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Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò (English: / buːn bɔː /) is a Vietnamese rice noodle (bún) dish with sliced beef (bò), chả lụa, and sometimes pork knuckles. [2] The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court. [3] The dish has a mix ...
[3] [4] Phở is a popular food in Vietnam [5] where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish, [6] and is said to be influenced by Chinese and French cultures. [7]
Bún chả, a dish of grilled pork and noodle and herbs. Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables. Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy.
Bánh bột lọc is a small, clear-looking, chewy tapioca dumplings in Vietnamese cuisine that can be eaten as appetizers or small snacks. They are usually filled with shrimp and pork belly, often being topped with fried shallots and served with sweet chili fish sauce. It is said to have originated from Huế, as the city was once the imperial ...
Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli. There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (minced crab and fish) and bún riêu ốc (minced crab and snail). [1][2] Bún riêu cua is served with tomato broth and topped with minced freshwater crab.
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. Bánh canh – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon. Miến – cellophane clear glass noodle. Slightly chewy, thin, and cylindrical. Bánh canh bột lọc – made ...
Some new types of chè (mainly jelly, quite different from traditional chè) Chè (Vietnamese pronunciation: [tɕɛ̀]~ [cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1][2] or pudding. Chè includes a wide variety of distinct soups or puddings. [2][1] Varieties of Chè can be made with mung beans, black-eyed peas ...
Kho (chữ Nôm: 庫, meaning "to braise", "to stew", or "to simmer" [1]) or kha (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, [2] [3] 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 ...