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@vietnamaira: What a privilege it is to ride a free bus in Ho Chi Minh City. 🚌🤍 #hochiminhcity #vietnamlife #publictransport #thingstodoinhcmc #fyp

vietnamaira on IG
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Region: VN
Tuesday 21 July 2026 12:06:14 GMT
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humans.areyum
ᘒ⸮ :
wait im scared i might be recorded 😳😳😳
2026-07-22 03:47:10
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matienzo2910
Khai :
How?
2026-07-22 13:12:41
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Cuối cùng, cô ấy vẫn ở đó. Không còn là cô gái phải cố gắng giải thích mình là ai, cũng chẳng còn cần ai phải hiểu hết những điều cô ấy từng đi qua. Cô ấy chỉ đơn giản là bước tiếp. #xuhuongtiktok #vairalvideo
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#ابن_الصعيد
#ابن_الصعيد
Salmon Crudo with Yuzu–White Soy Dressing and Crispy Shallots Ingredients Salmon * 340 g / 12 oz center-cut, skinless salmon loin * Fine sea salt Yuzu–White Soy Dressing * 1½ tablespoons yuzu juice * ½ tablespoon lime juice * 2 teaspoons fresh orange juice * 2 teaspoons white soy sauce * 1 teaspoon unseasoned rice vinegar * ½ teaspoon fresh ginger juice or finely grated ginger * ½ teaspoon honey * 1½ tablespoons extra-virgin olive oil * ¼ teaspoon toasted sesame oil * Finely grated zest of ½ lime Crispy Shallot ● 1 shallot, thinly sliced ● Approximately 1/2 cup avocado oil ● Pinch of fine sea salt Garnish * Persian cucumber, thinly sliced * ½ serrano sliced into very thin rings * 1 tablespoon finely sliced chives * 1–2 tablespoons salmon roe, optional * Flaky sea salt Instructions 1. Salt the salmon Lightly season the salmon on all sides with fine sea salt. Place it in the refrigerator for 20 minutes while you prepare the dressing and crispy shallot. After 20 minutes, gently pat the salmon dry with a paper towel. Keep refrigerated until ready to slice. 2. Make the dressing Blend together the yuzu juice, mandarin juice, white soy sauce, rice vinegar, ginger and honey. Slowly whisk in the olive oil and sesame oil until combined. Stir in the lime zest. Taste the dressing on a small piece of salmon rather than directly from a spoon. It should taste slightly bright and assertive on its own because the richness of the salmon will soften it. 3. Make the crispy shallot Place the sliced shallot and avocado oil in a small saucepan or skillet. Cook over medium-low heat, stirring frequently, until the shallot turns lightly golden and crisp. Watch carefully toward the end, as it will continue to darken after being removed from the oil. Transfer the crispy shallot to a paper towel-lined plate using a slotted spoon. 4. Slice the salmon 5. Plate the crudo Spoon the yuzu–white soy dressing lightly over the salmon. Arrange the cucumber slices and chili rings between the pieces. Top with crispy shallots, chives and salmon roe, if using. Serve immediately while the salmon is cold and the shallots are still crisp.
Salmon Crudo with Yuzu–White Soy Dressing and Crispy Shallots Ingredients Salmon * 340 g / 12 oz center-cut, skinless salmon loin * Fine sea salt Yuzu–White Soy Dressing * 1½ tablespoons yuzu juice * ½ tablespoon lime juice * 2 teaspoons fresh orange juice * 2 teaspoons white soy sauce * 1 teaspoon unseasoned rice vinegar * ½ teaspoon fresh ginger juice or finely grated ginger * ½ teaspoon honey * 1½ tablespoons extra-virgin olive oil * ¼ teaspoon toasted sesame oil * Finely grated zest of ½ lime Crispy Shallot ● 1 shallot, thinly sliced ● Approximately 1/2 cup avocado oil ● Pinch of fine sea salt Garnish * Persian cucumber, thinly sliced * ½ serrano sliced into very thin rings * 1 tablespoon finely sliced chives * 1–2 tablespoons salmon roe, optional * Flaky sea salt Instructions 1. Salt the salmon Lightly season the salmon on all sides with fine sea salt. Place it in the refrigerator for 20 minutes while you prepare the dressing and crispy shallot. After 20 minutes, gently pat the salmon dry with a paper towel. Keep refrigerated until ready to slice. 2. Make the dressing Blend together the yuzu juice, mandarin juice, white soy sauce, rice vinegar, ginger and honey. Slowly whisk in the olive oil and sesame oil until combined. Stir in the lime zest. Taste the dressing on a small piece of salmon rather than directly from a spoon. It should taste slightly bright and assertive on its own because the richness of the salmon will soften it. 3. Make the crispy shallot Place the sliced shallot and avocado oil in a small saucepan or skillet. Cook over medium-low heat, stirring frequently, until the shallot turns lightly golden and crisp. Watch carefully toward the end, as it will continue to darken after being removed from the oil. Transfer the crispy shallot to a paper towel-lined plate using a slotted spoon. 4. Slice the salmon 5. Plate the crudo Spoon the yuzu–white soy dressing lightly over the salmon. Arrange the cucumber slices and chili rings between the pieces. Top with crispy shallots, chives and salmon roe, if using. Serve immediately while the salmon is cold and the shallots are still crisp.

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