nước xuýt

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The Vietnamese word "nước xuýt" refers to a type of thin stock or bouillon, which is a light broth made by simmering meat, bones, or vegetables in water. It is often used as a base for soups, sauces, and other dishes to add flavor.

Usage Instructions:

• "Nước xuýt" is commonly used in Vietnamese cooking to enhance the taste of various dishes. It is especially important in noodle soups like "phở" or "hủ tiếu," where the broth is a key component.
• To make "nước xuýt," you usually simmer ingredients for a long time to extract their flavors.

Example:

• In a sentence: "Để nấu phở, bạn cần chuẩn bị nước xuýt từ xương bò." (To make phở, you need to prepare a thin stock from beef bones.)

Advanced Usage:

• In more advanced culinary contexts, "nước xuýt" can be adjusted by adding herbs, spices, or additional ingredients to create more complex flavors. Chefs might use "nước xuýt" in gourmet dishes or fusion recipes.

Word Variants:

• "Nước" means "water" or "liquid," and "xuýt" can imply something that is thin or light. Together, they emphasize the lightness of the broth.
• There are other types of broths in Vietnamese cooking, such as "nước dùng," which is a richer stock made with more concentrated flavors.

Different Meanings:

• While "nước xuýt" primarily refers to a thin broth, it can also imply a broth that is not very flavorful or has been diluted. Context is important in determining the intended meaning.

Synonyms:

• "Nước dùng" – a richer broth or stock.
• "Nước lèo" – another term for broth, often used in the context of soups, especially in southern Vietnamese cuisine.

Academic

1. Thin stock, thin bouillon