Cooking Vietnamese Food at Home for Beginners
Traditional Vietnamese food is high in nutrients. Meals are heavy on rice, vegetables, and seafood, with steaming or stir-frying as common cooking methods.
Rice is the backbone of the diet, present in some form at nearly every meal. Vietnamese adults often consume steamed rice with side dishes of vegetables, fish, or meat at all three meals of the day. They made steamed rice with ground pork, bean sprouts, and basil.
Do you want to learn how to create authentic Vietnamese cuisine at home?
Before we go any further, consider what you’ll need to prepare most Vietnamese foods, how to buy the necessary ingredients, where to get them, and so on.
If you want to buy some of these items, check for an Asian or specialty grocer near you first, as they may not be accessible at every supermarket.
– Seafood sauce:
A meal in almost every Vietnamese family would be completed without fish sauce. This sauce is known as nuoc cham in Vietnam. This is a must-have if you want to master Vietnamese food.
– Oyster butter
This nearly-syrupy sauce is made by boiling cooked oysters and extracting an essence, which is then mixed with sugar, water, and cornstarch. It’s a sweet but savory, almost caramelly sauce that complements sautéed veggies and spreads beautifully over any dish. This is a frequent component in Southeast Asian cookery, and you’ve probably seen it before. It will be used to sweeten beef cubes and decrease any harshness created by leafy greens in your Vietnamese dishes.
– Banana blossoms
The banana bloom or flower is plucked before the bananas may be picked. Remove the outer purple leaves and buds first. To prevent discoloration, the flower is cut in half and very thinly sliced into lemon or lime water. The flower may then be sliced and used to a variety of hot and cold meals and salads.
– Noodles with rice:
Vietnamese food includes everything from wheat to rice to bean noodles. If you can’t locate them in the global foods section of your shop, search in the gluten-free or health food section.
Tofu, beef, pig, and shrimp are all common proteins in Vietnamese cuisine, and are sometimes used interchangeably.
Despite some notable distinctions, Vietnamese food is akin to Chinese cuisine. Vietnamese cuisine incorporates lemongrass and mint leaves into many dishes, as well as a lot of fish sauce and fermented shrimp paste, which gives each dish a distinct taste.
– Crab Bisque:
Tôm chu, or crab soup, is a popular dish in Vietnam. This soup, cooked with crab, lettuce, herbs, and rice noodles, is famous throughout the country. The crab can be steamed or cooked in this recipe. Bn riêu, or clear broth noodle soup with fish and vegetables, is another popular dish. This dish is topped with rice noodles and fried shallots.
Standard cooking implements include a big pot, a grill pan or outdoor grill, and a skillet.
After experimenting with a few recipes, you may discover that you need to upgrade some of your culinary equipment. In such case, we propose a carbon steel wok, which is light and efficiently transfers heat, and a basic bamboo steamer.
Vietnamese cooking technique:
Steamed food can be cooked on woven bamboo or metal trays stacked on top of each other. This technique is typically used to cook sticky rice or seafood. This approach allows you to maintain the nutrition in your meals while also offering your family with free-oil nutritious cuisine.
– Fried foods:
As in other Asian nations, meats in Vietnamese dishes are deep-fried for a crispy exterior coating before being stir-fried with vegetables and seasonings. This procedure demands the use of more oil as well as high temperatures.
This technique is used to prepare meat with herbs and spices. Stews are traditionally cooked in an earthenware pot for a lengthy period of time until the meat becomes soft in texture.
This method is used to prepare a variety of dishes because to its freshness and healthiness. People usually reserve the water from cooking veggies to create vegetable soup for their families.
This method is often employed with veggies and mushrooms, although chefs may occasionally combine it with meat and fish sauce. It requires high heat, quick pan-searing, and stir-frying.
This method is used to prepare a variety of items, such as skewered dishes cooked in bamboo tubes over an open fire, char-grilled over an open fire; wrapped in banana leaves and grilled; and grilled marinated beef topped with melted fat, peanuts, and chopped green onions.
– New packaging:
This method is quite easy, yet it gives a beautiful healthy flavor to the dish. Broil all of the vegetable components before wrapping in rice paper and serving with dipping sauces.