The Vietnamese have a couple of techniques that are unique to their cuisine.

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

Xào: Stir fry, sautéing.

Kho: Stew, braised dishes. It’s a type of dish that is braised in a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, like a stew, in a clay pot called nồi đất. It is usually served with steamed white rice or toasted and warm French baguette bread. Kho is most often made with chunks of either beef, fish or pork together with vegetables. Beef kho is called bò kho or thịt bò kho, and fish kho is called cá kho or cá kho tộ (tộ referring to the clay pot in which the dish is cooked). For fish kho, catfish is preferred, particularly in southern Vietnam. Chicken kho, called gà kho or gà kho gừng (gừng meaning “ginger”), is less popular.

Kho khô: Literally dried stew. Same technique as Kho above, but you wait until the sauce thickens.

Hầm: slow cooking method; boiling with spices or other ingredients over a long period of time until the meat is tender and falls off the bones.

Rim: Simmering.

Luộc: boiling with water or poaching in water, usually applied to fresh vegetables, shrimps and pork.

Hấp: steamed dishes in a steamer.

Om: Claypot cooking of Northern style.

Gỏi: Salad dishes.

Nướng: Grilled dishes. Before grilling, oil free marinages are usually used.

Nướng xiên: Skewered dishes. A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats

Bằm: Sauteed mixed of chopped ingredients.

Cháo:congee dishes. Congee is a type of rice porridge or rice soup that is eaten in many Asian countries, made by prolonged boiling of rice in copious water, with flavorings.

Rô ti: Roasting meat then bring to a simmer.

Quay: Roasted dishes.

Lẩu: hot pot dishes. Hot Pot is Asian pondue or steamboat refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and 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 with a dipping sauce. In many areas, hot pot meals are often eaten in the winter, or any gatherings.

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