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This is a timeline of Vietnamese history, comprising important legal and territorial changes and political events in Vietnam and its predecessor states. To read about the background to these events, see History of Vietnam. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources. Prehistory ...
Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam. Red – usually from beetroot or by frying annatto seeds to make oil (dầu điều) Orange – usually used for sticky rice, comes from gac; Yellow – from ...
Reviews of 19th and 20th-century Vietnamese literature have found that pho entered the mainstream sometime in the 1910s. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of phở. [10] The word appears in a short story published in 1907. [43] Nguyễn Công Hoan recalls its sale by street vendors in 1913. [44]
Vietnam's ethnic mosaic results from the peopling process in which various peoples came and settled the territory, leading to the modern state of Vietnam by many stages, often separated by thousands of years over a duration of tens of thousands of years. Vietnam's entire history, thus, is an embroidery of polyethnicity. [14]
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 ...
In a September 2005 Food & Wine story titled "Vietnam à la Cart," writer Laurie Winer noted that Charles Phan's decade-old San Francisco restaurant the Slanted Door was considered by many to be ...
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Therefore, in Vietnamese dictionaries, this word is classified as single ones, meaning it can be only a noun, not any other form. [note 4] In some reviews of Vietnamese cuisine since the 1990s, this dish has been translated as "sticky rice". However, this translation is thought to be not yet close to the reality of things.