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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] |
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{{cmbox , type=style , text=This category is not for articles about concepts and things but only for articles about the words themselves. Please keep this category purged of everything that is not actually an article about a word or phrase. See as example :English words. W Words and phrases by language Words and phrases Words and phrases A word is a basic element of language that carries an semantics, objective or pragmatics, practical semantics, meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh
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] |
Vietnamese Seafood Dishes
Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia ** A citizen of Vietnam. See Demographics of Vietnam. * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overseas Vietnamese, Vietnamese people living outside Vietnam within a diaspora * Vietnamese language * Vietnamese alphabet * Vietnamese cuisine * Vietnamese culture See also * List of Vietnamese people A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ... * {{disambiguation Language and nationality disambiguation pages ... [...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 ** A citizen of Vietnam. See Demographics of Vietnam. * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overseas Vietnamese, Vietnamese people living outside Vietnam within a diaspora * Vietnamese language * Vietnamese alphabet * Vietnamese cuisine * Vietnamese culture See also * List of Vietnamese people A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soups
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Words And Phrases
Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia ** A citizen of Vietnam. See Demographics of Vietnam. * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overseas Vietnamese, Vietnamese people living outside Vietnam within a diaspora * Vietnamese language * Vietnamese alphabet * Vietnamese cuisine * Vietnamese culture See also * List of Vietnamese people A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby unio ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Soups
Soups in East Asian culture are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes. Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami or "''xian''" flavour, as well as, to a lesser extent, its mouthfeel. Sweet soups such as ''tong sui'' are enjoyed for their aroma, mouthfeel, and aftertaste. Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects. In Chinese language, noodle soups are generally considered a noodle dish instead of a sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lai Fun
''Lai fun'' is a short and thick variety of Chinese noodles. It is commonly found in the Pearl River Delta region and to some degree among overseas Chinatowns. Its name comes from the Cantonese language. ''Lai fun'' may also be referred to as ''bánh canh'' by Vietnamese, in which case, it is made from rice flour and tapioca starch. Production ''Lai fun'' noodles are made from rice flour and/or tapioca starch and are available in short or long varieties. Comparison ''Lai fun'', a short and thick style of noodle, has a very similar appearance with silver needle noodles. One way to distinguish the two is to look at the ends of each ''lai fun'' piece. The ends of ''lai fun'' noodles are often cut straight down as opposed to leaving a tapering "tail." Gallery Image: Lai fun.jpg, These noodles have been stir-fried; therefore, they have been broken into shorter pieces during the process. See also * Rice noodles Rice noodles, or simply rice noodle, are noodles made with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Noodles
Rice noodles, or simply rice noodle, 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 East 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 inv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shahe Fen
''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encountered in Southeast Asia, such as ''kway teow'', ''kwetiau'', and ''kuetiau''. ''Shahe fen'' is often stir fried with meat and/or vegetables in a dish called ''chao fen'' (炒粉; pinyin: chǎo fěn). While ''chao fen'' is a transliteration of Mandarin, ''chow fun'' from Cantonese (see the main article at beef chow fun) is the name most often given to the dish in Chinese restaurants in North America. Names While ''shahe fen'' and ''he fen'' are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, ''shahe fen'' is often synonymously called kway teow (), literally "ricecake strips", translit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cu Mian
''Cumian'' (; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called ''cumian''. One is Shanghai style, thick in diameter, (URL is Google Books) used in Shanghai fried noodles. (URL is Google Books) The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline. The flat ''cumian'' is a popular option in Hong Kong's cart noodles. File:Local cart noodles soup in Hong Kong.jpg, Hong Kong style flat noodles in soup References See also *''Yi mein'', dried wheat based egg noodles in Cantonese cuisine, some are flat *''Garak-guksu'', a thick wheat Korean noodle *''Udon'', a thick wheat Japanese noodle *''Bánh canh'', a thick tapioca Vietnamese noodle *''Pici'', a thick wheat noodle from Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Japan. Flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
