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The fish (almost always snakehead fish) is spiced with salt, glutamate flavoring, and pepper.Then, chili peppers are added and the fish is left to dry for 3–4 days. The dish is usually eaten with beer or wine.
Kho (chữ Nôm: 𤋹, 𪹜, meaning "to braise", "to stew", or "to simmer" [1]) is a traditional Vietnamese cooking technique [2] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper ...
Traditional dried fruits such as raisins, figs, dates, apricots, and apples have been a staple of Mediterranean diets for millennia. This is due partly to their early cultivation in the Middle Eastern region known as the Fertile Crescent, made up of parts of modern Iran, Iraq, southwest Turkey, Syria, Lebanon, Palestine, Israel, and northern Egypt.
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.
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Mường Chà is a rural district of Điện Biên province in the Northwest region of Vietnam. As of 2012 the district had a population of 39,456. [1] The district covers an area of 1,199.42 km². The district capital lies at Mường Chà. [1] On 25 August 2012, the western portion of the district was carved out to form Nậm Pồ district.
Khao Kho (Thai: เขาค้อ), is a 1143 m high mountain in Phetchabun Province, Thailand. It is in Khao Kho District. The mountain is part of the western range of the Phetchabun Mountains. Khao Kho was named either after the Ceylon oak [1] or after Livistona speciosa, a kind of palm tree.
Chả is Vietnamese for "sausage", referring to the Vietnamese types of sausage.Other types of sausage have different names: xúc xích refers to the pork-based Western "hot dog", and "lạp xưởng" refers to Chinese sausages, sweeter in flavour than the former two.