Danh từ chỉ Đồ vật: Món ăn (Processed Food)

1. Cách chế biến thực phẩm:

(Food preparation and Cooking methods)

– Chiên: (Fry) / Rán (Deep fry)

Example:

 

 

-Xào (Stir – fry):

Example:

-Kho (Cook with fish sauce)

Example: 

 

-Luộc (Boil):

Example:

-Hấp (Steam):

Example:

-Hầm/ Ninh (Stew):

Example: 

-Nướng (Grill):

Example:

 

-Quay (Roast):

Example:

 

 

2. Món ăn (Dishes): 

2.1 Món nước ngoài (Foreign Dishes):

A. Món Tây:

-Món ăn kèm (Side dishes):

 

 

-Món khai vị ( Appetizer):

• Bánh Mì (Bread):

 

 

• Xà lách (Salad):

 

• Súp (Soup):

 

 

 

-Món chính (Main course):

 

 

 

 

• Bánh pizza (Pizza):

Pizza comes in a variety of flavors:

PIZZA HẢI SẢN (SeaFood Pizza)

PIZZA PHÔ MAI (Cheese Pizza)

PIZZA NẤM (Mushroom Pizza)

PIZZA CHAY (Vegeterian Pizza)

………..

 

-Thức ăn nhanh (Fastfood):

 

 

-Món tráng miệng:

 

 

 

 

 

B. Món Nhật (Japanese cuisine):

-Sushi:

 

C. Món Hàn (Korean Cuisine):

 

 

 

 

D. Món Ấn Độ (Indian Cuisine):

 

 

 

 

2. 2 Món Việt (Vietnamese Dishes):

Please check this link for more details

 

3. Khô và mứt (Dried Foods):

3.1 Khô (Dried Meat):

 

 

 

3.2 Mứt (Dried Fruit):

MỨT  is formed from root vegetables or fruits that have been cooked with sugar, unlike jam in Western cuisine.

 

 

 

4. Nước chấm (Dipping sauce):

Vietnamese cuisine is broad and rich, with a variety of sauces to complement each dish’s flavor. To get the most out of our meals, we need to know how to choose the proper sauce.

First and foremost, we’ll learn about the spices used in Vietnamese cuisine, as well as the ingredients in each dipping sauce:

A. Gia vị (Spices):

 

 

 

B. Nước chấm:

B.1 Nước mắm (Fishsauce):

Fish sauce is a common dipping sauce in Asian cuisine, particularly in Vietnam. However, few people are aware that fish sauce comes in a variety of varieties, which are usually classified based on the recipe used to create this well-known sauce.

B.1a Nước mắm Thái (Fishsauce Thai style):

–   NƯỚC MẮM THÁI (Thai fish sauce), which is inspired by Thai cuisine, is a step up from regular chili garlic fish sauce and has a sour lemon flavor.
As a result, Thai fish sauce is extremely hot and is frequently used as a dipping sauce for THỊT TÁT (Raw meats) and  HẢI SẢN (Seafood)

-In addition, We will also learn about NƯỚC MẮM TỎI ỚT –  Chilli Garlic Fish sauce, which is used as a dipping sauce for a variety of foods (Please find some examples of dishes below)

NƯỚC MẮM TỎI ỚT (Chilli Garlic fish sauce) is frequently served with MÓN CHIÊN- XÀO  (Fried or Stir Fry Dishes)

 

 

 

B.1b. Nước mắm Sả (Fish sauce with Lemongrass):

ỐC (Snail) or MÓN HẢI SẢN (Seafood meals) frequently go well with NƯỚC MẮM SẢ (Lemongrass fish sauce)

Kumquat is a popular component in NƯỚC MẮM SẢ (Lemongrass fish sauce). Therefore, sometimes Vietnamese people call this sauce as NƯỚC MẮM SẢ TẮC (TẮC means Kumquat).

 

 

B.1c. Nước mắm Gừng (Ginger Fish sauce):

NƯỚC MẮM GỪNG (Ginger fish sauce) is frequently served with MÓN LUỘC ( Boiled Dishes)



 

 

B.1d. Nước mắm Me (Tamarind Dipping Sauce):

KHÔ (Dried Meat) with blank taste (neither too salty nor sweet) or  CÁ NƯỚNG (Grilled Fish) is commonly served with NƯỚC MẮM ME (Tamarind Dipping Sauce).

 

-Furthermore, rather than dipping sauce ingredients, NƯỚC MẮM  (Fish sauce) is split according to taste: NƯỚC MẮM NGỌT (Sweet Fish sauce) and NƯỚC MẮM MẶN (Salty Fish sauce)

 

• NƯỚC MẮM NGỌT (Sweet Fish sauce):

Sweet fish sauce is often served with CƠM (rice), BÚN (Rice vermicelli), ĐỒ CHIÊN (Fried food),…

 

 

 

Nước mắm đường (Sugar Fish sauce):

 

 

 

 

• NƯỚC MẮM MẶN (Salty Fish sauce):

NƯỚC MẮM MẶN (Salty Fish sauce), is frequently combined with light-tasting meals: các món luộc (Boiled food), các món hấp (Steamed food),…

 

 

 

 

C. Các loại nước chấm lên men (Fermented Dipping Sauce):

-Mắm nêm (Vietnamese Fish Paste):

 

 

-Mắm tôm (Shrimp Paste):

 

 

 

 

 

– Mắm ruốc (Mini Shrimp Paste):

 

 

 

-Chao (Fermented Bean Curd):

 

 

 

 

 

D. Các loại tương (Types of soy sauce):

-Nước tương và Sa tế (Soy sauce and Satay):

• NƯỚC TƯƠNG (Soy sauce) goes well with a variety of foods, but it’s especially good with rice, fried tofu, fried eggs, boiled meals, steamed dishes,…

 

 

-Tương đen và tương ớt (Hoisin sauce and Chilli sauce):

Instead of  TƯƠNG ỚT (Chilli sauce), the Vietnamese people also combine SA TẾ (Satay) with  TƯƠNG ĐEN (Hoisin sauce)

 

 

 

 

 

-Tương cà chua và tương xí muội (Tomato sauce and Apricot sauce):

 

E. Các loại nước chấm với muối (Dipping sauce with Salt):

-Muối Tiêu và Muối Tôm (Salt with Pepper and Salt with Shrimp):

*NOTE:

• MUỐI TÔM (Salt with Shrimp) originally from Tây Ninh province

• MUỐI TIÊU (Salt with Pepper) and MUỐI TÔM (Salt with Shrimp) are usually served with TRÁI CÂY CHUA (Sour Fruits) but sometimes TRÁI CÂY NGỌT (Sweet Fruits): DƯA HẤU (Watermelon), MÍA (Sugar Cane),…

 

 

-Muối tiêu chanh và Muối ớt xanh (Salt with Pepper and Lemon; Lemon Green Chilli Sauce):

is frequently combined with light-tasting meals: các món luộc (Boiled food), Hải sản nướng (Grilled Seafood),…

 

 

 

F. Các loại Sốt (Type of sauce):

The key difference between TƯƠNG and SỐT is that SỐT is made while cooking; the sauce must be prepared and seasoned beforehand; usually served with the main course; while TƯƠNG is usually packaged in bottles.

 

 

However, there is a few exception: SỐT MA-YO (Mayonnaise) and SỐT MÈ RANG (Roasted Sesame Sauce)

 

 

G. Khác: