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The dataset generation failed because of a cast error

Error code:   DatasetGenerationCastError
Exception:    DatasetGenerationCastError
Message:      An error occurred while generating the dataset

All the data files must have the same columns, but at some point there are 1 new columns ({'text'}) and 5 missing columns ({'input', 'instruction', 'domain', 'output', 'language'}).

This happened while the json dataset builder was generating data using

hf://datasets/jakeveo05/gpt-knowledge-base/training_ready/pretrain_gpt.jsonl (at revision 7dacadeb4cccf4c1f90ba5fed3bd83d6e3b15b08)

Please either edit the data files to have matching columns, or separate them into different configurations (see docs at https://hf.co/docs/hub/datasets-manual-configuration#multiple-configurations)
Traceback:    Traceback (most recent call last):
                File "/usr/local/lib/python3.12/site-packages/datasets/builder.py", line 1831, in _prepare_split_single
                  writer.write_table(table)
                File "/usr/local/lib/python3.12/site-packages/datasets/arrow_writer.py", line 714, in write_table
                  pa_table = table_cast(pa_table, self._schema)
                             ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
                File "/usr/local/lib/python3.12/site-packages/datasets/table.py", line 2272, in table_cast
                  return cast_table_to_schema(table, schema)
                         ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
                File "/usr/local/lib/python3.12/site-packages/datasets/table.py", line 2218, in cast_table_to_schema
                  raise CastError(
              datasets.table.CastError: Couldn't cast
              text: string
              to
              {'instruction': Value('string'), 'input': Value('string'), 'output': Value('string'), 'domain': Value('string'), 'language': Value('string')}
              because column names don't match
              
              During handling of the above exception, another exception occurred:
              
              Traceback (most recent call last):
                File "/src/services/worker/src/worker/job_runners/config/parquet_and_info.py", line 1339, in compute_config_parquet_and_info_response
                  parquet_operations = convert_to_parquet(builder)
                                       ^^^^^^^^^^^^^^^^^^^^^^^^^^^
                File "/src/services/worker/src/worker/job_runners/config/parquet_and_info.py", line 972, in convert_to_parquet
                  builder.download_and_prepare(
                File "/usr/local/lib/python3.12/site-packages/datasets/builder.py", line 894, in download_and_prepare
                  self._download_and_prepare(
                File "/usr/local/lib/python3.12/site-packages/datasets/builder.py", line 970, in _download_and_prepare
                  self._prepare_split(split_generator, **prepare_split_kwargs)
                File "/usr/local/lib/python3.12/site-packages/datasets/builder.py", line 1702, in _prepare_split
                  for job_id, done, content in self._prepare_split_single(
                                               ^^^^^^^^^^^^^^^^^^^^^^^^^^^
                File "/usr/local/lib/python3.12/site-packages/datasets/builder.py", line 1833, in _prepare_split_single
                  raise DatasetGenerationCastError.from_cast_error(
              datasets.exceptions.DatasetGenerationCastError: An error occurred while generating the dataset
              
              All the data files must have the same columns, but at some point there are 1 new columns ({'text'}) and 5 missing columns ({'input', 'instruction', 'domain', 'output', 'language'}).
              
              This happened while the json dataset builder was generating data using
              
              hf://datasets/jakeveo05/gpt-knowledge-base/training_ready/pretrain_gpt.jsonl (at revision 7dacadeb4cccf4c1f90ba5fed3bd83d6e3b15b08)
              
              Please either edit the data files to have matching columns, or separate them into different configurations (see docs at https://hf.co/docs/hub/datasets-manual-configuration#multiple-configurations)

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Summarize this business insight:	Nanodegree Program Syllabus I N D I V I D U A L L E A R N E R S Artificial Intelligence for Trading S C H O O L O F A R T I F I C I A L I N T E L L I G E N C E Artificial Intelligence for Trading 2 Overview In this program, learners will analyze real data and build financial models for trading. Whether learners want ...	This passage discusses: Nanodegree Program Syllabus I N D I V I D U A L L E A R N E R S Artificial Intelligence for Trading S C H O O L O F A R T I F I C I A L I N T E L L I G E N C E Artificial Intelligence for Trading 2 Overview In this program, learners will analyze real data and build financial models for trading...	kinh_doanh	en
Summarize this business insight:	Artificial Intelligence for Trading 7 Factor Investing & Alpha Research In this course, you will learn about alpha factors and risk factors, and construct a portfolio with advanced portfolio optimization techniques. Multi-Factor Model In this project, learners will research and generate multiple alpha factors. Then th...	This passage discusses: Artificial Intelligence for Trading 7 Factor Investing & Alpha Research In this course, you will learn about alpha factors and risk factors, and construct a portfolio with advanced portfolio optimization techniques. Multi-Factor Model In this project, learners will research and generate multipl...	kinh_doanh	en
Summarize this business insight:	Artificial Intelligence for Trading 12 Simulating Trades with Historical Data In this project, learners will build a fairly realistic backtester that uses the Barra data. The backtester will perform portfolio optimization that includes transaction costs, and learners will implement it with computational efficiency in ...	This passage discusses: Artificial Intelligence for Trading 12 Simulating Trades with Historical Data In this project, learners will build a fairly realistic backtester that uses the Barra data. The backtester will perform portfolio optimization that includes transaction costs, and learners will implement it with comp...	kinh_doanh	en
Summarize this business insight:	Artificial Intelligence for Trading 16 Udacity’s learning experience Knowledge Find answers to your questions with Knowledge, our proprietary wiki. Search questions asked by other students, connect with technical mentors, and discover how to solve the challenges that you encounter. Workspaces See your code in act...	This passage discusses: Artificial Intelligence for Trading 16 Udacity’s learning experience Knowledge Find answers to your questions with Knowledge, our proprietary wiki. Search questions asked by other students, connect with technical mentors, and discover how to solve the challenges that you encounter. Workspa...	kinh_doanh	en
Summarize and explain this content:	So let’s start with the simple step which is asking yourself: “Why am I learning this language?” Some consider language as a form of knowledge. And to understand any culture to the fullest, you should learn the language. Now, let’s discover the HOW. Please keep in mind that learning a language is hard by all means. It ...	This passage discusses: So let’s start with the simple step which is asking yourself: “Why am I learning this language?” Some consider language as a form of knowledge. And to understand any culture to the fullest, you should learn the language. Now, let’s discover the HOW. Please keep in mind that learning a language i...	misc	en
Summarize and explain this content:	But don’t rush yourself into a conversation too soon. It’s been said that there is no better way to immerse yourself in the target language than practicing speaking with a native speaker. Ironically, in order to participate in a language exchange, you must have a conversational level where you can hold a conversation.W...	This passage discusses: But don’t rush yourself into a conversation too soon. It’s been said that there is no better way to immerse yourself in the target language than practicing speaking with a native speaker. Ironically, in order to participate in a language exchange, you must have a conversational level where you c...	misc	en
Describe this culinary tradition:	ALSO AVAILABLE Acknowledgments In writing this book I have been taken on another wonderful and unique journey. Not only have I discovered more delicious dishes, I have also learnt so much more about the rich history and culture of colonial Vietnam. I am always amazed and appreciative as to where the love of food has t...	This passage discusses: ALSO AVAILABLE Acknowledgments In writing this book I have been taken on another wonderful and unique journey. Not only have I discovered more delicious dishes, I have also learnt so much more about the rich history and culture of colonial Vietnam. I am always amazed and appreciative as to wher...	am_thuc	en
Describe this culinary tradition:	many of our friends have passed, so we make sure we catch up every morning for our walk. Afterwards we usually head to our friend’s charcuterie store to buy freshly baked baguettes and pâté for our families.’ Baguettes and pâté… The French had such a profound impact on the Vietnamese way of life yet I’ve never stopped ...	This passage discusses: many of our friends have passed, so we make sure we catch up every morning for our walk. Afterwards we usually head to our friend’s charcuterie store to buy freshly baked baguettes and pâté for our families.’ Baguettes and pâté… The French had such a profound impact on the Vietnamese way of life...	am_thuc	en
Describe this culinary tradition:	I arrive in time to catch the quirky sight of thirty or so men and women, all over the age of fifty, strutting their stuff to the beat, doing the cha-cha-cha, salsa and the lambada. The dancers are assembled in small groups, taking their cues from each dance leader, and I can’t help but laugh with joy at such a sight. ...	This passage discusses: I arrive in time to catch the quirky sight of thirty or so men and women, all over the age of fifty, strutting their stuff to the beat, doing the cha-cha-cha, salsa and the lambada. The dancers are assembled in small groups, taking their cues from each dance leader, and I can’t help but laugh wi...	am_thuc	en
Describe this culinary tradition:	Madame Van at the Metropole A VINTAGE CITROËN TRACTION PULLS UP IN THE sweeping entrance of a grand building. The doorman, wearing a black suit and white gloves, opens the car door and helps his guests out, leaving their Louis Vuitton suitcases for the porter. He ushers them inside where they are greeted by elegant fem...	This passage discusses: Madame Van at the Metropole A VINTAGE CITROËN TRACTION PULLS UP IN THE sweeping entrance of a grand building. The doorman, wearing a black suit and white gloves, opens the car door and helps his guests out, leaving their Louis Vuitton suitcases for the porter. He ushers them inside where they ar...	am_thuc	en
Describe this culinary tradition:	made stocks, we used to add uncooked vegetables for a clear soup, but now, for our beef broth in particular, we chargrill or roast the vegetables before we add them to the pot — this is a typical French technique. ‘There is a dish that I cook often, bo sot vang, which is beef cooked in rice wine. The Vietnamese never u...	This passage discusses: made stocks, we used to add uncooked vegetables for a clear soup, but now, for our beef broth in particular, we chargrill or roast the vegetables before we add them to the pot — this is a typical French technique. ‘There is a dish that I cook often, bo sot vang, which is beef cooked in rice wine...	am_thuc	en
Describe this culinary tradition:	Duck à l’orange SERVES 4–6 AS PART OF A SHARED MEAL This Vietnamese adaptation of the classic French dish is amazingly moreish, and I actually prefer it to the traditional version. Try to source fresh young coconut water for this recipe, because the tinned variety has a bit of added sugar, which will make the dish far ...	This passage discusses: Duck à l’orange SERVES 4–6 AS PART OF A SHARED MEAL This Vietnamese adaptation of the classic French dish is amazingly moreish, and I actually prefer it to the traditional version. Try to source fresh young coconut water for this recipe, because the tinned variety has a bit of added sugar, which...	am_thuc	en
Describe this culinary tradition:	Truong Dinh Tuyen and his wife The Old Quarter is the historic heart of Hanoi, home to thousands of years of history. Hanoi sits on the right bank of the Red River, so named for its reddish-brown colour, but the river once ran through the city centre, down canals and winding waterways, which were built to allow cargo b...	This passage discusses: Truong Dinh Tuyen and his wife The Old Quarter is the historic heart of Hanoi, home to thousands of years of history. Hanoi sits on the right bank of the Red River, so named for its reddish-brown colour, but the river once ran through the city centre, down canals and winding waterways, which wer...	am_thuc	en
Describe this culinary tradition:	Hanoi’s Old Quarter Wow! The dish has everything: great colours, wonderful textures, varying temperatures and incredible contrasting flavours. The dill is abundant but subtle and the turmeric and galangal are very well balanced — not overpowering at all. This dish may well become one of my favourite Hanoian dishes. The...	This passage discusses: Hanoi’s Old Quarter Wow! The dish has everything: great colours, wonderful textures, varying temperatures and incredible contrasting flavours. The dill is abundant but subtle and the turmeric and galangal are very well balanced — not overpowering at all. This dish may well become one of my favou...	am_thuc	en
Describe this culinary tradition:	Slow–cooked oxtail and beef brisket in aromatic spices SERVES 6–8 AS PART OF A SHARED MEAL This is a great example of how the Vietnamese have turned a traditional French stew into a classic Vietnamese dish. There are many versions of bo kho throughout Vietnam, and this one is the northern version. I use sarsaparilla in...	This passage discusses: Slow–cooked oxtail and beef brisket in aromatic spices SERVES 6–8 AS PART OF A SHARED MEAL This is a great example of how the Vietnamese have turned a traditional French stew into a classic Vietnamese dish. There are many versions of bo kho throughout Vietnam, and this one is the northern versio...	am_thuc	en
Describe this culinary tradition:	The last of the Mohicans I STEP ONTO THE STREET OUTSIDE MR TUYEN’S restaurant, the number for his old friend on a piece of paper in my hand. I decide to call her straight away. Her name is Delphine and she agrees to see me. She lives only ten minutes away and I’m excited at the thought of soon meeting her. I hurry down...	This passage discusses: The last of the Mohicans I STEP ONTO THE STREET OUTSIDE MR TUYEN’S restaurant, the number for his old friend on a piece of paper in my hand. I decide to call her straight away. Her name is Delphine and she agrees to see me. She lives only ten minutes away and I’m excited at the thought of soon m...	am_thuc	en
Describe this culinary tradition:	Madame Delphine’s family villa ‘My birth name is Ho Thi Thuy Tan. I was born in 1932 into a very noble family. My grandparents were the king and queen of Tonkin and Annam. My grandfather governed all of the northern areas and was the head of the largest French college in Vietnam, called Albert Sarraut College, named af...	This passage discusses: Madame Delphine’s family villa ‘My birth name is Ho Thi Thuy Tan. I was born in 1932 into a very noble family. My grandparents were the king and queen of Tonkin and Annam. My grandfather governed all of the northern areas and was the head of the largest French college in Vietnam, called Albert S...	am_thuc	en
Describe this culinary tradition:	Chargrilled jumbo garlic prawns with green papaya SERVES 4–6 AS PART OF A SHARED MEAL When chargrilling or deep–frying prawns, I always leave the head and tail intact as I enjoy their crispy texture. Please be adventurous and give it a go. INGREDIENTS 2 tablespoons oyster sauce 1 tablespoon fish sauce 1 tablespoon ligh...	This passage discusses: Chargrilled jumbo garlic prawns with green papaya SERVES 4–6 AS PART OF A SHARED MEAL When chargrilling or deep–frying prawns, I always leave the head and tail intact as I enjoy their crispy texture. Please be adventurous and give it a go. INGREDIENTS 2 tablespoons oyster sauce 1 tablespoon fish...	am_thuc	en
Describe this culinary tradition:	Beef sirloin wok–tossed with garlic and green peppercorns SERVES 4–6 AS PART OF A SHARED MEAL When the French arrived in Vietnam, they were surprised to see that the locals did not eat beef often, as cows were regarded mainly as working animals. This recipe is the Vietnamese version of the popular French dish, pepper s...	This passage discusses: Beef sirloin wok–tossed with garlic and green peppercorns SERVES 4–6 AS PART OF A SHARED MEAL When the French arrived in Vietnam, they were surprised to see that the locals did not eat beef often, as cows were regarded mainly as working animals. This recipe is the Vietnamese version of the popul...	am_thuc	en
Describe this culinary tradition:	country. The costs of having French officials and military here were very high and who do you think paid for all that? The Vietnamese people did — my grandparents, your grandparents — with outrageously high taxes. ‘Now if you think that was criminal. In 1902 the French decided to monopolise the making and selling of al...	This passage discusses: country. The costs of having French officials and military here were very high and who do you think paid for all that? The Vietnamese people did — my grandparents, your grandparents — with outrageously high taxes. ‘Now if you think that was criminal. In 1902 the French decided to monopolise the ...	am_thuc	en
Describe this culinary tradition:	The Vietnamese people have taken all things great from China, France and America and have adapted them into their own culture. Cuong shakes my hand and smiles. ‘I apologise if I got worked up,’ he says. ‘All my ancestors have always experienced famine and poverty, many were slaves to French rubber companies, some fough...	This passage discusses: The Vietnamese people have taken all things great from China, France and America and have adapted them into their own culture. Cuong shakes my hand and smiles. ‘I apologise if I got worked up,’ he says. ‘All my ancestors have always experienced famine and poverty, many were slaves to French rubb...	am_thuc	en
Describe this culinary tradition:	Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half lengthways with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece behind each leg. With the...	This passage discusses: Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half lengthways with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece b...	am_thuc	en
Describe this culinary tradition:	‘What is all this for?’ I ask him. ‘It’s for my mother’s pho broth. We have to prepare it now so it’s ready for our noodle stall tomorrow morning. Come back at 6 am and it’ll be ready then.’ I remember Madame Van from the Metropole telling me how Vietnamese cooks have adapted to the French technique of chargrilling the...	This passage discusses: ‘What is all this for?’ I ask him. ‘It’s for my mother’s pho broth. We have to prepare it now so it’s ready for our noodle stall tomorrow morning. Come back at 6 am and it’ll be ready then.’ I remember Madame Van from the Metropole telling me how Vietnamese cooks have adapted to the French techn...	am_thuc	en
Describe this culinary tradition:	2 teaspoons cumin seeds 2 teaspoons fennel seeds 8 cloves 5 star anise 2 x 10 cm (4 inch) pieces of cassia bark 1 tablespoon black peppercorns 40 cm (16 inch) square muslin cloth METHOD Fill a large saucepan with cold water, add 3 tablespoons of the salt, then submerge the oxtail in the water. Soak for 1 hour, then dra...	This passage discusses: 2 teaspoons cumin seeds 2 teaspoons fennel seeds 8 cloves 5 star anise 2 x 10 cm (4 inch) pieces of cassia bark 1 tablespoon black peppercorns 40 cm (16 inch) square muslin cloth METHOD Fill a large saucepan with cold water, add 3 tablespoons of the salt, then submerge the oxtail in the water. S...	am_thuc	en
Describe this culinary tradition:	Mrs Chan’s 150-year-old charcuterie store I AM WALKING AIMLESSLY UP AND DOWN Hang Bong Street in the scorching heat, and have been doing so for twenty minutes now, desperately searching for Madame Delphine’s favourite charcuterie store. I’m about ready to give up. I gulp down some more water and pour the rest over my h...	This passage discusses: Mrs Chan’s 150-year-old charcuterie store I AM WALKING AIMLESSLY UP AND DOWN Hang Bong Street in the scorching heat, and have been doing so for twenty minutes now, desperately searching for Madame Delphine’s favourite charcuterie store. I’m about ready to give up. I gulp down some more water and...	am_thuc	en
Describe this culinary tradition:	Chicken and pork liver pâté SERVES 4–6 AS PART OF A SHARED MEAL Pàté is found everywhere throughout Vietnam, seemingly on every street corner, and always served with a crisp baguette, another culinary legacy of the French occupation. INGREDIENTS 200 g (7 oz) pork livers 200 g (7 oz) chicken livers 100 g (3½ oz) butter,...	This passage discusses: Chicken and pork liver pâté SERVES 4–6 AS PART OF A SHARED MEAL Pàté is found everywhere throughout Vietnam, seemingly on every street corner, and always served with a crisp baguette, another culinary legacy of the French occupation. INGREDIENTS 200 g (7 oz) pork livers 200 g (7 oz) chicken live...	am_thuc	en
Describe this culinary tradition:	Chef Didier Corlou IT’S 5 PM AND THE SUN IS BEGINNING TO set. It’s the perfect time to chat to a chef: lunch service is finished and preparations for dinner are almost complete. The evening sky is a stunning purplish pink and there’s a rare cool breeze in the air, so I decide to walk. I’m on my way to meet Didier Corlo...	This passage discusses: Chef Didier Corlou IT’S 5 PM AND THE SUN IS BEGINNING TO set. It’s the perfect time to chat to a chef: lunch service is finished and preparations for dinner are almost complete. The evening sky is a stunning purplish pink and there’s a rare cool breeze in the air, so I decide to walk. I’m on my ...	am_thuc	en
Describe this culinary tradition:	times of poor health, but nowadays it is eaten at any time of day, most often as street food. While pho is known andloved all over Vietnam, it is claimed that Hanoi is the best place to go for pho. As I had suspected, the exact origins of pho are a mystery and no one seems to know for sure if it wasa Vietnamese creatio...	This passage discusses: times of poor health, but nowadays it is eaten at any time of day, most often as street food. While pho is known andloved all over Vietnam, it is claimed that Hanoi is the best place to go for pho. As I had suspected, the exact origins of pho are a mystery and no one seems to know for sure if it...	am_thuc	en
Describe this culinary tradition:	Stephan, Tin and the Green Tangerine HANOI ON A SATURDAY NIGHT — I HAVE NEVER seen anything like it. The streets are heaving with people and motorbikes. It’s anarchy on the roads: the motorised do as they please, riding up onto the footpaths, honking their horns and bullying the pedestrians out of their way. I am one o...	This passage discusses: Stephan, Tin and the Green Tangerine HANOI ON A SATURDAY NIGHT — I HAVE NEVER seen anything like it. The streets are heaving with people and motorbikes. It’s anarchy on the roads: the motorised do as they please, riding up onto the footpaths, honking their horns and bullying the pedestrians out ...	am_thuc	en
Describe this culinary tradition:	I left my job and began to cook more and more, re-creating all the wonderful food my parents cooked in France, using imported French ingredients to cook Vietnamese food. ‘The only positive thing we knew about Vietnam was its food. Every day, my parents used French ingredients to cook authentic Vietnamese dishes. As I g...	This passage discusses: I left my job and began to cook more and more, re-creating all the wonderful food my parents cooked in France, using imported French ingredients to cook Vietnamese food. ‘The only positive thing we knew about Vietnam was its food. Every day, my parents used French ingredients to cook authentic V...	am_thuc	en
Describe this culinary tradition:	cover with the lid. Sit the steamer over a wok or saucepan of rapidly boiling water and steam for 8 minutes. Remove and set aside. Meanwhile, blanch the spinach in boiling water for 30 seconds, then refresh in iced water and drain. Divide the spinach leaves over the remaining four 12 cm (4½ inch) pastry cutters, overla...	This passage discusses: cover with the lid. Sit the steamer over a wok or saucepan of rapidly boiling water and steam for 8 minutes. Remove and set aside. Meanwhile, blanch the spinach in boiling water for 30 seconds, then refresh in iced water and drain. Divide the spinach leaves over the remaining four 12 cm (4½ inch...	am_thuc	en
Describe this culinary tradition:	Fried chocolate truffles with pink pepper SERVES 4–6 This is one of Green Tangerine’s signature desserts. It would have to be the most unusual chocolate dessert I have ever seen, which is why I love it! TRUFFLES 100 g (3½ oz) dark chocolate, chopped 30 ml (1 fl oz) thickened cream 20 g (¾ oz) unsalted butter 1 teaspoon...	This passage discusses: Fried chocolate truffles with pink pepper SERVES 4–6 This is one of Green Tangerine’s signature desserts. It would have to be the most unusual chocolate dessert I have ever seen, which is why I love it! TRUFFLES 100 g (3½ oz) dark chocolate, chopped 30 ml (1 fl oz) thickened cream 20 g (¾ oz) un...	am_thuc	en
Describe this culinary tradition:	Vietnamese workers and their French employer In 1893, Swiss-born French physician Dr Alexandre Yersin, a protégé of Dr Louis Pasteur, visited the region, its ever green trees and hills reminding him of his homeland. So enamoured was he of the town’s charms, he recommended the French colonial administration form a healt...	This passage discusses: Vietnamese workers and their French employer In 1893, Swiss-born French physician Dr Alexandre Yersin, a protégé of Dr Louis Pasteur, visited the region, its ever green trees and hills reminding him of his homeland. So enamoured was he of the town’s charms, he recommended the French colonial adm...	am_thuc	en
Describe this culinary tradition:	in crisp starched whites and a very tall chef’s hat, comes out to check on my meal. His name is Linh and he has been cooking in the Rabelais’ kitchen for over fifteen years. He tells me that in the early 1900s Dalat was well known as good hunting grounds for wild boar, black bears, deer, panthers, tigers, elephants and...	This passage discusses: in crisp starched whites and a very tall chef’s hat, comes out to check on my meal. His name is Linh and he has been cooking in the Rabelais’ kitchen for over fifteen years. He tells me that in the early 1900s Dalat was well known as good hunting grounds for wild boar, black bears, deer, panther...	am_thuc	en
Describe this culinary tradition:	1 bird’s eye chilli, sliced METHOD Peel the pomelo and then roughly segment it by simply tearing small pieces with your hands, doing your best to remove the tough outer pith. Put the pomelo in a mixing bowl with the green mango, herbs, spring onion and fried garlic. Dress with the dipping fish sauce and set aside. Heat...	This passage discusses: 1 bird’s eye chilli, sliced METHOD Peel the pomelo and then roughly segment it by simply tearing small pieces with your hands, doing your best to remove the tough outer pith. Put the pomelo in a mixing bowl with the green mango, herbs, spring onion and fried garlic. Dress with the dipping fish s...	am_thuc	en
Describe this culinary tradition:	Using a mortar and pestle, pound the prawns into a fine paste. Place into a mixing bowl and add half the dill, the fish sauce, garlic, salt and pepper. Using your hands, mix everything together for 2 minutes, or until combined well. Take a teaspoon of the paste and carefully stuff each pumpkin flower. Fill a wok or dee...	This passage discusses: Using a mortar and pestle, pound the prawns into a fine paste. Place into a mixing bowl and add half the dill, the fish sauce, garlic, salt and pepper. Using your hands, mix everything together for 2 minutes, or until combined well. Take a teaspoon of the paste and carefully stuff each pumpkin f...	am_thuc	en
Describe this culinary tradition:	Rabbit in red wine SERVES 4–6 AS PART OF A SHARED MEAL This dish originated in the late 1800s and was traditionally cooked with red wine. Today some Vietnamese families prefer to cook the rabbit in rice wine. Start this dish a day ahead, to allow enough time for marinating the rabbit. INGREDIENTS 1 whole farmed rabbit ...	This passage discusses: Rabbit in red wine SERVES 4–6 AS PART OF A SHARED MEAL This dish originated in the late 1800s and was traditionally cooked with red wine. Today some Vietnamese families prefer to cook the rabbit in rice wine. Start this dish a day ahead, to allow enough time for marinating the rabbit. INGREDIENT...	am_thuc	en
Describe this culinary tradition:	Add 1 tablespoon of butter to the pan and gently cook the pork mince for about 2 minutes, or until cooked through but not browned. Remove and set aside. Wipe the pan clean with kitchen paper, then add 2 teaspoons of butter and gently fry the shallots and garlic for 5 minutes, or until very soft and slightly caramelised...	This passage discusses: Add 1 tablespoon of butter to the pan and gently cook the pork mince for about 2 minutes, or until cooked through but not browned. Remove and set aside. Wipe the pan clean with kitchen paper, then add 2 teaspoons of butter and gently fry the shallots and garlic for 5 minutes, or until very soft ...	am_thuc	en
Describe this culinary tradition:	Combine the bay leaves, thyme, red wine and half the fish sauce in a large mixing bowl. Add the chicken and toss to coat in the marinade, then cover and place in the fridge to marinate for 2 hours, or overnight for a better flavour. Put the dried mushrooms in a bowl, cover with water and soak for 20 minutes, then drain...	This passage discusses: Combine the bay leaves, thyme, red wine and half the fish sauce in a large mixing bowl. Add the chicken and toss to coat in the marinade, then cover and place in the fridge to marinate for 2 hours, or overnight for a better flavour. Put the dried mushrooms in a bowl, cover with water and soak fo...	am_thuc	en
Describe this culinary tradition:	Heart of palm and tomato salad with Vietnamese herbs SERVES 4–6 AS PART OF A SHARED MEAL Heart of palm, or palm heart, is a versatile ingredient that I’ve been using quite a lot lately as I love its light, almost sweet flavour and crunchy texture. Heart of palm can be served raw in salads, stir-fried or steamed. INGRED...	This passage discusses: Heart of palm and tomato salad with Vietnamese herbs SERVES 4–6 AS PART OF A SHARED MEAL Heart of palm, or palm heart, is a versatile ingredient that I’ve been using quite a lot lately as I love its light, almost sweet flavour and crunchy texture. Heart of palm can be served raw in salads, stir-...	am_thuc	en