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Tương (Vietnamese:, chữ Hán: 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by ...
Tuong may refer to: . Tuồng, classical Vietnamese theatre or "Vietnamese opera"; Tương, term used for various sauces and pastes used in Vietnamese cuisine; Xiang Commandery (Chinese: 象郡) or Tượng Commandery, a commandery from 214–76 BC under the Qin, Nanyue (Nam Việt), and Western Han dynasties, likely in northern Vietnam and parts of southern China
Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam. Red – usually from beetroot or by frying annatto seeds to make oil (dầu điều) Orange – usually used for sticky rice, comes from gac; Yellow – from ...
Huy Fong's sriracha sauce (/ s ɪ ˈ r ɑː tʃ ə / sih-RAH-chə; Thai: ศรีราชา, pronounced [sǐːrāːtɕʰāː] ⓘ; [3] Vietnamese: Tương Ớt Sriracha), also referred to as sriracha, cock sauce or rooster sauce [4] due to the rooster on its label, is a brand of sriracha, a chili sauce that originated in Vietnam.
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 ...
The menu focuses on Vietnam's central region [7] [8] and has included duck noodle soup as well as congee served with blood sausage, pork tongue, liver, and ear. [9] The restaurant has also served bánh bột lọc (dumplings), [10] bún bò Huế (beef noodle soup), banh hoi thit nuong, [11] bánh bèo, [12] and jellied pancakes dusted with shrimp flakes and scallions, [13] and other crepe ...
In Vietnamese cuisine, particularly in North America, sriracha appears as a condiment for phở and fried noodles, as a topping for spring rolls , and in sauces. [2] In Vietnam however, sriracha is not found in many restaurants and private homes, with a distinct chili sauce "tương ớt" being far more ubiquitous. [3]
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.