Translations:Vietnamese cuisine/43/en: Difference between revisions

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Message definition (Vietnamese cuisine)
== Vietnamese utensils ==
[[File:Meal tray, Northern Viet - Vietnamese Women's Museum - Hanoi, Vietnam - DSC04291.JPG|thumb|A traditional set of serving utensils used in Northern Vietnam up to the 20th century include: wooden tray, 'small bottom' bowls (''bát chiết yêu''), stoneware dishes, flat chopsticks (for portioning rice), chopsticks and ladle (for sharing soup)]]
{| class="wikitable"
|
* [[Basket]], various kinds (''rổ'' or ''rá'')
* [[Bowl (vessel)|Bowl]] (small bowl: ''bát'' in northern Vietnam or ''chén'' in southern Vietnam; large bowl: ''tô'')
* [[Chopsticks]] (''đũa'')
* Chõ – a kind of steamer to cook [[glutinous rice]]
* [[Clay pot cooking]] (''thố đất'')
* [[cup]] (''cốc'' or ''ly'')
* [[Ladle (spoon)|Dipper]] (''gáo'')
* Flat drying basket (''nong'' or ''nia'')
* [[Knife]] (''dao'')
|
* [[Mill (grinding)|Mill]] (''cối xay gạo'')
* [[Mortar and pestle|Mortar]] (''cối giã'')
* [[Pestle]] (''chày'')
* [[Plate (dishware)|Plate]] (''dĩa'' or ''đĩa'')
* [[Pottery|Pot]], various kinds (''nồi'' and ''niêu'')
* [[Spoon]] (''thìa'' in northern Vietnam or ''muỗng'' in southern Vietnam)
* [[Teacup]] (''tách'' or ''chén uống trà'')
* [[Teapot]] (''ấm pha trà'')
* [[Tray]], various kinds (''mâm'' and ''khay'')
|}

Vietnamese utensils

A traditional set of serving utensils used in Northern Vietnam up to the 20th century include: wooden tray, 'small bottom' bowls (bát chiết yêu), stoneware dishes, flat chopsticks (for portioning rice), chopsticks and ladle (for sharing soup)
  • Mill (cối xay gạo)
  • Mortar (cối giã)
  • Pestle (chày)
  • Plate (dĩa or đĩa)
  • Pot, various kinds (nồi and niêu)
  • Spoon (thìa in northern Vietnam or muỗng in southern Vietnam)
  • Teacup (tách or chén uống trà)
  • Teapot (ấm pha trà)
  • Tray, various kinds (mâm and khay)
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