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Cooking in the Kitchen with Uyen Thi / Bếp Nhà Ta Nấu: Chef and restaurateur Uyen Thy introduces traditional Vietnamese dishes along with contemporary styles of cooking. Music Request with Orchid Lam Quynh / Nhạc Yêu Cầu: An entertainment show featuring the best and brightest artists of Vietnamese music in America. The show takes on ...
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
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 ...
Shun Fat Supermarket was started in the mid-1990s by a Chinese Vietnamese entrepreneur named Hieu Tai Tran (陳才孝). Its first store was opened in the Chinese American suburban community of Monterey Park, California. Despite some amusement in the English-speaking press, the name "Shun Fat" actually means "prosperity" in Chinese. [1]
Iron Chef 51.2 Challenger 43.6 Chu Thị Hồng Anh 9 July 08, 2012: Iron Chef: Đỗ Quang Long Challenger: actress Kim Thư Theme ingredient(s): Pork: Iron Chef 51.2 Challenger 46.8 Singer Nhật Hạ 10 July 15, 2012: Iron Chef: David Thái Challenger: Nguyễn Văn Tú Theme ingredient(s): Oyster: tied at 49.2 both declared winner Food ...
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]
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 for most ...