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Cơm trắng: Cooked white rice. Món mặn or main dishes to eat with rice: Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried with vegetables) Rau: Sauteed, boiled or raw fresh green vegetables. Canh (a clear broth with vegetables and often meat or seafood) or other kinds of soup.
Bánh chưng (IPA: [ʔɓajŋ̟˧˦ t͡ɕɨŋ˧˧]) is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which symbolized, respectively, the earth and the sky.
Etymology. It is likely that the name Hùng Vương is a combination of the two Sino-Vietnamese words Hùng 雄 "masculine, virile, fierce, powerful, grand" and Vương 王, which means "king". The name Hùng Vương might have originally been a title bestowed on a chieftain. The Hùng Vương was allegedly the head chieftain of Văn Lang which ...
Main ingredients. Rice noodles, bone broth, and beef or chicken. Media: Phở. Phở or Pho [a] ( UK: / fɜː /, US: / fʌ / FUH, Canada: / fɔː / FAW; Vietnamese: [fəː˧˩˧] ⓘ) is a Vietnamese soup dish consisting of broth, rice noodles ( bánh phở ), herbs, and meat (usually beef ( phở bò )), sometimes chicken ( phở gà ).
Triệu Việt Vương (Chữ Hán 趙越王, 524–571), born Triệu Quang Phục (趙光復), was a king of the Vietnamese Early Lý dynasty in the 6th century. He was co-ruler alongside Lý Thiên Bảo from 548 until Lý Thiên Bảo's death in 555, upon which Triệu Việt Vương became sole king until his death in 571.
The Legend of Mai An Tiêm ( Vietnamese: Truyền thuyết Mai An Tiêm) or the Origin Tale of Watermelons ( Vietnamese: Sự tích quả dưa hấu) is a Vietnamese folktale and myth, first told in Lĩnh Nam chích quái. It narrates the life of Mai An Tiêm, a culture hero living in the Hùng king 's era and his discovery of watermelons for ...
Xôi khúc – with mung bean filling with a coating of pandan leaves paste. Xôi lạc [1] (northern Vietnamese name; called xôi đậu phộng or xôi đậu phụng in southern Vietnam) - made with peanuts. Xôi lam – cooked in a tube of bamboo of the genus Neohouzeaua and often served with grilled pork or chicken; a specialty of highland ...
Bánh pía. Bánh pía, sometimes spelled bánh bía, is a type of Vietnamese cuisine bánh (translates loosely as "cake" or "bread"). A Suzhou style mooncake adapted from Teochew cuisine. The Vietnamese name comes from the Teochew word for pastry, "pia". In Saigon, the pastry is called “bánh bía” while in Sóc Trăng and Vũng Thơm it ...