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Vietnamese cuisine/ja: Difference between revisions

Vietnamese cuisine/ja
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Created page with "2024年、CNNはフォーを「世界のスープベスト20」のリストに含め、その濃厚な出汁と芳香なスパイスを強調した。"
Created page with "==調理法{{Anchor|Cooking techniques}}== thumb|生地を切り、[[油条/ja|クワイを'' rán''しているところ。]] thumb|''Xào'' (炒める) thumb|''Thịt nướng'' (豚肉のグリル) thumb|[[Bánh tẻ/ja|バインテーは葉に包んで（''gói lá''）から茹でる（''luộc''）。]] File..."
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2024年、[[:en:CNN|CNN]]は[[phở/ja|フォー]]を「世界の[[Soups/ja|スープ]]ベスト20」のリストに含め、その濃厚な出汁と芳香なスパイスを強調した。
2024年、[[:en:CNN|CNN]]は[[phở/ja|フォー]]を「世界の[[Soups/ja|スープ]]ベスト20」のリストに含め、その濃厚な出汁と芳香なスパイスを強調した。


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==調理法{{Anchor|Cooking techniques}}==
== Cooking techniques ==
[[File:Quay.jpg|thumb|生地を切り、[[油条/ja|クワイ]]を'' rán''しているところ。]]
[[File:Quay.jpg|thumb|Cutting dough and ''rán'' [[youtiao|quẩy]]]]
[[File:Confection de rouleaux de printemps à Hanoi (2).jpg|thumb|''Xào'' (炒める)]]
[[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'' (豚肉のグリル)]]
[[File:Bắc Giang - tết 2012 - panoramio (2).jpg|thumb|''Thịt nướng'' (grilled pork)]]
[[File:Bánh tẻ.jpg|thumb|[[Bánh tẻ/ja|バインテー]]は葉に包んで（''gói lá''）から茹でる（''luộc''）。]]
[[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|[[bánh tráng/ja|バインチャン]]を''Tráng''（蒸し布の上に米粉を広げる）。]]
[[File:Viernam - An Hoi islet - fabrication de galette de riz (6).JPG|thumb|''Tráng'' (spread rice flour on a steamed cloth) [[bánh tráng]]]]
一般的なベトナムの[[culinary/ja|料理]]用語には以下がある。
Some common Vietnamese [[culinary]] terms include:
* ''Rán, chiên'' – 揚げ物
* ''Rán, chiên'' – fried dishes
** ''Chiên nước mắm'' – 揚げてから魚醤で和える
** ''Chiên nước mắm'' – fried then tossed with fish sauce
** ''Chiên bột'' – 衣をつけてから揚げる
** ''Chiên bột'' – battered then deep-fried
* ''Rang'' – 油をほとんど使わない、または全く使わない空炒め
* ''Rang'' – dry-fried dishes with little to no oil
* ''Áp chảo'' – フライパンで焼いてからソテーする
* ''Áp chảo'' – pan-fried then sautéed
* ''Xào'' – 炒め物、ソテー
* ''Xào'' – stir fry, sautéing
** ''Xào tỏi'' – [[garlic/ja|ニンニク]]炒め、野菜の調理法として非常に一般的
** ''Xào tỏi'' – stir fry with [[garlic]], very common way of cooking vegetables
** ''Xào sả ớt'' – [[lemongrass/ja|レモングラス]]と[[chili pepper/ja|唐辛子]]でソテー
** ''Xào sả ớt'' – sautéed with [[lemongrass]] and [[chili pepper]]
** ''Xào lăn'' – 生肉を素早く焼く、または炒める
** ''Xào lăn'' – pan searing or stir frying quickly to cook raw meat
** ''Xáo măng'' – [[bamboo shoot/ja|タケノコ]]と一緒に煮込む、またはソテーする
** ''Xáo măng'' – braised or sautéed with [[bamboo shoot]]s
* ''Nhồi thịt'' – 調理前にひき肉を詰める
* ''Nhồi thịt'' – stuffed with minced meat before cooking
* ''Sốt chua ngọt'' – 甘酸っぱいソースで炒める
* ''Sốt chua ngọt'' – fried with sweet and sour sauce
* ''[[Kho (cooking technique)/ja|コー]]'' – 煮込み料理、ブレゼ料理
* ''[[Kho (cooking technique)|Kho]]'' – stew, braised dishes
** ''Kho khô'' – 文字通り煮詰めてソースを濃くする
** ''Kho khô'' – literally dried stew (until the sauce thickens)
** ''Kho tiêu/kho gừng/kho riềng'' – [[peppercorns/ja|胡椒]]/[[ginger/ja|生姜]]/[[galangal/ja|ガランガル]]と一緒に煮込む
** ''Kho tiêu/kho gừng/kho riềng'' – stewed with [[peppercorns]]/[[ginger]]/[[galangal]]
* ''Nấu'' – 料理する、通常は鍋で調理する
* ''Nấu'' – means cooking, usually in a pot
** ''Nấu nước dừa'' – [[coconut water/ja|ココナッツウォーター]]で調理する
** ''Nấu nước dừa'' – cooked with [[coconut water]]
* ''Hầm/ninh'' – スパイスや他の食材と一緒に時間をかけて煮込む
* ''Hầm/ninh'' – slow-cook with spices or other ingredients
* ''Canh'' – ご飯にかけて食べる、スープのような汁物
* ''Canh'' – broth-like soup to be served over rice
* ''Rim'' – 煮詰める
* ''Rim'' – simmering
* ''Luộc'' – 水で茹でる、通常は新鮮な野菜や肉
* ''Luộc'' – boiling with water, usually fresh vegetables and meat
* ''Chần/trụng'' – ブランシュ（下茹で）
* ''Chần/trụng'' – blanche
* ''Hấp'' – 蒸し料理
* ''Hấp'' – steamed dishes
** ''Hấp sả'' – [[lemongrass/ja|レモングラス]]と蒸す
** ''Hấp sả'' – steamed with [[lemongrass]]
** ''Hấp Hồng Kông'' または ''hấp xì dầu'' – 「香港風」蒸し料理（例：[[scallion/ja|ネギ]]、生姜、[[soy sauce/ja|醤油]]と共に）
** ''Hấp Hồng Kông'' or ''hấp xì dầu'' – "Hong Kong-style" steamed dish (i.e.: with [[scallion]], ginger and [[soy sauce]])
* ''Om'' – 北部地方の土鍋料理
* ''Om'' – clay pot cooking of northern style
** ''Om sữa'' – 牛乳と一緒に土鍋で調理する
** ''Om sữa'' – cooked in clay pot with milk
* ''Om chuối đậu'' – 若いバナナと[[tofu/ja|豆腐]]と一緒に調理する
** ''Om chuối đậu'' – cooked with young banana and [[tofu]]
* ''[[Gỏi/ja|ゴイ]]'' – サラダ料理、通常は肉や魚入り
* ''[[Gỏi]]'' – salad dishes, usually with meat, fish
* ''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
* ''Gói lá'' – wrap raw ingredients by a leaf (often banana) to form shape and enhance fragrance
* ''Nộm'' – サラダ、通常は肉なし
* ''Nộm'' – salads, usually meatless
* ''Nướng'' – グリル料理
* ''Nướng'' – grilled dishes
** ''Nướng xiên'' – [[skewer/ja|串焼き]]料理
** ''Nướng xiên'' – [[skewer]]ed dishes
** ''Nướng ống tre'' – 竹筒に入れて火で調理する
** ''Nướng ống tre'' – cooked in bamboo tubes over fire
** ''Nướng mọi/nướng trui/thui'' – 直火で炭火焼きにする
** ''Nướng mọi/nướng trui/thui'' – char-grilled over open fire
** ''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 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'' – 塩と唐辛子でマリネしてからグリルする
** ''Nướng muối ớt'' – marinated with salt and chili pepper before being grilled
** ''Nướng tỏi'' – ニンニクでマリネしてからグリルする
** ''Nướng tỏi'' – marinated with garlic then grilled
** ''Nướng mỡ hành'' – グリルしてから溶かしたラード、[[peanut/ja|ピーナッツ]]、刻んだ[[green onion/ja|青ネギ]]を乗せる
** ''Nướng mỡ hành'' – grilled then topped with melted lard, [[peanut]]s, and chopped [[green onion]]s
* ''Bằm/băm'' – 刻んだ食材を混ぜてソテーする
* ''Bằm/băm'' – sauteed mix of chopped ingredients
* ''Cháo'' – [[congee/ja|粥]]料理
* ''Cháo'' – [[congee]] dishes
* ''Súp'' – [[soup/ja|スープ]]料理（''canh''や澄んだスープとは異なる）
* ''Súp'' – [[soup]] dishes (not ''canh'' or clear broth soup)
* ''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
* ''Rô ti'' – roasting then simmering meat, usually with strong spices
* ''Tráng'' – 蒸した/熱い表面に食材を薄く広げる
* ''Tráng'' – spreading ingredient into a thin layer on a steamed/hot surface
* ''Cà ri'' – カレーまたはカレー風の料理
* ''Cà ri'' – curry or curry-like dishes
* ''Quay'' – ロースト料理
* ''Quay'' – roasted dishes
* ''Lẩu'' – [[hot pot/ja|鍋]]料理
* ''Lẩu'' – [[hot pot]] dishes
* ''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。
* ''Nhúng dấm'' – cooked in a vinegar-based hot pot, some variations include vinegar and coconut water-based hot pot
* ''[[Món cuốn/ja|クオン]]'' – [[rice paper/ja|ライスペーパー]]で[[bún/ja|ブン]]と新鮮なハーブを巻いた料理全般
* ''[[Món cuốn|Cuốn]]'' – any dish featuring [[rice paper]] wraps with ''[[bún]]'' and fresh herbs
* ''Bóp thấu''/''tái chanh'' – 生の肉や魚介を[[Lime (fruit)/ja|ライム]]や酢で調理する。
* ''Bóp thấu''/''tái chanh'' – raw meat or seafood prepared with [[Lime (fruit)|lime]] or vinegar
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