Ăn uống hài hoà
(Eat and drink harmoniously)
Balance is important in every aspect of one's life, including what one cooks and eats. As I continue to explore the cuisines of cultures around the world, I have noticed a current that runs through the recipes and dishes of many cultures, including, by way of example, Vietnamese, Chinese, Thai, Indian and even Native American. It is balance. This balance may take many forms, such as a balance of ingredients or a balance of cooking methods. Nevertheless, it is still there.
More recently, I found this balance in Gỏi Gá, a chicken salad that is commonly prepared in Vietnam. From what I could find, the salad originated in the north of the country. However, it is dish that is popular throughout Vietnam. Goi Ga is often served at home for family gatherings; but, people can also find the salad being served at festivals and even as street food. When one peruses the ingredient list, they will find a recipe for a light salad that incorporates chicken, fresh vegetables, fresh herbs and a dressing that features one of my favorite ingredients, fish sauce.
Yet, there is something more fundamental about Goi Ga. It represents balance, or as the Vietnamese would describe it, "Ngũ Hành" or "ngũ vi." I have previously explored the multiple levels of balance in Vietnamese cuisine. For example, there is the balance among the five tastes: spice, sour, bitter, salty and sweet. There is also a balance in texture: crispy crunchy, chewing, soft and silky. There are even further levels of balance, such as in cooking methods.
Balancing "Ngũ Hành" or "ngũ vi" on multiple levels can seem somewhat like a culinary game of 3-D chess. Gỏi Gá achieves that balance. The ingredient list illustrates the balance across all five tastes: peppers (spice), lime juice and vinegar (bitter), sugar (sweet), and fish sauce (sour and salty). It similarly shows a balance with respect to texture, with crispy elements (fried shallots), crunchy (peanuts), silky (olive oil), soft and chewy (chicken).
Each bite of the Gỏi Gá brings with it a sense of harmony, and, along with that, a sense of happiness. This recipe is a call to be mindful of ingredients and how they interact. It is a mindfulness that I lack and have struggled to develop, especially given the lack of balance elsewhere in life, such as the work-life balance. Still, If I can make this dish every once in a while, it will serve as a necessary reminder to take a moment and think more about what I prepare, eat and serve to others.
This may be the reason why I subconsciously keep coming back to dishes from Vietnam or elsewhere, such as China's Sichuan province. It is my own little nudge to find my some balance, even if it is only of the culinary kind.
GOI GA (VIETNAMESE CHICKEN SALAD)
Recipe from Food & Wine
Serves 4
Ingredients:
- 2 tablespoons sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 1.5 tablespoons fresh lime juice, plus lime wedges for serving
- 1.5 tablespoons distilled white vinegar
- 1 tablespoon water
- 1 serrano chile with seeds, minced
- 1 small garlic clove, minced
- 1 cup vegetable oil for frying
- 2 large shallots, thinly sliced
- Kosher salt
- 4 cups green cabbage (from 1/2 small head), finely shredded
- 2 carrots, finely shredded
- 1/2 small red onion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped mint
- 3 cups chicken (from 1/2 chicken), shredded
- 2 tablespoons extra virgin olive oil
- 3 tablespoons coarsely chopped unsalted roasted peanuts
Directions:
1. Prepare the dressing. In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic. Stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
2. Fry the Shallots. In a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over heat heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels. Reserve the oil for another use. Sprinkle the shallots with salt and let cool.
3. Finish the dish. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.
PEACE.
