First, is Vietnamese food healthy? YES!

Vietnamese cuisine is not only fantastic but also very healthy.

It is the ideal food to strengthen your immune system, promote weight loss, and give you energy because it is low in fat, gluten-free, and packed with vitamins and minerals. (Additionally, it works well to relieve hangover symptoms.)

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Why Vietnamese Food Is Healthy?

Keeps You Looking Young

In addition to vitamins E and A, which slow the aging process, Vietnamese soups and salads are brimming with antioxidants. Vitamin E helps fight free radicals, while vitamin A promotes wound healing and wrinkle prevention.

Gives You Healthy Hair

Protein, iron, and vitamin C all promote healthy hair growth.

Low In Sugar

Vietnamese soups and spring rolls have a low sugar content (less than 5g per serving), which some experts claim is just as harmful as alcohol and tobacco.

Help You Lose Weight

Vietnamese cuisine is high in fresh fruits and vegetables and low in calories and fat because it is flavorful with herbs and spices rather than oil and dairy. Less than 3g of fat and 300–600 calories are found in each serving of pho.

Enhances Immune System And Keeps You Perky

Vietnamese cuisine is full of vitamins and minerals, such as vitamins C, B1, B6, B3, folate, biotin, zinc, copper, magnesium, and potassium, all of which have been shown to help increase energy levels.

Regulate Your Blood Sugar

No need to be concerned about sharp blood sugar ups and downs because gluten is typically avoided.

Improves Digestion

A generous amount of fresh herbs are often served with many Vietnamese dishes, and these herbs help to relieve headaches, nausea, and indigestion.

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The Healthiest Fruits In Vietnam

Exist any Vietnamese superfoods (dishes or goods with particularly good health properties)?

The ‘gac’ fruit (or red melon), also known as the ‘fruit of paradise,’ is a little-known fruit that is rarely consumed outside of traditional celebrations but has the highest concentration of carotenoids (a precursor to vitamin A). Compared to tomatoes, the gac has 75 times more of the antioxidant lycopene. It may qualify as a superfruit. Carrots and red melon taste similar to it in flavor. In the US, it is gaining popularity. or As an additional food source, Europe.

One of the healthiest fruits you can find in Vietnam is gac. Image by Egor Kataev

What local fruits and vegetables, such as kumquats, sapoches, and dragonfruits, are most highly recommended? You may be familiar with the proverb “an apple a day keeps the doctor away.” What does the Southeast Asian version of our beloved apple look like?

Traditional Vietnamese food contains a lot of vegetables, but the average daily consumption is twice as low as the World Health Organization’s recommendations. 40% of cancers in Vietnam are associated with food consumption (primarily due to processed foods, poor eating practices, and poor eating hygiene). There’s no doubt that things could get better if people ate more fruits and vegetables. Unfortunately, because of their concerns about the cleanliness and hygienic conditions of fresh produce, people are buying less of it and more of canned goods, which are deficient in important nutrients.

Eating a sufficient amount of the widest variety of fruits and vegetables on a regular basis is more significant than the qualities of particular foods.

If we had to divide them into groups based on how nutrient-dense they are, we could make the following distinctions:

– The richest ones in vitamins and antioxidants (lychee and rambutan, chinese celery, ceylon spinach, guava, papaya, kiwi, dragon fruit)

– The ones with the most sugar (to be careful with): lotus seeds, sweet potato, taro, banana, grapes, cherries, mango)

– The ones that are hydrating and less sweet: berries, watermelon, melons, citruses (oranges, pomelo, lemon, kumquat), apple, star fruit, gac fruit

The durian fruit, which is primarily consumed by Vietnamese people, is well-known for its pungent aroma. Here, it is referred to as the king fruit. It is regarded as aphrodisiac in Indonesia. Since the combination of alcohol and durian is toxic to the liver and excessive consumption can result in hypertension, it is a major cause of fatalities in Vietnam every year.

Many Vietnamese lack interest in nutrition because they do not yet understand the connection between what people eat and how healthy they are. See more about Is Ethiopian Food Healthy?

A List Of Healthy Food

Chao Ga

Because it is simple to eat and digest, this dish is served to sick people in many Asian nations. The dish is prepared by simmering rice for a very long time in water, which when absorbed, turns into a thick soup. Mushrooms, beans, peas, or even conventional medicinal herbs are examples of additional ingredients that can be included. To enhance the flavor, try adding meat, like shredded chicken.

Goi Ngo Sen

Lotus root salad, which is high in vitamins and fiber, supports a healthy digestive system. Another well-known health benefit of lotus root is its ability to lower cholesterol and blood pressure. You can make a tasty meal for yourself by combining it with carrots, pork, shrimp, herbs, and seasoning.

Gao Luc

Brown rice is a nutritious Vietnamese food staple that is high in magnesium and other nutrients. Frequently, it is steamed and put in salads, stews, or bean and pea soups. It is available in most supermarkets, vegetarian eateries, and Vietnamese restaurants.

Kho To

Fish and pork cooked in clay pots are two of the most popular dishes in Vietnam. Clay pots have the capacity to absorb heat and cook food consistently. Additionally, the clay reacts with the food’s acidity and aids in restoring the pH balance. So that you don’t need to use sugar, the food also caramelizes.

Canh Chua

The Mekong Delta region of southern Vietnam is the original home of this dish. A tamarind-flavored broth is enhanced by the addition of pineapple, tomato, and bean sprouts. The soup’s sour flavor comes from the tamarind. Typically, fish and prawns are added. Garnish with minced garlic and spring onions, and you can also add rice vermicelli.

Goi Cuon

Packed full of veggies and herbs, goi cuon are a delicious and healthy choice for an appetiser. Wrapped in rice paper with a fish or peanut sauce for dipping are salad leaves, greens, vermicelli noodles, and shrimp. In contrast to the peanut sauce, which is made from peanut paste and coconut oil, the fish sauce is thin and light and pairs best with this meal. Although they are almost entirely fat-free and made with fresh ingredients, fresh spring rolls are delicious. Try not to mistake cha gio or nem ran (deep fried rolls) for fresh spring rolls, as those are cooked in oil.

Goi Tom

There are generally few calories in Vietnamese food but goi tom is lighter than most. Essentially it’s the unwrapped version of goi cuon (fresh spring rolls). The shrimp salad is loaded with a variety of vegetables, including daikon, cucumber, cabbage, and jalapeno peppers for some heat. It frequently comes as a side dish and pairs well with a serving of sticky rice.

Pho

A clear broth containing meat, noodles and herbs, pho (noodle soup) is the ideal dish for first thing in the morning – or at any time of the day. It typically contains few calories, is satiating, rich in fiber, antioxidants, minerals, and vitamins. Asking the waiter to add less meat will always help you further cut calories.

Rau Muong

This dish of water spinach is stir fried with garlic and frequently served with a serving of brown rice and steamed fish. Ask for it to be made with less fish sauce if it’s too salty for your taste. Garlic and spinach both contain a wealth of vitamins, minerals, antioxidants, and other nutrients.

Summary

The article addressed the topic of Vietnamese food’s nutritional value.

Vietnamese has a paradox: even though The trend is away from naturally flavorful, industrially processed, and nutrient-rich Vietnamese food, which is naturally healthy, full of flavors, and packed with nutrients. Pay attention to the environment in which you eat as well as the ingredients that were used to prepare the food. A pho may be nutritious in one location where only natural ingredients are used, but less nutrient-dense in another location where food enhancers are used.