Huff Rosenthal posted an update 1 year, 1 month ago
The Vietnamese have a few techniques which are unique with their cuisine.
Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes in your house. You set oil in a wok or non-stick saucepan over high or medium heat. Wait until the oil is hot that the cube of bread dropped within the oil browns in 15 sec, then pat dry the meals before putting in to the oil. You can fry fish, chicken, meat, bread, vegetables, etc…
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It is a form of dish which is braised inside a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, as being a stew, in a clay pot called noi dat. In most cases served with steamed white rice or toasted and warm French baguette bread. Kho is often times made out of chunks of either beef, fish or pork along with vegetables. Beef kho is called bo kho or thit bo kho, and fish kho is termed ca kho or ca kho to (to discussing the clay pot where the dish is cooked). For fish kho, catfish is preferred, specifically 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 hold back until the sauce thickens.
Ham: slow cooking method; boiling with spices or other ingredients over a long time before meat is tender and falls off the bones.
Luoc: boiling with water or poaching in water, usually used on more vegetables, shrimps and pork.
Hap: steamed dishes in the steamer.
Om: Clay pot cooking of Northern style.
Goi: Salad dishes.
Nuong: Grilled dishes. Before grilling, free of oil marinages are often used.
Nuong xien: Skewered dishes. A skewer is really a thin wood or metal stick utilized to hold components of food together. They are used while grilling or roasting meats
Bam: Sauteed mixed of chopped ingredients.
Chao: congee dishes. Congee is a rice porridge or rice soup that’s eaten in lots of Japan, made 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 kinds of stew, that includes a simmering metal pot of stock at the center from the dining room table. As the hot pot is kept simmering, ingredients are put in the pot and they are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked meals are usually eaten which has a dipping sauce. In lots of areas, hot pot your meals are often eaten in winter, or any gatherings.
For additional information about
lau ngon da Lat see this popular website.