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Cốm is a seasonal dish associated with autumn. It can be eaten plain or with coconut shavings. The taste is slightly sweet with a nutty flavor. It is a popular seasonal dessert across Vietnam, especially in Red River Delta cuisine. It is traditionally produced at the Cốm Vòng village in Hanoi.
The most well-known of them is a cluster of Dịch Vọng villages (aka Cốm Vòng 'village') with its popular cốm dessert. With a population of roughly 300,000, Cầu Giấy hosts many administrative and corporate headquarters within the Trung Hoà–Nhân Chính urban area .
Bánh cốm is a Vietnamese dessert made from rice and mung bean. [1] It is made by wrapping pounded and then green-coloured glutinous rice around sugary green-bean paste. [ 2 ]
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice.
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Bát Tràng (literally: bát is bowl and tràng is workshop) is an old, well established village in the Gia Lâm district of Hanoi, the capital city of Vietnam. It is about 13 km from central Hanoi. Bát Tràng is known throughout Vietnam for producing a unique style of ceramics called Bát Tràng Porcelain.
Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish originally from Hanoi. [1] The dish is traditionally made with hemibagrus (cá lăng in Vietnamese), which is a genus of catfish. [2] The fish is cut into pieces and marinated with turmeric, galangal, fermented rice and other ingredients.
When it was Lang Liêu's [6] turn to present his gifts, he carried the bánh chưng [7] and his wife carried the bánh dầy to the emperor. Seeing Lang Liêu's simple offerings, other princes sneered at them. But after tasting all the food brought to court by his sons, the emperor decided that the first prize should be awarded to Lang Liêu. [6]