@vothihongnhi1992: Đã Bao Lần E Đưa Tay Với... #nhactamtrang #xuhuongtiktok #fyp

𝓒𝓸̂ 𝓒𝓸̂ 🍁🌷🍁1992

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Monday 03 August 2026 08:50:13 GMT

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Comments

vuongvan_209 :

xinh lắm em

2026-08-03 09:03:41

4

Tâm 🐁 [83L1] :

🫴🫴 tay nè

2026-08-03 09:18:23

1

劉德三🇹🇼 :

漂亮寶貝

2026-08-03 09:54:51

1

HoaThuyAnh :

Buổi tối vui vẻ thư giãn xíu ngủ ngon nha e❤️🥰🌸

2026-08-03 14:28:19

2

Hoàng Trinh 1976 :

Mến chúc em xinh buổi chiều vui vẻ hạnh phúc nhé ❤️

2026-08-03 08:58:09

2

💋 Duy Tây 💋 :

chà bà nào mà đẹp gái giữ chèn 🤣🤣🤣

2026-08-03 09:30:48

1

kim tiên 63 :

e đẹp buổi chiều vv nha 🥰

2026-08-03 10:08:34

3

Trần thắng :

🥰 cuối tuần vui vẻ nha em yêu xinh đẹp

2026-08-03 09:47:04

1

𓍯𓂃𝐻𝑢𝑛𝑔🐾💋𓏧ᥫ͢ᩣ͢-͢𓂃𐀔 :

Xinh đẹp quá Muội ơi…

2026-08-03 08:56:12

1

LÊ QUANG PHỤC :

có đưa tay lần nào đâu à 🥰

2026-08-03 10:06:05

1

hoa pham :

xinh lắm🥰

2026-08-19 05:55:00

1

Minh Quân 0932159281 :

Xinh đẹp lắm em.chúc em buổi trưa vui vẻ nhé

2026-08-04 04:04:34

1

1988 ( TÙNG NGUYỄN 76 F1 ) :

ề biết bao lần a đưa tay với mình ơi 🤗😜 thật tuyệt vời e ơi 💯🌹🌹♥️♥️🥰

2026-08-04 10:45:15

1

ba gấu " chồng zệng"😍😍 :

ko khác gì.ca sĩ ngân ngân

2026-08-03 09:22:14

1

Thiên Trường :

Xinh lắm em chúc e buổi tối vui vẻ nhe e ❤️❤️❤️❤️

2026-08-04 12:46:03

1

Nguyệt Ánh 83 :

Chúc em buổi tối online vv xíu ngủ ngon

2026-08-03 14:53:27

1

Binh Dương :

🌷🌷🌷

2026-08-03 14:16:26

1

cà rốt 🐐🇻🇳🇻🇳🇻🇳✅ :

chưa đưa tớI a ..mà

2026-08-03 08:56:31

1

VUONGTROC :

Em dễ thương quá

2026-08-03 16:42:46

2

Thanh Nguyên :

Đã bao lần gọi em trả lời a đâu😂😂😂😂😂😂😂😂😂😂😂😂

2026-08-05 03:21:24

2

💙 HỮU LỘC 💙1️⃣9️⃣8️⃣3️⃣✅ :

2026-08-05 22:04:54

2

user349436436 :

2026-09-21 11:54:53

0

Xuân Duệ 1190 :

Xinh vá chị iu💖💖💖

2026-08-05 00:36:02

2

mèo Meo :

🥰🥰🥰🥰🥰🥰🥰

2026-09-21 08:57:42

1

đã làm gì đâu 🤭🐎 :

🥰🥰🥰🥰🥰 Ô Ny Xinh gái phết đấy 😁

2026-08-03 09:05:03

1

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VIETNAMESE LEMONGRASS CHICKEN VERMICELLI BOWL INGREDIENTS Chicken: 6 boneless chicken thighs (about 750–900g) Marinade: 2 tbsp lemongrass, finely minced (white part only) 2 tbsp shallots, finely minced 6 garlic cloves, minced 1½ tsp fresh ginger, grated 3 tbsp oyster sauce 1½ tbsp soy sauce 1 tbsp fish sauce 1½ tbsp honey 1½ tbsp brown sugar 1½ tbsp neutral oil Nuoc Cham (Vietnamese Dipping Sauce): ¼ cup warm water 2½ tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 3 cloves garlic, finely minced 2 bird’s eye chilies, finely chopped (adjust to taste) Vietnamese Pickled Carrot & Daikon (Đồ Chua): 2 medium carrots (≈250 g), julienned 1 small daikon (≈450 g), julienned 1 tsp kosher salt (for pre-salting) Brine (1:1:1): 1 cup (200 g) sugar 1 cup (240 ml) white vinegar 1 cup (240 ml) warm water ⸻ INSTRUCTIONS 1. Marinate the Chicken: Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix thoroughly, add chicken, and coat evenly. Cover and refrigerate at least 1 hour (or overnight for max flavor). 2. Make the Nuoc Cham: In a small bowl, dissolve sugar in warm water. Add fish sauce and lime juice, then stir in garlic and chili. Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat. 3. Cook the Chicken: Heat a skillet or grill pan over medium heat and lightly oil if needed. Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred. Spoon a little leftover marinade over in the last minute for a glossy finish. 4. Pickled Carrot & Daikon (Đồ Chua): Julienne carrots and daikon, toss with salt, and rest 10 min until softened. Rinse, drain, and gently squeeze out excess water. In another bowl, whisk sugar, vinegar, and warm water until dissolved. Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor. #vietnamesefood #chickenbowl #pov #dinneridea #lemongrass @webergrill_official @Sur La Table @HexClad

VIETNAMESE LEMONGRASS CHICKEN VERMICELLI BOWL INGREDIENTS Chicken: 6 boneless chicken thighs (about 750–900g) Marinade: 2 tbsp lemongrass, finely minced (white part only) 2 tbsp shallots, finely minced 6 garlic cloves, minced 1½ tsp fresh ginger, grated 3 tbsp oyster sauce 1½ tbsp soy sauce 1 tbsp fish sauce 1½ tbsp honey 1½ tbsp brown sugar 1½ tbsp neutral oil Nuoc Cham (Vietnamese Dipping Sauce): ¼ cup warm water 2½ tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 3 cloves garlic, finely minced 2 bird’s eye chilies, finely chopped (adjust to taste) Vietnamese Pickled Carrot & Daikon (Đồ Chua): 2 medium carrots (≈250 g), julienned 1 small daikon (≈450 g), julienned 1 tsp kosher salt (for pre-salting) Brine (1:1:1): 1 cup (200 g) sugar 1 cup (240 ml) white vinegar 1 cup (240 ml) warm water ⸻ INSTRUCTIONS 1. Marinate the Chicken: Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix thoroughly, add chicken, and coat evenly. Cover and refrigerate at least 1 hour (or overnight for max flavor). 2. Make the Nuoc Cham: In a small bowl, dissolve sugar in warm water. Add fish sauce and lime juice, then stir in garlic and chili. Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat. 3. Cook the Chicken: Heat a skillet or grill pan over medium heat and lightly oil if needed. Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred. Spoon a little leftover marinade over in the last minute for a glossy finish. 4. Pickled Carrot & Daikon (Đồ Chua): Julienne carrots and daikon, toss with salt, and rest 10 min until softened. Rinse, drain, and gently squeeze out excess water. In another bowl, whisk sugar, vinegar, and warm water until dissolved. Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor. #vietnamesefood #chickenbowl #pov #dinneridea #lemongrass @webergrill_official @Sur La Table @HexClad

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