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Lemongrass (Cymbopogon) is a popular herb in Thai and Vietnamese cuisine—it can be brewed into a tea, used as an ingredient in a delicious stir fry, and much more.The tropical plant's common ...
East Indian lemongrass (Cymbopogon flexuosus), also called Cochin grass or Malabar grass, is native to Cambodia, Vietnam, Laos, India, Sri Lanka, Burma, and Thailand, while West Indian lemongrass (Cymbopogon citratus) is native to maritime Southeast Asia. While both can be used interchangeably, C. citratus is more suitable for cooking.
The edible portion is the inner stalk (stem) whose sap is a source of sugar. In its raw form chewing or extraction through a juicer extracts its juice. Sugar maple Xylem sap from the tree trunks is made into maple sugar and maple syrup. Taro The edible portion is the underground stem (corm). Wasabi
Street hawkers often sell mohinga, with some carrying the soup cauldron on a stove on one side of a shoulder pole, with rice vermicelli and other ingredients, along with bowls and spoons, on the other. [5] Trishaw peddlers began to appear in the 1960s and some of them set up pavement stalls making mohinga available all day. [citation needed]
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside.
The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 50 years as of 2025, [6] [7] and oden broth from Otafuku in Asakusa, Japan, which has served the same broth daily since 1945. [8]
Faire chabrot (Occitan pronunciation: [ˈfajɾe tʃaˈbɾut]) or faire chabròl (pronounced [... tʃaˈbɾɔl]) is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in large gulps.
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...