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Chi Nguyen; Judy Monroe, (2002) Cooking the Vietnamese way: revised and expanded to include new low-fat and vegetarian recipes Twenty-First Century Books, ISBN 0-8225-4125-4; Pauline Nguyen; Luke Nguyen; Mark Jensen (2007), Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart Murdoch Books, ISBN 1-74045-904-0
In 2005, Shun Fat Supermarket opened a 105,000-square-foot (9,800 m 2) megastore in the Little Saigon of Westminster, California, joining the already highly competitive Vietnamese supermarket commerce in the community. [3] In June 2013, the market opened Dallas Superstore, marking its first expansion in Texas.
The channel provides television programs in the fields of Vietnamese history, news, culture, economics, talk shows, children's shows, sitcoms, dramas, Asian movies and documentaries, and games shows. [9] The channel is catered towards Vietnamese Americans with news from both the United States and Vietnam. [10]
Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. [1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.
Kho (chữ Nôm: 𤋹, 𪹜, meaning "to braise", "to stew", or "to simmer" [1]) is a traditional Vietnamese cooking technique [2] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy sauce and aromatics such as pepper ...
The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American (Mexican, Latin American, Spanish), East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American ...
Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò (English: / b uː n b ɔː /) is a Vietnamese rice noodle (bún) dish with sliced beef (bò), chả lụa, and sometimes pork knuckles. [2] The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court. [3]
The oldest, largest, and most prominent Little Saigon is centered in Orange County, California, where over 189,000 Vietnamese Americans reside. With the other five counties (listed below) that make up the bulk of the Southern California mega-region, this region constitutes the largest ethnic Vietnamese population outside of Vietnam.