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Vietnamese
Kitchen Cooking Utensil
In Vietnam, Kitchen is one of the most important in a Vietnamese house. It is a place not only to cook but also to gather after working hours. Kitchen is a place where cares are taken between family members. How does a family life go? Just simply take a look at their kitchen.
There should be many items serving different purposes in a normal kitchen. There are pots hung somewhere as long as it is convenient to handle. Bowls, spoons, chopsticks would be placed in a big bamboo basket or in a layer of a larder while the other layers may be used to keep food and spice. Water containers are usually pottery big jars arranged at a corner. Earthen cooking tripod is usually fixedly placed, usually near the window or the door (so that smoke can get out easily). Nowadays, living standard is gradually upgraded. Products of modern time have been replaced earthenware and old styled kitchen utensils. However, the look of Vietnamese kitchen is basically the same. Serving tray is still placed on the table, chopsticks are much preferred than fork, and Kitchen's Gods altar is at the most formal position in the kitchen.
| Literally thousands of years of experience has helped to evolve the special utensils used in the preparation of Chinese, Southeast Asian, and Indian cookery. If you are serious about preparing this kind of cuisine either for its nutritional value or for the sheer fun of cooking it would seem a natural curiosity to know how it is authentically cooked and using what kind of utensils. It is my experience that using the proper utensils to prepare a specific dish yields the truest results. Further more, it is fun to experiment using strange implements. Once mastered, you will no doubt see the reasons why it is not possible to achieve good results using the wrong implements. |
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Bowl and Chopsticks are common in Vietnam as well as some other Asian countries like China, Korean, Japan... However, in Vietnam they are something more than their physic.
Chopsticks are simple sticks. They could be bamboo, wooden, silver or whatever as long as they are straight and have the same spanned length. Chopsticks both lengthen the reach to all people sitting around the serving tray and cover all the tasks as dig up the pot of cooked rice, pick up and split up food to pieces, stir vegetable soup or dipping sauce
A single chopstick won't work until there is its partner. That's why a pair of chopsticks is a symbol for a couple. In the old days, a broken pair omens an unhappy ending marriage while differences between husband and wife about their social standings, family background were compared with a pair of odd chopsticks or moldy ones put on a red lacquered serving tray.
In restaurants, western serving set is usually used but only for western or other normal foods. An original Vietnamese meal with chopsticks may be much better to take people's fancies.
Chopsticks, actually, are typical for wet rice agriculture and become a part in Vietnamese immaterial culture. |
Vietnamese Cooking pot, Central Highlands, 19th-20th century
Earthenware with vegetal resin |
Cooking pot
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Bamboo Steamer
There are a variety of steamers on the market, but the most convenient and conventional option is a pair of pots - one having a perforated bottom and lid.
Bamboo Steamer
Bamboo Steamer is a three piece set with two stacking bamboo steamer baskets and a lid for steaming different foods at each level. Use these steamer baskets in a wok or set atop a stock pot. The Steamer measures 10" in diameter and 6" high.
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Burner Collar
American stoves are not designed to handle a wok. The shape of the wok is rounded and a wok burner collar allows the wok to sit firmly over the flame of your burner. They are inexpensive, costing less than $5.00, and are essential to using your wok. An image of the wok collar show that it contains holes around its circumference. The holes allow oxygen to combust with the burner flame and forces the heat to be focused at the bottom of the wok; just where you need it.
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Wok
An all-purpose cooking tool that distributes heat evenly, it is perfect for stir-frying, deep-frying and steaming. The best, and most economical choice, is a 14-inch wok made from uncoated carbon steel.
The wok is a masterful invention of the Chinese. It is used throughout China and Southeast Asia. The Mohr Khang as it is called in Thai and Lao, has such great utility that no kitchen is without one. In it we can boil, stir fry, steam, braise, or deep fry. If you decide to make an investment in any piece of kitchen equipment, the wok is the single most versatile piece of equipment on which you cannot afford to skimp.
The very best woks are made from carbon steel and in truth are very inexpensive. Carbon steel retains the heat and evenly distributes it throughout the cooking surface. A good size for a normal kitchen is 24 inches across the widest part of the rim. In the restaurant we use 32 inch and 42 inch woks and we always have one or two extras in reserve. The down side of the carbon steel wok is that it is not pretty when it has been used. It discolors the very first time it is used and as I'll discuss a bit later it does require special preparation for the first time use.
Stainless steel is easier to clean and tends to look nicer after use. However I personally recommend that you never, never buy a stainless steel wok and expect to achieve the same results as when using a carbon steel wok. The surface of stainless steel is so smooth that the oil used for cooking will not remain on the side surfaces long enough to properly seal the ingredients you are cooking. While attractive and easy to clean, stainless steel simply will not yield the proper results
Wok with 2 convenient handles, rounded lid with wood knob, and bamboo spatula. Perfect for stir-frying. Heavyweight carbon steel for fast, efficient heating.
Now day, Wok has an improved non-stick interior and exterior for low-fat cooking and easy clean up.
Seasoning the wok for first time use
The first thing you need to do before using your new carbon steel wok is to season it. Stainless steel woks do not require seasoning. The seasoning process is accomplished quite simply by first placing a cupful of vegetable into the wok and stirring it around so that it covers all exposed inside areas while your burner is at its highest setting. When the oil begins to smoke remove the wok from the burner and dump the oil into an old discarded coffee can. When the wok has cooled down slightly take a soft cloth and wipe out any remaining oil. Be very careful not to burn yourself, as the hot oil is easily absorbed into the cloth. Let the wok cool to room temperature and use paper towels to remove any excess oil. The wok is now seasoned and ready for service.
Never, I repeat never, use a scouring pad or scouring powder to clean your wok. If you do, you will need to repeat the seasoning process. To clean your wok between uses simply use lukewarm water and a sponge or a soft bristled brush similar to the one show at the right. Food will not stick to a properly seasoned wok. In the restaurant, we use a bristle brush between dishes to remove any debris in the wok. When we want to give them a thorough work over we literally burn the wok and re-season them.
A good quality Wok and associated utensils should last a lifetime in the average home environment. In the restaurant, the average useful life of the wok is about one year. Keep in mind that we prepare in one day what the average home cook would prepare in a year.
Other wok associated utensil include a cover, and perhaps an aluminum or bamboo steamer. These are not necessary items but they do extend the utility of the basic wok. If you purchase a steamer with its own cover you will not need to purchase a separate wok cover. Make sure that the steamer setup you do purchase is large enough so that when it is placed into the wok you will be able to add at least three inches of water without the water coming through the holes in the steamer. Most steamers are multi-level. In one level you can cook a steamed fish dish and in an upper level steamed vegetables. |
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Spatula
A long-handled instrument that will keep the food in motion while stir-frying.
The Chinese invented this form of spatula. It is used in conjunction with the ladle (left image). The right handed Chef uses the Spatula in the right hand and the Ladle in the left hand to quickly toss and turn the ingredients in the wok.
A good quality spatula and ladle are made from stainless and have some weight to them. They are generally of the same length and have wooden handles to insulate them from the heat generated in the wok from eventually reaching your hands.
The Thai word for the spatula is Daliew and the ladle is called a Jong. |
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Ladle or Large Serving Spoon
A shallow, bowl shaped instrument with a long handle. Great for removing food and sauces from woks.
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Wok Skimmer
This wok skimmers will help you drain food from hot oil or boiling water. Both wok skimmers feature wooden
handle and the brass mesh bowls. The large wok skimmer is 15.5 inches long and the brass mesh bowl is 6 inches in diameter. The small wok skimmer is 12 inches long and the brass mesh bowl is 4 inches in diameter. |
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Tongs
A traditional pair of tongs will work well for removing fried foods from hot oil.
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Bamboo Brush
Pieces of bamboo provide a gentle scour to clean your carbon steel wok.
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Mortar and Pestle
While it may not appear on the surface that there is a difference between using a food blender as opposed to a mortar and pestle there is a significant difference. A food blender set to puree does not produce the same result as a mortar and pestle when crushing chili peppers. The object of the mortar and pestle is to extract the juices from the chili and to pulverize the fibrous cells of the pepper. At most, a food blender just gives you smaller pieces of the same chili.
Mortars and pestles come in different sizes and are made from different materials. An apothecary mortar and pestle is generally made from a ceramic and for home use they are quite adequate even though a bit smallish. Most any well stocked Southeast Asian grocery store have imported versions made from glazed baked clay or stone. We use the glazed baked clay version in the restaurant as it is large enough to allow us to pound the chili peppers into the slivered mango when making Dum
Som.
Be sure to keep your mortar and pestle clean by sanitizing them as outlined below. From time to time inspect it for cracks. Cracks are easily detected by holding the morter by its base and tapping the rim. If the sound is clear as a bell and not muffled it most likely has no cracks. If it develops a crack, discard it and purchase a new one. Food particles can easily remain in the finest of cracks and have the potential of breeding food borne germs. Besides, a good mortar and pestle imported from Thailand, are relatively inexpensive items, costing about $10.00. The Lao word for the mortar is
'cloke' and the word for the pestle is 'sok'. |
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Kitchen Cleaver
A large, heavy knife, about eight inches long and four inches wide. It will come in handy when chopping meat.
Traditional Asian cleaver design. High-carbon stainless steel blade. Comfortable, round hardwood handle. Perfect balance and weight.
For slicing. For Chopping.
Meat Cleaver
I prefer a meat cleaver over American knives when slicing, dicing, chopping and mincing ingredients for Asian cuisine. The cleaver is useful for smashing garlic, disjointing chickens and yet sharp enough for making the most delicate cut. My home cleaver is of the type found in most well stocked Chinese grocery stores that handle utensils as well as food ingredients. I keep my cleaver razor sharp by first honing it with a honing stone and running it against a butchers steel once or twice. A sharp knife or cleaver is much safer than a dull one and cutting is effortless. Cleavers come in many sizes and weights. A good size for home use (and for the Restaurant) is one that measures 7" from the tip of the blade to the end of the blade by 3.5" broadside. The cutting portion of the blade itself should be slightly curved so that when you rock the blade over the food it will make a clean cut. |
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Kitchen Knife
Extra sharp all-purpose knife. Traditional Asian cleaver design. High-carbon stainless steel blade. Comfortable, round hardwood handle. Perfect balance and weight.
For slicing. |
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Knife
Steel blade. Traditional wood handle. Perfect for slicing & pealing fish, seafood,
fruit and other ingredients. |
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Chopping Boards and Cutting Boards
I prefer a wood chopping block over plastic. Plastic is too hard on the cutting edge of your cutting tools. In the restaurant we use chopping boards made from a special compound which has a feel of rubber to it. After excessive use we simply discard them and purchase new ones. Whether you use wood or plastic, you will need to scrub it with a brush between uses and sanitize it with Clorox (see below Special Notes on Sanitizing). After excessive use, you can resurface a wood board by simply sanding it to remove knife scars. Plastic boards with deep scars are best discarded. The Lao word for a cutting board is
"giang'. |
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Rice Cooker
Thermostat for Precision Control
A built-in thermostat maintains heat at a precise and uniform level , virtually eliminating burning or overcooking of the rice. As a result, rice is cooked to the Chef’s preference.
Easy Push-Button Operation
The push of a button starts the rice cooking. As soon as the rice is cooked, the unit shuts itself off.
Keep Warm Feature
After food is cooked, unit automatically holds the temperature at a HACCP friendly 165F+.
Alternate Uses
Not only does it cook rice but can braise, heat liquids and cook many different items. |
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