The Vietnamese have a very couple of techniques which can be unique on 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. Delay until the oil is hot a cube of bread dropped from the oil browns in 15 sec, then pat dry the meal before putting in the oil. You can fry fish, chicken, meat, bread, vegetables, etc...
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It's really a form of dish which is braised in a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, being a stew, within 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 constructed with chunks of either beef, fish or pork together with vegetables. Beef kho is known as bo kho or thit bo kho, and fish kho is named 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.
Kho kho: Literally dried stew. Same technique as Kho above, however you delay until the sauce thickens.
Ham: slow cooking method; boiling with spices or another ingredients over a long time until the meat is tender and falls over bones.
Rim: Simmering.
Luoc: boiling with water or poaching in water, usually applied to vegetables, shrimps and pork.
Hap: steamed dishes inside 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 metal or wood stick employed to hold items of food together. They are used while grilling or roasting meats
Bam: Sauteed mixed of chopped ingredients.
Chao: congee dishes. Congee is a form of rice porridge or rice soup which is eaten in many Parts of asia, manufactured 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 kinds of stew, which includes a simmering metal pot of stock at the center of the dining room table. While the hot pot is kept simmering, ingredients they fit in 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 your meals are usually eaten which has 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 web portal: click for more info.
|