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WHY IS THE FISH NOODLE SOUP IN THE WESTERN OF VIETNAM SO APPETIZING...?
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No meat, low fat, no monosodium glutamate (MSG). The first restaurant chain in Ho Chi Minh City with its orientation toward cuisine for the sake of health is popularly known by its brand name BUNCAMITA.
Meat and fat are the main agents which cause obesity and related diseases. Therefore, Vietnam’s western fish noodle soup with its natural flavor and taste of fish flesh, intermingled with the attractive taste of fish sauce, the hot taste of ginger, red pepper and the flavor of cumquat, which are all mixed with Eurep-GAP standard fresh vegetables and roots to create an extremely delicious dish in which a Yin-Yang balance is maintained. If fresh vegetables and fish stand for Yin, ginger stands for Yang. Both of them create an essential balance for the eater. It is widely said that the Vietnam’s western fish noodle soup taste is natural, common, close and typical of the Mekong river delta. The attraction of a bowl of noodle soup at BUNCAMITA is enhanced by a complimentary cup of hot ginger tea in an airy space embellished with beautiful girls in traditional Ba Ba dress. All of these remind us a beloved and unforgettable rural homeland.
Enjoying Vietnam’s Western fish noodle soup, a specialty of the Mekong river delta, you may also “communicate” with Fish Spring-rolls and be “strengthened” with Fish paste, or you may experience a “joyful feeling” with well-fried Seafood rice and especially fall into a “passionate feeling” with Thac Lac fish hot-pot…, all creating a typical feature of BUNCAMITA.
EATING FISH TO MAINTAIN GOOD MEMORY AND REDUCE CANCER RISK
Researches done by American scientists once again affirm that fish is the food for brain. Experts from Tufts University say that people who eat much fish will reduce 50% of Alzheimer risk (a type of memory loss) and schizophrenia.
Docosahexaenoic Acid (DHA) – a fatty acid found plentiful in fish - is capable of preventing schizophrenia and is an important component to help the central nervous system work properly. This acid helps to protect the heart and the circulatory system (Healthday).
In another study, experts at Harward Community Health University (America) have analyzed data from 22,071 men, who are the volunteers, for 18 years. The study results show that those who often eat fish reduce 40% of the risk of large intestine cancer throughout 19 years. The risk will be further reduced by 13% if fish is present in daily meals 2 times/week. “We know that eating fish regularly may reduce the risk of fatality caused by coronary thrombosis. Our analytical results may be another reason for you to put fish in your daily meals”, said Mega Phillips, a doctorate postgraduate and research group head.
Flesh of many fishes is rich in OMEGA-3, fatty acid which are capable of resisting a type of enzyme named Cyclooxygenase-2 (COX-2). COX-2 is an agent which speeds up the inflammation process – a main cause resulting in the development of tumors.
(VNEXPRESS)
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