Common Vietnamese methods usually observed in preparing all ingredients include:
- Rán,Chiên: fried dishes.
- Chiên nước mắm: Fried with fish sauce.
- Chiên bột: Battered then deep fried.
- Rang: fried dishes without oil.
- Áp chảo: Pan-fried then sautéed.
- Xào: stir fry, sautéing.
- Xào tỏi: Stir fry with garlic. Very common way of treating vegetables.
- Xào sả ớt: Sautéed with lemongrass and chilli.
- Xào lăn: Pan searing or stir frying quickly to cook rare meat.
- Xáo măng: Cooked/sautéed with bamboo shoots.
- Nhồi thịt: Squid or vegetable stuffed with minced meat then cooked.
- 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: Simply means cooking, usually in a pot.
- Nấu nước dừa: Cooked with coconut juice.
- Hầm/Ninh: slow-cook with spices or other ingredients over a long period of time.
- Rim: simmering.
- Luộc: boiling with water, usually applied to fresh vegetables and meat.
- Hấp: steamed dishes.
- Hấp sả: Hấp or 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.
- 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. Recently clay moulds and banana leaves are being replaced by kitchen foil, hence the method has evolved into nướng giấy bạc.
- Nướng muối ớt: Marinated with salt and chilli then grilled.
- Nướng tỏi: Marinated with garlic then grilled.
- Nướng mỡ hành: Grilled then topped with melted lard, peanuts and chopped green onions.
- Bằm: sauteed mixed of chopped ingredients.
- Cháo: congee dishes.
- Súp: soup dishes (not canh or clear broth soup)
- Rô ti: roasting meat then bring to a simmer.
- Cà ri: curry dishes.
- Quay: roasted dishes.
- Lẩu: hot pot dishes.
- Nhúng dấm: Cooked in a vinegar-based hotpot.
- Cuốn: Refers to any dish featuring rice paper wraps with bún and fresh herbs.
- Bóp thấu/tái chanh: Raw meat/seafood preparing with lime or vinegar.
Read more about this topic: Vietnamese Cuisine
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