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The Vietnamese have a handful of techniques which can be unique to their cuisine.

Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes in your house. You add oil in the wok or non stick saucepan over high or medium heat. Hold off until the oil is hot that a cube of bread dropped inside the oil browns in 15 sec, then pat dry the meals before putting into the oil. You can fry fish, chicken, meat, bread, vegetables, etc…

Xao: Stir fry, sauteing.

Kho: Stew, braised dishes. It’s actually a form of dish that is certainly braised within a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, being a stew, within a clay pot called noi dat. It is usually served with steamed white rice or toasted and warm French baguette bread. Kho is most often made out of chunks of either beef, fish or pork in addition to vegetables. Beef kho is named bo kho or thit bo kho, and fish kho is named ca kho or ca kho to (to speaking about the clay pot the location where the dish is cooked). For fish kho, catfish is preferred, particularly in southern Vietnam. Chicken kho, called ga kho or ga kho gung (gung meaning "ginger"), is less popular.

Kho kho: Literally dried stew. Same technique as Kho above, however you hold back until the sauce thickens.

Ham: slow cooking method; boiling with spices or other ingredients more than a long period of time before meat is tender and falls from the bones.

Rim: Simmering.

Luoc: boiling with water or poaching in water, usually applied to more fresh vegetables, shrimps and pork.

Hap: steamed dishes in the steamer.

Om: Clay pot cooking of Northern style.

Goi: Salad dishes.

Nuong: Grilled dishes. Before grilling, free of oil marinages usually are used.

Nuong xien: Skewered dishes. A skewer is often a thin metal or wood stick accustomed to hold components of food together. You can use them while grilling or roasting meats

Bam: Sauteed mixed of chopped ingredients.

Chao: congee dishes. Congee is a type of rice porridge or rice soup which is eaten in several China, created by prolonged boiling of rice in copious water, with flavorings.

Ro ti: Roasting meat then provide a simmer.

Quay: Roasted dishes.

Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, is the term for several East Asian varieties of stew, including a simmering metal pot of stock at the center from the dining table. As the hot pot is kept simmering, ingredients are positioned to the pot and so are cooked while dining. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked meals are usually eaten having a dipping sauce. In several areas, hot pot meals is often eaten in the winter, or any gatherings.

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