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 known as wood, fire, earth, metal, and water. It also touches all our own five senses of sight, hearing, smell, taste, and touch. This Vietnamese green mango, carrot, and red cabbage chicken salad recipe is a great 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.
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 actually a philosophy behind the sight, hearing, smell, taste, and touch you experience with Vietnamese food.
In Vietnamese food, there are 5 elements that need to be considered. The 5 elements come from the Chinese philosophy that is used to describe the interactions and relationships between the world and different things. The five basic 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 the 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 their own culture in a lot 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 like the gall bladder, small intestine, large intestine, stomach, and urinary bladder.
These 5 elements for Vietnamese dishes does not end there. They also includes 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 each of our own five senses in the 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 elements of the food are crispy and others are soft.
The Vietnamese Green Mango, Carrot and Red Cabbage Chicken Salad Recipe
One reason we love this Vietnamese salad so much is that it really touches all these different senses of sight, hearing, smell, taste, and touch, plus the 5 five basic elements are Wood, Fire, Earth, Metal, and Water. This salad is a great dish that has that very nice burst of flavors and yet is still very colorful and appealing. It is just a great 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
16 ounces of Green Mango (this is about 1 large green mango shredded)
4.3 ounces Carrots shredded which is 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 in 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 uncooked chicken breast
Small piece 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 recipe below)
1 Teaspoon black pepper
1/2 Tablespoon dried chili (optional)
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 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 the small piece of fresh ginger and about a half a teaspoon of salt. You should allow this to boil until fully cooked which is about 15 to 20 mins.
Using a strainer take the water away from the red cabbage and red onions, do not rinse them.
Mix the red onions, red cabbage, mix together
Ade shredded green mangos also mix together
Then add carrots and bean sprouts.
Then add the lime, sugar and fish sauce then mix it up very well again.
Then add some dried red chills and seal the bowl and put it in the refrigerator for about 30 to 45 mins.
Shred the chicken that is cooled. We show you a very easy our 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 the refrigerator. It is very important you squeeze the water out of the vegetable or you 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, fried onions. We place the red chili peppers on the 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.
How Do You Make the Vietnamese Cucumber Peanut Salad?
Like so many dishes in Vietnam, the Vietnamese Cucumber and Peanut salad is extremely fresh. Vietnamese will go to the market each morning to buy their vegetables for the day. It can be common to see them coming home each morning with a bundle of fresh vegetables on their bike or motorcycle. This Vietnamese Cucumber and Peanut Salad uses 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 is bursting with a lot of great flavors and taste. It is also a very healthy recipe as it uses only the very 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.