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Vietnamese Cooking techniques
  • Chiên: fried dishes.
  • Xào: Stir fry, sautéing.
  • Kho: Stew, braised dishes.
  • Kho khô: Literally dried stew (until the sauce thickens).
  • Hầm: boiling with spices or other ingredients over a long period of time.
  • Rim: Simmering.
  • Luộc: boiling with water, usually applied to fresh vegetables and pork.
  • Hấp: steamed dishes.
  • Om: Clay pot cooking of Northern style.
  • Gỏi: Salad dishes.
  • Nướng: Grilled dishes.
  • Nướng xiên: Skewered dishes.
  • Bằm: Sauteed mixed of chopped ingredients.
  • Cháo: congee dishes.
  • Rô ti: Roasting meat then bring to a simmer.
  • Quay: Roasted dishes.
  • Lẩu: hot pot dishes.

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