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Amomum is a genus of plants containing about 111 species native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. [ 1 ] [ 2 ] It includes several species of cardamom . Plants of this genus are remarkable for their pungency and aromatic properties.
Phở bò (beef noodle soup) from the city of Hội An – different regions have different recipes for their phở. Bún chả, a dish of grilled pork and noodle and herbs Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables. Vietnamese cuisine encompasses the foods and beverages originated ...
There are various types of toppings, such as sautéed ground pork, sliced pork liver, pork intestines, poached shrimps, Chinese celery and chives, sautéed garlic and shallots. Not all of these ingredients need to be present and one can switch or add toppings depending on their taste, making different hủ tiếu dishes such as hu tieu my tho ...
The beef meatballs are served with rice vermicelli, yellow wheat noodle and vegetables in beef broth. Phở is a Vietnamese staple noodle soup. Its broth is made from boiling beef bones, ginger, and sweet spices (star anise, cinnamon, and cloves) over many hours. Ramen is a Japanese noodle soup that comes in several varieties.
As of June 2024 Plants of the World Online recognises 111 species in the genus Amomum, as follows: [1] Amomum alborubellum K.Schum. & Lauterb.
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It is best stored in the pod, as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 + 1 ⁄ 2 teaspoons (7.4 ml) of ground cardamom. [citation needed]