Vietnamese cuisine - Revision history

Fire: Marked this version for translation

2025-07-03T23:41:54Z

Marked this version for translation

Fire at 23:28, 3 July 2025

2025-07-03T23:28:08Z

← Older revision		Revision as of 08:28, 4 July 2025
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			<languages />
			<translate>
	{{short description\|Culinary traditions of Vietnam}}		{{short description\|Culinary traditions of Vietnam}}
	{{Culture of Vietnam}}		{{Culture of Vietnam}}
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	[[Category:Articles containing video clips]]		[[Category:Articles containing video clips]]
	{{二次利用\|date=23 May 2025, at 08:04}}		{{二次利用\|date=23 May 2025, at 08:04}}
			</translate>

Fire: /* Exotic dishes */

2025-07-03T23:22:31Z

Exotic dishes

← Older revision		Revision as of 08:22, 4 July 2025
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	[[Shark fin soup\|Shark fins]] are imported in massive amounts by Vietnam.		[[Shark fin soup\|Shark fins]] are imported in massive amounts by Vietnam.

	[[Anthony Bourdain]], the host chef of [[Travel Channel]]'s ''[[Anthony Bourdain: No Reservations]]'', wrote in April 2005: "...everything is used—and nothing wasted in Vietnam."~~<ref name="Bourdain"/>~~ Animal parts that are often disposed of in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chicken [[Testicles as food\|testicles]] and undeveloped eggs are stir-fried with vegetables and served as an everyday dish.		[[Anthony Bourdain]], the host chef of [[Travel Channel]]'s ''[[Anthony Bourdain: No Reservations]]'', wrote in April 2005: "...everything is used—and nothing wasted in Vietnam." Animal parts that are often disposed of in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chicken [[Testicles as food\|testicles]] and undeveloped eggs are stir-fried with vegetables and served as an everyday dish.

	Many of the traditional northern Lunar New Year dishes such as ''{{ill\|thịt đông\|vi}}'', ''[[giò thủ]]'', and ''canh măng móng giò'' involve the use of pig heads, tongues, throats and feet. Pig and beef tails, as well as chicken heads, necks and feet, are Vietnamese favorite beer dishes. ''Bóng bì'', used as an ingredient in ''canh bóng''—a kind of soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the northern part of Vietnam, different kinds of animal blood can be made into a dish called ''[[tiết canh]]'' by whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.		Many of the traditional northern Lunar New Year dishes such as ''{{ill\|thịt đông\|vi}}'', ''[[giò thủ]]'', and ''canh măng móng giò'' involve the use of pig heads, tongues, throats and feet. Pig and beef tails, as well as chicken heads, necks and feet, are Vietnamese favorite beer dishes. ''Bóng bì'', used as an ingredient in ''canh bóng''—a kind of soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the northern part of Vietnam, different kinds of animal blood can be made into a dish called ''[[tiết canh]]'' by whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.

Fire: /* Noodle soups */

2025-07-03T23:21:17Z

Noodle soups

← Older revision		Revision as of 08:21, 4 July 2025
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	\|-		\|-
	\|''[[Phở]]''		\|''[[Phở]]''
	\|A noodle soup with a rich, clear broth made from a long boiling of meat and spices, its many varieties are made with different meats (most commonly beef or chicken) along with beef meatballs. ''Phở'' is typically served in bowls with spring onion, (in ''phở tái'') slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the south, bean sprouts and various herbs are also added.~~<ref name=SPOON-UNI/>~~		\|A noodle soup with a rich, clear broth made from a long boiling of meat and spices, its many varieties are made with different meats (most commonly beef or chicken) along with beef meatballs. ''Phở'' is typically served in bowls with spring onion, (in ''phở tái'') slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the south, bean sprouts and various herbs are also added.
	\|-		\|-
	\| ''Phở satế''		\| ''Phở satế''

Fire: Created page with "{{short description|Culinary traditions of Vietnam}} {{Culture of Vietnam}} Phở bò}} (beef noodle soup) from the city of {{lang|vi|Hội An|italic=no}} – different regions have different recipes for their {{lang|vi|phở}}.]] Bún chả}}, a dish of grilled pork and noodle and herbs]] File:Bún bò Huế minh28397.jpg|200px|thumb|{{lang|vi|..."

2025-07-03T23:17:29Z

Created page with "{{short description|Culinary traditions of Vietnam}} {{Culture of Vietnam}} thumb|250px|{{lang|vi|[[Pho|Phở bò}} (beef noodle soup) from the city of {{lang|vi|Hội An|italic=no}} – different regions have different recipes for their {{lang|vi|phở}}.]] thumb|250px|{{lang|vi|[[Bun cha|Bún chả}}, a dish of grilled pork and noodle and herbs]] File:Bún bò Huế minh28397.jpg|200px|thumb|{{lang|vi|..."

Show changes

← Older revision		Revision as of 08:22, 4 July 2025
Line 870:		Line 870:
	[[Shark fin soup\|Shark fins]] are imported in massive amounts by Vietnam.		[[Shark fin soup\|Shark fins]] are imported in massive amounts by Vietnam.

	[[Anthony Bourdain]], the host chef of [[Travel Channel]]'s ''[[Anthony Bourdain: No Reservations]]'', wrote in April 2005: "...everything is used—and nothing wasted in Vietnam."~~<ref name="Bourdain"/>~~ Animal parts that are often disposed of in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chicken [[Testicles as food\|testicles]] and undeveloped eggs are stir-fried with vegetables and served as an everyday dish.		[[Anthony Bourdain]], the host chef of [[Travel Channel]]'s ''[[Anthony Bourdain: No Reservations]]'', wrote in April 2005: "...everything is used—and nothing wasted in Vietnam." Animal parts that are often disposed of in many Western countries are used fully in Vietnamese cooking. Organs, including lungs, livers, hearts, intestines and bladders of pigs, cattle, and chickens are sold at even higher prices than their meat. Chicken [[Testicles as food\|testicles]] and undeveloped eggs are stir-fried with vegetables and served as an everyday dish.

	Many of the traditional northern Lunar New Year dishes such as ''{{ill\|thịt đông\|vi}}'', ''[[giò thủ]]'', and ''canh măng móng giò'' involve the use of pig heads, tongues, throats and feet. Pig and beef tails, as well as chicken heads, necks and feet, are Vietnamese favorite beer dishes. ''Bóng bì'', used as an ingredient in ''canh bóng''—a kind of soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the northern part of Vietnam, different kinds of animal blood can be made into a dish called ''[[tiết canh]]'' by whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.		Many of the traditional northern Lunar New Year dishes such as ''{{ill\|thịt đông\|vi}}'', ''[[giò thủ]]'', and ''canh măng móng giò'' involve the use of pig heads, tongues, throats and feet. Pig and beef tails, as well as chicken heads, necks and feet, are Vietnamese favorite beer dishes. ''Bóng bì'', used as an ingredient in ''canh bóng''—a kind of soup, is pig skin baked until popped. Steamed pig brains can be found almost everywhere. Also in the northern part of Vietnam, different kinds of animal blood can be made into a dish called ''[[tiết canh]]'' by whisking the blood with fish sauce and cold water in a shallow dish along with finely chopped, cooked duck innards (such as gizzards), sprinkled with crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. It is then cooled until the blood coagulates into a soft, jelly-like mixture and served raw.