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Chả Giò
Chả giò (), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried.Vu Hong Lien - Rice and Baguette: A History of Food in Vietnam 2016 - 1780237049 To wrap the rolls, spread a ricepaper wrapper on a flat surface and wipe it with a wet cloth to moisten. Spoon the mixture on to the ... Another type of roll is equally popular. Ingredients The main structure of a roll of ''chả giò'' is commonly seasoned ground meat, mushrooms, vermicelli, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown. The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Vietnam
Southern Vietnam ( vi, Nam Bộ) is one of the three geographical regions of Vietnam, the other two being Northern and Central Vietnam. It includes 2 administrative regions, which in turn are divided into 19 ''First Tier units'', of which 17 are provinces and 2 are municipalities. In a sub-context, "Southern Vietnam" may include part of Central Vietnam. Known as ''Nam Bộ'' today in Vietnamese, it was historically called as '' Gia Định'' (1779–1832), ''Nam Kỳ'' (1832–1945), ''Nam Bộ'' (1945–48), and ''Nam Phần'' (1948–75). Southern Vietnam (''Basse-Cochinchine'' in French, or Lower Cochinchina), whose principal city is Saigon, is the newest territory of the Vietnamese people in the movement of '' Nam tiến'' (Southward expansion). This region was also the first part of Vietnam to be colonized by the French as French Cochinchina. Southern Vietnam region was incorporated into the Kingdom of Funan from 1st century CE until 6th century CE. Administration Muni ... [...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] |
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] |
Chả Giò (Vietnamese Spring Rolls) - 06
Chả giò (), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried.Vu Hong Lien - Rice and Baguette: A History of Food in Vietnam 2016 - 1780237049 To wrap the rolls, spread a ricepaper wrapper on a flat surface and wipe it with a wet cloth to moisten. Spoon the mixture on to the ... Another type of roll is equally popular. Ingredients The main structure of a roll of ''chả giò'' is commonly seasoned ground meat, mushrooms, vermicelli, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown. The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and some ... [...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] |
Taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in < ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julienning
Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (). The first known use of the term in print is in François Massialot's (1722 edition). The origin of the term is uncertain. A is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half- in thickness and about eight or ten in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term . The root veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Vermicelli
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves. Presentation and varieties Rice vermicelli is a part of several Asian cuisines, where it are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guilin mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple. Names Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (''bí-hún'', literally "rice vermicelli"). These include ''bīfun'' (Japan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), ''num banh chok'' (Cambodia), ''bún'' (Vietnam), and ''mee hoon'' (Southern Thailand). Naming in Taiwan Beginning Jul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Sprout
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. Suitable seeds All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: * Mung bean sprouts, made from greenish-capped mung beans * Soybean sprouts, made from yellow, large-grained soybeans Common sprouts used as food include: * Pulses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. Description The green gram is an annual vine with yellow flowers and fuzzy brown pods. The English word ''mung'' originated from the Hindi word (), which is derived from the Sanskrit word (). Morphology Mung bean (''Vigna radiata'') is a plant species of Fabaceae which is also known as green gram. It is sometimes confused with black gram (''Vigna mungo'') for their similar morphology, though they are two different species. The gree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Potato
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as Leaf vegetable, greens. Sweet potato cultivars, Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (''Solanum tuberosum''), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not a yam (vegetable), true yam, which are monocots in the order Dioscoreales. Sweet potato is native to the tropical regions of the Americas. Of the approximately 50 Convolvulaceae#Genera, genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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