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Vietnam Cuisine - Coconut (Dua)
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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)
The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4-6 m long, pinnae 60-90 cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the fruit of the coconut palm.
The coconut palm thrives on sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall, which makes colonising shorelines of the tropics relatively straightforward. You can find the coconut growing from the Midle of Vietnam to the South, especialy you can have coconut bonbon in the mekong delta. Coconut water is also favorist drink in summer in Vietnam.
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