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Cilus is a monospecific genus of marine ray-finned fish belonging to the family Sciaenidae, the croakers and drums. Its only species is Cilus gilberti, the corvina or corvina drum, which is found mostly tropical to temperate coastal waters of the southeastern Pacific along Central and South America. The corvina is highly prized in South America ...
Traditionally, chả lụa is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce. The pork has to be pounded into a paste; it cannot be chopped or ground, as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period, a few spoonfuls of fish paste are added to the meat for flavor.
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Thổ Chu Island (Vietnamese: đảo Thổ Chu or đảo Thổ Châu) is the largest island of Thổ Chu Islands in the Gulf of Thailand. Here lies the administrative center of Thổ Châu Commune, Phú Quốc District, Kiên Giang Province, Vietnam. In the West, [1] the island is also known as Poulo Panjang or Pulo Panjang. [2] [3] [4]
Cilus gilberti, a saltwater fish species; Cirripectes gilberti, a blenny species; Citharichthys gilberti, a flatfish species; Conus gilberti, a sea snail species
Canh chua (Vietnamese: [kaiŋ cuə], sour soup) [2] is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Central Vietnam also have their own canh chua). It is typically made with fish from the Mekong River Delta, pineapple , tomatoes (and sometimes also other vegetables such as đậu bắp or dọc mùng ), and ...
O. Odontamblyopus rebecca; Onychostoma dongnaiense; Onychostoma elongatum; Onychostoma gerlachi; Onychostoma krongnoense; Onychostoma laticeps; Onychostoma lepturus
Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish originally from Hanoi. [1] The dish is traditionally made with hemibagrus (cá lăng in Vietnamese), which is a genus of catfish. [2] The fish is cut into pieces and marinated with turmeric, galangal, fermented rice and other