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Banh mi (bánh mì) has long been recognized as one of the Vietnamese culinary culture’s most significant and distinctive aspects. Most Vietnamese people, from adults to children, enjoy this cuisine, which can be found throughout the country. Meat/ham, pickled vegetables, and sauce are typical ingredients in a Banh mi.
The variety of Banh Mi fillings has grown since the beginning; depending on regional preferences, a long list of Banh Mi versions with unfamiliar but delicious fillings has been created. The suggestions below are worth considering if you plan a trip to Vietnam.Bánh mì chả cá (Banh mi Vietnam with fried fish cakes)
“Bánh mì chả cá” is a specialty of Nha Trang City (Khanh Hoa Province). The bread is similar to the usual Banh mi, but the filling is different. “Chả cá” means fish cakes; fish filets are grounded, marinated with fish sauce and other seasonings. The combination is pounded to create a chewy texture, then fried till turning golden brown.
In Nha Trang City, “Bánh mì chả cá” can be found at street food stalls or local eateries for reasonable prices ranging from 15.000VND to 25.000VND ($0.70-$1.07). Herewith are some recommendations by locals for a good “Bánh mì chả cá”:Bánh mì chả cá Nha Trang
Address: 27A Lê Thành Phương Street, Nha Trang City, Khánh Hoà Province.
Opening hour: 6:00am – 11:00amBánh canh Bà Thừa
Address: 10A Phan Chu Trinh Street, Xương Huân Ward, Nha Trang City, Khánh Hoà Province.
Opening hour: 6:00am – 12:00pm, 2:00pm – 7:00pm
In Ho Chi Minh City, there’s a popular place to grab a delicious “Bánh mì chả cá.” This is a local Banh mi Vietnam stall located at No.12, Nguyen Thi Minh Khai Street, District 1 (opposite Ho Chi Minh City Television), open from morning to evening.Bánh mì bột lọc (Banh mi Vietnam with dumpling)
“Bột lọc” is a type of dumpling. The bases are made of tapioca starch. Simmered shrimp and pork are wrapped carefully inside. “Bột lọc” is then steamed or boiled until transparent and chewy. The dumpling is already a staple of central Vietnamese cuisine; having it with banh mi is an upgraded version. In the middle area of Vietnam, locals tend to have cuisines that fill their bellies for full hard-working days.
“Bánh mì bột lọc” is an affordable option that is still delicious; prices range from 10.000VND – 25.000VND (~$0.50 – $1.07). The bread crust is crispy, the inside dumpling is chewy and savory. A simple sprinkle of chilies, coriander, and sweet-and-sour fish sauce can completely transform a dish.
“Bánh mì bột lọc” is a popular choice for local workers and can be easily found at food vendors along the shore or on the street.Đà Nẵng City
Address: 73 Huỳnh Thúc Kháng Street, Hải Châu District, Đà Nẵng City or 02 Thành Thái Street, Cẩm Lệ District, Đà Nẵng CityBánh mì dân tổ (Dan To Banh mi)
The unique filling of Banh mi dan to is made of familiar ingredients. Photo by zing. vn
“Bánh mì dân tổ” has become famous among food reviewers and bloggers in the last few years. Some must queue at 1:00 am or 2:00 am to buy a banh mi.
Opening time: 3:00am – normally 7:00am
Price: 15.000VND – 25.000VND (~$0.70 – $1.07)Bánh mì nem khoai (Banh mi Vietnam with Hanoi fried fermented pork and fries)
A strange version of banh mi Vietnam. Photo by Ăn sập Sài Gòn
“Nem chua rán” – fried fermented pork is popular street food in Hanoi. The fermented pork is primarily sweet, hardly tastes sour, and is deep-fried, then dipped in Hanoi chili sauce. This is a signature that is loved by both locals and tourists.
“Bánh mì nem khoai” is a combination of banh mi Vietnam, Hanoi’s specialty and a Western snack (French fries). Fried fermented pork and fries are stuffed into a banh mi, then added chili sauce on top. The dish is simple, but the flavor is explosive. “Bánh mì nem khoai” is popular among students around Hương Viên Street, Hanoi, for its interesting concept, delicious flavor, and reasonable prices.
Address: No.8 Lane 28 Hương Viên Street, Đồng Nhân Ward, Hai Bà Trưng District, Hanoi
Opening hour: 6:00am – 7:30pm
Price: 25.000VND – 30.000VND (~$1.07 – $1.30)Bánh mì bì (Banh mi Vietnam with shredded pork skin)
“Bì” ( shredded pork skin) is a familiar side dish in “Cơm tấm” (Saigon broken rice). Shredded pork skin and shredded pork meat are mixed and seasoned with a special ingredient called “thính” – powdered grilled rice.
“Bánh mì bì” is a signature of Saigon. Shredded pork skin is stuffed into a banh mi, sprinkled with vegetables, fresh chili, and sweet-and-sour fish sauce. “Bì” in a banh mi and “Bì” in a Cơm tấm are the best of both worlds, with similar but significant features. You are recommended to experience both two cuisines. “Bánh mì bì” is a convenient option for a typical local breakfast; for only 15.000VND ($0.70), you can enjoy the taste of Saigon.Bánh mì Vân
Address: Alley 150, Nguyễn Trãi Street, Bến Thành Ward, District 1, HCMC
Opening hour: 6:00AM – 11:00AMBánh mì bì 172
Address: 172 Trần Hưng Đạo Street, Ward 7, District 5, HCMC
Opening hour: 6:00AM – 9:00AM, 2:00PM – 5:00PM (Closed on Sunday)Bánh mì phá lấu (Banh mi Vietnam with stewed pork offal)
A savoury “Bánh mì phá lấu”. Photo by Ánh Tuyết.
“Phá lấu” originated with the Chaozhou people. Pork meat and offal are well marinated with special spices, seasoning, then stewed for hours till tender, aromatic and luscious. The concentrated broth is kept for dipping or sprinkled upon the meat.
To meet the “grab and go” food demands of Saigonese, they transform “phá lấu” into a concept of banh mi filling; this invention, surprisingly, creates a superb cuisine that many locals enjoy.
A “bánh mì phá lấu” costs only from 20.000VND ($0.85) – a reasonable price for new experiences. There are some recommendations below from Saigonese to grab a delicious “bánh mì phá lấu”:Phá lấu Tâm Ký
Address: 823, Nguyễn Trãi Street, Ward 15, District 5, HCMC
Opening hour: 10:00am – 9:00pmBánh mì phá lấu Bà 6
Address: 190 Đoàn Văn Bơ Street, Ward 10, District 4, HCMC
Opening hour: 6:00am – 11:00amBánh mì sườn sụn (Banh mi Vietnam with grilled pork and pickled mustard greens)
“Bánh mì sườn sụn” is famous among food reviewers and bloggers. Photo by Instagram @foodholicvn
“Sườn sụn” is pork cartilage. The pork cartilage is well marinated with an old family recipe and grilled on charcoal. The grilled meat is juicy, flavorful, and has a distinctive smell. To balance the taste, pickled mustard greens are added to a banh mi. The owners pickle mustard greens by themselves, just sweet, sour, and salty enough to amplify the whole savor.
This banh mi food stall has a long, 40-year history and is favored by the locals. They have several locations for your convenience.Bánh mì sườn sụn Bà Hường
118B Nguyễn Thần Hiến Street, Ward 18, District 4, HCMC
530 Nguyễn Văn Công Street, Ward 3, Gò Vấp District, HCMC
202 Phan Đình Phùng Street, Ward 2, Phú Nhuận District, HCMC
Opening hour: 6:00am – 8:00pm
Đăng bởi: Đoàn Nguyễn Hữu
Từ khoá: Banh mi 101 – 7 interesting concepts of banh mi filling that deserves a try
The delicious dishes in the autumn season of Dalat will never be forgotten 1. Crispy pink season
In the autumn of Dalat, in addition to the yellow color of wildflowers, the crispy persimmons on the trees also brighten the space of the mountain town. From September to November is the time when roses are most ripe, roses in the garden, on the porch, … Each heavy berry puffing under the green foliage becomes an attractive check-in place for many young people. visit.
People do not just go to the places to photograph ripe roses in Dalat to capture the autumn moments by the garden for themselves. But also to enjoy the crispy, fresh, sweet and fragrant persimmons picked right in the garden. Ripe persimmon is not as stinging as it looks imaginary, but a bite will remember forever. Along with fresh persimmon, you can also buy wind or dried persimmons to buy as gifts and enjoy with your family. The persimmon here is handcrafted so it retains its deliciousness and flavor.
>> See more: On the way to ‘hunt’ the dreamy beautiful and dreamy season of crisp pink Dalat2. Chicken hotpot with leaves
Photo: @ taphoaminmia.sgPhoto: @ thuytrangg2308People do not just go to the places to photograph ripe roses in Dalat to capture the autumn moments by the garden for themselves. But also to enjoy the crispy, fresh, sweet and fragrant persimmons picked right in the garden. Ripe persimmon is not as stinging as it looks imaginary, but a bite will remember forever. Along with fresh persimmon, you can also buy wind or dried persimmons to buy as gifts and enjoy with your family. The persimmon here is handcrafted so it retains its deliciousness and flavor.Photo: @namkhanhtran
Da Lat all year round, the weather in 1 day is divided into 4 extremely unique seasons, so the chicken hotpot is also regularly chosen by everyone. However, this dish, when enjoyed under the cool weather when autumn comes, brings a completely different feeling. Choosing this delicious autumn Dalat dish to sit with your friends while chatting and eating is an unforgettable experience, everyone matches and is very delicious.
A chicken hot pot looks simple but it is full of flavors, imagining the smoke flying with the aroma of lemongrass, lemon, ginger, chili, … it stimulates the taste. Pick up the crispy-skinned chicken with lemon pepper salt and pepper, served with a piece of mushroom stew together with green leaves, and add another piece of vermicelli and slurp forever. You can enjoy this chicken hot pot everywhere with an affordable price of only 100 – 150 thousand VND / pot, which is full of satisfaction.3. Banh mi sandwich
Photo: @ hari.hoangA chicken hot pot looks simple but it is full of flavors, imagining the smoke flying with the aroma of lemongrass, lemon, ginger, chili, … it stimulates the taste. Pick up the crispy-skinned chicken with lemon pepper salt and pepper, served with a piece of mushroom stew together with green leaves, and add another piece of vermicelli and slurp forever. You can enjoy this chicken hot pot everywhere with an affordable price of only 100 – 150 thousand VND / pot, which is full of satisfaction.Photo: @ okatte.vietnam
Referring to the food to enjoy in the autumn, you cannot ignore the delicious Dalat dish for this breakfast . The nostalgic taste of tiny commercial bread has impressed many travelers coming to this flower city right from the first time. A gentle autumn morning, getting up very early, putting on a thin sweater and walking around the corner of the street to order an instant order of crispy bread with small commercial balls is the ideal start to a full day. amount to explore.
The commercials here have their own way of making, they are used entirely from lean meat so they have a certain toughness. In addition, there are a few soft soft cuticles, the sauce pouring into a tiny bowl of soft yellow, you can see it. Break a piece of bread, put it in your mouth and you can feel the deliciousness right from the tip of your tongue. Eating while watching the streets, still wandering in the fog, is worthy of getting up early, leaving the warm blanket to find interesting things of Dalat.4. Hot sandwiches and bean milk
Photo: @dafoodracoonAvocado grown in Da Lat is well-known, when it is brought to the mill with milk or even durian can create a seductive fragrance. A glass of buttercream, in addition to the ground butter, also has a fresh cream, dried coconut or grated coconut, … Scoop a piece and bring it to your mouth without being greasy and smooth, the cream is cool to wake up everyone. Adding the nutty coconut all blends together to create a deliciousness that is hard to say all about its charm.Photo: @ chamcafe.dalat
Among the typical dishes, there is also an attractive name that people find to enjoy when they have the opportunity to travel to Dalat, which is wet cake with chicken heart. The perennial stalls with their own ingredients and crafting styles create flavors that are hard to mix with other places. A bowl of wet cake with chicken and shredded meat has been mixed with seasoning. In particular, there are also young eggs here, when eaten with a little sweet and sour fish sauce, you can feel all the essence of this impressive mountain town.
Photo: @bemofoodtourPhoto: @chopfang
Diverse and quintessentially, the dishes here make tourists always have to pamper when enjoying and the delicious autumn dishes in Dalat are no exception. On the way to watch the wild flowers or take pictures with ripe roses, do not forget to stop by “bombarding” all of the above dishes for a more complete journey!
Đăng bởi: Nguyễn Thị Thu Trang
Từ khoá: Top 7 delicious autumn dishes of Da Lat that are characterized by ‘misty land’
The American Journalist “Collapsed” Before The Memorable Taste Of Vietnamese Vermicelli, A Dish That Sounds Very Strange
” Humans appeared on earth for many different purposes. I appeared on earth to do this. Eat noodles right here [Vietnam] “, South China Morning Post (SCMP – Hong Kong) ) quoted the late famous American chef Anthony Bourdain as the opening illustration for the article praising the unique taste of noodles and vermicelli in Vietnam.
According to this newspaper, the American chef has made sitting on a low plastic chair eating noodles on the sidewalk a ritual for any visitor to Vietnam.
While in Hanoi in 2024, he and then US President Barack Obama enjoyed Bun Cha.
For SCMP, bun cha is indeed very famous, but it is only one of the hundreds, if not thousands, of different noodle dishes spread across this country with a population of about 100 million people.
Anthony Bourdain brought former President Barack Obama to enjoy a bowl of bun cha in Hanoi in 2024. Photo: SCMP
Excellent fish vermicelli
During the trip across Vietnam, US reporter Chris Dwyer of SCMP started from Hanoi with fish noodles. Fish vermicelli has a rich broth thanks to simmering tubular bones, along with many other ingredients such as tomatoes, vinegar, and dill. ” They convey a light herbal flavor, freshness and acidity, providing the perfect combination of sweet and sour ,” CSMP describes.
Although bun ca is ubiquitous in Hanoi, Vietnamese-American chef Peter Cuong Franklin, head chef of a famous restaurant in Ho Chi Minh City, prefers this dish at restaurants along the coast. Central south.
” I think the best version of this dish comes from Nha Trang, where it is filled with the privilege of the sea: a variety of fish cakes, fried fish and fish balls, pieces of fresh tuna or excellent chewy jellyfish. “
Or Marcus Meek, the chef at a five-star hotel in Hanoi, introduced two other traditional dishes.
Ingredients commonly used in Vietnamese noodle soups are sold at a street market in Hanoi.Photo: SCMP
” Nu Ngan has a light and fragrant broth, very satisfying. Then vermicelli noodles, which are also famous traditional dishes of the locality “, he said. ” The broth [of vermicelli] has a nutty taste, with rich flavors coming from herbs, boiled snails and a very interesting aftertaste of star anise .”
A destination worth a visit is Hoi An, this lovely commercial district has become one of the biggest tourist attractions in Central Vietnam thanks to its ancient atmosphere with its lantern-lined streets, rivers, bridges and ancient temples.
” Hoi An’s wonderful Cao Lau noodles encapsulate all flavors when it comes to Vietnamese cuisine; they’re sweet, sour, salty, spicy and bitter ,” praised the SCMP.
Hoi An high floor.Photo: SCMP
Cao Lau noodles are made from rice and they can only really be called Cao Lau if they are made from the local Ba Le well. The noodles are then mixed with turmeric and soaked with ashes of the melaleuca tree to give them a pale yellow color and chewy texture.
What makes Cao Lau such a great dish is the combination of all the ingredients: simmered pork bone broth, anise, and cinnamon flavor, five-spice pork marinated in soy sauce and water fish sauce, combined with basil, mint, coriander, and crispy fresh bean sprouts.
It would not be complete without the most delicious, golden rice cakes still handmade in Hoi An, drying in the sun on bamboo screens.
” Cao Lau is special because it has influences from three major countries, reflecting Hoi An’s rich history as a trading port ,” explained Mr. Cuong Franklin.
” Chinese dishes with five-spiced pork and soybeans, Japanese dishes with noodles similar in texture and flavor to udon, and French with deep-fried ‘breadcrumbs’ give the dish an extra layer of texture. “.
Finally, the island of Phu Quoc off the southwestern coast of Vietnam is home to vermicelli noodles.
Vermicelli offers diners a self-service experience as each diner stirs up his or her own dipping sauce. This makes it a popular choice for families.
At the restaurant, diners can make their own mixture of chili, fish sauce, kumquat, salt, sugar, and main noodles…, balancing between sweet, salty, umami and sour according to their own taste.
Stir-fried noodles are prepared by the chef from rice flour, cut directly into boiling water, then divide the noodles into bowls, pour the broth, seasoned with a little shrimp paste and assorted side dishes such as shrimp cakes, baby squid or meat. cow.
Phu Quoc noodle soup.Photo: SCMP
A big fan of vermicelli is Bruno Anon, the Spaniard, the head chef of a hotel in Phu Quoc.
” White noodles, soft, chewy, blended with shrimp, fish cakes and a simple, clear, slightly sweet broth. The noodles and seafood are so fresh that all they need to cook is a little hot broth poured. into the bowl ,” he said.
” However, it’s really the dipping sauce that makes this vermicelli stand out and blows away every taste. [It’s] sweet, sour, salty, spicy, and umami.”
For Anon, vermicelli is not only a dish, but also a tradition and ritual. ” It’s an experiential process,” he explains. ” Sharing a bowl of vermicelli with others [is like] sharing stories, it’s a way of life “.
Đăng bởi: Đức Hoàng Nguyễn
Từ khoá: The American journalist “collapsed” before the memorable taste of Vietnamese vermicelli, a dish that sounds very strange
The ancient capital of Hue is famous for its unique cuisine, creating its own characteristics of the people of the ancient capital with delicious dishes in Hue created and handed down from the old royal chefs. Here, Vietnam Reviewer would like to summarize the Top 11 delicious dishes in Hue that you should enjoy when coming to.Top 11 delicious dishes in Hue Bread Soup Nam Pho
Nam Pho Noodle Soup is a kind of Hue street food that attracts people with the thick taste of the sauce combined with the characteristic chewy and supple taste of Bread Soup that will surely make you remember forever.
Banh Canh Hue
Suggest you a place to find delicious Pho Nam Banh Soup in Hue: Pho Nam Banh Soup – Thuy
: No. 16, Pham Hong Thai, Hue
: 15h – 21h.Banh Khoai
Cake must be a favorite dish of many people who have just been given this name, many people will misunderstand it as Banh Xeo because the form and ingredients are quite similar. But when enjoying, you will feel the crust is thicker than pancakes many times, when eaten, it is served with a special broth made from lean meat, pork liver, roasted sesame, and peanuts.
Suggested good places to eat:
Bánh Khoái Hồng Mai
: 110 Dinh Tien Hoang – City. Hue
Prices range from 25,000 to 35,000. VNDVả Trộn
Vả Trộn is delicious dishes in Hue made from figs in the fig family. The fruit offers a rich, fleshy flavor that is in stark contrast to the acrid taste of figs. Hue people have combined figs with spices such as shrimp, fish sauce, sour vinegar,… to create a dish with a cool and refreshing taste for the summer.
Suggestions for delicious Hue restaurants: You can visit the Food Court at Dong Ba Market, Tay Loc to enjoy this dish. Just go to the market and ask and you will be shown immediately because this is a familiar street food of Hue people. With only the price of 10,000 – 20,000 VND, you can enjoy the best Vả Trộn.Cơm Hến
Talking about delicious dishes in Hue, it is impossible not to mention Cơm Hến. As one of the delicious dishes in Hue with the perfect combination of Hue royal cuisine and folk cuisine, creating a unique, and strange taste of the dish. The food used to make mussel rice is very simple but creates a very delicious taste. The dish is a harmonious blend of yin and yang in both color and flavor. The rice dish has the strong taste of ginger, the aroma of vegetables, the spicy chili, the sweetness of mussels, and the fleshy taste of peanuts.
To enjoy the authentic taste of the dish, you must come to Hue. Let’s go to a popular restaurant and order a meal of Cơm Hến to fully feel the land and people here.
Delicious restaurant suggestions:
Ba Cam Cơm Hến, No. 2 Truong Dinh, Hue city
Reference price: 10,000 – 35,000 VNDNam Cake
Banh Nam is a combination of rice flour, tapioca flour, wrapped in the cake is a mixture of pork and served with grilled salty and sour sauce. The cake dish is the heart of many tourists when visiting Hue.
Nam CakeFiltered Flour Cake
The filter cake is the most famous in Hue cakes. Hue filter cake has two types: filter cake and filter cake wrapped in banana leaves, each has a delicious taste and is dipped with a characteristic sweet and spicy fish sauce. When you eat, you will feel the sweetness of river shrimp mixed with the greasy taste of bacon wrapped in a tough dough that is hard to resist.
Filtered flour cakeBun Bo Hue
Enjoying the dishes in Hue is definitely not to be missed beef vermicelli, only in Hue, this dish really brings the old standard flavor that nowhere else can be found.
Bun Bo Hue
The white vermicelli fibers are larger than usual with moderate skin and fragrant rice. Beef is stewed with a characteristic aroma, moderate greasy taste that does not cause boredom. Besides beef, there are also attractive types of pork rolls, pork rolls, boiled blood mixed with pure, naturally sweet broth simmered from beef bones. Add little crunchy, cool raw vegetables, all combined into a perfect dish. Bun bo Hue has appeared in foreign articles and magazines, voted as one of the best dishes in Asia.
Some famous beef noodle soup addresses:
Ms. Tuyet beef noodle soup 47 Nguyen Cong Tru
Sister Ty noodle shop Address: 9/15 alley 33 Nguyen Cong Tru, Hue
Me Keo noodle shop Address: 20 Bach Dang, Phu Cat, Hue City
Reference price: 20,000 VND – 40,000 VNDBanh Beo
Food in Hue is extremely diverse, but in this land, the cake is closely associated with the people here, white, thin as a leaf, molded-in small, round cups. Many street vendors or just a small basket, vendors bring Banh Beo to sell from house to house. Slightly different from Banh Beo in other regions, Hue Banh Beo is thin, has dried shrimp paste, and is often served with deep-fried pork skin.
Banh BeoBánh Ép
Bánh Ép is a specialty and delicious food in Hue that you must definitely enjoy when visiting the ancient capital. This dish is the creation of Hue people when the cake is made from simple and rustic ingredients in daily life such as filter flour, pork, eggs, green onions,…
Bánh Ép Di Mai (opposite Duy Tan Secondary School, Hue)
Bánh Ép Hue Gia Di (101 Ba Trieu, Hue)Bánh Ram Ít
Bánh Ram Ít is a famous cake, a delicious Hue dish that is loved by many people because of its delicious and greasy taste with the salty taste of meat. The cake has 2 parts: a base is a yellow, crispy ram cake, a small part is soft and smooth with shrimp or meat filling. When eating, the small cake part and the cake blend together wonderfully and deliciously.
Bánh Ram Ít
Ba Do restaurant (No. 8 Nguyen Binh Khiem, Hue)
Me Le restaurant (104/17/9 Kim Long, Hue)
Thuy’s ram shop (16 Pham Hong Thai, Hue)Cơm Âm Phủ
Cơm Âm Phủ is a delicious dish in Hue that has existed for a long time in the ancient capital, very “Hue” with many ingredients, colorful but very popular.
Cơm Âm Phủ
When a plate of rice is brought out, you will enjoy it with your eyes first because the plate of rice has all 7 colors and is presented very artistically and brilliantly. White rice is cooked with An Cuu rice in the middle, surrounded by pork belly, Hue spring rolls, shrimp, grilled spring rolls, herbs, cucumber,… When eating, remember to drizzle some fish sauce on top. Mix well and enjoy. Am Phu rice is now served from popular rice restaurants to luxury restaurants.
Đăng bởi: Hưng Đỗ
Từ khoá: Top 11 delicious dishes in Hue that you should try when traveling to
Coming to the land of cactus flowers, visitors can easily see herds of sheep roaming on the wild grasslands, running along the coastal sand dunes or near National Highway 1A, creating a very dear image, which is typical of the region. land of Ninh Thuan.
Sheep are raised naturally on grasslands or sand dunes (Photo: Vu Minh Tuan)
Ninh Thuan province has 3 types of terrain: mountains, semi-mountainous hills and coastal plains, surrounded by three mountains (to the north, Khanh Hoa province, to the south to Binh Thuan province, to the west to border Lam Dong province). ) and the East has a coastline of 105 km. Between the province and the coast is an arid plain, known as the “Far West of Vietnam”.
Ninh Thuan cuisine is extremely rich with many famous delicacies such as apricot fish salad, grilled sand dunes, chicken rice, jellyfish vermicelli, pancakes, banh can, grilled quail eggs… Song, a specialty dish that many tourists visit The most desired customer here is lamb.1. Ninh Thuan lamb meat
Sheep are raised naturally on grasslands or sand hills, mainly eating grass and low trees, so lamb meat has high nutritional value, rich in protein, rich in iron, helps reduce cholesterol and prevent osteoporosis as well as diseases of anemia, cardiovascular, improve memory and concentration of the brain. In particular, the Mongols living on the vast steppe believe that lamb has the effect of warming and protecting the stomach, aiding digestion.
Lamb helps reduce cholesterol and prevent osteoporosis (Image: mekongdeltaexplorer)
To have delicious dishes made from lamb, the most important step is the selection of meat. Prioritize to choose a piece of lamb that is pink, has high elasticity, feels supple and smooth to the touch. Lamb fat is the part that creates the pungent smell, so don’t choose a piece of meat with a lot of fat. Should not choose meat that has turned purple, fat is yellow or ivory white because it will affect the absorption of cholesterol.
Lamb has a rather specific smell due to fat and myoglobin, while preliminary processing without knowing how to deodorize will reduce the taste of the dish. To remove the smell of lamb, you can refer to some of the following tips.
Should choose a piece of pink lamb, feel the softness and smoothness by touching (Photo: netamthuc)
– Use salt: Wash lamb, sprinkle salt on both sides of the meat, leave for about 60 minutes, then rinse with clean water.
– Use ginger: Rinse the lamb with water briefly to remove the blood and water on the meat. Bake ginger until fragrant, scrape off the outer skin and puree, apply evenly to the meat, leave for about 5-10 minutes and then rinse with water.
– Use five flavors: After buying, quickly wash the lamb with water and then marinate the meat with five flavors for 5 minutes.
To have a delicious lamb dish, the most important step is to choose the meat (Photo: homefarm)
– Use green tea water: Prepare a pot of strong tea, when the tea is cool, put the washed lamb in and soak for about 10 minutes. Then remove the tea residue and wash the lamb with clean water.
– Deodorize lamb through marinating steps: In addition to some common seasonings, you can use herbs to prevent meat from causing odors and enhance flavor, or marinate lamb with fruit juices that contain natural ingredients. sour taste such as orange, lemon, apple… Marinating time is from 12 hours so that the meat can absorb the spices evenly and not be difficult.2. Delicious lamb dishes
Stir-fried lamb with lemongrass and chili
Although the processing is simple, but fried lamb with lemongrass and chili is loved by many people because of the soft sweetness of the meat and the aroma of lemongrass mixed with the characteristic taste of bell peppers.
The ingredients of the stir-fry are lamb thighs, bell peppers, carrots, fresh bamboo shoots, garlic, and chopped red onions. Basic seasonings such as sugar, fish sauce, ground pepper, oyster sauce, cooking oil.
Stir-fried lamb with lemongrass and chili is very popular (Photo: O Vuong Sheep)
Lamb washed, deodorized with ginger, white wine or vinegar, rinsed, drained. Thinly slice lamb, marinate lemongrass, ground pepper, sugar, fish sauce, oyster sauce for about 20 minutes for the meat to absorb the spices. Wash the vegetables, blanch in boiling water for about 5 minutes, then take them out.
Sauté onion, lemongrass, minced garlic, add lamb to the island quickly, then add bell peppers, bamboo shoots and carrots to the island, mix well, season to taste, then turn off the stove. Stir-fried lamb with lemongrass and chili should be stir-fried about 5-10 minutes before the meal so that the dish is always hot.
Herb grilled lamb chops
Choose whole tenderloin chops, which can be cut into small pieces or left in long pieces.
Use a large bowl, then arrange the lamb chops evenly in the bowl. Add olive oil, crushed granulated salt, ground pepper, fresh rosemary (finely chopped), thyme leaves (thyme), minced garlic, balsamic vinegar and red wine, one by one. deep inside the ribs. Cover, put the meat in the refrigerator, marinate for about 30 minutes and then bake on charcoal fire (or oven).
Should choose young ribs to make herb grilled lamb chops (Photo: netamthuc)
The herb-grilled lamb chops have a characteristic aroma of rosemary and thyme leaves, the rich meat flavor is mixed with the fatty taste of olive oil and the fat secreted from the lamb. Note, do not overcook the ribs, it will make the lamb tough and lose its sweetness.
Herbal grilled lamb chops should be eaten while still hot to feel the essence and aroma of the meat. It can be served with salad dressing, french fries, mustard or lemon pepper sauce, mayonnaise, tzatziki sauce or any other dipping sauce you like.
Lamb cooked with grapes
Sheep and grapes are famous specialties of Ninh Thuan, the people here have skillfully combined these two ingredients to create a unique and extremely attractive dish. The secret to making a delicious lamb dish is to choose the shoulder of the lamb, which has both meat and fat so that when stewed, the lamb is soft and the water has a fatty taste.
Sheep and grapes are famous specialties of Ninh Thuan (Photo: Cuu O Vuong)
Grapes peeled, removed seeds, can add carrots, vegetables to make the broth sweeter. Lamb cut into pieces, marinated for about 20 minutes, stir-fried with onions and garlic until fragrant. When the meat is fully cooked, simmer for 1 hour. Then add the boiled vegetables to the pot. Finally, stir-fry leaves and a sufficient amount of grapes, cook for a few more minutes, then turn down. Do not overcook it, it will cause the grapes to be deformed, unsightly, and the grape juice will make the dish more sour, overpowering the lamb.
Lamb cooked with grapes is both soft and fatty, with a distinctive aroma mixed with sweet and sour grape juice to make the dish more delicious. Lamb cooked with grapes is often served with bread or vermicelli.
3. Note when eating lamb
Lamb is a strange dish, containing many nutrients beneficial to health, especially the immune system, nervous system … Lamb tonic blood, helps to strengthen yang, strong tendons, good for the lungs, reduce the condition Asthma or many other respiratory diseases are common in winter. However:
Lamb meat contains many healthy nutrients (Photo: thitbonhap)
– Do not eat durian after eating lamb to avoid raising blood cholesterol and causing dizziness. It is best to eat lamb with mangosteen or drink light brine.
– Do not combine lamb with vinegar and watermelon because they inhibit the activity of the spleen and stomach. During processing, the lamb should only be cooked over medium heat.
– Do not drink tea before and after eating lamb because lamb is rich in protein, and tea contains tannic acid, which together will produce tannic acid protein, reducing intestinal motility, easily causing constipation.
Lamb meat has a rather characteristic smell due to the fat and myoglobin produced (Image: netamthuc)
– Lamb is warm, so avoid using hot spices such as chili, pepper, cloves… during processing because it easily increases body temperature.
People with sore throat, pink eye or diarrhea should avoid eating lamb as it can aggravate unpleasant symptoms.
Đăng bởi: Hưng Lâm Phước
Từ khoá: Lamb: Famous specialty of Ninh Thuan, everyone should try it once
According to the An Giang people, this year the flood season comes a month earlier than every year, falling from July to November (lunar calendar). The floating season not only brings alluvium to the fields but also brings abundant fish and shrimp to fishermen in the West. Many fishermen can earn tens of millions of dong when the flood season comes. PhátTurn on the sound
Phu Hoi commune, An Phu district, An Giang is a locality that is both adjacent to the Cambodian border and a watershed, which shows the characteristics of the West in the flood season. For more than a month now, since it is not yet morning, many fishermen have been present in the fields, busy fishing, creating a bustling living scene.
Reporter Dan Tri records the popular fishing activities of people during the flood season in An Giang “flood navel” :
Fishing is the most popular method of fishing because it is possible to harvest many types of aquatic products at the same time such as fish, shrimp, crab and even snakes (Photo: Bao Ky).
The bamboo is made from a mesh patched into a length from a few hundred meters to more than 1 km. After choosing a place to place according to the water flow with the fish running, the fishermen use a net around it to form a pot, each segment of the net is fixed with a long tree branch. In the pot, put 3-4 lugs, fish and shrimp can’t get out (Photo: Bao Ky).
Mr. Nguyen Van Am said that it costs about 30-40 million dong to buy a swarm, including buying nets and trees. Those who have little capital will borrow money from the owner of the fishery to buy a set of fish, and every day sell fish minus the borrowed money. If the water is good, fish and shrimp are abundant, and at the end of the flood season, the fishermen have both paid off their debt to buy worms and made a few tens of millions more in profit (Photo: Bao Ky).
Dumpling fish is quite diverse, but when choosing, people will be divided into 2 types: Linh fish and market fish. In particular, reishi at the beginning of the season is called young reishi which is processed into a dish, and a larger one is used to brew fish sauce. Particularly for market fish, there are kinds of fish such as fish, pegs, choke… (Photo: Bao Ky).
Red-tailed dolphins often appear in the flood season. Due to not being able to actively breed, red-tailed dolphins are quite expensive. Commercial fish costs 20$/kg, and fingerlings caught by farmers cost about 15$/kg (Photo: Bao Ky).
In the flood season, Mr. Lam Thanh Nhan and his wife crossed more than 40km from Chau Phu district to canal 13 in Phu Hoi commune. Here, the couple covered the rubber hut for a temporary stay, at 1 o’clock at night they ran away and ran away. In the past few days, his family has harvested dozens of kilograms of reishi and market fish. If converted into money, the whole family earns over 1 million VND/day (Photo: Bao Ky).
Young reishi is priced from 50,000 to 70,000 VND/kg. Currently, the price of reishi has dropped to more than 20,000 VND/kg (Photo: Bao Ky).
Mr. Pham Van Linh sets a bar to catch field perch in the field (Photo: Bao Ky).
The rafters are made of bamboo about 60-70cm long, braided into a round shape like a jar, the top end is gathered in a pyramid shape, and the bottom end is round like the rim of a basket called the bottom. On the side of the rafters, in the middle is the entrance of the cave, also known as the hom, for the fish to get in (Photo: Bao Ky).
After placing the rafters near the grass, Mr. Linh picked up a handful of bait and put it in the rafters’ mouths. Trap bait made from fish carcasses and rice husk ash. (Photo: Bao Ky).
Every day, Linh swims by canoe and places 200 tubes of rafters, estimated to earn about 20-40kg of perch, earning nearly 1 million VND (Photo: Bao Ky).
In addition to placing worms and snakes, people in flood areas also have many unique ways of catching seafood such as crabs, shrimps, push rods, push nets, place nests, shovels… Creating a cultural picture of the West River Vibrant, colorful water.
Đăng bởi: Nguyễn Hằng
Từ khoá: Unique skill of a fisherman who earns thousands of dollars of silver in the floating season
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