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Xôi Thịt Kho
''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam. Varieties Savory Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans * Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty * Xôi gà - with chicken *Xôi khúc - with mung bean filling with a coating of pandan leaves paste * Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with peanuts * Xôi lam - cooked in a tube of bamboo of the genus ''Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xôi Xéo
''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam. Varieties Savory Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans *Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty *Xôi gà - with chicken *Xôi khúc - with mung bean filling with a coating of pandan leaves paste *Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with peanuts *Xôi lam - cooked in a tube of bamboo of the genus ''Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups *Xôi l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neohouzeaua
''Neohouzeaua'' is a genus of Asian bamboo within the Poaceae, grass family). descriptions in Latin, commentary in French, line drawings on page 102 These species have culm (botany), culms growing in large tufts, often somewhat scandent. ''Neohouzeaua'' is sometimes included in the genus ''Schizostachyum''. ;SpeciesKew World Checklist of Selected Plant Families /ref> # ''Neohouzeaua fimbriata'' - Myanmar, Thailand # ''Neohouzeaua helferi'' - India straggling bam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rousong
''Rousong'' or ''yuk sung or bak hu'' ( ; ), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. ''Rousong'' is used as a topping for many foods, such as congee, tofu, rice, and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, and as a snack food on its own. ''Rousong'' is a very popular food item in Chinese, Vietnamese (called ruốc in the North and chà bông in the South) and Indonesian dining. Production and styles Rousong is made by stewing finely cut pork, chicken, or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibres can be easily torn apart with a fork. This happens when the water-insoluble collagen that holds the muscle fibres of the meat together has been converted into water-soluble gelatine. The meat is teased a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xôi Trứng
''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam. Varieties Savory Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans * Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty * Xôi gà - with chicken *Xôi khúc - with mung bean filling with a coating of pandan leaves paste * Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with peanuts * Xôi lam - cooked in a tube of bamboo of the genus ''Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thịt Kho Tàu
Caramelized pork and eggs ( km, ខសាច់ជ្រូក, , ) is a Cambodian and Vietnamese dish traditionally consisting of small pieces of marinated pork and boiled eggs braised in coconut juice. Although it is a familiar part of an everyday meal amongst the Khmer Krom and Vietnamese in Southern Vietnam, it is also one of the traditional dishes during Vietnamese New Year. Before it is served for general consumption, the food is offered to deceased ancestors or family members on altars. In Vietnam, rice is commonly served alongside this dish.EVA.VN (2014-01-10)"Thịt kho tàu mang hương Tết miền Nam."Yahoo (in Vietnamese). Archived from thon 2014-01-15. It is similar to ''tau yu bak'' (豆油肉), a traditional Hokkien dish. See also * Tết Tết (), short for Tết Nguyên Đán ( Chữ Hán: 節元旦), Spring Festival, Lunar New Year, or Vietnamese Lunar New Year is one of the most important celebrations in Vietnamese culture. The colloquial term "T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xôi Thịt Kho
''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam. Varieties Savory Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans * Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty * Xôi gà - with chicken *Xôi khúc - with mung bean filling with a coating of pandan leaves paste * Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with peanuts * Xôi lam - cooked in a tube of bamboo of the genus ''Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Subgum
Subgum or sub gum (traditional: 什 錦; simplified: 什 锦; Cantonese: sap6 gam2; pinyin: shí jǐn; literally "ten brocades", metaphorically "numerous and varied") is a type of Chinese dish in which one or more meats or seafood are mixed with vegetables and sometimes also noodles, rice, or soup. It originates from Cantonese cuisine and is a commonly encountered dish on the menus of Chinese restaurants in North America. In the United States of America The earliest known mention of ''subgum'' is in 1902 in a list of Chinese dishes in the ''Chicago Daily Tribune''. An early indirect mention of ''sub-gum'' is in 1906; in 1909, there is a more explicit reference to ''sub gum deang'' at a Chicago restaurant and in 1913, to ''sub gum gai suey'' at a New York restaurant. See also *Chop suey *Champon , also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xôi Thập Cẩm
''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam. Varieties Savory Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans * Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty * Xôi gà - with chicken *Xôi khúc - with mung bean filling with a coating of pandan leaves paste * Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with peanuts * Xôi lam - cooked in a tube of bamboo of the genus ''Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups * ... [...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] |
Xôi Sắn
''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam. Varieties Savory Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans * Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty * Xôi gà - with chicken *Xôi khúc - with mung bean filling with a coating of pandan leaves paste * Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with peanuts * Xôi lam - cooked in a tube of bamboo of the genus ''Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâté
''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often served on or with bread or crackers. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling. History Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xôi Pate
''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam. Varieties Savory Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans * Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty * Xôi gà - with chicken *Xôi khúc - with mung bean filling with a coating of pandan leaves paste * Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with peanuts * Xôi lam - cooked in a tube of bamboo of the genus ''Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
