Equipment & Utensils used in Vietnamese cuisine
Chopsticks - The Vietnamese cook uses a long pair of bamboo chopsticks for stirring and cooking, never the stirrer or spatula that the Chinese cook uses for stir-frying. Standard-size bamboo chopsticks are used for beating, turning, and mixing.
Bowl and Chopsticks are common in Vietnam as well as some other Asian countries like China, Korean, Japan... However, in Vietnam they are something more than their physic.
Chopsticks are simple sticks. They could be bamboo, wooden, silver or whatever as long as they are straight and have the same spanned length. Chopsticks both lengthen the reach to all people sitting around the serving tray and cover all the tasks as dig up the pot of cooked rice, pick up and split up food to pieces, stir vegetable soup or dipping sauce
A single chopstick won't work until there is its partner. That's why a pair of chopsticks is a symbol for a couple. In the old days, a broken pair omens an unhappy ending marriage while differences between husband and wife about their social standings, family background were compared with a pair of odd chopsticks or moldy ones put on a red lacquered serving tray.
In restaurants, western serving set is usually used but only for western or other normal foods. An original Vietnamese meal with chopsticks may be much better to take people's fancies.
Chopsticks, actually, are typical for wet rice agriculture and become a part in Vietnamese immaterial culture.
There are a variety of steamers on the market, but the most convenient and conventional option is a pair of pots - one having a perforated bottom and lid.
Bamboo Steamer
Bamboo Steamer is a three piece set with two stacking bamboo steamer baskets and a lid for steaming different foods at each level. Use these steamer baskets in a wok or set atop a stock pot. The Steamer measures 10" in diameter and 6" high.
An all-purpose cooking tool that distributes heat evenly, it is perfect for stir-frying, deep-frying and steaming. The best, and most economical choice, is a 14-inch wok made from uncoated carbon steel.
The wok is a masterful invention of the Chinese. It is used throughout China and Southeast Asia. The Mohr Khang as it is called in Thai and Lao, has such great utility that no kitchen is without one. In it we can boil, stir fry, steam, braise, or deep fry. If you decide to make an investment in any piece of kitchen equipment, the wok is the single most versatile piece of equipment on which you cannot afford to skimp.
The very best woks are made from carbon steel and in truth are very inexpensive. Carbon steel retains the heat and evenly distributes it throughout the cooking surface. A good size for a normal kitchen is 24 inches across the widest part of the rim. In the restaurant we use 32 inch and 42 inch woks and we always have one or two extras in reserve. The down side of the carbon steel wok is that it is not pretty when it has been used. It discolors the very first time it is used and as I'll discuss a bit later it does require special preparation for the first time use.
Stainless steel is easier to clean and tends to look nicer after use. However I personally recommend that you never, never buy a stainless steel wok and expect to achieve the same results as when using a carbon steel wok. The surface of stainless steel is so smooth that the oil used for cooking will not remain on the side surfaces long enough to properly seal the ingredients you are cooking. While attractive and easy to clean, stainless steel simply will not yield the proper results
Wok with 2 convenient handles, rounded lid with wood knob, and bamboo spatula. Perfect for stir-frying. Heavyweight carbon steel for fast, efficient heating. Now day, Wok has an improved non-stick interior and exterior for low-fat cooking and easy clean up.
Seasoning the wok for first time use
The first thing you need to do before using your new carbon steel wok is to season it. Stainless steel woks do not require seasoning. The seasoning process is accomplished quite simply by first placing a cupful of vegetable into the wok and stirring it around so that it covers all exposed inside areas while your burner is at its highest setting. When the oil begins to smoke remove the wok from the burner and dump the oil into an old discarded coffee can. When the wok has cooled down slightly take a soft cloth and wipe out any remaining oil. Be very careful not to burn yourself, as the hot oil is easily absorbed into the cloth. Let the wok cool to room temperature and use paper towels to remove any excess oil. The wok is now seasoned and ready for service.
Never, I repeat never, use a scouring pad or scouring powder to clean your wok. If you do, you will need to repeat the seasoning process. To clean your wok between uses simply use lukewarm water and a sponge or a soft bristled brush similar to the one show at the right. Food will not stick to a properly seasoned wok. In the restaurant, we use a bristle brush between dishes to remove any debris in the wok. When we want to give them a thorough work over we literally burn the wok and re-season them.
A good quality Wok and associated utensils should last a lifetime in the average home environment. In the restaurant, the average useful life of the wok is about one year. Keep in mind that we prepare in one day what the average home cook would prepare in a year.
Other wok associated utensil include a cover, and perhaps an aluminum or bamboo steamer. These are not necessary items but they do extend the utility of the basic wok. If you purchase a steamer with its own cover you will not need to purchase a separate wok cover. Make sure that the steamer setup you do purchase is large enough so that when it is placed into the wok you will be able to add at least three inches of water without the water coming through the holes in the steamer. Most steamers are multi-level. In one level you can cook a steamed fish dish and in an upper level steamed vegetables.
A long-handled instrument that will keep the food in motion while stir-frying. The Chinese invented this form of spatula. It is used in conjunction with the ladle (left image). The right handed Chef uses the Spatula in the right hand and the Ladle in the left hand to quickly toss and turn the ingredients in the wok.
A good quality spatula and ladle are made from stainless and have some weight to them. They are generally of the same length and have wooden handles to insulate them from the heat generated in the wok from eventually reaching your hands.
The Thai word for the spatula is Daliew and the ladle is called a Jong.
A shallow, bowl shaped instrument with a long handle. Great for removing food and sauces from woks.
This wok skimmers will help you drain food from hot oil or boiling water. Both wok skimmers feature wooden handle and the brass mesh bowls. The large wok skimmer is 15.5 inches long and the brass mesh bowl is 6 inches in diameter. The small wok skimmer is 12 inches long and the brass mesh bowl is 4 inches in diameter.
TongsA traditional pair of tongs will work well for removing fried foods from hot oil.
Bamboo BrushPieces of bamboo provide a gentle scour to clean your carbon steel wok.
A large, heavy knife, about eight inches long and four inches wide. It will come in handy when chopping meat.
Traditional Asian cleaver design. High-carbon stainless steel blade. Comfortable, round hardwood handle. Perfect balance and weight. For slicing. For Chopping.
Meat Cleaver
I prefer a meat cleaver over American knives when slicing, dicing, chopping and mincing ingredients for Asian cuisine. The cleaver is useful for smashing garlic, disjointing chickens and yet sharp enough for making the most delicate cut. My home cleaver is of the type found in most well stocked Chinese grocery stores that handle utensils as well as food ingredients. I keep my cleaver razor sharp by first honing it with a honing stone and running it against a butchers steel once or twice. A sharp knife or cleaver is much safer than a dull one and cutting is effortless. Cleavers come in many sizes and weights. A good size for home use (and for the Restaurant) is one that measures 7" from the tip of the blade to the end of the blade by 3.5" broadside. The cutting portion of the blade itself should be slightly curved so that when you rock the blade over the food it will make a clean cut.
Extra sharp all-purpose knife. Traditional Asian cleaver design. High-carbon stainless steel blade. Comfortable, round hardwood handle. Perfect balance and weight. For slicing.
KnifeSteel blade. Traditional wood handle. Perfect for slicing & pealing fish, seafood, fruit and other ingredients.
Chopping Boards and Cutting Boards
I prefer a wood chopping block over plastic. Plastic is too hard on the cutting edge of your cutting tools. In the restaurant we use chopping boards made from a special compound which has a feel of rubber to it. After excessive use we simply discard them and purchase new ones. Whether you use wood or plastic, you will need to scrub it with a brush between uses and sanitize it with Clorox (see below Special Notes on Sanitizing). After excessive use, you can resurface a wood board by simply sanding it to remove knife scars. Plastic boards with deep scars are best discarded. The Lao word for a cutting board is "giang'.
Rice CookerThermostat for Precision Control
A built-in thermostat maintains heat at a precise and uniform level , virtually eliminating burning or overcooking of the rice. As a result, rice is cooked to the Chef’s preference.
Easy Push-Button Operation
The push of a button starts the rice cooking. As soon as the rice is cooked, the unit shuts itself off.
Keep Warm Feature
After food is cooked, unit automatically holds the temperature at a HACCP friendly 165F+.
Alternate Uses
Not only does it cook rice but can braise, heat liquids and cook many different items.
Charcoal Stoves or Barbecues -We use this for all cooking in Vietnam-barbecuing, simmering, boiling.
Blender - For pulverizing seeds, mixing batters, making coconut milk, and so forth.
Carrot Peeler -We are all familiar with the swivel-action peelers. On our recipes we use this peeler for cutting paper-thin slice of vegetables, usually carrots for Carrot Salad, and other recipes. In Vietnam, we have another peeler, very similar in design to the carrot peeler although a bit cruder in construction. It has a wider blade, which makes it possible to cut a much wider strip, and it is also made of a much heavier metal.
Electric Rice Cooker - Although this is not an essential piece of equipment, most Oriental kitchens that boast electricity do have an electric rice cooker. It provides the cook with an extra burner, and there is no need to watch the pot. Simply put the right amount of rice and water into the cooker, press a button, and lo and behold in half an hour the rice is ready, and perfect. Some rice cookers come with thermostats that will keep the rice hot for up to 5 hours.
Food Processors - In Vietnam, the many pates are purchased ready made from special stores. Vietnames abroad have now discovered that the pates they miss so much can be prepared with the food processor.
Knives - Preparation of food for any cuisine requires the use of several sharp knives of the best quality one can affored. Good equipment w3ill last a lifetime with proper care. A good French chef's knife or a standard-weight number 3 Chinese cleaver are especially suitable for cutting meat and vegetables; they are not recommended for cutting through bones. We recommend a heavy number 3 Chinese cleaver for cutting through poultry and fish bones. Also of great convenience is a boning knife, for removing bones from chicken parts, whole poultry, or meat. Many cooks recommend carbon-steel knives. While such knives do hold a sharp edge longer, they have the disadvantage of discoloring certain ingredients (e.g., onion) and rusting if not carefully dried. Stainless steel is very hard and almost impossible to sharpen. However, Henckels and some other knife makers produce a no-stain high-carbon-stell blade, including a Chinese-style cleaver, which eliminates the disadvantage of carbon steel.
Mortar and Pestle - For pounding garlic in making nước chấm or pounding meat or shrimp. For nước chấm, a normal-sized ceramic or stone mortar and pestle are required. For pounding meat or shrimp, a heavier, larger stone mortar and pestle are needed. However, in many recipes, food processors can be satisfactory work-saving substitutes.
Note: While at first glance it may not seem that there is a difference between using a food blender and using a mortar and pestle, there actually is a significant difference in the resultant taste of the dish.
For example, a food blender set to puree does not produce the same result as a mortar and pestle when crushing garlic or chili peppers. The object of the mortar and pestle is to extract the oil or juices from the chili and to pulverize the fibrous cells of the pepper. At most, a food blender just gives you smaller pieces of the same chili.
Mortars and pestles come in different sizes and are made from different materials. An apothecary mortar and pestle is generally made from a ceramic and for home use they are quite adequate even though a bit smallish. Most any well stocked Southeast Asian grocery store have imported versions made from glazed baked clay or stone.
Be sure to keep your mortar and pestle clean by sanitizing them as outlined below. From time to time inspect it for cracks. Cracks are easily detected by holding the morter by its base and tapping the rim. If the sound is clear as a bell and not muffled it most likely has no cracks. If it develops a crack, discard it and purchase a new one. Food particles can easily remain in the finest of cracks and have the potential of breeding food borne germs. Besides, a good mortar and pestle imported from Thailand, are relatively inexpensive items, costing about $10.00.
Steamer - An authentic Vietnamese steamer is made of metal, usually aluminum. It consists of a pot in which water is boiled and at least two more metal inserts (restaurant steamers usually have five) that fit directly on the lower pot of water, one above the other. These inserts are perforated, allowing wet steam to circulate frelly through them, enabling either a large quantity of one food or several different foods to be cooked at the same time. You can improvise a steamer by placing the bowl of food to be steamed in a large pot or roasting pan, making sure the sides of the bowl are high enough so the water comes halfway up. You can then cover the steamer and proceed with the recipe. If the bowl with the food is too shallow and you are afraid water to going to spill over into it, if would be best to place a rack with feet about 2 inches in height into the pan and then rest your dish on that. Steamers and racks can be purchased in Oriental grocery stores.
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