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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. [ 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 ...
Kneeling is a basic human position where one or both knees touch the ground. It is used as a resting position, during childbirth and as an expression of reverence and submission. While kneeling, the angle between the legs can vary from zero to widely splayed out, flexibility permitting. It is common to kneel with one leg and squat with the ...
A basic feast (cỗ một tầng) consists of 10 dishes: five in bowls (năm bát): bóng (dried and fried pork skin), miến (cellophane noodles), măng (bamboo shoot), mọc , chim or gà tần (bird or chicken stew dishes) and five on plates (năm đĩa): giò (Vietnamese sausage), chả, gà or vịt luộc (boiled chicken or duck), nộm ...
Gỏi tai heo (pig ear salad), made with lotus and shrimp puffs, phồng tôm. Gỏi đu đủ khô bò. Nộm or Gỏi (in Southern Vietnam) is the indigenous salad of Vietnamese cuisine. [1] It is to be distinguished from sa lát (from the French for salad), and sa lát Nga ("Russian salad") found in Western style restaurants. Nộm hoa chuối
Kho (chữ Nôm: 𤋹, 𪹜, meaning "to braise", "to stew", or "to simmer" [1]) is a traditional Vietnamese cooking technique [2] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper ...
Squats are considered a vital exercise for increasing the strength and size of the legs and buttocks. The pistols squat is a one legged squat common in crossfit exercises in which the non-working leg is kept horizontal. The burpee is a full body exercise used in strength training and as an aerobic exercise that involves a squat. The basic ...
Crispy golden brown rice at the bottom of the cooking pot – which is then left dried in natural sunlight for2–3 days Cơm hến: Huế: Rice dish A Vietnamese rice dish made from cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruits and bạc hà stems.
Additional ingredients may include hard-boiled quail eggs, steamed pork sausage (chả), or shredded pork rinds (tóp mỡ). Lime juice and fresh chili peppers are often used as an added seasoning; other seasonings may include soy sauce or chili sauce. [3] [4] [5] Mì Quảng can also be served without broth, as a salad (mì Quảng trộn). [6]