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Nem
Nem (Vietnamese language, Vietnamese: món nem) refers to various dishes in Vietnamese cuisine, Vietnamese, depending on the locality. Nem may refer to: *Nem rán, known in foreign countries as spring rolls, fried rolls or Vietnamese Imperial rolls, are made of either minced pork or prawns, wrapped in bánh tráng and deep fried. In southern Vietnam, it is referred to as chả giò. Nem rán rế is a similar dish as nem rán; however, it is wrapped in woven bánh tráng. *Nem cuốn (Gỏi cuốn in southern Vietnam), nem rolls, salad rolls, or summer rolls, is a Vietnamese dish traditionally consisting of pork, prawns, vegetables, bún (rice vermicelli), fresh herbs and other ingredients wrapped in Vietnamese bánh tráng. In southern Vietnam, it is referred to as gỏi cuốn. *Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Chua
Nem chua is a fermented pork dish from Vietnamese cuisine. It is mainly composed of a mixture of lean pork and thin strips of cooked rind, garnished with garlic and chilli. It can take the form of bite-size pieces wrapped individually in aluminum foil and paper, or a kind of cervelat in sealed plastic. It has a sweet-sour taste characteristic of lactic fermentations, a beautiful pink color and a firm and elastic texture. In Vietnam, it is generally eaten raw, but European health rules make it recommended to cook the products sold there. It has a shelf life of less than a week and is often consumed in raw form after the fermentation process. It is a popular food in different parts of Southeast Asia, in various preparations, seasonings and flavors, mainly sour and spicy. Nem chua is used as an ingredient in various dishes and is also served raw in its raw form as a side dish. Preparation ''Nem chua'' is prepared from lean pork, pounded and mixed with the rind cut into thin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Nướng
(literally "grilled spring rolls") is Vietnamese grilled pork sausage or grilled meatballs, and a popular Vietnamese food item, sometimes served as an individual appetizer or snack, or served with rice noodles or rice as a main course. is a specialty of Province (). ''Nem nướng'' is a rustic dish, originating from Ninh Hoa, a northern district of Khanh Hoa province, about 30 km from the coastal city. Ingredients and cooking method is made of ground pork with between a third and a half pork fat. The meat is typically flavoured with chopped shallots, crushed garlic, fish sauce, sugar and black pepper. It is formed into sausages or meatballs and then grilled or baked. Serving can be eaten alone as an appetizer or snack, and dipped in dipping sauce" or with a peanut dip. is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/cayenne pepper, and sometimes with vinegar. The peanut sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Rán
Nem ( Vietnamese: món nem) refers to various dishes in Vietnamese, depending on the locality. Nem may refer to: * Nem rán, known in foreign countries as spring rolls, fried rolls or Vietnamese Imperial rolls, are made of either minced pork or prawns, wrapped in bánh tráng and deep fried. In southern Vietnam, it is referred to as chả giò. Nem rán rế is a similar dish as nem rán; however, it is wrapped in woven bánh tráng. * Nem cuốn ( Gỏi cuốn in southern Vietnam), nem rolls, salad rolls, or summer rolls, is a Vietnamese dish traditionally consisting of pork, prawns, vegetables, bún (rice vermicelli), fresh herbs and other ingredients wrapped in Vietnamese bánh tráng. In southern Vietnam, it is referred to as gỏi cuốn. *Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander. * Nem chua rán are a type of ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Cuốn
Nem (Vietnamese language, Vietnamese: món nem) refers to various dishes in Vietnamese cuisine, Vietnamese, depending on the locality. Nem may refer to: *Nem rán, known in foreign countries as spring rolls, fried rolls or Vietnamese Imperial rolls, are made of either minced pork or prawns, wrapped in bánh tráng and deep fried. In southern Vietnam, it is referred to as chả giò. Nem rán rế is a similar dish as nem rán; however, it is wrapped in woven bánh tráng. *Nem cuốn (Gỏi cuốn in southern Vietnam), nem rolls, salad rolls, or summer rolls, is a Vietnamese dish traditionally consisting of pork, prawns, vegetables, bún (rice vermicelli), fresh herbs and other ingredients wrapped in Vietnamese bánh tráng. In southern Vietnam, it is referred to as gỏi cuốn. *Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Bì
Nem (Vietnamese: món nem) refers to various dishes in Vietnamese, depending on the locality. Nem may refer to: *Nem rán, known in foreign countries as spring rolls, fried rolls or Vietnamese Imperial rolls, are made of either minced pork or prawns, wrapped in bánh tráng and deep fried. In southern Vietnam, it is referred to as chả giò. Nem rán rế is a similar dish as nem rán; however, it is wrapped in woven bánh tráng. *Nem cuốn (Gỏi cuốn in southern Vietnam), nem rolls, salad rolls, or summer rolls, is a Vietnamese dish traditionally consisting of pork, prawns, vegetables, bún (rice vermicelli), fresh herbs and other ingredients wrapped in Vietnamese bánh tráng. In southern Vietnam, it is referred to as gỏi cuốn. * Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander. *Nem chua rán are a type of ''nem'' made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Chạo
Nem (Vietnamese: món nem) refers to various dishes in Vietnamese, depending on the locality. Nem may refer to: *Nem rán, known in foreign countries as spring rolls, fried rolls or Vietnamese Imperial rolls, are made of either minced pork or prawns, wrapped in bánh tráng and deep fried. In southern Vietnam, it is referred to as chả giò. Nem rán rế is a similar dish as nem rán; however, it is wrapped in woven bánh tráng. *Nem cuốn (Gỏi cuốn in southern Vietnam), nem rolls, salad rolls, or summer rolls, is a Vietnamese dish traditionally consisting of pork, prawns, vegetables, bún (rice vermicelli), fresh herbs and other ingredients wrapped in Vietnamese bánh tráng. In southern Vietnam, it is referred to as gỏi cuốn. * Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander. *Nem chua rán are a type of ''nem'' made ... [...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] |
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] |
Nem Chua Rán
Nem chua rán is one of the best-known foods eaten by teenagers in Vietnam. Ingredients * Pork meat * Pork skin * Garlic * Fish sauce * Spices * Cucumbers, papayas, chilli sauce How to make it # Making nem: To make sour fried spring rolls, you should use sweet nem, or nem chua just finished, not fermented silage. Note: after the rolls mixing is finished, you do not use banana leaves, squeeze rolls into bite-size pieces. To rolls around 3–5 hours is the most delicious fried. # Tempura: Roll each piece of dough fried rolls over ruffled. If you like, you can roll over a layer of flour, one egg layers and finally rolling over ruffled fried dough. This is done exactly the same as when cooked meat fried or cheese sticks. # Fry: Let oil into a frying pan, heat, and then let each roll fried until golden, pick up for oil drain. Finished Nem-chua-ran2.jpg, Nem chua rán with cucumber and chilli sauce Nem chua rán is served with chilli sauce and cucumbers or papayas.Google: ... [...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] |
Gỏi Cuốn
''Gỏi cuốn'' or nem cuốn, salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, ''bún'' (rice vermicelli), and other ingredients wrapped in Vietnamese '' bánh tráng'' (commonly known as rice paper or cold roll). Unlike other spring roll dishes which are believed to be originated from China, Vietnamese gỏi cuốn is the country's creation using rice paper. Gỏi cuốn are served fresh, unlike similar rolls that are served fried, like the Vietnamese '' chả giò''. They are served at room temperature (or cooled) and are not deep-fried or cooked on the outside. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants. Preparation The '' bánh tráng'' (rice paper) is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top. The fresh ''gỏi cuốn'' is then rolled up and ready to be eaten. ''G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gỏi Cuốn
''Gỏi cuốn'' or nem cuốn, salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, ''bún'' (rice vermicelli), and other ingredients wrapped in Vietnamese '' bánh tráng'' (commonly known as rice paper or cold roll). Unlike other spring roll dishes which are believed to be originated from China, Vietnamese gỏi cuốn is the country's creation using rice paper. Gỏi cuốn are served fresh, unlike similar rolls that are served fried, like the Vietnamese '' chả giò''. They are served at room temperature (or cooled) and are not deep-fried or cooked on the outside. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants. Preparation The '' bánh tráng'' (rice paper) is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top. The fresh ''gỏi cuốn'' is then rolled up and ready to be eaten. ''G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
