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Cooking techniques
Vietnam
Cuisine Healthy Vietnamese Cuisine
Cooking
Techniques Typical
Vietnamese Family Meals Vietnamese
Feast Phylosophical
Influences on Vietnamese Cuisines
- Chiên: fried dishes.
- Xào: Stir fry, sautéing.
- Kho:Stew, braised dishes.
- Kho khô:Literally dried stew (until the sauce thickens). A kho is a type of dish in Vietnamese cuisine that is braised in a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, like a stew, in a clay pot called nồi đất.photo 1photo 2 It is usually served with steamed white rice or toasted and warm French baguette bread.
Kho is most often made with chunks of either beef, fish or pork together with vegetables, although vegetarian kho may also be prepared. Beef kho is called bò kho or thịt bò kho, and fish kho is called cá kho or cá kho tộ (tộ referring to the clay pot in which the dish is cooked). For fish kho, catfish is preferred, particularly in southern Vietnam. Chicken kho, called gà kho or gà kho gừng (gừng meaning "ginger"), is less popular.
- Hầm: boiling with spices
or other ingredients over a long period of time.
- Rim: Simmering.
- Luộc: boiling with water,
usually applied to fresh vegetables and pork.
- Hấp:steamed dishes.
- Om:Clay pot cooking of Northern
style.
- Gỏi:Salad dishes.
- Nướng:Grilled
dishes.
- Nướng xiên: Skewered dishes. A skewer is a thin
metal or wood stick used to hold pieces of food together. They are used
while grilling or roasting meats, and in other culinary applications.
Metal skewers are typically stainless steel and will have a pointed
tip on one end and a grip of some kind on the other end for ease of
removing the food. When grilling, wooden skewers must be soaked to avoid
burning. Wooden skewers are often made from bamboo; however, other woods
may be used.
- Bằm:Sauteed mixed of
chopped ingredients.
- Cháo:congee dishes. Congee is
a type of rice porridge popular in many Asian countries. It can be eaten or
served with a side dish. Names for congee are as varied as the style of its
preparation. Despite its many variations it can be recognised by its thick
texture. It can be considered as a porridge or thick soup.
To prepare the dish, rice is boiled in large amounts of water until it
softens significantly. Congee can be made in a pot or in a rice cooker. Some
rice cookers have a "congee" setting, allowing congee to be cooked
overnight. The rice used can either be sticky or regular depending on the
country's common practice. Culture also often dictates the way congee is
cooked and eaten.
In many Asian cultures, it is also called Kanji (Tamil/Malayalam/Tulu),
Ganji (Kannada/ Hindi), Ghanji (Telugu), juk (Cantonese, Korean), chao
(Vietnamese), jok (Thai), kayu (Japanese), lúgaw (Filipino), or jau
(Bengali) which is derived from a Chinese character zhou (粥,
Mandarin).
In some cultures, congee is eaten primarily as a breakfast food or late
supper; in others it is eaten as a substitute for rice at other meals. It is
often considered particularly suitable for the sick as a mild, easily
digestible food.
- Rô ti: Roasting meat then
bring to a simmer.
- Quay: Roasted dishes.
- Lẩu: hot pot dishes. Hot pot (Chinese: 火鍋; pinyin: huǒ guō), less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
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