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Canh chua (Vietnamese: [kaiŋ cuə], sour soup) [2] is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Central Vietnam also have their own canh chua). It is typically made with fish from the Mekong River Delta, pineapple , tomatoes (and sometimes also other vegetables such as đậu bắp or dọc mùng ), and ...
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.
Súp măng cua: Asparagus and crab soup typically served as the first dish at banquets Lẩu (Vietnamese hot pot) A spicy variation of the Vietnamese sour soup with assorted vegetables, meats, seafood, and spicy herbs Cháo: A variation of congee, it uses a variety of different broths and meats, including duck, offal, fish, etc.
Noodle soup Rice vermicelli with broth made from fish sauce or choke fish Bún mọc: Hanoi: Noodle soup Rice vermicelli with sprouted broth Bún măng vịt: Noodle soup Bamboo shoots and duck noodle soup. [3] Bún ốc: North of Vietnam: Noodle soup Noodles with snails Bún riêu: Red River Delta: Noodle soup Rice vermicelli in a tomato and ...
3 can condensed soup of choice (MVPs: broccoli cheddar, creamy tomato, chicken and broccoli, cream of mushroom); BISQUICK; low-fat or skim milk; butter or cooking spray; seasoning (shredded ...
Bánh canh cua – a rich, thick crab soup, often with the addition of quail eggs. Bánh canh bột lọc – a more translucent and chewy version of the noodle. Bánh canh chả cá – the dish includes fish cake and is popular in South Central Vietnam. Bánh canh giò heo tôm thịt – includes pork knuckles and shrimp. [3]
Search Recipes. Spinach Pie Quesadilla. Spicy Sichuan Green Beans. Baked Summer Fruit Bundles. Spinach and Paneer Cheese Pulao. Spicy Shrimp and Grits. Banana Multigrain Bars. See all recipes.
Lung fung soup [4] Mung bean soup; Noodle soup; Nam ngiao. Nam ngiao; Nangchang Jar soup; Oxtail soup; Patriotic soup – developed during the Mongol conquest of the Song dynasty and named by Emperor Bing of Song. It is part of Teochew cuisine and is simple to prepare. Its main ingredients are leaf vegetable, broth, and edible mushrooms. Pig's ...