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Nước càng giàu càng mạnh, nòi giống thêm vẻ vang. 3. Này Âu Á, gặp lúc phong trào, Sẵn thấy gia công rèn tập, trăm nghề nghiệp đều biết đều hay. Đường tiến hóa chạy suốt Tam Kỳ, Càng ngày non sông càng đẹp, cám ơn bù trì. Chúc Đại Pháp bình an, nước nhà thịnh trị,
Nước chấm, or more specifically, nước mắm chấm (Vietnamese: [nɨ́ək cə̌m]) is a common name for a variety of Vietnamese dipping sauces that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.
The mutual struggle against the Mongol Yuan dynasty in the 13th century brought Đại Việt and Champa, formerly hostile states, close together.In 1306, Đại Việt retired emperor Trần Nhân Tông (r. 1278–1293) married off his daughter, Princess Huyen Tran (Queen Paramecvari), to king Chế Mân [note 1] (r. 1288–1307) of Champa as a confirmation of their alliance.
Panduranga (Old Cham: Paṅrauṅ / Panrāṅ; Sanskrit: पाण्डुरङ्ग / Pāṇḍuraṅga) or Prangdarang [4] was a Cham Principality. Panduranga was the rump state of the Champa kingdom after Annamese emperor Lê Thánh Tông destroyed Champa in 1471 as part of the general policy of Nam tiến.
The name Phan Rang or in modern Cham Pan(da)rang is an indigenous Chamized form of the original Sanskrit Pāṇḍuraṅga (another epithet for the Hindu god Vithoba). [3] It first appeared on Cham inscriptions around the tenth century as Paṅrauṅ or Panrāṅ, [4] and after that, it has been Vietnamese transliterated into Phan Rang. [5]
Rượu cần of the Mường people Rượu cần of the Montagnard people. In Montagnard culture, Rượu cần is typically drunk for special occasions such as festivals, weddings, or harvest feasts.
Cái Nước is a rural district of Cà Mau province in the Mekong Delta region of Vietnam. As of 2019 the district had a population of 136,638. [1] [2] The district capital lies at Cái Nước. [2] The district was split in 2004 to form a new district of Cà Mau province. It previously covered an area of 670 km 2 but today covers 395.14 km 2.
The history of nam chim can be traced back to the Ayutthaya period of Thailand's history. French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, described the use of plain sauces with spices, garlic, chibols, or sweet herbs, as well as a fermented shrimp paste called kapi, which was commonly used to enhance the flavor of dishes. [1]