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Cô Tấm ngày nay (Latter-day Miss Tấm) by Khánh Linh: Family, Comedy, Romance, Rural 14 Jul [72] Gặp lại ở phố ga (See You On the Station Street) 1 Đoàn Trúc Quỳnh (writer) Drama Adapted from short story of the same name: 21 Jul [73] Lời hẹn ngày ra trận (The Promise Before the Battle) 1 (80′) Army Cinema Prod. and VTV
Num banh chok, Cambodian rice noodles, [1] Khmer noodles, nom panchok, nom pachok, noum bahnchok, num panchok, num pachok [2] Course: Breakfast or sometimes lunch: Place of origin: Cambodia: Region or state: Southeast Asia: Associated cuisine: Cambodian and Cham cuisine [3] Serving temperature: Warm to room temperature [2] Main ingredients ...
Bánh cáy is a variety of Vietnamese bánh (translates loosely as "cake" or "bread") made in the Thái Bình Province of northern Vietnam.It is made of sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard.
In Vietnamese, the term bánh is not limited to Vietnamese cuisine: it applies equally to items as varied as fortune cookies (bánh may mắn), pudding (bánh pudding, bánh pútđinh), caramel custard (bánh caramen, bánh flan), sacramental bread (Bánh Thánh), Hamburger (bánh Hamburger, bánh Hămbơgơ), etc.
Making bánh hỏi is a multistep process. First, good rice is soaked in water overnight, then washed with water again three or four times until the water comes out clean. Then the rice is either ground with water into a mixture, or ground without water, but mixed into the water three or four times afterwards to leaven it without using any additional agen
Hanoi-styled bánh cuốn Saigon-styled bánh cuốn. Bánh cuốn is made from a thin, wide sheet of fermented [2] rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots.
Kong Nay (Khmer: គង់ ណៃ), also known as Kong Nai (15 March 1944 – 28 June 2024), was a Cambodian musician from Kampot Province in southwestern Cambodia who played a traditional long-necked fretted plucked lute called chapei dang veng.
Bánh bò nướng (baked bánh bò) Bánh bò màu (màu = colored). Bánh bò (literally "cow cake" [1] or "crawl cake" [2]) is a sweet, chewy sponge cake from Vietnam. [3] [4] It is made from rice flour, water, sugar, and yeast, [5] and has a honeycomb-like appearance (called rễ tre, literally "bamboo roots," in Vietnamese) on the inside due to the presence of numerous small air bubbles.