Instructions:

Step 1: In a large bowl, combine the minced pork and minced shrimp together and season lightly with salt, pepper, sugar and chicken stock (1/2 tsp each). Also add 1 tbps minced shallot and 1 tbsp minced garlic. Mix well in a circular motion till combined.

Step 2: Combine the seasoned meat & shrimp with all the shredded vegetables, mushrooms and glass noodle. Mix well. To help all the ingredients adhere better, add 1 egg or just the egg white. Mix well again and leave to sit for about 15 minutes.

Step 3: To soften the rice paper for wrapping, moisten the rice paper with a damp cloth instead of soaking in water.

Step 4: Scoop a heaping tablespoon of the filling and place near one end of the rice paper. Roll until you reach the center, then fold both sides inwards and continue to roll up till the other end.

Step 5: Heat a generous amount of oil in the pan until you see small bubbles around the chopsk. Then keep the heat on medium and start frying. The rice paper could be sky at first so leave some spaces between the rolls. After a few minutes, it’s ok to bring them closer to one another. Deep fry until they turn golden brown.

Step 6: Place them on paper towel to drain off the excess oil. Serve with dipping fish sauce, fresh vegetable and herbs.

Cách làm:

Bước 1: Trộn thịt và tôm băm trong một cái bát lớn và thêm chút muối, tiêu, đường và nước dùng gà, mỗi gia vị một nửa thìa café. Sau đó cho thêm một thìa canh hành tím đã băm nhỏ và một thìa canh tỏi băm vào. Khuấy đều cho đến khi tất cả các nguyên liệu trộn lẫn vào nhau.

Bước 2: Trộn hỗn hợp trên với các loại rau thái nhỏ, mộc nhĩ và miến. Trộn đều tay. Để các nguyên liệu trộn lẫn với nhau được tốt hơn, có thể cho thêm một quả trứng gà hoặc chỉ cho thêm phần lòng trắng. Tiếp tục trộn đều rồi để hỗn hợp ở ngoài khoảng 15 phút.

Bước 3: Để làm bánh đa nem mềm, bạn hãy dùng một chiếc khăn ẩm để thấm lên bánh thay vì nhúng bánh vào nước.

Bước 4: Múc đầy một thìa canh hỗn hợp trên đặt vào một đầu bánh tráng, cuộn bánh đến giữa thì gấp hai bên bánh vào trung tâm rồi tiếp tục cuộn tròn cho tới khi đến đầu bên kia.

Bước 5: Đun sôi một lượng lớn dầu ăn trong chảo cho tới khi có bong bóng sủi bọt ở đầu đũa. Sau đó vặn lửa xuống mức vừa và bắt đầu rán nem. Bánh đa nem ban đầu sẽ có thể hơi dính nên bạn nên để một chút khoảng trống giữa những chiếc nem. Sau vài phút, bạn có thể để các chiếc nem lại gần nhau hơn. Rán cho đến khi nem chuyển màu vàng nâu.

Bước 6: Gắp nem ra và đặt trên giấy thấm dầu để thấm bớt dầu ăn. Ăn kèm với nước mắm và các loại rau sống.

Món nem rán nha bn, cho mik vs nha :33

https://vi.glosbe.com/vi/en/C%C3%B4ng%20th%E1%BB%A9c%20n%E1%BA%A5u%20%C4%83n

fried chicken wing sauceIngredients: Chicken: 6 so, you should choose the processing medium will taste better (if your family likes to eat a lot of meat, you can replace it with chicken thighs offline).
Salad: 300g.
Tomatoes: 1 result.
Coriander: 100g.
Young lime leaves: 50g.
Peppers left: 1 result.
Spices: salt, shallots, garlic, seasoning, MSG, sugar, pepper, fish sauce, chili powder, cooking oil, fresh ginger.
Process materials
Shallots, garlic: clean, finely chopped;
Chicken wings: Clean, you can wash off the salt water mixed with ginger chicken will ensure cleanliness and chicken also firmer, tastier:
- Use a knife cut in the wings lighter side 2-3 quick way to spice permeability.
- Marinate chicken wings with 1 teaspoon minced garlic, 1 teaspoon seasoning, ½ tablespoon fresh powder, ½ tablespoon pepper, 1 tablespoon vegetable oil, ¼ tablespoon of fish sauce, ½ Tradescantia paprika (if you eat spicy) 3-4 language. If you want to spice chicken wings soaked then you should marinate overnight in the refrigerator offline.
Salad: clean, separate the leaves.
Tomatoes: Wash, cut circle.
Coriander: Pick clean, smooth move half, one half to the same.
Young lime leaves: Status thread.
Chili fruit: prune ornamental flowers.
Mixed fried fish sauce for chicken wings: You shot 1.5 tablespoons fish sauce, 1 teaspoon sugar, ½ tablespoon fresh powder, 1 tablespoon garlic, 2 tablespoons of boiling water, mix well to all spices blended together.
Performing sauce fried chicken wings

Roasting pan fried chicken wings for a few salt crystals, until dry salt and light turns yellow, you pour salt and add oil away. With this approach, the fried chicken wings will not be cohesive play offline.
When the old heating oil, you are golden fried chicken wings on the small fire to face to get crunchy chicken wings.
Next, you picked up a basket of chicken wings to dry little oil, pour off the oil in the frying pan with a non-aromatic and 1 tablespoon onion, minced garlic (garlic more of it) and a little paprika.
For chicken wings in the pan and sprinkle filling was prepared sauce evenly over the chicken wings, turned down very low to medium chicken wings narrowly when water turns yellow cockroach wings is dark.
Remove from the heat, sprinkle cilantro and ½ smooth move Tradescantia pepper dish to create the fragrance and appeal.
Food presentation

You put lettuce and sliced ​​tomato on top of the disk rim.
For chicken wings in the middle, continue to decorate dishes with cilantro also remain leaves, lime leaves and chilli non trimmed flowers only move upwards to create the attractive and eye-catching of snacks

Take it easy, friend. 

Ingredients: 
- 180 g beef steak 
- 100g butter 
- 1 clove garlic, crushed 
- 1 tsp choppep pasley 
- 1/2 tsp lemon juice 
- Salt and pepper to taste 

Method: 

- Trim the steak nicely, season with salt and pepper. 
- Heat 20 g butter in a pan until hot. add steak and fry until brown, about 2 minutes. Turn it over and fry for another 2 minutes. 
- Mix 80 g butter with remaining ingredient, roll up tightly and refregerate until hard. Cut the butter into slices(about 20 g /each) and top over the hot steak. One slice for one steak. Serve hot with french fries. 

Chicken in Lemon Grass and Chili 
Ingredients: 
3 lb chicken 
1 large onion 
Salt to taste 
1 tbs ground chillies 
1 tbs granulated sugar 
1 cup water 
4 garlic cloves 
3 tbs vegetable oil 
2 tbs minched lemon grass 
4 tbs Nuoc Mam (Vietnamese fish sauce) 
1 tbs caramel sauce 
Directions: 
Rinse chicken and dry well. Cut into small pieces . Peel garlic and slice finely . Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. 
Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. 
Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce, mixing well . Add 1 cup water and cook 45 minutes or until chicken is tender . Stir occasionally and add more water if necessary. Serve hot with caramel sauce. 
To prepare caramel sauce: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. 
Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Remove from heat.

Today I'll help you how to make banana milkshake. First, you have to peel and slice banana. Then, you put the banana slices in the blender. And don't forget to add ice and yogurt. After that, blend until it's smooth. Finally, pour banana shake into the glass. Now you can enjoy this drink with some fruits. Wish you success!

Quang noodle soups differ than most normal noodle soups in that the soups have just enough broth to barely cover the noodles. Unlike other Vietnamese noodle soup bowls whose broth will cover the noodles almost completely, Quang noodle broth is barely enough to slurp during the meal. If you do not eat a Quang noodle bowl fast enough, the broth will generally quickly be soaked up by the noodles. Quang noodle soups are generally pork and dried shrimp broth based, although some regional and family recipes will use chicken and even duck. What makes Quang noodle soups unique is the richness of the broth, the lack of it and the crushed peanut toppings on the noodles.

The mystery of Quang noodle is in that pot above. This is ‘nuoc sot mi quang’ or Quang noodle sauce. This makes the stock slightly sweet and a smidgen spicy. This dish's ingredients include rice, vegetables and meat. After being soaked in water, the rice is ground to a fine powder and made into attractive smooth white noodles. Accompanying vegetables are water morning-glory, cress, young banana flowers and herbs. Especially, the famous Tra Que savory of Quang Nam Province will give the dish more flavour. You can use pork, chicken, fish, crab or shrimp to make the broth. If chicken is chosen, the meat is separated, seasoned and stir-fried while the bones are stewed. Finish the stock by adding cooked chicken meat.There are many Quang noodle restaurants in Quang Nam and Da Nang. Each area is famous for one certain recipe. For example, Thanh Chiem Village in Dien Ban District, Quang Nam Province is known for shrimp noodle, while chicken noodle is at its best in Tuy Loan, Hoa Vang District, Da Nang City.Bạn có thể tham khảo.

Vietnam is famous with its traditional and delicious dishes. All of them easioly bring to anyone's mouth indeed, but as myself, I enjoy spring rolls best.

Spring rolls are lightly fried rice - paper rolls, smaller and crispier than Chinese egg rolls but more flavorful. They are filled with highly seasond morsels of crab, shrimp, chopped vegetables, onion, mushroom, vermicelli and eggs. To prepare them, place the above mentioned filling on a thin rice pancake, roll up then fry.

Finally, spring rolls, when fully prepared, are wrapped into somes kinds of fresh vegetables, then doused in fish sauce. My mother ussually cooks spring rolls for me, espeicially on important days in year, such as Tet holiday. When I eat them, i feel all of my mother's love that she reserves for me.

To me, they're like the most speicial dish in this world.

Quang noodle soups differ than most normal noodle soups in that the soups have just enough broth to barely cover the noodles. Unlike other Vietnamese noodle soup bowls whose broth will cover the noodles almost completely, Quang noodle broth is barely enough to slurp during the meal. If you do not eat a Quang noodle bowl fast enough, the broth will generally quickly be soaked up by the noodles. Quang noodle soups are generally pork and dried shrimp broth based, although some regional and family recipes will use chicken and even duck. What makes Quang noodle soups unique is the richness of the broth, the lack of it and the crushed peanut toppings on the noodles.

The mystery of Quang noodle is in that pot above. This is ‘nuoc sot mi quang’ or Quang noodle sauce. This makes the stock slightly sweet and a smidgen spicy. This dish's ingredients include rice, vegetables and meat. After being soaked in water, the rice is ground to a fine powder and made into attractive smooth white noodles. Accompanying vegetables are water morning-glory, cress, young banana flowers and herbs. Especially, the famous Tra Que savory of Quang Nam Province will give the dish more flavour. You can use pork, chicken, fish, crab or shrimp to make the broth. If chicken is chosen, the meat is separated, seasoned and stir-fried while the bones are stewed. Finish the stock by adding cooked chicken meat.There are many Quang noodle restaurants in Quang Nam and Da Nang. Each area is famous for one certain recipe. For example, Thanh Chiem Village in Dien Ban District, Quang Nam Province is known for shrimp noodle, while chicken noodle is at its best in Tuy Loan, Hoa Vang District, Da Nang City.Bạn có thể tham khảo.

To make perfect, creamy scrambled eggs, place a heavy-based, non-stick saucepan over a low heat with a generous knob of butter.

Trứng chiên ( Scrambled eggs)

Crack the eggs into a bowl add a dash of milk or cream and whisk with a fork.

When the butter is just melted, add the eggs to the pan. To avoid scratching the pan, use a wooden spoon to stir slowly and constantly for about five minutes. Keep stirring and the mixture will slowly cook into creamy, custardy scrambled eggs.

If you like, as the egg just begins to set into curds, you can add another tablespoon of milk or cream.

Remove from the heat when the eggs are still a little less cooked than you like. They will continue to cook in the residual heat until you are ready to serve.

Dịch

Để làm trứng chiên hoàn hảo, kem, đặt một cái chảo không dính trên bếp trên lửa nhỏ với một núm bơ. Đập trứng vào một bát thêm sữa hoặc kem và quấy bằng 1 cấy dĩa. Khi bơ đã tan chảy, thêm trứng vào chảo. Để tránh chà xát chảo, dùng muỗng gỗ để khuấy đều và liên tục trong khoảng năm phút. Tiếp tục khuấy và hỗn hợp từ từ sẽ nấu thành trứng đã được trứng kem. Nếu bạn thích, như trứng chỉ bắt đầu để thành sữa đông, bạn có thể thêm một muỗng canh sữa hoặc kem.Đặt ra khỏi ơi nóng khi trứng vẫn còn ít nấu chín hơn bạn muốn. Tiếp tục nấu trong cái nóng còn lại cho đến khi bạn sẵn sàng phục vụ.

Pho is one of the Vietnamese traditional food. The most delicious and typical brand of Pho in Vietnam is Ha Noi Pho with wonderful flavor. Pho is made from rice noodles, beef or chicken and other spices. Pho is a noodle soup; therefore, it’s better when being added with beansprout. Eating Pho with family not only reflects Vietnamese tradition but also creates cozy atmosphere. At weekends, my friends and I usually go to a cafeteria to enjoy Pho because Pho is served at many restaurants in Vietnam. There are two main kind of Pho: noodle soup with beef and sliced chicken, both of them are delicious and high nutrients. Pho is favorite food of almost Vietnamese and often served as breakfast. Moreover, Pho is popular in international market for its pleasant taste and reasonable price. Foreign tourists visit Vietnam and they really like the taste of Pho here. I am very proud of it. In near future, I hope Pho will be more famous in other countries so that foreigners can enjoy this cuisine and understand about Vietnamese culture.
Bản dịch
Phở là một trong những món ăn truyền thống của VN. Phở ngon và có thương hiệu nổi tiếng nhất VN là phở Hà Nội với hương vị tuyệt vời. Phở được làm từ bánh phở, thịt bò hoặc thịt gà và những gia vị khác. Phở là một món nước, vì thế sẽ ngon hơn khi ăn cùng với giá. Ăn phở với gia đình không chỉ phản ánh truyền thống người Việt mà còn tạo nên không khí ấm cúng. Vào cuối tuần, tôi và bạn bè thường đi ra tiệm ăn phở vì phở được bán ở rất nhiều hàng quán tại VN. Có 2 loại phở chính đó là phở bò và phở gà, cả hai đều ngon và bổ dưỡng. Phở là món ăn yêu thích của hầu hết người Việt và thường được phụ vụ như bữa sáng. Hơn nữa, phở còn phổ bién ở thị trường quốc tế bởi vị ngon và giá thành phải chăng. Du khách nước ngoài đến VN và họ rất thích hương vị phở ở đây. Tôi rất tự hào về điều đó. Trong tương lai, tôi mong phở sẽ càng nổi tiếng ở các nước khác để họ có thể thưởng thức và hiểu hơn về văn hoá Việt.

A story: Turtle and rabbit

On a beautiful autumn morning, on one side of the river a forest with a turtle is practically running. Rabbit passing by, see that laughing turtle:
- Sluggishly like slug but also run!
Play rabbit said so, Tortoise sad but calm reply:
- Do not mock me. You try to compare a wrong?
Rabbits with bearded beard:
- You dare run with me? Be right. I will take you half way. Come on!
Turtles do not say half a word. He knew he was slow. People have said: "Slow as a turtle". So, when the order was issued, the turtle moved step by step, rabbits chuckled. He thought: "It is necessary to hurry, wait for the Tortoise to reach the end, I just fired a win is already won." Thought that, rabbits we go to chase butterfly, cut flowers, look at heaven and earth as nothing happens.
Suddenly thought of the contest, looked up to see the Turtle to the destination, Rabbit hurry yellow gold tripod trip four feet away as a streak shot. But not anymore, Turtle has come to the destination long.
The story of "Turtles and Rabbits" has left us with a profound lesson: no self-esteem, no bragging boast, knowing who you know, persistence in everything will succeed.

Pho is one of the Vietnamese traditional food. The most delicious and typical brand of Pho in Vietnam is Ha Noi Pho with wonderful flavor. Pho is made from rice noodles, beef or chicken and other spices. Pho is a noodle soup; therefore, it’s better when being added with beansprout. Eating Pho with family not only reflects Vietnamese tradition but also creates cozy atmosphere. At weekends, my friends and I usually go to a cafeteria to enjoy Pho because Pho is served at many restaurants in Vietnam. There are two main kind of Pho: noodle soup with beef and sliced chicken, both of them are delicious and high nutrients. Pho is favorite food of almost Vietnamese and often served as breakfast. Moreover, Pho is popular in international market for its pleasant taste and reasonable price. Foreign tourists visit Vietnam and they really like the taste of Pho here. I am very proud of it. In near future, I hope Pho will be more famous in other countries so that foreigners can enjoy this cuisine and understand about Vietnamese culture.