Search results
Results From The WOW.Com Content Network
Cơm nếp is a Vietnamese term that refers to: Strobilanthes tonkinensis , a plant also called chuỳ hoa bắc bộ in Vietnamese A Vietnamese dish involving flavored glutinous rice
Xôi lá cẩm đậu xanh – made with the magenta plant and mung beans; Xôi lá dứa – made with pandan leaf extract for the green color and a distinctive pandan flavor; Xôi lúa – with boiled waxy maize, fried shallot and mung bean paste; Xôi nếp than – made with black glutinous rice
Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. [1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.
Rượu nếp (sometimes also called rượu nếp bắc, lit. ' northern glutinous rice wine ' or rượu nếp cẩm , lit. ' black glutinous rice wine ' ) is a pudding or drink from northern Vietnam .
Bo kho is a dish made from beef with a stewing method, originating from the South of Vietnam. [28] [29] Originally, Southern Vietnamese people served Bo kho with many kinds of herbs to enhance the flavor of the dish. [30] [31] Although it is called "kho" (meaning "to stew"), the main cooking method of the dish is braising. The stewing method is ...
Chuối nếp nướng is thought to have originated from southern province of Bến Tre, Vietnam; it quickly became the province's specialty and then spread to the south and all over Vietnam. [ 1 ] [ 2 ] [ 3 ] Over time, the dish has evolved, with each vendor in each regions adding their own unique twists.
The Tale of Phạm Công and Cúc Hoa (范公菊花 Phạm Công – Cúc Hoa) is an anonymous 18th Century Vietnamese language poem written in luc bat verse and vernacular chu nom script.
Lên ăn cơm vàng cơm bạc nhà ta. Chớ ăn cơm hẩm cháo hoa nhà người.) [3] Without the exact recitement, the goby would not rise, according to what Bụt has said before he vanishes. Tấm follows his counsel, and the goby grows noticeably.