Rn, chin - fried dishes
Rang - dry pan-roasted
Chin nc mm - fried then tossed with fish
sauce
Chin bt - battered then deep-fried
Rang - dry-fried dishes without oil
p cho - pan-fried then sauted
Xo - stir fry, sauting
Xo ti - stir fry with garlic, very common
way of cooking vegetables
Xo s t - sauted with lemongrass and chili
pepper
Xo ln - pan searing or stir frying quickly to
cook raw meat
Xo mng - braised or sauted with bamboo
shoots
Nhi tht - stuffed with minced meat before
cooking
St chua ngt - fried with sweet and sour
sauce
Kho - stew, braised dishes
Kho kh - literally dried stew (until the sauce
thickens)
Kho tiu/kho gng/kho ring - stewed with
peppercorns/ginger/galangal
Nu - means cooking, usually in a pot
Nu nc da - cooked with coconut water
Hm/ninh - slow-cook with spices or other
ingredients
Canh - broth-like soup to be served over rice
Rim - simmering
Luc - boiling with water, usually fresh
vegetables and meat
Chn - blanche
Hp - steamed dishes
Hp s - steamed with lemongrass
Hp Hng Kng or hp x du - "Hong Kong" Bp thu/ti chanh - raw meat or seafood
style steamed dish (i.e.: with scallion, ginger
and soy sauce)
Om - clay pot cooking of northern style
Om sa - cooked in clay pot with milk
Om chui u - cooked with young banana
and tofu
Gi - salad dishes, usually with meat, fish
Nm - salads, usually meatless
Nng - grilled dishes
Nng xin - skewered dishes
Nng ng tre - cooked in bamboo tubes
over fire
Nng mi/nng trui/thui - char-grilled over
open fire
Nng t st/l chui - cooked in a clay
mould or banana leaves wrap, or recently,
kitchen foil, hence the method has evolved
into nng giy bc
Nng mui t - marinated with salt and chili
pepper before being grilled
Nng ti - marinated with garlic then grilled
Nng m hnh - grilled then topped with
melted lard, peanuts, and chopped green
onions
Bm - sauteed mix of chopped ingredients
Cho - congee dishes
Sp - soup dishes (not canh or clear broth
soup)
R ti - roasting then simmering meat, usually
with strong spices
C ri - curry or curry-like dishes
Quay - roasted dishes
Lu - hot pot dishes
Nhng dm - cooked in a vinegar-based hot
pot, some variations include vinegar and
coconut water-based hot pot
Cun - any dish featuring rice paper wraps
with bn and fresh herbs
prepared with lime or vinegar