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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. [1] [2] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon, [1] the main ingredients remain the same for most ...
In a September 2005 Food & Wine story titled "Vietnam à la Cart," writer Laurie Winer noted that Charles Phan's decade-old San Francisco restaurant the Slanted Door was considered by many to be ...
A phở and bánh cuốn restaurant in Paris In the aftermath of the Vietnam War , Vietnamese refugees brought phở to many countries. Restaurants specializing in phở appeared in numerous Asian neighborhoods and Little Saigons , such as in Paris and in major cities in the United States, Canada, and Australia.
.Gears.vn; 1001 Ways to Beat the Draft; 10th Central Committee of the Communist Party of Vietnam; 10th National Congress of the Communist Party of Vietnam
The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984), who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter. [2] [3] [4] Bún chả originated from and remains very popular in Hanoi and throughout Vietnam.
Trịnh Công Sơn (February 28, 1939 – April 1, 2001) was a Vietnamese musician, songwriter, painter and poet. [ 1 ] [ 2 ] He is widely considered to be Vietnam's best songwriter. His music explores themes of love, loss, and anti-war sentiments during the Vietnam War , for which he was censored by both the southern Republic of Vietnam and ...
Tré is a fermented pork product found in Da Nang and Central Vietnam, and is traditionally eaten during festivals, including Tết. [3] [4] Unlike nem chua, tré is made with shredded slices of pork meat, including the ears and skin, combined with galangal, garlic, chili, toasted rice powder, and other spices, before it is wrapped in leaves and fermented for 3 to 4 days.
Phak phai (Vietnamese mint) is one of the more unusual herbs used in this salad. [18] A tam style salad from northern Thailand that is also famous in the rest of Thailand, is tam som-o ( pomelo salad), in which the slightly pounded flesh of a pomelo is mixed with garlic, sliced lemongrass, and a thick pungent black paste ( nam pu ) made from ...