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Bún Chả
Bún chả () is a Vietnamese dish of grilled pork and noodles, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork ('' chả'') over a plate of white rice noodles ('' bún'') and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984), who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter. ''Bún chả'' originated from and remains very popular in Hanoi and throughout Vietnam. Although it is a common misconception among non-Vietnamese diners that ''bún chả'' is related to the Southern Vietnam dish of vermicelli and grilled skewered pork called bún thịt nướng, the two dishes are completely distinct in both culinary history and cultural perception. The origin of the dish is unknown, but one story is that it was created by a grill master in the late 19th o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanoi
Hanoi ( ; ; ) is the Capital city, capital and List of cities in Vietnam, second-most populous city of Vietnam. The name "Hanoi" translates to "inside the river" (Hanoi is bordered by the Red River (Asia), Red and Black River (Asia), Black Rivers). As a Municipalities of Vietnam, municipality, Hanoi consists of 12 List of urban districts of Vietnam, urban districts, 17 Huyện, rural districts, and 1 District-level town (Vietnam), district-level town. The city encompasses an area of . and as of 2024 has a population of 8,718,000. Hanoi had the second-highest gross regional domestic product of all Vietnamese provinces and municipalities at US$51.4 billion in 2022, behind only Ho Chi Minh City. In the third century BCE, the Cổ Loa Citadel, Cổ Loa Capital Citadel of Âu Lạc was constructed in what is now Hanoi. Âu Lạc then Vietnam under Chinese rule, fell under Chinese rule for a thousand years. In 1010, under the Lý dynasty, Vietnamese emperor Lý Thái Tổ established ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bun Cha
Bún chả () is a Vietnamese dish of grilled pork and noodles, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork ('' chả'') over a plate of white rice noodles (''bún'') and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984), who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter. ''Bún chả'' originated from and remains very popular in Hanoi and throughout Vietnam. Although it is a common misconception among non-Vietnamese diners that ''bún chả'' is related to the Southern Vietnam dish of vermicelli and grilled skewered pork called bún thịt nướng, the two dishes are completely distinct in both culinary history and cultural perception. The origin of the dish is unknown, but one story is that it was created by a grill master in the late 19th or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Noodle Dishes
Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overseas Vietnamese, Vietnamese people living outside Vietnam within a diaspora * Vietnamese alphabet * Vietnamese cuisine * Vietnamese culture * Vietnamese language See also * Viennese (other) * List of Vietnamese people List of famous or notable Vietnamese people (''Người Việt'' or ''Người gốc Việt -'' Vietnamese or Vietnamese-descent). This list is incomplete. Art and design Fashion *Đặng Thị Minh Hạnh, fashion designer *Nguyễn Thù ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Noodles
Vietnamese cuisine includes many types of noodles. They come in different colors and textures and can be served wet or dry, hot or cold, and fresh (tươi), dried (khô), or fried. Types of noodles Vietnamese noodles are available in either fresh (''tươi'') or dried (''khô'') form. * Bánh canh – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon * Miến – cellophane clear glass noodles. Slightly chewy, thin, and cylindrical ** Bánh canh bột lọc – made from tapioca flour ** Bánh canh Trảng Bàng – made from rice flour * Cháo canh – similar to bánh canh, popular in the North Central Coast region * Bánh phở – flat rice noodles; these are available in a wide variety of widths and may be used for either '' phở'' soup or stir-fried dishes. * Bún – thin white round noodles (often called rice vermicelli) steamed in leaves * Mì – egg or wheat flour noodles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Noodles
Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days. History The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inventing rice nood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bún Thịt Nướng
''Bún thịt nướng'' (, 'rice noodles [with] grilled meat'), which originated from Southern Vietnam, is a popular Vietnamese cuisine, Vietnamese dish of cold rice vermicelli topped with grilled pork, fresh herbs like basil and mint, fresh salad, ''giá'' (bean sprouts), and ''chả giò'' (spring rolls). The dish is dressed in ''Nuoc mam, nước mam'' fish sauce (''nước chấm''). The dish is topped with roasted peanuts, Vietnamese pickled carrots, Nem Nướng̣, ''nem nướng̣'' (grilled garlic pork sausage) or grilled prawns. ''Bún thịt nướng'' is popular in all regions of Vietnam, alongside Hanoi's ''bún chả''. Varieties *''Bún nước lèo'' (vegetarian, using tofu in place of meat) *''Bún thịt nướng bò'' (rice noodles with grilled beef) *''Bún thịt nướng tôm'' (with grilled prawns) *''Bún thịt nướng chả giò'' (with egg rolls) *''Bún thịt nướng Đà Nẵng'' (Da Nang style) See also *Bún chả *Rice noodles *Vietnamese noodl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bún Chả Hàng Mành
Rice vermicelli is a thin form of rice noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves. Presentation and varieties Rice vermicelli is a part of several Asian cuisines, where it is often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guìlín mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple. Names Rice vermicelli is widely known in Asia by cognates of Hokkien language, Hokkien 米粉 (''bí-hún'', ). These include ''bīfun'' (Japan), ''bí-hún'' or ''mifen'' (Taiwan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), and ''mee hoon'' (Southern Thailand). Other names include ''num banh chok'' (Cambodia) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elsholtzia Ciliata
''Elsholtzia ciliata'', commonly known as Vietnamese balm, comb mint, xiang ru (香薷) or ''kinh giới'' in Vietnamese, is a flowering plant in the family Lamiaceae native to Asia. In the US, it is commonly known as Crested Late Summer Mint. In US Vietnamese grocery stores, it is called Kinh Gioi, Vietnamese Lemon Balm, or Vietnamese Lemon Mint. Distribution and habitat The plant is native to Asia. However, the exact extent of its original range is unclear. It is introduced in India and parts of North American and Europe. Some of its habitats include riverbanks, forests, and hills. Description ''Elsholtzia ciliata'' is an erect herb that grows to about in height. The leaves are simple and opposite with serrated margins. Uses ''Elsholtzia ciliata'' has many cultural uses. Culinary It is used in Vietnamese cuisine, where it is called ''rau kinh giới'' or ''lá kinh giới''. The leaves are used to flavor meat dishes, soups, and salads with a lemony flavor. Traditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beansprout
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. Suitable seeds All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: * Mung bean sprouts, made from greenish-capped mung beans * Soybean sprouts, made from yellow, large-grained soybeans Common sprouts used as food include: * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limnophila Aromatica
''Limnophila aromatica'', the rice paddy herb, is a tropical flowering plant in the family Plantaginaceae. It is native to Southeast Asia, where it flourishes in hot temperatures and grows most often in watery environments, particularly in flooded rice fields. It is called or or in Vietnam and used as an herb and also cultivated for use as an aquarium plant. The plant was introduced to North America in the 1970s due to Vietnamese immigration following the Vietnam War. It is called "ma om" (ម្អម) in Khmer. It is used in traditional Cambodian soup dishes and Southern Vietnamese cuisine. It can grow in flooded rice paddies during wet season but it grows best on drained but still wet sandy soil of harvested rice paddies for a few months after the rainy season ended. It dies out soon after it flowers. Rural Cambodians often harvest them and put them on the roof of their houses to dry for later use. Taxonomy ''Limnophila aromatica'' was formerly classified as a member ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety (botany), variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or Biennial plant, biennial in warmer Hardiness zone, horticultural zones with Tropical climate, tropical or Mediterranean climates. There are many List of basil cultivars, varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon basil, Mrs. Burns' Lemon (''O.'basilicum var. citriodora''). ''O. basilicum'' can Cross-pollination, cross-pollinate with other species of the ''Ocimum'' genus, producing Hybrid (biology), hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kohlrabi
Kohlrabi (; pronounced in English; scientific name ''Brassica oleracea'' Gongylodes Group (horticulture), Group), also called German turnip or turnip cabbage, is a Biennial plant, biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be raw foodism, eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip, although both are in the genus ''Brassica''. Etymology The name comes from the German language, German ("cabbage") plus ''Rübe'' ~ ''Rabi'' (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Its Group (horticulture), Group name Gongylodes (or lowercase and italicized ''gongylodes'' or ''gongyloides'' as a variety (botany), variety name) means "roundish" in Greek, from (, 'round'). History The first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
