Common Vietnamese culinary terms
• Rán, chiên - fried dishes
• Chiên nước mắm - fried then tossed with fish sauce
• Chiên bột - battered then deep-fried
• Rang - dry-fried dishes without 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
• Niêu - cooking in a small terracotta pot
• Nấu nước dừa (thịt khìa) - cooked with coconut water, “caramelised”
• 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
• Chưng - distillation method / stew-steam
• Chưng yến sào
• Chưng bánh bao / mắm cá Châu Đốc
• 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 a clay pot with milk
• Om chuối đậu - cooked with young banana and tofu
• Gỏi - salad dishes, usually with meat, fish
• Nộm - salads, usually meatless
• 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, 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
• Súp - soup dishes (not canh or clear broth soup)
• Rô-ti - roasting then simmering meat, usually with strong spices
• Cà-ri - curry or curry-like dishes
• Nhúng dấm - cooked in a vinegar-based hot pot, some variations include vinegar and coconut waterbased 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
Rắc - sprinkle (salt, pepper)
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