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A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
Yam mu yo thot khai dao is a spicy Thai salad made with fried mu yo and khai dao. Chả lụa, also known as mu yo (Thai: หมูยอ, [mǔː jɔ̄ː]) in Thai and (Lao: ຫມູຍໍ, [mǔː jɔ̄ː]) in Lao, the term is a combination of the word mu, meaning pork, and the word giò which means ham or sausage in Vietnamese. [2][3]
Chả cá Lã Vọng. Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish, originally from Hanoi. [1] The dish is traditionally made with hemibagrus (or ca lang in Vietnamese), which is a genus of catfish. [2] The fish is cut into pieces and marinated in a turmeric -based sauce, which often includes shrimp ...
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. [1][2] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon, [1] the main ingredients remain the same for most cases.
Đồng Tháp is a province in the Mekong Delta and Plain of Reeds region of southern Vietnam.Đồng Tháp is 165 kilometres (103 mi) from Ho Chi Minh City, bordered by Pray Veng province (Cambodia) in the north with a length of more than 48 kilometres (30 mi); Vĩnh Long and Cần Thơ in the south; An Giang in the west; and Long An and Tiền Giang in the east.
Similar dishes. Samlor machu [1] Canh chua (Vietnamese: [kaiŋ cuə], sour soup) [2] is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Central Vietnam also have their own canh chua). It is typically made with fish from the Mekong River Delta, pineapple, tomatoes (and sometimes also other vegetables such as ...
Hồ Tràm is a small beach town located in Vietnam 's Bà Rịa–Vũng Tàu province, in Xuyên Mộc District. It is situated about 125 kilometers southeast of Ho Chi Minh City (HCMC). Ho Tram’s pristine, undeveloped beachfront sits at just 2 hours from HCMC by car or 90 minutes via the ferry from HCMC to Vũng Tàu. [1]
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste. Many of the regions that produce fish sauce, for example Central Vietnam, also produce mắm nêm. It is commonly mixed with sugar, pineapple, and spices to make a prepared sauce called ...