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Nước Chấm
(, Chữ Nôm: 渃㴨) is a common name for a variety of Vietnamese " dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce. (mixed fish sauce) is the most well known dipping sauce made from fish sauce. Its simplest recipe is some lime juice, or occasionally vinegar, one part fish sauce (), one part sugar and two parts water. Vegetarians create (vegetarian dipping sauce) or (soy sauce) by substituting Maggi seasoning sauce for fish sauce (). To this, people will usually add minced uncooked garlic, chopped or minced bird's eye chilis, and in some instances, shredded pickled carrot or white radish and green papaya for . Otherwise, when having seafood, such as eels, people also serve some slices of lemongrass. It is often prepared hot on a stove to dissolve the sugar more quickly, then cooled. The flavor can be varied depending on the individual's preference, but it is generally described as pun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chữ Nôm
Chữ Nôm (, ; ) is a logographic writing system formerly used to write the Vietnamese language. It uses Chinese characters (''Chữ Hán'') to represent Sino-Vietnamese vocabulary and some native Vietnamese words, with other words represented by new characters created using a variety of methods, including phono-semantic compounds. This composite script was therefore highly complex, and was accessible only to the small proportion of the Vietnamese population who had mastered written Chinese. Although formal writing in Vietnam was done in classical Chinese until the early 20th century (except for two brief interludes), chữ Nôm was widely used between the 15th and 19th centuries by the Vietnamese cultured elite for popular works in the vernacular, many in verse. One of the best-known pieces of Vietnamese literature, ''The Tale of Kiều'', was written in chữ Nôm by Nguyễn Du. The Vietnamese alphabet created by Portuguese Jesuit missionaries, with the earliest known usage ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cơm Tấm
or com tam (; ) is a Vietnamese dish made from rice with fractured rice grains. refers to the broken rice grains, while refers to cooked rice. Thanh Nienbr>Hot Spots5 Jan 2012 "With your craftsmanship in hand, return to Saigon for a master class in clay-pot cooking, crafting cơm tấm (broken rice), caramelized pork belly," Although there are varied names like (Saigon-style broken rice), particularly for Saigon, the main ingredients remain the same for most cases. History In its early days, Com Tam was a popular dish among poor rice farmers in the Mekong Delta due to their economic circumstances. During bad rice seasons, these people didn't have enough good rice to sell, so they used broken rice to cook. Broken rice is fragments of rice grains broken during the handling processes and was regarded as inferior rice at the time. Broken rice was used solely because it was readily available in the farmers' houses and could fill their stomachs for a long time. Since Vietnam's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bún
B, or b, is the second letter of the Latin-script alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is '' bee'' (pronounced ), plural ''bees''. It represents the voiced bilabial stop in many languages, including English. In some other languages, it is used to represent other bilabial consonants. History Old English was originally written in runes, whose equivalent letter was beorc , meaning "birch". Beorc dates to at least the 2nd-century Elder Futhark, which is now thought to have derived from the Old Italic alphabets' either directly or via Latin . The uncial and half-uncial introduced by the Gregorian and Irish missions gradually developed into the Insular scripts' . These Old English Latin alphabets supplanted the earlier runes, whose use was fully banned under King Canute in the early 11th century. The Norman Conquest popularised the Carolingian half-uncial forms which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Crêpe
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. In 472, Roman Pope Gelasius I offered (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Groundh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Xèo
''Bánh xèo'' (, ) is a crispy, stuffed rice pancake popular in Vietnam. The name refers to the sound (from ''xèo'' – 'sizzling') the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder. It can also be called a Vietnamese crêpe. Some common stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts. ''Bánh xèo'' is also served with lettuce, mint, Asian basil, and fish mint. The dish is also popular in Cambodian cuisine, where the dish is called ''banh chao'' ( km, បាញ់ឆែវ ). Cambodian ''banh chhev'' are more similar to the southern Vietnamese style of ''bánh xèo'' rather than to the style present in Central Vietnam. There is also a Thai version of ''bánh xèo'' called ''Khanom bueang Yuan'' ( th, ขนมเบื้องญวณ). It is offered by some street vendors and is available at many Bangkok restaurants serving Thai or royal cuisine. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Cuốn
''Bánh cuốn'' (, ''rolled sheets'') is a Vietnamese dish originating from Northern Vietnam. In Vietnamese cuisine ''Bánh cuốn'' is made from a thin, wide sheet of fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of ''chả lụa'' (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called '' nước chấm'' (Nuoc Mam). The rice sheet in ''bánh cuốn'' is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam. A different version of ''bánh cuốn'', called ''bánh cuốn Thanh Trì'' and ''bánh cuốn làng Kênh'', may be found in Thanh Trì, a southern district of Hanoi and Kênh village of Nam Định, an ancient village in the centre of N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoisin Sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added. Name The word ''hoisin'' is derived from the Chinese words for "seafood" (), although the sauce does not contain any seafood ingredients and is not commonly consumed with seafood. The reason for the name is "seafood flavour", a common adjective in Chinese cuisine, especially Sichuanese (" fish fragrant"). Ingredients The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or colorin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
