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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
Nguyễn Văn Hải (born c. 1952; also known as Nguyễn Hoàng Hải), better known by his pen name Điếu Cày, [1] [2] is a Vietnamese blogger who has been prosecuted by the government of Vietnam for tax evasion and "disseminating anti-state information and materials". [3]
A bowl of Cao lầu. Cao lầu is a regional Vietnamese noodle dish, from the city of Hội An, in central Vietnam's Quảng Nam Province.It typically consists of pork and greens on a bed of rice noodles made from rice which has been soaked in lye water, giving them a characteristic texture and colour that sets the dish apart from other Vietnamese noodle dishes, including others from the same ...
Until 2010 he also wrote a blog called Osin, which was ranked as the most popular blog in Vietnam. [3] The blog was critical of the Vietnamese government, attempting to "push the line but not cross the line". [3] In 2009 he was dismissed from his post at Sai Gon Tiep Thi (Saigon Marketing), a state-run newspaper, because of comments on his blog.
Various noodles commonly found in Southeast Asia Misua noodle-making in Lukang, Taiwan. This is a list of notable types of noodles.A separate list is available for noodle dishes.
The masculine French noun "pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam.It was the same usage as in France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. [2]