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In northern Vietnam, húng lìu is typically used on roasted foods, such as roasted pig and crunchy coated peanuts (lạc rang húng lìu). Húng lìu and five-spice powder have similar ingredients and can be used interchangeably on meat dishes.
In Vietnam, the curd is strained and molded in a square mold, and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed. [citation needed]
Om chuối đậu – cooked with young banana and tofu; Gỏi – salad dishes, usually with meat, fish; Gói lá – wrap raw ingredients by a leaf (often banana) to form shape and enhance fragrance; Nộm – salads, usually meatless; Nướng – grilled dishes Nướng xiên – skewered dishes; Nướng ống tre – cooked in bamboo ...
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. [1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef. [2]
Bánh giầy đậu xanh Bánh giầy ngũ sắc (five-color bánh giầy) Emperor Hùng Vương [4] [5] had many sons. Some pursued literary careers. Others excelled in martial arts. The youngest prince, named Lang Liêu, [6] however, loved neither. Instead, he and his wife and their children chose the countryside where they farmed the land.
Xôi lạc (northern Vietnamese name ; called xôi đậu phộng in southern Vietnam) - made with peanuts [46] Xôi lạp xưởng or xôi lạp xường – served with Chinese sausage, meat floss and boiled quail egg; Xôi pate – served with pâté and ham; Xôi sắn or xôi khoai mì – cooked with cassava; Xôi thập cẩm – subgum xôi
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Bánh đậu xanh (chữ Nôm: 餅豆靑, mung bean pastry) is a type of bánh in Vietnamese and Chinese cuisine. [1] It is a specialty of Hải Dương province . Lüdou gao (绿豆糕, mung bean pastry) and lüdou huang (綠豆黄) are two types of mung bean pastries, with the former being dry and the latter being wet and fermented.