Scope of the research 0.0.0.0 ồ.ồ Ốẻẻ
- English and Vietnamese culinary terminologies.
- 50 translated English articles and their Vietnamese sources.
The time of collecting and analyzing articles: From 2019 to 2023
Research place: The food column on VnExpress news and other online translated articles which are created from VnExpress source.
Link: https://vnexpress.net/du-lich/am-thuc https://e vnexpress.net/news/travel/food https:/ngoisao.vnexpress.net/
Research Questions .cccccesscceseesseeesseceseeceeeceaeceeaeceeeceaeessaeeesaeseneeeeaees 4 I2) 00000 0 201
The study is conducted to provide answers to the following questions:
1 What should be taken into consideration when using translation techniques to convert each sort of Vietnamese culinary terminology into English?
2 How are the terminology terms used in Vietnamese culinary translated into Vietnamese in the food articles?
3 What should be done to improve the Vietnamese translation of English culinary terms?
Firstly, the researcher chose a general topic with an appropriate scope and adequate data and samples The research is suitable for the researcher's capability and purposes.
Second, the researcher accomplished the research's proposal, an outline, and theoretical framework for the research. Đào Thi Hải Yến - 11195872 - Business English 61C
Thirdly, details and information were acquired by reviewing and contrasting a source of 50 randomly selected Vietnamese articles with their 50 English translations on the online website: VnExpress news Only if there is adequate information is the analysis strategy carried out.
Finally, analyzed data and numbers are used for designing tables and figures, writing the thesis and recommendations.
Normally, a variety of methodologies, including interpreter method, data and comparative analysis, qualitative and quantitative methods, are employed to analyze the research However, qualitative analysis is the approach that is both most efficient and appropriate for the research Firstly, data is gathered from a range of culinary articles from both Vietnamese sources and English translated articles on VnExpress news The writer then analyzes the information gathered to determine the most appropriate strategies for translating it To answer the research questions, data derived from the publications are described and analyzed In addition, this study made use of previous authors and researchers’ works in the fields of translation and culinary terminology for its data collection, theoretical framework, evaluation of findings, and analysis The writer also asks the supervisor to collect and supplement the lacunas in the graduation paper.
The research consists of 4 chapters, in which the third one is the most important.
Chapter 1: Introduction provides background information on the study, as well as the purpose and objective for doing this research Furthermore, Research questions methodology and the design of the research are also included.
Chapter 2: Theoretical Framework demonstrates the theoretical framework, as well as a description, summary, and evaluation of existing publications in the research area It shows fundamental knowledge, issues, and concepts, which focuses on the definitions, strategies, procedures, and equivalence of translation in general and ESP translation to contribute to investigation and analysis. Đào Thi Hải Yến - 11195872 - Business English 61C
Chapter 3: Data analysis, findings, and discussions presents an analysis of collected data and information specifically to find answers to the research questions and accomplish purposes of the research.
Chapter 4: Recommendations offers some suggestions for improving the process of translating culinary terms It is also suggested to conduct more study on a few potential ideas.
The conclusion summaries and outlines the study's limitations as well as recommendations for further research.
The chapter I of “A study on translating culinary terminology from Vietnamese into English in VnExpress news” provides an introduction to the topic and outlines the research methodology The study aims to investigate the content of many terms appearing in the VnExpress news when translating Vietnamese culinary terms intoEnglish, and to identify effective translation strategies for different types of culinary terms The chapter also discusses the importance of culinary translation for promoting Vietnamese cuisine in the global context and highlights the complexity of Vietnamese culinary terminology due to its diverse cultural influences Finally, the chapter presents the rationale, objectives, scope, research questions, and the research methods that will be used in the study. Đào Thi Hải Yến - 11195872 - Business English 61C
This chapter is a collection of many reliable and prestigious studies, research, and knowledge of authors, which are related to translation and culinary terminology At the end of this chapter, the VnExpress news is introduced as a valuable source of materials to carry out this research.
2.1 Theory of translation 2.1.1 Definition of translation
According to Wikipedia, translation is defined as the communication of a text’s meaning and the subsequent creation of an equivalent text, often known as a "translation," that conveys the same message in a different language The language to be translated is called the source language (SL), whereas the language to be translated into or arrived at is called the target language (TL); the final output is sometimes called the "target text."
In a similar but more succinct way, “translation is the comprehension of the meaning of a text and the subsequent production of an equivalent text, likewise called a “translation” that communicates the same message in another language”, S Warwal wrote in 2015 He also clarified that the source text is the one being translated, the target text is frequently referred to as the result of the translation process, and the target language is the one being translated into.
Amira Osman (2017) wrote in her article: “Translation is a mental activity in which a meaning of given linguistic discourse is rendered from one language to another.” She thought it involves converting linguistic concepts from one language into their equivalents in the other language while the act of translating involves transferring text's content from its original language into a new one (Foster, 1958).
The great creation of written languages has allowed humans to disseminate and preserve ideas over greater distances and for longer periods of time, and the power of translation has made this possible worldwide Based on their own expertise and experience, researchers in the field of translation have developed a number of meanings of the term The meaning of translation as derived from these views is apparent.
According to J C Catford (1978), translation is an operation that is performed on languages, a substituting process from a text in one language into Đào Thi Hải Yến - 11195872 - Business English 61C a text in another language The theory of translation is strongly related to the theory of language, or a general linguistic theory.
Translation, according to Larson (1998), is essentially a transition from one state to another; more specifically, the form of the source language is replaced by the form of the target language by semantic structures The act of translating also implies transferring the meaning of the source language into the target language For this reason, a text in the source language is first analyzed to determine its meaning, and then the lexicon and grammatical structure are used to reconstruct the same meaning that is appropriate for the target language and its cultural context.
Translation is viewed as a phenomenon having significant effects on daily life that is both a process and a result, according to B Hatim & J Munday (2004) Because the translator converts the original or source material into the target text in another language, it is a process The concrete translation result created by the translator is the focus of the second sense In addition, the authors noted that machine translation is now a process and product that uses computing power and computerized linguistic analysis to study meanings and determine appropriate forms in other languages This means that machine translation is no longer the domain of human translators.
These definitions of translation are not exhaustive, but they do represent some typical qualities and characteristics of translation To sum up, basing on the definition of J C Catford, translation is the process of precisely and suitably converting the source text to the target text.
Languages are one of the most powerful abilities that humans have, but people are incapable of learning all the languages on the planet, and mastering a language takes time As a result, translation is essential for retaining and disseminating ideas and information, which makes global integration easier and quicker Studies conducted by several scholars have underlined the importance of translation.
S.T Research procedures 186 n eeằe
Design of researCH: Ác HH TH HH TH HH ket 5
The research consists of 4 chapters, in which the third one is the most important.
Chapter 1: Introduction provides background information on the study, as well as the purpose and objective for doing this research Furthermore, Research questions methodology and the design of the research are also included.
Chapter 2: Theoretical Framework demonstrates the theoretical framework, as well as a description, summary, and evaluation of existing publications in the research area It shows fundamental knowledge, issues, and concepts, which focuses on the definitions, strategies, procedures, and equivalence of translation in general and ESP translation to contribute to investigation and analysis. Đào Thi Hải Yến - 11195872 - Business English 61C
Chapter 3: Data analysis, findings, and discussions presents an analysis of collected data and information specifically to find answers to the research questions and accomplish purposes of the research.
Chapter 4: Recommendations offers some suggestions for improving the process of translating culinary terms It is also suggested to conduct more study on a few potential ideas.
The conclusion summaries and outlines the study's limitations as well as recommendations for further research.
Summary of chapter Ì, . 5 s11 HH ng ng 6
The chapter I of “A study on translating culinary terminology from Vietnamese into English in VnExpress news” provides an introduction to the topic and outlines the research methodology The study aims to investigate the content of many terms appearing in the VnExpress news when translating Vietnamese culinary terms intoEnglish, and to identify effective translation strategies for different types of culinary terms The chapter also discusses the importance of culinary translation for promoting Vietnamese cuisine in the global context and highlights the complexity of Vietnamese culinary terminology due to its diverse cultural influences Finally, the chapter presents the rationale, objectives, scope, research questions, and the research methods that will be used in the study. Đào Thi Hải Yến - 11195872 - Business English 61C
This chapter is a collection of many reliable and prestigious studies, research, and knowledge of authors, which are related to translation and culinary terminology At the end of this chapter, the VnExpress news is introduced as a valuable source of materials to carry out this research.
2.1 Theory of translation 2.1.1 Definition of translation
According to Wikipedia, translation is defined as the communication of a text’s meaning and the subsequent creation of an equivalent text, often known as a "translation," that conveys the same message in a different language The language to be translated is called the source language (SL), whereas the language to be translated into or arrived at is called the target language (TL); the final output is sometimes called the "target text."
In a similar but more succinct way, “translation is the comprehension of the meaning of a text and the subsequent production of an equivalent text, likewise called a “translation” that communicates the same message in another language”, S Warwal wrote in 2015 He also clarified that the source text is the one being translated, the target text is frequently referred to as the result of the translation process, and the target language is the one being translated into.
Amira Osman (2017) wrote in her article: “Translation is a mental activity in which a meaning of given linguistic discourse is rendered from one language to another.” She thought it involves converting linguistic concepts from one language into their equivalents in the other language while the act of translating involves transferring text's content from its original language into a new one (Foster, 1958).
The great creation of written languages has allowed humans to disseminate and preserve ideas over greater distances and for longer periods of time, and the power of translation has made this possible worldwide Based on their own expertise and experience, researchers in the field of translation have developed a number of meanings of the term The meaning of translation as derived from these views is apparent.
According to J C Catford (1978), translation is an operation that is performed on languages, a substituting process from a text in one language into Đào Thi Hải Yến - 11195872 - Business English 61C a text in another language The theory of translation is strongly related to the theory of language, or a general linguistic theory.
Translation, according to Larson (1998), is essentially a transition from one state to another; more specifically, the form of the source language is replaced by the form of the target language by semantic structures The act of translating also implies transferring the meaning of the source language into the target language For this reason, a text in the source language is first analyzed to determine its meaning, and then the lexicon and grammatical structure are used to reconstruct the same meaning that is appropriate for the target language and its cultural context.
Translation is viewed as a phenomenon having significant effects on daily life that is both a process and a result, according to B Hatim & J Munday (2004) Because the translator converts the original or source material into the target text in another language, it is a process The concrete translation result created by the translator is the focus of the second sense In addition, the authors noted that machine translation is now a process and product that uses computing power and computerized linguistic analysis to study meanings and determine appropriate forms in other languages This means that machine translation is no longer the domain of human translators.
These definitions of translation are not exhaustive, but they do represent some typical qualities and characteristics of translation To sum up, basing on the definition of J C Catford, translation is the process of precisely and suitably converting the source text to the target text.
Languages are one of the most powerful abilities that humans have, but people are incapable of learning all the languages on the planet, and mastering a language takes time As a result, translation is essential for retaining and disseminating ideas and information, which makes global integration easier and quicker Studies conducted by several scholars have underlined the importance of translation.
According to G Belmar (2017), translation has dignified languages long subjugated throughout history, and it has played an essential role in merging marginal communities together A literary language is developed by translation,and new paths for other viewpoints are always made accurate since plurality Đào Thi Hải Yến - 11195872 - Business English 61C cannot be founded on anything else.
This study summarizes the importance of translation as a requirement of clear and effective communication among languages and cultures in the multicultural and multilingual world using the points made by R Morel (2019). The use of translation benefits everyone since enterprises that operate only in English might suffer Furthermore, people prefer to communicate in their native tongues since they respond more effectively, consequently, translation promotes the global economy and helps individuals interact more effectively The propagation of new ideas and information, as well as the expansion of knowledge, need the use of translation as a medium.
As asserted by M Cabral (2020), translation plays a crucial role in providing information globally, fostering relationships, and disseminating ideas.
A linguistic barrier exists because not all nations speak the same language, and translation would break that barrier and fuel the global economy There is more to translation than merely translating words from one language to another By allowing individuals to engage with cultural phenomena that would otherwise be too far and strange to understand via one's own cultural lens, translation fosters cross-cultural understanding.
Terminology plays a crucial role in the realization of contexts and specialized texts In the form of words, phrases, and technical terms, terminology helps readers to comprehend the main message of the document from both the original language and the target language Terminology is the primary building component for every translation, according to The Star, a translation service It's the words, phrases, and technical terms that are used to define terms and construct sentences Since the beginning of translation as a profession, technical translators have created word lists for translation purposes.".
Terminology and Vietnamese culinary terminology
Each researcher studying terminology has their own definition of it, and this
13 Đào Thi Hải Yến - 11195872 - Business English 61C section will discuss those definitions of terminology.
According to Wikipedia, terminology is a systematic study of the "labeling or designating of concepts" specific to one or more subject disciplines or realms of human activity Terminology (also known as terminology science) is a general term for a collection of specialized words or meanings related to a certain area, as well as the study of such terms and their application Terms are words, and compound words or multi-word phrases have specific meanings in certain circumstances It accomplishes this by doing research and analysis on terminology in context with the goal of recording and promoting consistent usage.
Terminology, according to Cabré (1999), is inextricably linked to the distinct topic domains Terminology is not an aim in itself, nor can terminological activity comprise just compiling a sequence of concepts with their following labels Subject specialists, general and applied terminologists collaborate to create and standardize ideas and terminology for each specialized subject.
P Faber and C.I.L Rodriguez (2012), terminology or specialized language signifies more than a technical or a particular case of general language. Currently, society places a premium on science and technology, and the manner in which specialized knowledge concepts are recognized, produced, explained, and translated has elevated terminology or the generation of specialized knowledge concepts to a level of importance.
In line with the Cambridge dictionary, terminology is defined as "special terms or expressions used in reference to a certain subject or activity," and this definition is recognized in this study.
2.2.2 Characteristics of terminology and culinary terminology
According to C Harp (2009), terminology might be in the realm of pharmaceuticals, components, modes of administration, lab tests, units of measure, species, etc., and is intended to model some element of a specific domain There were 11 terminology traits mentioned:
(1) Unique identifiers: A terminology does not represent two distinct concepts.
(2) Stable identifiers: A given terminology's identification is permanent.
14 Đào Thi Hải Yến - 11195872 - Business English 61C
Regardless of its status, the identifier should be connected and never be re-used to stand for another terminology.
(3) Dumb identifiers: An identifier is meaningless.
(4) Concept orientation: A terminology expresses a notion, and that concept is only represented once as an active term in the terminology.
(5) Coverage: A vocabulary should adequately encompass the model's domain.
(6) The controlled terminology should be controlled: A phrase has a concentration and is committed to that focus.
(7) Consistent term structure: The lexical components that make up a word should have a consistent structure or be ordered in the same way from term to term.
(8) Terminology has a lifecycle: They change when new terminologies are developed, existing ones are split apart, superseded, or rendered unnecessary.
(9) Terminology is a part of a well-defined area of ontology: A terminology defines a totally specific topic; the word is composed of numerous components.
(10) Interoperability: A terminology is related to a standard integrable available terminology.
(11) Extensibility: Consumers can prolong terminology to link a period until it is complemented by the source or indefinitely if the word is restricted to the consumer, because terminology cannot fulfill all the consumer's requests.
Culinary terminologies must serve the main qualities of terminology established in the preceding section of this research Culinary terminology, on the other hand, distinguishes itself from other fields' terminologies by specialization and domains It is a fact that culinary terms have a very high indigenous culture, it is associated with the formation of the country that develops that dish Sometimes, the way we order a dish is the result of a long story behind it Each dish represents the cultural quintessence of a country, the individual culture is very high and should be respected The terms are also very diverse and there are alternatives in naming because inherently a dish can have different names, according to the multi-ethnic multilingualism of the
15 Đào Thi Hải Yến - 11195872 - Business English 61C
Vietnamese people Culinary terms have a high level of art in it, that is why translators always have to understand the culture before they want to create the most complete and accurate translation.
2.2.3 Types of common Vietnamese culinary terminology
Vietnam is a country with a very diverse culinary culture with many long- standing traditional dishes Therefore, the number of English words translated from the names of Vietnamese dishes is very large.
Compared to Western countries using English, Vietnam is said to have a much richer and more diverse cuisine Therefore, it is certainly not easy to translate the names of Vietnamese dishes into English Even many foreigners try to use Vietnamese names for traditional Vietnamese dishes (e.g., banh chung, pho ) There are many foreigners who have looked closely at Vietnamese dishes, then used their native English vocabulary to find the most accurate names.
This study has divided 6 groups of culinary terminologies: Food, Drink, Ingredients, Cooking utensils, Cooking techniques and Flavor description The division of culinary words into six groups is a useful way to analyze and categorize words related to cooking and cuisine Each of these groups represents a broad category of culinary terms that can help us in understanding and describing different aspects of cooking and food.
- Food: This group includes culinary words related to different types of food, such as meat, vegetables, fruits, grains, and dairy products It also includes words related to specific dishes, such as soups, stews, curries, and salads.
- Drink: This group includes culinary words related to different types of beverages, such as water, coffee, tea, wine, beer, and cocktails.
- Ingredients: This group includes culinary words related to the different types of ingredients that are used in cooking, such as herbs, spices, oils, sugar, flour, and salt.
- Cooking utensils: This group includes culinary words related to the different types of equipment and utensils that are used in cooking, such as pots, pans, knives, spoons, and spatulas.
- Cooking techniques: This group includes culinary words related to different methods and techniques of cooking, such as baking, roasting, frying, sautéing, and grilling.
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- Flavor description: This group includes culinary words related to the different tastes and flavors of food, such as sweet, sour, savory, bitter, and umami.
For a more general and detailed view about these types of culinary terms,you can refer to the Appendix 2 section which shows some of the most relevant examples collected from many food translation sites at the end of the study.
General information about VnExpress neWs che 17
This study will use credible translated Vietnamese articles as well as their English original articles from the VnExpress news in the food category at vnexpress.net Readers spent an average of 80 thousand hours per month listening to podcasts in 2022, a 350% increase from the initial stage VnExpress retains the position of Vietnamese citizen news page in English for most readers to comprehend the world in Vietnam Cuisine is one of around 100 different categories on VnExpress news This category comprises favored and invested news points, with a huge number of articles updated on a daily basis.
VnExpress news is a newspaper that was established in accordance with the advancement of science and technology, particularly information technology, and has successfully carried out its stated objectives Due to this positive perspective, VnExpress news has the following 4 advantages:
Firstly, the newspaper consistently adheres to a plan, a development strategy, and a quality assurance emphasis, which has allowed it to preserve its standing as one of the few Vietnamese electronic newspapers with a sizable readership.
Secondly, the reporters have fully utilized the strengths of approaches, resulting in extremely rapid, hot, and good news updates.
Thirdly, in recent years VnExpress.net has a lot of innovation from the interface, organization to artistic decoration, helping readers look up information easier.
Fourth, the content of VnExpress.net is constantly growing and very encouraging Previously, the newspaper mainly focused on the information, which is merely news, analytical and commenting into the thematic For example, in 2009, Vietnam's economy had a decline Due to the influence of the world economy, the Party and the Government launched a huge program to
17 Đào Thi Hải Yến - 11195872 - Business English 61C maintain growth, repel inflation, and ensure social security.
VnExpress is a non-profit channel that promotes curiosity and enthusiasm in learning about the world within the Vietnamese population It also encourages a more active reading culture in Vietnam Most of the information published is enthusiastic and active by Vietnamese journalists This information channel is also updated with international information, which is a bridge for Vietnamese and foreigners to use English In fact, the news site also has an English version that has been mentioned earlier in this study This is a reasonable and extremely useful investment for international readers who want to better understand the country and people of Vietnam However, as the item of cuisine of a strong national culture, the number of articles written in Vietnamese and translated into English is significant This newspaper is one of the Vietnamese people's national information channels.
The goal of the magazine is to provide Vietnamese readers with fresh, accurate, and varied information through translation and authoring articles with an average word count of 1000 words The VnExpress news online magazine is a powerful, trustworthy, and excellent source of resources, especially the culinary ones, making it the ideal place to research the problem of translatingEnglish culinary terminology into Vietnamese.
Summary of chapter ẽ ẽ - ccc cecceseceeeeeceeaeeeeeceeeeeeaeseaeeseeeeeeaeeeees 18
Chapter II of the study on translating culinary terms from Vietnamese into English covers two main areas: the theory of translation and terminology and Vietnamese culinary terminology related to food and cooking.
The chapter begins by discussing the definition of translation and the importance of translation that helps to foster understanding, build relationships, and promote international cooperation translators and translation services are crucial for facilitating communication, promoting understanding, and supporting social, cultural, economic, and political interactions on a global scale.
The second half of the chapter focuses on terminology specific to Vietnamese food and cooking It provides a comprehensive list of terms with their English translations, including names of common dishes, ingredients, cooking techniques, cooking utensils, and flavor description The chapter also includes notes on the cultural context and usage of each term, highlighting the
18 Đào Thi Hải Yến - 11195872 - Business English 61C importance of understanding cultural differences when translating culinary terms.
Overall, this chapter provides a useful theoretical framework for understanding the translation of culinary terms and a scientific basis for translators to conduct research in the next chapters of the study.
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FINDINGS AND DISCUSSION .- 2-2257 20
Application of culinary terminology in translation
The proportion of culinary terminology
Figure 3 1 Frequency of culinary terminology in Vietnamese articles
After the process of analyzing and collecting the culinary terminology from
50 Vietnamese articles and their English-translated articles in the VnExpress website, there are a total of 626 culinary terminologies which are allocated into six main types of culinary terminology and translated by terminology translation strategies The pie chart shows the number of culinary terminologies in Vietnamese standard articles The pie chart presented in the study shows the number of culinary terminologies used in Vietnamese standard articles, with an average of 13 terms per article The terminologies can be single terms or compound terms, for study purposes, culinary terminologies are separated into distinct words. Additionally, a Vietnamese standard article has an average length of 659 words, with approximately 1.97% culinary terminologies.
These culinary terminologies play an important role in the apprehension of the content of the English culinary texts and documents In both English and Vietnam- translated articles, readers can understand the process of operation, activities, and the state and development of the culinary industry with the assistance of mentioned terms As a result, the percentage of terminologies and non-terminologies in
20 Đào Thi Hải Yến - 11195872 - Business English 61C
English articles above indicates the nature of frequency of culinary terminologies in a standard article, which is 1.97%.
However, in case of a relatively large number of terms with repetition and occurrence, including monosyllabic words and ignoring the error, the result would change with about 3652 terms in a total of 50 articles and their frequency can be up to 73 words per article unit This discovery can assist translators and readers in identifying the approximate quantity of terminologies in culinary articles.
3.1.2 Types of culinary terminologies in analyzed articles.
Food Drink Ingredients Cooking utensils
Figure 3 2 Types of culinary terminologies in analyzed articles by percentage.
The pie chart shows the percentage of culinary terminologies in 50 English articles divided into six categories The number of ingredients and food terminologies make up the highest proportion of total culinary terminologies, with 34,7% and 34.3% respectively This suggests that translators face a large number of culinary terminologies in Vietnamese culinary articles in the VnExpress news.
In the content of cuisine articles, it is not strange to encounter these two types of terminology If the name of the dish is the defining factor of the article, then the ingredients are the important ancillary content because the authors often mention how to make the dish in their article In particular, they tend to provide details about the various components that are added to the dish, such as vegetables, meat, and spices This is especially true when discussing Vietnamese cuisine, which is
21 Đào Thi Hải Yến - 11195872 - Business English 61C renowned for its wide array of spices and ingredients As a result, the number of words related to materials accounts for quite a lot of the term capacity listed above.
Food terms also make up a large number of 34.3% culinary terms These include contents related to the names of daily dishes, noodle soup with porridge, regional specialties and others such as cake, porridge Statistically, the large volume of repeated monosyllabic terms also made it difficult to draw precise conclusions for this study.
Besides, there are 626 food and drink related terms, of which 432 are food related terms (ingredients and dishes) (69%), 23 phrases related to beverages (3.7%) and 167 phrases counted for 27,3% that are not food and drink (including utensils, cooking methods and food descriptions).
The remaining terms, although not taking up too much, are the elements that make up a complete "cake" Therefore, we believe that studying all the above groups of terms will contribute to students of the translation sector when they have difficulty in finding ways to translate related culinary terms.
Translation strategies applied to translate English culinary terminologies
Literal translation @ Borrowing Naturalisation Neutralisation
Componential analysis # Cultural equivalent Deletion
Figure 3 3 Culinary terminology translation strategies applied by translators
(1) Literal translation: This is the most commonly used strategy, with 266 of
626 culinary terminologies, accounting for 42.5%, of which the grammatical structures of the original text are translated into the closest equivalent structures in
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Most of the results of word classification in this group are single words consisting of root words The staple food and beverage terms "bread, rice, and soup", a large number of terms for the ingredients "cabbages, butter, garlic, and peas, vegies" and the way the cooking techniques such as tinned, grilled, roasted and so on This is the most popular strategy possibly because it works best when applied to exact word and translation equivalents of popular food phrases The basic dishes, fruits, ingredients, drinks and recipes in Vietnamese all have English equivalents For example, "mi”, “bún”, “phở”, “hu tiéu" are translated as "noodle",
“cao”, “cơm” to “rice”, “bánh” to “cake” Besides single words, we still come across simple compound word translations like “chudi chin” into “ripe bananas" or “trang cut” into “quail eggs” With this translation, readers may neither have trouble reading and visualizing phrases about culinary terms nor resort to more complex strategies.
(2) Neutralization: this approach is the second common method for the culinary terminology translation, with 154 phrases out of 626 terms (24.6%). Neutralization is adding some description to clarify meaning for the target text reader, “therefore it is neutralizing or generalizing words in the original text”
Newmark (1988) The truth is that the translations are often longer than the originals It can be seen more clearly in the example of translating “mdm me chua ngọt" into "sweet and sour tamarind sauce" or "cháy toi" into “roasted with garlic".
(3) Componential analysis: is the third most commonly used translation strategy, with 91 out of 626 terminologies found in the VnExpress news Some terminologies translated by word-for-word technique make it difficult for readers to comprehend their meanings Therefore, translators use this method to familiarize readers with these terminologies For instance, “ốc Jen” can be translated into “wool snails”, “lau mắm” into “fish-paste hotpot’, “thịt đông” into
(4) Cultural equivalent: 6.7% (with 42 in 626 terms) of culinary terminologies are translated by cultural equivalent strategy This is an approximation in which a cultural word in the original text is translated into a cultural word in the target text. For example, the word "bdnh xéo" in Vietnamese can be translated into “crepe cake” in English Both “bdnh xéo” and “crepe cake” are very thin, flat cakes, usually made from flour, eggs, milk and butter However, “bánh xéo” in
23 Đào Thi Hải Yến - 11195872 - Business English 61C
Vietnamese is crisper and firmer and has a different cooking method with soft and fluffy Western “crepe cake” Other examples can be mentioned such as the word
"goi" in Vietnamese is translated into “salad” in English.
(5) Borrowing: this strategy accounts for 6.7% with the same data as the previous method in all translation ones applied for translating culinary terminology This translation strategy can be used for most dish names for two reasons First, these names have been used several times by the native people, so the translator may no longer have trouble coming across these terms such as "pho",
"banh mi", "banh cuon", "hu tiu" The second reason is that these terms can also be difficult to identify the way to call or even the ingredients that used to make them up are difficult to find anywhere Some examples can be mentioned as “ba khia" (the raw material for the famous fish dish in the Southwest region of Vietnam) translated into "ba khia" in English; or like "sui din" (a word used to refer to a type of cake originating from China made with glutinous rice flour, mung bean paste or black sesame) into "sui din" in English.
(6) Naturalization: this strategy is the least popular one in the total of applied ways for translation of culinary terminology, only accounting for 2.6% with 16 in
626 terminologies Some culinary terminologies translated by one of seven above strategies cause confusion for readers, so translators use this method to provide a comprehensive understanding of terminologies for readers and avoid misapprehending For example, “bánh flan” into “flan”, bánh bao cade” into6
“cadé” or “custard” in English.
(7) Deletion: This study found 15 culinary terminologies left (2.4%) used deletion strategy When translating Vietnamese culinary terms into English, there are several deletion strategies that can help to capture the essence of the original term while making it more accessible to an English-speaking audience Deletion refers to the process of removing parts of the original word or phrase that are not necessary or meaningful in the target language For examples:
- "bánh cuốn" (rolled rice pancakes) could be translated as "rice rolls".
- "cd kho” (caramelized fish) could be translated as "caramel fish".
- "cha gio" (fried spring rolls) could be translated as "spring rolls".
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Terminology translation strategies applied in translating different types
Table 3 1 Seven terminology translation strategies applied to translate different types of culinary terminologies.
Ingredients | Utensils | Techniques | Flavor Total
The table indicates the translation strategies applied for the translation of six culinary terminology categories with 626 terminologies The largest number of terminologies is Literal technique with 266 terms, while Deletion is used for only
15 terms which is the lowest number of total terminologies The number of terminologies translated by Neutralization is quite high, with 154 cases in total. The figures for Componential analysis, Cultural equivalent, Borrowing, Naturalization (in descending order) are between range of 16 to 91 terms. According to the table, all proportions in rows of Literal technique, Neutralization and Componential analysis is under 78.6% and over 0.6% The percentages in rows of Borrowing translation have remarkable division that from 21.4% to 78.6%.
To understand the information in the table above, we should pay attention to each type of translation method first For Literal technique, most terms related to ingredients are translated by this method with a figure of 45.1% Meanwhile, Borrowing and Componential analysis and Neutralization are mostly used to translate the names of dishes For other translation strategies such as Deletion and
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Naturalization, the volume of translated words does not fluctuate much in the range of 1-8 terminologies per category.
Figure 3 4 Literal technique applied to translate seven types of culinary terminologies.
The pie chart shows the percentage of literal technique for the translation of six types of culinary terminologies Overall, the use of this method to translate culinary terminologies is essential The largest proportion of ingredients using literal technique with 45.1% For many simple words in the category of food ingredients, using the Literal technique can help the translator save time and ensure the correctness of the translation The table also shows that the group of words indicating the cooking techniques and flavor description accounts for 18.0% and 21.1%, respectively, also often use this translation strategy The peculiarity is that the terms referring to the names of food and drinks do not often use these terms as only 4.1% for food and 3.4% for beverage terms.
Here are some examples of the occurrence of literal strategy in translating culinary terms in the VnExpress article: “cá linh” — “spirit fish”, “cá chốt” —
“naked catfish”, “cháy xém — scorched”, “đôi đũa — chopsticks”.
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Figure 3 5 Borrowing applied to translate seven types of culinary terminologies.
Overall, the use of this method to translate culinary terminologies of six types is quite evenly The chart describes that dish name terms account for 78.6% of the total volume of culinary terms in VnExpress The remaining 21.4% are terms that refer to ingredients for cooking The reason for this difference is because most of the terms referring to the name of a dish are often translated into how to order that dish in English, both for convenience and in case the word is too difficult to translate.
It is not strange when catching terms from Vietnamese to be transferred to English when translating cuisine and it is probably only food that is the most popular field in this case For examples:
Source language Target language Banh t6m Banh tom (deep fried prawn and sweet potato fritter) Banh trang Banh trang (rice paper)
Bánh trang nướng Banh trang nuong (grilled rice paper) Bánh trôi Banh troi (floating rice cake)
Bun cha que tre Bun cha que tre (vermicelli with grilled pork)
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8 68.1% mfood mDrink Mlngredients Cooking utensils #Cooking techniques Flavor description
Figure 3 6 Componential analysis strategy applied to translate seven types of culinary terminologies
Overall, the application of transposition method in translating terms of three categories is quite evenly The largest number of culinary terminologies using this method, accounting for over 68.1% For example, “canh măng” 1s translated into
“bamboo shoot soup” or “bánh mi bò lá lốt" is translated into “beef loaves bread”.
The translation of cooking techniques is the less common, making up nearly 3.6%. For instance, “ché lam đôi” is converted into “split into two” The percentage of culinary terms ingredients is 20.9%, and flavor description is 9.1% ranking second, third after food terms For example, “khô mực” into “dry squid” or “béo thom” into
“fragrant fat” For the translation of drinking (smallest group) “sâm bí dao” is translated as “ginger ale”.
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6.3% mFood #Drink #lingredients Cooking utensils #Cookingtechniques Flavor description
Figure 3 7 Naturalization translation method applied to translate seven types of culinary terminologies.
With 43.8% and 37.5% respectively, food and ingredients are still on top of the list The truth is that the naturalization method involves finding an equivalent term or phrase in the target language that accurately expresses the same concept that the original term conveys in the source language This method can be particularly useful in translating Vietnamese culinary terms into English, as many of these terms may not have direct translations.
For example, is the term “bdnh pudding” Pudding is a type of dessert that originated in France The name pudding is believed to be derived from the French boudin, which is derived from the Latin “botellus”, meaning "small sausage", referring to the wrapped meats used in desserts in medieval Europe When translating from Vietnamese into English, the translator has kept the word pudding to describe the meaning of the word in the target text that the reader can understand Overall, the naturalization method can be a useful tool in translating Vietnamese culinary terms into English It allows for accurate conveyance of the intended meaning and flavor of the original term, while also creating a more accessible and understandable translation for English-speaking audiences.
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0.6% mFood Drink Mlngredients Cooking utensils Cooking techniques Flavor description
Figure 3 8 Neutralization applied to translate seven types of culinary terminologies.
Neutralization translation method is a translation approach that involves translating words or phrases from one language to another without adding or subtracting culturally specific elements In the context of translating Vietnamese culinary terms into English, it means using English words that are close equivalents of the original Vietnamese terms, while keeping the original flavor of the dish intact.
For example, "pho bo" is a popular Vietnamese noodle soup made with beef broth In neutralization translation, it can be translated as "beef noodle soup". However, if we were to use a more literal translation, it would be "cow noodle," which would be confusing and not convey the intended flavor of the dish.
Another example is "bánh mi thit ngudi", a Vietnamese sandwich made with cold cuts and pickled vegetables In neutralization translation, it can be translated as "cold cut sandwich" This translation conveys the main ingredients of the dish without adding culturally specific elements that may not be familiar to the English- speaking audience.
Overall, neutralization translation is an effective method for translating Vietnamese culinary terms into English as it allows the original flavor and essence
30 Đào Thi Hải Yến - 11195872 - Business English 61C of the dish to be preserved, while making it accessible to a wider audience.
In the chart we can see that Food terminology with 53.9% and Ingredients with 32.5% account for the largest types of culinary terms in the whole The smallest number is flavor description However, we can find the “‘/a miệng” is translated into “a strange taste”, “dê ăn” into “easy to eat’.
Figure 3 9 Cultural equivalent applied to translate seven types of culinary terminologies
As described in the chart, The three large groups include food, beverage and ingredients with figures of 38.1%, 26.2% and 21.4% respectively.
When it comes to translating culinary terms from one language to another, it's not always a straightforward process Culinary terms and dishes can be deeply rooted in a country's culture and history, and may not have a direct equivalent in another language This is particularly true for Vietnamese cuisine, which is known for its rich and diverse flavors.
RECOMMENDA TIONS Úc che 34
Recommendation for culinary translation strafegies
Translating terminologies is a challenging task in general, and it is particularly difficult when it comes to culinary terms In order to provide accurate translations, translators must possess a profound understanding of the culinary field and must know how to apply specific translation strategies for each type of term These strategies should be chosen carefully to ensure that the meaning is fully conveyed accurately and without confusion or misinterpretation A recent study identified seven effective strategies for translating culinary terms, which can help translators achieve the closest possible match to the original text and provide readers with an accurate understanding of the content Successful translation of culinary terminology requires a thorough understanding of both languages, as well as expertise in the culinary field It is an important task that requires great attention to detail and a commitment to providing high-quality translations.
It is undeniable that in Vietnamese, there are still no suitable words to describe the meanings of some terms, so many terms have been preserved as borrowed words by borrowing strategies such as "sui din" and "bánh ép" Moreover, the culinary industry has a rich vocabulary to describe the tastes of dishes that require further exploration and transformation To fill this linguistic gap, translators use paraphrasing as a technique to explain new terms to the reader while preserving their original meanings This method may lengthen the translated terms but ensures a complete understanding of their meanings, which in turn increases the reader's knowledge.
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Two commonly used strategies for paraphrasing are Literal and Neutralization The Literal strategy involves the word-for-word translation of familiar terms or independent words without changing their structures or grammar. The Neutralization strategy simplifies the translated terms without altering their essential meanings, thus avoiding any misinterpretation In the culinary industry, these strategies would be suitable for translating the names of dishes and ingredients due to their widespread application and popularity in the field of hotels and restaurants.
Translators require knowledge of the culinary industry to apply cultural- equivalent translation strategies effectively Failing to do so may result in misinterpretation or lack of understanding Therefore, the cultural-equivalent method should be used to translate the name of food, which investigates cultural factors to determine the best ways to name dishes.
Componential analysis is a method used for new terms for which there is still no equivalent in Vietnamese or a literal translation that cannot express the correct meaning of the term The translators will explain the terms in words that are easy for the reader to understand while keeping their original meaning Although this method will make the translated term longer, it will ensure a complete understanding of the meaning of the term, increasing the knowledge for the reader.
Regarding the deletion strategy of some words, you should make sure that your translations can still make the reader understand what you are writing when using this tactic Sometimes translators often intentionally omit a lot of content that they consider unnecessary, which inadvertently makes the article incoherent and lifeless.
In the culinary field, translators need knowledge in the culinary industry to apply the cultural equivalent translation method to convey the content in the easiest way to understand because if wrong translation will cause understanding This method should be used with other types of delivery services, or related costs.
In translation, it is important to use terminology in the right context because it helps the reader or listener better understand the content and purpose of the text or conversation A word can have many different meanings depending on its context and using fields Therefore, choosing the right and appropriate words is very important to convey the author's intention in the most accurate way.
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Depending on the different circumstances, the terms will be translated in different ways to help the reader understand the content that the text wants to convey Vietnam is known for its diverse range of flavors and tastes The Vietnamese language has a rich vocabulary for describing flavors and spices, and these descriptions often do not have direct equivalents in English For example, the term "mdm" refers to a fermented fish sauce typically used in Vietnamese cuisine A direct translation of "mdm" as "fish sauce" may not fully convey the unique taste and aroma of this ingredient.
Another example of the correct usage of the term in the culinary field: we can see the difference between "súp" and "nước léo" Although these two words both mean a kind of soup, in English, "sip" can be used to refer to a particular type of soup, while "ước /éo" is simply the broth for a specifical dish.
In addition, in the culinary field, there are many other terms such as "chién gion" (crispy), "trang miệng" (dessert), "nước mam" (sauce) and many more These terms all have distinct meanings and uses, so in the translation process, using them in the right context is necessary so that the message conveyed is as accurate and understandable as possible for the reader or listener.
In a translation, it is difficult to follow a consistent translation strategy that often uses different strategies depending on the situations in the original text In terms of culture, sometimes translators tend to sacrifice cultural elements of the original text in order for the reader to understand the story more fully Applying to teaching about translation shows that teachers and learners should pay attention to cross-cultural knowledge as well as master the culture of the source and target languages as well as focus on translation strategies, especially when translating cultural words related to food.
Recommendation for the pre-translation preparafion
The process of learning and building a database of culinary terms and definitions to truly appreciate and understand different types of food and cooking techniques is essential to broaden one's knowledge of culinary terms The mastery of culinary translation is a lifelong process as there are always new ingredients, techniques, and cuisines to discover It requires a love for food, a curious mind, and a willingness to explore new flavors and recipes To start accumulating knowledge, one can begin by reading culinary books and taking cooking classes.
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Online resources such as food blogs, YouTube channels, and food websites can also be helpful in expanding one's culinary vocabulary Attending food events and visiting different restaurants can also give one an opportunity to learn new terms and techniques firsthand By learning about different cuisines, ingredients, and recipes from various cultures, one gains a deeper appreciation for food as an art form and a means of cultural expression.
In conclusion, culinary terminologies in all fields necessitate a thorough understanding and in-depth knowledge in order to produce a good translation that meets the reader's needs It is an ongoing process that necessitates passion, curiosity, and commitment It allows you to understand and appreciate food on a deeper level, as well as expand your culinary abilities and repertoire Poor preparation of professional knowledge and skills will result in low quality translation, causing misunderstandings for readers and demonstrating the translator's unprofessionalism As a result, every professional translator must be passionate and serious about their work Consequently, translators require a great deal of practice and practice in translating documents, as well as accumulating and updating more knowledge and information about the culinary industry in order to have appropriate translation strategies for different types of terms and produce the better professional version.
Cultural differences must be recognized in translation in general, and in culinary terminology translation in particular Translators must also have cultural understanding to ensure that the translation fully conveys the translation's meaning and content As globalization deepens, an increasing number of Vietnamese enterprises corporate and do business with numerous foreign partners It is therefore critical to comprehend documents and contracts where the barrier is terminology Many culinary terms are still not in the Vietnamese dictionary, so the translator must use borrowed words or use the equivalent method, which requires the translator to understand both foreign culture and culture Vietnam to be able to select the equivalent Vietnamese word while retaining the term's meaning.
Furthermore, when encountering culinary terms, the translator removes cultural barriers and opens his mind to receive new concepts and new thinking. Language barriers can cause translators to try to understand in their own words rather than the writer's, resulting in misinformation As a result, when the translator applies these to his translation, the readers will misunderstand and damage their
37 Đào Thi Hải Yến - 11195872 - Business English 61C work, resulting in a loss to the company To avoid these pitfalls, translators must be willing to learn new things and improve their professional knowledge of the industry as well as their translation skills.
Not only is it the responsibility of translators to accept and understand comprehensively any culinary terminology, but readers also have to make an effort to escape from the cultural mind-trap to receive their desired knowledge as well. They should read other translation works from other translators to recognize the differences among the ways of expressing content, constructions of terminology and meaning of culinary terms while keeping a neutral attitude toward them without any conformational bias.
Finally, it is obvious that translators should accept and have a comprehensive understanding of any new culinary terminologies over cultural barriers However,the readers have to strive to get out of the trap of cultural thinking in order to acquire their desired knowledge They should read other translated works of other translators to recognize the differences between the wording of the content, the structure of terms, and the meanings of culinary terms, while remaining a neutral and objective attitude without any confirmation bias.
Summary of chapter [V - - sgk rh 38
In Chapter IV, study provided recommendations for applying suitable and flexible terminology translation strategies for different types of culinary terminology and contexts They suggest the use of specialized glossaries and dictionaries, as well as context-aware translation tools to ensure accuracy.
The study also recommends two pre-translation preparation _ steps: accumulating knowledge and overcoming cultural barriers Accumulating knowledge involves understanding the culinary domain, including various ingredients, dishes, and regional differences Overcoming cultural barriers involves gaining an understanding of the culture behind the cuisine, including historical and social contexts, to avoid misunderstandings and mistranslations We hope that our research results will assist translators in ensuring the accuracy and complete meaning of culinary terms and words when translating between languages different languages.
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The chapter provides a summary of the findings, the limitations of the study, and some suggestions for further study.
The research paper delves into the topic of translating culinary terminology into Vietnamese and employs various strategies to arrive at suitable translations. Through analysis of different types of culinary terms, the study highlights important factors that should be considered while translating terminologies of each type Moreover, the research paper also explores the reasons that contribute to different translation strategies being applied to different types of culinary terms. The study concludes with recommendations to enhance terminology translation skills and optimize the quality of translated documents.
In order to acquire substantial data, the research analyzed 50 Vietnamese articles on culinary topics and their corresponding English translations on VnExpress website The findings revealed that the frequency of each type of culinary terminology in Vietnamese articles was not uniform Moreover, the use of terminologies played a crucial role in comprehending the content, even though their total number of words was relatively small compared to the entire text As each culinary domain has its own specific features, specialized translation strategies are required to ensure accurate translations Various translation strategies, including literal strategy and neutralization, are employed by translators who have their own advantages and disadvantages, like other terminology translation strategies, which have been discussed in chapter 3.
The study also gives suggestions to translators for improving their culinary- related translation skills and tackling terminology-related obstacles Finally, the research aims to create awareness regarding culinary research in Vietnam and encourage the passion of individuals for studying culinary, as it is one of the leading industries in today's modern world.
A major constraint of this study is the insufficient familiarity with translation techniques This issue could potentially result in inaccurate classification of some terms Additionally, due to limited expertise in the culinary field, some terms may be wrongly categorized into domains Consequently, the classification of
39 Đào Thi Hải Yến - 11195872 - Business English 61C terminologies based on domains or methods may not be entirely precise, which can impede data analysis and compromise the accuracy of the findings Moreover, given the shortage of time and researcher's capacities, some shortcomings are unavoidable throughout the research process.
In order to better the findings, further research should acknowledge and avoid the limitations of this study In addition, future research should broaden the purview of the study by examining a larger number of articles over a longer period of time in order to better understand the nature of cooking words and their prevalence in contemporary papers.
Additionally, in order to gain fresh insights into the translation process and better advise the translator on how to improve their translation, the scholar can examine other translation techniques that are used for converting words In addition, to produce better and more useful research for users and translators, researchers should arm themselves with specific knowledge of the culinary industry in future studies.
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Types of Type of Source l culinary 'Target language translation language l l terminologies strategies
3 | Bach tuộc Ingredients Octopus Literal technique
- Food Cadé (custard) Naturalisation cadé
" Fried pork buns chiên analysis
Banh bao - mm Quail eggs and steamed ơ pa té trứng Neutralization egg yolk buns
Banh béo Banh beo Borrowing
, Componential lan trứng Salted egg sponge cake l kó analysis muôi
Bỏnh bột Steamed tapioca cake ơ
11 Sentinel crab noodle soup l ghe analysis
12 | Bánh căn Banh can Borrowing
13 | Bánh chay Vegan crepe Neutralization
Banh Savory sticky rice cakes / ;
Food Borrowing chung banh chung
15 | Bánh cuén Food Rice rolls Neutralization
Bánh cuỗn , ae vs Food Spring roll cake Neutralization cha gid
Food Egg rice rolls Neutralization trứng Đào Thi Hải Yến - 11195872 - Business English 61C
Banh mi que (stick bread) | Literal technique
18 3 Food Crab noodle soup Neutralization cua
19 trô 1 Food Mix crab noodle soup Neutralization ron
33 Food Steamed rice cake Neutralization
21 „ 4 Food Savory steamed rice cake| Neutralization nong
22 8 Food Banh duc Tau Borrowing
23 | truyén 1 Food Neutralization h cake thông
24| Bánh ép 3 Food Banh ep Borrowing
25 | Bánh flan 1 Food Flan Naturalisation
26 | Banh gôi 1 Food š (crispy pe Borrowingand quail egg dumplings)
28 | Banh khot Food Fried mini pancakes Neutralization
29 | Banh man 2 Food Savory crepe Neutralization
30 | Bánh mì 32 Food Banh mi Borrowing
31 mm Food Beef loaves bread l lá lot analysis
32 Food Hot bread nong analysis
G3) ơ Bỏnh 1 Food Pudding Naturalisation Đào Thi Hải Yến - 11195872 - Business English 61C pudding
38 | Banh quay 1 Food Fried dough ; equivalent Banh tom (deep fried
39 | Bánh tôm 5 Food prawn and sweet potato Borrowing fritter)
48 Ingredients | Mixed rice paper salad | Naturalisation
41 Banh trang/ Rice paper Borrowing
1 b Rice paper rolls with fish oo
42 | cuon cha 2 Food k Neutralization ca cake
Banh trang Grilled rice paper/ banh
„ 3 Food Borrowing nuong trang nuong
Banh trang nướng ăn Grilled rice paper served ơ
` , 1 Food Neutralization kèm trứng with omelet ốp la
45 ` 1 Food Rice paper mix trộn analysis
46 ” 6 Food Mango rice paper l xoài analysis
47 | Bánh trôi 1 Food k Borrowing cake
48 2 Food Quail egg cake l cút analysis
50 | Bánh xéo | 26 Food Crepe cakes l equivalent
Squid banh xeo l mực analysis
` Jungle herbs banh xeo l rau rừng analysis
Bánh xèo Crispy crepes with oo
2 Cooking Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C nhuyễn techniques
Fibrous plank Literal technique techniques
Food Pickled beef shank Neutralization
62 11 Ingredients Banana cabbage Literal technique
65 | Béo ngọt nN® dị | =| aie 9| 3, 70 | Bo bit tết ơ Bếp than Bộp củi wo âz ey 2 â
Flavor - - ơa Fat Literal technique description
Flavor ; ; ơ Greasy Literal technique description
Flavor ; ; ơ Sweet and fat Literal technique description
Cooking Componential l Coal stove - utensils analysis
Cultural Food Beef steak - equivalent
Componential Food Stock beef - analysis
Food Grilled beef ‘mountain’ - analysisFood Grilled beef Componential Đào Thị Hải Yến - 11195872 - Business English 61C analysis
Bo nuong la lot (grilled
- Borrowing beef in betel leaves).
Steak frites with ơ l Neutralization Bordelaise sauce
Bò viên Ingredients Beef Literal technique
Bop l Squeeze Literal technique techniques
Bong sting Ingredients Water lily Literal technique
Bột gạo Ingredients Rice flour analysis
Sweet soup with grilled Bot loc boc có
80 pork wrapped in cassava | Neutralization heo quay
Flavor Cultural ơ Buttery taste ; description equivalent
; Componential 86| Bún bò Food Beef rice noodles - analysis
87 1 Food Fried beef noodle soup - chiên analysis
88 3 Food Bun Bo Hue Borrowing
90 3 Food Fish noodle soup Deletion
91 |Bún cángừ| 2 Food Tuna noodle soup Neutralization
Bún ca ngừ nguyên 1 Food Tuna darne noodle soup | Neutralization khoanh Đào Thi Hải Yến - 11195872 - Business English 61C
Bun cha que tre (vermicelli with grilled pork) a Bun dau (vermicelli with
94) Bún đậu 2 Food - shrimp paste and tofu) ee (bun mam) vermicelli
Bỳn nem Grilled spring roll ơ
97 ; 1 Food on Neutralization cha nướng vermicelli
99 Bun ram Food Rice noodles
Bun oc (snail noodle ; Bun 6c 4 Food Borrowing soup)
103 1 Food (vermicelli with grilled Borrowing pork) 104] Bún tôm 3 Food Shrimp noodles Neutralization
105) Bún tươi Fresh vermicelli Neutralization
Cá bôi 1 Ingredients Gourami fish Literal technique
Ca bop 1 Ingredients Snakeskin gourami Literal technique
—ơ| | | —| |—ơ| | C| oO} oO] Oo SO] Oo] CGœ| ơ\1| DW 1
Literal technique Literal technique Literal technique Literal technique Componential analysis
1 Ingredients Spirit fish Literal technique
114) Cá mai 15 Ingredients Shell fish
116 ơ Food Round scad fillet phi lé 117| Cà phê
Literal technique Componential analysisLiteral technique Đào Thi Hải Yến - 11195872 - Business English 61C
Drink Racquet coffee Cultural equivalent tat
Drink Coconut coffee Literal technique
Ca phé kho Racquet coffee Cultural equivalent
121 đá 4 Drink Milk ice coffe Literal technique a
Ca ri chua kiéu Thai
124 Food Componential analysis 125] Carét Ingredients Carrot Literal technique
Ca sac Ingredients Borrowing gourami) 127| Cá thoi 101 Ingredients Giant mudskipper Literal technique
131 Food Fried crab with salt Neutralization rang muối
Cultural 132} Canh Food Soup equivalent
135) | , 1 Food Crab noodle soup Neutralization toi nau cua
136] Cay nồng Flavor description Pungent tatse Literal technique
137| Cắt khúc Cooking Cut Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C mỏng techniques
143 Ingredients Grilled chopped fish | Literal technique
; Componential 144] Cha ca hap Food Steamed fish cake analysis
145) Cha cua Ingredients Crab cakes Literal technique
Componential 146) Chả heo Food Fried pork l analysis
Pork rolls in wild betel 148] Chả lá lốt Food Neutralization leaves
150] Chả rươi Food Fried worms Neutralization
Cooking 151} Chan Souse Literal technique techniques
Cooking ; ; hao 17 Pan Literal technique utensils
— ơ — Nn Nn Nn +> Ww NO
155] Chao dau ; Frying pan Literal technique utensils
156| Chao ếch Food Frog porridge Neutralization
157} Chao vit Food Duck rice soup Neutralization ơ- Cooking : , or
158] Chay tỏi Roasted with garlic Neutralization techniques
Flavor ; ; 159| Chỏy xộm ơ Scorched Literal technique description ro Flavor ; ; 160] Chac thịt Sure meat Literal technique description x Cooking ; ;
161) Chân 4 Blanch Literal technique techniques Đào Thi Hải Yến - 11195872 - Business English 61C
Chân gà luộc Food Boiled chicken feet Neutralization
Food Leg tunnel Neutralization ham
165|Ché Xuka Food Che "xuka" Borrowing
Cultural Drink Four seasons sweet soup equivalent
„| Chè bột lọc Roasted pork filter
Food Neutralization heo quay powder tea
Cultural 168] Chè bưởi Drink Pomelo sweet soup equivalent
169| Chè chuối Food Banana tapioca pudding analysis
Componential 170| Chè đậu do Food Tea red bean - analysis
171] Chè đậu đỏ Red beans sweet gruel equivalent
172| Chè do den Black bean sweet soup equivalent
173 Mung bean sweet soup ; equivalent
Cultural 174} Che khoai Cassava sweet soup equivalent
175 Split into two l đôi techniques analysis
2 Food Mixed che l câm analysis
Drink Made from fruits Neutralization chen trôi CulturalDrink Rice ball sweet soup ; nước equivalent
Cooking Fried Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C
` Fry with bread crumbs | Neutralization techniques 182] Chín vàng 1
184 Chua chua ; Flavor ngot ngot description taste
Flavor ; ; ơ Sour Literal technique description
Banana Literal technique Unripe banana Literal technique
„ Smashed bananas dipped 188] cham nước Food - -
Loan in coconut milk cot dira
; Componential Food Grilled sticky rice analysis
Componential Food Scorched rice - analysis Food Stuffed rice Neutralization
Chicken rice Neutralization Flushing fat chicken rice | Neutralization
Com tam Broken rice grilled pork
196] sườn, bi, Food chop, shredded pork skin,| Neutralization cha pork pie
Ingredients Cassava tubers Ingredients Literal technique
201 5 Ingredients Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C
Cooking 202} Cuộn tròn Curled up Literal technique techniques
Chewy (texture) Literal technique description
Flavor ; ; 204) Dai ngọt 1 ơ Chewy sweet Literal technique description
Flavor 208] Déo mềm Soft and supple Neutralization description
Easy to eat Neutralization description
Flavor 210} Dễ ngấy Greasy Literal technique description
212| Diép ca Ingredients Fish lettuce Literal technique he ace - Componential 213) Doi chiên Food Fried sausages analysis
Food Pickled bon bon - bồn analysis
216 k 1 ; Pickled cucumber Neutralization muôi utensils
219 k 1 Food Pickled onion Deletion mudi chua
220} Dưa kiệu 1 Ingredients Melon Literal technique 221) Dưa leo 12 Ingredients Cucumber Literal technique
222| Đánh vảy 1 ; Scale Literal technique techniques
Special comparison Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C
224| Dam đà Flavor description Bold Literal technique 225| Dam vi
=ros) lei 2 Ke =©®c 2 Flavor description utensils
=Oo ơ 0 S fe) œ bed}â Flavor description Unique Literal technique
2451 Đường cat Đùi heo Ingredients Pork thighs 244| Đường Ingredients Road
Literal techniqueSugar Deletion Đào Thi Hải Yến - 11195872 - Business English 61C Đường
; ; ; Componential 248] Ga chiên Food Fried chicken l analysis
249| Gà luộc 2 Food Boiled chicken - analysis
251 ` 1 Food Dried beef liver khô analysis
252 Gao 6 Ingredients Rice Literal technique
253 Gan 3 Ingredients Close Literal technique 254| Gan bò 1 Ingredients Beef tendon Literal technique
255 Ghe 1 Ingredients Crabs Literal technique
258| Giá đỗ 1 Ingredients Raw bean sprouts Literal technique 259| Giảm 2 Ingredients Vinegar Literal technique
261 4 Ingredients Pork leg Literal technique aan ơ - Componential 262] Gid xào 1 Food Stir-fried spring rolls l analysis
263 Crispy Literal technique description Crispy crunchy Literal technique
269| Gion tan Flavor Crispy Literal technique Đào Thị Hải Yến -
Flavor - ơ Crispy golden description Literal technique
271 Goi 44 Food Salad equivalent ae Cultural
272| Gói cá mail 8 Food Deep herring salad ; equivalent
273 l 1 Food Tuna salad ; dai duong equivalent
274 l 6 Food Herring salad trích equivalent a Cultural
275 Goi cuôn 1 Food Spring rolls ; equivalent ơ Componential 276| Goi khé bo} 8 Food Beef dry salad l analysis ae, Cultural
277| Goi sta 1 Ingredients Jellyfish salad ; equivalent
278| Got sach Cooking Peeled techniques Literal technique
1 Ingredients Arabica seeds Literal technique
Deletion Đào Thi Hải Yến - 11195872 - Business English 61C
290| Hat robusta 2 Ingredients Robusta beans Naturalisation
293| Hau dat Ingredients Earth oysters l analysis
` , Cultural 294) Hau nuéng} 1 Food Grilled oysters l equivalent
2 Cooking techniques Stew Literal technique 46
Cooking techniques Steamed Literal technique cu Flavor - ; ;
298| Hap dan cu Attractive Literal technique description H
300} Heo luộc 2 Food Boiled pork Neutralization 301| Heo quay | 10 Food Roasted pork Neutralization
304| Hồng xiém| 1 Ingredients Sapodilla Literal technique
305 42 Food Hu tieu (noodle soup) Borrowing
6 Food Squid noodle soup l mực analysis
2 Food Nam Vang hu tieu Borrowing
2 Ingredients Literal technique 311] Huong vi
Literal techniqueNeutralization Đào Thi Hải Yến - 11195872 - Business English 61C
Ingredients Yellow burrhead Literal technique béo Kèo nèo
Khạp Jug holding water Neutralization utensils
316] Khó ăn Hard to eat Neutralization description
` Braised with pepper Neutralization techniques
320] Khóm/dứa Pineapple Literal technique
Cultural 321| Khô bò Food Beef Jerky ; equivalent
322 bd Food Dried fish chock full Neutralization ôi
` Componential 323] Khô mực Ingredients Dry squid analysis
324| Khu6on Mold Literal technique utensils Khuôn tráng
1 A specialized steamer Neutralization utensils s3 N\© Cinnamon leaves Literal technique
330| Làm cha Cookin ` Make sausage Literal technique techniques
331| Lạp xưởng ; Chinese sausage/lap ;
333| Lâu bò Beef hotpot Neutralization Đào Thi Hải Yến - 11195872 - Business English 61C
334 đuổi 3 Food Hotpot Stingray Literal technique uôi
336| Lâu galaé}| 3 Food Neutralization leaves
Food Fish-paste hotpot - analysis
Componential Food Squid hot pot l analysis
Remove bones Literal technique techniques
342| Lộtvỏ 1 Peel off Literal technique techniques 34
3 Luộc ; Boil Literal technique techniques 4) Luon dum Food Luon dum Borrowing
Noodle making machine | Naturalisation utensils
Ingredients Mam bo hoc Borrowing
, Tamarind-flavored fish | Componential 349| Mam me sauce analysis
Mam me ; Sweet and sour tamarind | Componential
2 Ingredients chua ngọt sauce analysis
G3Nn© woNn N Đào Thi Hải Yến - 11195872 - Business English 61C analysis
354 si Salty Literal technique description
355| Man man Salty Literal technique
Măng cụt Ingredients Mangosteen Literal technique
358 ` 1 Ingredients Forest honey l rừng analysis
359 Mé Ingredients Sesame Literal technique
360] Me chua Ingredients Sour tamarind l analysis
361] Mè rang 2 Ingredients Roasted sesame l analysis
Mêm dẻo ma Elasticity description Literal technique
364| Mém ngay Flavor Soft description Literal technique
Componential analysis Componential analysis Borrowing Literal technique G3ơj=)
Smooth Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C
37/6} , X 1 Food Garlic butter fried nails xào bo tỏi
Componential analysis Componential analysis Componential analysis
383] Mudi tiêu Ingredients Salt and pepper
Muôi tiêu chanh Salt pepper lemon
385) Muông utensils Spoon Literal technique
387 Food Shredded dried squid analysis
388]Muc nuong Food Grilled squid Neutralization
Ingredients Minced shoulder Neutralization bam
NS nN Cook sour soup techniques
Nau Cook Literal technique techniques
397 Food Neutralization Đào Thi Hải Yến - 11195872 - Business English 61C rNjon)An Coriander Literal technique
Nem chua Nem chua ran (deep fried ;
398 2 Food Borrowing ran pork rolls)
; Nem lui (lemongrass - 399[_ Nem lui 1 Food Borrowing pork skewers),
400} Ngâm 12 ; Soak Literal technique techniques
401 Ngây 1 cu Fed up Literal technique description ơ Flavor ; ; 402| Ngậy bộo 1 ơ Greasy Literal technique description
404| Ngo om 1 Ingredients Braised coriander Neutralization
406| Ngon 30 cu Tasty Literal technique description
408] Ngòn ngọt Flavor Sweet Literal technique description
Sweet Literal technique description 410} Ngọt béo
Nhiều đạm rN = an ms = ta
Ingredients Hedgehog Literal techniqueCooking Stuffed Literal technique Đào Thị Hải Yến -
419 Cooking St techniques ew Literal technique
420 Flattery Literal technique miéng description
Flavor 421) Nóng gion Crispy hot Literal technique description
422| Nóng hồi Literal technique description
Cooking Pot utensils 0 Literal technique
Pot of water utensils Cooking utensils Cooking
Nom bo kho (green Food papaya salad with beef | Neutralization jerky).
430 1 Ingredients Lemon juice Neutralization chanh
Drink Siamese coconut water Literal technique
Ingredients Broth Cultural Đào Thi Hải Yến - 11195872 - Business English 61C equivalent
436| Nước mắm Ingredients Fish sauce Neutralization
437 Ingredients |Sweet and sour fish sauce] Neutralization chua ngot
438} | Ingredients | Spicy ginger fish sauce | Neutralization gừng cay
439 Ingredients Salty fish sauce Neutralization man
Garlic chili ginger fish sauce
1 Ingredients Tamarind fish sauce Neutralization
Tamarind juice Ginseng water Spicy sauce
Neutralization Literal technique Literal technique
- ơ Cultural Drink Lemon juice ; equivalent
447 1 Ingredients Soy Literal technique tuong
448| Nudng 90 Grill Literal technique techniques
450 by 1 l Cooked until cooked | Literal technique chín tới techniques
451 F 1 Grilled betel leaves Literal technique lot techniques
452 ma 2 l Grilled with chili salt Neutralization muôi ớt techniques
453 Om 1 Food Braised Literal technique
454| Oc bươu 1 Food Apple snail Literal technique
455 Snails stuffed with meat | Neutralization Đào Thi Hải Yến - 11195872 - Business English 61C nhôi thịt 456| Ốc cana Ingredients Tomlinia frausseni Deletion
457 ` Food Escargot stew l đậu equivalent rs“na Ne) Oc giác ' hap sa
Steamed snails with ơ Food Neutralization lemongrass Food Suction snail Neutralization
Ingredients Wool snails l analysis Stir-fried snails with
463 ` 2 Food l Neutralization dừa coconut milk
464 1 Ingredients Nail snail l tay analysis
Oc mỡ xào Fried fat snail with oo,
R Componential 466] Oc nóng Food Hot snail l analysis
Ot msronơ tha lon Ingredients Chilli Literal technique 468} Ot xay 3 Ingredients Ground chili Literal technique
472 1 Food Fried rice noodles Neutralization ơ Componential
473 1 Food Traditional pha lau l analysis
474| —Pheéo 2 Ingredients Pork intestine l equivalent
475|_ Phi lê 3 ; Fillet Naturalisation techniques
476 Pho 6 Ingredients Noodle soup/Pho Borrowing Đào Thi Hải Yến - 11195872 - Business English 61C
Sliced well-done flanks noodle soup Chicken noodle soup
Componential analysis Componential analysis Neutralization
Pho tai Medium-rare beef and ơ
481 2 Food Neutralization nam well-done flanks
482 Phoi 7 Dry Literal technique techniques
485| Rang muôi| 2 Roasted with salt Neutralization techniques
488] Rau đăng Ingredients Knotgrass ; equivalent
489} Rau ghém 1 Food Vegetables Neutralization
` l Componential 491] Rau luộc 2 Food Boiled vegetables l analysis
493 tơi | Ingredients Malabar spinach Neutralization ƠI
495|Rau muông| 6 Ingredients Water spinach Literal technique496|Rau muông| 1 Ingredients Grated water spinach Neutralization Đào Thi Hải Yến - 11195872 - Business English 61C
501 _ Rắc Cooking Sprinkle Literal technique techniques
Ruôc 6 Ingredients Squishy Literal technique
` Bone removal Literal technique techniques Cookin
506 Sả s 3| $8l§ Nn vs Ingredients Lemongrass Literal technique
; ; Componential Drink Ginger ale analysis
Viscous Literal technique description hanh
1 Food Sparkling puller Literal technique
520} Súp cua 4 Food Crab soup Literal technique
523} Sườn non 1 Ingredients Small rib Neutralization Đào Thi Hải Yến - 11195872 - Business English 61C
Sườn Food Baked ribs nướng
527 x 1 ; Mash Literal technique nhuyén techniques oe Cooking
Componential analysis Cultural equivalent Literal technique
Cooking 533] Thai lát Slice techniques
Flavor 535| Thanh dịu Calmness description
Flavor 536] Thanh dam Frugal Literal technique
Cooking ơ 5339| Thau nhỏ Small bowl Neutralization utensils
540 Thia Spoon Literal technique utensils Cookin
542| Thia canh Tablespoons Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C utensils
543) Thitba chi} 1 Ingredients Bacon Neutralization
544| Thit bam 2 Ingredients Minced pig Naturalisation
545 : 1 Food Beef jerky Neutralization xé
347 i 1 Ingredients Pork leg meat Neutralization
548} Thịt đông | 18 Ingredients Frozen meat Neutralization
549 " 1 Ingredients Sliced pork Neutralization cat lat
Thit heo Braised pork with duck ơ
550 oo 5 Food Neutralization kho hột vit seeds
551] Thịt kho 4 Food Braised pork - analysis
Thit kho Caramelized pork and ơ
552 a 2 Food Neutralization hột vit eggs
553) Thịt mỡ Ingredients Meat Literal technique
Componential 555] Thịt rang Food Roasted meat - analysis 556
Cultural equivalent Componential analysis Literal technique
560 Tia tô 2 Ingredients Literal technique leœ› c n oO
562| Tiét heo | Ingredients Pig blood Neutralization
565 Toi 25 Ingredients Literal technique Đào Thi Hải Yến - 11195872 - Business English 61C
5366| Tỏi băm 1 Ingredients Minced garlic Neutralization 567} Top mỡ 1 Ingredients Pork rinds Neutralization 568] Top mỡ 11 Ingredients Greaves Literal technique
569 Tô 49 ; Bowl Literal technique utensils
` Cooking - ; ; 570) Tô inox 1 Stainless steel bowl | Literal technique utensils
571 53 Ingredients Shrimp Neutralization ơ ag ; Componential 5372| Tôm hap Food Steamed shrimp analysis
574 „ Ingredients Red lobster l đỏ analysis
575 Ingredients Star lobster sao analysis
576 Ingredients Green lobster l xanh analysis
577) Tôm khô Ingredients Dried shrimp l analysis 15
579| Tôm tit 5 Ingredients Shrimp Literal technique
580] Trà cúc 3 Drink Chrysanthemum tea | Literal technique
1 „ 1 Drink Chrysanthemum tea | Literal technique ctic
582/Trang muôt| 1 " White Literal technique description 583) Trẻ trộn 10 Food Tre tron/tre Borrowing
` Flavor Componential 584] Trũn vi 1 ơ Round taste - description analysis
587| Trứng bắc Northern herbal eggs Neutralization Đào Thị Hải Yến - thảo
588] Trứng cút | 30 Ingredients Quail eggs
Literal technique Componential analysis Literal technique
Componential analysis Cultural equivalent Literal technique Literal technique
602 Fried duck with tamarind} Neutralization1
2 | 3] fo)ise) < 5 ga 5 g Ingredients Black sesame Componential analysis
605} Xà lách 5 Ingredients Salad Literal technique 606} Xá xíu 1 Ingredients Xa xiu Borrowing
Xào 5 Fry Literal technique techniques Đào Thi Hải Yến - 11195872 - Business English 61C ơ Cooking Componential 608} Xào tép 1 ; Stir-fry shrimp l techniques analysis
609 Xay 8 ; Grind Literal technique techniques
610 * 4 Puree Literal technique nhuyén techniques ft Cooking
611| Xat mỏng 1 | Slice Literal technique techniques
612 „ 1 Cut into thin fillets Neutralization mong techniques
613] Xiu mại 1 Food Shumai Naturalisation 614} Xoai 19 Ingredients Mango Literal technique 615] Xoài cat 2 Ingredients Sweet mango Neutralization
616 Xôi 48 Food Sticky rice Neutralization a Componential 617} Xôi cua 11 Food Crab sticky rice l analysis
X ; - Componential 618} Xôi mặn 1 Food Salty sticky rice analysis
X ; ; Componential 619} Xôi ngọt 1 Food Sweet sticky rice analysis
620 z 1 Food Five coloured sticky rice l sắc analysis 621} Xôi vò 1 Food Sticky rice Neutralization 622] Xúc xích 6 Food Sausage Literal technique
623) Xương 12 Ingredients Bone Literal technique 624] Xương bò 2 Ingredients Aitchbone Neutralization
625| Xuong heo| 1 Ingredients Pig bone Literal technique
626|Xuong 6ng| 2 Ingredients Bone Deletion
Total 3652 Đào Thi Hải Yến - 11195872 - Business English 61C
Name of commonly Vietnamese dishes translated into English
Bò xào khổ qua Tender beef fried with bitter melon
Sườn xảo chua ngọt Sweet and sour pork ribs
Rùa ham sa Tortoise steam with citronella
Bò lúc lắc khoai Beef fried chopped steaks and chips
Tôm lăn bột Shrimp floured and fried
- Name of Vietnamese cakes in English
Source language Target language Đào Thi Hải Yến - 11195872 - Business English 61C
Banh chung Stuffed sticky rice cake
- Name of pho translated into English
Phở bò Rice noodle soup with beef
Pho dac biét House special beef noodle soup
Pho nam tai bo vién Well-done flanks and meatballs
Pho chin Sliced well-done flanks noodle soup
Sliced medium-rare beef Đào Thi Hải Yến - 11195872 - Business English 61C
Medium-rare beef and well-done flanks
Phở hải sản Seafood noodle soup
Pho ga Sliced-chicken noodle soup
- Name of Vietnamese noodles in English
- Name of Vietnamese salads translated into English
Gỏi lươn Swamp-eel in salad
Nem nướng Baked rolls Đào Thi Hải Yến - 11195872 - Business English 61C
- English vocabulary about Vietnamese gruels
Che dau do Red beans sweet gruel
Chè trôi nước Rice ball sweet soup
Chè đậu trăng với nước cot dừa
White cow-pea with coconut gruel
Chè hoa cau/táo xon Sweet mung bean gruel
Chè chuối Sweet banana with coconut gruel
Chè khoai môn với nước dừa Sweet Taro Pudding with coconut gruel Che dau xanh Green beans sweet gruel
Chè hạt sen Sweet lotus seed gruel
Che dau den Black beans sweet gruel
Chè khúc bach Khuc Bach sweet gruel
Chè Thái thơm ngon Thai sweet gruel
Chè ba màu Three colored sweet gruel
Chè sâu riêng x TA Durian sweet soup
Chè bưởi Vietnamese pomelo sweet soup b) Terminology of cooking utensils
Source language Target language Đũa Chopsticks
Céc Cup/Cups Đào Thi Hải Yến - 11195872 - Business English 61C
Lo vi sóng Microwave oven
Nồi chiên không dầu Oil-free fryer
Nôi ap suat Pressure cooker
Máy xay sinh tô Food processor
Chảo rán/ Chảo chiên Frying pan
Cái quánh/ Chảo sâu lòng Saucepan
Target language Đào Thi Hải Yến - 11195872 - Business English 61C
Phới đánh trứng Egg beater c Terminology of cooking ingredients
- Main Ingredients in Vietnamese cuisine
Mam tom Fermented shrimp paste
Hung lủi/Húng qué Mojito Mint
Rau ng6/ngo om Rice Paddy Herb
Cay kinh gidi Rice Paddy Herb
Cu hanh tim Shallot Đào Thi Hải Yến - 11195872 - Business English 61C
Ngo rí/rau mùi Cilantro
Ngo ga1/mùi tau Sawleaf
Bồ ngót Star gooseberry leaves
Mi chinh Monosodium gltutamate (MSG) Ngũ vi hương Five-spice powder
Bột ca ri Curry powder
Dau giam Salad dressing Đào Thi Hải Yến - 11195872 - Business English 61C
- | Name some typical fruits in Vietnam
Dua gang Indian cream cobra melon