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Cook with Asian Flavour (part 4): Thai and Vietnamese
Southeast Asia won't be left behind when it comes to fragrant flavours that can transform ho-hum dishes into va-va-voom meals.
Last month we learned the secret ingredient in China's growing global power—a dash of five-spice powder and a sprinkle of Szechwan peppercorns. But Southeast Asia won't be left behind when it comes to fragrant flavours that can transform ho-hum dishes into va-va-voom meals.
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This is especially important to those of us who are watching our weight. Keeping us interested in our food can be of great help in keeping on the healthy-eating track. In fact, Vietnamese and Thai cuisines use surprising combinations of flavours to increase food satisfaction, while simultaneously adding zero (!) points per serving.
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Vietnamese dishes blend a wide variety of different flavours—mixing salt and sugar, say, then adding a zip of chili or lime or vinegar, plus a dash of fresh herbs. Many of these unique tastes were created by years of foreign control, first by the Chinese, then by the French. For example, Chinese five-spice powder is also a staple of Vietnamese food.
On the other hand, Thai combinations balance what is known as the five fundamental flavours: spicy, sour, sweet, salty and bitter. This culture's tastes have been influenced primarily by its neighbours, including China (think: stir-fries) and India (think: curries), as well as recipes and ingredients from Malaysia, Indonesia, Cambodia and Laos.
The two nations' cuisines share a love of fresh herbs such as chilies and lemon grass, as well as an enthusiastic use of fish sauce (we'll talk about this in detail later). How do they differ? Vietnamese dishes have a cleaner, greener flavour, due to their use of basil and mint. Thai, on the hand, have a thicker, heavier taste and texture, due to their many, complex influences.
Most Canadians are lucky enough to have experienced both styles of flavours. The 2001 Census estimated that 151,410 Vietnamese have immigrated here. And while the Thai population is still too small to appear as its own category on population statistics, Thai restaurants are a beloved part of the national landscape, especially in Onatario, British Columbia, Quebec and Alberta. In the Toronto area alone, there are more than thirty Thai restaurants, most family-owned and operated.
But don't rely on figures and charts. Grab your taste buds—and your sense of adventure—and join us as we wind up our 4-part guide to the flavours of the new Canada, focusing on Thai and Vietnamese. Use the tip sheets to restock your spice rack. Or save them as a reference the next time you eat out:
Thai Spices Tip Sheet:
Due to all the countries that have influenced it, this complex, multi-layered cuisine relies on a large variety of fresh herbs and dried spices. Add to that: the central ingredient, fish sauce. Also known as nam bplah, this bottled condiment comes from an extraction of fermented fish. Used like salt in Western cooking and soy sauce in Japanese cooking, good-quality fish sauce imparts a distinct aroma and flavour all its own. Some are saltier while others are sweeter. Let your palate be your guide.
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| Mint: Very similar to the mint used in mint sauces in England. Used in Thai cooking as a fresh vegetable and as a flavouring for prawns, as well as in fresh spring rolls. |
| Basil: There are several kinds of Thai basils—horapa (sweet, similar to the kind used in Italian pesto); ga-prow (used in fish, beef and chicken dishes); manglug (somewhat peppery taste, also known as lemon-scented basil, combines well with fish, salads, chili sauces and prawns). |
| Chili: More than ten types of chili are used in Thai cooking. Combined with beef, pork, chicken, lamb, prawns and fish. |
| Garlic: Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic, chopped garlic, and garlic oil are used in almost every Thai dish. |
| Lemongrass: Similar in appearance to coarse grass, this refreshing herb is used many dishes, the most famous being Tom Yum, a hot and sour shrimp soup. The upper part of the leaves are used for tea. |
| Spring onions: A standard long-stemmed, green-and-white onion used as a garnish for soups, salads and vegetables. |
| Bay Leaf: Used in curries, often with nutmeg and mace. |
| Cloves: These dried flower buds are used in a special Thai curry called Masaman curry (a rich, coconut milk dishes, influenced by Indian flavours), along with mace and nutmeg. |
| Cinnamon: Made from the bark of a native tree, cinnamon is used in meat dishes and curries. |
| Pandanus Leaf: These long narrow green leaves must be withered to create their nutty, haylike flavour. They are used to season rice and to wrap up steamed dishes. |
| Cumin: Also used in curries. |
| Ginger: Young ginger is used for a condiment with chicken or beef dishes. A special, larger-sized ginger, known as Galangal or Siamese, is used to make curry pastes. |
| Lime: The peel is used in variety of main dishes. The whole fruit is used mainly for desserts. The leaves of the Kaffir Lime (a knobby, darker green version) are an essential ingredient in green curries, fish dishes and soups. |
| Mandarin Orange: Used for desserts. Citron, a green orange, is also used as a bitter-tasting complement. |
| Jasmine: This flower, picked in the evening before it opens is used as aromatic flavour in drinking water, tea and desserts. |
Vietnamese Spice Tip Sheet:
Like in Thai food, Vietnamese food relies on fish sauce, also known as nuoc mam (look for a clear amber colour when shopping). But the Vietnamese version tends to be less salty and lighter in flavour. The second most important ingredient? The assortment of herbs below, as well a few fruity flavours like lime, Kaffir lime and lemon grass: |
| Cilantro: This intense herb is a member of the buckwheat family and has smooth, oval leaves with a less pungent, more lemony aroma than North American cilantro. The herb, which is always used fresh, gives Vietnamese food its unique flavour. Look for it especially in soups and noodle dishes. |
| Chili: Often thinly sliced and sprinkled on dishes and sweet dipping sauces. |
| Mint: This clean, zippy flavour has two varieties: spicy and regular. Usually used as part of a hot soup. Tear the leaves off and toss them into the soup just before eating. |
| Vietnamese Balm: Imparts a lemony flavour and is typically added to grilled meat. |
| Lemongrass: A definite must-have in most Vietnamese cooking. You can freeze the lemongrass stalk in an air-tight bag for months.
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| Other lesser used herbs: Pepper leaf, wild betel leaf, sorrel, dill, basil. |
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