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Persicaria odorata. (Lour.) Soják 1974. Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf (calque from Malay 'daun laksa'), [2] Vietnamese cilantro, phak phai (from Thai: ผักแพว), praew leaf, hot mint, Cambodian mint[3] and Vietnamese mint, [4] is an herb whose leaves are used in Southeast Asian and ...
Media: Chicken soup. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley.
Coriander (/ ˌkɒriˈændər, ˈkɒriændər /; [ 1 ]Coriandrum sativum), also known as cilantro (/ sɪˈlæntroʊ, - ˈlɑːn -/) [ 1 ]: 90, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
4 cloves garlic; 2 cup cilantro; 1 small red chili {birds eye chili or some other hot chili pepper} 1 / 4 cup chicken broth; 2 carrots, peeled and sliced; 1 small onion, diced (about half cup ...
Arugula-Kale Harvest Salad. You already knew that kale ranked high on nutritionists' lists, but one serving of the leafy green can actually supply 10% of your daily value for calcium. Combine it ...
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.
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.
Sopa de mondongo (also known as Chas) is a soup that originally came from the Dominican Republic. It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish ...
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