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Congee (/ ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [ 1 ][ 2 ][ 3 ] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
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.
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. [1][2] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon, [1] the main ingredients remain the same for most cases.
The finishing touch is swirling in a raw egg or two with the lid covered, and adding scallions, a dash of chili pepper or toasted, ground sesame seeds, for serving.
Century eggs (Chinese : 皮蛋; pinyin : pídàn; Jyutping : pei4 daan2), also known as alkalized or preserved egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method. [ 1 ]
Noodles with snails. Bún riêu. Red River Delta. Noodle soup. Rice vermicelli in a tomato and crab broth [3][5] Bún thịt nướng. Southern Vietnam. Noodle dish. Grilled pork (often shredded) and cold vermicelli noodles over a bed of greens (salad and sliced cucumber), herbs and bean sprouts.
Taiwan. [] Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots. A Hsinchu specialty from Taiwan is to serve rice vermicelli 'dry' (乾 gan, not in a soup) with mushroom and ground pork.
Okayu – the name for the type of congee eaten in Japan, which is less broken down than congee produced in other cultures. The water ratio is typically lower and the cooking time is longer. It is commonly seasoned with salt, egg, negi, salmon, ikura, ginger, and umeboshi. Miso or chicken stock may be used to flavor the broth.