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The Froude number is based on the speed–length ratio which he defined as: [2] [3] = where u is the local flow velocity (in m/s), g is the local gravity field (in m/s 2), and L is a characteristic length (in m). The Froude number has some analogy with the Mach number.
The dish's name is believed to have come from its clear, dumpling-like appearance, as the term bánh bột lọc Huế loosely translates to "clear flour cake." In Vietnamese, the word bánh can mean "cake" or "bread," but can also be used as a general term for foods that are made from any type of flour, the most common being rice or tapioca.
Bò nướng lá lốt. Bò nướng lá lốt ("grilled beef in lolot leaf") or thịt bò lá lốt, bò lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines.
Originally, many thước of varying lengths were in use in Vietnam, each used for different purposes. According to Hoàng Phê (1988), [1] the traditional system of units had at least two thước of different lengths before 1890, [2] the thước ta (lit. "our ruler") or thước mộc ("wooden ruler"), equal to 0.425 metres (1 ft 4.7 in), and the thước đo vải ("ruler for measuring ...
Từ điển bách khoa Việt Nam (lit: Encyclopaedic Dictionary of Vietnam) is a state-sponsored Vietnamese-language encyclopedia that was first published in 1995. It has four volumes consisting of 40,000 entries, the final of which was published in 2005. [1] The encyclopedia was republished in 2011.
The recent and typical design of the non la was highly modeled after the coolies hat worn by Chinese laborers in British Malaya during the late 19th century. [ 3 ] In Vietnam today, there are a number of traditional hat-making villages, including Đồng Di ( Phú Vang ), Dạ Lê ( Hương Thủy ), Trường Giang ( Nông Cống ), Phủ Cam ...
Industry research organisations under the purview of the Ministry include the following; organisation is located in Hanoi except where noted: [2] Institute for Industry Policy and Strategy (IPS), Director General: Dr. Phan Dang Tuat
Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.