” Or, “If I eat this, will people look at me like I’m crazy? ” Eventually, however, I grew used to hearing—and promptly ignoring—these types of internal moral questions.
Pig brain certainly isn’t kosher, but moral dilemmas aside, I find myself facing another problem as I sit at the same Rancho Cordova dinner table some weeks following my “diarrhea” revelation—with the same group of friends, this time eating a Hmong dish made with pig brain.
Chinese Jews around the world must experience a fair share of cognitive dissonance at the dinner table.
Actually, after finishing the meal, I realize that I would eat brain again, should the opportunity arise.
Sure, the dish boasts a bizarre texture and powerful taste, but I already eat banh mi sandwiches on a regular basis, and I certainly don’t have a problem with eating the similar-tasting headcheese.
And now—especially after having dated a Cambodian-American for more than seven years—I’ve come to love fermented fish.
Cambodia’s take on fermented fish (and de facto national dish) is called prahok, but there’s also an Eskimo version (igunoc), a Nordic version (lutefisk), and a Laotian version (padaek)—among others.
Our chef explains that this brain comes from Shun Fat Supermarket, a popular Asian supermarket chain with two stores in Sacramento.