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Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging from crocodilians (crocodiles and alligators) to various snakes, turtles, lizards and frogs, but also including other non-reptilian, non-amphibian species such as birds and mammals (for instance, pet skunks, which are omnivorous mammals, can ...
Từ điển bách khoa Việt Nam (lit: Encyclopaedic Dictionary of Vietnam) is a state-sponsored Vietnamese-language encyclopedia that was first published in 1995. It has four volumes consisting of 40,000 entries, the final of which was published in 2005. [1] The encyclopedia was republished in 2011.
[1] [4] The ingredients are first marinated with some Vietnamese spices and sauces (ginger, chili, Vietnamese-style fish sauce). An off-the-shelf bò kho powder is also available. [3] Then, the dish should be slowly stewed until cooked. [2] It is usually served with rice, rice noodles, or bánh mì, and herbs (examples include Thai basil, and ...
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber.
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.
While rice is a staple in the southern Vietnamese diet, the north has a preference for noodles. Owing to the drastic differences in climate and lifestyles throughout the three main regions of Vietnam, the foods vary. Northern Vietnamese cooking is the least bold and spicy in flavor compared to the foods from central and southern Vietnam.
Việt-nam bách-khoa từ-điển (Encyclopedia of Vietnam), a set of encyclopedias with annotations in Chinese, English and French by Đào Đăng Vỹ, a Vietnamese scholar; published from 1959 to 1963 in Saigon, Republic of Vietnam. [3] [4]
Bánh Xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy. [9] Its origins are unknown. However, Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the ...