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Aug. 25—Kevin and Jeanie Bock of Hempfield like to make the rounds of their favorite Greensburg-area restaurants. "My husband does say the thing I'm good at is making reservations, and there are ...
Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1] [2] or pudding. Chè includes a wide variety of distinct soups or puddings. [ 2 ] [ 1 ] Varieties of Chè can be made with mung beans , black-eyed peas , kidney beans , tapioca , [ 3 ] jelly (clear or grass), [ 3 ] fruit ...
Nguyen, Andrea Quynhgiao; Cost, Bruce (FRW); Beisch, Leigh. (2006) Into the Vietnamese kitchen: treasured foodways, modern flavors. Ten Speed Press, ISBN 1-58008-665-9; Le, Ann; Fay, Julie. (2006) The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon, Globe Pequot, ISBN 0-7627-3831-6
Traditional Vietnamese coffee, made using medium to coarse ground dark roast Vietnamese-grown coffee with a small metal Vietnamese drip filter (phin cà phê) Vietnamese lotus tea trà sen, chè sen, or chè ướp sen: Beverage A type of green tea produced in Vietnam that has been flavored with the scent of Nelumbo nucifera: Vietnamese tea ...
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Tương (Vietnamese:, chữ Hán: 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by ...
The dish is mostly served at restaurants that cater to tourists. When asked, local Hoianese have described the dish as "too expensive" and Chinese in origin. The dish is considered symbolic of the new identity of Hoianese-Chinese because it has not retained its distinct regional Chinese aspects (association with the regional Cantonese cuisine ...
Bánh cốm, with mung bean filling seen through the translucent green pastry Cốm , or simply called green rice , is a flattened and chewy green rice in Vietnamese cuisine . It is not dyed green, but produced from young rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened. [ 1 ]