Pham Trung Kien and his wife took a photo with a small guava tree with many fruits. The terrace is just over 7m2, but he still makes use of it to grow vegetables and fruit trees. In order for the garden to grow many different types of trees, Mr. Kien designed a climbing platform and then used foam boxes, plastic tanks … to plant trees. In the photo is a gourd frame with fruit. Mr. Kien said that the most difficult thing about planting trees on the terrace is to transport the soil. Moreover, houses are close to each other, so he has to go to the coastal areas or to neighboring provinces to get land. After that, he composted the soil with ash, rice husks, coco coir together with vermi-compost, cow and chicken manure, etc., and put it in a barrel to plant trees. According to Mr. Kien, planting trees on the terrace or on the ground, plant nutrition is the most important thing. In order for the tree to develop well, produce lots of fruit and be delicious, in addition to using organic fertilizers, he also uses skin and fish bones to fertilize the tree. Mr. Kien uses the head, skin, bones … of the squash fish because this fish often has less odor, fishy, ​​to fertilize the plants. Mr. Kien also came up with a way to mix the soil according to his own recipe. Accordingly, he mixed 50-60% of soil and meat with organic fertilizer. “The soil mixed with the organic fertilizer will be mixed with the fish again according to the ratio: 1 layer of soil, 1 layer of skin, bones, fish head. We do that 2-3 layers, then planting any tree is fine”, he to speak. The secret of this man when planting plants on the terrace is to plant seedlings in small pots first. When the plant begins to grow, he will switch the plant to a large pot so that it can easily absorb nutrients from the soil. Then, every day, he watered the tree 2 times. When the plants flower, every 10-20 days, he will add 2-4 tablespoons of bat manure and manure for fruit trees. Mr. Kien also cut off small, bad branches to create conditions for the plump branches to grow. As for guava trees, he often pruned the branches, not to let the branches get too high, each branch cut 2-4 pairs of leaves … so that the tree focused on raising flowers and fruit. Thanks to this secret, whatever he grows, he has a phylum fruit. “There is no entertainment as cheap as planting trees around the house. It feels great to plant, take care of the trees by yourself, and get your own results. It’s more fun when the fruits you grow are not using chemicals.” , Mr. Kien shared. The apples are juicy, crispy and sweet. Knowing that Mr. Kien planted trees on the terrace with good yield, many people came to visit and learn from experience. Whoever comes, he is also willing to share his secret, just where to buy seeds. He also wrote his own recipe for each plant, how to compost, mix soil for everyone. In addition to fruit trees, he also planted sprouts. This vegetable, he and his wife use it to make salads, eat raw … Mr. Kien said that since there was a garden, he always found his life more meaningful. When he is tired at work, he goes to the rooftop to see the branches, exhausted, and tired as disappearing. See more video: The mother of Hanoi is ‘willing to play’, and plugs in 2,000 lilies to cover the terrace garden Tu Anh Photo: Character provided

Crab soup, a seasonal dish Then just eat a bowl of crab cake soup plump, fresh to please the god of speech, which is too dainty. In fact, living in a country where there are ten types of pho, there are dozens of styles of noodles, noodles, vermicelli, banh canh, a variety of cakes and “as much as the Nguyen army”, it’s hard to choose the right dish. most with this season’s intercourse. But why is crab cake soup? Simple, because it is a bold “seasonal” dish like the weather and the mood now. The food is delicious not because it is processed from high-quality foods, by sophisticated methods … but it is delicious only because of the circumstances, the situation. The fiber of banh canh was white as if it looked like it, taut and smooth. Banh canh made of non-glutinous rice flour (different from the kind of rice cake made from filter flour in Hue) with is a popular rice fiber, popular in the cuisine of Central and South. In the North, in the past, banh canh was not present because it could not squeeze its legs with vermicelli, pho, vermicelli, noodles, and rice cakes out here. However, there is also one thing that looks a bit like banh canh, which is the noodle noodle with a noodle the size of a rice chopstick, which is used to cook vermicelli soup with anabas and celery or crab with vegetables. spinach, onion … However, it is still vermicelli because it is not chewy, crispy, and smooth like banh canh. But between vermicelli and banh canh, there is a great sympathy, because it is the kind of rice thread of the popular people, the street. Snakehead fish soup, fish soup bone cake, fish cake soup, chives soup cakes are all delicious, cheap and bold local dishes. With its rustic rice powder nature, banh canh easily combine with many other ingredients, from simple to high-class. Therefore, we can die with a bowl of chives soup (including only bone broth and fresh chives) priced at 10,000 in Tuy Hoa or faint with a bowl of crab cake soup, luxury seafood on the sidewalk of Cho Old ( Saigon). It is the famous dish of banh canh with crab or crab and the famous seafood of the South is the way for banh canh to introduce itself to Northern cuisine. About 5 years ago, crab cake shops began to appear in Hanoi, and gradually became a favorite dish with brands such as OSON crab cake soup … On the base of the fresh, crispy and smooth rice cake, the aroma of the rice flour blends very well with the sweet, fatty, richness of the crab meat, the surface peeling and the fish ball. However, the factor that brings the above harmony is thanks to the fragrant, viscous water, the scent of salty seafood. The broth is what makes up the attractive flavor of the crab cake bowl. That is the secret to bring unique deliciousness that can not be found anywhere. Fresh soup cake, crab meat, pork belly, fish ball, herbs, green pepper is a small thing, but it is a big thing to have that broth. The broth wraps the other ingredients into a unified form, making the banh canh fibers branched and cooled under the dark yellow broth; makes the pieces of the crab meat richer and sweeter. It can be said that the broth has mixed the ingredients in the bowl of banh canh together, enriching the flavors, making the banh canh yarn the taste of seafood and the crab meat fragrant with rice and herbs. In order to get that broth, the sweetness of the pork bones and crabs must be distilled during slow simmering with low heat for several hours. Thanks to that, the sweet substances are secreted slowly, intertwined, creating a truly sweet and viscous water that no seasoning powder or monosodium glutamate can bring. Crab cake bowl is a complete combination of fresh ingredients from the sea, rivers, and forest fields. Take the first teaspoon of broth to awaken the taste cells in your mouth, then bend your face down to inhale the salty ocean flavors and see the beautiful bowl of banh canh like a picture with the main warm colors. Then lightly bite the slippery banh canh, enjoy the refreshment as it slips on the thorns to see the aroma of the rice. Discover other pieces to enjoy the crispy white crab, the sweet and chewy surface, the peppercorn flavor suddenly brightens when you bite the fish ball. Chew more pieces of green pepper to burst all the pleasure, and feel the cook’s heart that deliciousness is real. So, on one day when the weather is hovering over the spring to summer season, pamper yourself and your emotions with a bowl of crab cake soup!