Học tiếng Anh qua ẩm thực Việt VNPodcast

The Tequila Sunrise cocktail, with its bright color layers, looks like a summer sunrise. This classic drink has only three ingredients—tequila, grenadine, and orange juice—and is served unmixed to preserve the color of each layer.

- On today’s VOV24/7’s Food Delight, let’s explore Habakuk Fine Coffee & Bistro in Hanoi downtown, which has been added to Michelin Guide’s Bib Gourmand list, offering good food at moderate prices.

-In today’s program, we’ll introduce “banh tai heo, ”Vietnamese pig’s ear cookies, a snack many kids have grown up eating. The cookies are so named not because they’re made from pig’s ears, but because their shape resembles a pig's ear and are sliced from a log of alternating light and dark dough.

-In today’s program, we introduce “Phu The”, or “Husband and wife” cake, a traditional Vietnamese sweet that plays a vital role in the wedding trays or engagement trays of many Vietnamese people. The cake has a jelly-like texture made of tapioca flour, pandan, mung bean paste, sugar, sesame seeds, and coconut milk. Like many traditional Vietnamese cakes, “Phu The” cakes are not sophisticated in appearance but the recipe is not simple.

Egg hoppers, one of the top delicacies of Sri Lanka, are bowl-shaped pancakes cooked in small round ‘hopper pans’ over a medium heat. This mouth-watering treat with a soft-boiled egg in the center will satisfy your hunger, taste yummy, and look lovely on the table. 
A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips for you.

B: The 10th International Food Festival, an annual cultural and charity fundraising event was held by Vietnam’s Ministry of Foreign Affairs last weekend at the Vạn Phúc Diplomatic Compound, 298 Kim Ma Street, Hanoi.

A: We will start with an easy-to-make dish. It’s egg hoppers, one of Sri Lanka’s most popular traditional foods. The dish, which takes only 5 minutes from start to the table, will surely satisfy your hungry stomach. 

A: Hundred traditional and exotic foods of various countries and territories worldwide were introduced at this year's event. VOV will bring you series of recipes brought to the fair by 35 foreign embassies, agencies, and units along with representatives from localities across Vietnam.
B: Hoppers are bowl-shaped pancakes cooked in small round ‘hopper pans’ over a medium heat. Hoppers come out of the pan with crisp edges and a soft, aerated center. The best hopper is made by cracking an egg into the center just before steaming, according to Dang Phuong Hoa of the Sri Lanka Embassy. 

“Cooking egg hoppers is similar to cooking Vietnamese sizzling pancakes. The batter is made from flour, yeast, coconut milk, and sugar. First, heat a hopper pan over a high heat, wipe the pan lightly with oil, then pour the batter in. Swirl to coat the sides of the pan, then crack in an egg before covering the pan with a lid and steaming the hopper for 2 to 3 minutes or until the cake’s center is firm and the sides are golden and crisp. Sri Lankan egg hoppers are most often served with ground pepper, salt, and spicy chutneys.”

A: With simple ingredients and easy cooking steps, egg hoppers can be made at home. If you don't have a hopper pan, which is a small, deep bowl-shaped pan with a lid, you can use a small non-stick frying pan with a lid that fits.  B: Egg hoppers taste best fresh from the pan, while they’re still warm. This mouth-watering treat with a soft-boiled egg in the center will satisfy your hunger, taste yummy, and look lovely on the table.



“Egg hoppers are sold in restaurants and by street vendors, and in Sri Lanka are usually eaten at breakfast time. But they’re so easy to make they can be eaten any time,” Hoa again.

A: Egg hoppers’ flavorful crispness, combining rich coconut milk and egg, will have you coming back for more. There’s no doubt you’re going to like hoppers as much as we did.

B: Eggs are a great source of protein, vitamins, and minerals. If you follow our tips, I guarantee your egg hoppers will be perfectly cooked, and each one takes less than six minutes to cook from start to finish.

A: I hope we’ve inspired you to try today’s recipe for Sri Lankan egg hoppers. If you do make some, please leave a comment on our Facebook fan page (VOV5-English-Service) and let us know how they turned out. Thank you for joining us today on VOV24’s Food Delight. Goodbye.


Egg hoppers, one of the top delicacies of Sri Lanka (Photo: tastingtable.com)

U Minh fish sauce hotpot is one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.
A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips.
B: In today’s program, we introduce U Minh fish sauce hotpot – one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.
A: Fish sauce has been around in the southern region of Vietnam since it was first populated. There are countless dishes made with fish sauce but the most outstanding dish is undeniably fish sauce hotpot, which is considered a trademark of U Minh cuisine.
B: The hotpot includes a special fish sauce and an abundance of fresh vegetables, such as cabbage, coriander, green bananas, chili, and special local vegetables.
A: These special vegetables are wild vegetables that can only be found in U Minh. Additional ingredients used to flavor the fish sauce hotpot are corn, mushrooms, fish, and eel.
B: The broth of this hot pot is made from fermented snakeskin gourami, which is very rich and fragrant. Bay Hien, owner of the Dung fish sauce shop, told us her recipe for making fermented fish sauce.
He said: “The fish sauce has just two main ingredients: fish and salt. The first and most important step is choosing the fish, which should be fresh, clean, and of a uniform size. After 5 days, when the fish has turned slightly red, add a mixture of boiled sugar water, toasted rice powder, and white wine to the jar to elevate the flavor of the fish. We often add good quality fish sauce to the fermented fish after 2 days, which prevents the fish from getting too dry.” 
A: Every woman in U Minh knows how to make fish sauce. It is agreed that the better the fish sauce, the tastier the hot pot.
B: The flavorful and healthy fish sauce hotpot from U Minh pleases even fussy palates.
Mr. Giang Hoang Hon, Director of the Huong Tram Eco-Tourism Area in Khanh An commune, U Minh district, said: “The fish sauce is rich and fragrant. We use fish sauce and coconut water to increase the sweetness of the broth. Many visitors come back to U Minh repeatedly just to eat this fish sauce hot pot. Some ask me to ship the fish sauce and recipe to them so they can make the dish at home.’
A: To reduce the strong smell of the fish sauce, some people add minced lemongrass leaf and crushed lemongrass root, fresh coconut water for a fresh, sweet aftertaste, and fresh cow’s milk in place of the sugar water to make the finished product thicker and creamier.
B: Like durian, many people find the smell of fish sauce hot pot a bit difficult to get used to, but try it once and you might become addicted to its strong, unusual taste. According to Mr. Le Huu Loi, Head of the Culture and Information Office of U Minh district, fish sauce hot pot is a central feature of the culture of U Minh.
“In the past, people made fish sauce as a familiar fermented condiment. Then, some local people invented new ways to make the fish sauce and elevated it to a local specialty. When you come to U Minh, try some U Minh fish sauce hotpot, an iconic dish of southern Vietnam,” Loi said. 
A: For more recipes, visit vovworld.vn/Food-delight, where many recipes are already waiting for you.
B: Join us again next week for more ideas to diversify your menu. And now, goodbye!
Fish sauce hot pot is a central feature of the culture of U Minh (Photo: VOV)


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