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Bún ốc ("snail vermicelli soup") is a Vietnamese dish originating from Hanoi, Vietnam. Roasted or boiled snails (ốc luộc) may be eaten first as an appetizer. Snail congee is called cháo ốc, and canh ốc chuối đậu is a thin snail soup with green banana, fried tofu and tía tô .
Bánh tráng trộn is often considered as one of symbols of Vietnamese street food culture, particularly in Southern Vietnam and Ho Chi Minh City. [12] The dish gains international exposure and can now be found in various countries around the world, such as Australia and the United States. [17]
The snails (almost always breast snail) is washed, folded into a pot, and boiled.They are then pried open and watered once with more boiling water. [1] The snails are typically eaten with salt, pepper, lemon, and chili pepper.
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People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
Nước chấm; Mắm tôm (shrimp paste) Nước mắm (fish extract) can be used as it is or mixed with lemon juice, garlic, vinegar, sugar, and chili. This mixture is called nước mắm pha. Tương is made from fermented soybeans. Soy sauce mostly is used in marinades and sauces. Hoisin sauce is used in Southern Vietnam to mix with phở ...
The key element of chuối nếp nướng is the Thai banana. [4] [5] The dish is made by wrapping ripe bananas in a layer of glutinous rice, then wrapped in banana leaves and grilled over charcoal, giving the dish the name and also its distinctive aromatic smoky flavor.