All translations

Enter a message name below to show all available translations.

Found 2 translations.

Name	Current message text
^h English (en)	Because of economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stirfry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like [[scallion]]s: the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.
^h Japanese (ja)	経済状況により、食材を最大限に活用して費用を節約することがベトナム料理の伝統となっている。数十年前、そして今日でも農村部では、牛は筋肉の肉から腸まであらゆる部位が使われ、何も無駄にされない。家畜（牛、豚）の質の良い部位は炒め物、スープ、その他の料理に使われ、二級品は血のソーセージやスープに使われる。[[scallion/ja\|ネギ]]のような野菜も同様で、葉の部分は細かく刻んで料理の風味付けに使われ、シャキシャキとした茎や根は植え直される。