Coffee, like Bánh Mì and Vietnamese yogurt, is a legacy of French influence on Vietnamese cuisine. As the world's second-largest coffee producer after Brazil, Vietnam accounts for over 17% of global coffee production, producing more than 1.8 million metric tons annually. Introduced by French missionaries in 1857, coffee has been a significant source of income for Vietnam since the early 20th century. After a decline during and after the Vietnam War, production surged again following the Đổi Mới economic reforms, making coffee Vietnam's second most valuable agricultural export after rice. This rich coffee production has inspired unique Vietnamese coffee menu items, such as those listed below!   1. Salt coffee (cà phê muối) Source : https://savourthepho.com/ This culinary trick, developed in the historic city of Hue, enhances the sweetness of coffee by adding salt whipped with fermented milk. This unique Salt Coffee was created by a husband-and-wife couple, Mr. Phong and Mrs. Hương, who kept their formula a closely guarded secret. Despite thriving sales, the recipe remained undisclosed. By the late 2010s, salt coffee began to appear on menus in neighboring cafes and eventually spread throughout the cities of Central Vietnam.   2. Egg coffee (cà phê trứng) Source : https://www.hummingbirdhigh.com/ Invented in Hanoi, this dessert-like recipe features a topping of egg yolks frothed with condensed milk over a coffee base. "Custard coffee" in vietnamese might be a more accurate name, as this thick, strong, and dark coffee is topped with a sweet, light, and airy foam of egg yolk and condensed milk. The contrasting flavors and textures make egg coffee a favorite, so using a strong brew is recommended, as well as beating the yolks and condensed milk into a light, airy foam.   Read More! Another Vietnam's related article : "Instagrammable Phu Quoc : Venice in Vietnam"   3. Coconut coffee (cà phê cốt dừa) Source : https://www.hummingbirdhigh.com/ Vietnamese coconut coffee is a popular drink in Vietnam and other parts of Southeast Asia. It is made by mixing strong Vietnamese coffee with sweetened condensed milk and coconut milk or coconut cream. The resulting drink is rich, creamy, and slightly sweet, with a distinctive coconut flavor that complements the bold, smooth taste of the coffee. Vietnamese coconut coffee is a refreshing and indulgent treat, perfect for hot weather, and is a popular alternative to traditional iced coffee drinks. It offers a great way to experience the unique flavors and culinary traditions of Vietnam, and it is a favorite among coffee lovers worldwide.   4. Avocado coffee (cà phê sinh tố) Source : https://jogja.idntimes.com/ Avocados have long been enjoyed as a sweet treat in tropical climates. In Indonesia and Vietnam, one unique way they are used is in combination with coffee. While it may seem like an unusual pairing, avocado and coffee together create an eye-catching drink known as Avocado Coffee. Cà Phê Sinh Tố blends Vietnamese iced coffee with a Vietnamese avocado smoothie. The avocado makes the coffee exceptionally creamy, imparting a subtle but distinct flavor.   5. Yoghurt coffee (cà phê sữa chua) Source : https://www.tasteatlas.com/ Vietnamese Yogurt Coffee is a delicious and unique Vietnamese drink. It features a perfect blend of sweetness and tartness, with an addictive aroma and intensity from the coffee. The yogurt adds tartness, creaminess, and richness, while the Vietnamese coffee contributes intensity and a chocolate note. These contrasting flavors complement each other to create a fantastic drink that provides both a caffeine fix and the health benefits of yogurt.   Read More! Another country's article : "Get the Good Fortune by Visiting Shrines in Tokyo"

Ayam geprek is an Indonesian crispy battered fried chicken crushed and mixed with hot and spicy sambal. Currently ayam geprek is commonly found in Indonesia and neighbouring countries, however its origin was from Yogyakarta in Java.Ingredients:- 1 kg of chicken, cut into pieces- 1 whole egg- 500 grams of Cakra flour (dry dough)- 250 grams of triangular flour (wet dough / dipping)- 5 tbsp cornstarch- 6 finely chopped garlic cloves- enough lime- 1 tsp baking powder- 1/4 tsp ground pepper- 1/2 tsp mushroom seasoning- 1 tsp salt- 1 tbsp oyster sauce- 1/2 tsp sugar (optional)- enough ice waterSauce Engredients:- 20 pieces of cayenne pepper- 10 pieces of red chili- 2 cloves of garlic- enough vegetable oil- Add salt, sugar, flavoringHow to Cook:1. Give the chicken pieces with lime and salt.2. Coat the chicken with half the finely chopped garlic, add a little ground pepper, oyster sauce, salt, sugar and mushroom seasoning. Then store overnight in the refrigerator so that the spices absorb and the chicken is tender.3. Dipping ingredients: egg flour and ice water, beat until the dough is thick, not runny, add a little salt and mix well.4. Dry ingredients: Cakra flour, cornstarch, minced garlic, ground pepper, baking powder, salt and mushroom seasoning, stir until blended.5. Prepare the chicken that has been seasoned and stored in the refrigerator then dip into the dry mixture until the entire surface of the chicken is covered with dry ingredients.6. After all dip in the wet mixture until smooth, then dip again into the dry mixture, then fry in hot oil until the chicken is submerged.7. Fry on low heat for 15 minutes until golden brown and the noise is gone. Remove and set aside8. To make the matchstick sauce, puree all the chili ingredients, not too finely, set aside.9. Heat the oil used to fry the chicken until it is really hot10. After the hot oil pours over the chili that has been pureed earlier while continuing to stir well11. Prepare the chicken on a plate, set / press the chicken using a wooden pestle until it crumbles then pour the matchstick sauce on top12. Crispy geprek fried chicken is ready to be servedsource: https://www.briliofood.net/resep/10-resep-ayam-geprek-crispy-enak-sederhana-dan-mudah-dibuat-191007r.html

Udon is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There is a variety of ways it is prepared and served. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. Ingredients:- Udon noodles – Can be frozen, fresh, or dried. - Thinly sliced beef – It works great with “shabu shabu beef” from a Japanese market, but you can always slice your own.- Negi (Japanese long onion) or green onion- Dashi (Japanese soup stock)Condiments: soy sauce, sake, mirin, and sugar.Optional topping: Narutomaki (fish cake), green onion, mitsuba (Japanese herb), etcHow to Cook:Prepare dashi broth and add the sesaonings to make udon soup broth.Stir fry the negi (or green onion) and thinly sliced beef. Season them with soy sauce and sugar.Cook udon noodles according to the package instructions and drain well.Assemble udon noodles and broth in individual bowls. Top with cooked beef and other toppings of your choice.source: https://www.justonecookbook.com/beef-udon/

Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.Ingredients:- 50 grams of young corn- 2 carrots, sliced ​​2 spring onions, sliced- 150 grams of broccoli, boiled- 150 grams of cauliflower, boiled- 12 medium prawns- 1 tsp cornstarch, dissolved in a little water- 100 ml of water- 2 tbsp cooking oil- 3 cloves of garlic, crushed - 3 cm of ginger, crushed- 2 tbsp oyster sauce- 1 tsp salt- 1 tsp pepper powder- 1 tbsp sesame oilHow to Cook:- Heat cooking oil, saute garlic and ginger.- Add shrimp and oyster sauce, mix well.- Add salt, pepper and sesame oil. Stir well.- Add water, cook until boiling.- Thicken with cornstarch solution.- Add corn, carrots, scallions, broccoli, and cauliflower.- Cook for a while. Lift. Serve warm.source: https://www.kompas.com/food/read/2021/06/17/103700175/resep-capcay-sederhana-aneka-sayuran-bisa-buat-yang-lagi-sakit