|
Rượu Nếp
''Rượu nếp'' (sometimes also called ''rượu nếp bắc'', or ''rượu nếp cẩm'', ) is a pudding or drink from northern Vietnam. Preparation It is made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf. It may be either deep purplish-red or yellow in color depending on the variety of rice used. ''Rượu nếp'' is mildly alcoholic (''rượu'' is the word for "alcohol" in Vietnamese). Depending on its consistency, it may be considered either a pudding or a wine. Thicker versions are eaten with a spoon, while more liquid varieties may be drunk as a beverage. ''Rượu nếp than'' is a brown-colored rice wine. Many Vietnamese people regard ''rượu nếp'' as a healthful food, and believe that it wards off or kills parasites. Although they are most typical of northern Vietnam, ''rượu nếp'' and ''rượu nếp than'' are available in Ho Chi Minh City, at the market near the residential quarter where northern Viet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnam
Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making it the world's sixteenth-most populous country. Vietnam borders China to the north, and Laos and Cambodia to the west. It shares maritime borders with Thailand through the Gulf of Thailand, and the Philippines, Indonesia, and Malaysia through the South China Sea. Its capital is Hanoi and its largest city is Ho Chi Minh City (commonly known as Saigon). Vietnam was inhabited by the Paleolithic age, with states established in the first millennium BC on the Red River Delta in modern-day northern Vietnam. The Han dynasty annexed Northern and Central Vietnam under Chinese rule from 111 BC, until the first dynasty emerged in 939. Successive monarchical dynasties absorbed Chinese influences through Confucianism and Buddhism, and expanded ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual agriculture, crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Drinks
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera ''Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences tend to vary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Wine
Vietnamese wine is wine produced in Vietnam. The area was first cultivated for viticulture during the French colonial rule of the region in the late 19th century. The region's tropical climate was ill-suited for the type of ''Vitis vinifera'' that the French colonists were used to and the wine industry turned its attention to fruit wine production. The late 20th century saw a renewed focus on the development of ''Vitis vinifera'' with the assistance of flying winemakers from regions like Australia. In 1995, a joint venture with Australian winemakers started an aggressive planting scheme to reintroduce international grape varieties like Cabernet Sauvignon and Chardonnay to land that was until recently littered with landmines left over from the Vietnam War.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 734 Oxford University Press 2006 Viticulture and geography Vietnam is located between the Tropic of Cancer and the Equator and has a climate typical of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sơn Tinh (liquor)
Sơn Tinh (Vietnamese pronunciation: /səːn tinɲ/; ) is a Vietnamese brand of Rượu (Pronunciation: /ɹɨəu/ in south Vietnam, /ʐɨəu/ in the north), a Vietnamese variety of rice liquor. The brand was officially established in 2002 although a variety of its products were already produced in 1997 though without official branding. Sơn Tinh liquors are based on a distillate from sticky rice and consist of a clear distillate and 11 liqueurs made by maceration of Vietnamese traditional herbs, spices and fruits. The liquors are traditionally drunk straightPeters, Erica J. Appetites and Aspirations: Food and drink in the long nineteenth century 2012 Page 66 in small glasses, however the brand has introduced more modern ways to drink it; on ice, as ingredients of a cocktail or as a mixed alcoholic drink. History Markus Madeja, the founder and originator of the Sơn Tinh liquors, is Swiss-born with a background in social anthropology and linguistics. In 1993, Markus Madeja t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rượu Thuốc
''Rượu thuốc'' () or ''rượu dân tộc'' () is a kind of Vietnamese distilled liquor (''rượu'') with herbs and medical animals, considered by traditional medicine as good for health. This drink is a mixture of alcohol mixed with herbs or animals which are used as drink and medicine in Vietnam. In Vietnam, ''rượu thuốc'' is widely believed to help drinkers improve their health and virility. Production Raw herbs like ginseng, jujube, or raw animals like seahorses, snakes, or termites are placed into a large earthenware jar of alcohol and kept for days to let the expected medical substances in these herbs or animals to dissolve in liquor before the mixture is served. Distilled liquor must be strong enough, with alcoholic concentration of 45% or more. Drinking ''Rượu thuốc'' is typically drunk before a meal. It's believed among Vietnamese that drinking ''rượu thuốc'' may treat several diseases (not diseases caused by viruses or bacteria). See also *Cơm rư ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rượu đế
''Rượu đế'' is a distilled liquor from Vietnam, made of either glutinous or non-glutinous rice. It was formerly made illegally and is thus similar to moonshine. It is most typical of the Mekong Delta region of southwestern Vietnam (its equivalent in northern Vietnam is called ''rượu quốc lủi''). Its strength varies, but is typically 40 percent alcohol by volume. It is usually clear, and a bit cloudy in appearance. Etymology The term ''rượu đế'' literally means "''đế'' (''Kans grass'') liquor." This name is explained by the fact that in Cochinchina (southern Vietnam) during the early period of French colonization, the imperialist government had a monopoly on alcohol production, and the only distilled alcoholic beverage the general population could legally purchase was ''rượu Công Ty'' (literally "Company alcohol"; also known as ''rượu Ty''). Those who paid a special fee were given a sign emblazoned with the letters "RA" (an abbreviation for "Régie d'Alc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rượu Cần
''Rượu cần'' ( or 'straw liquor') is a fermented rice wine indigenous to several ethnic groups in Vietnam, in areas such as Tây Nguyên or Tây Bắc. It is made of fermented glutinous rice (''nếp'') mixed with several kinds of herbs (including leaves and roots) from the local forests. The types and amount of herbs added differ according to ethnic group and region. This mixture is then put into a large earthenware jug, covered, and allowed to ferment for at least one month. ''Rượu cầns strength is typically 15 to 25 percent alcohol by volume. ''Rượu cần'' is generally consumed by placing long, slender cane tubes in the jar, through which the wine is drunk. Often two or more people (and sometimes up to ten or more) will drink together from the same jug communally, each using a separate tube. Varieties In Montagnard culture, ''Rượu cần'' is typically drunk for special occasions such as festivals, weddings, or harvest feasts. It is often consumed by a fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cơm Rượu
''Cơm rượu'' () also known as ''rượu nếp cái'' is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. To prepare ''cơm rượu'', glutinous rice is cooked, mixed with yeast, and rolled into small balls. The balls are served in a slightly alcoholic milky, white liquid which is essentially a form of rice wine, and which also contains small amounts of sugar and salt. The dish is eaten with a spoon. In Northern Vietnam, a similar dessert (which is thicker, with no liquid, and not made into balls) is called '' rượu nếp''. In Chinese cuisine, a very similar dish, often flavored with sweet osmanthus, is called '' jiǔniàng'' (酒酿) or ''guìhuā jiǔniàng'' (桂花酒酿). See also * Chè * List of desserts A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Vietnam
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cơm Rượu
''Cơm rượu'' () also known as ''rượu nếp cái'' is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. To prepare ''cơm rượu'', glutinous rice is cooked, mixed with yeast, and rolled into small balls. The balls are served in a slightly alcoholic milky, white liquid which is essentially a form of rice wine, and which also contains small amounts of sugar and salt. The dish is eaten with a spoon. In Northern Vietnam, a similar dessert (which is thicker, with no liquid, and not made into balls) is called '' rượu nếp''. In Chinese cuisine, a very similar dish, often flavored with sweet osmanthus, is called '' jiǔniàng'' (酒酿) or ''guìhuā jiǔniàng'' (桂花酒酿). See also * Chè * List of desserts A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
