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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]
Fried eggs served with Vegeta spice in Croatia Two eggs with blue cheese on a plate Two Austrian-type fried eggs painted on a bench with a frying pan next to it, Vienna. Fried eggs (Spiegeleier; singular Spiegelei) are a crucial part of such traditional German dishes as Strammer Max (the egg is fried on one side with an unbroken yolk, and served "sunny side up" atop an open ham sandwich) or ...
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 ...
A Chinese-influenced pastry, it exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken), and some vegetables. This is a popular after-school snack for young students in southern Vietnam. Bánh bột lọc
Xôi trứng – served with fried eggs, caramelized eggs or omelette; Xôi xéo – served with smashed mung beans, fried onions, and rousong; Xôi xíu mại – served with siu mai; Sweet. Sweet xôi are called xôi ngọt in Vietnamese. They include the following varieties: Xôi bắp – made with corn, sugar, fried onions, and smashed ...
Fried egg sandwiched in youtiao In Taiwan , Youtiao is often known by its Hokkien name (油炸粿 iû-tsiā-kué ) and is a popular breakfast item throughout Taiwan. Youtiao are usually sandwiched into shaobings or cut into sections and wrapped in rice balls , or eaten with almond milk , soy milk , and douhua for breakfast.
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. [ 1 ] Bánh canh – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon
In Vietnamese cuisine, bánh bột chiên are fried rice flour cakes. [1] It is a Chinese-influenced rice flour based dish, which exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken), and some vegetables.