Vietnamese Cooking Techniques

The traditional cooking methods of Vietnam require few culinary tools but a great deal of attention to detail. Fresh ingredients are of the utmost importance , followed by the balance of sharp or mild, salty or sweet. bitter or sour. or a combination of all of these flavours . The layering of ingredients is also important, especially in Vietnamese noodle dishes, where flavours  and textures  should complement each other  but remain separate.  Almost every  meal is prepared from scratch, starting with  the  plucking of  chickens and grinding of spices,  followed  by the grilling over charcoal,  gentle simmering and steaming,  or stir-frying. Armed with the correct equipment, the cooking is fairly easy - most of the work is in the preparation.

Grinding and pounding
Spices, herbs and other ingredients are usually ground and pounded in a large, heavy
mortar made of stone. The interior of the mortar should be rough to grip the ingredients and act as an abrasive . The pestle needs to be heavy too, made of the same stone, to provide the right weight for  pounding and grinding.

Grinding is most efficient if the herbs, spices and other ingredients are added in the correct order. First the hard seeds or nuts are ground together, then the fresh herbs, ginger and garlic, followed by the oils or pastes. The mixture is then bound and seasoned and ready for use.
DRY-FRYING
Dried spices are often roasted before grinding to release their natural oils and enhance the aroma . This is done by spreading the spices thinly in a heavy frying pan and putting it over a high heat. As the pan begins to heat, shake it so that the spices don't get too brown.
Once the spices begin lo colour and their aroma fills the a ir, put them in a mortar and grind to a powder.
BRAISING
The classic  method for slow-cooked dishes  is braising. Generally, oily fish, duck and red meat are cooked this way, often with  pungent  herbs, spices and coconut milk or juice. Traditionally, to seal in the  moisture, a covered clay pot is used as the cooking vessel.  Placed over a  medium heat, or in the oven, the cooking  process can  take anything from 30 minutes  to  2 hours, depending on the dish. If you don't  have a clay pot, use a heavy-based casserole. The key is in containing the  moisture  and  even heat distribution, so don't use a thin aluminium pot.

Put all the ingredients in a clay pol and place in a preheated oven. (It can also be placed over a medium heat on the stove if you prefer.

GRILLING OVER CHARCOAL
As conventional grills (broilers) don't exist in most homes in Vietnam and Cambodia, grilling is generally done over hot charcoal. This traditional method of cooking not only lends itself to many types of food, it also enhances the taste. Whole fish, pigs or chickens can be cooked this way. Tasty, marinated morsels of food, skewered on bamboo sticks and grilled in the streets, make popular snacks. When cooking over charcoal, light the coals and wait until they have turned red with grey or white ashes. If the charcoal is too hot, the food will just burn.
Wooden  and bamboo skewers
If you are using wooden or bamboo skewers, soak them in water for about 30 minutes before using to prevent them from burning.
STEAMING

This is a popular way of preparing delicate-tasting foods, such as fish and shellfish. the French-inspired pork pates, and sticky rice cakes wrapped in banana or bamboo leaves. Place the food in a bamboo steamer, which should be lined with leaves if the food isn't wrapped in them. Put the lid on the steamer and set it over a wok that is half-filled with water. Bring the water lo the boil, then reduce the heal and steam the food according to the recipe.
BLANCHING
This method is often used to cook delicate meat such as chicken breast portions or duck.

Place the meat and any flavourings in a pan and add just enough water to cover. Bring to tile boil, then remove from the heat and leave lo stand, covered, for  10 minutes, then drain.
DEEP-FRYING
Use an oil that can be heated to a high temperature, such as groundnut (peanut) oil, and don't put in too much cold food at once. as this will cool the oil down.

1. Pour the oil into a pan or wok  (filling it no more than two-thirds lull) and  heat to about 180°C/350°F. To test  the temperature. add a drop of batter or a piece of onion  If it sinks, the oil is not hot enough; if it burns. it is too hot. If it sizzles and rises to the surface, the temperature is perfect.


2. Cook the food in small batches until crisp and lift out with a slotted spoon or wire mesh skimmer when cooked. Drain on a wire rack lined with kitchen paper and serve immediately, or keep warm in the oven until ready to serve.