Translations:Vietnamese cuisine/42/en

Cooking techniques

Cutting dough and rán quẩy

Xào (stir-fry)

Thịt nướng (grilled pork)

Bánh tẻ is boiled (luộc) after wrapped in a leaf (gói lá)

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 shoots
• Nhồi thịt – stuffed with minced meat before cooking
• Sốt chua ngọt – fried with sweet and sour sauce
• 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 – skewered 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, peanuts, and chopped green onions
• 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
• Cuốn – any dish featuring rice paper wraps with bún and fresh herbs
• Bóp thấu/tái chanh – raw meat or seafood prepared with lime or vinegar