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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | == 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 |
| h Japanese (ja) | ==調理法{{Anchor|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:Confection de rouleaux de printemps à Hanoi (2).jpg|thumb|''Xào'' (炒める)]] [[File:Bắc Giang - tết 2012 - panoramio (2).jpg|thumb|''Thịt nướng'' (豚肉のグリル)]] [[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: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）。]] 一般的なベトナムの[[culinary/ja|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'' – [[garlic/ja|ニンニク]]炒め、野菜の調理法として非常に一般的 ** ''Xào sả ớt'' – [[lemongrass/ja|レモングラス]]と[[chili pepper/ja|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'' – [[bamboo shoot/ja|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 * ''[[Kho (cooking technique)/ja|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'' – [[peppercorns/ja|胡椒]]/[[ginger/ja|生姜]]/[[galangal/ja|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'' – [[coconut water/ja|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'' – [[lemongrass/ja|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：[[scallion/ja|ネギ]]、生姜、[[soy sauce/ja|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[[tofu/ja|豆腐]]と一緒に調理する * ''[[Gỏi/ja|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'' – [[skewer/ja|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、[[peanut/ja|ピーナッツ]]、刻んだ[[green onion/ja|青ネギ]]を乗せる * ''Bằm/băm'' – 刻んだ食材を混ぜてソテーする * ''Cháo'' – [[congee/ja|粥]]料理 * ''Súp'' – [[soup/ja|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'' – [[hot pot/ja|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。 * ''[[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 * ''Bóp thấu''/''tái chanh'' – 生の肉や魚介を[[Lime (fruit)/ja|ライム]]や酢で調理する。 |