Search results
Results from the WOW.Com Content Network
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. [1] The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and ...
Beef Curry. Common beef curry in Bangladesh. Gorur Kolija Bhuna (Beef Liver Curry) Beef liver curry. Gorur Vuri Bhaja/Vuna (Cooked beef belly) Dish made of beef belly with local spices. Chicken roast. Bangladeshi style chicken roast. Rich lush chicken dish cooked in ghee and an array of aromatic spices.
Bánh chưng (IPA: [ʔɓajŋ̟˧˦ t͡ɕɨŋ˧˧]) is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. [1] Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which is always symbolizing, respectively, the ...
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 ...
Tré is a fermented pork product found in Da Nang and Central Vietnam, and is traditionally eaten during festivals, including Tết. [3] [4] Unlike nem chua, tré is made with shredded slices of pork meat, including the ears and skin, combined with galangal, garlic, chili, toasted rice powder, and other spices, before it is wrapped in leaves and fermented for 3 to 4 days.
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 ...
Bánh tráng. Southern Vietnamese term for rice wrappers, which are also commonly used overseas. These banh trang wrappers are made from a mixture of rice flour with tapioca starch, water and salt. [4] These wrappers are thin and light in texture. They are often used for chả giò and gỏi cuốn.
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.