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rau không có mùi
/rɑw kɔ̂ŋ kɔ̌ mɨ̂j/
odorless vegetables
Tôi thích ăn rau không có mùi như bắp cải.
I like to eat odorless vegetables like cabbage.
informal
Vegetables that do not have a strong or noticeable smell, often preferred by those who dislike strong aromas in food.
Rau không có mùi như bắp cải, bông cải xanh và rau diếp thường được sử dụng trong các món ăn nhẹ.
Odorless vegetables like cabbage, lettuce, and water spinach are often used in light dishes.
Những người có nhạy cảm với mùi hương thường chọn rau không có mùi.
People who are sensitive to smells often choose odorless vegetables.
This term is commonly used in Vietnamese cuisine to describe vegetables that are mild in aroma, making them suitable for various dishes without overpowering flavors.
Collocations
rau không có mùiodorless vegetablesmón ăn rau không có mùidishes with odorless vegetables
Related Phrases
Pro Tip
Culinary Preferences
Many Vietnamese dishes use odorless vegetables to balance strong flavors, making them suitable for those who prefer milder tastes.
Gold Rule
Literal Meaning
The phrase is not idiomatic and should be understood literally as vegetables without a strong smell.
Word Origin
The phrase is a straightforward combination of 'rau' (vegetables) and 'không có mùi' (without smell), reflecting the literal meaning of vegetables that lack strong aromas.
Usage Notes
This phrase is often used in culinary contexts, particularly when discussing dietary preferences or cooking methods that avoid strong-smelling ingredients.
Word Breakdown
rau
vegetables
rootkhông có mùi
without smell
phraseTừ Điển Việt Anh