Xào

xào is a Vietnamese cooking technique. It involves stir-frying ingredients quickly over high heat in a wok or a similar pan. The ingredients are typically cut into small, uniform pieces to ensure even cooking. This method is characterized by the constant movement of the ingredients, tossing them to prevent burning and to evenly distribute the heat and any added sauces.

The high heat and rapid cooking of xào help to retain the nutrients and vibrant colors of the ingredients. Common ingredients used in xào dishes include a variety of vegetables such as broccoli, carrots, bell peppers, and snap peas, as well as proteins like chicken, beef, pork, shrimp, and tofu. The dishes are often flavored with aromatic ingredients like garlic, ginger, and chili, and finished with a sauce made from ingredients such as soy sauce, fish sauce, oyster sauce, or hoisin sauce.

Xào dishes are a staple in Vietnamese cuisine and are known for their speed, versatility, and delicious flavor profiles. They can be served as standalone meals or as accompaniments to rice or noodles. The technique emphasizes the freshness and texture of the ingredients, creating dishes that are both healthy and satisfying.