Definition

1. Noun:
   • Thin stock / Thin bouillon: A light, clear liquid made by simmering meat, bones, or vegetables in water. It is less concentrated and has a lighter body than a full-bodied stock or broth.
   • Cooking liquid: The flavorful liquid resulting from boiling or poaching meats, often used as a base for soups, sauces, or for drinking directly.

Usage Examples

• Noun:
  • Nước xuýt gà rất tốt cho người ốm. (Chicken broth is very good for sick people.)
  • Cô ấy dùng nước xuýt bò để nấu súp. (She uses beef stock to make soup.)
  • Hãy vớt bọt để nước xuýt được trong. (Skim the foam so the broth will be clear.)

Advanced Usage

• In professional cooking, "nước xuýt" is the foundational liquid for many dishes. A high-quality "nước xuýt" is clear, not cloudy.
  • Nước xuýt ngon phải có vị ngọt tự nhiên từ xương. (Good stock must have a natural sweetness from the bones.)

Variants and Related Words

• Nước dùng (n): A more general term for broth or stock, often used interchangeably with "nước xuýt," though "nước dùng" can sometimes imply a more seasoned or finished product.

  • Nước dùng phở rất phức tạp. (Pho broth is very complex.)

• Nước lèo (n): A term commonly used in Southern Vietnam for a broth, often for noodles like hủ tiếu.

  • Nước lèo hủ tiếu có vị ngọt từ tôm. (Hủ tiếu broth has a sweet taste from shrimp.)

Synonyms

• Broth: A savory liquid made by simmering meat, fish, or vegetables.
• Stock: A liquid made by simmering bones, meat, or vegetables, often used as a base.
• Consommé: A clarified, rich broth.

Related Terms

• Hầm (v): to simmer or stew, the process of making "nước xuýt."

  • Hầm xương trong nhiều giờ để lấy nước xuýt. (Simmer bones for many hours to get stock.)

• Nước trong (n): the clear part of a broth or stock.

  • Chỉ dùng phần nước trong của nước xuýt. (Use only the clear part of the stock.)

1. Thin stock, thin bouillon