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Butter tarts became common in Canadian pioneer cooking, and they remain a characteristic pastry of Canada. It is primarily eaten in and associated with the English-speaking provinces of Canada. The butter tart is a derivative of one or more of the following: [1] Border tart: a similar pie including dried fruit from the Anglo-Scottish border ...
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Phở bò (beef noodle soup) from the city of Hội An – different regions have different recipes for their phở. 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
A jam tart uses jam in place of fresh fruit. Tarte Tatin is an upside-down tart, of apples, other fruit, or onions. Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German Zwiebelkuchen and Alsace Tarte à l'oignon or Zewelwaï [8] (onion tarts), and Swiss cheese tart made from Gruyère.
Bánh chưng or chung cakeis a traditional Vietnamese dish which is made from glutinous rice, mung beans, pork, and other ingredients. [1]According to legend, its origin traces back to Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty.
In July 1838, a demoted governor attempting to win back his place did so successfully by capturing the priest Father Dang Dinh Vien in Yen Dung, Bac Ninh province. (Vien was executed). In 1839, the same official captured two more priests: Father Dinh Viet Du and Father Nguyen Van Xuyen (also both executed). [11]
Van Tuong Nguyen and his twin brother, Dang Khoa Nguyen, were born in a refugee camp at Songkhla in Thailand to Vietnamese parents. [2] He did not know his father until 2001 when he travelled from the United States to Australia. [2] His mother, Kim, is Vietnamese and migrated to Australia shortly after the boys' birth. [2]