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chả bì – containing shredded pork skin along with typical chả lụa ingredients, then steamed; chả bò – beef sausage with herbs; chả chiên – where the entire sausage is deep-fried (instead of steamed, omitting the banana leaf wrap) chả Huế – contains whole black peppercorns and more garlic and then steamed
Nem nướng (literally "grilled spring rolls") is Vietnamese grilled pork sausage or grilled meatballs, [1] and a popular Vietnamese food item, sometimes served as an individual appetizer or snack, or served with rice noodles or rice as a main course. Nem nướng is a specialty of Khánh Hòa Province . [2]
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.
Vietnamese sausage, giò, is usually made from fresh ground pork and beef. Sausage makers may use the meat, skin or ear. Fish sauce is added before banana leaves are used to wrap the mixture. The last step is boiling. For common sausage, 1 kg of meat is boiled for an hour. For chả quế, the boiled meat mixture will then be roasted with cinnamon.
It features 32 recipes for such dishes as chicken curry, hamburger fried rice, gourd or chayote soup, rice noodles with cabbage and bitter melon soup with meatballs.
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In Vietnamese cuisine, bánh mì or banh mi (/ ˈ b ɑː n m iː /, / ˈ b æ n /; Vietnamese: [ɓǎjŋ̟ mì], 'bread') is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt.
For the Slaw: Mix the carrot and cabbage together and toss with 1 teaspoon of salt and 1/4 teaspoon of sugar. Let sit at least 4 hours, up to 8 hours.