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Reviews of 19th and 20th-century Vietnamese literature have found that pho entered the mainstream sometime in the 1910s. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of phở. [9] The word appears in a short story published in 1907. [41] Nguyễn Công Hoan recalls its sale by street vendors in 1913. [42]
Bún bung – soup made with tomato, Alocasia odora, green papaya, tamarind, green onions, and pork. [2] Bún mắm – vermicelli noodle soup with a heavy shrimp paste broth; Bún ốc – tomato and snail-based noodle soup topped with scallions [3] Bún riêu – rice vermicelli soup with meat, tofu, tomatoes, and congealed boiled pig blood
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Bánh chưng or banh chung is a traditional Vietnamese dish which is made from glutinous rice, mung beans, pork, and other ingredients. [1]According to legend, its origin traces back to Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty.
Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1] [2] or pudding. Chè includes a wide variety of distinct soups or puddings. [ 2 ] [ 1 ] Varieties of Chè can be made with mung beans , black-eyed peas , kidney beans , tapioca , [ 3 ] jelly (clear or grass), [ 3 ] fruit ...
Bánh canh (Vietnamese: [ɓaɲ kaɲ]) are thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. [1] [2] "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. Bánh canh cua – a rich, thick crab soup, often with the addition of quail eggs.
Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli.There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (minced crab and fish) and bún riêu ốc (minced crab and snail).
Food critic Mike Sula described the bún mắm in a restaurant, Nha Hang Viet Nam, in Chicago's West Argyle Street Historic District (also known as Little Vietnam): "[I] recommend you fill your soup requirement with the bun mam, a.k.a. Vietnamese gumbo, a sour seafood soup not unlike Thai tom yam that originated in the Mekong Delta.