Phở is a noodle soup that is arguably the “national dish” of Vietnam; or at least it is the most well-known dish from the cuisine.
It’s commonly eaten for breakfast in Vietnam but is enjoyed all day in many places worldwide. Phở delights the palate with a savory broth infused with aromatic spices and a medley of fresh toppings. The result is a harmonious and flavorful culinary experience that captures the essence of Vietnamese cuisine.
If you are a fan of Phở, you have probably noticed how the taste and quality vary from place to place. It requires a methodical and complex preparation resulting a broth which will captivate you with its complex aroma and taste that seamlessly combines salty, sweet, and umami all in one. Chef Khadijah (Thu Ha Dinh), founder of fuAsian Gourmet Production believes what makes or breaks Phở is the broth which takes quality ingredients and time to prepare. She boasts Phở at fuAsian as an array of potential health benefits, making it more than just a culinary delight. When considering the broth is often the main part of the dish, certain ingredients must be used in the process of making Phở broth a healthier option for those with certain diet restrictions such as diabetes or people with high blood pressure.
At fuAsian, chef Kadijah and her eclectic team break away from the traditional Phở broth making to create a more nutrient-rich broth, derived from simmered bones with pink Himalayan salt, offers essential minerals and proteins, contributing to bone and joint health. Pink Himalayan salt contains trace minerals like potassium, magnesium, and calcium, which give it its pink color and distinct taste. Some estimate that it may contain up to 84 different minerals and trace elements.
When bones are simmered for an extended period of time, the gelatin released from the simmered bones in the broth is believed to support joint health by replenishing the body’s collagen. Chef Khadijah noted that a quality Phở broth is the one that coagulate or becomes gelatinous when cooled at 42-degree Fahrenheit.
The variety of herbs and spices enhances its flavor while providing antioxidants and promoting digestion. At fuAsian, Lo Han Qua (Monk Fruit) is used to sweeten Phở broth instead of rock sugar which can prevent sugar spike in diabetics.
Last but not least, one of the most important ingredients that should be noted is that not all cinnamon is created equal. The Cassia variety contains significant amounts of a compound called coumarin, which is believed to be harmful in large doses. Cinnamon should have health benefits, but Cassia may cause problems in large doses due to the coumarin content. Ceylon (“true” cinnamon) is much better in this regard, and studies show that it’s much lower in coumarin than the Cassia variety.
In essence, Phở at fuAsian stands as a harmonious blend of taste and health, offering both comfort and nourishment in every bowl.
Come and experience it for yourself at fuAsian www.facebook.com/fuasianvietnam or click here for Google Maps https://maps.app.goo.gl/uD6pxM5mbdwoEc7M8. Your body will thank you for it. Perhaps while you are visiting Ho Chi Minh, Vietnam, come for a hands-on experience cooking with chef Khadijah to create an amazing super food Phở broth!
LAVYON