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The truth about the magical broth that many Vietnamese mothers love to use for their children

(Dan Tri) - Meat stock helps children eat well and is easy to digest, but it is not a "miracle drug". Children may be at risk of malnutrition if used incorrectly.

Báo Dân tríBáo Dân trí01/08/2025

In recent years, meat stock has become a familiar choice for many Vietnamese mothers in their children's weaning menu. With simple, easy-to-cook ingredients and the natural sweetness of meat and vegetables, this type of broth is trusted by many parents not only to help children eat more deliciously but also to aid in digestion.

Meat stock is a liquid made from meat and some bones, simmered over low heat for about 1-3 hours. It is a core ingredient in the GAPS diet, a nutritional approach to supporting digestive and nervous system recovery, initiated by Dr. Natasha Campbell-McBride.

Sharing with Dan Tri , Dr. Vi Thi Tuoi, Deputy Director of the Institute of Nutrition Research and Consulting, although recently popular, meat stock actually has many similarities with traditional broths of many cultures.

The biggest difference lies in the nutritional goals. While Vietnamese broth often aims for a light sweetness and clarity, meat stock focuses on gelatin, collagen and natural amino acids that are beneficial for the digestive system.

Meat stock is made from bone-in meats such as whole chicken, chicken neck, wings, chicken thighs; pork ribs; beef bones with meat; pork leg slices... accompanied by naturally sweet vegetables such as carrots, onions, squash, apples, potatoes, celery or sweet corn. All are simmered with filtered water over low heat for 1.5-3 hours.

Sự thật về thứ nước hầm thần thánh được nhiều mẹ Việt chuộng dùng cho con - 1

Meat stock has emerged as a miracle broth that helps supplement nutrition for children (Photo: Shutterstock).

After stewing, the meat and vegetables are filtered out, leaving behind the clear, rich broth that can be used as a base for porridge, soup, noodles, broth, etc. In particular, many Vietnamese mothers today use meat stock to cook porridge for their babies, making the dish rich without the need for seasoning.

Meat stock contains natural gelatin, a protein that helps restore intestinal mucosa, soothes the digestive system, and increases nutrient absorption. In addition, this broth is rich in glycine, an important amino acid for immune function, anti-inflammatory, and liver cell protection.

Compared to regular meat broth, meat stock is more nutritious and easier to digest. Not only for children, this type of broth is also suitable for many other subjects such as the elderly, dieters or people with digestive diseases, helping to increase appetite, warm the stomach and effectively support physical recovery.

Although it is a healthy ingredient, meat stock is not an all-powerful "superfood". Some mothers tend to abuse it, using meat stock to completely replace water and protein from other foods in their baby's diet. This poses a risk of nutritional deficiencies because this type of water does not provide enough vitamins, minerals, fiber or complete protein like lean meat, fish, and eggs.

According to Dr. Vi Thi Tuoi, meat stock should only be a supplement, helping to increase flavor and aid digestion. Parents should not replace vegetables, meat, and fish in the main diet with this type of broth.

Also, many people confuse meat stock with bone broth.

"Unlike bone broth, meat stock doesn't need to be cooked for long and doesn't use a lot of bones or seasonings.

Bone broth is stewed from bones for a long time (8-24 hours), rich in collagen but heavier and harder to digest. Meanwhile, meat stock is cooked more gently, puts less pressure on the stomach and is suitable for people with sensitive digestive systems," the doctor distinguished.

Because meat stock does not contain preservatives, it needs to be handled and stored properly to ensure hygiene and safety.

After cooking, the broth should be cooled quickly within 2 hours, stored in the refrigerator and used within 3-4 days.

If not used immediately, parents should divide the broth into jars, zip bags or ice cube trays and store in the freezer, best used within 2-3 months. When using, defrost in the refrigerator overnight, when reheating, boil for at least 1 minute.

In addition, parents should not refreeze thawed portions and need to ensure that the tools used to take out meat stock are clean and dry to avoid cross-contamination.

Source: https://dantri.com.vn/suc-khoe/su-that-ve-thu-nuoc-ham-than-thanh-duoc-nhieu-me-viet-chuong-dung-cho-con-20250801001755714.htm


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