xào lăn
Definition
- Verb:
- To stir-fry quickly with minimal oil: A specific Vietnamese cooking technique where ingredients, typically meat, are stir-fried in a very small amount of oil or fat over high heat. The goal is to quickly sear and brown the surface of the ingredients, sealing in juices and creating a fragrant, caramelized exterior without stewing or boiling them.
Usage Examples
- Verb:
- Đầu bếp xào lăn thịt bò với sả và ớt. (The chef quickly stir-fries the beef with lemongrass and chili.)
- Món thịt gà xào lăn này có mùi thơm đặc trưng. (This quickly stir-fried chicken dish has a distinctive aroma.)
- Để làm món này ngon, bạn phải biết cách xào lăn. (To make this dish delicious, you must know how to stir-fry using this technique.)
Advanced Usage
- The term "xào lăn" is often used in the names of specific dishes, indicating the cooking method used for the primary protein.
- Thịt bò xào lăn is a classic dish where beef is quickly seared with aromatics.
Variants and Related Words
- Xào (v): A more general term meaning to stir-fry, which can involve more sauce or liquid than .
- Áp chảo (v): To pan-sear or sauté, a technique similar in its use of high heat and minimal fat to create browning.
Synonyms
- To sear: To cook the surface quickly at high heat.
- To sauté: To fry quickly in a little hot fat.
Notes on Technique
- "Xào lăn" emphasizes the action of "tossing" or "rolling" () the ingredients in the hot pan with minimal fat to achieve even browning and prevent burning. It is a foundational technique for many dry, fragrant Vietnamese stir-fries.