Bánh Mỳ

picture info	Bánh Mỳ In Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''bánh'' refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called ''bánh'', but the term may also refer to certain varieties of noodle and fish cake dishes, such as ''bánh canh'' and ''bánh hỏi''. Each variety of ''bánh'' is designated by a descriptive word or phrase that follows the word ''bánh'', such as ''bánh bò'' () or ''bánh chuối'' (). ''Bánh'' that are wrapped in leaves before steaming are called ''bánh lá'' (). In Vietnamese, the term ' is not limited to Vietnamese cuisine: it applies equally to items as varied as fortune cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
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	Bánh Canh ''Bánh canh'' () are a thick Vietnamese cuisine, Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. ''Bánh canh cua'' – a rich, thick crab soup, often with the addition of quail eggs. ''Bánh canh bột lọc'' – a more translucent and chewy version of the noodle. ''Bánh canh chả cá'' – the dish includes fish cake and is popular in South Central Vietnam. ''Bánh canh giò heo tôm thịt'' – includes pork knuckle and shrimp. ''Bánh canh Trảng Bàng'' – ''bánh canh'' made in the Southeast (Vietnam), southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs. ''Bánh canh tôm'' – a shrimp-flavoured broth that is also mixed with coconut milk. The Vietnamese word ''bánh'' refers to items such as noodles or cakes that are made from flour, and ''canh'' means "soup." See also ''Udon' ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
picture info	Bánh Hỏi ''Bánh hỏi'' ( is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart but is not at all sticky to keep the dish light. Origin ''Bánh hỏi'' originated from the Bình Định Province of Vietnam's South Central Coast region. People in Bình Định eat ''bánh hỏi'' for almost any meal during the day, instead of rice or noodle soups. Production Making ''bánh hỏi'' is a multistep process. First, good rice is soaked in water overnight, then washed with water again three or four times until the water comes out clean. Then the rice is either ground with water into a mixture, or ground without water, but mixed into the water three or four times afterwards to leaven it without using any additional agent. The flour mixtu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Bánh Canh ''Bánh canh'' () are a thick Vietnamese cuisine, Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. ''Bánh canh cua'' – a rich, thick crab soup, often with the addition of quail eggs. ''Bánh canh bột lọc'' – a more translucent and chewy version of the noodle. ''Bánh canh chả cá'' – the dish includes fish cake and is popular in South Central Vietnam. ''Bánh canh giò heo tôm thịt'' – includes pork knuckle and shrimp. ''Bánh canh Trảng Bàng'' – ''bánh canh'' made in the Southeast (Vietnam), southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs. ''Bánh canh tôm'' – a shrimp-flavoured broth that is also mixed with coconut milk. The Vietnamese word ''bánh'' refers to items such as noodles or cakes that are made from flour, and ''canh'' means "soup." See also ''Udon' ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
picture info	Hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically Ground beef, beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce," often a variation of Thousand Island dressing; and are frequently placed on Bun, sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. The term ''burger'' can also be applied to the meat patty on its own, especially in the United Kingdom, where the term ''patty'' is rarely used or can even refer to ground beef. Since the term ''hamburger'' usually implies beef, for clarity ''burger'' may be prefixed with the type of meat or meat substitute used, as in beef burger, Turkey as food, turkey burger, bison burger, Portobello mushroom, portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Sacramental Bread Sacramental bread, also called Communion bread, Eucharistic bread, the Lamb or simply the host ( la, hostia, lit=sacrificial victim), is the bread used in the Christian ritual of the Eucharist. Along with sacramental wine, it is one of two elements of the Eucharist. The bread may be either leavened or unleavened, depending on tradition. Catholic theology generally teaches that at the Words of Institution the bread's substance is changed into the Body of Christ (transubstantiation), whereas Eastern Christian theology generally views the epiclesis as the point at which the change occurs. Bread was also used in Jewish Temple ritual as well as in the religious rituals of Mandaeism, Mithraism, and other pagan cultures like that of ancient Egypt. Christianity Etymology of ''host'' The word ''host'' is derived from the Latin , which means 'sacrificial victim'. The term can be used to describe the bread both before and after consecration, although it is more correct to use it a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]