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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.
The sáo (also called sáo trúc — pronounced [ʂǎːw ʈʂʊ̌kp], like "shall-joog") is a family of flutes found in Vietnam, considered a symbol of rural Vietnam. Sáo is the literal Vietnamese word for "flute".
Trần Anh Hùng has represented Vietnam twice in the category, including the only Vietnamese film to be nominated—The Scent of Green Papaya (1993).. The AMPAS has invited the film industries of various countries to submit their best film for the Academy Award for Best Foreign Language Film since 1956, while The Foreign Language Film Award Committee oversees the process and reviews all the ...
According to Lê Quý Đôn's record in the book "Phủ Biên Tạp Lục" (recording most of the important information about the economy and society of Đàng Trong for nearly 200 years), the áo dài (or rather, the forerunner of the áo dài) created by Lord Nguyễn Phúc Khoát based on Chinese Ming Dynasty costumes, by how to learn the ...
Phở bò (beef noodle soup) from the city of Hội An – different regions have different recipes for their phở. 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
The temple was built on the hill and named Wat Phra That Chom Thong in 1451. Later the temple was upgraded to be royal temple and at the same time renamed Wat Phra That Si Chom Thong Worawihan. [citation needed] The government created a district in the area in 1900 and named the new district Chom Thong following the legend.
Jack was born on April 12, 1997, in Ngai Dang Commune, Mo Cay Nam District, Ben Tre Province.He graduated from the professional college in vocal major at the Department of Culture, Art and Tourism – Ben Tre College, and was a music teacher at Thanh Thoi A1 Primary School, Thanh Thoi A Commune, Mo Cay Nam.
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.