Review of Vietnamese Food preparation Methods
The Vietnamese have a handful of techniques that are unique to their cuisine.
Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes at home. You set oil in the wok or non stick saucepan over high or medium heat. Delay until the oil is hot which a cube of bread dropped within the oil browns in 15 sec, then pat dry the foodstuff before putting in the oil. You'll be able to fry fish, chicken, meat, bread, vegetables, etc...
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It is a sort of dish that is braised in the thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, just like a stew, in the clay pot called noi dat. In most cases served with steamed white rice or toasted and warm French baguette bread. Kho is frequently made out of chunks of either beef, fish or pork along with vegetables. Beef kho is known as bo kho or thit bo kho, and fish kho is called ca kho or ca kho to (to discussing the clay pot in which the dish is cooked). For fish kho, catfish is preferred, specially in southern Vietnam. Chicken kho, called ga kho or ga kho gung (gung meaning "ginger"), is less popular.
Kho kho: Literally dried stew. Same technique as Kho above, however, you wait until the sauce thickens.
Ham: slow cooking method; boiling with spices or other ingredients over the long period of time until the meat is tender and falls from the bones.
Luoc: boiling with water or poaching in water, usually applied to more fresh vegetables, shrimps and pork.
Hap: steamed dishes within a steamer.
Om: Clay pot cooking of Northern style.
Goi: Salad dishes.
Nuong: Grilled dishes. Before grilling, oil-free or noncomedogenic makeup marinages are usually used.
Nuong xien: Skewered dishes. A skewer can be a thin wood or metal stick used to hold components of food together. They are utilized while grilling or roasting meats
Bam: Sauteed mixed of chopped ingredients.
Chao: congee dishes. Congee is a type of rice porridge or rice soup that's eaten in numerous Parts of asia, made by prolonged boiling of rice in copious water, with flavorings.
Ro ti: Roasting meat then provide for a simmer.
Quay: Roasted dishes.
Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, identifies several East Asian types of stew, including a simmering metal pot of stock at the center in the table. Whilst the hot pot is kept simmering, ingredients are placed in the pot and are cooked while dining. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten having a dipping sauce. In several areas, hot pot meals are often eaten during the cold months, or any gatherings.
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