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Mắm cá thu: Made from mackerel fish, usually in Bình Định province: Mắm nêm: Usually made from round scad fish, in central Vietnam Mắm ruốc: Made from krill, from central Vietnam Mắm cá linh: Made from a kind of fish that immigrates to the Mekong Delta every flood season from Tonlé Sap, Cambodia Nước mắm or mắm mặn
Khmer Krom dishes, such as bún nước lèo , bún mắm and canh xiêm lo have been adopted by the region's Vietnamese and Chinese people, while Khmer Krom have adopted the Vietnamese lẩu mắm and canh chua and Chinese Yang Chow fried rice into their cuisine. [24]
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber.
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste . Many of the regions that produce fish sauce, for example Central Vietnam , also produce mắm nêm.
Lẩu phở: Using deconstructed phở ingredients and eaten as a hotpot. Other local variances or dishes called phở: Phở khô Gia Lai Phở vịt. Phở chua: meaning sour phở is a delicacy from Lạng Sơn city. [67] Phở khô Gia Lai: an unrelated noodle dish from Gia Lai, similar to hủ tiếu.
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.
Since ancient times, there has not been yet any research that can explain the word "xôi" in Vietnamese language or at least can find a form of inter-text.However, according to the survey of researcher Trần Quang Đức, [10] this term appears in the brain as a manifestation of a dish made from "gạo nếp" (sticky rice) and is almost the only ingredient.
Marquis Hoài Văn, better known as Trần Quốc Toản (chữ Hán: 陳 國 瓚), born 1267 (fl. 1267–1285), was a marquis of the Trần dynasty who was well known for his active role in the second war of resistance of Đại Việt against the Mongol invasion.