Pho is a traditional dish of Vietnam, can also be considered one of the typical dishes Vietnam cuisine. Pho is the main component of noodles and broth (or broth in a way called the South) with beef or chicken sliced ​​thin. Also accompanying condiments such as soy sauce, pepper, lime juice, fish sauce, chili ... These spices are added depending on the taste of each user. Noodle dishes usually as eating breakfast in the morning or night, but in the big cities are enjoying dishes throughout the day. The southern provinces of Vietnam and some other regions are displayed noodle plate table includes the herbs such as onions, the price and the coriander leaves, basil, coriander which is characteristic of pho leaves; however in Hanoi does not have this raw vegetables disc. Pho or beef noodle soup usually chicken, but sometimes there are other variations as pork noodle soup, shrimp soup, noodle frog, though without much success.

Noodle boiler water is usually water is used in security from beef bones (if housewives not much experience to deodorize the beef bones can be replaced with pork bone), devotees, together with many spices including cinnamon, salmon, grilled ginger, cardamom, cloves, coriander, roasted shallots. Meat for beef pho (with all sorts of muscle, studded, made re bucket or ripe) or chicken (boiled old chicken, shredded meat for tasty fresh meat). "Noodle" is traditionally made from rice flour, coated with a thin sheet and cut into fiber. Pho always enjoy while still hot.

To get the pho is delicious depending heavily on the experience and know-how of the traditional processing, which is important especially water pot.

Currently pho has become famous around the world, we can say in Korean as Pho is becoming one of the most favorite dishes, or in the US can easily find one at every noodle shop city...

Mi Quang is a signature dish of Quang Nam, Vietnam, along with high food upstairs.

Today, when it comes to pasta Quang not necessarily talking about special dishes of Quang Nam - Da Nang which refers to a dish typical of the central general. Quang noodles are usually made from rice flour noodles with pulverization and coated in layers of wafers, then move horizontally to approximately 2mm thin noodles. Noodles made of wheat flour is mixed with some additives to achieve crispness, toughness. Under layers of bread are assorted vegetables, lean pork on noodles, shrimp, chicken broth with stewed from pork bones are. They also add more dry roasted peanuts and retired stamp, chopped green onions, herbs, red pepper ... Usually very little water.

vietnam is famous with its traditional and delicious dishes. All of them easioly bring to anyone's mouth indeed, but as myself, I enjoy spring rolls best. Spring rolls are lightly fried rice - paper rolls, smaller and crispier than Chinese egg rolls but more flavorful. They are filled with highly seasond morsels of crab, shrimp, chopped vegetables, onion, mushroom, vermicelli and eggs. To prepare them, place the above mentioned filling on a thin rice pancake, roll up then fry. Finally, spring rolls, when fully prepared, are wrapped into somes kinds of fresh vegetables, then doused in fish sauce. My mother ussually cooks spring rolls for me, espeicially on important days in year, such as Tet holiday. when I eat them, i feel all of my mother's love that she reserves for me. To me, they're like the most speicial dish in this world.

Tham Khảo: ( bánh này là bánh xèo chứ hong pải là bánh kếp )

Bạn Tham khảo bài này nha chứ bài kia hong có bít :<

Vocabulary:

When it comes to enjoyment, what I find the most interesting is to go traveling to different places and try the local cuisine there. In my journeys, I was strikingly impressed by many kinds of food, one of which is crispy pancake - also known as Banh Xeo. The ingredients to make flour mixture include rice flour, coconut cream, turmeric, onions and salt, mixed with water. The batter is then added into a frying pan brushed with vegetable oil and forms a thin pancake. After about two minutes, the cooker will scatter some pork, shrimps and sprouts on half of the cake then fold it in half to cover the filling and cook for thirty seconds. The dish is often served with traditional sauce made from fish sauce mixed with lemon, garlic and chilli. An interesting feature about Banh Xeo is the way people eat them. The pancake will be cut into two to three pieces and rolled in sheets of rice paper together with some lettuces. The roll is dipped into the prepared sauce, which creates a stunning combination of flavor. In one bite, customers can feel the crispness, a little bit sweetness, fat and freshness of the vegetables and just want to eat more. To sum up, coming to Vietnam, if you want to explore the culinary culture here, Banh Xeo will be an amazing experience that should not be missed.

Tham Thảo
Cre chínhh: ttps://download.vn/doan-van-tieng-anh-ve-mon-an-yeu-thich-46111
Everyone will have their own way to relax, relax, relieve stress and fatigue. For me, the most interesting thing is to enjoy the food that I love. Among my favorites, not to mention pancake. Pancake is almost impossible to become familiar with in a busy life especially for me . IIt is a simple dish that can be made at home, a fast food and one that not only adults but also children love. If you want to make it more delicious, I think you should add some honey. When you eat, you will see the plasticity, of the flour and the softness of the cake. I really love this dish.

         The world today is very developed, which means that science and technology are also very developed, they play an important part in our lives today, they have many advantages. Because they are very useful, and especially for our students. By technology, we can look up learning materials, helping us to study better. And we can also use technology to communicate with teachers more easily, especially during a pandemic like this. And now, it's even more useful to our students than learning through television, to ensure that knowledge is not lost. You can already see how great Technology is for our students, though it still has its downsides. On the Internet, there are still some bad websites, which will affect the development of students. Even so, Science and Technology are still necessary things for our life

Vietnam is famous with its traditional and delicious dishes. All of them easioly bring to anyone's mouth indeed, but as myself, I enjoy spring rolls best.

Spring rolls are lightly fried rice-paper rolls, smaller and crispier than Chinese egg rolls but more flavorful. They are filled with highly seasond morsels of crab, shrimp, chopped vegetables, onion, mushroom, vermicelli and eggs. To prepare them, place the above mentioned filling on a thin rice pancake, roll up then fry.

Finally, spring rolls, when fully prepared, are wrapped into somes kinds of fresh vegetables, then doused in fish sauce. My mother ussually cooks spring rolls for me, espeicially on important days in year, such as Tet holiday. When I eat them, i feel all of my mother's love that she reserves for me.

To me, they're the most speicial dish in this world.

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team lớp 7 điểm danh

trời làm bánh gì chả làm lại còn làm bánh xèo nữa mik cx chửa nhìn thấy cái bánh này bao giờ nên mik cx chẳng bt cách làm nữa

ancakes is one common cakes existing in Vietnam, Japan and Korea have meal outside, inside have human is shrimp, pork, bean sprouts, fried yellow được, casting a circle or folded into a semicircle. Depending on the locality in Vietnam each wheel được mà enjoy with the various features. Usually there are two styles: pour pancake pancake crispy and chewy.

In Hue, this dish is often called the bread is usually associated with pleasure and barbecue, soups sauces that include soy, liver, peanuts. In South Vietnam, the cake has to add eggs and pancakes people eat sweet and sour fish sauce. In northern Vietnam, in addition to human pancake ingredients as elsewhere adds sliced ​​jicama julienne or taro.

Vegetables served with pancakes vary, including lettuce, broccoli, lettuce, perilla, basil, bay leaves, premature leaf cold rice ... In addition leaf extract Tho, Dong Thap in more Lagerstroemia leaves, Vinh Long has more young mango leaves, in Bac Lieu have more leaves way. Picky especially in the central region of Vietnam, in addition to vegetables, also add figs tart, sour star fruit .. Therefore, people find themselves vaguely gourmet like this dish actually originated from Hue.

Other pancakes with pancake Phan Thiet in other places is the small wheel in the heart of the cup and just do not book with lettuce which drop into a bowl ripe sauce (sauce was pounding with garlic and peppers). On the way there are many shops Tuyen Quang delicious pancakes should also named "City pancakes".

Making: Rice flour, coconut milk, turmeric, rice, fragrant rice (rice rekindles her voice-a kind of rice farmers in Cambodia) soaked in water to hatch. Done for fresh technology (cake will taste better than using dry technology) or powder technology (if it is turmeric rice milling is complete let the mixture into rice mixed with pureed) into, puree mixed with rice flour soaked bloom chopped fresh technology (where used millstone to grind).
Next to dry coconut (grated coconut puree for warm water and then squeeze page squeeze water) into the mixture with the flour milling is complete, for about 30 minutes. Before pouring the chopped green onion cake (about 5 mm) to the flour mixture, and mix.
Part of filling consists of bacon (bacon), while for the salt to the pot boiled, sliced ​​shrimp (shrimp can be replaced with contract) and then sauté with salt and monosodium glutamate, mung beans boiled shell (or green beans cooked peeled tomato cooked to), prices, green beans (with coconut tofu specific content, the non-core component on top of coconut trees, chopped).
Use a large pan to frying, pour the batter into the user before a little lard and spread the pan, then use a spoon flour prices ladled into the pan (before the powder to make low heat, then after the new flour heat on to), then use that pot pan tilt pan are coated powder into a circle (as thin powder layer as crispy bread), cover again until dough is slightly ripe for workers in the middle, cover visits wait a few seconds longer and cooked crispy bread.
Sauce to put to use the pancake with delicious sauce mixed with water, lemon juice (to good not to use vinegar), sugar, a little MSG, chopped carrots, chopped chilli if less spicy.

Quang noodle soups differ than most normal noodle soups in that the soups have just enough broth to barely cover the noodles. Unlike other Vietnamese noodle soup bowls whose broth will cover the noodles almost completely, Quang noodle broth is barely enough to slurp during the meal. If you do not eat a Quang noodle bowl fast enough, the broth will generally quickly be soaked up by the noodles. Quang noodle soups are generally pork and dried shrimp broth based, although some regional and family recipes will use chicken and even duck. What makes Quang noodle soups unique is the richness of the broth, the lack of it and the crushed peanut toppings on the noodles.

Vietnam is famous with its traditional and delicious dishes. All of them easioly bring to anyone's mouth indeed, but as myself, I enjoy spring rolls best.

Spring rolls are lightly fried rice - paper rolls, smaller and crispier than Chinese egg rolls but more flavorful. They are filled with highly seasond morsels of crab, shrimp, chopped vegetables, onion, mushroom, vermicelli and eggs. To prepare them, place the above mentioned filling on a thin rice pancake, roll up then fry.

Finally, spring rolls, when fully prepared, are wrapped into somes kinds of fresh vegetables, then doused in fish sauce. My mother ussually cooks spring rolls for me, espeicially on important days in year, such as Tet holiday. When I eat them, i feel all of my mother's love that she reserves for me.

To me, they're like the most speicial dish in this world.