The Vietnamese use a handful of techniques which can be 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. Hold back until the oil is hot that a cube of bread dropped inside the oil browns in 15 sec, then pat dry the meal before putting into the oil. It is possible to fry fish, chicken, meat, bread, vegetables, etc…
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It is a sort of dish that is certainly braised in a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is normally simmered, being a stew, in a 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 made with chunks of either beef, fish or pork in addition to vegetables. Beef kho is termed bo kho or thit bo kho, and fish kho is called ca kho or ca kho to (to talking about the clay pot when 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 wait until the sauce thickens.
Ham: slow cooking method; boiling with spices or another ingredients over the long time before meat is tender and falls over bones.
Luoc: boiling with water or poaching in water, usually applied to more fresh vegetables, shrimps and pork.
Hap: steamed dishes in a steamer.
Om: Clay pot cooking of Northern style.
Goi: Salad dishes.
Nuong: Grilled dishes. Before grilling, oil-free or noncomedogenic makeup marinages are usually used.
Nuong xien: Skewered dishes. A skewer is a thin metal or wood stick used 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 type of rice porridge or rice soup that's eaten in numerous Parts of asia, produced by prolonged boiling of rice in copious water, with flavorings.
Ro ti: Roasting meat then provide for a simmer.
Quay: Roasted dishes.
Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, describes several East Asian models of stew, which includes a simmering metal pot of stock at the center in the home. Even though the hot pot is kept simmering, ingredients are put to 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 food is usually eaten which has a dipping sauce. In lots of areas, hot pot meals is often eaten in winter, or any gatherings.
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