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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 ...
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. [1]Bánh canh – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon
Pauline Nguyen; Luke Nguyen; Mark Jensen (2007), Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart Murdoch Books, ISBN 1-74045-904-0; Thị Chơi Triệu, Marcel Isaak, Heinz Von Holzen (2005), Authentic Recipes from Vietnam Tuttle Publishing, ISBN 0-7946-0327-0; Hoyer, Daniel. (2009) Culinary Vietnam.
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Name Image Region Type Description Bánh canh: South of Vietnam: Noodle dish Thick noodle [1] [2]: Bánh đa cua Hải Phòng: Rice paper with soup Rice paper with crab broth
Phở cuốn: rolled pho, with ingredients rolled up and eaten as a gỏi cuốn. Phở trộn: mixed pho, noodles and fresh herbs and dressings, served as a salad. Phở chấm: dipping pho, with the noodles and broth served separately. Phở chiên phồng: This variant is the same as the previous but without eggs and looks like pillows
Hủ tiếu or Hủ tíu is a Vietnamese [3] [2] dish eaten in Vietnam as breakfast.It may be served either as a soup (hủ tiếu nước) or dry with no broth (hủ tiếu khô).
Less common stuffing is chicken, mushroom, corn, coconut, bean sprouts, chives, etc. Vegetarian recipes are also available. Pak moh yuan is often served with sauces and toppings. While sweet chili sauce is the standard, recipes from certain regions may also use seafood ingredients in their sauce. Coconut milk may be drizzled on top as a sweet ...