Translations:Vietnamese cuisine/42/en

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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
  • 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 xiênskewered 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
  • Cháocongee dishes
  • Súpsoup 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
  • Lẩuhot 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