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asiagreentravel.com
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“Com hen song Huong” is a dish served at room temperature, made with mussels and leftover rice. It is a complicated recipe that includes sweet, buttery, salty, sour, bitter and spicy flavors.
Read more : http://asiagreentravel.com/en/featured/com-hen-song-huong.html
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Wat Saket, popularly known as the Golden Mount or ‘Phu Khao Thong’, is a low hill crowned with a gleaming gold chedi. Within, the 58-metre chedi houses a Buddha relic and welcomes worshippers all year round. The temple also hosts an annual temple fair in November, which lasts a week during Loy Krathong.
Read more : http://asiagreentravel.com/en/attractions/wat-saket-in-bangkok.html
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Mai Chau is a vision in every season. In spring, it is a lush, bright green while in autumn, just before the rice harvest, it turns golden. Nowadays, people should count themselves lucky to get the chance to see such colours because before 1993 Mai Chau was an isolated farming town whereas now, it is a recommended stop for any traveller who wants to explore Vietnam.
Read more : http://asiagreentravel.com/en/attractions/mai-chau.html
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Tom kha kai or Thai coconut soup (Thai: ต้มข่าไก่, rtgs: tom kha kai, pronounced [tôm kʰàː kàj]; Lao: ຕົ້ມຂ່າໄກ່,tom kha kai, pronounced [tôm.kʰāː.kāj]), literally “chicken galangal soup”) is a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine.
Read more : http://asiagreentravel.com/en/cuisines/thai-cuisine-tom-kha-kai.html
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Pad thai or phat thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce (nampla น้ำปลา), dried shrimp, garlicor shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts.
Read more : http://asiagreentravel.com/en/cuisines/pad-thai.html
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