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Tương Dương District
''Tương'' (, vi-hantu, 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by Vietnamese Buddhist monks. It is also the most typical dipping sauce for summer rolls (). The paste, which is generally dark brown in color, is produced by adding the fungus ''Aspergillus oryzae'' to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami flavor. Other ingredients, such as glutinous rice or maize powder, salt, or water, may also be used. is similar to the Chinese yellow soybean paste, though the latter is generally saltier and thicker in texture. may range in consistency from a thick paste to a thin liquid. Some varieties, such as that prepared in Central Vietnam, are watery, with soli ... [...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] |
Yellow Soybean Paste
Yellow soybean paste is a Fermented bean paste, fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of Northern and southern China, northern China. Etymology In Chinese, the full name of the condiment is ''huángdòu jiàng'' (), but it is commonly referred to as just ''huáng jiàng'' ("yellow paste"). Description Although it is made from yellow soybeans, the paste itself is not so much yellow as light to dark brown or even black in color. Wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may be used as a preservative. Usage Yellow soybean paste is used most notably in the noodle dish called ''zhajiang mian'' ("fried sauce noodles"), in which the yellow soybean paste is fried together with ground pork, then poured over the top of thick wheat flour noodles. Outside of Beijing, sweet bean sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh ướt Thịt Nướng
In Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''bánh'' refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called ''bánh'', but the term may also refer to certain varieties of noodle and fish cake dishes, such as ''bánh canh'' and ''bánh hỏi''. Each variety of ''bánh'' is designated by a descriptive word or phrase that follows the word ''bánh'', such as '' bánh bò'' () or '' bánh chuối'' (). ''Bánh'' that are wrapped in leaves before steaming are called '' bánh lá'' (). In Vietnamese, the term ' is not limited to Vietnamese cuisine: it applies equally to items as varied as fortune ... [...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] |
Chạo Tôm
''Chạo tôm'' is a traditional Vietnamese dish that comes from the Huế region of Central Vietnam. It consists of shrimp surimi grilled on a sugar cane Sugarcane or sugar cane is a species of tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fib ... stick. It is often presented as a dish during large banquets prepared for weddings, holidays, or similar special events. Chao tom.jpg, ''Chạo tôm'' See also * List of seafood dishes * References *. * . Culture in Huế Shrimp dishes Sugar foods Vietnamese seafood dishes {{Vietnam-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bò Bía
Popiah (, Teochew Peng'im: boh⁸ bian²) is a Fujianese/ Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century. Etymology In the Chaoshan dialect and Hokkien language, ''popiah'' is pronounced as /poʔ˩piã˥˧/ (), which means "thin flatbread/cake". Depending on the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ (), which is the etymological origin of "lumpia" in the Philippines and Indonesia. It is referred to as ''rùnbǐng'' () or ''báobǐng'' () in Mandarin, and also as ''bópíjuǎn'' (). Wrappe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phở
Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat – usually beef (), and sometimes chicken (). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants nationwide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish. Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam. After the Vietnam War, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilli Sauce
Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be Scoville scale, hot, Sweetness, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include Sucrose, sugar in their preparation, such as the Thai sweet chili sauce and Filipino ''agre dulce'', which adds sweetness to their flavor profile.'' Handbook of Vegetable Preservation and Processing'' pp. 162–164.''The Asian Grocery Store Demystified'', Linda Bladholm pp. 58–61 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plum Sauce
Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums or other fruit such as peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers. Detroit-style plum sauce is a variation of Chinese-American plum sauce found in most Chinese restaurants in the southeastern Michigan area. It is a watery, sweet, vinegar-based sauce that offers a much weaker flavor compared to traditionally prepared plum sauce. See also * Duck sauce: an American-Chinese sweet sour fruit sauce * Sweet and sour sauce: several kinds * Tkemali: plum sauce of Georgia (Caucasus) * Mumbo sauce: trade name of an American sauce * Hoisin sauce: sauce based on fermented soybean paste * Oyster sauce * Siu haau sauce: a primary Chinese barbecue sauce * Soy sauce: a saline sauce based on fermented soybean * Chamoy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. Tomato sauce typically has a thinner consistency than tomato paste and tomato purée,, however tomato sauces may use either as an ingredient. In dishes tomato sauces are common for meat and vegetables such as in stews, but they are perhaps best known as bases for Italian pasta or pizza dishes, or in Mexican Salsa (food), salsas. In countries such as the United Kingdom, India, Pakistan, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call ket ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hà Tây Province
Hà Tây () was a former provinces of Vietnam, province of Vietnam, in the Red River Delta, now part of Hanoi. Geography Hà Tây province was located in the Red River Delta bordering Hanoi municipality, Hưng Yên Province, Hưng Yên, Hà Nam Province, Hà Nam, Hòa Bình Province, Hòa Bình, and Phú Thọ Province, Phú Thọ provinces. The Vietnamese people, Việt account for 99% of the province's population; the remaining population is of the Muong people, Mường and Yao people, Dao ethnic groups. The subtropical monsoon climate is divided into three geographic microclimates: the plains, with a hot and humid climate dominated by marine winds; the foothills, with a continental climate affected by western winds; and the montane centering on the peaks of Ba Vì, with a cool climate and an average temperature of 18 °C. Famous sites include Hương Temple, Tây Phương Temple, and hundreds of caves, which were used as homes. Most festivals and activities in Hà T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
