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Vietnam Cuisine - Banana (Chuoi)
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Viet Nam Cuisine
About Vietnamese cuisine
Balut (Trung vit lon)
Banh Chung and banh Tet (Boiled rice and pork cakes)
Bánh mì kẹp thịt (Vietnamese Sandwich)
Banh xeo (Vietnamese crepe-type pancakes )
Ca nuong trui (Bare fried fish)
Canistel or Eggfruit (Trung ga)
Bananas offer various mineral substances and energy. Bananas are not only a delicious fruit when ripe, but green bananas are also part of some dishes.
is mixed in delicious salads.
trunks, when young, can be eaten as a vegetable, and
banana tree roots
can be cooked with fish, or mixed in salads.
Several banana varieties grow all over the country.
are the most popular kind; they are small and smell sweet when ripe.
Ngu and Cau bananas
are small with a thin peel.
are short, big, and straight, and can be fried or cooked in meals.
Tra Bot bananas
are widely planted in the south; their peel is yellow or brown when ripe with a white pulp. When Tra Bot bananas are not ripe, they taste sour. In the Southeast, there are a lot of
. They look like Cau bananas, but their peel is thicker and their pulp is not as sweet.
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