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Nem Ran
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] |
Vietnamese Language
Vietnamese () is an Austroasiatic languages, Austroasiatic language Speech, spoken primarily in Vietnam where it is the official language. It belongs to the Vietic languages, Vietic subgroup of the Austroasiatic language family. Vietnamese is spoken natively by around 86 million people, and as a second language by 11 million people, several times as many as the rest of the Austroasiatic family combined. It is the native language of Vietnamese people, ethnic Vietnamese (Kinh), as well as the second language, second or First language, first language for List of ethnic groups in Vietnam, other ethnicities of Vietnam, and used by Overseas Vietnamese, Vietnamese diaspora in the world. Like many languages in Southeast Asia and East Asia, Vietnamese is highly analytic language, analytic and is tone (linguistics), tonal. It has head-initial directionality, with subject–verb–object order and modifiers following the words they modify. It also uses noun classifier (linguistics), classi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bird's Eye Chili
Bird's eye chili or Thai chili ( owing to its shape) is a chili pepper variety (botany), variety from the species ''Capsicum annuum'' that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species ''Capsicum frutescens'', the cultivar ''siling labuyo''. ''Capsicum frutescens'' fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild (technically feral) varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties. Description The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent. The bird's eye chili is small, but is quite hot. It measures around 50,000 – 100,000 Scoville scale, Scovil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guava
Guava ( ), also known as the 'guava-pear', is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava '' Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean and northern South America. The name guava is also given to some other species in the genus '' Psidium'' such as strawberry guava ('' Psidium cattleyanum'') and to the pineapple guava, '' Feijoa sellowiana''. In 2019, 55 million tonnes of guavas were produced worldwide, led by India with 45% of the total. Botanically, guavas are berries. Etymology The term ''guava'' appears to have been in use since the mid-16th century. The name derived from the Taíno, a language of the Arawaks as for ''guava tree'' via the Spanish for . It has been adapted in many European and Asian languages, having a similar form. Origin and distribution Guavas originated from an area thought to extend from Mexic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Bì
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 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] |
Cooking Oil
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil ( rapeseed oil), corn oil, peanut oil, sesame oil, sunflower oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic. Cooking spray is an aerosol of coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nem Chua Rán
Nem chua rán is a popular street food in Vietnam Vietnam, officially the Socialist Republic of Vietnam (SRV), is a country at the eastern edge of mainland Southeast Asia, with an area of about and a population of over 100 million, making it the world's List of countries and depende .... References Vietnamese cuisine {{Vietnam-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Coriander
''Persicaria odorata'', with common names Vietnamese coriander, rau răm (from Vietnamese), laksa leaf (calque from Malay ''daun laksa''), Vietnamese cilantro, phak phai (from Thai language, Thai: ผักแพว), praew leaf, hot mint, Cambodian mint and Vietnamese mint, is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking. But despite its other name, Vietnamese coriander is unrelated to the Mentha, mints, nor is it in the mint family Lamiaceae, but its general appearance and fragrance are reminiscent of them. It is also not closely related to coriander (family Apiaceae). ''Persicaria'' is in the family Polygonaceae, collectively known as "smartweeds" or "pinkweeds". The similarities in the tastes and smells between ''Persicaria'' and coriander and mint may be an example of convergent evolution. Food uses The leaf is primarily associated with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw ''g� ... [...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 aluminium foil and paper, or a kind of cervelat in sealed plastic. Traditionally the leaves of star gooseberry tree (chùm ruột), strawberry guava (cây ổi, ổi sẻ), cluster fig (sung), Ming aralia (đinh lăng), the oriental coral tree '' Erythrina orientalis'' (vông nem), or Indian coral tree are used to wrap nem chua, with a thick layer of banana leaves on the outside. It has a sweet-sour taste characteristic of lactic fermentations, a 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or 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, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gỏi Cuốn
''Gỏi cuốn'', () nem cuốn, salad roll, summer roll, fresh spring roll, cold roll or rice paper roll is a Vietnamese cuisine, Vietnamese dish traditionally consisting of pork, Shrimp and prawn as food, prawn, vegetables, ''bún'' (rice vermicelli), and other ingredients wrapped in ''bánh tráng'' (commonly known as rice paper or cold roll). Unlike other spring roll dishes, which are believed to originate from China, Vietnamese gỏi cuốn is a national creation using ''bánh tráng''. Gỏi cuốn are served fresh, unlike similar rolls that are fried, like the Vietnamese ''chả giò''. They are served at room temperature (or cooled) and are not cooked on the outside. 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. ''Gỏi cuốn'' can be served with ''tương xào'' (also known as hoisin sauce), which consi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Vermicelli
Rice vermicelli is a thin form of rice 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 is often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guìlín 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 language, Hokkien 米粉 (''bí-hún'', ). These include ''bīfun'' (Japan), ''bí-hún'' or ''mifen'' (Taiwan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), and ''mee hoon'' (Southern Thailand). Other names include ''num banh chok'' (Cambodia) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
