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      "body": "- Duck egg\n+ Duck egg or seed duck dish made from fruit egg duck when the embryo has developed into the formation. Fluffy duck is one of the popular snacks in Vietnam ... and is considered a nutritious dish. Eggs are sold on the street, or at street corners, small restaurants. This dish is also popular in some other Asian countries such as China , the Philippines and Cambodia , although the processing is slightly different. In the Philippines , duck eggs (called BalutIn the local language) it is also widely enjoyed at all walks of life, with eggs usually only kept for 7 days and do not use laksa leaves, while Vietnamese duck eggs are a little older, from 9 to 11 days old and always have lettuce attached. In addition, there are also fried fried duck eggs, fried chicken eggs and quail eggs.\n![antrungvitnhuthenaodetotchosuckhoe9.jpg](https://cdn.steemitimages.com/DQmaZ22XdrWDSFdG5o3HjWjZTBp4JR4mQxo96ejBtoXMzf2/antrungvitnhuthenaodetotchosuckhoe9.jpg)\n\n- Processing\n+ Duck eggs when embryos into shape: wash eggs, boil , boil thoroughly for 8 minutes , turn off the stove and leave it for 20 minutes, then take out, beat the shell, eat the inside right at the hot time. The popular spice comes as laksa leaves , ginger fresh only status, salt lemon pepper or salt and pepper juiced switch ( blueberries ), and vinegar peppers .\n![4757636.jpg](https://cdn.steemitimages.com/DQmPCxPMVJeYxknFGa9bUWdKRdiuKxG7j7R9BEfSv3jZfiQ/4757636.jpg)\n\n- Enjoy\n+ Each region has a way to enjoy different duck eggs, in Hanoi the eggs are removed from the shell and immediately put into small bowls (do not use the cup), use a spoon, eat normally. In Southern Vietnam , the boiled eggs are placed on a small common, large head of the egg facing up, then only peeled on the top, then fed with the accompanying spices. This is also a drink that is very popular with the Southern people. In Da Nang, the seasoning is also different from other places. People often make fish sauce and sweet and sour papaya, add hot and spicy substances like laksa leaves, chili peppers, ginger to reduce the fishy taste of eggs. In Phan ThietIn addition to the regular spices, people also eat duck eggs mixed with sweet and sour things made from carrots and beets. The way food is like Hanoi and the South.\n\nWestern tourists and those who first see duck eggs are often afraid and do not dare to eat duck eggs. The reason is probably because the duck shape is clear enough for all parts, the feathers make them so terrified that this dish often appears in the Fear Factor courage test program (the TV program that people Participants also have to eat groundworms and other similar things. In addition, the ducks also appear twice in Survivor: Palau , once in Survivor: China\n![an-trung-vit-lon-theo-cach-nay-se-cuc-ky-nguy-hiem-1-1541219049-776-width665height449.jpg](https://cdn.steemitimages.com/DQmVSN9uyDkTv1R8QrJ7BHvQW9CSW8cxk3HRhEQzF6ymNr8/an-trung-vit-lon-theo-cach-nay-se-cuc-ky-nguy-hiem-1-1541219049-776-width665height449.jpg)\n\n- Nutrition\n+ Eggs are an almost closed system so a fresh egg and a duck egg will be similar in proportion to the elements, the difference here is to change the structure of the macromolecules. Many people often have the notion that suede eggs have a higher nutritional value than chicken eggs or regular duck eggs. However, considering an egg, the difference between them is not significantly different, overall, they have the same nutritional value.\n\nIn the Philippines and Southeast Asia, duck / fried chicken eggs are popular food. Eggs will be eaten after being boiled. There are many different nutritional data on egg scrambled eggs because it can be fried chicken eggs or duck eggs. However, nutritional data for turkey eggs or duck eggs is almost the same.![t3.jpg](https://cdn.steemitimages.com/DQmeiTwYjxfJRw7boTFudTKzpRxTshXuwEEdiCY1p7sy7FB/t3.jpg)",
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      "body": "- American lobster\n+ American lobster or lobster Americas ( binomial nomenclature : Homarus americanus ), is a species of lobster found in seaside Atlantic North America , mainly from Labrador to New Jersey . Within North America, it is also known as 'Northern lobster' or 'Maine lobster'. It has two larger and stronger bodies, a pair of long beards and four pairs of legs, which can reach a body length of 64 cm (25 in), and a volume of over 20 kilograms (44 lb), making it a species The most severe armor in the world. Its closest close relative is European lobster ( Homarus gammarus), can be distinguished by its color and lack of thorns on the underside of the rostrum . American evergreen green lobsters turn brown with red spikes, but some color variations have been observed.\n![ka_grande.png](https://cdn.steemitimages.com/DQmP18F2upKEPLPLtFyA51u2DVQ235vSSDDGD77s6pfHiPK/ka_grande.png)\n\n![720x720_grande.jpg](https://cdn.steemitimages.com/DQmSEPi9B8Ybc9xSz2qSWe5jjqjtt8DWMKq5tRvEAGesyWm/720x720_grande.jpg)\n\n![48373342_1198179600306823_2970562470411763712_o_grande.jpg](https://cdn.steemitimages.com/DQmWpd3UCdwPRPu1hytky3dM7J426bwGhPMMWwYZzTnYn11/48373342_1198179600306823_2970562470411763712_o_grande.jpg)\n\n![ytt_grande.png](https://cdn.steemitimages.com/DQmbAbztU2kwofzXEHo323SzYMvpD4urJKaruJ9R8Go7hM4/ytt_grande.png)\n\n- Distribution:\n+ Homarus americanus is distributed along the Atlantic coast of North America , from Labrador in the north to Cape Hatteras , North Carolina in the south . They live in cold waters, ambient temperatures of 2-20 degrees Celsius. In southern New Jersey , this species is not widespread, and the amount of lobster caught ashore in Delaware , Maryland , Virginia and North Carolina is usually only accounting for less than 0.1% of the caught shrimp brought ashore. A more fossils are thought of Homarus americanus were found atNantucket , dating from the Pleistocene .\n\n- Life cycle\n+ The mating cycle only takes place in July and August every year, not long after the lobster changes its shell. Larvae are born in May and June next year. Larvae are about 8.5mm long, transparent. The larvae continuously change their shells to form the wall, the survival rate is 1/1000 to the adult stage. Adult lobsters sink to the bottom of the ocean to continue to grow according to the benthic lifestyles. The intensity of peeling changes slowly, from 10 times / year to 1 time / year. After 1 year, the length reaches 25-28mm. After 6 years the weight reaches 450gr. An individual can change shells from 25-27 times in life.\n\n![alaska__23__grande.png](https://cdn.steemitimages.com/DQmTpocox6ZC5JUAHBwED4dPhHdjCr9NkKP71ids6G5shJE/alaska__23__grande.png)\n\n![cang_tom_grande.png](https://cdn.steemitimages.com/DQmTnZJUZEHuyjMh3dsM2QKkBCTTUxH4AdMG8LRru36X6ST/cang_tom_grande.png)\n\n![tom_alaska_ngon_8b7451257d824084bbff94efb394d354_grande.png](https://cdn.steemitimages.com/DQmfRpDjzYMjPtDXPgjdnYGrEfUN6ywZurTMuLyLoU8yRrY/tom_alaska_ngon_8b7451257d824084bbff94efb394d354_grande.png)",
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      "body": "Pho is a traditional Vietnamese dish, also considered one of the typical dishes for Vietnamese cuisine . The main ingredient of pho is noodles and broth (or soups in the Southern way ) with thinly sliced beef or chicken . Also accompanying condiments such as soy sauce, pepper , lemon juice , fish sauce , chili ... These spices are added to taste of each user. Pho is often used as a breakfast breakfast or at night, but in big cities this dish is enjoyed throughout the day. Southern provinces of Vietnamand some other regions are sold together noodle basil disks as onions , prices and green coriander , basil , where coriander is characteristic of pho leaves; However, in Hanoi there is no plate of this raw vegetable. Pho is usually beef noodle soup or chicken noodle soup, but sometimes there are other variations such as pork noodle soup, shrimp noodle soup and frog noodle soup, though not very successful. [first]\n\nWater used for pot of pho is often used in water to be made from beef bone (if the housewife is not experienced to eliminate the smell of cow's bones, it can be replaced with pork bones), peanuts , with many spices including cinnamon , Anise , grilled ginger , cardamom , cloves , smelling seeds , dried onion. Meat used for noodle dish is beef (with all kinds of corn meat, encrusted, buckets are re-cooked or fully cooked) or chicken (old chicken chicken boiled, torn meat for rich meat). Traditional \"noodles\" are traditionally made from rice flour, coated into thin sheets and cut into fibers. Pho is always enjoyed when it's hot. To get delicious pho bowls depends very much on the trader's experience and know-how , which is especially important for the pot of water.!\n[phohanoi01-660x478.jpg](https://cdn.steemitimages.com/DQmetwxp1CUK9du95XniZhs3VC9n2GATAx9MWTJLtR4TFM3/phohanoi01-660x478.jpg)\n![Cần-chuẩn-bị-những-gì-khi-mở-quán-phở.jpg](https://cdn.steemitimages.com/DQmYVCnmmgcmp7gNMepke6yw9Z8xBxjYEHSwptRmdM4LGp1/C%E1%BA%A7n-chu%E1%BA%A9n-b%E1%BB%8B-nh%E1%BB%AFng-g%C3%AC-khi-m%E1%BB%9F-qu%C3%A1n-ph%E1%BB%9F.jpg)\nOrigin:\nPho is often thought to have been born and shaped in the early 20th century. On the first place in Vietnam, there are two different views: Nam Dinh [2] and Hanoi , this is also the place Make this dish famous.\n\nRegarding the origin of the dish, there is a view that pho originates from a Cantonese dish called \"cool rice\" (Vietnamese Chinese sound is \"khưu humiliation\"). [3]\n\nAnother hypothesis is that pho comes from the French pot-au-feu method of cooking beef stew (read like \" cheese pot \") combined with spices and herbs in Vietnamese cuisine. Male.\n\nThere is also the idea that pho originates from the \"buffalo dish\" (using vermicelli ) of Vietnam, after being transformed into a dish \"scrambled\" using a roll . [4]\n\nThe birth age of pho is not officially recorded. Vietnamese dictionaries such as Vietnamese - Bo - La Dictionary of Alexandre de Rhodes published in 1651 do not have the word \"pho\". The same is the Dictionary of Huynh Tinh Cua  (1895), the  Genibrel Dictionary  (1898). The noodle noodle was officially published for the first time in the  Vietnamese Dictionary of dictionaries  (1930), initiated by the Tri Tri Tien Association : \" The food is made with diced bread cooked with beef \". This reinforces the argument that pho can only be produced between 1900 and 1907. [5]\n\nIn 1939, chicken noodle soup appeared, because there were two days a week: Monday and Friday without beef. It is unclear why this incident is occurring, but perhaps an indispensable cause because cattle slaughter is always restricted during feudal times, because cattle and buffalos are still the main pulling force for Vietnam's rice agriculture. Many beef noodle shop owners are bound to close on two days without beef during the week, but they do not prevent the development of chicken noodle soup. Since 1939, two lines of beef noodle soup and chicken noodles dominate together with Vietnamese diners.",
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