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== Cooking techniques ==
[[File:Quay.jpg|thumb|Cutting dough and ''rán'' [[youtiao|quẩy]]]]
[[File:Confection de rouleaux de printemps à Hanoi (2).jpg|thumb|''Xào'' (stir-fry)]]
[[File:Bắc Giang - tết 2012 - panoramio (2).jpg|thumb|''Thịt nướng'' (grilled pork)]]
[[File:Bánh tẻ.jpg|thumb|[[Bánh tẻ]] is boiled (''luộc'') after wrapped in a leaf (''gói lá'')]]
[[File:Viernam - An Hoi islet - fabrication de galette de riz (6).JPG|thumb|''Tráng'' (spread rice flour on a steamed cloth) [[bánh tráng]]]]
Some common Vietnamese [[culinary]] terms include:
* ''Rán, chiên'' – fried dishes
** ''Chiên nước mắm'' – fried then tossed with fish sauce
** ''Chiên bột'' – battered then deep-fried
* ''Rang'' – dry-fried dishes with little to no oil
* ''Áp chảo'' – pan-fried then sautéed
* ''Xào'' – stir fry, sautéing
** ''Xào tỏi'' – stir fry with [[garlic]], very common way of cooking vegetables
** ''Xào sả ớt'' – sautéed with [[lemongrass]] and [[chili pepper]]
** ''Xào lăn'' – pan searing or stir frying quickly to cook raw meat
** ''Xáo măng'' – braised or sautéed with [[bamboo shoot]]s
* ''Nhồi thịt'' – stuffed with minced meat before cooking
* ''Sốt chua ngọt'' – fried with sweet and sour sauce
* ''[[Kho (cooking technique)|Kho]]'' – stew, braised dishes
** ''Kho khô'' – literally dried stew (until the sauce thickens)
** ''Kho tiêu/kho gừng/kho riềng'' – stewed with [[peppercorns]]/[[ginger]]/[[galangal]]
* ''Nấu'' – means cooking, usually in a pot
** ''Nấu nước dừa'' – cooked with [[coconut water]]
* ''Hầm/ninh'' – slow-cook with spices or other ingredients
* ''Canh'' – broth-like soup to be served over rice
* ''Rim'' – simmering
* ''Luộc'' – boiling with water, usually fresh vegetables and meat
* ''Chần/trụng'' – blanche
* ''Hấp'' – steamed dishes
** ''Hấp sả'' – steamed with [[lemongrass]]
** ''Hấp Hồng Kông'' or ''hấp xì dầu'' – "Hong Kong-style" steamed dish (i.e.: with [[scallion]], ginger and [[soy sauce]])
* ''Om'' – clay pot cooking of northern style
** ''Om sữa'' – cooked in clay pot with milk
** ''Om chuối đậu'' – cooked with young banana and [[tofu]]
* ''[[Gỏi]]'' – salad dishes, usually with meat, fish
* ''Gói lá'' – wrap raw ingredients by a leaf (often banana) to form shape and enhance fragrance
* ''Nộm'' – salads, usually meatless
* ''Nướng'' – grilled dishes
** ''Nướng xiên'' – [[skewer]]ed dishes
** ''Nướng ống tre'' – cooked in bamboo tubes over fire
** ''Nướng mọi/nướng trui/thui'' – char-grilled over open fire
** ''Nướng đất sét/lá chuối'' – cooked in a clay mould or banana leaves wrap, or recently, kitchen foil, hence the method has evolved into ''nướng giấy bạc''
** ''Nướng muối ớt'' – marinated with salt and chili pepper before being grilled
** ''Nướng tỏi'' – marinated with garlic then grilled
** ''Nướng mỡ hành'' – grilled then topped with melted lard, [[peanut]]s, and chopped [[green onion]]s
* ''Bằm/băm'' – sauteed mix of chopped ingredients
* ''Cháo'' – [[congee]] dishes
* ''Súp'' – [[soup]] dishes (not ''canh'' or clear broth soup)
* ''Rô ti'' – roasting then simmering meat, usually with strong spices
* ''Tráng'' – spreading ingredient into a thin layer on a steamed/hot surface
* ''Cà ri'' – curry or curry-like dishes
* ''Quay'' – roasted dishes
* ''Lẩu'' – [[hot pot]] dishes
* ''Nhúng dấm'' – cooked in a vinegar-based hot pot, some variations include vinegar and coconut water-based hot pot
* ''[[Món cuốn|Cuốn]]'' – any dish featuring [[rice paper]] wraps with ''[[bún]]'' and fresh herbs
* ''Bóp thấu''/''tái chanh'' – raw meat or seafood prepared with [[Lime (fruit)|lime]] or vinegar

Translations:Vietnamese cuisine/42/en - Revision history

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