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Xôi lá cẩm đậu xanh – made with the magenta plant and mung beans; Xôi lá dứa – made with pandan leaf extract for the green color and a distinctive pandan flavor; Xôi lúa – with boiled waxy maize, fried shallot and mung bean paste; Xôi nếp than – made with black glutinous rice
Cơm nếp is a Vietnamese term that refers to: Strobilanthes tonkinensis, a plant also called chuỳ hoa bắc b ...
The Tale of Từ Thức Marrying a Goddess (chữ Hán: 徐式仙婚錄, Từ Thức tiên hôn lục) or Từ Thức Meeting Gods (Vietnamese: Từ Thức gặp tiên) is a Vietnamese legend told in Truyền kỳ mạn lục by Nguyễn Dữ in the 16th century and based on the Folktale of Từ Thức Cave (Vietnamese: sự tích động Từ Thức).
Lên ăn cơm vàng cơm bạc nhà ta. Chớ ăn cơm hẩm cháo hoa nhà người.) [3] Without the exact recitement, the goby would not rise, according to what Bụt has said before he vanishes. Tấm follows his counsel, and the goby grows noticeably.
Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. [1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.
Chuối nếp nướng is thought to have originated from southern province of Bến Tre, Vietnam; it quickly became the province's specialty and then spread to the south and all over Vietnam. [ 1 ] [ 2 ] [ 3 ] Over time, the dish has evolved, with each vendor in each regions adding their own unique twists.
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains , while cơm refers to cooked rice. [ 1 ] [ 2 ] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon , [ 1 ] the main ingredients remain the same ...
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.