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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
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients. Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage
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Full Course Dinner
A full-course dinner is a dinner consisting of multiple dishes, or courses
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Daikon
Daikon (大根, literally "big root"), also known by many other names depending on context, is a mild-flavored winter radish (Raphanus sativus variety (cultivar) 'Longipinnatus') usually characterized by fast-growing leaves and a long, white, napiform root
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Nước Mắm
Fish sauce is a condiment made from fish coated in salt and fermented for weeks to up to two years. It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese cuisines, although it has become embraced globally by chefs and home cooks for its savory umami flavor. Soy sauce is the vegetarian answer to fish sauce, and, where soy has not grown well, fish sauce usually takes its place as a salty all-purpose seasoning. Fish sauce is added to dishes during the cooking process as well as being used as a base in dipping sauces
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Krupuk
Krupuk or kerupuk (Indonesian), keropok (Malaysian), kropek (Filipino) or kroepoek (Dutch) are deep fried crackers made from starch and other ingredients that serve as flavouring. They are a popular snack in parts of Southeast Asia, but most closely associated with Indonesia and Malaysia
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Lolot
Piper sarmentosum is a plant in the Piperaceae family used in many Southeast Asian cuisines. The leaves are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller. Piper lolot (lolot) is now known to be the same species
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Vietnamese Language
Vietnamese /viˌɛtnəˈmz/ (About this sound listen) (Tiếng Việt) is a Viet–Muong language that originated in the north of modern-day Vietnam, where it is the national and official language. It is the native language of the Vietnamese (Kinh) people, as well as a first or second language for the many ethnic minorities of Vietnam. As the result of Vietnamese emigration and cultural influence, Vietnamese speakers are found throughout the world, notably in East and Southeast Asia, North America, Australia and Western Europe
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Anchovy
An anchovy is a small, common salt-water forage fish of the family Engraulidae. The 144 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
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Pineapple
The pineapple (Ananas comosus) is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in five to ten months and fruiting in the
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Fish Sauce
Fish sauce is a condiment made from fish coated in salt and fermented for weeks to up to two years. It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese cuisines, although it has become embraced globally by chefs and home cooks for its savory umami flavor. Soy sauce is the vegetarian answer to fish sauce, and, where soy has not grown well, fish sauce usually takes its place as a salty all-purpose seasoning. Fish sauce is added to dishes during the cooking process as well as being used as a base in dipping sauces
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List Of Beef Dishes
This is a list of beef dishes and foods. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. In absolute numbers, the United States, Brazil, and the People's Republic of China are the world's three largest consumers of beef. On a per capita basis in 2009, Argentines consumed the most beef at 64.6 kg per person; people in the U.S. ate 40.2 kg, while those in the E.U
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Congee
Congee or conjee (/ˈkɒni/) is a type of rice porridge or gruel popular in many Asian countries, especially East Asia. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for the ill. Names for congee are as varied as the style of its preparation
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