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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 ...
Bún chả, a dish of grilled pork and noodle and herbs Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables. Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy.
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Northern Vietnam: Rice dish Rice ball Cơm tấm: Saigon: Rice dish Warm broken rice often served with a slab of grilled pork chop marinated in sugar and fish sauce (sườn), a slice of steamed pork loaf topped with egg yolks (chả trứng hấp), and a mixture of pork skin and thinly shredded pork (bì). Cơm rượu: Southern Vietnam: Dessert
Chả trứng, also chả trứng hấp (steamed) and chả trứng thịt (pork), is a Vietnamese steamed omelette, or egg meat loaf with pork. Trứng translates to egg, thịt translates to meat but is usually pork. [1] It is usually served with hot rice, cucumber and chili sauce.
Hill Street Tai Hwa Pork Noodle, a Michelin starred Singaporean hawker stall. The Michelin Guide for Singapore was first published in 2016. At the time, Singapore was the first country in Southeast Asia to have Michelin-starred restaurants and stalls, and was one of the four states in general in the Asia-Pacific along with Japan and the special administrative regions (SAR) of Hong Kong and Macau.
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There is one thing that distinguishes 60-year-old Vo Van Van’s rice fields from a mosaic of thousands of other emerald fields across Long An province in southern Vietnam’s Mekong Delta: It isn ...