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Most of ancient northern Vietnam was referred as the Lạc Việt which was considered to be part of the Baiyue region in ancient Chinese texts. [1]: 26 Prior to the Chinese conquest, the Tai nobles first came in Northern Vietnam during the Đông Sơn era, and they started to assimilate the local Mon-Khmer and Kra-dai people in a processed referred as Tai-ization or Tai-ification as the Tai ...
Two of the most well-known Vietnamese traditional genres are: Imperial Court music: When referring specifically to the "Nhã nhạc" form it includes court music from the Trần dynasty on to the Nguyễn dynasty. It is an elaborate form of music which features an extensive array of musicians and dancers, dressed in extravagant costumes.
Mrs. Đặng Thị Nhu (Đề Thám's third wife) and her daughter in Áo tứ thân costume 2 girls working in the fields in Áo tứ thân costumesThe áo tứ thân was the dress of peasant women, which explains why it was often made with plain fabric in dark colors, except when it was to be worn at special occasions such as festivals or weddings.
Unlike other Vietnamese clothing that helped to segregate the classes, the unseen yếm were worn as an undergarment by Vietnamese women of all walks of life, from peasant women toiling in the fields to imperial consorts. It is an integral part of the áo tứ thân costume, which it is often worn underneath. Girls in yếm and váy đụp
Bánh Phồng Tôm - traditional snack made from ground shrimp, sometimes mixed with cuttlefish, arrowroot flour, tapioca flour, onion, garlic, sugar, fish sauce, cracked black pepper and salt. Hà Nội
"Cow cake" (literal name in Vietnamese), made from glutinous rice flour and coconut milk, with a honeycomb-like texture [2] Bánh rế: Bình Thuận: Dessert Bánh rế is a Vietnamese street food made from sweet potatoes. The sweet potato is made into a pancake, deep-fried, then sugared. Bánh cáy: Thái Bình: Dessert
Download as PDF; Printable version; In other projects Wikidata item; Appearance. ... Food and drink companies of Vietnam (5 C, 5 P) F. Fishing in Vietnam (1 C, 3 P)
Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam. Red – usually from beetroot or by frying annatto seeds to make oil (dầu điều) Orange – usually used for sticky rice, comes from gac; Yellow – from ...