Search results
Results From The WOW.Com Content Network
Japanese, Koreans, Vietnamese, Indians, and Filipinos are plentiful. Seattle is 5% Chinese, and 15% Asian. Nearby Bellevue has a larger Chinese and Asian/Asian Indian population, at least 25%. Significant Asian Seattle communities include Chinatown-International District, Beacon Hill and Capitol Hill.
Huong Binh Vietnamese Cuisine is a Vietnamese restaurant in Seattle's Chinatown–International District, in the U.S. state of Washington. [ 1 ] [ 2 ] Located at the intersection of 12th and Jackson in the Ding How Center strip mall in Little Saigon, [ 3 ] [ 4 ] the restaurant was established by Lien Dang in 1993. [ 5 ]
Người Việt Tây Bắc was established in 1986 [2] as a response to the growing need for a local Vietnamese-language press in the Seattle-Tacoma area owing to the influx of Vietnamese refugees in the region. In 1986, Người Việt Daily provided startup loans for Vietnamese newspapers in Seattle, San Diego, and San Jose.
Reviews of 19th and 20th-century Vietnamese literature have found that pho entered the mainstream sometime in the 1910s. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of phở. [9] The word appears in a short story published in 1907. [41] Nguyễn Công Hoan recalls its sale by street vendors in 1913. [42]
Basil is one of the main ingredients in pesto, an Italian sauce with olive oil and basil as its primary ingredients. Many national cuisines use fresh or dried basils in soups and other foods, such as to thicken soups. Basil is commonly steeped in cream or milk to create flavor in ice cream or chocolate truffles. [citation needed]
Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, Persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is sometimes used as a ...
The Greek basil and various other basils have such different scents because the herb has a number of different essential oils in different proportions for various cultivars. [4] The essential oil from European basil contains high concentrations of linalool and methyl chavicol (estragole), in a ratio of about 3:1.
Compared to Japanese shiso, it has slightly smaller leaves but a much stronger aromatic flavor. Vietnamese tía tô are often bicolored, with leaves that are red on the backside. Tía tô leaves are used in Vietnamese cuisine for salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes.