Haitian dumplings

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Bún chả cá, tháng 8 năm 2018. Bamboo shoots and duck noodle soup. Also often includes a few chopped up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of nước chấm. Originated from Quang Nam Province in central Vietnam, mì quảng is adamant about maintaining a variety of colors and textures, featuring a pork and shrimp-based broth, the chewy yellow of the thick turmeric noodles, the bright green ribbons of lettuce, the soft earthy pork, the tenderness of the shrimp, the pleasant crunch of crushed peanut between your teeth, and the snap of the sesame-freckled rice crackers. Transparent noodle made from starch and water, generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. Cambodian noodle soup traditionally consisting of rice noodles with pork broth.

Spicy noodle soup with beef, Festival des Pâtes, Paris 001. Chinese noodle soup with yellow wheat noodles brought over by Chinese immigrants. Ingredients often vary, but dishes most often consist of wide rice noodles served with little broth, pork chops, chicken, shrimp, vegetables, peanuts, and bánh tráng. Noodle soup served with various cuts of beef and onions. Small steamed rice cake wrapped with leaves of some local trees into a long, thin cylindrical shape, and boiled thoroughly. Made from filtered flour, lean shoulder meat, wood ear, dried onion, pepper, fish sauce, salt Bánh giò has a long, jutting shape like an upside down hand. Rice dumplings made in a clear rice flour batter stuffed with shrimp and ground pork.

Fried rice cake with eggs and tangy soy sauce. A form of deep fried snack made from starch and prawn. Minced pork mixed with tapioca root and whole green beans, served with a circled shrimp on top. Made from tapioca starch, filled with shrimp and meat inside.