Translations:Vietnamese cuisine/42/ja: Difference between revisions

Latest revision as of 20:22, 4 July 2025

Information about message (contribute)

This message has no documentation. If you know where or how this message is used, you can help other translators by adding documentation to this message.

Message definition (Vietnamese cuisine)

== 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

調理法

一般的なベトナムの料理用語には以下がある。

Rán, chiên – 揚げ物
- Chiên nước mắm – 揚げてから魚醤で和える
- Chiên bột – 衣をつけてから揚げる
Rang – 油をほとんど使わない、または全く使わない空炒め
Áp chảo – フライパンで焼いてからソテーする
Xào – 炒め物、ソテー
- Xào tỏi – ニンニク炒め、野菜の調理法として非常に一般的
- Xào sả ớt – レモングラスと唐辛子でソテー
- Xào lăn – 生肉を素早く焼く、または炒める
- Xáo măng – タケノコと一緒に煮込む、またはソテーする
Nhồi thịt – 調理前にひき肉を詰める
Sốt chua ngọt – 甘酸っぱいソースで炒める
コー – 煮込み料理、ブレゼ料理
- Kho khô – 文字通り煮詰めてソースを濃くする
- Kho tiêu/kho gừng/kho riềng – 胡椒/生姜/ガランガルと一緒に煮込む
Nấu – 料理する、通常は鍋で調理する
- Nấu nước dừa – ココナッツウォーターで調理する
Hầm/ninh – スパイスや他の食材と一緒に時間をかけて煮込む
Canh – ご飯にかけて食べる、スープのような汁物
Rim – 煮詰める
Luộc – 水で茹でる、通常は新鮮な野菜や肉
Chần/trụng – ブランシュ（下茹で）
Hấp – 蒸し料理
- Hấp sả – レモングラスと蒸す
- Hấp Hồng Kông または hấp xì dầu – 「香港風」蒸し料理（例：ネギ、生姜、醤油と共に）
Om – 北部地方の土鍋料理
- Om sữa – 牛乳と一緒に土鍋で調理する
Om chuối đậu – 若いバナナと豆腐と一緒に調理する
ゴイ – サラダ料理、通常は肉や魚入り
Gói lá – 生の食材を葉（しばしばバナナの葉）で包んで形を整え、香りを高める
Nộm – サラダ、通常は肉なし
Nướng – グリル料理
- Nướng xiên – 串焼き料理
- Nướng ống tre – 竹筒に入れて火で調理する
- Nướng mọi/nướng trui/thui – 直火で炭火焼きにする
- Nướng đất sét/lá chuối – 粘土型やバナナの葉、最近ではアルミホイルで包んで調理する。そのため、この調理法はnướng giấy bạcに発展した。
- Nướng muối ớt – 塩と唐辛子でマリネしてからグリルする
- Nướng tỏi – ニンニクでマリネしてからグリルする
- Nướng mỡ hành – グリルしてから溶かしたラード、ピーナッツ、刻んだ青ネギを乗せる
Bằm/băm – 刻んだ食材を混ぜてソテーする
Cháo – 粥料理
Súp – スープ料理（canhや澄んだスープとは異なる）
Rô ti – 肉をローストしてから煮込む、通常は強いスパイスを使う
Tráng – 蒸した/熱い表面に食材を薄く広げる
Cà ri – カレーまたはカレー風の料理
Quay – ロースト料理
Lẩu – 鍋料理
Nhúng dấm – 酢ベースの鍋で調理する。酢とココナッツウォーターベースの鍋もバリエーションに含まれる。
クオン – ライスペーパーでブンと新鮮なハーブを巻いた料理全般
Bóp thấu/tái chanh – 生の肉や魚介をライムや酢で調理する。

Translations:Vietnamese cuisine/42/ja: Difference between revisions

Latest revision as of 20:22, 4 July 2025

調理法

Navigation menu

Search