Скачать или смотреть 🔬 Why salt your veggie water before blanching?

🔬 Why salt your veggie water before blanching?
Because there’s real science behind how a little bit of salt can go a long way...

🟢 It preserves the vibrant colors:
Salting raises the boiling point slightly, helping the veggies cook fast enough to set their color before the natural acids can dull it. It also forms a light outer barrier to reduce pigment loss.

🧂 It enhances texture & flavor:
Salt slightly toughens the cell walls (no mushy veggies here) and seasons from the inside out during the brief blanch. Just make sure you don't boil it for too long... the veggies will finish cooking in the stir-fry!

Result? Veggies that are vibrant, crisp, and perfectly seasoned—especially if you use our Hủ Tiếu Soup Base which contains all the umami (fish sauce, shallots, salt, sweetness).

Make sure to check out our Pork Flavored "Hu Tieu" Soup Base on QUOCVIETFOODS.COM! We also carry a Vegan Certified version 🌱

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