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brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Kho (chữ Nôm: 庫, meaning "to braise", "to stew", or "to simmer" [1]) or kha (Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, [2] [3] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, water, or a water substitute such as young coconut juice and seasoned with fish sauce or soy ...
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Bún chả, a dish of grilled pork and noodle and herbs. Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables. Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy.
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Conching. Confit. List of cooking techniques. Cooking with alcohol. Creaming (food) Culinary triangle. Curdling. Cured fish. Curing (food preservation)
Bánh tráng. Southern Vietnamese term for rice wrappers, which are also commonly used overseas. These banh trang wrappers are made from a mixture of rice flour with tapioca starch, water and salt. [4] These wrappers are thin and light in texture. They are often used for chả giò and gỏi cuốn.
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