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The fish stay in deep water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on prey found near or on the bottom of the sea. Male and female hake are very similar in appearance. [3] After spawning, the hake eggs float on the surface of the sea where the larvae develop. After a certain period of ...
Trứng translates to egg, thịt translates to meat but is usually pork. [1] It is usually served with hot rice, cucumber and chili sauce. The broken rice dish cơm tấm bì (skin) comes with a chả trứng egg meatloaf. [2] Chả rươi is a special seasonal (autumn) omelette using nereididae sandworms (rươi) instead of pork.
Chả giò (Vietnamese: [ca᷉ː jɔ̂]), or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried. [1] [2]
Chả is Vietnamese for "sausage", referring to the Vietnamese types of sausage.Other types of sausage have different names: xúc xích refers to the pork-based Western "hot dog", and "lạp xưởng" refers to Chinese sausages, sweeter in flavour than the former two.
Bánh canh cua – a rich, thick crab soup, often with the addition of quail eggs. Bánh canh bột lọc – a more translucent and chewy version of the noodle. Bánh canh chả cá – the dish includes fish cake and is popular in South Central Vietnam. Bánh canh giò heo tôm thịt – includes pork knuckle and shrimp. [3]
Caramelized pork and eggs or thịt kho tàu is a Vietnamese dish that consists of small pieces of marinated pork and boiled eggs braised in coconut juice. [1] Along with being a familiar part of an everyday meal in Vietnam, thịt kho tàu also holds significance as one of the traditional dishes during Tết (Vietnamese New Year).
Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
Mì Quảng (also spelled mỳ Quảng), literally "Quảng noodles", is a Vietnamese noodle dish that originated in Quảng Nam Province in central Vietnam. It is one of the region's most popular and well-recognized food items, and is served on various occasions, such as at family parties, death anniversaries , and Tết .