Search results
Results from the WOW.Com Content Network
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.
Food groups were a public health education concept invented to teach people eating very restricted, unvaried diets how to avoid becoming deficient in specific nutrients. They have since been adapted to also address diseases of affluence related to diet, such as obesity, diabetes and heart disease. [2]
Bánh Xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy. [9] Its origins are unknown. However, Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the ...
Medium-wide noodles (known as rice fettuccine, ban pho, ho fun, haw fun, gway tio, kway teow, kui teow, lai fen and sen lek) are considered an all-purpose noodle. They're used in a wide variety of dishes (stir-fries, soups, and salads) and as an accompaniment to meat dishes. ^ Pailin's Kitchen.
Mì Quảng (also spelled mỳ Quảng), literally "Quảng noodles", is a Vietnamese noodle dish that originated in Quảng Nam Province in central Vietnam. It is one of the region's most popular and well-recognized food items, and is served on various occasions, such as at family parties, death anniversaries, and Tết. It is a common food ...
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 hỏi. Bánh hỏi (Vietnamese: [ɓaɲ hɔːj]) is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the ...
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.