Pho soup, the healthy broth of winter. Carlina Teteris/Getty Images
It warms, nourishes the intestinal flora, provides minerals, microelements and vitamins… An overview of the usefulness of pho soup, an ally of the cold season.
On the map of Vietnamese culinary heritage, Pho rises to the top of the menu. While this soup kitchen is an essential element for any lover of Asian cuisine, it also has nutritional benefits. Made with a defatted broth of beef, soybean sprouts, herbs, spices, rice noodles, and vegetables, it’s an excellent healthy dish.
The first element to convince to look for immediately The recipe for this soup is its high temperature. A hot dish not only warms, but also helps with the comfort of digestion. “Hot allows the stomach to empty better, and cold delays it and causes food to ferment,” says biodietitian Marion Kaplan. Paleobiotic (1). “Ingesting too much fluid risks distending the stomach and compressing the evacuation tube, which causes digestive discomfort,” he warns.
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A broth that has everything good
Although pho soup also comes in a shrimp or chicken version, it is primarily made with beef. Ribs and large bones bathe in broth for hours. Interest? Strengthen the intestinal flora and arm yourself against external aggression, just like the dishes of our grandmothers; . By drinking it, you nourish your microbiota,” explains the specialist.
In addition to meat, the broth contains vegetables, aromatic plants and spices. All this makes a real cocktail of minerals, trace elements and vitamins, especially thanks to white radish and white and yellow onions. “If you want to include red onions in the broth, it’s better to keep the skin, which is rich in antioxidants. They will feed the intestinal cavity with an infusion,” recalls Marion Kaplan.
By drinking it, we nourish our microbiota
Marion Kaplan, biodietitian
Aromatic plants provide a dose of vitamin C, which is most needed in winter to protect us from diseases. As for spices, ginger strengthens our immune defenses, cinnamon sticks facilitate digestion and help eliminate toxins with their detoxifying action. Cardamom promotes digestion, but also fights fatigue.
When you taste the soup, the broth covers the rice noodles, thin strips of ribs and beef tenderloin and coriander. For those who may be afraid of rice noodles, replace them with konjac noodles, which contain no carbohydrates. And it remains to put the pot on the fire.
(1) Marion Kaplan is the author Paleobiotic, Ed. Thierry Souccar, 19.90 euros.
*Originally published in 2018, this article has been updated.
Source: Le Figaro
