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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 ...
In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top.
The key ingredients of Vietnamese cooking include garlic, hot chili peppers, coconut milk, green onions, yellow onions, ginger and carrots. She uses fish sauce, a liquid condiment made from fish ...
Ordering in a Vietnamese restaurant as a first-timer or beginner can be daunting. We've chosen 10 dishes to start with to learn this delicious cuisine.
Caramelized pork and eggs or thịt kho tàu is a Vietnamese dish that consists of small pieces of marinated pork and boiled eggs braised in coconut juice. [1] Along with being a familiar part of an everyday meal in Vietnam, thịt kho tàu also holds significance as one of the traditional dishes during Tết (Vietnamese New Year).
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 for most ...
Bubur cha cha or Bocha - a Vietnamese interpretation of a popular sweet soup originating from Malaysia and Singapore, found in Hanoi. Chè Thái - a sweet fruit soup, which is believed to be a version of Thailand's tub tim krob, but the Vietnamese version uses a variety of tropical fruits, while the Thai version uses strictly water chestnuts.
The dish's name is believed to derive from the fact that it is shaped like a duckweed (bèo in Vietnamese). Bánh is a Vietnamese term translating loosely as "cake.". In modern Vietnamese culture, bánh bèo is slang for girls who are portrayed as overly feminine, weak-willed, and high maintenance (because of its soft, rubbery texture).