10/19/2016 – World Wednesday – Vietnamese (w/ Alex Jeffrey)


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

This week is Guest Week here at FCT, and I’m inviting friends and supporters of the site to craft some of their own questions! Today, we have Alex Jeffrey, a tutor from Columbia, MD. Everything after this point was written by him. Enjoy!

1. The name of what noodle soup has been redacted from this storefront?

Question 1

2. Although technically it just refers to the baguette, what term for a Vietnamese sandwich takes its name from the words for “bread” and “wheat”?

3. What popular southeast-Asian fruit, shown here, is said to smell like hell but taste like heaven?

Question 3

4. A popular condiment, nước mắm, seen here, is what, in English? It is often mixed with garlic and chili peppers.

Question 4

5. “Tương Ớt Sriracha” simply means “Sriracha chili sauce”. Correctly pronounce “Tương Ớt Sriracha”.

Just kidding! Huy Fong Foods’ version features in its logo what animal, which has nothing to do with the sauce itself, but instead refers to founder David Tran’s zodiac sign?
Bonus 1: Besides Vietnamese and English, in what three other languages are the ingredients listed on a bottle of Huy Fong’s Sriracha?
Bonus 2: LehmannS, my opponent on 21st Cent. Pop Music MD4, zeroed me on the American Boy question because my flag (shown below), which is supposed to be the Vietnamese flag but isn’t quite due to the limitations of MS Paint, reminded her of the title character in what cartoon, in which Estelle voices another main character?
Thanks again to Alex for crafting today’s questions! Stay tuned for tomorrow’s Guest Week author, with some of the most magical foods on earth with Hannah Costanzo.
1) Phở
2) Bánh mì
3) Durian
4) Fish sauce
5) Rooster (which is why it’s often called Rooster Sauce. David Tran was born in 1945, Year of the Rooster)
Bonus 1: Chinese, French, Spanish
Bonus 2: Steven Universe

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