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Vietnamese hot chili peppers are added to most foods, especially in central and southern Vietnam. Coriander and green onion leaves can be found in most Vietnamese dishes. A basic technique of stir-frying vegetable is frying garlic or shallot with oil before putting the vegetable into the pan.
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.
This article about a location in Da Nang, Vietnam is a stub. You can help Wikipedia by expanding it.
Founded in 257 BCE by a figure called Thục Phán (King An Dương), it was a merger of Nam Cương and Văn Lang (Lạc Việt) but succumbed to the state of Nanyue in 179 BCE, which, itself was finally conquered by the Han dynasty. [10] [11] Other historical sources indicate that it existed from 257 BC to 208 BC or from 208 BC to 179 BC.
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
The Lâm Viên Plateau (also called Đà Lạt Plateau, Lang Biang Plateau) [1] is a plateau in southeastern Vietnam. At its centre is the city of Da Lat . Several mountains in this area rise to over 2,000 m (6,562 ft), the highest being Chư Yang Sin Summit [ vi ] ( Ede : Čư Yang Sin ; Vietnamese : đỉnh núi Chư Yang Sin ) at 2,442 m ...
Sino-Vietnamese vocabulary (Vietnamese: từ Hán Việt, Chữ Hán: 詞漢越, literally 'Chinese-Vietnamese words') is a layer of about 3,000 monosyllabic morphemes of the Vietnamese language borrowed from Literary Chinese with consistent pronunciations based on Middle Chinese.
Popular hot drink from Cartagena, Spain, consisting of coffee with condensed milk and cognac. [2] Atole: Traditional masa-based hot corn based beverage of Mexican and Central American origin, where it is known as atol. Champurrado – a chocolate-based atole; Bajigur: Hot and sweet beverage native to the Sundanese people of West Java, Indonesia.