unit ”.

I went to Le Petit Resto ‘, mid-summer midday in early April. Ms. Nguyen Thi Thanh Xuan’s European restaurant (57 years old) is nestled in Le Van Duyet alley, Binh Thanh district. Diners to the restaurant can go from the direction of Bong Bridge or along the bank of Truong Sa embankment. The space of the restaurant is quite narrow and not too special. However, what impresses me the most is that European dishes are quite affordable, even 50% lower than the Western stores I have tried. “The shop sells mainly for profit, the customer is happy and delicious,” Ms. Xuan smiled when I asked about the “chestnut” price here. Serving Western dishes from 30,000 VND The shop does not have a parking space. I have to keep the car about 10 meters away. Opening the order menu, I understood why European dishes here are so popular with young people. The Western menu is quite rich, from salad dishes, chicken with sauce, chips … to full stomach like pizza, pasta, steak … The price ranges from 29,000 to 179,000 VND / piece, which is a plus point. for the restaurant to hide in the alley. For a rather sultry day, I ordered a plate of tuna salad and homemade aloe vera juice. Try the first salad, the cool feeling of vegetables, tomatoes, corn hits the tip of the tongue, followed by the rich, sour taste of tuna with vinegar sauce. “The vinegar oil at the shop makes special than many other places,” the owner confidently introduced me. According to the owner, diners come here often like pasta dishes with cream sauce, baked pasta … because the taste is easy to eat and the price is “chestnut”, only about 45,000 VND. Middle-aged people prefer more premium foods like beefsteak, pizza, and grilled salmon. In addition to salty food, the shop also sells desserts including mango pudding and cream brulle, priced at 30,000 VND. Seafood spaghetti is the restaurant’s favorite dish. Photo: Hai Nhi. Many customers of the restaurant also share their feelings with me. A gourmet named Huy (Phu Nhuan district) was surprised when he received the bill. His family’s 6-course meal costs approximately 500,000 VND. The owner shared that the children’s hobby of Western food was the inspiration to open the restaurant. “I hope everyone can try Western clothes at affordable prices, especially young people who don’t have too much money,” said Ms. Xuan. According to my observations, the restaurant not only attracts young people, some middle-aged customers or families also come here to enjoy European food. The space is quite narrow, about 10 m2, including 7-8 dining tables. I arrived at more than 11am, when the shop just opened, but the number of customers was quite crowded, only 2-3 tables were empty. The space of the restaurant is quite narrow, but there are still large groups and families coming to eat. Photo: Hai Nhi. Ms. Xuan’s restaurant was opened more than 5 months ago. Initially, the shop was just a narrow place with few tables and chairs, with low rental costs to do business. Later, the shop moved to a new location a few units away from the old place, to have more space. The owner said the cost of premises per month is about 20 million VND. The staff quickly decorates to deliver the food to the guests. Photo: Hai Nhi. The vitality inside the narrow kitchen Storing culinary quintessence, kitchen is considered the soul of every restaurant and restaurant. Entering Le Petit Resto’s kitchen, the aroma of sauces and roasted meat immediately aroused my sense of smell. The special feature of the restaurant is that the staff is quite few, most of the employees are family members. In addition to Ms. Xuan, she also has 2 younger sisters who are in charge of the kitchen, and 1 person is washing dishes. Recently, because customers are crowded, she has hired a kitchen assistant and 2-3 service staff. Her two daughters take turns serving, concocting, billing and closing the books at the end of each month after school and work. The cooking space is quite small, including 4 kitchen people and 2 waitresses in and out to receive food and bring it to guests. Ms. Xuan is considered the “captain” here, directing the kitchen assistants to prepare ingredients and decorate dishes. Each person in the kitchen undertakes a different task, but almost everyone is in a tight limb, urging each other to work to make food quickly. When I went in, apart from Ms. Hoa main cooking and 1 chicken fry, the other two kitchen assistants were preparing vegetables and setting the dishes on a plate to decorate. Bustling atmosphere inside the small kitchen. Photo: Hai Nhi. “There are times when customers are crowded, not in time, everyone in the kitchen has to do many tasks at the same time such as cooking, washing dishes …”, Ms. Hoa said while preparing beefsteak. When talking to me outside, she appeared to be a gentle, gentle woman. By the time she entered the kitchen, she became energetic, resourceful, focusing on cooking and guiding the work for the staff. That was when I learned that the owner had more than 20 years of culinary experience, and used to be the chef of a famous hotel in Ho Chi Minh City. However, Ms. Xuan is not a “race child” in the culinary industry. “I came from an accountant background, I did not have a job, and was introduced to a tour company to try out. At first, I just thought of cooking for fun. Who expected the chef and the cook. Deputy sure sees that I am gifted, so he always has a career. Since then, the profession of kitchen has followed me until now, “she said. Perhaps more than 20 years of cooking experience has made Ms. Xuan’s kitchen operation quite flexible and professional. On the hot fire, she quickly turned the steak, adding a little butter to increase the creaminess. “Beefsteak is very difficult to cook. Depending on whether you want to eat medium or rare, you have a different cooking time,” Ms. Xuan said. Ms. Xuan is preparing the beefsteak for the guests. Photo: Hai Nhi. Thanks to old relationships, the shop has a familiar source to import seafood, beef, and salmon ingredients … and sell them all during the day, absolutely not to leave them overnight. This ingredient is processed from 8:00 am to 11:00 am, not ready to be refrigerated. Therefore, the sauce is hot and fragrant, keeping the original flavor when delivered to diners. Normally, Ms. Xuan will get up early from around 4:00 am to 5:00 am to do housework, then go to the market to buy snacks, then go to the shop to prepare sauces and preliminary processing of ingredients. An employee of the restaurant is frying chicken. Photo: Hai Nhi. The average cooking time for each dish is about 15-20 minutes. “Sometimes customers keep remorseful, so we have to try to manipulate quickly. The shop doesn’t pre-process before,” said Ms. Xuan. Therefore, guests may have to wait a bit longer than other restaurants. After beefsteak finished, she began to cook crab noodles again. The bustling atmosphere is evident in the small kitchen. People not only pay attention to their part but also remind each other to create the perfect dish. The conversation between me and Ms. Xuan was continuously interrupted by the staff’s urging. Ms. Xuan spoke while quickly stirring the spices over the fiery red pans. “Sometimes the customers are too crowded, do not make up the dishes in time, Xuan skips the decor step,” the owner of the shop turned to tell me. Kitchen space is hot, narrow, but no one employee complains. Photo: Hai Nhi. A special feature of the restaurant is that it does not use monosodium glutamate. The pure European dishes are seasoned with rich flavors, slightly modified to suit Vietnamese tastes. According to Ms. Xuan, if cooked as the restaurant, the taste is quite faint, Vietnamese customers are not used to eating. “Working as a European kitchen is very hard. My two daughters do not follow their mother’s career”, Ms. Xuan said. She said that her oldest daughter is a doctor, the other is studying pharmacist in the third year. All the accounting jobs of the restaurant are also done by the two daughters, so there is no need to hire more people. The shop is open from 11am to 2pm, then has a lunch break. In the afternoon, from 17:00, the shop started to sell again until the stock was out. “There are days when guests come from 16:30. I also let them in but have to wait until the right time to have food”, Ms. Xuan shared. Tran Vu: “Small and beautiful restaurant. Delicious food, cheap price is the advantage of the restaurant”. Thuy Trang: “The restaurant has a small and cozy space. Two people should order a combo to eat many dishes. Beefsteak, tuna salad, baked seafood pasta with cream sauce, pizza, pasta are the must-try dishes”. Minh Hien: “The shop is in an easy-to-find location, wide alley. The space is a bit small, not suitable for large groups of people. Nice presentation is a plus point”. Mai Thy: “Fast food, no need to wait”. Pm Food Travel: “Although European food has had a variation, I find the taste is still a bit pale”. Let’s eat pizza for 400,000 VND in Ho Chi Minh City Zing compared two high-priced cheese pizzas. With a difference of over VND 30,000, 4P’s Burrata Parma Ham pizza impresses more than Logic Baked Prosciutto and Burrata Salad.

Hype Beast Japan reported that Seiko cooperated with Evisen Skateboards skateboard brand to launch 3 new watch models. The designs are inspired by samurai sushi, skateboards and hats. Photo: Seiko.

Seiko 5 Sports Evisen Skateboards Limited Editions comes in 3 limited release editions for a total of 2,200 models. Meanwhile, SBSA105 product recreates the tuna sushi. The white-toned strap looks like rice. Besides, the red tone dial represents the tuna piece and the mustard back cover. Photo: Seiko.

Limited production watch with 700 pieces. The device is powered by an automatic movement. Besides, Seiko’s products are 100 meters water resistant. Photo: Hypebeast.

The watch models cost about 474 USD. Skateboard-inspired designs were launched with 1,500 units. Photo: Watch i love.

Water resistant, the movements of the 3 models are the same. The dial sizes are 42.5 mm and 13.4 mm. Photo: Hypebeast.

Different from dynamic designs, the samurai hat-inspired watch is a harmonious combination of classy and classy style. Three watch models will be available on the market on April 23. Photo: Watch i love.

To commemorate the collaboration and product release between the two brands, a pop-up store designed by Evisen Skateboards will open for a limited time in Harajuku, Tokyo, Japan. The store will open from April 16. Photo: Hypebeast.

How to choose watches for men Tim Dessaint suggests a few tips to help the guys get the model that suits the style.