• Padilla Timm posted an update 1 year ago

    The Vietnamese use a few techniques which might be 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. Hold back until the oil is hot a cube of bread dropped within the oil browns in 15 sec, then pat dry the meals before putting to the oil. It is possible to fry fish, chicken, meat, bread, vegetables, etc…

    Xao: Stir fry, sauteing.

    Kho: Stew, braised dishes. It’s a sort of dish that’s 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 with chunks of either beef, fish or pork in addition to vegetables. Beef kho is known as bo kho or thit bo kho, and fish kho is called ca kho or ca kho to (to talking about the clay pot when the dish is cooked). For fish kho, catfish is preferred, particularly 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 delay until the sauce thickens.

    Ham: slow cooking method; boiling with spices or any other ingredients on the long period of time before the meat is tender and falls over bones.

    Rim: Simmering.

    Luoc: boiling with water or poaching in water, usually placed on fresh vegetables, shrimps and pork.

    Hap: steamed dishes in a steamer.

    Om: Clay pot cooking of Northern style.

    Goi: Salad dishes.

    Nuong: Grilled dishes. Before grilling, oil-free marinages are usually used.

    Nuong xien: Skewered dishes. A skewer can be a thin wood or metal stick accustomed to hold pieces of food together. You can use them while grilling or roasting meats

    Bam: Sauteed mixed of chopped ingredients.

    Chao: congee dishes. Congee is a form of rice porridge or rice soup that is certainly eaten in several China, manufactured by prolonged boiling of rice in copious water, with flavorings.

    Ro ti: Roasting meat then give a simmer.

    Quay: Roasted dishes.

    Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, refers to several East Asian types of stew, consisting of a simmering metal pot of stock in the center of the table. Whilst the hot pot is kept simmering, ingredients are placed into the pot and therefore are cooked while dining. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked your meals are usually eaten which has a dipping sauce. In lots of areas, hot pot meals is often eaten in the winter, or any gatherings.

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