Translations:Vietnamese cuisine/62/en
Rice dishes
| Name | Description |
|---|---|
| Cơm chiên Dương Châu | A Chinese fried rice dish, named after the Yangzhou region in China, it is a well-known dish in Vietnam. |
| Cơm gà rau thơm (chicken and rice with mint) | This dish is rice cooked in chicken stock and topped with fried then shredded chicken, with mint and other herbs. The rice has a unique texture and taste that the fried mint garnish enhances. It is served with a special herb sauce on the side. |
| Cơm hến | Rice with clams – a popular, inexpensive dish in the city of Huế and its vicinity |
| Cơm chiên cá mặn | Fried rice with salty fermented fish and chopped snow pea and chicken |
| Cá/thịt kho | A traditional family dish of fish or pork braised in a clay pot and served with sweet and sour soup (canh chua) |
| Gà xào gừng | Chicken sauteed with ginger and fish sauce |
| Bò lúc lắc | Cubed beef sauteed with cucumber, tomatoes, onion, pepper, and soy sauce |
| Cơm lam | Rice (often glutinous rice) cooked in a bamboo tube either boiled or steamed |
| Cơm tấm | In general, grilled pork (either ribs or shredded) is mixed with bì (thinly shredded pork mixed with cooked and thinly shredded pork skin and fried ground rice) over com tam ("broken rice") and is served with sweet and sour fish sauce. Other types of meat, prepared in various ways, may be served with the broken rice. Barbecued beef, pork, or chicken are common choices and are served with the broken rice. The rice and meat are accompanied by various greens and pickled vegetables, along with a prawn paste cake (chả tôm), steamed egg (trứng hấp) and grilled prawns. |