Vietnamese

[English]

Terms in Vietnamese 141-146 of 146

ve tsin

[Vietnamese]

Monosodium glutamate. This is used as a flavour enhancer in Chinese and Japanese cookery but should be used sparingly. In Chinese markets it may be called mei jiung.

Việt quất quả đen

[Vietnamese]

Bilberry or whortleberry.

xà lách xoong

[Vietnamese]

Watercress

xa pô chê

[Vietnamese]

Sapodilla. A fruit which can be round or oval. Its thin skin is slightly rough and the flesh is dull, beige to terra cotta in colour and slightly granular with flat black seeds. Peel the skin away to reveal the apricot-coloured, honey-flavoured flesh. If it is eaten slightly under-ripe it may leave a residue of gum in the mouth. This can be dispelled by eating something fatty or wiping the lips with butter. One variety provides the gum for chewing gum.

xá xíu

[Vietnamese]

Barbecued, spiced meat - usually pork.

xì dầu(xi dau)

[Vietnamese]

Soya sauce