Broccoli - The True Test of Any Asian Restaurant

Two seasons ago on Top Chef, there was a challenge where the chefs were advised that their secret ingredients represented the true test of culinary mastery; three simple, everyday items that are considered the hardest to creatively prepare in the school of French cooking. These are the onion, the potato, and chicken.

I posit that there is an equally difficult-to-master ingredient that, for me, represents the litmus against which I judge any Asian restaurant: broccoli. Why, among the many varied foods incorporated into Asian cuisine, is broccoli my indicator of success?

The perfection of doneness.

There is a rather small window between undercooked and overcooked broccoli. When it's not cooked enough, broccoli is woody, hard to chew and harder to swallow. Overcooked, and it becomes mushy and unpleasant. Broccoli, cooked to perfection, is vegetable nirvana; al dente and flavorful. Certainly other vegetables can be under or over cooked, but most are more forgiving and allow a greater variance before becoming unpalatable.

Complete dishes can vary widely - I don't think I've ever had Thai Panang the same way in two different restaurants. I appreciate such variety, as I can always expect something different when trying a new place. If an establishment applies a style that I don't care for, I don't necessarily assume that the rest of the food is bad. On the contrary, should the broccoli in my serving be anywhere outside of its ideal level of doneness, then I immediately question the abilities of the chef. Hitting broccoli's sweet spot requires not only skill but attention to detail and I respect a restaurant that gets it right.

My favorite place for broccoli? Thai Farm in Rockville, MD