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  • textgrade8 posted an update 6 months ago

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

    Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes at home. You add oil inside a wok or non-stick saucepan over high or medium heat. Wait until the oil is hot that a cube of bread dropped within the oil browns in 15 sec, then pat dry the food before putting in the oil. It is possible to fry fish, chicken, meat, bread, vegetables, etc…

    Xao: Stir fry, sauteing.

    Kho: Stew, braised dishes. It’s actually a sort of dish that is braised in the 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 constructed with chunks of either beef, fish or pork in addition to vegetables. Beef kho is named bo kho or thit bo kho, and fish kho is named 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, but you wait until the sauce thickens.

    Ham: slow cooking method; boiling with spices or any other ingredients over the long period of 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 or noncomedogenic makeup marinages are usually used.

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

    Bam: Sauteed mixed of chopped ingredients.

    Chao: congee dishes. Congee is a kind of rice porridge or rice soup which is eaten in many Japan, created by prolonged boiling of rice in copious water, with flavorings.

    Ro ti: Roasting meat then give a simmer.

    Quay: Roasted dishes.

    Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, identifies several East Asian types of stew, including a simmering metal pot of stock in the center of the dining room table. While the hot pot is kept simmering, ingredients are positioned in to the pot and therefore are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked meals are usually eaten with a dipping sauce. In lots of areas, hot pot meals are often eaten in winter, or any gatherings.

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