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Vietnamese cuisines are not known for ingredients with top quality, but rather for the very inexpensive and simple scraps that are creatively mixed to create dishes with bold flavor. A traditional southern Vietnamese meal usually includes cơm trắng (plain white rice), cá kho tộ (catfish in a clay pot), canh chua cá lóc (sour soup with ...
Bánh chưng (IPA: [ʔɓajŋ̟˧˦ t͡ɕɨŋ˧˧]) is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. [1] 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 is always symbolizing, respectively, the ...
Many Vietnamese started immigrating to the United States in the mid-1970s. Banana leaves are not readily available in the US, so Vietnamese chefs made chả lụa wrapped in aluminum foil. Where banana leaves are available a small strip of leaf is used for flavor, while still using aluminum foil to shape the sausage.
Xôi is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.
The baguette was introduced to Vietnam by the French in the mid-19th century, during the Nguyễn dynasty, and became a staple food by the early 20th century. In the 1950s, a distinctly Vietnamese style of sandwich developed in Saigon, becoming a popular street food, also known as bánh mì Sài Gòn ('Saigon sandwich' or 'Saigon-style bánh ...
Tré is a fermented pork product found in Da Nang and Central Vietnam, and is traditionally eaten during festivals, including Tết. [3] [4] Unlike nem chua, tré is made with shredded slices of pork meat, including the ears and skin, combined with galangal, garlic, chili, toasted rice powder, and other spices, before it is wrapped in leaves and fermented for 3 to 4 days.
Chanh muối is a salted, pickled lime in Vietnamese cuisine. Its name comes from the Vietnamese words chanh (meaning "lime" or "lemon") and muối (meaning "salt"). To make the chanh muối , many limes (often key limes ) are packed tightly in salt in a glass container and placed in the sun until they are pickled.
Elsholtzia ciliata, commonly known as Vietnamese balm, comb mint, xiang ru (香薷) or kinh giới in Vietnamese, is a flowering plant in the family Lamiaceae native to Asia. In the US, it is commonly known as Crested Late Summer Mint. [1] In US Vietnamese grocery stores, it is called Kinh Gioi, Vietnamese Lemon Balm, or Vietnamese Lemon Mint. [2]