@hoangnam67vlog: Ca sĩ Phi Nhung được minh oan khi Nguyễn Phương Hằng livestream.. #nguyenphuonghang #HoangNam67 #Viral #tinnong

Hoàng Nam 67 Vlog

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Region: VN

Friday 13 November 2026 06:06:32 GMT

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Mai Pham8107 :

toi khongbiet gi sai pham cua phi nhung nhung ma phi nhung d chet roi 5 nam roi ma noi nhu vay kho g dung

2026-11-13 07:38:27

5

Be iu :

E nói chính xác vu khống k bằng chứng.rất tôi nghiệp phi nhung

2026-11-13 07:36:20

12

Nguyễn Thúy :

chị Nhung có tấm lòng bồ Tát rất đáng kính trọng

2026-11-13 07:36:02

3

Danh Liễu :

em trai nói chuẩn không phải chỉnh cái gì cũng phải có bằng chứng cảm ơn em trai nhiều

2026-11-13 07:19:01

8

Dung Nguyễn thanh :

no tự bia thi lam gi kiem chứng

2026-11-13 08:18:32

3

off :

đúng vậy chỉ đặt chuyện

2026-11-13 07:24:44

6

lucky :

em trai nói quá chuẳn , bà hằng bịa đặt quá là ác,

2026-11-13 08:39:24

1

vv nguyen :

🙏 Người TA Đã Về Với ĐẤT MẸ Qua Thời Gian ..( Nhưng ) .. Vẫn Không Được AN YÊN ..( Trên Cả Sự Tàn Nhẫn ..) 🙏 Cầu Nguyện Hương Linh PN Về Cõi Lành🥰

2026-11-13 08:14:59

2

user3db428ns8f :

e trai nói rất đúng

2026-11-13 07:30:21

1

Phương Lan :

Con nuôi mà còn lo xa cho con, nể phục cô ấy.

2026-11-13 07:37:32

2

anhhuyen8354 :

Em trai nói quá đúng

2026-11-13 07:55:57

2

nguyenmyduyen_1980 :

cái này ho van cuong nói lâu rồi ong ôi

2026-11-13 07:02:18

2

user3778616982741 :

Đúng e nói đúng.

2026-11-13 07:31:08

5

Minh tuyết :

Noi rat hay

2026-11-13 08:26:12

1

Hồng ngọc :

bạn nói hay quá❤️

2026-11-13 08:23:27

1

Cẩm Thuận :

quá chuẩn luôn a trai

2026-11-13 07:36:32

2

Trang Lê :

a nói đúng quá a ơi

2026-11-13 07:54:09

1

Cường đoàn :

tuyệt vời em trai

2026-11-13 07:07:32

4

Nguyễn ngọc :

nguoi ta đã chet roi con ko yen nua troi

2026-11-13 07:21:25

9

hau :

Em trai nay giai thich rat hop ly va nen xem xet lai chu dung nghe ve mot phia trong khi chua co bang chung chinh xac

2026-11-13 06:52:46

5

Dứt Lâm :

hay quá em trai ơi

2026-11-13 07:28:37

2

cẩm tú cầu :

cháu trai mãi đỉnh hay quá

2026-11-13 07:31:35

1

thuynga3338 :

👍👍đúnngggg sao ko trình báo

2026-11-13 07:34:06

0

Cô Tiên Non may.30/10/1967💜💜 :

pn trên ca tuyêt vời.❤️🙏bao nhiu người lam đc như pn.❤️❤️👌👌👌

2026-11-13 08:05:01

1

Anh :

cái đó đừng đồn đại,để cho chính quyền vào cuôç

2026-11-13 07:49:37

2

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First reel of 2026 and she's a classic. Cozy, comforting, and tastes even better the second day (as all great things do). Give it up for our Shepherd's Pie. Shepherd’s Pie Servings: 8 Prep Time: 30 min Cook Time: 50 min Fall | winter | dinner | kid friendly Potato Topping 3 pounds russet potatoes, peeled, cut into 2-inch pieces 1 cup (2 sticks) unsalted butter, softened 1 cup whole milk 1 teaspoon granulated garlic powder 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper Filling 2 pounds 90/10 ground beef or ground lamb 1½ teaspoons kosher salt 1 tablespoon extra-virgin olive oil 1 small yellow onion, finely chopped 2 large carrots, peeled and finely diced 1 cup finely chopped fennel, from 1 small bulb 2 garlic cloves, minced 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups beef broth ½ teaspoon freshly cracked black pepper, plus more for serving 1 teaspoon finely chopped fresh thyme, plus more for serving 1 teaspoon finely chopped fresh rosemary 1 cup frozen peas Preheat the oven to 400°F with a rack in the center position. Fill a large pot with salted water. Add the potatoes and bring to a boil over high heat. Cook until fork-tender, about 15 minutes. Drain. Using the same pot, combine the butter and milk over medium-low heat. Cook, stirring, until the butter is melted, about 2 minutes. Using a potato ricer, rice the potatoes over the hot butter mixture. (Alternatively, mash the potatoes directly into the liquid, taking care not to overwork them.) Season with the garlic powder, salt and pepper. Make the filling. In a large skillet over medium-high heat, add the ground beef and season with 1 teaspoon of the salt. Cook, breaking up the meat with a wooden spoon, until cooked through, about 8 minutes. Drain any excess grease and transfer to a plate. Using the same skillet, reduce the heat to medium and add the olive oil. Once the oil is glistening, add the onions, carrots, and fennel. Season with remaining ½ teaspoon of salt and cook, stirring often, until the vegetables are softened, about 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 2 more minutes. Stir in the flour and tomato paste and cook, stirring continuously, until the tomato paste has darkened, about 1 minute. Stir in the beef stock, pepper, thyme, and rosemary and bring to a simmer. Add the browned beef and any collected juices and frozen peas and simmer, stirring occasionally until sauce has thickened and liquid is mostly absorbed, about 10 minutes. Transfer the filling to a 9x13-inch baking dish and spread out evenly. Top with the mashed potatoes, and smooth out into an even layer using the back of a spoon. Bake until the filling is bubbling and potatoes are golden brown, about 20 minutes. Top with additional pepper and thyme and let cool for 15 minutes before serving.

First reel of 2026 and she's a classic. Cozy, comforting, and tastes even better the second day (as all great things do). Give it up for our Shepherd's Pie. Shepherd’s Pie Servings: 8 Prep Time: 30 min Cook Time: 50 min Fall | winter | dinner | kid friendly Potato Topping 3 pounds russet potatoes, peeled, cut into 2-inch pieces 1 cup (2 sticks) unsalted butter, softened 1 cup whole milk 1 teaspoon granulated garlic powder 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper Filling 2 pounds 90/10 ground beef or ground lamb 1½ teaspoons kosher salt 1 tablespoon extra-virgin olive oil 1 small yellow onion, finely chopped 2 large carrots, peeled and finely diced 1 cup finely chopped fennel, from 1 small bulb 2 garlic cloves, minced 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups beef broth ½ teaspoon freshly cracked black pepper, plus more for serving 1 teaspoon finely chopped fresh thyme, plus more for serving 1 teaspoon finely chopped fresh rosemary 1 cup frozen peas Preheat the oven to 400°F with a rack in the center position. Fill a large pot with salted water. Add the potatoes and bring to a boil over high heat. Cook until fork-tender, about 15 minutes. Drain. Using the same pot, combine the butter and milk over medium-low heat. Cook, stirring, until the butter is melted, about 2 minutes. Using a potato ricer, rice the potatoes over the hot butter mixture. (Alternatively, mash the potatoes directly into the liquid, taking care not to overwork them.) Season with the garlic powder, salt and pepper. Make the filling. In a large skillet over medium-high heat, add the ground beef and season with 1 teaspoon of the salt. Cook, breaking up the meat with a wooden spoon, until cooked through, about 8 minutes. Drain any excess grease and transfer to a plate. Using the same skillet, reduce the heat to medium and add the olive oil. Once the oil is glistening, add the onions, carrots, and fennel. Season with remaining ½ teaspoon of salt and cook, stirring often, until the vegetables are softened, about 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 2 more minutes. Stir in the flour and tomato paste and cook, stirring continuously, until the tomato paste has darkened, about 1 minute. Stir in the beef stock, pepper, thyme, and rosemary and bring to a simmer. Add the browned beef and any collected juices and frozen peas and simmer, stirring occasionally until sauce has thickened and liquid is mostly absorbed, about 10 minutes. Transfer the filling to a 9x13-inch baking dish and spread out evenly. Top with the mashed potatoes, and smooth out into an even layer using the back of a spoon. Bake until the filling is bubbling and potatoes are golden brown, about 20 minutes. Top with additional pepper and thyme and let cool for 15 minutes before serving.

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