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Bò 7 Món
Bò bảy món, on menus often "Bò 7 món" (literally "seven courses of beef" in Vietnamese) is a set selection of beef dishes in Vietnamese cuisine. Multi-course meals such as Bò 7 món are representative of higher-end Vietnamese cuisine. Overview Typically the seven dishes, from first to the last course, are: #Bò bít tết: Beefsteak, thinly sliced, served with lettuce and tomato #Bò nướng sa tê: raw beef slices marinated in lemongrass to be cooked on grill #Bò nhúng dấm: Raw slices of beef to be cooked in a vinegared fondue #Bò nướng mỡ chài: Sausages made from grilled ground beef wrapped in caul fat casing #Bò lá lốt: Grilled ground beef wrapped in a Lolot leaf (very similar to a grape leaf in taste) #Bò chả đùm: Steamed ground beef patties served with shrimp chips #Cháo Bò: Beef congee The cooked beef portions are then wrapped (by the individual eating it) with rice paper, a variety of herbs (''rau thơm), lettuce, cucumbers, and carrots an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bò 7 Món
Bò bảy món, on menus often "Bò 7 món" (literally "seven courses of beef" in Vietnamese) is a set selection of beef dishes in Vietnamese cuisine. Multi-course meals such as Bò 7 món are representative of higher-end Vietnamese cuisine. Overview Typically the seven dishes, from first to the last course, are: #Bò bít tết: Beefsteak, thinly sliced, served with lettuce and tomato #Bò nướng sa tê: raw beef slices marinated in lemongrass to be cooked on grill #Bò nhúng dấm: Raw slices of beef to be cooked in a vinegared fondue #Bò nướng mỡ chài: Sausages made from grilled ground beef wrapped in caul fat casing #Bò lá lốt: Grilled ground beef wrapped in a Lolot leaf (very similar to a grape leaf in taste) #Bò chả đùm: Steamed ground beef patties served with shrimp chips #Cháo Bò: Beef congee The cooked beef portions are then wrapped (by the individual eating it) with rice paper, a variety of herbs (''rau thơm), lettuce, cucumbers, and carrots an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mắm Nêm
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste. Many of the regions that produce fish sauce, for example duyên hải miền trung, also produce mắm nêm. It is commonly mixed with sugar, pineapple The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ..., and spices to make a prepared sauce called ''mắm nêm pha sẵn'', the key ingredient in neem sauce. References''Mam nem'' on Danang Cuisine Vietnamese cuisine [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Beef Dishes
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 club Other uses * Angle of list, the leaning to either port or starboard of a ship * List (information), an ordered collection of pieces of information ** List (abstract data type), a method to organize data in computer science * List on Sylt, previously called List, the northernmost village in Germany, on the island of Sylt * ''List'', an alternative term for ''roll'' in flight dynamics * To ''list'' a building, etc., in the UK it means to designate it a listed building that may not be altered without permission * Lists (jousting), the barriers used to designate the tournament area where medieval knights jousted * ''The Book of Lists'', an American series of books with unusual lists See also * The List (other) * Listing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Full Course Dinner
A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first course, a main course, and dessert. Basics A multicourse meal or full-course dinner is a meal of multiple course (meal), courses, almost invariably eaten in the evening or afternoon. Most Western culture, Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine. Each course is supposed to be designed with a particular size and genre that befits its place in the sequence. There are variations depending on location and Convention (philosophy and social sciences), custom. The following is a common sequence for multicourse meals: # The meal begins with an hors d'oeuvre or appetizer, a small serving that usually does not include red meat. In Italian custom, ''antipasto'' is served, usually ''finger food'' that does not contain pasta or any starch. # This ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pineapple
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically matures within a year. Botany The pineapple is a herbaceous perennial, which grows to tall, although sometimes it can be taller. The plant has a short, stocky stem with tough, waxy leaves. When creating its fruit, it usually produces up to 200 flowers, although some large-fruited cultivars can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Tráng
Bánh tráng or bánh đa nem, a Vietnamese term (literally, coated bánh), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes. The term rice paper wrappers can sometimes be a misnomer, as some banh trang wrappers are made from rice flour supplemented with tapioca flour or sometimes replaced completely with tapioca starch. The roasted version is bánh tráng nướng. Description Vietnamese banh trang are rice paper wrappers that are edible. They are made from steamed rice batter, then sun-dried. A more modern method is to use machines that can steam and dry the wrapper for a thinner and more hygienic product, suitable for the export market. Types Vietnamese banh trang wrappers come in various textures, shapes and types. Textures may vary from thin, soft to thick (much like a rice cracker). Banh trang wrappers come in var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krupuk
''Krupuk'' ( Javanese), ''kerupuk'' ( Indonesian), ''keropok'' ( Malay), ''kroepoek'' ( Dutch) or ''kropek'' (Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others are grilled or hot sand fried. They are a popular snack in maritime Southeast Asia (Indonesia, Singapore, Malaysia, Brunei, and Philippines), and is most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine. It is an ubiquitous staple in its country of origin, and has spread to other countries either via the migration of diaspora populations or exports. Etymology ''Krupuk'' in Javanese means "fried side dish" (made of flour, mixed with other ingredients). The word was later absorbed to other languages and stylesized according to local pronunciations. In Indonesia and the modern states of Brunei, Malaysia, Singapore, and the Philippines, it appears under a general name with mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
