rice Rim – simmering Luộc – boiling with water, usually fresh vegetables and meat Chần – blanche Hấp – steamed dishes Hấp sả – steamed with lemongrass Hấp Hồng Kông or hấp xì dầu – "Hong Kong-style" steamed dish (i.e.: with scallion, ginger and soy sauce) Om – clay pot cooking of northern style Om sữa – cooked in clay pot with milk Om chuối đậu – cooked with young banana and tofu Gỏi – salad dishes, usually with meat, fish Gói lá – wrap raw ingredients by a leaf (often banana) to form shape and enhance fragant Nộm – salads, usually meatless Nướng – grilled dishes Nướng xiên – skewered dishes Nướng ống tre – cooked in bamboo tubes over fire Nướng mọi/nướng trui/thui – char-grilled over open fire Nướng đất sét/lá chuối – cooked in a clay mould or banana leaves wrap, or recently, kitchen foil, hence the method has evolved into nướng giấy bạc Nướng muối ớt – marinated with salt and chili pepper before being grilled Nướng tỏi – marinated with garlic then grilled Nướng mỡ hành – grilled then topped with melted lard, peanuts, and chopped green onions Bằm – sauteed mix of chopped ingredients Cháo – congee dishes Súp – soup dishes (not canh or clear broth soup) Rô ti – roasting then simmering meat, usually with strong spices Tráng – spreading ingredient into a thin layer on a steamed/hot surface Cà ri – curry or curry-like dishes Quay – roasted dishes Lẩu – hot pot dishes Nhúng dấm – cooked in a vinegar-based hot pot, some variations include vinegar and coconut water-based hot pot Cuốn – any dish featuring rice paper wraps with bún and fresh herbs Bóp thấu/tái chanh – raw meat or seafood prepared with lime or vinegar Vietnamese utensils Common ingredients Vegetables Fruits Herbs (rau thơm) Condiments and sauces Condiments Vietnamese usually use raw vegetables, rau sống, or rau ghém (sliced vegetable) as condiments for their dishes to combine properly with each main dish in flavour. Dishes in which rau sống is indispensable are bánh xèo and hot pot. The vegetables principally are herbs and wild edible vegetables gathered from forests and family gardens. Leaves and buds are the most common parts of vegetables used. Most of the vegetables have medicinal value.Rau sống includes lettuce, raw bean sprout, herbs, shredded banana flower, green banana, water spinach, mango bud and guava