Tan Reynolds posted an update 1 month, 4 weeks ago
The Vietnamese use a number of techniques which are unique on their cuisine.
Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes at home. You set oil in a wok or non stick saucepan over high or medium heat. Hold back until the oil is hot a cube of bread dropped in the oil browns in 15 sec, then pat dry the meals before putting to the oil. You are able to fry fish, chicken, meat, bread, vegetables, etc…
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It is a form of dish that’s braised within a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, like a stew, within a clay pot called noi dat. It will always be served with steamed white rice or toasted and warm French baguette bread. Kho is frequently constructed 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 termed ca kho or ca kho to (to discussing 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, nevertheless, you hold off until the sauce thickens.
Ham: slow cooking method; boiling with spices or other ingredients over a long period of time before meat is tender and falls off the bones.
Luoc: boiling with water or poaching in water, usually used on more 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 often used.
Nuong xien: Skewered dishes. A skewer is really a thin metal or wood stick used to hold bits of food together. They are utilized 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 certainly eaten in many China, made 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, is the term for several East Asian varieties of stew, which includes a simmering metal pot of stock at the center of the dining table. Even though the hot pot is kept simmering, ingredients are put in 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 food is usually eaten using a dipping sauce. In many areas, hot pot your meals are often eaten in the winter, or any gatherings.
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