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Vietnamese cuisine is a style of cooking derived from Vietnam with Chinese and French influence. Fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Vietnamese wine; Southeast ...
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Vietnamese cuisine is extremely diverse, often divided into three main categories, each pertaining to Vietnam's three main regions (north, central and south). It uses very little oil and many vegetables , and is mainly based on rice and fish sauce .
A platter of different boiled pork offal A number of Vietnamese condiments including nước mắm A variety of Vietnamese fruits. Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of ...
The cuisine of East Asia shares many of the same ingredients and techniques. Chopsticks are used as an eating utensil in all of the core East Asian countries. [40] The use of soy sauce, which is made from fermenting soybeans, is also widespread in the region. [41] Rice is the staple food in all of East Asia and is a major focus of food security ...
Vietnamese cuisine features two basic categories of soup: noodle soups and broths (Vietnamese: canh). Noodle soups are enjoyed for both breakfast and dinner. Popular noodle soups include phở , rice vermicelli ( bún bò Huế , bún mọc , bún ốc , Bún riêu cua , bún suông , etc.), mì ( mì Quảng in Quảng Nam Province ), bánh ...
Print/export Download as PDF; Printable version; In other projects ... This is a list of notable culinary specialities in Vietnamese cuisine by province. An Giang ...
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles.When prepared in the Cantonese style, it is often topped with or accompanied by meat (such as char siu or beef brisket), wontons, or vegetables, and may be served with a bowl of broth for dipping.