Com Tam ( Vietnamese Traditional food

Com Tam Vietnamese Traditional Food

10/12/2014

TrFood

Cơm tấm, or broken rice, is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. Also known as Cơm tấm Sài Gòn (Saigon-style broken rice), particularly served in southern Vietnam, in Saigon.^[1]

It is usually served with grilled pork (either ribs or shredded) plus the Vietnamese dish bì (thinly shredded pork mixed with cooked and thinly shredded pork skin) over broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake, trứng hấp (steamed egg), and grilled prawns. Typically, restaurants will serve this popular combination rice plate with a small bowl of nước chấm, as well as a small bowl of soup broth (canh) with garlic chives (to cleanse the throat). The dish cơm tấm bì comes with a chả trứng egg meatloaf.

The main ingredient, broken rice, is a traditionally cheaper grade of rice produced by damage in milling. It is mainly used as a food industry ingredient in America and Europe, but in West Africa and South East Asia is used for human consumption. Broken rice has a lower fiber and nutrient content, but generally has a similar energy content to intact rice.

Reference list: https://www.google.com.au/search?q=Com+Tam+Vietnamese+traditional+food&biw=1920&bih=936&noj=1&source=lnms&tbm=isch&sa=X&ei=DsmHVIGjB5Ds8AXr9oDADw&ved=0CAgQ_AUoAQ

Victor Tran/TRTRC1203

Pho Vietnamese best traditional food

Pho Vietnamese Best Traditional Food

10/12/2014

Trfood

Many readers know exactly what pho is. Articles on pho that you find around the Internet define the dish simply as Vietnamese noodle soup, traditionally made with beef or chicken broth that is flavored with various spices and topped with various herbs. But this definition seems far too simplistic because it does not really capture the rich and intense essence of beef in the broth that can only be achieved by simmering marrow-rich beef bones on low heat for at least three hours. It does not describe the complex layers of flavor created by the herbs and spices in pho. It does not illustrate the many textures created by the chewy rice noodles, the tender beef slices and the crunchy bean sprouts in the soup.

At the very least, the description “noodle soup” may be a misnomer. Soup implies that the dish is a side dish, but in fact pho itself is the main course. Pho is a noodle dish, and not a soup dish. So if you catch the phrase “noodle soup” somewhere on this side then it’s only because I let my guard down for a moment there. Pho should be called “Vietnamese noodle” or “soup noodle” because it is a noodle dish.

You cannot expect two bowls of pho made in two separate kitchens to ever taste the same. There are many recipes of pho existing out there, with each recipe somewhat different from each other. But those are only the published ones. There are countless others that are closely held by professional chefs running popular pho restaurants, and we’ll never know what they are. So techniques in cooking and preparing pho vary from chef to chef. Variations can also depend on what type of pho is being prepared. For instance, pho bac, which is pho from the northern regions of Vietnam, is made quite differently from how pho is prepared in southern Vietnam.

The history of pho stretches only a hundred years back in Vietnam’s recent past. But just as those hundred years have shaped Vietnam into the country it is today, so do those hundred years have shaped the way pho has become. Three events in Vietnamese history have marked the history of pho

Reference list :

http://www.lovingpho.com/pho-opinion-editorial/history-and-evolution-of-vietnamese-pho/

Victor Tran/TRTRC1203

Chinese Traditional Food -- Zongzi

Zongzi (Sticky Rice Dumplings)

Zongzi are a traditional Chinese food made of glutinous rice, stuffed with different fillings, and wrapped in bamboo or reed leaves, before being steamed or boiled. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

These sticky rice dumplings are the most popular food of the Dragon Boat or (Duan Wu) Festival, but is not only made for the Festival. It is available at any time of the year, and local areas have developed their own styles and varieties of sticky rice dumplings. There are mainly two tastes to Zongzi: Sweet and Savory. Nowadays people even make Zongzi with mixed sweet and savory fillings. 

Sweet Zongzi flavors include plain zongzi, red bean zongzi, horse bean zongzi, date zongzi, rose zongzi, melon zongzi, red bean and lard zongzi, and date paste and lard zongzi.                                                                      

Sweet Zongzi

Savory Zongzi flavors include salted pork fat zongzi, sausage zongzi, ham zongzi, dried shrimp zongzi, and diced meat zongzi.

                                      

Savory Zongzi

Emma Cai

Reference: 

http://taste.fourseasons.com/wp-content/uploads/2014/03/Making-Zongzi-FS-Shanghai-2014.jpg

http://upload.icrosschina.com/2014/0530/1401437464362.jpg

https://wanderedlost.files.wordpress.com/2014/09/g-pic1835.jpg

Lebanese Tr food

Tabouli

Tabouli is a traditional Middle Eastern salad prepared from minced parsley and mint leaves, bulgur, olive oil, chopped tomatoes and cucumbers and seasonings such as garlic, red or green onions and lemon juice. Best made at least 30 minutes to one day in advance and refrigerated to develop maximum flavor, tabouli can be served with pita bread and hummus, as an appetizer with crackers, wrapped in lettuce leaves or as a side dish for meat, poultry or seafood





Tabouli Nutrition Information:

1-Rich in Heart-Healthy Fats
Tabouli may seem too high in fat to be healthy: A 1-cup serving of a typical tabouli recipe contains approximately 190 to 200 calories, with about 70 percent coming from fat, or between 14 to 15 total grams of fat. Because the primary source of fat in the dish is olive oil, however, the majority -- nearly 11 grams -- is from monounsaturated fat, a type of fat linked to a decreased risk of stroke and heart disease. Tabouli also contains smaller amounts of polyunsaturated and saturated fat.



2-High in Dietary Fiber

A 1-cup serving of tabouli may contain between 15 to 16 grams of total carbohydrates. Approximately 3 to 4 grams of these carbohydrates are supplied by dietary fiber, an amount that is about 10 percent of the daily requirement of fiber for a healthy man and 12 percent of the recommendation for a woman. The rest of the carbohydrates in a serving of tabouli are primarily supplied by starch.

 

3-Contains Incomplete Protein
Tabouli is not a rich source of protein, with around 3 grams in each 1-cup serving. The protein in tabouli does not consist of all the amino acids your body needs and is therefore considered an incomplete source of the nutrient. Tabouli can still play a role in a balanced diet containing adequate protein as long as you include protein-rich animal products or a variety of whole grains, beans, legumes, fruits and vegetables into your diet daily.

4-Excellent Source of Vitamin C

Men should have 90 milligrams of vitamin C each day, while women need about 75 milligrams. Each cup of tabouli prepared from a basic recipe provides over 20 percent of this requirement for both men and women. A diet high in vitamin C may lower your risk of cancer, osteoarthritis, hypertension and heart disease. Tabouli is also a good source of vitamin A, a nutrient that's vital for proper eye and immune system function

5-Variety of Minerals

Tabouli is a good way to include iron, magnesium, zinc, calcium, phosphorus and copper in your diet. Together, these minerals build and maintain strong bones, support the health of your immune system and aid in the synthesis of red blood cells. Tabouli can be high in sodium, with a 1-cup serving containing as much as 800 milligrams of sodium, or more than 35 percent of the sodium a healthy adult should limit himself to each day. When you're making tabouli at home, avoid adding salt to keep your sodium intake under control.



Ghadeer Alshihri

References:

http://theapplediaries.com/quinoa-tabbouleh-salad-recipe/
http://www.platform505.com/white-bean-tabbouleh/