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Phan Bội Châu (Vietnamese: [faːn ɓôjˀ cəw]; 26 December 1867 – 29 October 1940), born Phan Văn San, courtesy name Hải Thụ (later changed to Sào Nam), was a pioneer of 20th century Vietnamese nationalism.
The Đại Việt sử ký toàn thư (chữ Hán: 大越史記全書; Vietnamese: [ɗâːjˀ vìət ʂɨ᷉ kǐ twâːn tʰɨ]; Complete Annals of Đại Việt) is the official national chronicle of the Đại Việt, that was originally compiled by the royal historian Ngô Sĩ Liên under the order of the Emperor Lê Thánh Tông and was finished in 1479 during the Lê period.
Đinh Bộ Lĩnh was born in 924 in Hoa Lư (south of the Red River Delta, in what is today Ninh Bình Province).Growing up in a local village during the disintegration of the Chinese Tang dynasty that had dominated Vietnam for centuries, Đinh Bộ Lĩnh became a local military leader at a very young age.
Đại Việt (大越, IPA: [ɗâjˀ vìət]; literally Great Việt), was a Vietnamese monarchy in eastern Mainland Southeast Asia from the 10th century AD to the early 19th century, centered around the region of present-day Hanoi.
After the North Vietnamese communist invasion of South Vietnam, on 12 August 1978 the Ho Chi Minh City People's Committee ordered that the former Supreme Court be used as the Ho Chi Minh City Revolutionary Museum (Bảo tàng Cách mạng Thành phố Hồ Chí Minh), later renamed to its current name on 13 December 1999.
Phan Châu Trinh was born in Tây Lộc village, Hà Đông district, Thăng Bình fu (now is Tam Lộc commune, Phú Ninh district) of Quảng Nam province in 1872.He was the third son of a rich and famous scholar, who joined and became an official in the Cần Vương association of Quảng Nam in 1885.
𤾓 Trăm 𢆥 năm 𥪞 trong 𡎝 cõi 𠊛 người 些， ta, 𤾓 𢆥 𥪞 𡎝 𠊛 些， Trăm năm trong cõi người ta, A hundred years in the realm of humanity, 2) 𡨸 Chữ 才 tài 𡨸 chữ 命 mệnh 窖 khéo 𱺵 là 恄 ghét 𠑬。 nhau. 𡨸 才 𡨸 命 窖 𱺵 恄 𠑬。 Chữ tài chữ mệnh khéo là ghét nhau. Talent and destiny resent each other. 3) 𣦰 ...
Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.