Kitchen basic “five spices”: For a special taste

Wherever there is an exuberant philosophy behind whatever, caution is advised at first.

Usually there is little content behind the pathetic word.

But behind the Vietnamese cuisine, which in this country is more characterized by dishes from the cookshops, there is actually one.

It is based on

, the five-element doctrine, which in turn is a principle of ancient Chinese natural philosophy, which at its core is the relationship and balance between man, nature, heaven and earth. 

In culinary terms, this is translated into dishes that create a balance between taste, aroma, nutritional value, consistency and colors, which in turn correspond with the five senses and are intended to stimulate five metabolic organs.

In concrete terms this means:

• The element earth is symbolized by sweetness, proteins, the color yellow, the stomach and stands for the haptic

• Fire is carried in bitter, fat, red color, in the small intestine and is supposed to stimulate the taste

• Water is found in salt, liquids, black, the bladder and is said to stimulate the hearing

• Wood is found in acid, in carbohydrates, green, in the gall bladder and stands for sight

• Metal in sharpness, minerals, white, the large intestine and represents the smell

Appeal to all senses

An ideal meal according to the five-element theory should appeal to all the senses, with all aromas, colors and nutrients, and thus also be healthy for all digestive organs. Aside from the cookshops with Phở (the most important ingredients of which also include spices that contain the five flavors) and Bun Cha is served at home on a traditional family platter, which is also found in the apprenticeship: In addition to rice, usually a meat side dish , Vegetables, a soup and pickles and then fresh fruit. Not only the differences in taste are important, but also the way it is served and the different consistencies - it not only has to taste but also smell and sound (or crunch) good.

One ingredient that particularly internalizes this and is something like the secret universal spice for a special taste is the five-spice mixture, in Chinese

or

in Vietnamese, which can be found in Asian markets or delicatessen stores .

It usually consists of cinnamon (sour), star anise (sweet), cloves (bitter), pepper (hot) and fennel seeds or black cardamom (umami).

It not only refines marinades for meat, fish and vegetables or soups, but can also give desserts a special touch that adds a little more complexity to the classic cinnamon or vanilla.

A summer goulash recipe from Vietnam

It

serves as the basis for the full-bodied taste of

the classic Vietnamese wine goulash

.

For four people you need:

• 600 grams of ideally marbled beef

• 4 large or 6 small carrots

• 4 large tomatoes

• 2 large onions

• 6 cloves of garlic

• 250 ml dry red wine

• 2 tbsp five-spice mixture

• 2 cinnamon sticks

• 4 pieces of star anise

• 4 bay leaves

• salt

• butter

• A bunch of fresh coriander

For marinating, the beef is cut into bite-sized pieces and mixed well with the finely chopped garlic, a little salt, the five-spice mixture and two tablespoons of wine. To bring out the garlic to its best advantage, the peeled toe is first pressed flat with the knife sheath and then chopped. It is best to leave the marinated meat in the refrigerator overnight and bring it to room temperature before cooking.

First, the onion is roughly chopped and sweated in a little butter, ideally in a saucepan. In the meantime, cut the carrots into thin slices. Then put the meat in the butter and sear it briefly, then add the carrots. While the meat is searing, the tomatoes are quartered, the stalk removed and added to the pot. As soon as the tomatoes disintegrate, add the rest of the wine, cinnamon sticks, star anise and bay leaves. The wine goulash is briefly boiled and then cooked for one hour at a low temperature. Finally it is seasoned with salt and served with fresh coriander.

In Vietnam, baguettes are often eaten with goulash, but side dishes such as rice or napkin dumplings are suitable. Thanks to the fresh coriander, the dish tastes good even on warm summer days; it can also be easily cooked for a large number of people. In addition, it tastes even better the next day when the spices have been drawn in again.