Ẩm thực việt khi được English hóa

Té ghế ngã gẫy cả chân, đau quá. huhu

Bánh is vietnamese term translating loosely as "cake" or "bread." As such, it may, with the addition of qualifying adjectives, refer to a wide variety of sweet or savoury, distinct cakes, buns, pastries, and other similar food items from Vietnamese cuisine, which may be cooked by steaming, baking, frying, deep-frying, or boiling. In general, anything made from flour can be called bánh.
Bánh may also refer to certain varieties of noodles, such as for example bánh canh or bánh hỏi .
Each variety of bánh is designated by a descriptive word or phrase that follows the word bánh, such as bánh bò (literally "cow cake") or bánh chuối (literally "banana cake").
Bánh that are wrapped in leaves before steaming are called bánh lá (literally "leaf cakes").

There is a nearly endless variety of named dishes with the prefix bánh. What follows is a list of the most typical traditional varieties of bánh.

* bánh canh - thick noodle
* Bánh hỏi - extremely thin noodles that are woven into intricate bundles and often topped with chopped scallions and a complementary meat dish
* Bánh phở - rice noodles

Dumplings

* bánh bao ball-shaped bun filled with pork and/or other ingredients
* Bánh bột lọc, dumplings
o Bánh bột lọc trần - dumplings with wrappers made of tapioca starch; similar to Chaozhou
o Bánh bột lọc lá - tiny rice flour dumplings stuffed with shrimp and ground pork and wrapped in a banana leaf; from Hue
* bánh cam - deep-fried glutinous rice sesame balls filled with sweetened mung bean paste; from southern Vietnam
* Bánh ít - small stuffed glutinous rice flour balls
o Bánh ít trần- "naked" small stuffed glutinous rice flour balls
* Bánh khúc- glutinous rice ball
* Bánh nậm - flat rice flour dumpling from Hue stuffed with minced pork and mushroom, and seasoned with pepper and spices; wrapped in a banana leaf
* bánh phu thê - (literally "husband and wife cake"; a sweet cake made of rice or tapioca flour and gelatin, filled with mung bean paste; also spelled bánh xu xê)
o Bánh phu thê bột bán (husband and wife cakes made with tapioca pearls)
* bánh rán - deep-fried glutinous rice sesame balls filled with sweetened mung bean paste; from northern Vietnam
* bánh tẻ, small steamed rice cake wrapped with leaves of some local trees into a long, thin cylindrical shape, and boiled thoroughly

Pancakes

* bánh bèo - small steamed savory rice cakes
* Bánh căn - a southern specialty consisting of small pancakes made with quail eggs, cooked in small clay pans
* bánh đúc, rice cake or corn cake eaten as a dessert or savory meal
* Bánh rế - deep-fried pancake
* Bánh khọt- a southern specialty consisting of small, fried rice flour pancakes

- bánh xèo coconut milk-flavored crepes

* Rolls
* bánh cuốn - steamed rice roll
* Bánh tôm - shrimp patties
o Bánh tôm Hồ Tây- a shrimp patty specialty originating from the area around west lake (Hồ Tây), Hanoi

Rice paper

* bánh tráng - rice paper
* bánh ướt - steamed rice paper

Sandwiches

* bánh mì - Vietnamese sandwich

Sweet cakes

* bánh bò - "cow cake," made from glutinous rice flour and coconut milk, with a honeycomb-like texture
* bánh cáy , rectangular-shaped sweet dessert made by roasting and grinding glutinous rice and other ingredients
* bánh da lợn - colored steamed layer cake made from tapioca starch, rice flour, coconut milk and/or water, sugar, and other ingredients
* bánh đúc, rice cake or corn cake eaten as a dessert or savory meal
* bánh chuối - banana cake
* Bánh khoai môn - taro cake
* Bánh tiêu - hollow doughnuts

bánh khoai mì- sweet cassava cake

Dishes for special occasions

chả lụa = vietnamese ham
chả cá viên = fish ball
chả cá chiên (theo kỉu miếng tròn tròn) = fried fish paste = fried fish spread
Com hen (cơm hến) is a popular dish for the low-budgeted customers in the city of Hue and the vicinity
Mam: fermented fish in various styles
Bo kho (Bò kho): Vietnamese beef and vegetable stew, often cooked with warm, spicy herbs and served very hot with French baguettes for dipping.
* Prawn paste cake (Cha tom): (a variant of the Chao tom, eaten often with Com tam)
* Canh Chua: Vietnamese sour soup - typically with fish, pineapples, tomatoes, herbs, beansprouts, when made in style of a hotpot, it is called Lau Canh Chua.
* Bun Mang Vit (Bún Măng Vịt): Bamboo and duck noodle soup.
* Nem Nguoi (Nem Nguội): A Hue dish and a variation of the Nem nuong meatballs, these also come from Central Vietnam. They are chilled, small and rectangular in shape, and stuffed with vermicelli. The reddish meat is covered with peppers and typically a chilli. Very spicy, eaten almost exclusively as a cocktail snack.
Banh Bot Chien (Bánh Bột Chiên): A Chinese influenced pastry with many versions all over Asia, the Vietnamese version features a special tangy soy sauce on the side.
* Paté Chaud: A French inspired meat-filled pastry. Characterized by flaky crust and either pork or chicken as the filling.
* Cha-lua: sausage made with pork, potato starch and fish sauce.
* Cao lầu: A Hoi An dish, made of specially burnt flavoured egg noodles topped with meats.
* Banh trang: These are large round flat rice crackers which when heated enlarges into round, easily shattered pieces. They can be eaten separately, although it is most commonly added into the vermicelli, noodle dishes e.g. in cau lau, mi quang...Many 'banh trang' that exists include the clear sesame seed ones, prawn-like cracker with dried spring onions, sweet milk etc...

* Banh Mi Thit (Bánh mì kẹp thịt) Vietnamese baguette, French bread containing paté, Vietnamese mayo, different selections of Vietnamese cold cuts and deli (a large variety, most commonly with ham, head cheese, and a Vietnamese bologna), pickled daikon and carrot, cucumber slices. Often garnished with coriander, black pepper. This food is common everywhere in Vietnam as a favorite of factory workers and school kids and eaten for any meal of the day, commonly breakfast and lunch. There are a wide variety of banh mi (with different meats) and many shops have popped up across North America serving primarily Banh mi.
o Breakfast Banh mi: stuffed with scrambled eggs, scrambled eggs and canned sardines, or the more popular version eaten widely for breakfast in Vietnam: Eggs fried sunny-side-up with onions, sprinkled with Soy sauce and eaten with a fresh (and sometimes buttered) baguette.
* Bò 7 Món: Vietnamese seven courses of Beef. A less popular version is the Ca 7 Mon (Cá 7 Món) - or, seven courses of fish

Banh xeo (Bánh xèo) Crepe made out of rice flour with tumeric, shrimps with shelves on, slivers of fatty pork/rebecca , sliced onions, and sometimes button mushrooms, fried in one or two teaspoons of oil, usually coconut oil, which is the most popular oil used in Viet Nam. It is eaten with lettuce and various local herbs and dipped in Nước chấm or sweet fermented peanut butter sauce. Rice papers are sometimes used as wrappers to contain banh xeo and the accompanying vegetables. Com tam (Cơm tấm) – Grilled pork (either ribs or shredded) plus a Vietnamese dish called bi (bì) (thinly shredded pork mixed with cooked and thinly shread pork skin) over broken rice (what the words "com tam" actually mean in Vietnamese) and sweet and sour fish sauce.. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake, trung hap (trứng hấp) and grilled prawns.
* Spring rolls aka Egg roll (Nem rán or Chả giò) – deep fried flour rolls filled with pork meat, yam, crab, shrimp, rice vermicelli, mushrooms ("wood ear" variety) and other ingredients. The spring roll goes by many names - as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent paper rolls (discussed below as "Summer Rolls") that are dipped in water to soften and then rolled up with various ingredients. Traditionally these rolls are made with a rice paper wrapper but in recent years Vietnamese chefs have changed the recipe to use a flour based wrapper rolls.
* Summer rolls aka Spring rolls (Gỏi cuốn) also known as Vietnamese fresh rolls. They are rice paper rolls that often include shrimp, herbs, pork, rice vermicelli and other ingredients wrapped up and dipped in Nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as there are numerous different kinds of spring rolls with different ingredients in them. They include:
o Bi cuon: (Rice paper rolls with the bi (bì) mixture of thinly shredded pork and thinly shredded pork skin tossed with powdered toasted rice, among other ingredients, along with salad)
o Bo bia (Bò bía): Stir fried jimica and carrots, Chinese sausage, shredded scrambled eggs, all wrapped with vermicelli noodle in a rice paper roll. Dipped into a spicy peanut sauce (with freshly roasted and grounded peanuts).
o Ca cuon (Cá cuốn): A roll with fish and spring onions.
o Bo la lot (Bò lá lốt): not strictly a spring roll, but rather spiced beef rolled in pepper leaf (la lot)and grilled
Bun Cha Gio (Bún Chả giò): Slighltly similar to Bun Thit Nuong, except this very simple vermicelli Vietnamese cuisine boasts a couple of spring rolls served with chilli fish sauce and greens.
* Nem Nuong (Nem nướng): grilled meatballs, usually made of seasoned pork. Often reddish in color due to food coloring additive and with a distinct taste, grilled on skewers like kabobs. Ingredients in the marinade include fish sauce.
* Chao tom: Prawn paste/cake on sugarcane.
* Goi (Gỏi): salad. Many varieties with the most popular including:
* Goi Du Du (Gỏi đu đủ): Vietnamese papaya salad typically with shredded papaya, shrimp, slices of pork, herbs, and with a more vinegar-based rendition of Nước chấm.
* Goi Hue Rau Muong (Gỏi Huế rau muống): a salad dish originating from Hue (Central Vietnam), including water spinach (Rau Muong).
* Mi xao don (Mì xào dòn): Crispy deep-fried egg noodles, topped with a wide array of seafood, vegetables and shrimp in a delicious gravy sauce.
* Ga xa (Gà xả): Lemongrass chicken. Lemongrass beef and other meats are also popular variations.
* Bo luc lac (Bò lúc lắc): Beef cut into cubes and marinated, served over greens (usually watercress), and sauteed onions and tomatoes. Eaten with rice.
* Sup mang cua (Súp măng cua): A creamy bamboo-crab soup. Served typically as a first dish at banquets.
* Banh Cuon (Bánh cuốn): Rice flour rolls and/or pancakes sometimes stuffed with ground pork and onion. They are eaten in a variety of ways with many side dishes, including one out of a million kinds of Cha (Chả), which are Vietnamese meats spiced and flavored in a multitude of ways -often ground to a paste and cooked.
* Chao (Cháo): Rice congee. There are also a variety of different broths and meats used, including duck, chicken, etc.
* Vietnamese hotpot: a spicy variation of the Vietnamese sour soup, with many vegetables, meats and seafood, as well as some spicy herbs. Also called lau (lẩu).
* Banh beo (Bánh bèo): a central Vietnamese dish consisting of tiny and round rice flour pancakes, each served in a tiny round dish. They are topped with minced shrimp and other smaller ingredients. Dipped in Nước chấm.
Bun cha Hanoi (Bún chả Hànội): Similar to Bun Thit Nuong, Bun Cha Hanoi comes from the Northern capital of Hanoi. The difference being that the pork meat is ground and marinated, then rolled into balls, grilled and left in a bowl of Nước chấm along with pickled vegetables, daikon and carrot. The meat balls are especially savoury, having truly soaked in the sauce. It is eaten with vermicelli and greens.
* Banh Hoi (Bánh hỏi): A special Vietnamese noodle that is extremely thin and woven into intricate bundles. Often topped with spring onion and a complementary meat dish.
* Thit heo quay (Thịt heo quay): BBQ pork, often eaten at weddings (and with Banh hoi)
* Thit vit quay (Thịt vịt quay): Roast duck, eaten over rice.
* Com ga rau thom (Cơm gà rau thơm): Vietnamese mint chicken rice. Rice cooked in chicken stock and topped with a mint (and other herbs) fried chicken (which is shredded). The rice has a unique texture and taste which the fried mint garnish enhances. Served with a special herb sauce on the side.
* Cafe sua da (Cà phê sữa) – strong coffee most often served with sweetened condensed milk at the bottom of the cup to be stirred in. A Vietnamese favorite.
* Banh bot loc (Bánh bột lọc): A Hue food, consisting of tiny rice dumplings made in a clear rice flour batter, often in a small, kind of flat tube shape. Stuffed with shrimp and grounded pork. It is wrapped and cooked inside banana leaf, served often as Vietnamese hors d'oeuvres at more casual buffet-type parties.
* Mi quang (Mì Quảng): A very popular yet extremely complicated noodle dish. Also originating from Quang Nam, Mi Quang varies in its preparation and features very sharply contrasting flavors and textures in (if prepared properly) a shallowly filled bowl of broth, noodles, herbs, vegetables, and roasted rice chip (banh trang). phở tái nạm gầu gân sách. = rare beef, weel done lightly fat beef,well done brisket, beef tendon, stewed tripe rice noodles Chả Cá = deep fried (steamed) fish paste or cake ?
chả Chie^n = deep fried Vietnamese sausages

 

Có những loại bánh mà trước giờ chưa có ai dịch nên đành phải dịch bừa vậy thôi

 

Đói
Thèm đồ ăn ở nhà

 

Dọc chả hiểu vì vì nhiều món mình chưa từng thấy,biết mỗi Banh Mi Thit,mỗi sáng xơi một cái trước khi đi học,chiều về vào nhà vệ sinh thải ra nguyên cái bánh::(::(

 

Sao không thêm hình ảnh cho sinh động
Chủ thớt chắc đầu bếp nhà hàng ah?
Hình như thiếu món "mắm" hơi bị đặc trưng của VN :p
ah, còn món xôi thì gọi là gì nhỉ? ex: xôi gà chẳng hạn?

 

Chicken Boil.. .

 

Chicken Boil . Boil là sôi chứ có phải xôi đâu pa . Sôi gà à .

Xôi, steamed glutinous rice ( có một chữ mà dịch dài thế ). Vậy xôi gà là Chicken steamed glutinous rice à .

 

cow cake <----- Bánh bò
@tv_lp: Bác đang du học àh :d

 

Giữ tên Việt lại thôi, như bọn Nhật ý, chỉ dịch cách chế biến và nguyên liệu thôi. Dịch thế này phải cảm vaĩ

 

những thứ bánh ko có trong văn hóa phương Tây thì khi dịch phải miêu tả nó ra như bánh cuốn dịch bánh cuốn - steamed rice roll là chuẩn roài

 

SB dịch chữ xôi cũng được đấy nhỉ?

Google Translation: Vietnamese » English

thiệt là vãi lúa :'>

 

trình của google cao lắm chúng mình sao hiểu được

 

nước mắm = fish sauce
nước tương = bean sauce
Cứ có nước thì cứ sauce vào

 

Cái này thư giãn chỗ nào?
Vào nhà hàng bên này lúc nào chả thế

 

còn thiểu nước bột sắn ...............

 

Sticky Rice -> Gạo dính -> Gạo Nếp -> Xôi/Bánh Nếp.

Mà đc cái là Tây nó ko phân biệt đc nguyên liệu. Phở, Hủ Tíu, Mì, Bánh Canh, & tất cả những món làm từ ngũ cốc ra thành phẩm dạng sợi, đều đc gọi bằng 1 từ 'Noodle'. Còn phân biệt cho kĩ thì cứ nghe các bạn nc ngoài đọc như đọc tên thuốc. ^^

 

Đọc xog mỏi mắt, tốn calorie nên đói ::(

 

vậy bánh da lợn ta gọi là gì?

 

Skin-Pork cake?

 

Tớ được dạy là thức ăn VN cứ để cả tên VN cho nó đỡ buồn cười