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Chè hạt lựu - in this dish, rice paste are cut into pomegranate seed-shaped pieces. Chè hạt sen - made from lotus seeds. Chè sen dừa' - made from lotus seeds and coconut water; Chè củ sen - made from lotus tubers; Chè kê - made from millet; Chè khoai lang - made from sweet potato; Chè khoai mài (or chè củ mài) - made from ...
Xôi đậu đen – made with black urad beans; Xôi đậu xanh – made with mung beans [47] Xôi dừa – made with coconut; Xôi gấc – made with the aril and seeds of the gấc fruit [48] Xôi lá cẩm (also called xôi tím) – made with the magenta plant. Xôi lá cẩm đậu xanh – made with the magenta plant and mung beans
Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.
Chè bà ba is a Vietnamese dessert with a coconut milk soup base and square pieces of taro, cassava and khoai lang bí, a kind of long sweet potato with red skin and yellow flesh. The dish commonly includes pieces of tapioca , and the dish is typically eaten warm, but can also be eaten cold.
Bánh tráng trộn is often considered as one of symbols of Vietnamese street food culture, particularly in Southern Vietnam and Ho Chi Minh City. [12] The dish gains international exposure and can now be found in various countries around the world, such as Australia and the United States. [17]
Black coffee (hot or cold) - Cà phê đen [2] White coffee/ Saigon style coffee - Bạc xỉu ( Chinese : 白小, 白底小啡 ; Cantonese Yale : baahk síu, baahk dái síu fèh ; lit. 'A cup of white milk with a bit of coffee'): [ 3 ] Cantonese-Vietnamese hot or iced milk with some added coffee, similar to a latte macchiato .
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A plate of Cơm hến Ingredients for making Cơm hến at a food stall. Cơm hến (baby basket clams rice) is a Vietnamese rice dish originating in Huế. [1] It consists of cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruit and bạc hà stems, and is normally served with the broth of cooked mussels at room temperature.