photo sharing and upload picture albums photo forums search pictures popular photos photography help login
Topics >> by >> Review of Vietnamese Cooking Methods

Review of Vietnamese Cooking Methods Photos
Topic maintained by (see all topics)

The Vietnamese use a couple of techniques which are unique with their cuisine.

Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes at home. You place oil inside a wok or non-stick saucepan over high or medium heat. Hold off until the oil is hot that a cube of bread dropped in the oil browns in 15 sec, then pat dry the foodstuff before putting in to 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 kind of dish that is certainly braised in the thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is normally simmered, as being a stew, in the clay pot called noi dat. It will always be served with steamed white rice or toasted and warm French baguette bread. Kho is most often made out of chunks of either beef, fish or pork along with vegetables. Beef kho is named bo kho or thit bo kho, and fish kho is known as 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 hold back until the sauce thickens.

Ham: slow cooking method; boiling with spices and other ingredients over the long time before meat is tender and falls off of the bones.

Rim: Simmering.

Luoc: boiling with water or poaching in water, usually put on 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 marinages usually are used.

Nuong xien: Skewered dishes. A skewer is often a thin wood or metal stick used to hold items 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 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, identifies several East Asian types of stew, consisting of a simmering metal pot of stock at the center from the home. While the hot pot is kept simmering, ingredients are put in 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 lots of areas, hot pot your meals are often eaten in the winter, or any gatherings.

For details about lau ga la e da lat please visit resource: click now.




has not yet selected any galleries for this topic.