Offloading in mobile cloud computing

Previously, the fire occurred in Moi hamlet, Bai Thom commune, Phu Quoc city, at 11:30 am on March 7. Upon receiving the information, the local authorities mobilized 100  troops, militiamen, and locals and two fire engines to fight the fire. The blaze was put under control at 3:00 pm the same day; however, it destroyed two hectares of forest. The competent force is now investigating into the case to find the cause of the fire. Reportedly, another fire happened in Phuoc Loc hamlet, O Lam commune, Tri Ton district, An Giang province. Fortunately, it was extinguished by local armed forces and people at 4:00 pm on March 6. Translated by Song Anh …

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I remember Vietnam officially connected to the internet in November 1997. It was a wise and visionary decision of the Vietnamese leaders at the time, significant to the nation in general and the Vietnamese press in particular. Soon after that, Vietnamese leaders decided that Nhan Dan must be the first newspaper to bring the voice of the Party, State and people of Vietnam to the international community via the internet. After the Lunar New Year break, the Politburo’s Standing Committee directed Nhan Dan to build an online newspaper. Nhan Dan leaders undertook the task in an earnest effort and effectively completed it in a short time. During the process to recruit the staff for the online version, Nhan Dan’s Editorial Board gave priority to young people who possessed innovative thinking and dared to experiment with new initiatives. On April 1, 1998, I was appointed to lead the online department and then asked by Nhan Dan leaders to search for reporters who were young, dynamic and proficient in using both computers and foreign languages. I was able to pick ten reporters for the online department and quickly turned to training. Mr Dinh The Huynh and I directly tutored the reporters for about a month and then we got to work. I quickly created a training programme after reviewing the work of some major online newspapers. I did research on how their websites were designed and how the headlines were written. I learned, practised and then demonstrated these to my colleagues. After that we recruited technicians, procured equipment and built the infrastructure. The whole process took only a month and it was very successful. Today the first ten reporters of Nhan Dan Online are all in leadership positions. When the newspaper went online, the newspaper’s leaders were fully aware of its nature, which was non-periodical, continually updated (and the faster the better), so the production process of online news would not be the same as the print edition. Therefore, Nhan Dan …

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A plate of noodles with chili salt is served with a bowl of savoury broth and meaty treats. – VNS Photo Việt Dũng HCM CITY — In recent years, the local dish called "noodles with chili salt" has been getting a lot of love from street-food fanatics, thanks to its spicy and savoury taste. It's by no means a complicated dish. It typically contains store-bought instant noodles that have been boiled lightly, and then mixed with chili salt. Restaurants have different ways of making it. Some mix salt with chili powder, while others would use chili sauce with a pinch of salt and other sauces. Nguyễn Thị Bích Liễu, who has been a street vendor in District 6 for four years, stirs her noodles with chili salt and oil. She uses her gloved hand to tightly squeeze and stir the noodles around, giving her cooking station a pleasant savour, as the appealing red colour spreads throughout the bowl. “I stir the noodles strongly and evenly so that the chili salt is absorbed into the noodles. It also makes the noodle strands more firm. I add a special homemade sauce to stir the noodles with, which adds a really nice flavour to the dish,” she told Việt Nam News . A plate of spicy noodles is typically enjoyed with a bowl of broth, filled with various kinds of meat toppings. Liễu, for example, serves her broth bowl (cooked with beef bone every morning) with beef balls, meat-stuffed tofu, beef, maw, crab sticks, squid and shrimp, as well as soft-boiled eggs. Despite its simple recipe, the dish is beloved by young diners. The spicy and tangy taste of each noodle strand stimulates the tongue and makes the dish impossible to put down. Customers can also break an egg yolk into the bowl, which lends the dish a creamier taste. Occasional sips of the savoury broth are also a highlight, and each meat topping offers a different texture and flavour. Liễu believes the broth is the best part of the dish. Hồ Trần Bảo Ngân, a frequent customer of Liễu’s, said that her dish's …

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