Search results
Results from the WOW.Com Content Network
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 ...
A stir-fried water spinach could be lightly seasoned in garlic, black pepper, fish sauce, soy sauce, oyster sauce, or in spicy chili pepper, tauco (fermented soybean paste), shrimp paste or other sauce. The Vietnamese version use either fish sauce or oyster sauce for seasoning, while the Indonesian and Malaysian version seems to favour shrimp ...
Stir-fried morning-glory Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic, and chili peppers. It is a very popular vegetable dish in Thailand. Phak khana nam man hoi ผักคะน้าน้ำมันหอย Stir-fried Chinese kale with oyster sauce
Also known as Vietnamese fresh rolls, salad rolls, or summer rolls, they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and other ingredients wrapped up and dipped in nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as the many different kinds of spring rolls ...
There’s so much to love in this bowl of goodness: protein, fiber, plant-based omega-3 fats, vitamin C and more! But what truly sets this dish apart is its sweet-umami peanut sauce that takes it ...
Based on Thai sauce, nam chim chaeo (or nam jim jaew) brought over by ethnic Thai people in Vietnam. Main ingredients are coriander, bird's eye chili, garlic, different herbs, hạt dổi and mắc khén (Indian prickly ash; a variety of Sichuan pepper). There are different types of chẳm chéo as well.
Spring rolls with peanut sauce for dipping. In Chinese cooking, the derivative sauce is often used Chaoshan style hot pot. In Hong Kong, among the many dishes using this sauce is satay beef noodles, very common for breakfast in cha chaan tengs. In India, groundnut chutney (spicy peanut sauce) is served along with breakfast, such as idli and dosa.
Peanut oil can also be added to make the dish more flavorful. [2] Wide rice noodles are placed atop a bed of fresh herbs in a bowl (or vice versa), and then warm or lukewarm broth and meat are added. The broth is usually strongly flavored and only a small amount of it is used, generally enough to partially cover the vegetables. [3]