A bowl of Bun Bo Hue in Hue, Vietnam.
A very good and typical soup from Vietnam: made with rice noodles, beef and some vegetables.
In this one, tasted right in the city of Hue (hence the name) it also has some minced meat cooked like a meatball.
Today I'm going to tell you about a word that is also entering our culinary culture: umami.
If you don't know, it's the 5th flavor that the human mouth can perceive. And in Asia, with all the glutamate they use in their cuisine, it's a very dominant flavor.
Do you like Vietnamese and Asian cuisine?
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
In Japanese, it means “tasty” and specifically indicates the taste of glutamate, which is particularly present in foods such as meat, cheese and other protein-rich foods. Like other sweet and bitter receptors, umami is recognized mainly by receptors associated with G proteins. In particular, a metabotropic receptor consisting of a T1R1 and T1R3 dimer has been identified.
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