Adding Fish Sauce to Boiling Food
Many home cooks have a habit of adding fish sauce towards the end of cooking when the dish is almost ready and boiling vigorously. However, this is an incorrect cooking method. Adding fish sauce to a vigorously boiling dish will cause the amino acids in the seasoning to break down, resulting in a loss of nutrients and the distinctive aroma and sweetness of the dish.
The best practice is to season with fish sauce after turning off the heat. This way, you preserve both the health benefits and the intended flavor of the dish.
Using Fish Sauce for Infants Under One Year Old
According to nutrition experts, infants under one year of age should not consume fish sauce. Their kidneys are still immature and not fully developed, making them unable to handle the high salt content of fish sauce. Additionally, parents should refrain from using flavor enhancers such as MSG or seasoning mixes in their infant’s food. Consuming salt and fish sauce at this early age can negatively affect the child’s liver and kidneys, so it’s best to avoid them.
Overusing Fish Sauce in Dishes
While fish sauce is a familiar ingredient, consuming excessive amounts can overwork your liver and kidneys, impacting your overall health. Maintaining a habit of eating overly salty food can harm these organs. Therefore, it is advisable to consume food with moderate salt levels to promote better health.
The Whole Family Sharing One Bowl of Fish Sauce
In Vietnamese culture, it is common to find a bowl of fish sauce on the dining table for the entire family to share. However, if one family member is infected with the Helicobacter pylori (HP) bacteria and dips their food into the shared bowl, it can spread to the others. Even at weddings, where ten strangers share a table and a bowl of dipping sauce, just one infected person can potentially transmit the bacteria to everyone else.
HP is considered the primary cause of stomach inflammation, ulcers, and even stomach cancer. Since 1994, the World Health Organization (WHO) has classified HP as a Group I carcinogen for stomach cancer.
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