Introduction
Vietnamese cuisine is well-known for its combination of sweet, sour, salty, and spicy flavors, as well as its use of fresh herbs and vegetables. In addition to its unique flavor profile, traditional Vietnamese cooking techniques are also noteworthy. From grilling to steaming, boiling to braising, each technique has its own significance in Vietnamese cuisine.
Grilling
Grilling is a widely used traditional cooking technique in Vietnamese cuisine. Meats, seafood, and vegetables are commonly grilled over an open flame or charcoal. Grilled meats, such as beef, pork, and chicken, are often marinated in a mixture of fish sauce, sugar, garlic, and lemongrass before grilling. Grilled meats are often served with rice, noodles, or eaten on their own as a snack. Grilled seafood, such as shrimp and squid, are often served with a dipping sauce made from fish sauce, lime juice, sugar, and chili.
Boiling
Boiling is another traditional cooking technique commonly used in Vietnamese cuisine. Vietnamese soups, such as pho and bun bo Hue, are made by boiling bones, meat, and spices for hours to create a flavorful broth. Vegetables, such as bok choy, are often added to the broth towards the end of the cooking process. Boiled vegetables are also served as a side dish or used in salads.
Stir-frying
Stir-frying is a popular cooking technique in Vietnamese cuisine. Vegetables, meats, and seafood are often stir-fried with garlic, onions, and ginger to create flavorful dishes. Traditional stir-fry dishes include stir-fried beef with broccoli, stir-fried chicken with cashews, and stir-fried shrimp with vegetables. Stir-fried dishes are often served with rice or noodles.
Steaming
Steaming is a healthy cooking technique commonly used in Vietnamese cuisine. Steamed dishes are often made with seafood, such as fish and shrimp, and vegetables. Steamed fish is often served with a side of dipping sauce made from fish sauce, lime juice, sugar, and chili. Steamed vegetables, such as bok choy and cabbage, are often served as a side dish.
Braising
Braising is a slow-cooking technique commonly used in Vietnamese cuisine. Meats, such as beef and pork, are often braised in a mixture of fish sauce, sugar, and spices for hours to create a flavorful and tender dish. Braised dishes are often served with rice or noodles and garnished with fresh herbs and vegetables. Traditional braised dishes include braised pork belly with eggs and caramelized fish in clay pot.
In conclusion, traditional Vietnamese cooking techniques are an important aspect of Vietnamese cuisine. From grilling to steaming, boiling to braising, each technique adds its own unique flavor and texture to Vietnamese dishes.
