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Cơm trắng: Cooked white rice. Món mặn or main dishes to eat with rice: Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried with vegetables) Rau: Sauteed, boiled or raw fresh green vegetables. Canh (a clear broth with vegetables and often meat or seafood) or other kinds of soup.
Cơm tấm ( chữ Nôm: 粓𥺑 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 ...
The series is a food documentary in which Nguyen travels throughout Vietnam, cooking in the ad-hoc manner of the street vendors in the country, usually preparing the dish on the footpaths. [4] He followed up the series with 2012's Luke Nguyen's Greater Mekong, which explored countries along the Mekong River.
The key ingredients of Vietnamese cooking include garlic, hot chili peppers, coconut milk, green onions, yellow onions, ginger and carrots. She uses fish sauce, a liquid condiment made from fish ...
The lack of side garnishes is typical of northern Vietnamese-style cooking. The several regional variants of pho in Vietnam, particularly divided between "Northern phở" ( phở Bắc ) or "Hanoi phở" ( phở Hà Nội ), and "Southern phở" ( phở Nam ) or "Saigon pho" ( phở Sài Gòn ).
Andrea Nguyen. Andrea Nguyen (born 1969) is a Vietnamese-born, American teacher, food writer, cookbook author and chef living in the San Francisco area. An expert on Asian cuisine and cooking methods, Nguyen has written numerous cookbooks on the food of her native Vietnam, as well as an account of her family's escape during the Fall of Saigon.
Luke Nguyen (born 1978) is a Vietnamese Australian chef, best known as the host of television series Luke Nguyen's Vietnam. The series is a food documentary, in which he travels through Vietnam, cooking in the ad hoc manner of the street vendors in the country, usually preparing the dish on the footpaths.
Kho ( chữ Nôm: 庫, meaning "to braise ", "to stew ", or "to simmer " [1]) or kha ( Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, [2] [3] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young ...
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