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Bún bò Huế Bún bò Huế is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is mildly spicy and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical. 资料来源 - Wikipedia - Bún bò Huế |
Chè Chè is a Vietnamese term that refers to any traditional Vietnamese sweet beverage, dessert soup or pudding. Referred to colloquially as three color drink, varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, mung bean, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit), and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè xôi nước, may also include dumplings. Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme. 资料来源 - Wikipedia - Chè |
Bánh bao A steamed bun dumpling that can be stuffed with onion, mushrooms, or vegetables. Bánh bao is an adaptation from the Chinese baozi to fit Vietnamese taste. Vegetarian banh bao are also available. Vegetarian bánh bao are popular food in Buddhist temples. Typical stuffings for bánh bao include slices of marinated xá xíu (BBQ pork from Chinese cooking) meat, tiny boiled quail eggs, and pork. 资料来源 - Wikipedia - Vietnamese cuisine |
Cao lầu Cao lầu is a regional Vietnamese dish made with noodles, pork, and greens and is only found in the town of Hội An, in the Quang Nam Province of central Vietnam. Its unique taste is rumoured to be contributed by the water from an undisclosed ancient Cham well just outside of the town. 资料来源 - Wikipedia - Cao lầu |
Mì Quảng Mì Quảng (also spelled mỳ Quảng), (literally: Quảng style noodle) is a Vietnamese noodle dish that originated from Quang Nam Province in central Vietnam. The dish is made with rice noodles tinted yellow with the use of turmeric. The proteins are usually shrimp, pork, chicken, or even fish and beef. The broth is made by simmering the meat in water or bone broth for a more intense flavor, seasoned with fish sauce, black pepper, shallot and garlic. Extras include hard-boiled egg, crushed peanuts, chả (Vietnamese steamed pork sausage), chili pepper or chilli sauce, fresh vegetables including: water mint (rau húng lủi), basil, Ipomoea aquatica, Vietnamese coriander, sliced banana flower (bắp chuối bào), and lettuce), and pieces of toasted sesame rice crackers called "banh trang." Ingredients may vary, but peanuts and bánh tráng are most commonly found in Mì Quảng and make the dish unique amongst other noodle dishes. 资料来源 - Wikipedia - Mì Quảng |
Bánh mì kẹp thịt Vietnamese baguette or French bread traditionally with pâté, Vietnamese mayonnaise, cold cuts, jalapeños, pickled daikon, pickled carrot, and cucumber slices. While traditional cold cuts include ham, head cheese, and Vietnamese bologna, it is common to see varieties of stuffing such as eggs, canned sardines, shredded pork, fried tofu, and grilled meats. Sandwiches are often garnished with coriander leaves and black pepper. 资料来源 - Wikipedia - Vietnamese cuisine |
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