Where I live, the specialty is beef noodle soup. This is a very popular dish in our country. Pho noodles are made from rice, which is made from the best types of rice. The broth for beef noodle soup is made by stewing beef bones in a large pot for a long time. The broth for another kind of pho is chicken noodle soup made from stewed chicken bones. Thinly sliced boneless chicken and served with chicken noodle soup... Tell me about your favorite dish where you live.

3, My hometown has a very special dish that everyone knows, omelette. To make this dish, you need eggs, fish sauce, a bowl, cooking oil, a pan, and a pair of chopsticks and onions. First, you need to break the egg, then you add some fish sauce, if you like, you can add a little onion leaves. Pour the oil into the pan and heat it up, whisk the eggs, and then pour the eggs into the pan. Flip the eggs over, then put them on a plate, and you've got an omelette

. Food & Drink:

Hello. Today, I want to tell you about my favourite food and drink. It`s verry popular in the teen world. It`s Pizza. To make it, i need flour, tomatos, cheese, salt, onions, ect. I often eat when I have free time with my family at Pizza Hut. Thank you for listening.

Hello eveyone,

I'd like to tell you about my favourite food. It's beef noodle. It's made if rice, beef, and many kinds of herbs. I usually eat beef noodle in the morning. My favourite restaurant is Cuong Noodle. It's a small restaurant located on Tran Hung Dao street in Ho Chi Minh city. Whenever i eat beef noodle, it always makes me have a special taste. Hanoi capital is famous for beef noodle. What's more, it's also well-known for a lot of delicious foods. For example Omai, frilled rice...
At home, my mother makes beeff noodle very well. She often makes it when my family get toghether. We enjoy the happy time when we have beef noodle at home

We will prepare: 1-2 green onions, 2 large eggs, 1 teaspoon of salt, a teaspoon of pepper, 4 tablespoons of oil, 4 cups of cold cooked rice, 1-2 tablespoons of light soy sauce.

Firstly, we beat the eggs with salt, pepper, onion. Then we heat the pan and add 2 tablespoons of oil. When the oil is hot, pour the the mixture into the pan. When it is hot, take it out and clean out the pan. Next, we add 2 tablespoons oil, add the rice, stir-fry for a few minutes, using chopsks to break it apart, stir in the soy sauce. When the rice is heated through, we add the mixture back into the pan. Remember to serve hot. 

chúc học tốt!

Noodles:

Ingredients: 

• a packet of noodles
• a bowl 
• a dish 
• hot water 

How to make it :

Firstly, we put the noodles in a bowl. Then, add ingredients available in the noodles' packet. Next, boil water until it reaches 100*C.  After that, pour the water into the bowl and put a dish above it to keep the heat. You can add some onions, salad,... if you want. Wait about 2-3 minutes before enjoy this food. Remember to serve hot. It's more delicious!

Bạn có thể tham khảo!

This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian in- fluence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam.

This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread–another influence on the cuisine of Vietnam.

If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine.

Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to
completely cook potatoes at this point, only to brown them.) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.

Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the
cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.

Thanks bn nhaaaa ^^

This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian in - fluence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam.

This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread - another influence on the cuisine of Vietnam.

If you are using fresh lemon grass, simple remove the outer leaves and upper two - thirds of the stalks, then cut the remainder into 2 - inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine.

Combine the curry powder, black pepper, sugar, add salt and marinate the chiken in the mixture for at least in 1 hour. Heat the oil and try the potatoes over high heat until brown. ( It is not necessary to completely cook potatoes at this point, only to brown them). When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.

Heat 2 tablespoons oil over ahigh flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Sever with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.

FRIED RICE

We will prepare: 1-2 green onions, 2 large eggs, 1 teaspoon of salt, a teaspoon of pepper, 4 tablespoons of oil, 4 cups of cold cooked rice, 1-2 tablespoons of light soy sauce.

Firstly, we beat the eggs with salt, pepper, onion. Then we heat the pan and add 2 tablespoons of oil. When the oil is hot, pour the the mixture into the pan. When it is hot, take it out and clean out the pan. Next, we add 2 tablespoons oil, add the rice, stir-fry for a few minutes, using chopsticks to break it apart, stir in the soy sauce. When the rice is heated through, we add the mixture back into the pan. Remember to serve hot.

Tạm dịch:

CƠM CHIÊN

Chúng ta sẽ chuẩn bị: 1-2 cây hành lá, 2 quả trứng, 1 muỗng cà phê muối, 1 muỗng cà phê tiêu, 4 muỗng canh dầu ăn, 4 chén cơm nguội, 1-2 muỗng canh nước tương. Đầu tiên, chúng ta đánh trứng với muôi, tiêu, hành lá. Sau đó chúng ta làm nóng chảo và thêm 2 muỗng canh dầu ăn. Khi dầu nóng, chúng ta đổ hỗn hợp vào chảo. Kế đến, khi trứng nóng, lấy nó ra và làm sạch chảo. Chúng ta thêm 2 muỗng dầu vào, thêm cơm vào và dùng đũa trộn trong 2 phút để làm rã cơm. Khuấy nước tương và cho vào. Khi cơm chín, bỏ hỗn hợp trứng chiên khi nãy vào chảo. Nhớ ăn nóng.

giúp mk nha mai cần r 

 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.

#Tham khảo!

This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian in- fluence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam.

This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread–another influence on the cuisine of Vietnam.

If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine.

Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to
completely cook potatoes at this point, only to brown them.) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.

Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the
cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.

Vietnam is famous with its traditional and delicious dishes. All of them easily 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 seasons morsels of crab, shrimp, chopped pancake, roll up then fry. Finally, spring rolls, when fully prepared, are wrapped into some kinds of fresh vegetables, then doused in fish sauce. My mother usually cooks spring rolls for me, especially 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 the most special dish in this world.

Chúc bạn học tốt

với một đoạn văn về đồ ăn hoặc thức uống của cây dương trong khu phố của bạn

Hok tốt nha

                                                                              Mackerel with tomato sauce

*Ingredients

300g mackerel 1 sunshine

3 tomatoes

Dry onion,dill,sugar,fish sauce

*How to make them

1.Fried fish

2.Tomatoes peeled,cut pieces.Non-aroma dried onions then tomatoes to the island.Tomatoes start soft,add fish sauce,3 tablespoons of mineral water,sugar to the same.Let the tomatoes quickly

3.Dried water,seasoned by taste,add the dill is finished

Remember k for me!