Search results
Results From The WOW.Com Content Network
Hủ tiếu or Hủ tíu is a Vietnamese [3] [2] dish eaten in Vietnam as breakfast.It may be served either as a soup (hủ tiếu nước) or dry with no broth (hủ tiếu khô).
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.
A glass of chanh muối made with lemons, in a restaurant in New York City's Chinatown A cup of chanh muối served at a restaurant in Da Lat. Chanh muối are used to make a drink (with added sugar and water or carbonated water) that is called nước chanh muối or soda chanh muối, if made with carbonated water.
Hot e Oreia was a Brazilian rap duo made up of Mario Apocalypse "Hot" do Nascimento and Gustavo Rafael "Oreia" Aguiar, both from the state of Minas Gerais. [1] They were strongly associated with producer Coyote Beatz , with whom they recorded much of their music, as well as with rap supergroup DV tribo . [ 2 ]
Bún riêu cua is served with tomato broth and topped with minced freshwater crab. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. The crabs are cleaned to remove dirt and sand, then pounded together (with the shell still on) into a fine paste.
A West Virginia pharmacist was sentenced to life in prison for poisoning her husband with insulin when he threatened to uncover her $2 million Ponzi scheme — which she spent on lavish purchases ...
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.
Bowl of tương (bottom left) in a serving of gỏi cuốn. Tương (Vietnamese:, chữ Hán: 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine.