Techniques

Braising

Braising first develops flavour in a pot, then cooks food gently in liquid until tender. A steady simmer and enough time help tougher cuts soften while seasoning infuses the cooking liquid.

Fermenting fish

Fish fermentation is a preservation technique used for products such as prahok. It requires controlled salt, time and hygiene, so home experimentation should follow a tested food-safety method.

Grilling pork over charcoal

Charcoal grilling cooks pork over radiant heat and smoke. Keep raw and cooked utensils separate and cook pork thoroughly before serving.

Making rice noodles

Rice-noodle making turns a rice batter into cooked sheets or strands. It requires clean equipment and close attention to batter consistency and cooking time.

Pounding kroeung in a mortar

Pounding aromatics into kroeung releases their oils while letting the cook control texture. Add tougher roots before tender leaves and adjust the paste for the dish.

Steaming

Cooking food with steam rather than direct contact with water.

Stir-frying

Stir-frying cooks small, prepared pieces quickly over high heat. Keep ingredients moving, avoid crowding the pan and add tender herbs at the end.