Ginger: Bruising, Mincing, and Charring

Ginger appears in Vietnamese cooking in three distinct applications requiring three distinct preparations — each producing a different flavour and texture contribution. The same piece of ginger bruised whole in a broth, minced in a stir-fry, or charred for pho produces three entirely different flavour profiles.

Three applications: bruised (flat of knife applied to a 2cm piece, used whole in broths and braises — the broken cell walls release flavour into the liquid, the piece removed before serving); minced (peeled, grated or finely chopped for stir-fries and marinades — direct, bright heat incorporated into the dish); charred (cut in half, placed flesh-side down over direct flame until blackened — for pho broth, producing a sweet, mellow, smoke-tinged ginger note).

• Japanese ginger in dashi (bruised application), Chinese ginger in red braises (same bruised extraction), Indian ginger in curry pastes (same minced application), Korean saenggang (all three preparatio