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The French introduced baguettes to Vietnam, which were combined with Vietnamese stuffing to become a popular fast food in Vietnam called bánh mì thịt, known overseas as "Vietnamese baguettes". Bánh mì is just the bread, whereas thịt implies meat or stuffing. The French also introduced Vietnam to onions, potatoes, broccoli, tomatoes ...
Water puppet theatre in Hanoi. Water puppetry (Múa rối nước), is a distinct Vietnamese art form which had its origins in the 10th century and very popular in northern region. In Water puppetry a split-bamboo screen obscures puppets which stand in water, and are manipulated using long poles hidden beneath the water.
Bánh bao bánh vạc (also called white rose dumplings) are a regional specialty of Vietnamese cuisine peculiar to Hội An. The rice paper is translucent and wrapped to resemble a flower shape (the origin of the name "white rose"). Said to be made with water from a certain well in Hội An, this dumpling is not found anywhere else.
"Cow cake" (literal name in Vietnamese), made from glutinous rice flour and coconut milk, with a honeycomb-like texture [2] Bánh rế: Bình Thuận: Dessert Bánh rế is a Vietnamese street food made from sweet potatoes. The sweet potato is made into a pancake, deep-fried, then sugared. Bánh cáy: Thái Bình: Dessert
Bánh Chưng: a traditional Vietnamese food made from glutinous rice, mung beans, pork and other ingredients. Considered an essential element of the family altar on the occasion of Tết, the making and eating of bánh chưng during this time is a well-preserved tradition of Vietnamese people.
A bowl of Cao lầu. Cao lầu is a regional Vietnamese noodle dish, from the city of Hội An, in central Vietnam's Quảng Nam Province.It typically consists of pork and greens on a bed of rice noodles made from rice which has been soaked in lye water, giving them a characteristic texture and colour that sets the dish apart from other Vietnamese noodle dishes, including others from the same ...
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In Cambodia, Vietnamese gỏi cuốn are called nime chao, meaning "raw rice paper"; they are produced by a different technique in the Siem Reap and Battambang areas from that in Vietnam. Another dish called kuy tieu kat ("cut rice noodles") is created by steaming the water mixture and adding meat, vegetables and other assorted condiments.
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