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Vietnamese iced coffee (Vietnamese: cà phê đá, lit. 'iced coffee') is a traditional Vietnamese coffee recipe.It is created using coffee roasted between medium and dark.
A variety of other herbs may also be used in mì quảng, including common knotgrass (rau đắng), water mint (rau húng lủi), perilla (rau tía tô), and heartleaf (rau diếp cá). [3] [4] [5] Mì Quảng is commonly garnished with peanuts and toasted sesame rice crackers called bánh tráng mè, which sets the dish apart from other noodle ...
Rượu cần of the Mường people Rượu cần of the Montagnard people. In Montagnard culture, Rượu cần is typically drunk for special occasions such as festivals, weddings, or harvest feasts.
Men rượu - ingredients for making Rượu đế. The term rượu đế literally means "đế liquor."This name is explained by the fact that in Cochinchina (southern Vietnam) during the early period of French colonization, the imperialist government had a monopoly on alcohol production, and the only distilled alcoholic beverage the general population could legally purchase was rượu ...
Limnophila aromatica has a flavor and aroma reminiscent of both lemon and cumin.It is used most often in Vietnamese cuisine, where it is called ngò om.It is an ingredient in canh chua, a sweet and sour seafood soup which also includes tamarind, not to be confused with ngò gai which is also added as an accompaniment to the noodle soup called phở.
Canh chua cá lăng - made with Hemibagrus catfish; Canh chua cá ngát - made with Plotosus catfish; Canh chua cá trê - made with airbreathing catfish; Canh chua cá linh bông so đũa - made with mud carp and Sesbania grandiflora flowers; Canh chua lá giang cá kèo - made with Urceola polymorpha leaves and mudskipper fish in the genus ...
Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf (calque from Malay 'daun laksa'), [2] Vietnamese cilantro, phak phai (from Thai: ผักแพว), praew leaf, hot mint, Cambodian mint [3] and Vietnamese mint, [4] is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking.
Houttuynia cordata is a herbaceous perennial plant that can grow to 0.6–1 m (2 ft 0 in – 3 ft 3 in), spreading up to 1 m (3 ft 3 in). [2] [1] The proximal part of the stem is trailing and produces adventitious roots, while the distal part of the stem grows vertically.