Connell Rosenthal posted an update 5 months, 1 week ago
The Vietnamese have a very number of techniques which are unique to their cuisine.
Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes at home. You set oil inside a wok or non-stick saucepan over high or medium heat. Delay until the oil is hot that a cube of bread dropped within the oil browns in 15 sec, then pat dry the meal before putting in to the oil. You can fry fish, chicken, meat, bread, vegetables, etc…
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It’s actually a type of dish that is braised inside a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is normally simmered, like a stew, in the clay pot called noi dat. It will always be served with steamed white rice or toasted and warm French baguette bread. Kho is often times created using chunks of either beef, fish or pork in addition to vegetables. Beef kho is named bo kho or thit bo kho, and fish kho is termed ca kho or ca kho to (to referring to the clay pot in which the dish is cooked). For fish kho, catfish is preferred, especially 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, nevertheless, you wait until the sauce thickens.
Ham: slow cooking method; boiling with spices and other ingredients over a long time prior to the meat is tender and falls over bones.
Luoc: boiling with water or poaching in water, usually placed on 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 marinages usually are used.
Nuong xien: Skewered dishes. A skewer is often a thin wood or metal stick accustomed to hold pieces of food together. They are utilised while grilling or roasting meats
Bam: Sauteed mixed of chopped ingredients.
Chao: congee dishes. Congee is a rice porridge or rice soup that is certainly eaten in many 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 models of stew, that includes a simmering metal pot of stock at the center of the home. While the hot pot is kept simmering, ingredients are placed into the pot and so are cooked while dining. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked meals is usually eaten having a dipping sauce. In several areas, hot pot meals is often eaten in the winter, or any gatherings.
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