Anabas testudineus, the climbing perch, is a type species of fish of the genus Anabas in the family Anabantidae (the climbing gouramis) which is native to Asia. In Vietnam, it’s called cá rô, or cá rô đồng. Anabas testudineus is known for its ability to migrate from one pond to another by crossing land, especially
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Azadirachta indica, commonly known as neem, nimtree, is a tree in the mahogany family Meliaceae. It is native to the Indian subcontinent and most of the countries in Africa, but also occurs in mainland Southeast Asia. In Vietnam, it is known as sầu đâu among other local names. Scientific name: Azadirachta indica Family: Meliaceae Genus:
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Wallago attu is the only freshwater catfish in the genus Wallago (sheatfish) of the family Siluridae, native to South and Southeast Asia. It’s commonly known as wallago catfish or giant sheatfish. Wallago attu is often mistaken for Wallagonia leerii (helicopter catfish), which is much larger in size. Lately, it was found that Wallago and Wallagonia
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Malva nuts are the nuts of two Malvaceae species: Scaphium macropodum and S. affine. In Vietnam, S. macropodum and S. affine are collectively known as ươi, lười ươi, ươi bay or sometimes đười ươi. The malava nut is very special. When soaked in water, its flesh swells to eight times its original volume , forming
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Tea seed oil or camellia oil is an edible vegetable oil which is obtained from the seeds of Camellia oleifera. Camellia oleifera, also known as tea oil camellia, is a small tree, about 5-7m high with evergreen leaves native to southern Chyna and northern Vietnam. A close relative named C. sasanqua is also used to
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Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.