Search results
Results from the WOW.Com Content Network
Bún kèn, also known as trumpet rice noodle soup, [1] is a dish of Cambodian origin that is a specialty of Phú Quốc. The name originates from the Mekong Delta Khmer people's term "ken", which refers to dishes cooked with coconut milk. [2] The rice vermicelli at the base of the dish creates a chewy texture.
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. [1]
Daily meals of Vietnamese people are quite different from Vietnamese foods served in restaurants or stalls. A typical meal for the average Vietnamese family would include: [16] Cơm trắng: Cooked white rice; Món mặn or main dishes to eat with rice: Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried with vegetables)
Lort cha (Khmer: លតឆា) is a Cambodian street food dish made by stir-frying silver needle noodles (លត, lort) with garlic, bean sprouts and scallions or chives, as well as greens or cabbage, beef, chicken or pork, in a mixture of palm sugar, fish sauce and dark soy sauce and served with a fried egg. [1]
Bánh phở – flat rice noodles; these are available in a wide variety of widths and may be used for either phở soup or stir-fried dishes. Bún – thin white round noodles (often called rice vermicelli) steamed in leaves; Mì – egg or wheat flour noodles; Bánh đa – red noodles used in Bánh đa cua; Bánh tằm – thick, short rice ...
Beef chow fun Char kway teow Pad thai Chicken chow mein from Nepal. Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions; Char kway teow [citation needed] – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and ...
Transparent noodle made from starch and water, generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. Hủ tiếu: Southern Vietnam: Noodle soup Chinese/Cambodian noodle soup traditionally consisting of rice noodles with pork broth. Mì or Súp mì: Noodle soup
Cambodian Chinese or Sino-Khmer cuisine is a food tradition developed by the Cambodian Chineses living in Cambodia that's distinct from both Khmer and Chinese cuisines. [1] The foodways of the Chinese Cambodians have not only been influenced by the Khmer but also by the Vietnamese and Chinese Vietnamese foodways. [2]