https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AVietnamese_cuisine%2F54%2Fen 2026-11-14T06:27:03Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Vietnamese_cuisine/54/en&diff=160658&oldid=prev 2025-07-03T23:42:16Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>=== Food colourings ===<br /> [[File:Xôi ngũ sắc.JPG|thumb|&#039;&#039;[[Xôi]] ngũ sắc&#039;&#039; (five colours sticky rice) is coloured with plant-based ingredients.]]<br /> Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam.<br /> * Red – usually from [[beetroot]] or by frying [[annatto]] seeds to make oil (&#039;&#039;dầu điều&#039;&#039;)<br /> * Orange – usually used for sticky rice, comes from &#039;&#039;[[gac]]&#039;&#039;<br /> * Yellow – from [[turmeric]]<br /> * Green – from the [[pandanus amaryllifolius|pandan]] leaf or &#039;&#039;[[katuk]]&#039;&#039;<br /> * Purple – from the [[magenta plant]] (&#039;&#039;lá cẩm&#039;&#039;)<br /> * Black – in &#039;&#039;banh gai&#039;&#039; is from the [[ramie]] leaf (&#039;&#039;lá gai&#039;&#039;)<br /> * Dark brown – for stew dishes, uses &#039;&#039;nước màu&#039;&#039; or &#039;&#039;nước hàng&#039;&#039;, which is made by heating sugar to a temperature above that of [[caramel]] (170&amp;nbsp;°C).</div>

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