The Vietnamese have a very handful of techniques which might be unique for their cuisine.
Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes in the home. You place oil inside 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 meals 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 is a kind of dish which is braised in a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is normally simmered, as being a stew, in a clay pot called noi dat. It is almost always served with steamed white rice or toasted and warm French baguette bread. Kho is frequently created using chunks of either beef, fish or pork in addition to vegetables. Beef kho is known as bo kho or thit bo kho, and fish kho is known as ca kho or ca kho to (to discussing the clay pot in which 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, nevertheless, you delay until the sauce thickens.
Ham: slow cooking method; boiling with spices or other ingredients over the long time before meat is tender and falls from the bones.
Luoc: boiling with water or poaching in water, usually used on 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, free of oil marinages are usually used.
Nuong xien: Skewered dishes. A skewer is really a thin metal or wood stick accustomed to hold components 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 that’s eaten in numerous China, created 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, describes several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center with the dining room table. As the hot pot is kept simmering, ingredients they fit to the pot and therefore are cooked while dining. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked your meals are usually eaten with a dipping sauce. In lots of areas, hot pot meals is often eaten during the cold months, or any gatherings.
For more info about Lau da Lat please visit web page:
click for more.