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Phở trâu: Buffalo pho, a specialty of Nam Định and Hà Nam provinces. Phở dê: Goat pho, a specialty of Ninh Bình province. Phở đỏ: made from red rice, a specialty of Hà Giang highland. Phở xíu chấm: a dish served with grilled pork and a specialy of Nam Định city. Phở Lào or Laos phở is the Vietnamese name of Khao ...
In restaurants, customers usually choose the ingredients (meat and vegetables) by themselves before the chef prepares the dish. [ 2 ] [ 3 ] Mala xiang guo is a spicy and tongue-numbing dish that originated from the Tujia people of Jinyun Mountain in Chongqing , China in the early 2000s.
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
A typical bowl of Katong Laksa in Singapore. Katong Laksa (Chinese: 加东叻沙; Laksa Katong), from the Singaporean residential neighbourhood of Katong, is a variant of Singapore-style Laksa Lemak or Singapore Laksa (Chinese: 新加坡叻沙; Laksa Singapura). The noodles in Katong Laksa are normally cut into smaller pieces so that the entire ...
The eponymous "Putien" restaurant in Singapore, originally a simple kopitiam, won a Michelin star in 2016 [1] and has since franchised itself into an international chain. [ 2 ] Notable dishes
Many restaurants use tomatoes, leafy greens, diced chicken, chili oil, and chestnuts to enhance and balance the flavor. Others make it spicy by adding more peppers or chili. Some use sesame oil, red chili, jalapeños, tofu, cumin, and other spices to bring out the pungent flavor of the noodles and broth.
Char kway teow is a popular, inexpensive dish usually eaten for breakfast and sold at food stalls in Singapore. [14] Blood cockles and prawns are standard fare in typical hawker preparations, while more expensive or luxurious versions incorporate cuttlefish, squid, and lobster meat.
A plate of Singapore-style hokkien mee. In Singapore, Hokkien mee (福建面) refers to a dish of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours.