famous Vietnamese food you love at Qwang

 Cốm or absolutely referred to as green rice is a Vietnamese food you love at Qwang flattened and chewy inexperienced rice in vietnamese cuisine. It is not dyed green however is immature rice kernels roasted over very low warmth then pounded in a mortar and pestle till flattened cốm is a seasonal dish related to autumn. It can be eaten simple or with coconut shavings. The taste is slightly candy with a nutty taste. It is a famous seasonal dessert across vietnam, particularly in pink river delta cuisine. It is historically produced on the cốm vòng village in hanoi. A conventional pastry, bánh cốm (inexperienced rice cake), is made using cốm with mung bean filling. Cốm is regularly offered to worship the ancestors within the mid-autumn competition.

The green rice also can be used in a sweet soup, chè cốm. Cốm can be flatten further for a dish called cốm dẹp the various khmer humans. Flattened rice is a sort of rice dish made from uncooked, toasted, or parboiled rice grains pounded into flat flakes. They're eaten as is, toasted, fried, or used as components or toppings for different dishes. Depending on their use, they may be crispy, crunchy, chewy, or soft in texture with a mild nutty flavor. They're traditional to many rice-cultivating cultures in southeast asia and south asia.

 it is also known variously as rice flakes, overwhelmed rice, pounded rice, or pressed riceflattened rice is a breakfast staple in south asia where it's far referred to as poha, pauwa, avalakki, chivda, or aval among many other names. It is mainly popular in india, nepal, and bangladesh. Poha is made by de-husking rice grains after which parboiling or soaking them in hot water for forty five mins. They are then dried, roasted, after which flattened with rollers. They generally are available in skinny, medium, and thick sorts. Thinner sorts are ideal for cooking and use in desserts, even as thicker types are best for deep-frying.

poha can be eaten as snacks or cooked into diverse candy, savory, or highly spiced dishes. flattened rice is thought in cambodia as ambok. It's miles made by using toasting newly-harvested rice (with husks on) on a wok, then pounding the heated rice with a big wood mortar and pestle until flat. The husks are then eliminated. Ambok plays a very full-size function inside the cambodian water pageant (bon om touk). They're normally eaten blended with bananas, palm sugar, and coconut water; or roasted collectively with small shrimp. get more info