Search results
Results from the WOW.Com Content Network
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 for most ...
"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
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 ...
Afrikaans; العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская; Български; Català; Cebuano; Čeština; Dansk; Deutsch; Eesti ...
Vietnamese people generally favor lighter teas with flower fragrance, such as green tea or floral-scented white tea. Vietnam has amongst the world's oldest trees, dating back to 1000 years. [1] Green tea is the most popular amongst Vietnamese people. In 2011, it accounted for over 63% of overall retail volume sales. [2]
Vietnamese cuisine features two basic categories of soup: noodle soups and broths (Vietnamese: canh). Noodle soups are enjoyed for both breakfast and dinner. Popular noodle soups include phở , rice vermicelli ( bún bò Huế , bún mọc , bún ốc , Bún riêu cua , bún suông , etc.), mì ( mì Quảng in Quảng Nam Province ), bánh ...
Huong Binh Vietnamese Cuisine is a Vietnamese restaurant in Seattle's Chinatown–International District, in the U.S. state of Washington. [ 1 ] [ 2 ] Located at the intersection of 12th and Jackson in the Ding How Center strip mall in Little Saigon, [ 3 ] [ 4 ] the restaurant was established by Lien Dang in 1993. [ 5 ]
Compared to Japanese shiso, it has slightly smaller leaves but a much stronger aromatic flavor. Vietnamese tía tô are often bicolored, with leaves that are red on the backside. Tía tô leaves are used in Vietnamese cuisine for salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes.