Lau Da Lat

Breakdown of Vietnamese Preparing food Approaches

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 in your own home. You set oil in the wok or non-stick saucepan over high or medium heat. Hold back until the oil is hot that the cube of bread dropped in the oil browns in 15 sec, then pat dry the meals before putting into the oil. You are able to fry fish, chicken, meat, bread, vegetables, etc...
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It's actually a type of dish which is braised inside a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, just like a stew, in a clay pot called noi dat. It is almost always served with steamed white rice or toasted and warm French baguette bread. Kho is most often constructed 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 known as ca kho or ca kho to (to referring to 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.
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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 the long time prior to the meat is tender and falls off of the bones.
Rim: Simmering.
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 are usually used.
Nuong xien: Skewered dishes. A skewer can be a thin wood or metal stick employed to hold pieces of food together. They are used while grilling or roasting meats
Bam: Sauteed mixed of chopped ingredients.
Chao: congee dishes. Congee is a kind of rice porridge or rice soup that is certainly eaten in lots of Parts of asia, created 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, identifies several East Asian types of stew, which includes a simmering metal pot of stock at the center of the dining table. As the hot pot is kept simmering, ingredients are put into the pot and are cooked while dining. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked meals are usually eaten having a dipping sauce. In lots of areas, hot pot your meals are often eaten in the winter, or any gatherings.
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