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The provinces of Vietnam are subdivided into second-level administrative units, namely districts (Vietnamese: huyện), provincial cities (thành phố trực thuộc tỉnh), and district-level towns (thị xã).
Món mặn or main dishes to eat with rice: Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried with vegetables) Rau : Sauteed, boiled or raw fresh green vegetables Canh (a clear broth with vegetables and often meat or seafood) or other kinds of soup
Its name La Gi or Lagi [laː˧˧:ɣi˧˧] in Kinh language was originated from ladik [1] [laː˧˧:ɗɨt˧˥] in Cham language, which means "swamp" to reflect the situation of this area before the 1960s. Under the Republic of Vietnam regime, La Gi was the provincial capital of Bình Tuy province (present-day
Tân Phú Đông is a new rural district (huyện) of Tiền Giang province in the Mekong Delta region of Vietnam.This district located in an islet named "Lợi Quan" of the Mekong River.
Giò lụa before being peeled Sliced chả lụa served over bánh cuốn, and garnished with fried shallots. Chả lụa (Saigon: [ca᷉ lûˀə]) or giò lụa (Hanoi: [zɔ̂ lûˀə]) is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves.
Mì Quảng (also spelled mỳ Quảng), literally "Quảng noodles", is a Vietnamese noodle dish that originated in Quảng Nam Province in central Vietnam.It is one of the region's most popular and well-recognized food items, and is served on various occasions, such as at family parties, death anniversaries, and Tết.
1863 map of Long Xuyen. In 1789, a group of explorers established a small outpost in the Tam Khe canal, naming it Dong Xuyen. Soon after, a marketplace was created and named Long Xuyên, but by the 1860s the area became better known for the Long Xuyen market than by the official outpost's name.
Bún riêu cua is served with tomato broth and topped with minced freshwater crab. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. The crabs are cleaned to remove dirt and sand, then pounded together (with the shell still on) into a fine paste.