Nộm gà xé phay trộn bắp cải tím,xoài xanh, cà rốt

Vietnamese food is the kind of food that can touch all your senses at once. The Vietnamese Green Mango, Carrot, and Red Cabbage Chicken salad is no exception.

Vietnamese food uses the five elements of philosophy: wood, fire, earth, metal, and water. It also touches our five senses of sight, hearing, smell, taste, and touch. This Vietnamese green mango, carrot, and red cabbage chicken salad recipe is an excellent example of the use of these 5 elements and philosophy in Vietnamese food while also touching our own five senses of sight, hearing, smell, taste, and touch.

Table of Contents

• Nộm gà xé phay trộn bắp cải tím,xoài xanh, cà rốt
• The Philosophy of Vietnamese Food
  • The Vietnamese Green Mango, Carrot and Red Cabbage Chicken Salad Recipe
  • Ingredients
  • Directions
  • How To Eat the Vietnamese Green Mango, Carrot, and Red Cabbage Chicken Salad
• Related Questions
  • How Do You Make the Vietnamese Cucumber Peanut Salad?
  • How Do You Make the Vietnamese Stir-fry Beef, Green Beans and Tomatoes Recipe (Đỗ Xào Thịt Bò)?

The Philosophy of Vietnamese Food

Many people may think that the taste and food combinations of Vietnamese food is that way as the Vietnamese have cooked that way for centuries. Though they have cooked or eaten that way for centuries, there is a philosophy behind the sight, hearing, smell, taste, and touch you experience with Vietnamese food.

In Vietnamese food, 5 elements need to be considered. The 5 elements come from the Chinese philosophy that describes the interactions and relationships between the world and different things. The five essential elements are Wood, Fire, Earth, Metal, and Water.

These 5 Elements first appeared in China in what is known as the Spring and Autumn period from 770-476 BC. The philosophy of the 5 elements is used a lot in Chinese medicine. philosophy, Fengshui, fortune-telling, and martial arts.

China controlled Vietnam for over 1,000 years. The 5 elements is an example of something the Vietnamese adopted from China. If you are interested in Vietnamese history and the Chinese period of Vietnam you can read the blog A Brief History of Vietnam, What You Should Know by clicking here.

Vietnam has adopted the 5 elements in its own culture in many ways. One of the ways they use the 5 elements is in Vietnamese food.

In Vietnamese food, all the dishes should have a balance between all our senses. This is the reason it is spicy (metal), sour (wood), bitter (fire), salty (water), and sweet (earth). These also correspond to our five different organs: the gall bladder, small intestine, large intestine, stomach, and urinary bladder.

These 5 elements of Vietnamese dishes do not end there. They also include five elements of nutrients such as powder, water or liquid, mineral elements, protein, and fat.

Color combinations of Vietnamese food are also important. The dishes should try to have five colors like white (metal), green (wood), yellow (earth), red (fire), and black (water) in all their dishes.

Dishes in Vietnam should appeal to our five senses sight, hearing, smell, taste, and touch. For example, the sight would be the bright and vibrant colors of the food. The hearing would include sounds like crispy ingredients as the rice crackers add a cracking noise when you eat the salad. The smell is the aroma of the food. The taste is having the sweet yet sour flavors burst in your mouth. And finally, the touch is when some food elements are crispy and others are soft.

The Vietnamese Green Mango, Carrot and Red Cabbage Chicken Salad Recipe

We love this Vietnamese salad so much because it touches all these different senses of sight, hearing, smell, taste, and touch, plus the 5 five essential elements are Wood, Fire, Earth, Metal, and Water. This salad is an excellent dish with that lovely burst of flavors, yet it is still very colorful and appealing. It is just a tremendous all-around Vietnamese dish.

You can download your FREE PDF copy of our recipe by clicking on the link below.

You can watch our Video on how to make the Vietnamese Green Mango, Carrot, and Red Cabbage, Chicken Salad by clicking on the video below.

Vietnamese Chicken, Carrot, Green Mango, and Red Cabbage Salad

Nộm gà xé phay trộn bắp cải tím,xoài xanh, cà rốt

Serves 6 -8  people

Ingredients

16 ounces of Green Mango (this is about 1 large green mango shredded) 

4.3 ounces shredded carrots – about 1 medium carrot) 

6.3 ounces of Bean Sprouts 

.7 ounces or one small bunch of fresh mint 

2 small red chilis

1/2 cup ground peanuts

12.5 ounces red cabbage or about  1 small red cabbage shredded. 

1 small red onion cut into larger pieces 

2 cloves of garlic 

1 cup or 1.6 ounces fried onions (we buy them already prepared and fried) 

1.75 pounds or 28 ounces of uncooked chicken breast 

Small piece of fresh ginger – about 0.4 ounces or 1 inch in size. 

3 fresh limes squeezed for the fresh juice

3 Tablespoons Fish sauce

1/4 cup sugar

Salt (see in the recipe below) 

1 Teaspoon black pepper

1/2 Tablespoon dried chili  (optional)

Directions

Shred the green mango and carrots.  

Cut up the red cabbage and red onions into large pieces

Wash the bean sprouts

Squeeze the lime out of the fresh lime 

Cut up the mint

Smash the garlic 

Cut up the fresh red chili peppers.  

Soak the Red Cabbage in water with 1 Tablespoon of salt

Also, Soak red onions in water with also 1 Tablespoon salt. 

Set both of them aside and let them soak for about 30 minutes 

Boil the chicken breast in water with a small piece of fresh ginger and about half a teaspoon of salt.  You should allow this to boil until fully cooked, about 15 to 20 mins.  

Using a strainer, remove the water from the red cabbage and red onions, do not rinse them.  

Mix the red onions, and red cabbage, mix together

Ade shredded green mangos also mixed together

Then add carrots and bean sprouts.  

Then add the lime, sugar, and fish sauce and mix it up again. 

Then add some dried red chills, seal the bowl, and put it in the refrigerator for about 30 to 45 minutes. 

Shred the chicken that is cooled.  We will show you a straightforward video.   Then put the shredded chicken in a bowl and add 1/2 teaspoon salt and some black pepper.  Mix it together well, and you can allow it to sit.

Now you can take the carrot, green mango, and bean sprout mixture out of the refrigerator.  You must squeeze the water out of the vegetable, or your salad will be too wet. We show you how we do this on our video.  

Then once you have done that, you can add the chicken, crushed peanuts, and fried onions. We place the red chili peppers on top of the salad.   The salad is now ready to be served. 

How To Eat the Vietnamese Green Mango, Carrot, and Red Cabbage Chicken Salad

Many times in Vietnam, they will eat the salad together with rice crackers.  They may even slightly fry the rice crackers before serving.  This is so they will stay crisp when you eat them.  

This is a wonderful Vietnamese salad that is not only very fresh and healthy, but it also touches so many of our own senses. That is why this is one of our favorite Vietnamese salads.

Related Questions

How Do You Make the Vietnamese Cucumber Peanut Salad?

Like so many dishes in Vietnam, the Vietnamese Cucumber and Peanut salad are extremely fresh. Vietnamese will go to the market each morning to buy their daily vegetables. It can be common to see them coming home each morning with fresh vegetables on their bike or motorcycle. This Vietnamese Cucumber and Peanut Salad use mainly fresh cucumbers and bean sprouts as the main ingredients. This is salad is also a great choice for a fresh summer salad.

You can download our recipe and read more by reading our blog, Vietnamese Cucumber and Peanut Salad Recipe -Nộm Dưa Chuột by clicking here.

How Do You Make the Vietnamese Stir-fry Beef, Green Beans and Tomatoes Recipe (Đỗ Xào Thịt Bò)?

The Vietnamese stir-fry beef, green beans, and tomatoes recipe (Đỗ Xào Thịt Bò) is a very easy and tasty Vietnamese dish to make. The recipe uses the quick-cooking stir-fry method. When made correctly, it bursts with many great flavors and tastes. It is also a very healthy recipe, using only fresh ingredients.

You can find out more about the Vietnamese Stir-fry Beef, Green Beans and Tomatoes Recipe (Đỗ Xào Thịt Bò) by reading our blog Vietnamese Stir-fry Beef, Green Beans and Tomatoes Recipe (Đỗ Xào Thịt Bò) by clicking here.