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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]
Bún mắm is a fermented thick Vietnamese vermicelli soup sometimes called "Vietnamese gumbo." [5] [6] [7] Etymology. Food reviewer Mike Sula explains, "Bun refers ...
Bún đậu mắm tôm: Northern Vietnam: Noodle dish Rice vermicelli with fried beans and shrimp paste Bún mắm: Trà Vinh, Sóc Trăng: Noodle soup Rice vermicelli with broth made from fish sauce or choke fish Bún mọc: Hanoi: Noodle soup Rice vermicelli with sprouted broth Bún măng vịt: Noodle soup Bamboo shoots and duck noodle soup ...
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.
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.
Bò nướng lá lốt. Bò nướng lá lốt ("grilled beef in lolot leaf") or thịt bò lá lốt, bò lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines.
Canh chua (Vietnamese: [kaiŋ cuə], sour soup) [2] is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Central Vietnam also have their own canh chua).
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.