Search results
Results from the WOW.Com Content Network
The competition became particularly strong in 1972 when KFC added new "Extra-Crispy" chicken to their menu with a taste and texture similar to Chicken Delight's product. [5] During the early 1970s, legal actions resulted in a substantial reduction in the Chicken Delight chain. In 1979, Otto Koch, owner of the successful Chicken Delight Canada ...
A fish soup from southern Vietnam, made sour with tamarind. Canja de Galinha: Portugal, Brazil, Cape Verde: Chunky Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás: Carp soup Czech Republic: Fish Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soup
Chả giò (Vietnamese: [ca᷉ː jɔ̂]), or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried. [1] [2]
Chả is Vietnamese for "sausage", referring to the Vietnamese types of sausage.Other types of sausage have different names: xúc xích refers to the pork-based Western "hot dog", and "lạp xưởng" refers to Chinese sausages, sweeter in flavour than the former two.
A basic feast (cỗ một tầng) consists of 10 dishes: five in bowls (năm bát): bóng (dried and fried pork skin), miến (cellophane noodles), măng (bamboo shoot), mọc , chim or gà tần (bird or chicken stew dishes) and five on plates (năm đĩa): giò (Vietnamese sausage), chả, gà or vịt luộc (boiled chicken or duck), nộm ...
Pages in category "Chicken breeds originating in Vietnam" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. D.
Food critic Mike Sula described the bún mắm in a restaurant, Nha Hang Viet Nam, in Chicago's West Argyle Street Historic District (also known as Little Vietnam): "[I] recommend you fill your soup requirement with the bun mam, a.k.a. Vietnamese gumbo, a sour seafood soup not unlike Thai tom yam that originated in the Mekong Delta.
Brought to Vietnam by the Hoa (Vietnamese of Chinese descent), the presentation of the dish is said to be unique to Hội An where it is prepared by a single Chinese-Hoianese family. [ 3 ] The name "White Rose" dates to the 1990s when it was first coined by a French tourist to describe the appearance.