Search results
Results from the WOW.Com Content Network
Pancit canton – Filipino adaptation of lo mein and chow mein. Either in instant or stir-fried versions. It is named after the type of noodle used. [10] Pancit canton Ilonggo; Pancit chami – from Lucena City, Quezon; Pancit choca (or Pancit pusít) – a black pancit from Cavite made with squid ink and bihon. Pancit habhab – A Lucban ...
Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. [1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.
This page was last edited on 1 February 2023, at 03:00 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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 ...
Pad Thai, phat Thai, or phad Thai (/ ˌ p ɑː d ˈ t aɪ / or / ˌ p æ d ˈ t aɪ /; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt̚ tʰāj] ⓘ, 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine.
Bún thịt nướng (Vietnamese: [ɓǔn tʰìt nɨ̌əŋ], 'rice noodles [with] grilled meat'), which originated from Southern Vietnam, [1] [2] is a popular Vietnamese dish of cold rice vermicelli topped with grilled pork, fresh herbs like basil and mint, fresh salad, giá (bean sprouts), [3] and chả giò (spring rolls).
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines.It uses thick rice noodles.Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).
Pancit choca is a Filipino black seafood noodle dish made with squid ink and bihon (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusit in Filipino. It is a type of pancit. [1] [2]