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Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish originally from Hanoi. [1] The dish is traditionally made with hemibagrus (cá lăng in Vietnamese), which is a genus of catfish. [2] The fish is cut into pieces and marinated with turmeric, galangal, fermented rice and other
Cha siu, Char siew, Cha shao [2]: 146 叉烧 (chāshāo) Char siu: Cantonese-style barbecued pork Crispy chicken: 脆皮雞 Crispy Cantonese-style roast chicken Foong moon choo niouk [2]: 145–146 红焖猪肉 (hongmen zhurou) Red braised pork Hakka-style red braised pork; pork belly or brisket cooked with sweet rice wine and rice rice (kiouk)
Bún chả cá Lã Vọng - fish fillets that are grilled then pan fried and served with Bún and vegetables. [2] Cốm; Bún chả Hà Nội - thin rice vermicelli served cold with grilled marinated pork similar to Bún thịt nướng [2] Bún mọc
Phở bò (beef noodle soup) from the city of Hội An – different regions have different recipes for their phở. Bún chả, a dish of grilled pork and noodle and herbs Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables. Vietnamese cuisine encompasses the foods and beverages originated ...
Traditionally, chả lụa is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce. The pork has to be pounded into a paste; it cannot be chopped or ground, as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period, a few spoonfuls of fish paste are added to the meat for flavor.
Mixed fish sauce (Nước mắm pha) – a sweet, sour, salty, savory or spicy sauce served in a small bowl beside the Com Tam dish. This ingredient is commonly considered an important part of a Com Tam dish [ 6 ] [ 11 ]
Lort cha (Khmer: លតឆា) is a Cambodian Chinese street food dish made by stir-frying silver needle noodles (លត, lort) with garlic, bean sprouts and scallions or chives, as well as Chinese greens or cabbage, beef, chicken or pork, in a mixture of palm sugar, fish sauce and dark soy sauce and served with a fried egg. [1]
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] Bánh canh Trảng Bàng – bánh canh made in the southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs. [4]