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Содержание
Введение
Супы с лапшой и другими ингредиентами, подаваемые в легком бульоне. Суп с лапшой – это общее название для разнообразных супов с лапшой и другими ингредиентами, подаваемых в легком бульоне. Суп с лапшой является распространенным блюдом в Восточной Азии, Юго-Восточной Азии и гималайских регионах Южной Азии. Используются различные виды лапши, такие как рисовая, пшеничная и яичная лапша.
Variety of soups with noodles and other ingredients served in a light broth
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Гонконг
Лапша с тележки (車仔麵) – суп с лапшой, который продают уличные торговцы с тележек, предлагая разнообразные добавки и варианты приготовления.
Cart noodle (車仔麵) – noodle soup sold with an assortment of toppings and styles by street vendors using carts.
Япония
Традиционная японская лапша в супе подается в горячем соевом даси-бульоне и украшается нарезанным зеленым луком. Популярные добавки включают темпуру, темпурное тесто, какиаге (овощи, обжаренные во фритюре) или абураагэ (тофу, обжаренный во фритюре). Горячая соба (そば) – тонкая коричневая гречневая лапша, похожая на пасту пиццочерри, но тоньше и длиннее. Также известна как Нихон соба ("японская гречневая лапша"). Однако на Окинаве "соба" скорее всего относится к окинавской собе, а не к гречневой. Удон (うどん) – толстая пшеничная лапша, подаваемая с различными добавками, обычно в горячем соевом даси-бульоне, или иногда в японском карри-супе. Пшеничная лапша под китайским влиянием, подаваемая в мясном или курином бульоне, стала очень популярной в начале 20-го века. Рамен (ラーメン) – тонкая светло-желтая лапша, подаваемая в горячем курином или свином бульоне, приправленном соей или мисо, с различными добавками, такими как ломтики свинины, менма (маринованные побеги бамбука), морские водоросли или вареное яйцо. Также известна как Шина соба или Чука соба (оба означают "китайская лапша"). Популярна на Тайване. Вермишель с устрицами (蚵仔麵線) – вермишель с устрицами.
Traditional Japanese noodles in soup are served in a hot soy dashi broth and garnished with chopped scallions. Popular toppings include tempura, tempura batter, kakiage (deep fried vegetables) or aburaage (deep fried tofu). Hot soba (そば) – thin brown buckwheat noodles, similar to pizzoccherri pasta but thinner and longer. Also known as Nihon soba ("Japanese buckwheat noodles"). In Okinawa, however, soba likely refers to Okinawa soba, not buckwheat. Udon (うどん) – thick wheat noodles served with various toppings, usually in a hot soy dashi broth, or sometimes in a Japanese curry soup. Chinese influenced wheat noodles, served in a meat or chicken broth, have become very popular in the early 20th century. Ramen (ラーメン) – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma (pickled bamboo shoots), seaweed, or boiled egg. Also known as Shina soba or Chuka soba (both mean "Chinese soba"). Popular in Taiwan. Oyster vermicelli (蚵仔麵線) – vermicelli noodles with oysters.
Тибет
Бхактук – приплюснутая короткая лапша в говяжьем супе, с кусками тушеной говядины, сушеными полосками говядины, морскими водорослями, дайконом, картофелем и посыпанный зеленым луком. Популярен в Тибете, а также в Бутане и Непале, где проживает большое количество тибетцев. Суп гуще и насыщеннее, чем тукпа, благодаря использованию сушеных полосок говядины. Тукпа или Тхентук – плоская лапша в говяжьем супе, с кусками тушеной говядины, шпинатом и посыпанный зеленым луком. Популярен в Тибете, а также в Непале и некоторых районах Индии с большим непальским и тибетским населением.
Bhakthuk – flattened short noodles in beef soup, with chunks of stewed beef, dried beef strips, seaweed, daikon, potatoes and topped with green onions. Popular in Tibet as well as Bhutan and Nepal which have large populations of Tibetans. The soup is thicker and richer than thukpa due to use of dried beef strips. Thukpa or Thenthuk – flat strip noodles in beef soup, with chunks of stewed beef, spinach and topped with green onions. Popular in Tibet as well as Nepal and some areas of India with large Nepalese and Tibetan population.
Камбоджа
Куйтеав (គុយទាវ, kŭytéav): суп из рисовой лапши на основе свиного бульона, подаваемый с измельченной свининой, креветками, мясными шариками, свиной печенью и украшенный жареным чесноком, зеленым луком, кинзой, лаймом и соусом хойсин. Куйтеав хор ко (គុយទាវខគោ): блюдо из рисовой лапши, приготовленное из тушеной говядины в сочетании с плоской рисовой лапшой. Отличается французским влиянием, включая картофель и морковь, и подается с луком-резанец и кориандром. Его также едят с хлебом. Нум банчхок (នំបញ្ចុក): популярный камбоджийский завтрак, состоящий из слегка ферментированной рисовой лапши с рыбным соусом на основе прахока и желтого кроюнга, украшенный свежими листьями мяты, ростками фасоли, зеленой фасолью, цветками банана, огурцами и другой зеленью. Существует также версия с красным карри, обычно подаваемая на церемониальных мероприятиях и свадьбах. Ном банхчок самлар кхмер (Khmer: នំបញ្ចុកសម្លរខ្មែរ, буквально «ном банчхок с кхмерским супом») часто сокращается как Ном банчхок – рисовый суп с лапшой на бульоне из измельченной рыбы, лемонграсса и специфических камбоджийских специй, составляющих кроюн. В Сиемреапе бульон готовится на кокосовом молоке и подается со сладким и пряным соусом из тамаринда (ទឹកអម្ពិល, tœ̆k âmpĭl), чего нет в Пномпене. Нум банчхок самлар кари (នំបញ្ចុកសម្លការី, буквально «ном банчхок с карри-супом»): блюдо из рисовой лапши, которое едят с кхмерским супом карри. Карри может быть желтым (на основе куркумы) или красным (на основе супа чили) в зависимости от типа супа и обычно включает курицу (включая ножки) или говядину, картофель, лук и морковь. Нум банчхок Кампот (នំបញ្ចុកកំពត): фирменное блюдо Кампота, представляющее собой салат из холодной рисовой лапши вместо супа. Включает кусочки спринг-роллов, разнообразные травы, измельченные орехи, свинину и рыбный соус. Нум банчхок тук мретч (នំបញ្ចុកទឹកម្ហេច): фирменный суп Кампота с прозрачным рыбным бульоном (без использования прахока), приготовленным с луком-резанец и овощами. Это региональная специализация, которую нельзя найти в Пномпене и других частях Камбоджи, где едят кхмерские и вьетнамские разновидности нум-баньчхока. Mee kiew (មីគាវ, mii kiəv): камбоджийская версия китайской лапши вонтон. Бульон прозрачный, сверху посыпан чесночным луком, а пельмени начинены приправленной измельченной свининой и креветками. Вариации часто подаются с пшеничной вермишелью, смесью рисовой и пшеничной лапши или плоской рисовой лапшой (គុយទាវមីគាវ, kŭytéav mii kiəv).
Kuyteav (គុយទាវ, kŭytéav): – a pork broth based rice noodle soup served with ground pork, shrimp, meat balls, pork liver and garnished with fried garlic, green onions, cilantro, lime and hoisin sauce. Kuyteav khor ko (គុយទាវខគោ): A rice noodle dish created from the stewed/braised beef combined with flat rice noodles. It features French influences including potatoes and carrots topped off with chives and coriander. It is eaten with bread as well. Num banhchok (នំបញ្ចុក): A popular Cambodian breakfast soup, consisting of lightly fermented rice noodles with a fish gravy made from prahok and yellow kroeung topped off with fresh mint leaves, bean sprouts, green beans, banana flowers, cucumbers and other greens. There is also a red curry version usually reserved for ceremonial occasions and wedding festivities. Nom banhchok samlar khmer (Khmer: នំបញ្ចុកសម្លរខ្មែរ, lit. ‘num banhchok with Khmer soup) often abbreviated as Nom banhchok – a rice noodle soup with a broth based on minced fish, lemongrass as well as specific Cambodian spices that make up the kroeung. In Siem Reap, the broth is prepared with coconut milk and is accompanied by a sweet and spicy tamarind sauce (ទឹកអម្ពិល, tœ̆k âmpĭl), which is not the case in Phnom Penh. Num banhchok samlar kari (នំបញ្ចុកសម្លការី, lit. ‘num banhchok with curry soup): A rice noodle dish eaten with a Khmer curry soup. The curry may be yellow (turmeric soup base) or red (chilli curry soup base) depending on the type of soup created and generally include chicken (including legs) or beef, potatoes, onions, and carrots. Num banhchok Kampot (នំបញ្ចុកកំពត): A speciality of Kampot featuring a cold rice noodle salad rather than a soup base. It features cuts of spring rolls, a variety of herbs, ground nuts, pork, and fish sauce. Num banhchok teuk mrech (នំបញ្ចុកទឹកម្ហេច): A speciality soup of Kampot that features a clear fish broth (that does not feature the use of prahok) cooked with chives and vegetables. It is a regional speciality not found in Phnom Penh and other parts of Cambodia where Khmer and Vietnamese varieties of num banhchok are eaten. Mee kiew (មីគាវ, mii kiəv): A Cambodian rendition of the Chinese wonton noodles. The broth is clear topped with garlic chives and the dumplings are filled with seasoned minced pork and shrimp. Variations are often served with wheat vermicelli, a mixture of rice wheat noodles or flat rice noodles (គុយទាវមីគាវ, kŭytéav mii kiəv).
Лаос
Feu – тонкая белая лапша в мясном бульоне, подаваемая с гарниром из зеленых листьев и приправ, обычно включающих сок лайма, уксус, соль и сахар. Khao piak sen буквально переводится как «влажные рисовые нити». Бульон обычно готовится из курицы, тушенной с галангалом, лемонграссом, листьями каффирского лайма и чесноком, обжаренным в масле. Свежая лапша делается из рисовой муки, тапиокового крахмала и воды и варится непосредственно в бульоне, высвобождая крахмал, который придает khao piak sen его характерную консистенцию. Khao poon, также известная как лаосская лакса, – популярный вид острого лаосского супа с рисовой вермишелью. Это суп длительного приготовления, чаще всего из толченой курицы, рыбы или свинины, приправленный типичными лаосскими ингредиентами, такими как рыбный соус, листья лайма, галангал, чеснок, шалот, лаосский перец чили и перилла. Lao khao soi – суп, приготовленный с широкой рисовой лапшой, крупно нарезанной свининой, помидорами, ферментированными соевыми бобами, чили, шалотом и чесноком, а затем украшенный свиной шкуркой, ростками фасоли, нарезанным зеленым луком и кинзой. Хотя северные лаосцы имеют особый способ приготовления этого блюда, различные его варианты можно найти в лаосских ресторанах.
Feu – fine white noodles in a meat broth, served with a garnish of green leaves and flavourings, typically including lime juice, vinegar, salt and sugar. Khao piak sen literally translates to wet rice strands. The broth is usually made from chicken simmered with galangal, lemongrass, kaffir lime leaves, and garlic cooked in oil. The fresh noodles are made of rice flour, tapioca starch, and water and cook directly in the broth, releasing starches that give khao piak sen its distinct consistency. Khao poon also known as Lao laksa and is a popular type of spicy Lao rice vermicelli soup. It is a long simmered soup most often made with pounded chicken, fish, or pork and seasoned with common Lao ingredients such as fish sauce, lime leaves, galangal, garlic, shallots, Lao chillies, and perilla. Lao khao soi is a soup made with wide rice noodles, coarsely chopped pork, tomatoes, fermented soy beans, chillies, shallots, and garlic, then topped with pork rind, bean sprouts, chopped scallions, and chopped cilantro. Though northern Laotians have a special way of preparing this dish, different versions of it can be found at Lao restaurants.
Индонезия
Ми айам – куриный суп с лапшой, состоящий из куриного бульона, вареного чой сима, листьев сельдерея, кубиков курицы, приготовленных в сладком соевом соусе, и жареного шалота. Некоторые варианты включают грибы и жареный/вареный пангсит (вонтон). Обычно подается с соусом чили и солеными огурцами. Ми баксо – мясные шарики баксо, подаваемые с желтой лапшой и рисовой вермишелью в говяжьем бульоне. Ми celor – блюдо из лапши, подаваемое в супе на основе кокосового молока и креветочного бульона, фирменное блюдо города Палембанг, Южная Суматра. Ми коклок – куриный суп с лапшой из Чиребона. Подается с капустой, ростками фасоли, вареным яйцом, жареным луком и зеленым луком. Ми кокок (дословно «взбитая лапша») – индонезийский говяжий суп с лапшой из Бандунга, состоящий из лапши, подаваемой в насыщенном говяжьем бульоне, кикил (говяжьих сухожилий), ростков фасоли и баксо (говяжьих тефтелей), сока каффир-лайма и посыпанный нарезанным свежим сельдереем, зеленым луком и жареным шалотом. В некоторые рецепты добавляют говяжьи рубец. Ми копиок – индонезийское блюдо из лапши, фирменное блюдо Семаранга. Блюдо состоит из лапши, подаваемой в чесночном супе, кусочков жареного тофу, лонтонга, ростков фасоли и раскрошенного керупука гендар, посыпанного нарезанным свежим сельдереем и жареным шалотом. Сверху подается кечап манис. Ми ребус – дословно «вареная лапша», приготовленная из желтой яичной лапши с острым соусом. Сото айам – острый куриный суп с рисовой вермишелью. Подается с вареными вкрутую яйцами, ломтиками жареного картофеля, листьями сельдерея и жареным шалотом. Иногда добавляют кусочки лонтонга (спрессованного рисового рулета) или «поя» – порошок из смеси жареного чеснока с креветочными крекерами или горького самбала (оранжевого цвета). Сото ми – острое блюдо из лапши, которое можно приготовить из говядины, курицы или субпродуктов, таких как кожа, хрящи и сухожилия коровьих ног или кишок. В состав входят либо лапша, либо рисовая вермишель, а также ломтики помидоров, вареного картофеля, вареных яиц, капусты, арахиса, ростков фасоли, говядины, субпродуктов или куриного мяса.
Mi ayam – chicken noodle soup comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce, and fried shallots. Some variants add mushrooms and fried/boiled pangsit (wonton). Normally it is eaten with chili sauce and pickles. Mi bakso – bakso meatballs served with yellow noodles and rice vermicelli in beef broth. Mi celor – a noodle dish served in coconut milk soup and shrimp based broth, specialty of Palembang city, South Sumatra. Mi koclok – chicken noodle soup from Cirebon. It is served with cabbage, bean sprout, boiled egg, fried onion, and spring onion. Mi kocok – (lit: "shaken noodle"), is an Indonesian beef noodle soup from Bandung, consists of noodles served in rich beef consommé soup, kikil (beef tendon), bean sprouts, and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot. Some recipes might add beef tripe. Mi kopyok – is an Indonesian noodle dish, specialty of Semarang. The dish consists of noodles served in garlic soup, slices of fried tofu, lontong, bean sprouts and crushed of kerupuk gendar, sprinkled with sliced fresh celery, and fried shallot. It served with kecap manis on top. Mi rebus – literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy. Soto ayam – spicy chicken soup with rice vermicelli. Served with hard boiled eggs, slices of fried potatoes, celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) or "poya", a powder of mixed fried garlic with shrimp crackers or bitter sambal (orange colored) are added. Soto mi – spicy noodle soup dish it can be made of beef, chicken, or offals such as skin, cartilage, and tendons of cow's trotters, or tripes. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard boiled egg, cabbages, peanut, bean sprout, and beef, offal, or chicken meat are added.
Малайзия и Сингапур
Ассам лакса – рисовая лапша в кислом рыбном супе. Различные добавки, включая измельченную рыбу, огурец, сырой лук, ананас, чили и мяту. Существуют региональные вариации по всей Малайзии. Карри лакса – рисовая лапша в кокосовом карри-супе. Подается с креветками или курицей, вонголе, ростками фасоли, тофу и ломтиками рыбных котлет. Можно добавить вареное яйцо. Подается с ложкой пасты чили самбал и вьетнамским кориандром. Популярно в Сингапуре. Hae mee (虾面; пиньинь: xiāmiàn), или "креветочная лапша" – яичная лапша, подаваемая в насыщенном темном бульоне с креветками, ломтиками свинины, ломтиками рыбных котлет и ростками фасоли, посыпанная жареным луком-шалотом и зеленым луком. Бульон готовится из сушеных креветок, очищенных голов креветок, белого перца, чеснока и других специй. Традиционно в суп добавляли небольшие кубики жареного свиного жира, но сейчас это встречается реже из-за проблем со здоровьем.
Assam laksa – rice noodles in a sour fish soup. Various toppings including shredded fish, cucumber, raw onion, pineapple, chilli and mint. There are regional variations throughout Malaysia. Curry laksa – rice noodles in a coconut curry soup. Topped with prawns or chicken, cockles, bean sprouts, tofu puffs and sliced fish cakes. Boiled egg may be added. Served with a dollop of sambal chilli paste and Vietnamese coriander. Popular in Singapore. Hae mee (虾面; pinyin: xiāmiàn), or "prawn noodles" – egg noodles served in richly flavored dark soup stock with prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns.
Мьянма (Бирма)
Кья зан хинга – стеклянная лапша в курином бульоне с грибами, тофу-кожей, стеблями лилии, креветками, чесноком, перцем и иногда рыбными шариками. Для придания текстуры и вкуса блюдо можно украсить кинзой, тонко нарезанным луком-шалотом, рыбным соусом, порошком чили и соком лайма. Кьяй о – популярный суп с лапшой, приготовленный из свинины и яйца в бирманской кухне. Также существуют рыбные и куриные варианты, а также "сухая" версия без бульона. Мохинга – считается национальным блюдом Мьянмы. По сути, это рисовая лапша в насыщенном, остром рыбном супе. Типичные ингредиенты включают рыбный или креветочный соус, соленую рыбу, лемонграсс, нежные сердцевины бананового стебля, имбирь, чеснок, перец, лук, порошок куркумы, рисовую муку, нутовую муку, чили и растительное масло. Он но кхаук све – пшеничная лапша в курином и кокосовом бульоне. Для усиления вкуса блюдо украшают тонко нарезанным луком-шалотом, хрустящими жареными рисовыми крекерами, рыбным соусом, обжаренным порошком чили и соком лимона или лайма.
Kya zan hinga – glass noodles in a chicken consommé with mushrooms, bean curd skin, lily stems, shrimp, garlic, pepper and sometimes fish balls. For the addition of texture and flavour, it can be garnished with coriander, sliced shallots, fish sauce, chilli powder and a squeeze of lime. Kyay oh – a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth. Mohinga – said to be the national dish of Myanmar. Essentially rice noodles in a rich, spicy fish soup. Typical ingredients include fish or prawn sauce, salted fish, lemon grass, tender banana stems, ginger, garlic, pepper, onion, turmeric powder, rice flour, chickpea flour, chili and cooking oil. On no khauk swe – wheat noodles in a chicken and coconut broth. Garnished for added flavour with finely sliced shallots, crispy fried rice cracker, fish sauce, roasted chilli powder and a squeeze of lemon or lime.
Филиппины
Филиппинские супы с лапшой можно встретить как в уличных киосках, так и дома. Они демонстрируют отчетливое смешение восточной и западной культур, адаптированное к филиппинскому вкусу. Обычно их подают с приправами, такими как патис, соевый соус, сок каламанси, а также перец для дополнительной регулировки вкуса. Как и другие виды супов, они часто считаются утешительной едой и регулярно ассоциируются с холодным, дождливым сезоном на Филиппинах. Обычно их едят ложкой и вилкой, попеременно зачерпывая суп и подхватывая лапшу, реже – с помощью палочек и ложки для супа.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Альмондигас – от испанского слова "альбондигас", означающего "мясные шарики". Это мясные шарики в прозрачном бульоне с овощами и лапшой мисуа.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Бачхой – суп с лапшой из Илоило, украшенный свиными субпродуктами, хрустящими шкварками, нарезанными овощами и сырым яйцом.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Бачхой Тагалог – блюдо с похожим названием на его илоильского собрата. В его состав входит бульон из свиных субпродуктов, таких как печень и поджелудочная железа (лапай), а также жир тампален/тампалин – ароматный свиной жир из области желудка, приправленный чесноком, луком, имбирем, перцем чили, листьями чили и свиной кровью. Обычно используется овощ патола (кулинарная луффа). В блюде также используется лапша мисуа. Его обычно едят с рисом, а не отдельно.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Киналас – суп с лапшой из Биколя. В нем есть лапша (плоская рисовая лапша, яичная лапша или лапша, вымоченная в щелочной воде) в говяжьем бульоне с полосками говядины, покрытая густым соусом, зеленым луком и чесноком, и подается с вареным вкрутую яйцом.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Ломи – суп с лапшой, в котором используются яичные лапши, вымоченные в щелочной воде, в густом бульоне. Лапша, вымоченная в щелочной воде, придает бульону особый привкус. В блюде есть мясо и овощи, а бульон уплотняется добавлением сырого яйца после выключения огня.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Мами – суп с лапшой, похожий на китайский, с гарниром из говядины, свинины, курицы или вонтонов и посыпанный зеленым луком. Обычно используются тонкие яичные лапши, но есть варианты с плоской рисовой лапшой (хо фан). Был представлен на Филиппинах Ма Мон Луком, который в 1950 году придумал термин "мами". Когда речь заходит об этой еде, вспоминаются два известных ресторана — Ma Mon Luk и Mami King.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Мисва – суп с пшеничной лапшой. Свинину (с жиром для придания большего вкуса супу) обжаривают перед добавлением воды. Лапша варится очень быстро, поэтому ее добавляют в последнюю очередь. В блюдо обычно добавляют нарезанную патолу. Слово "мисва" также относится к самой лапше.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Пансит Моло – суп с лапшой, в котором вместо лапши используются обертки вонтонов. Обычно его готовят из мясного бульона, листовых и нарезанных овощей, а также, возможно, пельменей вонтон. (Говядина)
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Парес Мами – суп с лапшой, сочетающий в себе суп мами на основе говяжьего бульона и парес – пряное говяжье рагу с густым соусом. Парес выкладывают на лапшу мами, а затем заливают говяжьим бульоном.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Синанта – суп с лапшой из долины Кагаян, состоящий из плоской яичной лапши, рисовой вермишели, зеленого лука, моллюсков и курицы. Бульон окрашен семенами аннато.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Сопас – суп с лапшой, имеющий западное влияние. Обычно в нем есть полоски курицы и бульон, нарезанные овощи и макаронные лапши. Для придания более насыщенного вкуса добавляют молоко. Название буквально означает "суп".
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Сотангон – суп с лапшой, в котором используются стеклянные лапши, курица и овощи. Бульон слегка маслянистый, так как чеснок и лук обжариваются, а куриное мясо подрумянивается перед добавлением бульона. Для придания характерного оранжевого цвета добавляют аннато.
Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles. Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Batchoy Tagalog – a dish sporting a similar name with its Iloilo counterpart. It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles. It is normally eaten with rice instead of on its own. Kinalas – a noodle soup from Bicol. It has noodles (flat rice noodles, egg noodles or lye water soaked noodles) in a beef broth with beef strips, topped with thick gravy like sauce, scallions and garlic, and served with a hard boiled egg. Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off. Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King. Miswa – a soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself. Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. (Beef) Pares Mami – a noodle soup which combines beef broth based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it. Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds. Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.
Таиланд
Супы из лапши в китайском стиле в Таиланде обычно едят на уличных лотках, в столовых и фуд-кортах. Используется разнообразная лапша – от широкой рисовой до яичной, которую подают в легком бульоне из курицы, свинины или овощей, либо их смеси, и часто дополняют кусочками мяса (особенно популярен чар сиу), рыбой, свиными или говяжьими шариками, вонтонами или их сочетаниями, посыпанными листьями кориандра. Посетители сами регулируют вкус, добавляя сахар, рыбный соус (нам пла), сушеный перец чили и чили в уксусе, которые подаются в банках на столе. В отличие от большинства других блюд тайской кухни, лапшу едят палочками. И лапша, и палочки – явное китайское влияние. Помимо супов из лапши в китайском стиле, в тайской кухне также очень популярна ферментированная рисовая лапша (ханом чин), которую подают с различными карри или соусами, похожими на суп. Бами-нам (บะหมี่น้ำ) – яичная лапша в супе, часто с фаршем из свинины, тушеной или жареной уткой, или кусочками му даэнга (чар сиу). Kaeng chuet wunsen (แกงจืดวุ้นเส้น) – стеклянная лапша в овощном супе, часто с добавлением шелкового тофу, фарша из свинины, грибов и морских водорослей. Khanom chin kaeng khiao wan kai (ขนมจีนแกงเขียวหวานไก่) – тайская ферментированная рисовая лапша (ханом чин), подаваемая с куриным зеленым карри. Khanom chin nam ngiao (ขนมจีนน้ำเงี้ยว) – тайская ферментированная рисовая лапша, подаваемая в соусе, похожем на суп, приготовленном из свинины и помидоров, измельченного жареного сухого чили, свиной крови, сухой ферментированной соевой пасты и сушеных красных цветков капока. Khao soi (ข้าวซอย) – чаще всего яичная лапша в тайском супе карри, посыпанная сверху хрустящей жареной яичной лапшой; фирменное блюдо северного Таиланда. Kuaitiao nam (ก๋วยเตี๋ยวน้ำ) – рисовая лапша в супе. Nam ngiao (น้ำเงี้ยว) – суп из лапши, характерный для кухни северного Таиланда и кухни Шан, с выраженным острым и соленым вкусом. Yen tafo (เย็นตาโฟ) – тайская версия китайского блюда йонг тау фу, представляющая собой прозрачный бульон с очень нежной широкой рисовой лапшой, рыбными шариками, нарезанным жареным тофу, кальмаром и водным шпинатом. Bami tom yum (บะหมี่ต้มยำ) – острая версия бами-нам, часто с другими ингредиентами, такими как измельченный арахис и свиные потроха.
Chinese style noodle soups in Thailand are commonly eaten at street stalls, canteens and food courts. A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu), fish, pork or beef balls, or wontons, or combinations thereof, and sprinkled with coriander leaves. The diners adjust the flavour by themselves using sugar, nam pla (fish sauce), dried chilli and chilli in vinegar provided in jars at the table. Unlike most other Thai food, noodles are eaten with chopsticks. Both noodles and chopsticks are clear Chinese influences. In addition to the Chinese style noodle soups, fermented rice noodles (khanom chin) served with a variety of curries or soup like sauces, are also very popular in Thai cuisine. Bami nam (บะหมี่น้ำ) – egg noodles in soup, often with minced pork, braised or roast duck, or cuts of mu daeng (char siu). Kaeng chuet wunsen (แกงจืดวุ้นเส้น) – glass noodles in a vegetable soup, often with additional ingredients such as silken tofu, minced pork, mushrooms, and seaweed. Khanom chin kaeng khiao wan kai (ขนมจีนแกงเขียวหวานไก่) – Thai fermented rice noodles (khanom chin) served with chicken green curry. Khanom chin nam ngiao ขนมจีนน้ำเงี้ยว – Thai fermented rice noodles served in a soup like sauce made from pork and tomato, crushed fried dry chillies, pork blood, dry fermented soy bean, and dried red kapok flowers. Khao soi (ข้าวซอย) – most often egg noodles in a Thai curry soup, with deep fried egg noodles additionally sprinkled on top; a speciality of northern Thailand. Kuaitiao nam (ก๋วยเตี๋ยวน้ำ) – rice noodles in soup. Nam ngiao (น้ำเงี้ยว) – a noodle soup of northern Thai cuisine and Shan cuisine with a characteristic spicy and salty flavor. Yen tafo (เย็นตาโฟ) – the Thai version of the Chinese dish yong tau foo, it is a clear broth with very silky wide rice noodles, fish balls, sliced fried tofu, squid, and water spinach. Bami tom yum (บะหมี่ต้มยำ) – a spicy version of Bami nam, often with other ingredients such as ground peanuts and pork entrails.
Бутан
Багтук – приплюснутая короткая лапша, подаваемая с картофелем, порошком чили и овощами.
Bagthuk – flattened short noodles served with potatoes, chilli power and vegetables.
Непал и Сикким (Индия)
Тукпа (непальский: थुक्पा) – вареная лапша, бульон с которой сливается, а затем смешивается с овощами и/или различными видами мяса. Блюдо, испытавшее влияние тибетской кухни, непальская версия содержит больше специй, таких как порошок чили и масала. Популярно в Непале, а также среди непальской и тибетской диаспор в соседнем индийском штате Сикким и в округе Дарджилинг штата Западная Бенгалия. Оно также популярно среди жителей Ладакха, имеющих тесные культурные и исторические связи с Тибетом.
Thukpa (Nepali: थुक्पा) – boiled noodles, filtered and mixed with vegetables and/or various meat items. A Tibetan influenced dish, the Nepalese version contains more spice such as chili powder, and masala. Popular in Nepal and amongst the Nepalese and Tibetan diasporas in the neighbouring Indian state of Sikkim and within the Darjeeling district of West Bengal. It is also popular amongst the people of Ladakh who have a close cultural and historical connections with Tibet.
Соединенные Штаты
Саймин – Мягкая пшеничная лапша с яйцом в бульоне даши. Популярное гибридное блюдо, отражающее мультикультурное происхождение современного Гавайя. Подаётся с зеленым луком, камабоко (рыбными котлетами), СПАМом, чар сиу (китайской жареной свининой) или лингуисой.
Saimin – Soft wheat and egg noodles in dashi broth. A popular hybrid dish reflecting the multicultural roots of modern Hawaii. Toppings include green onion, kamaboko (fish cakes), and SPAM, char siu (Chinese roast pork), or linguiça.