Food-Cuisine-Restaurant

Recommended Vocabulary and Construction,You guys should follow these stuffs

to make it easier for all of us!
-What kinds of food do you particularly like?
(Spicy-Bitter-Salty-Sour-Sweet-Fast food-Frozen food,fresh food,prepared
food,organic food,junk food,pasta(spaghetti,noodles,macaroni)......
-What kinds of food are most popular in Vietnam?How much do you know about
Vietnamese cuisine?How many typical foods can you name?How many of them
have you tried ?
-Do you like cooking?Why?
-Do you prefer to eat at home or in restaurants?
-Do you like to eat with your family?Do you think it is important for people to eat
with their family?Why?
-Do you often go to restaurants to eat?How often?what kind of restaurants do you
like?
Recommended Vocabulary.
Cuisine,overcooked,over-done,underdone,rotten,ripe,unripe,nutritious,
Recipe,steam,roast,grill,slice,chop,boil,fry,dry-fried,..
Flavour Tasty Delicious

Vietnamese Cuisine Vocabulary
-Five fundamental taste elements : bitter,salty,sour,sweet,spicy(hot)
-Five senses: taste,smell,sound,visual,touch
-Types of meat : pork,beef,lamp,chicken,frog,fish(tuna,salmon,basa, prawns,
squids, shrimps, crabs, clams, and mussels,shells
Cooking technique
Some common Vietnamese culinary terms include:
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" 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
Bp thu/ti chanh - raw meat or seafood prepared with lime or vinegar
FRUIT
Sinh t :fruit smoothie or shake
1. Avocado : B 2. Apple : To 3. Orange : Cam4. Banana : Chui5. Grape : Nho
6. Grapefruit (or Pomelo) : Bi7. Starfruit : Kh8. Mango : Xoi9. Pineapple :
Da, Thm
10. Mangosteen : Mng Ct 11. Mandarin (or Tangerine) : Qut12. Kiwi fruit :
Kiwi 13. Kumquat : Qut 14. Jackfruit : Mt 15. Durian : Su Ring 16. Lemon :
Chanh Vng 17. Lime : Chanh V Xanh 18. Papaya (or Pawpaw) : u
19. Soursop : Mng Cu Xim 20. Custard-apple : Mng Cu (Na) 21. Plum : Mn
22. Apricot : M 23. Peach : o 24. Cherry : Anh o 25. Sapota : Sapch
26. Rambutan : Chm Chm 27. Coconut : Da 28. Guava : i 29. Pear : L
30. Persimmon : Hng 31. Fig : Sung 32. Dragon fruit : Thanh Long 33. Melon :
Da
34. Watermelon : Da Hu 35. Lychee (or Litchi) : Vi 36. Longan : Nhn
37. Pomegranate : Lu 38. Berry : Du39. Strawberry : Du Ty
40. Passion fruit : Chanh Dy 41. star fruit : kh 42. persimmon : hng 43.
tamarind : me 44. mangosteen :mng ct 45. jujube : to ta 46. dates : qu ch l
Some common dishes
Lu : hot spot Mm rut : shrimp pasta Cho :congee Canh chua :sour soup
Bnh chng sticky rice Gi cun :spring roll,salad roll Bnh trng :rice paper
Nem :meatballs chua nhng dm: pickle or fermented food u h:tofu
Bitter melon (kh qua) Bok choy (ci b xi) Cabbage (ci bp) Carrot (c rt)
Cauliflower (sp l or bng ci) Ceylon spinach (mng ti) Chayote (su su)
Chili pepper (t) Cucumber (da leo) Crown daisy (ci cc or tn ) Daikon (c
ci trng)
Eggplant (c tm) Jicama (c u or c sn) Hemlock water dropwort (rau cn ta)
Katuk (rau ngt) Joseph's coat (rau dn ) Tonkin jasmine (hoa thin l)
Water cress (ci xong) Water spinach (rau mung)
Onion,garlic,ginger,pepper,black pepper
bird's nest soup (t yn). Others are: fish fin (vi c), abalone (bo ng), deer's
tendon (gn nai), bear' hands (tay gu), rhinoceros' skin (da t gic)
States of food:
Fresh,Rotten,off,mouldy,ripe,unripe,underdone,overdone,over cooked..