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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 ingredients.
Bún chả (Vietnamese: [ɓǔn ca᷉ː]) is a Vietnamese dish of grilled pork and noodles, which is thought to have originated from Hanoi, Vietnam. [1] Bún chả is served with grilled fatty pork over a plate of white rice noodles and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang ...
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
Chả is Vietnamese for "sausage", referring to the Vietnamese types of sausage. Other types of sausage have different names: xúc xích refers to the pork-based Western " hot dog ", and " lạp xưởng " refers to Chinese sausages, sweeter in flavour than the former two.
Chả cá Lã Vọng, a specialty of Hanoi Mì Quảng, a specialty of Đà Nẵng and Quảng Nam province Bún mắm, a specialty of Sóc Trăng province. The mainstream culinary traditions in all three regions of Vietnam share some fundamental features: Freshness of food: Most meats are only briefly cooked.
Egg coffee in Hanoi. An egg coffee (Vietnamese: Cà phê trứng) [1] is a Vietnamese drink traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee.The drink is made by beating egg yolks with sugar and condensed milk, then extracting the coffee into the cup, followed by a similar amount of egg cream, or egg yolks which are heated and beaten, or whisked.
The key element of chuối nếp nướng is the Thai banana. [4] [5] The dish is made by wrapping ripe bananas in a layer of glutinous rice, then wrapped in banana leaves and grilled over charcoal, giving the dish the name and also its distinctive aromatic smoky flavor.
Chả lụa (Saigon: [ca᷉ lûˀə]) or giò lụa (Hanoi: [zɔ̂ lûˀə]) is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves. [ 1 ] Production and consumption