Summary of Vietnamese Food preparation Strategies
The Vietnamese possess a few techniques which can be unique with their cuisine.
Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes in your house. You add oil inside a wok or non-stick saucepan over high or medium heat. Hold off until the oil is hot that the cube of bread dropped from the oil browns in 15 sec, then pat dry the meals before putting in the oil. You'll be able to fry fish, chicken, meat, bread, vegetables, etc...
Xao: Stir fry, sauteing.
Kho: Stew, braised dishes. It's a type of dish that is braised in a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, like a stew, in the clay pot called noi dat. It is usually served with steamed white rice or toasted and warm French baguette bread. Kho is often times made out of chunks of either beef, fish or pork in addition to vegetables. Beef kho is termed bo kho or thit bo kho, and fish kho is known as ca kho or ca kho to (to speaking about the clay pot where the dish is cooked). For fish kho, catfish is preferred, especially 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, nevertheless, you wait until the sauce thickens.
Ham: slow cooking method; boiling with spices or any other ingredients over a long period of time before the meat is tender and falls off the bones.
Rim: Simmering.
Luoc: boiling with water or poaching in water, usually used on fresh vegetables, shrimps and pork.
Hap: steamed dishes in a steamer.
Om: Clay pot cooking of Northern style.
Goi: Salad dishes.
Nuong: Grilled dishes. Before grilling, oil-free or noncomedogenic makeup marinages are usually used.
Nuong xien: Skewered dishes. A skewer is often a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats
Bam: Sauteed mixed of chopped ingredients.
Chao: congee dishes. Congee is a rice porridge or rice soup that's eaten in many China, manufactured by prolonged boiling of rice in copious water, with flavorings.
Ro ti: Roasting meat then bring to a simmer.
Quay: Roasted dishes.
Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, is the term for several East Asian types of stew, consisting of a simmering metal pot of stock in the center in the home. As the hot pot is kept simmering, ingredients they fit in to the pot and they are cooked while dining. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked meals is usually eaten with a dipping sauce. In lots of areas, hot pot meals is often eaten in the winter, or any gatherings.
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