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A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
Mỹ Tho (listen ⓘ) is a city in the Tiền Giang province in the Mekong Delta region of South Vietnam. It has a population of approximately 169,000 in 2006 [ 1 ] and 220,000 in 2012. [ 2 ] It is the regional center of economics, education and technology. [ 3 ] The majority ethnic group is the Kinh; minority groups include the Hoa, the Cham ...
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 ...
Đổi Mới (IPA: [ɗo᷉i mə̌ːi]; transl. "renovation" or "innovation") is the name given to the economic reforms initiated in Vietnam in 1986 with the goal of creating a "socialist-oriented market economy". The term đổi mới itself is a general term with wide use in the Vietnamese language meaning "innovate" or "renovate".
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Quân was the son of Kinh Dương Vương, the king of Xích Quỷ. He is the main figure in the Vietnamese myth of Lạc Long Quân - Âu Cơ. According to the myth, Lạc Long Quân married Âu Cơ, a mountain goddess. She gives birth to a sac containing 100 eggs from which 100 children were born; this is the origin of the Vietnamese peoples.
Fillet (cut) Finnan haddie. Fish factory. Fish fillet. Fish fillet processor. Fish flake. Fish preservation.
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.