VIETNAMESE COOKING METHODS
In fact, Vietnamese food is very close to the Chinese one. For that very reason, there is hardly the difference between Vietnamese and Chinese cooking methods. I list here some common methods so that you can picture how it works:
| Stir-frying is perhaps the best known of the three methods. It involves quick cooking over high heat in a small amount of oil, tossing and turning the food during the cooking. Stir-frying can be done in a Chinese styled wok or any non-stick frying pan. With this method, meats stay juicy and tender and vegetables come out slightly crisp with all their vitamins intact. |  |
There are variations, of course, but the basic pattern for many Chinese/Vietnamese dishes is to pre-heat the pan or wok ( a drop of water will sizzle when it's hot enough), add the oil and heat it, stir-fry the meat, remove it, stir-fry the vegetables, return the meat to the pan, add sauce and seasonings, thicken the sauce and serve. Since stir-frying is a last-minute operation, don't plan more than two stir-fry dishes in one meal. one meal.
Deep-frying involves more oil and higher temperatures. The right oil temperature is the most important thing. An electric deep-fryer with temperature controls is the best for this method of Vietnamese/Chinese cooking. If you deep-fry in awoke, test temperature is right. It the food sinks, the oil is not hot enough. If the food becomes brown immediately, the oil is too hot.
Steaming is a very healthy way of cooking, since it does not use any oil and
foods keeps their nutrients.
This is how Peking Ducks are made! It is often done in large ovens over a
high temperature. This method is more commonly used in restaurants rather than
regular households. Cha Siu meat is an example of quick roasting of poultry.
Source: orientalfood.com Stewing
Stews are meat cooked in itself together with herbs and spices. For variety,
some also choose to add vegetable chunks. Traditionally, stews are usually
cooked in an earthenware pot, called sans pot, over a slow charcoal fire for a
very long time. It is cooked until the meat is very tender in texture.
Roasting
