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Tags: Cookery, Food, Making

Introduction to Vietnamese Preparing food Techniques

The Vietnamese have a very few techniques which are unique on their cuisine.

Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes in your house. You set oil within a wok or non stick saucepan over high or medium heat. Delay until the oil is hot a cube of bread dropped within the oil browns in 15 sec, then pat dry the meal 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 kind of dish that is certainly braised within a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is normally simmered, as being a stew, within a clay pot called noi dat. It is almost always served with steamed white rice or toasted and warm French baguette bread. Kho is frequently created using chunks of either beef, fish or pork as well as vegetables. Beef kho is named bo kho or thit bo kho, and fish kho is termed ca kho or ca kho to (to talking about the clay pot in which 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 off until the sauce thickens.

Ham: slow cooking method; boiling with spices and other ingredients more than a long time prior to the meat is tender and falls over bones.

Rim: Simmering.

Luoc: boiling with water or poaching in water, usually placed on more 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 can be a thin metal or wood stick used to hold components of food together. You can use them while grilling or roasting meats

Bam: Sauteed mixed of chopped ingredients.

Chao: congee dishes. Congee is a type of rice porridge or rice soup which is eaten in numerous 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, identifies several East Asian models of stew, which includes a simmering metal pot of stock at the center in the table. As the hot pot is kept simmering, ingredients are positioned to 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 having a dipping sauce. In numerous areas, hot pot foods are often eaten in the winter, or any gatherings.

To learn more about lau ngon da Lat see this web page.
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