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The common krait. The average length of the common krait is 0.9 m (2 ft 11 in), but it can grow to 1.75 m (5 ft 9 in). [2] Males are longer than females, with proportionately longer tails. The head is flat and the neck is hardly visible. The body is cylindrical, tapering towards the tail. The tail is short and rounded.
A plate of Cơm hến Ingredients for making Cơm hến at a food stall. Cơm hến (baby basket clams rice) is a Vietnamese rice dish originating in Huế. [1] It consists of cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruit and bạc hà stems, and is normally served with the broth of cooked mussels at room temperature.
A glass of chanh muối made with lemons, in a restaurant in New York City's Chinatown A cup of chanh muối served at a restaurant in Da Lat. Chanh muối are used to make a drink (with added sugar and water or carbonated water) that is called nước chanh muối or soda chanh muối, if made with carbonated water.
There are 54 ethnic groups in Vietnam as officially recognized by the Vietnamese government. [1] Each ethnicity has their own unique language, traditions, and culture. The largest ethnic groups are: Kinh 85.32%, Tay 1.92%, Thái 1.89%, Mường 1.51%, Hmong 1.45%, Khmer 1.32%, Nùng 1.13%, Dao 0.93%, Hoa 0.78%, with all others accounting for the remaining 3.7% (2019 census). [2]
Giò lụa before being peeled Sliced chả lụa served over bánh cuốn, and garnished with fried shallots. Chả lụa (Saigon: [ca᷉ lûˀə]) or giò lụa (Hanoi: [zɔ̂ lûˀə]) is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves.
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.
Le Xuan Canh, Truong Van La, Dang thi Dap, ho Thu Cuc, Ngo Anh Dao, Nguyen Ngoc Chinh, Vu Van Dung, Pham Hnat, Nguyen Tahia Tu, Nguyen Quoc Thang and Tran Minh Hien. (1997). A report of field surveys on Biodiversity in Phong Nha Ke Bang forest (Quảng Bình Province, central Vietnam). IEBR / FIPI / Forestry College / University of Vinh / WWF ...
Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.