With chef Lê Đức Hải from Ngon Garden Restaurant in Hà Nội chef Lê Đức Hải Ingredients: • Sea crab: 2 pcs (or 0.5kg) • Fragrant rice: 0.5kg • Chicken egg: 2 pcs • Bell pepper: 1 • String beans: 50gr • Carrot: 1 • Maize: half a cob • Spices/condiments: cooking oil, fish sauce, salt, broth mix, pepper powder, fresh onion, garlic, chilli and soy sauce Fried rice with sea crab Making the dish: • Clean the crabs carefully before boiling for 15 minutes. Take out the crab meat by hand and soak it with 1tsp of broth mix and fresh onion pieces for another 15 minutes before frying. • Use the boiled crab broth to cook the rice. When the rice is cooked, let it cool. • Dice the bell pepper, string beans and carrot while plucking maize seeds from cob, and whisk the chicken eggs well before frying. • Fry the minced garlic in cooking oil before putting cold rice in and stir it for several minutes. The last … [Read more...] about Stir-fried rice with sea crab
Nam kee chicken rice
People in the southern province of An Giang prepare chicken using spices found solely in this region, creating a well-known dish that draws in diners nationwide. Tri Ton beef porridge, Tung Lo Mo, Bay Nui scorpions and other dishes are some of the most popular dishes associated with An Giang. A rustic dish called O Thum chicken burnt with kaffir lime leaves may be found here as well, and is renowned for its divine deliciousness. For many years, O Thum burnt chicken has been transported to An Giang from Cambodia, where it originated, and has become a local delicacy. Hill chickens from 1.3kg to 1.8kg whose meat is solid and tasty are commonly used for roasting with kaffir lime leaves. Only when diners order the dish does the chef begin processing, marinating, and seasoning to taste. So, the chicken is always fresh, juicy, and fragrant. Aside from traditional spices like salt, lemongrass, pepper and garlic, the kaffir lime leaf is an essential ingredient and deciding factor of … [Read more...] about What distinguishes O Thum burnt chicken from the rest?
The national team in training in Singapore for the AFF Cup. Photo bongda24h.vn Peter Cowan To paraphrase a line from Tony D'Amato, football is a game of inches. Alright, so Al Pacino’s character in the film Any Given Sunday was talking about a different flavour of football than the type played on these shores, but you get the idea. While D'Amato’s rousing locker room speech gives the impression that professional athletes can gain that inch of advantage by wanting it more or being extra motivated, the reality is the distance between winning and losing is made up of slightly more dull inches. Did your centre midfielder get seven hours of sleep, but theirs got eight? Did the opposition spend one extra pre-season session defending short corners? Did your left back put in the extra time to treat his tweaked hamstring? While a film about how much sleep professional athletes get might not make for gripping viewing, it would be a bit closer to reality. At the highest … [Read more...] about The Local Game: Pork, chicken and Việt Nam’s game of inches
This time around, Khau Tan Don sticky rice fields in Tham Duong Commune, Van Ban District, Lao Cai Province, have started to turn yellow, a bit later than other sticky rice crops. Green flakes made from Khau Tan Don sticky rice. “Com” - the green flakes – made from Khau Tan Don sticky rice, is honored as “the best sticky rice” by local people and wins applause for its sweet taste, flavor, and texture. Tham Duong, a commune in a low-hill area 19 kilometers of downtown Van Ban District, is pivotal to Lao Cai’s provincial socio-economic development. Khau Tan Don sticky rice, a specialty of Tham Duong Commune, often leaves a thin layer of glossy oil in the wrapped leaves after being steamed. Only one crop of Khau Tan Don sticky rice is cultivated each year, which begins in April and ends in September of the lunar calendar. Their “com” is an indispensable part of the offering food tray and New Rice Feast of Tham Duong residents. Vi Thi Son of Tham Duong Commune expects … [Read more...] about Khau Tan Don sticky rice, a specialty of Lao Cai Province
COVIVAC vaccine is developed by the Health Ministry’s Institute of Vaccines and Medical Biologicals (IVAC). —VNA/VNS Photo HÀ NỘI — The third phase of clinical trials of Việt Nam's homemade COVID-19 vaccine COVIVAC have been halted, due to a shortage of volunteers. The Institute of Vaccines and Medical Biologicals (IVAC) under the Ministry of Health said that they are struggling to find people to test the drugs because so many have already been vaccinated. A representative from IVAC told online newspaper dantri.com.vn on Tuesday that the institute needs around 4,000 volunteers for the third phase to be conducted this month. The representative said: "The coverage of the COVID-19 vaccine in Việt Nam is very high. Therefore, we have difficulty recruiting volunteers who have not received the COVID-19 vaccine and meet the other criteria of the study. Volunteers from the same community are preferred as we can't … [Read more...] about Việt Nam’s COVID vaccine developer stops third phase trial due to volunteers shortage
Duy An Although he lives in Japan, Nguyễn Minh Tùng is still in the habit of eating mỳ Chũ (Chũ noodles) for breakfast every day with his family. The noodles, a speciality of Bắc Giang Province, have been well known far and wide for nearly a century. “Compared with other noodles available in the market, we like this kind of noodles most for their nutrition and health benefits. They are cooked with beef, chicken, eggs or minced pork as a quick breakfast for my family members,” Tùng said. Chũ noodles can be enjoyed with beef, pork, chicken or seafood, to please all palates. Photo dienmayxanh.com Tùng, who has been living and working in Japan for almost 15 years, said his wife asks her relatives in Bắc Giang to send the family these noodles to eat all year round. “My two daughters particularly liked these noodles fried with shrimps and sea crab meat,” he said. Local elderly Phạm Văn Mách, 90, said the dish originated in China. Long ago, a Chinese man … [Read more...] about Mỳ Chũ noodles – a Bắc Giang speciality loved by all