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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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Marinated
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or ginger). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, for religious reasons, with several suggested possible causes
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Boiled Egg
Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while for a soft-boiled egg the yolk, and sometimes the white, remain at least partially liquid. A few different methods are used to make boiled eggs other than simply immersing them in boiling water. Boiled eggs can also be cooked below the boiling temperature, via coddling, or they can be steamed. The egg timer was named due to its common usage in timing the boiling of eggs
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Braised
Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor)
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Coconut Juice
Coconut water is the clear liquid inside coconuts (which are fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development
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Tết
Tết ([tet˧˥] or [təːt˧˥]), or Vietnamese New Year, is the most important celebration in Vietnamese culture. The word is a shortened form of Tết Nguyên Đán, which is Sino-Vietnamese for "Feast of the First Morning of the First Day". Tết celebrates the arrival of spring based on the Vietnamese calendar, which usually has the date falling in January or February. Vietnamese people celebrate the Lunar New Year annually, which is based on a lunisolar calendar (calculating both the earth's movement around the sun and the moon around the earth). Tết is generally celebrated on the same day as Chinese New Year, except when the one-hour time difference between Vietnam and China results in new moon occurring on different days. It takes place from the first day of the first month of the Vietnamese calendar (around late January or early February) until at least the third day
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Veneration Of The Dead
The veneration of the dead, including one's ancestors, is based on love and respect for the deceased. In some cultures, it is related to beliefs that the dead have a continued existence, and may possess the ability to influence the fortune of the living. Some groups venerate their direct, familial ancestors. Certain faith communities, in particular the Roman Catholic Church, venerate saints as intercessors with God, as well as pray for departed souls in Purgatory. In Europe, Asia, and Oceania, and in some African and Afro-Diasporic cultures, the goal of ancestor veneration is to ensure the ancestors' continued well-being and positive disposition towards the living, and sometimes to ask for special favours or assistance. The social or non-religious function of ancestor veneration is to cultivate kinship values, such as filial piety, family loyalty, and continuity of the family lineage
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