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Sizzler filed for Chapter 11 bankruptcy in 1996 ("to escape costly leases on unprofitable restaurants"), and closed over 130 of its locations. [6] [7] [8] The company reemerged from Chapter 11 in 1997. During the late 1990s, new management upgraded the quality of food and increased prices. Twenty one locations closed in 2001.
Rat meat is considered by some people in South Vietnam, East and Northeast India, [3] [4] [5] and Thailand to be a delicacy.In recent times, its popularity has increased in both countries.
Vietnamese dishes also include five types of nutrients (ngũ chất): powder, water or liquid, mineral elements, protein, and fat. Vietnamese cooks try to have five colours (ngũ sắc) in their dishes: white (metal), green (wood), yellow (earth), red (fire) and black (water).
The truck's popularity prompted complaints from nearby restaurants. [9] [12] In June 1983, they opened a traditional Vietnamese sandwich shop named Lee's Sandwiches at the same street corner. [10] [8] [13] In 1988, Lee's Sandwiches moved to a larger space near King and Tully roads in the Vietnamese section of East San Jose. [12] [14]
The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984), who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter. [2] [3] [4] Bún chả originated from and remains very popular in Hanoi and throughout Vietnam.
Bánh Xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy. [9] Its origins are unknown. However, Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the ...
Many Thai restaurants in Taiwan choose to add tomatoes as the primary ingredient alongside Thai basil, due to the difficulty of sourcing the holy basil leaves used in the original dish. When asked for their main ingredient, many Taiwanese individuals agreed that phat kaphrao must contain tomatoes. Emphasising the colorful appearance of tomatoes ...
Bánh canh (Vietnamese: [ɓaɲ kaɲ]) are a thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. [1] [2] "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. Bánh canh cua – a rich, thick crab soup, often with the addition of quail eggs.