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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.
Cơm nếp is a Vietnamese term that refers to: Strobilanthes tonkinensis, a plant also called chuỳ hoa bắc b ...
Xôi lá cẩm đậu xanh – made with the magenta plant and mung beans; Xôi lá dứa – made with pandan leaf extract for the green color and a distinctive pandan flavor; Xôi lúa – with boiled waxy maize, fried shallot and mung bean paste; Xôi nếp than – made with black glutinous rice
Rượu nếp (sometimes also called rượu nếp bắc, lit. ' northern glutinous rice wine ' or rượu nếp cẩm , lit. ' black glutinous rice wine ' ) is a pudding or drink from northern Vietnam .
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Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains , while cơm refers to cooked rice. [ 1 ] [ 2 ] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon , [ 1 ] the main ingredients remain the same ...
A plate of Cơm hến Ingredients for making Cơm hến at a food stall. Cơm hến (baby basket clams rice) is a Vietnamese rice dish originating in Huế. [1] It consists of cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruit and bạc hà stems, and is normally served with the broth of cooked mussels at room temperature.
To express her appreciation, she writes him a poem, but then they part. Nga returns to Hà Khê, where her father is an official, and draws a portrait of Tiên to help her remember her absent lover; Tiên continues on to the examination site. On the way he stops off at the home of Võ Thể Loan, a girl with whom his parents have arranged a ...