Nem Chua

picture info	Nem Chua Nem (Vietnamese: món nem) refers to various dishes in Vietnamese, depending on the locality. In Northern Vietnam, nem refer to a roll dish rice paper called nem cuon (spring roll) or nem ran (fried rolls), whereas barbecued meat is called nem nướng or cured pork meat called nem chua [...More Info...] [...Related Items...]
picture info	Nem Cuốn Gỏi cuốn, Vietnamese spring 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). Contrary to popular belief that they are from China, the fresh spring roll's origins are in Vietnam since the ingredients are different, and they are served fresh while others 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 [...More Info...] [...Related Items...]
picture info	Cam Sành The *cam sành* (Vietnamese: [kaːm ʂâɲ]) or King orange (Citrus reticulata × sinensis) is a citrus hybrid originating in Vietnam. Cam sành is Vietnamese for "terracotta orange", although the fruit is more akin to a mandarin or tangerine. The fruit may be easily recognized by its thick skin, which is typically bright green, although the skin may also be partly green and partly orange, or entirely orange [...More Info...] [...Related Items...]
picture info	Betel The betel (Piper betle) is the leaf of a vine belonging to the Piperaceae family, which includes pepper and kava. Betel leaf is mostly consumed in Asia, and elsewhere in the world by some Asian emigrants, as betel quid or in paan, with Areca nut and/or tobacco. In India and Sri Lanka a sheaf of betel leaves is traditionally offered as a mark of respect and auspicious beginnings. Occasions include, greeting elders at wedding ceremonies, New Year, offering payment to Ayurvedic physicians and astrologers where usually money and/or areca nut are kept on top of the sheaf of leaves and offered to the elders for their blessings. The betel plant is an evergreen perennial, with glossy heart-shaped leaves and white catkin [...More Info...] [...Related Items...]
picture info	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 [...More Info...] [...Related Items...]
picture info	Gỏi Cuốn Gỏi cuốn, Vietnamese spring 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). Some people believe that Vietnamese summer rolls originate in China since they are similar in form to Chinese spring rolls, Chinese biscuit rolls, and Chinese-American egg rolls. Others believe their origins are in Vietnam since the ingredients are different, and they are served fresh while others 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 [...More Info...] [...Related Items...]
picture info	Vietnamese Language Vietnamese /viˌɛtnəˈmiːz/ ( 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 [...More Info...] [...Related Items...]
picture info	Goi Cuon Gỏi cuốn, Vietnamese spring 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). Some people believe that Vietnamese summer rolls originate in China since they are similar in form to Chinese spring rolls, Chinese biscuit rolls, and Chinese-American egg rolls. Others believe their origins are in Vietnam since the ingredients are different, and they are served fresh while others 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 [...More Info...] [...Related Items...]
picture info	Chả Giò Chả giò (Vietnamese: [tɕa᷉ː jɔ̂]) also known as Nem rán (fried spring roll) in the North, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese communities [...More Info...] [...Related Items...]
picture info	Nem Rán Chả giò (Vietnamese: [tɕa᷉ː jɔ̂]) also known as Nem rán (fried spring roll) in the North, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese communities [...More Info...] [...Related Items...]
picture info	Vietnamese Coriander Persicaria odorata, known as Vietnamese coriander, is an herb whose leaves are used in Southeast Asian cooking. Other names for this herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint, laksa leaf, and praew leaf. Vietnamese coriander isn't related to the mints nor is it in the mint family Lamiaceae, but its general appearance and fragrance are reminiscent of them [...More Info...] [...Related Items...]
picture info	Bird's Eye Chili Bird's eye chili, bird eye chili, bird's chili, chile de árbol, piri piri or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia. It is often confused with a similar-looking chili derived from the species Capsicum frutescens, the cultivar "siling labuyo". Capsicum frutescens fruits are generally smaller and characteristically point to the sky. Bird's eye chili can also be found in India, particularly in Mizoram, Meghalaya, Assam, and Kerala. It is used in traditional dishes of the Kerala cuisine. This cultivar is also found in rural areas of Sri Lanka (known as kōcci, කොච්චි), where it is used as a substitute for green chilis. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with bird's eye chilis and seasoned with salt and lime juice [...More Info...] [...Related Items...]