Xu Hướng 2/2024 # Cách Nấu Bún Bò Huế Bằng Tiếng Anh, Bún Bò Huế Tiếng Anh Là Gì # Top 6 Xem Nhiều

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Học cách nấu bún bò Huế bằng tiếng anh hấp dẫn Giới thiệu về bún bò Huế tiếng Anh như sau

If people come to Hue, they will unforgettable the flavor of Bun bo Hue – a specialty of Hue. A bowl of noodles with white noodles, pieces of pig’s trotters… will make unique impression about Hue cuisine.

Whether North, South or Central, “Bun” also creates unique and specific dishes in each region. However, in Hue, they like “bun” rather than other one because of style of “bun Hue”.

Hue style not only is the elegant, sophisticated, precise dishes but also feel the spirit of the processor. Coming to Hue, either morning or afternoon, walking along the small streets, people can find easily “bun bo Hue”. Someone must select the correct address with preferred flavor.

The major ingredient to cook “bun bo Hue” is beef and pork. Beef is chosen carefully, pork would be taken from elbow down to the pig’s feet. Then take them washed, shaved pork, boiled them about half an hour.

After that, they crush lemongrass and put into the boiling water. “Mam ruoc” will be used with suitable quantity in order to create an attractive scent and charming sweetness.

The Hue is famous for fussy beauty of each dish. “bun bo” bowl seem meager but elegant with sweet broth, white “bun”, few slices of red chilli and lemongrass.

Pieces of pork mixed with beef creates delicious dish. The flavor is felt not only by sense but also by smell. In addition, guest must enjoy “bun bo Hue” with banana flower and white basil.

Life changes and “bun bo Hue” also has some changes. Although, it has some changes, some differences, people cannot forget special dishes in Hue.

Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court.

The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.

Bún bò originated in Huế, a former capital of Vietnam. Outside the city of Huế and some parts of Central Vietnam, it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as bún bò.

The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process.

Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig’s knuckles. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.

Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts.

Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste.

Fish sauce and shrimp sauce is added to the soup according to taste. Ingredients might be varied by regions due to their availability.

Theo: Wikipedia

Nguyên liệu và cách nấu bún bò Huế bằng tiếng anh đơn giản

1 kg beef/pork bones (2.2 lb)

1 kg pork trotters (pig’s front feet)

1 kg beef shank

1 kg rice vermicelli noodle

1 tbsp salt

1 tbsp sugar

1 yellow onion peeled

6 stalks lemon grass bruised

3 tbsp vegetable oil

1 tbsp minced lemongrass

1 tbsp minced shallot

1 tbsp chili powder/ chili flakes

2 tbsp fish sauce

2 tbsp sugar

4 tbsp beef broth

2 tbsp Vietnamese fermented shrimp paste (mam ruoc)

1 kg dried round thick rice vermicelli (normally labeled as Bun Bo Hue)

400 g boiled blood cubes (Huyet) 16 oz (optional)

200 g Vietnamese shrimp patties (Cha Hue) 7 oz (optional)

200 g Vietnamese ham (Cha Lua) 7 oz (optional)

50 g spring onion (1/2 cup) chopped

50 g cilantro chopped

1 medium yellow onion paper-thin sliced

Fresh greens: mint, Vietnamese mint (rau ram), bean sprouts, shredded banana blossom or shredded lettuce/ cabbage etc.

2. How to cook Vietnamese Bun bo Hue 3. Instructions make – Cách nấu bún bò Huế bằng tiếng anh từ Massageishealthy

Step 1:

Place the beef/pork bones and the pork trotters in a stockpot filled with enough water to cover.

Bring to a boil over high heat and cook for 5-10 minutes until the impurities rise to the top. Dump out the whole pot, rinse the bones well to wash off the scum. Wash the pot clean.

Step 2:

Return the bones and pork trotters to the pot and fill with 5 liters water. Also add the beef shank.

Step 3:

Smash the lemongrass with a pestle or a knife handle to release the fragrance. Tie them up and add to the stockpot.

Also add 1 peeled yellow onion, 1 tbsp salt, 1 tbsp sugar. Bring to a boil over high heat, then lower to medium and simmer uncovered for 1 hour.

Occasionally skim off the scum. When the beef shrank and pork trotter is cooked, remove the meat and soak in a bowl of cold water for 5 minutes to prevent it from turning dark.

Then drain, let cool and slice thinly into bite-sized pieces. Meanwhile continue to simmer the bones for 1-2 more hours. If you cook the stock more than 2 hours, add the bruised lemongrass only at the last hour.

Step 4:

To make the Saté, heat vegetable oil in a pan, sautee minced lemongrass, garlic and shallot until fragrant and slightly golden. Then take off the heat.

Add chili powder, fish sauce, sugar, beef broth, stir well and simmer under low heat for 5 mins until smooth.

Add half of this saté to the stockpot. Save the rest in a small bowl for serving later.

Step 5:

Cook the rice vermicelli following package instructions. Then rinse under cold water to stop the cooking process and remove the outside starch.

Then rinse again under hot water. This helps the noodles to get dried faster (hot water evaporates quicker) and become more fluffy (rather than stick to each other and turn lumpy).

Step 6:

Dissolve Vietnamese fermented shrimp paste (mam ruoc Hue) in 1 cup of cold water. Let it sit for 10 minutes to settle the dregs.

Fill a saucepan with 2 cups of water, add the shrimp paste liquid (discard the dregs at the bottom). Bring to boil, then remove from the heat and let it sit for 15 mins, undisturbed, to settle the dregs again.

Then extract the clear broth on top and add to the simmering stockpot. Discard the dregs.

Adjust the flavor of the broth to your taste with salt, fish sauce and chicken/pork stock.

Step 7:

To assemble the dish, place a handful of the rice vermicelli in a serving bowl. Top with the sliced beef and pork.

Also add boiled blood cubes (Huyet), Vietnamese shrimp patties (Cha Hue) or Vietnamese ham (Cha Lua) if available.

Ladle the broth over the noodles and garmish with the chopped spring onion, cilantro and paper-thin sliced onion. Serve with extra sate and the fresh vegetable platter.

Bún Riêu Tiếng Anh Là Gì, Cách Nấu Bún Riêu Bằng Tiếng Anh

Bún riêu hay bún riêu cua tiếng anh là Crab Paste Vermicelli Soup là một trong những món ăn ngon quen thuộc chỉ có ở Việt Nam. Mặc dù những nguyên liệu của món ăn này khá đơn giản nhưng tất cả hoà quyện tạo ra hương vị vô cùng khó cưỡng.

Hướng dẫn, trình bày cách nấu bún riêu bằng tiếng anh

Paddy crab paste vermicelli soup is a dish have full of water that the broth is charming, and sweet. The sweetness of paddy crab paste vermicelli is from pork broth, chicken bones, water, chicken broth in cans but have dried shrimp cooked with shrimp sauce, so if you are not familiar smell of fish sauce afraid to be afraid.

1. Ingredients:

1 package dried shrimp

½ lb ground pork

½ lb peeled shrimp

3 cans of chicken broth

1 can of 14 spices cooked crab vermicelli

4 large tomatoes, washed and cut in 4 pieces of each tomato

6 eggs

3 tubers leeks cut thinly

1 teaspoon tamarind powder

1 package of vermicelli

1 bunch of ong choy

1 bunch fresh marjoram

Oil, fish sauce, pepper, shrimp paste, lemon juice, chili

2. Instructions:

– Make paddy crab: Add fresh shrimp peeled in a blender with 6 eggs + 1 can of spices cooked crab vermicelli + ½ cup water + 1 tablespoon fish sauce ¼ teaspoon pepper, then grind very fine – add pork or chicken into the final, stir them together.

– Make the broth: Add dried shrimp washed into the pot, cooked fresh water, then add the broth cooked with pork bones or chicken bones to the pot (if you do not have to use 3 cans chicken broth) + 1 tablespoon sauce shrimp 1 tablespoon fish sauce + 1 teaspoon tamarind powder, some salt, and sugar – all boil on the stove. (The amount of water in pot about 16 cups).

– Add half of the tomatoes on the pot (if you want to eat fried tofu, ​​pork blood, sliced them in this time). Taste again

– Turn to low heat and gently scoop each spoon shrimp, ground meat into the pot.

– Wait for the shrimp and meat floats on the pot like paddy crab, add a little boiling water lightly on the surface, and be careful not to break paddy crab.

– Add 1 tablespoon cooking oil, wait to hot oil, sliced ​​leeks and fried for fragrance – add a half remaining tomatoes to fry with little sauce to be beautiful red.

– Put all the fried tomatoes to the pot to complete, turn off the stove. Remember don’t close the lid because brick cap will sink paddy crab in the end of the pot.

– Thread noodles before boiling, should be soaked before 1 hour, then take out on the basket to drain and pour into a pot of boiling water with some of salt + 1 teaspoon oil 1 teaspoon vinegar, pour out and wash with warm water and drain.

Cách Nấu Xôi Bằng Tiếng Anh, Xôi Tiếng Anh Gọi Là Gì?

Xôi tiếng anh là Sticky rice gần như là một trong những món ăn đặc trưng của người Việt Nam. Từ Nam ra Bắc các món xôi vô cùng đa dạng tuỳ vào nét ẩm thực riêng biệt của mỗi nơi.

Giới thiệu về món xôi Việt Nam, xôi tiếng Anh gọi là gì? Sơ lược về món xôi Việt Nam hấp dẫn

Sticky rice is a common food made from sticky glutinous rice steamed or cooked – a rustic dish which is very prevalent in many Asian countries. As a Vietnamese people, might be you also like eating sticky rice or used to eat this dish at least once in your life.

Vietnam is an agricultural country with the major crop is water rice. There are many varieties of rice, and sticky glutinous rice is a speciality of Vietnam. With glutinous rice, people can make a lot of different delicacies. Among them, sticky rice (or “xôi” in Vietnamese) is an indispensable dish of Vietnamese people. In the full moon days, Tet holidays, weddings, death anniversaries, sticky rice is a “must-have”dish for a perfect feast flatter.

Hướng dẫn cách nấu xôi bằng tiếng anh mềm ngon tại nhà 1. Cách nấu xôi bằng nồi cơm điện – How to Make Sticky Rice in a Rice Cooker

While the stovetop works great for sticky rice, using a rice cooker is an even easier technique to try. For one, the rice cooker requires fewer steps than the stovetop and two, it’s rather foolproof with its timing. Here’s how to make sticky rice in a rice cooker:

What You Need Instructions

Step 1: Measure two cups of rice and two and a half cups of water into the rice cooker. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more authentic your sticky rice will taste.

Step 2: Toss in 1/2 teaspoon of salt, close the lid and turn on the rice cooker. If your rice cooker has an automatic timer, let it go until it shuts off. Otherwise, cook the rice for 15 to 20 minutes.

Step 3: Allow it to stand for at least five minutes before serving.

2. Cách nấu xôi với nồi hấp – How to Steam Sticky Rice

If you don’t have a rice cooker and you’d prefer not to cook the rice on the stove, the most traditional way to make sticky rice is to steam it. There are a variety of ways to steam sticky rice; you can use a bamboo steamer, a wok or even just a steamer basket insert for a large pot. This method does take longer due to the long soak time but you’ll be rewarded with perfectly sticky, authentic sticky rice.

What You Need Instructions

Step 1: Pour three cups of rice in a very large pot. Cover it with two or three inches of tepid water and let it soak for at least six or up to 24 hours-the longer, the better.

Step 2: Drain the soaked rice and pour it into a steamer basket.

Step 3: Boil two or three inches of water in a wok or large pot and set the steamer over it. Make sure the rice doesn’t dip down into the water. Cover and steam for 20 minutes.

Step 4: Stir the rice so that the top layer is at the bottom of the steamer and vice versa. Steam another five minutes and it’s ready to eat!

3. How to Store Sticky Rice?

Sticky rice is best eaten the same day, but if you find you have extra, it can be stored and saved for later. Just remember sticky rice will get stickier over time. You can store the rice in an airtight container and keep it in the fridge for a day or two-anything beyond a couple of days, and you’re better off just making a new batch.

However, you can freeze sticky rice! Fill a plastic bag, remove the excess air and store it in the freezer for up to two chúng tôi fill a plastic bag; remove the excess air and store in the freezer until needed.

Canh Chua Cá Lóc Tiếng Anh Là Gì, Cách Nấu Canh Bằng Tiếng Anh

Canh chua cá lóc tiếng Anh là Vietnamese Sweet and Sour Snakehead fish Soup (Canh Chua Ca Loc). Nhắc đến các món ăn truyền thống của miền nam Việt Nam chắc hẳn không ai có thể bỏ qua món canh chua cá lóc vô cùng thơm ngon, đậm đà như chính người dân nơi đây.

Vài nét về nguồn gốc món canh chua cá lóc

Vietnamese Sweet and Sour Snakehead fish Soup (Canh Chua Ca Loc) is one of many traditional Vietnamese soups, but it is this soup that epitomizes Vietnamese home cooking.

How? It perfectly balances the delicate combination of sweet, sour and savory. The sweetness comes from sugar. The tartness comes from the tamarind, which gets mellowed out by the sugar. And lastly, the savory is obviously the catfish.

There are many variations of Canh Chua. All include tomatoes, however, others may also include taro stem, okra, celery, bean sprouts and/or pineapple.

What makes Canh Chua my all-time favorite soup is what finishes it off. When the soup is ready to serve, it is topped with aromatic Thai Basil leaves or rice paddy herbs and a generous heap of freshly fried garlic.

Just imagine the aroma when the soup is being served. It’s nothing short of an orgasm for the nose!

In the below recipe, I kept it simple by using tomatoes and bean sprouts. For the protein, I used snakehead fish, but I also love to use catfish when I have it on hand.

Hướng dẫn cách nấu canh chua cá lóc bằng tiếng anh

1/2 lb snakehead fish (Thoroughly clean and slice into 1-inch steaks)

2 teaspoons fish sauce

8 cups water

5 tablespoons granulated white sugar

2 tablespoons tamarind powder (or 40 grams tamarind pulp)

1 teaspoon salt

4 large tomatoes (about 1 lb; quarter)

2 cups bean sprouts

2 tablespoons vegetable oil

2 cloves garlic (mince)

8-10 sprigs Thai Basil (remove leaves from stem and cut into thin strips)

1 Thai chili pepper (optional for those who like it spicy)

Instructions make – Cách nấu canh chua cá lóc bằng tiếng anh từ Massageishealthy

Step 1:

Marinate catfish with fish sauce at room temperature for at least 15 minutes. Add water (8 cups) to a medium-sized pot and bring it to a boil.

Step 2:

Add snakehead fish, along with its juices. Cook for 15 minutes on low heat. Use a mesh or small spoon to scoop out any scum that floats to the top.

Step 3:

Add sugar, tamarind powder, chicken stock powder and salt. If you are using tamarind pulp instead of tamarind powder, ladle a cup or so of hot water from the pot into a small bowl. Add the tamarind pulp to the hot water.

Step 4:

Smash the pulp with the back of a spoon until it separates from the seeds. Strain the pulp back into the pot, discarding any tamarind seeds that remains.

Step 5:

Add tomatoes and cook for 2 minutes. Turn off heat. Add the bean sprouts. The residual heat will cook the bean sprouts.

Step 6:

In a small sauce pan, heat up the vegetable oil high and fry the garlic until golden brown. Transfer fried garlic and oil to the pot.

Step 7:

Top with basil and chili pepper. Serve with Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ) and steamed white rice for a complete meal.

Món canh chua cá lóc nếu kết hợp với cá kho tộ ăn cùng cơm nóng sẽ tạo thành một bữa cơm hoàn hảo tuyệt vời, là sự hoà trộn các hương vị đầy đủ nhất đem đến những trải nghiệm rất Việt Nam.

Cách Nấu Chè Bằng Tiếng Anh, Tên Các Loại Chè Tiếng Anh Là Gì

Chè trong tiếng anh là Sweet soup, là một trong những món ăn vặt hấp dẫn nhất ở Việt Nam. Không chỉ được người lớn ưa chuộng mà trẻ em cũng đều rất thích thưởng thức chè, chè có rất nhiều loại đa dạng về nguyên liệu cũng như cách nấu.

I – Chè tiếng Anh là gì, tên các loại chè trong tiếng anh là gì? Tên các món chè Việt Nam bằng tiếng Anh là gì?

Chè đậu tiếng anh: bean sweet soup (green bean sweet soup, Red Bean sweet soup, Red Bean sweet soup)

Chè ngô tiếng anh: corn sweet soup

Chè đậu ván tiếng anh là gì: indian bean sweet soup

Chè sầu riêng tiếng anh là gì: durian sweet soup

Chè thập cẩm tiếng anh là gì: mixed sweet soup

Trình bày thuyết minh về các món chè Việt Nam?

To Vietnamese people, “Chè” (sweet soup) plays an essential role in the country’s cuisine, not only as a dessert but also as a kind of street food which is very familiar to young people.

In older times, because of the economic difficulties and the fact that people were very busy with farm work from dawn till dusk, they did not have time to make sweet soup. They had to wait until Tet holiday or other special festivals like Mid-Year Festival or Lantern Festival to taste this dish. Today, “Chè” has become popular in Traditional Vietnamese Food Culture. Whenever we want to taste this delicious food, we can find it easily in almost every street corner in Vietnam.

Giới thiệu về món chè trôi nước nổi tiếng ở Việt Nam

Vietnamese sweet soup is very famous for its diversity. Among them, Rice Balls Sweet Soup (Chè trôi nước) stands out. The reason why it is called Rice Balls Sweet Soup probably comes from the shape of the dish as balls boiled in water. When they are well cooked, the balls will float and bob on the water.

Rice balls sweet soup is made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown liquid made of water, sugar and grated ginger root. It is generally warmed before eating and garnished with sesame seeds and coconut milk. It is very suitable to taste it in winter days.

II – Trình bày cách nấu chè bằng tiếng anh đơn giản Ingredients

200 g peeled split mung bean 1 cup

1 tsp salt

1 tbsp sugar

3 tbsp crispy fried shallots

3 tbsp vegetable oil

400 g glutinous rice flour

300 g brown/palm sugar

1 piece ginger double thumb size, julienned

Instructions

To make the filling, wash the mung beans a few times and soak in water for at least 1 hour. Cook in a rice cooker with 1 cup water until soft. Add salt, crispy fried shallot, vegetable oil to the cooked mung bean, and grind into a paste with a pestle or a food processor.

Grease your hands with vegetable oil and shape the mung bean paste into balls, each about 1 tablespoon worth.

To make the dough, add 360ml (1.5 cup) luke warm water (40-60°C) into the glutinous rice flour gradually and mix well. Knead for a few minutes to form a dough.

Cover and let it rest for 30 minutes. Then knead again for a few more minutes. The water amount might vary a bit depending on the quality of the flour.

To shape the dumplings, grease your hands with vegetable oil. Pinch a piece of dough and make into a ball. Flatten it out into a 1cm(1/8 in) thick disk. Place a mung bean ball in the center. Pinch the edges together to seal.

Try to avoid gaps between the dough and the filling ball. Roll between the palms to form a smooth ball. Place the glutinous balls on a baking sheet or a greased plate to avoid sticking.

To cook the dumplings, bring a large saucepan of water to a boil. Gently drop in the balls and cook on medium heat until they float to the surface (about 5 mins). Transfer the cooked dumplings into a bowl of cold water.

To make the ginger syrup, in a large sauce pan, combine water, sugar, salt and ginger and bring to a boil. Then simmer on medium-low heat for 5-10 minutes so that ginger infuses the syrup. Transfer the cooked dumplings to the syrup and sprinkle roasted sesame on top.

To make “banh troi”, use diced cane sugar as filling instead of mung bean paste. The balls are much smaller in size (abt 3cm diameter). Serve separately without ginger syrup.

2 Cách Nấu Xôi Bằng Tiếng Anh, Xôi Việt Nam Tiếng Anh Là Gì?

Cách nấu xôi bằng tiếng Anh có phức tạp như mọi người vẫn nghĩ? Xôi tiếng anh là Sticky rice gần như là một trong những món ăn đặc trưng của người Việt Nam. Từ Nam ra Bắc các món xôi vô cùng đa dạng tuỳ vào nét ẩm thực riêng biệt của mỗi nơi.

A Giới thiệu về món xôi Việt Nam, xôi tiếng Anh gọi là gì? Sơ lược về món xôi Việt Nam hấp dẫn

Sticky rice is a common food made from sticky glutinous rice steamed or cooked – a rustic dish which is very prevalent in many Asian countries. As a Vietnamese people, might be you also like eating sticky rice or used to eat this dish at least once in your life.

Vietnam is an agricultural country with the major crop is water rice. There are many varieties of rice, and sticky glutinous rice is a speciality of Vietnam. With glutinous rice, people can make a lot of different delicacies.

Among them, sticky rice (or “xôi” in Vietnamese) is an indispensable dish of Vietnamese people. In the full moon days, Tet holidays, weddings, death anniversaries, sticky rice is a “must-have”dish for a perfect feast flatter.

Hướng dẫn cách nấu xôi bằng tiếng anh mềm ngon tại nhà Cách nấu xôi bằng nồi cơm điện – How to Make Sticky Rice in a Rice Cooker

While the stovetop works great for sticky rice, using a rice cooker is an even easier technique to try.

For one, the rice cooker requires fewer steps than the stovetop and two, it’s rather foolproof with its timing. Here’s how to make sticky rice in a rice cooker:

Thời gian cần thiết: 0 ngày, 4 giờ và 3 phút.

Cách nấu xôi bằng nồi cơm điện – How to Make Sticky Rice in a Rice Cooker:

Measure two cups of rice and two and a half cups of water into the rice cooker. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more authentic your sticky rice will taste.

Toss in 1/2 teaspoon of salt, close the lid and turn on the rice cooker. If your rice cooker has an automatic timer, let it go until it shuts off. Otherwise, cook the rice for 15 to 20 minutes.

Allow it to stand for at least five minutes before serving.

Cách nấu xôi với nồi hấp – How to Steam Sticky Rice

If you don’t have a rice cooker and you’d prefer not to cook the rice on the stove, the most traditional way to make sticky rice is to steam it.

There are a variety of ways to steam sticky rice; you can use a bamboo steamer, a wok or even just a steamer basket insert for a large pot. This method does take longer due to the long soak time but you’ll be rewarded with perfectly sticky, authentic sticky rice.

Thời gian cần thiết: 0 ngày, 2 giờ và 3 phút.

Cách nấu xôi với nồi hấp – How to Steam Sticky Rice

Pour three cups of rice in a very large pot. Cover it with two or three inches of tepid water and let it soak for at least six or up to 24 hours-the longer, the better.

Drain the soaked rice and pour it into a steamer basket.

Boil two or three inches of water in a wok or large pot and set the steamer over it. Make sure the rice doesn’t dip down into the water. Cover and steam for 20 minutes.

Stir the rice so that the top layer is at the bottom of the steamer and vice versa. Steam another five minutes and it’s ready to eat!

Sticky rice is best eaten the same day, but if you find you have extra, it can be stored and saved for later. Just remember sticky rice will get stickier over time.

You can store the rice in an airtight container and keep it in the fridge for a day or two-anything beyond a couple of days, and you’re better off just making a new batch.

However, you can freeze sticky rice! Fill a plastic bag, remove the excess air and store it in the freezer for up to two chúng tôi fill a plastic bag; remove the excess air and store in the freezer until needed.

Như vậy là chúng ta đã cùng hoàn thành cách nấu xôi bằng tiếng anh vô cùng đơn giản rồi đấy.

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