Tại sao nghệ và mật ong lại có thể trị đau dạ dày hiệu quả?

Tinh bột nghệ đen là một vị thuốc quý, tinh chất của nghệ có tác dụng tăng tiết mật, hỗ trợ tiêu hóa nhưng lại không tăng tiết vị dạ dày,bên cạnh đó nghệ còn ức chế sự phát triển và khả năng sinh khối u trong dạ dày , do vậy khi bị viêm loét dạ dày nghệ được lựa chọn là phương pháp ưu việt từ thiên nhiên .

Tại sao nghệ và mật ong lại có thể trị đau dạ dày hiệu quả?

Mật ong nguyên chất trong y học cổ truyền vừa là vị thuốc quý và cũng là thực phẩm có giá dinh dưỡng cao

Mật ong chứa đường Glucose, Fructose, Maltose, Sucrose, các acid amin, khoáng chất, enzym tiêu hóa,cùng rất nhiều loại VitaminA, B1, B2, B6, E..kích thích sự chao đổi chất. kali, magê kích thích ăn ngon miệng, làm tăng hàm lượng axit hữu cơ, cải thiện hệ tiêu hóa tốt hơn, thành phần phấn hoa trong mật ong tăng cường khả năng miễn dịch..mật ong làm giảm tiết dịch axít trong dạ dày nên các triệu chứng đau rát nhanh chóng mất đi. Bạn có thể dùng củ nghệ đen tươi

Hỗn hợp tinh bột nghệ và mật ong là khác tinh của căn bệnh viêm , loét dạ dày.

Food in Ha Giang Vietnam

1. Ha Giang stone bryophyte, Ha Giang Vietnam

Bryophyte is a special food of ethnic minorities in Ha Giang province. The food is made from it called “que”. Bryophyte is not only delicious dish but also good for your health.
Local people usually choose the great and fresh bryophyte. Next , people will clean it and make into many dishes such as fried bryophyte, dried bryophyte but the most delicious dish is bryophyte mixed with spices and grilled. North Vietnam tours
When grill, people cannot turn it several times but grill one side then grill the other. Since bryophyte dish depends on season people often make dried bryophyte. Special customers are eaten the special dish: dried bryophyte. Grilled bryophyte not only is favorite food of ethnic people but also can cure many diseases, help blood stability, detoxification, blood circulation, blood stability, heat stability and strengthening resistance. Halong bay cruise

2. Ha Giang Dried Buffalo, Ha Giang Vietnam

Dried buffalo is special food in Ha Giang. This meat is usually made from buffaloes and cows on the northwest mountain. With the dried buffalo, the flavor of smoke is almost intact. The processing techniques are traditional secret but products are quite homogeneous. People use some spices such as pepper, ginger, especially “mac khen”- a type of forest pepper of Northwest upland ethnic minorities.
Today, cultural exchange scale between ethnic people becomes more and more develop, dried buffalo not only is the dish of the Thai but also follows the guests to nationwide. Therefore, the method to enjoy this dish is different and depends on each place. Mekong river tours
If the Thai often enjoys their special dish instead of eating foods, especially on the rain, floods or lack of food… but now, this dish can be served with hot pot or baking dish.

Food in Ha Giang Vietnam

3. Ha Giang Au Tau Porridge , Ha Giang Vietnam

In Ha Giang, there have many unique dishes that visitors cannot forget. Au Tau porridge is special dish. Tourists can enjoy all flavors in a bowl of porridge: flavors of “au tau”, leaf spices… Bowl of Au Tau porridge looks very attractive by the harmony between rice, herbs, meat…
Many people come to Ha Giang, if they have been enjoying once they will seek to eat again. Au Tau porridge is not only the normal dish but also a tonic medicine to cure sick. Au Tau porridge in Ha Giang has had all time in the year, but it sold only at night. In the winter, sitting in a warm space and enjoying the Au Tau porridge is exciting and suitable for people who love exploring new things.

Ha Giang Au Tau Porridge

4. Shan Tuyet Tea in Ha Giang, Ha Giang Vietnam

Ha Giang is one of the provinces has the oldest Shan tea area in the country. It is Shan tea with big leaves, many snow-white hair covered buds and have good quality. So that people called Shan tuyet.
In Ha Giang, Shan Tuyet tea located throughout most of the districts in which the ancient tea areas have 300-1000meters height. So far, some areas of province has highly specific for the an ecological tea such as: Lung Phin, Phin Ho, Tham Ve, Bo Duot,… that represents the oldest tea area of Vietnam. This is the local that produces the famous Shan Tuyet tea. The reputation of Shan Tuyet tea conquered not only the consumers but also the connoisseurs in enjoying tea.

Buon Ma Thuot Vietnam

Waterfalls near Buon Ma Thuot in VietnamAfter a floating breakfast of fresh bread with sliced cheese and a cup of Liptons tea (yes, it’s everywhere) we headed off at 8.30am. First we stopped at a small palace that was built by the emperor Bao Dai and has now been turned into a very nice hotel. Well worth considering if you’re looking for something a little more upmarket than the basic accommodation at the holiday complex. Centre Vietnam tours

Continued on observing rural life stopping at a village market to buy some tropical fruits, none of which we’d ever seen in the west. The people in these markets very rarely see any foreigners so it’s a real novelty when any drop in. They’re very friendly and find it hilarious that I’m 6’5″ tall, almost double the height of many of them. Halong bay cruise

Buon Ma Thuot

Buon Ma Thuot Vietnam

We entered the town of Buon Ma Thuot which was a key location during the American War. It’s fall to the North Vietnamese was the stepping stone for an assault on Saigon. Today it is a busy market town with an important war memorial in its centre. We travelled a few kilometres beyond the town and pulled into another holiday complex where smart bungalows were available for $10US per night and the central bar/restaurant area offered a great range of Vietnamese food and ice cold Saigon Export beer. Mekong river cruise

Once we’d checked in we drove to the impressive Gia Long waterfall then walked back along the riverbank with Phu guiding us for about 7km through lush green forest. The route included more quite spectacular waterfalls and interesting vegetation including corn and cotton fields.

Tam was waiting for us with the vehicle and drove us back to our accommodation via a brick factory. As always the people working there were so friendly and were delighted to show us how they collected clay from the riverbank, compressed in a little machine which formed the brick shape and sliced it. The bricks are then dried in the sun before being hardened in a furnace. It’s hard, dirty work carried out all day long, day after day yet the people seemed so content with their lot.

Back at the bungalow area we applied our array of anti-mosquito creams and sprays as dusk approached, sprayed the room with insecticide and set mosquito coils burning. We’d decided not to take malaria pills so we were being ultra cautious yet we were pleasantly surprised to find that there seemed to be very few mosquitos around. Phu had told us in advance that there weren’t any mosquitos in the Central Highlands which certainly sounded like a sales pitch if ever I’d heard one yet he seemed to be right so far. He’s actually from Pleiku in the Highlands to the north and obviously malaria had never been an issue for him or his family.

The food tonight was excellent consisting mainly of a boiling pot of stock on the table kept hot with charcoal to which we added chunks of fish and leaf vegetables which we ate with noodles. Very nice but very tricky with chopsticks.

Street food saigon

After two winters of stuffing my face around town, I thought I would put together a guide to Saigon street food, gathering some of the places I love in one place. These are not the absolute best of everything, but rather a cross-section of delicious, cheap and authentic foods that are also conveniently located. I tended to head to outer districts more often, on the hunt for that bun mam a friend told me about, or what was billed as “the best Peking duck in town” by my enthused landlady. While fun side trips to outer districts are great, I wanted to put together a post that would be more helpful for short-term trips. The restaurants and street stalls below are fairly central to where most travellers stay, meaning people can frequent them even if in town only briefly. South Vietnam tours

Fasten your seatbelts, people: this post is close to 10,000 words long.

The focus is, of course, food. One specific soup, a sweet-and-sour canh chua (photo in the “street food” section below), was what initially led me to the city. I was lured in by the complicated tastes and unfamiliar sting of the rice paddy herb on my tongue. It might have been one soup that brought me to Saigon, but it was the rest of the food that kept me there, and keeps me coming back. It is not just taste of food that makes Saigon so enthralling, but the act of eating as well, and all of the craziness that eating comprises. The swirling noise, the families all sitting and enjoying a meal on the street, smiling at you fumbling with your condiments. The beauty of food being not just a necessity but also a sight in and of itself: a window into culture, and a source of endless wonder.

Mekong & Phu Quoc island (5 days, 4 nights)

Street food saigon

Countless moments of me smiling as an old lady came over shaking her head at my terrible rice paper folding skills, correcting my technique as we sat at the edge of traffic. Or the bo la lot vendor who discovered my love of starfruit and made sure to have extra on hand when I returned. The beloved grandpa at the pho ga restaurant below, who ran over to my bowl repeatedly to ensure I added pickled garlic, lest I forget. The landladies that adopted me into their homes, feeding me, giving me hugs, teaching me how to cook. HO CHI MINH CITY’S CENTRAL POST OFFICE, VIETNAM

There are hundreds of moments like these baked into the aggregate of my memories in Vietnam. Most of them derive from food. As Luke Nguyen says in The Songs of Sapa: Stories & Recipes from Vietnam,

Street food saigon
Streetside eating.
This is not an exhaustive list, but hopefully it provides a good start. Yes, I know I could have offered this post as an e-book for sale (thank you to those suggesting this already), but I’d prefer to have it freely available. If you want to support the site, pick up my book about travel and food, or a t-shirt in the shop instead.

Or, for those of you who loved your time in Vietnam and want to commemorate it at home with something a bit more tangible, please see my hand-drawn, one-of-a-kind Vietnamese maps of food. They’re available in t-shirt and poster form.
Hand-drawn typographic food map of Vietnam
I also realize some of you would have preferred diacritical marks in lieu of plain Roman letters, but when typing into Google Maps to find these places, most travellers have indicated they prefer the non-Tieng Viet script. I’m happy to update the post if this is no longer the case.

I should also note that I’ve never gotten sick from eating street food in Saigon, and I’ve eaten at all sorts of places, dodgy or otherwise. The culture of food is so prevalent that fast turnover and fresh ingredients rule the roost. At 4pm when I want soup, there is usually a gaggle of other people also chowing down. I joke that I graze like a cow, eating mini meals every few hours, and Saigon is an ideal place to do so. One can eat through the country as a whole — foods from the North and South, the Central region and the Mekong Delta — all in one city.

Saigon is most definitely a magical place for your tastebuds. The balancing act between warming and cooling ingredients, between heavier meats and lighter rice-based carbs, fresh herbs to round out the taste, never get old. I’m no culinary anthropologist, but in learning through eating, and being corrected by others also passionate about food, I’ve hopefully created a crash course here that will help travellers discover more about the city. For celiacs like me, I have included tips for gluten-free eating. I’ve also added a long basics for navigating Saigon section at the end, in the vein of my other “crash courses“. Here you’ll find information about taxis, visas, foot massages and more.

I’ve tried to include as many photos of these foods as possible, since my descriptions might not do the trick but a photo usually does. These are all my pictures, except for the bun moc (thanks Tom!).

Finally, I plan to put these all onto a Google Map, but haven’t done so yet as I’m tethering to 3G in Greece. I’ll update the post when it is in map form.

Banh Beo
Banh beo from Nam Giao in Saigon
Part of the cuisine from central Vietnam, banh beo (literally “water fern cake”) are small round discs of rice flour, formed to look like lily flower pads found in the estates surrounding the old imperial city of Hue. Topped with crunchy pork rinds and toasted shrimp powder and served with fish sauce, they are a very rewarding dish to share as they usually come in multiples of 8 or 10.

Where: Nam Giao
136 Le Thanh Ton Street, in an alleyway behind Ben Thanh market. District 1
+84 (8) 3825 0261

Banh Da Xuc Hen

Banh Da Xuc Hen in all its delicious glory.
I have a list of foods that sound like other foods in the local language. For example, the word for water in Bahasa Indonesia or Bahasa Malaysia is “air” — and obviously air in English is not food. In Vietnamese, the word for baby clams is “hen” — quite confusing at first, since I ordered it expecting a rice and chicken bowl, not even thinking that obviously hen would not be an actual hen. My brain did not compute.

Banh da xuc hen is a lovely and satisfying snack. A large rice paper crisp with hints of sesame and coconut arrives on a plate. It looks bare, but then you lift up the rice cracker and peek underneath, finding a pile of teeny tiny clams fried in lemongrass, rau ram (Vietnamese coriander), chilli, onion and garlic. It is a simple dish in terms of ingredients but the taste is profoundly different than anything else I have tried. If you want a heavier version of this plate, opt for the com hen, rice topped with the same type of clams and served with a small bowl of clam broth on the side.