It is known that every 5 kg of green beans in average will generate 1.2 kg powder after refining. It takes a lot of sweat from skilled workers to pour the powder into a pan of boiling water, then remove and soak in cold water. The next step is to dry them overnight, then it will generate 1 kg of noodle. Therefore the price of this noodle in shops is at least VND 170,000 per 1 kg, and still many people buy it.
So you can imagine a bowl of this noodle with a chicken thigh – the chicken that rose wildly in the garden so its thigh is very sweet and moist - served with a small dish of fish sauce and chili. Wow how yummy it is.
In addition, cones of scallop dish served with sauce made of moringa oleifera leaves that made by Chef Duy’s team has a new taste as well as very nutritious. Chef Duy also shared his secret of how to turn the withering moringa oleifera into fresh one which is similar with Neem tree: soak its leave into warm water. Then grind a dozen of its leaves considered as the savior of the poor worldwide with a little bit salt, sweetened condensed milk and green chili. You will have a sauce with blue color and it tastes a little bit of sweetness, salty, spicy and fatty.
The cones of scallop stir-fried on the big fire so that it is just cooked slightly not over cooked then deep with this sauce before eating.
However this team still has a lot of weak points. According to Mr Sang Huy Ly, the vice president of the organizing board and Mrs Suong Thi Bui- one of the judges the dessert made of taro and “
lá cẩm” – a kind of magenta leave – is quite flat and not enough sugar. The table clothes is in red color so it has a bad effect on the color of the dishes.
Crunchy and nutritious cones of scallop with sauce made of moringa oleifera leaves
Followed by Tan Toi- Phi Nguyen
The Gioi Tiep Thi magazine