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Bún thịt nướng (Vietnamese: [ɓǔn tʰìt nɨ̌əŋ], 'rice noodles [with] grilled meat'), which originated from Southern Vietnam, [1] [2] is a popular Vietnamese dish of cold rice vermicelli topped with grilled pork, fresh herbs like basil and mint, fresh salad, giá (bean sprouts), [3] and chả giò (spring rolls).
Caramelized pork and eggs or thịt kho tàu is a Vietnamese dish that consists of small pieces of marinated pork and boiled eggs braised in coconut juice. [1] Along with being a familiar part of an everyday meal in Vietnam, thịt kho tàu also holds significance as one of the traditional dishes during Tết (Vietnamese New Year).
Cá/thịt kho: A traditional family dish of fish or pork braised in a clay pot and served with sweet and sour soup (canh chua) Gà xào gừng: Chicken sauteed with ginger and fish sauce Bò lúc lắc: Cubed beef sauteed with cucumber, tomatoes, onion, pepper, and soy sauce Cơm lam
Canh chua đậu hũ - made with tofu; Canh chua măng - made with pickled bamboo shoots; Canh cải chua - made with pickled mustard greens Canh cải chua thịt bằm - made with pickled mustard greens and ground pork; Canh cải chua sườn non - made with pickled mustard greens and baby back pork ribs
Outside the city of Huế, it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as bún bò.The broth is prepared by simmering beef bones and beef shank with lemongrass, and then seasoned with fermented shrimp sauce and sugar for taste.
Chán in China. Classical. Bodhidharma; Hongren; Shenxiu; Huineng (Enō) Shenhui; Mazu Daoyi (Baso) Shitou Xiqian (Kisen) Huangbo; Dongshan Liangjie (Tozan) Xuefeng Yicun (Seppo)
Nhoi mountain has 100 m of height and 4000 m of perimeter. From the far distance visitors can see it as symbol of giant lying elephant. Standing parallel with Long mountain, Nhoi and Long mountain form " Crouching Elephant Hidden Tiger " symbol that was considered as a lucky fang sui [1] model in Eastern Philosophy. On top, it has a natural ...
In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam: Northern region — served with jasmine infused sugary water. It is enjoyed as warm in winter and cold with ice in summer. Central region — cooked with spicy ginger. Sugar is added.