Summary of Vietnamese Preparing food Solutions

Summary of Vietnamese Preparing food Solutions



The Vietnamese use a few techniques which are unique for their cuisine.

Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes in the home. You put oil in the wok or non-stick saucepan over high or medium heat. Hold back until the oil is hot that a cube of bread dropped in the oil browns in 15 sec, then pat dry the meals 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's actually a kind of dish that's braised within a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is normally simmered, just like 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 most often made with chunks of either beef, fish or pork as well as vegetables. Beef kho is known as bo kho or thit bo kho, and fish kho is termed ca kho or ca kho to (to referring to the clay pot where 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 hold back until the sauce thickens.

Ham: slow cooking method; boiling with spices or other ingredients on the long time prior to the meat is tender and falls from the bones.

Rim: Simmering.

Luoc: boiling with water or poaching in water, usually applied to 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 usually are used.

Nuong xien: Skewered dishes. A skewer is a thin metal or wood stick used to hold pieces of food together. They are utilized while grilling or roasting meats

Bam: Sauteed mixed of chopped ingredients.

Chao: congee dishes. Congee is a rice porridge or rice soup that is eaten in many Asian countries, manufactured by prolonged boiling of rice in copious water, with flavorings.

Ro ti: Roasting meat then bring to a simmer.

Quay: Roasted dishes.

Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, is the term for several East Asian kinds of stew, which includes a simmering metal pot of stock at the center with the dining table. As the hot pot is kept simmering, ingredients they fit in to the pot and they 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 with a dipping sauce. In several areas, hot pot meals is often eaten in winter, or any gatherings.

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