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Asian

CSCA - Southeast Asia

TermDefinition
BANH MI (Vietnam) The term originally meant bread, but has now evolved to mean a cold cut–filled sandwich. The sandwich combines French influence (bread) with Vietnamese ingredients.
GALANGAL (South East Asia) A rhizome in the ginger family. In its raw form, it has a stronger taste than ginger, with either pepper or pine notes, depending on the variety.
HAWKER CENTER (Singapore) Government regulated food courts where you can find almost every kind of street food that you'd find elsewhere in Southeast Asia.
KECAP MANIS (Indonesia) A sweet soy sauce with a generous addition of palm sugar. It’s an important marinade for grilled meats and fish.
KOKOBAN (Indonesia) A bowl of water with a slice of lime in it, for washing hands before and after eating.
NAM PLA (Thailand) A very aromatic and strong tasting fish sauce.
NAM PHRIK (Thailand) Thai chili pastes that are similar to sambal. The phrase is used colloquially to describe any paste containing chilies used for dipping. Sometimes it is also used to mean curry paste.
NUOC MAM (Vietnam) Vietnamese fish sauce.
NUOC CHAM (Vietnam) A savory, lightly sweet, dipping sauce based on fish sauce.
PHO (Vietnam) Pronounced “fuh,” this is a rice noodle soup which originated in northern Vietnam. Traditionally made with beef, but now chicken versions can be found.
REMPAH (Indonesia/Malaysia) The Indonesian word for spice. In Malaysia it’s a spice paste sautéed in oil and used as the base for a number of different dishes.
SAMBAL (Indonesia) A chili-based sauce normally used as a condiment.
SRIRACHA (Thailand/Vietnam) A hot sauce originating in Thailand. Used as a dipping sauce for seafood. Thai version is tangier, runnier, and sweeter than other versions. Sriracha is also sometimes called “rooster sauce” because of the logo on the most popular brand.
Created by: CSCAStudy