Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
My recipe testers enjoyed the goi salads but had no idea the Vietnamese were so obsessed with chopping! I think we like chopping so much because increasing the surface area of the food makes for easier absorption of flavors and marinades. When immersed in any kind of dressing, a julienned carrot is more flavorful than an inch-long piece. Chopped, shredded, and paper-thin-sliced foods add to the presentation. Chopping is also important because all food needs to be cut into bite-size pieces for chopstick use.