I have just finished reading War Child an autobiography written by Juliet Lac about her childhood in war ravaged Vietnam and her struggle to intergrate into Western society as a refugee. Aside from the fact that this was a remarkable and inspirational story, I enjoyed reading about Vietnamese cuisine and its philosophical importance.
Going through long phases of war and political conflict, the vast majority of Vietnamese people have lived with poverty. Consequently the ingredients for Vietnamese food are often inexpensive, therefore maximising the use of ingredients to save money has become a tradition. From inexpensive and simple scraps that are creatively and lovingly mixed together, dishes are created with bold and delicious flavours.
Cooking and eating play an extremely important role in Vietnamese culture and the philosophical importance is known for its balance of five fundamental taste senses: spicy (metal) sour (wood) bitter (fire) salty (water) and sweet (earth). Corresponding to five organs, dishes in Vietnam appeal to gastronomes via five senses: sight, sound, taste, smell and touch.
The principle of yin and yang is applied in composing a meal in a way that provides balance that is beneficial to the body and mind. It all sounds rather complex but wonderful nevertheless and a far cry from our relationship with food. Vietnamese food is considered one of the healthiest cuisines worldwide and I do wonder, given that this is not due to top quality ingredients, whether it is down to the reverence and spirituality shown to the simple food they eat.
Spices have been used since time immemorial, not only in cooking but also for medicinal purposes. In both China and India, spices are essentially used in cooking as much for their perceived ability to promote health as for the wondrous flavours they impart to food. We Brit's have an inherent fear of spices, we equate 'spicy' with 'hot', but spices can be (of the senses) sweet, salty, sour, warm and pungent, and will add colour, drama and excitement to bland ingredients.
This next dish is far from 'spicy-hot' it is however imbued with delicious flavours and was extremely economical to make.
Bun Thit Nuong
Recipe
Cooked pork scraps, shredded
2 cloves garlic, peeled and crushed
2 onions, peeled and finely sliced
Thumb sized piece of ginger grated, alternatively use sliced pickled ginger
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon fish sauce (the most commonly used and iconic condiment in Vietnamese cooking)
2 tablespoons soy sauce
Noodles
Precooked mixed vegetables of your choice (I used leftover veg from my Sunday roast)
In a food processor blend all ingredients except the pork
Marinade the pork for 30 minutes
Remove pork with a slotted spoon
In a large pan add a splash of vegetable oil, when hot add pork and cook for 10 minutes, move the pork around so that it doesn't catch and burn
Add noodles and vegetables and reserved marinade, working very quickly, stir the mixture over a high heat to combine the sticky pork with the noodles and marinade
Serve in large bowls and enjoy!
'The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about, or as a ritual like filling up a car, but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.'
-Anthony Bourdain
Love Donna xxxxxx
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