Shrimp is one of the most important and well-developed seafood sources in East Asian, Vietnamese, and worldwide cooking. In commercial farming and wild fisheries In Vietnam, shrimp’s one protein source that is closely sought after. It’s used in several Vietnamese dishes, primarily as a protein source to help beef up noodle dishes, rice dishes, and more. Here’s a little bit as to why shrimp in Vietnamese is so popular and how it came to be used.
Let’s start with why shrimp is so well known and used in cooking. Shrimp’s been used for centuries across many cultures. When it comes to its nutrition, shrimp has some positives and negatives. Shrimp’s high in protein which is the predominant reason, as mentioned, that it’s chosen. Unfortunately, it’s also low in food energy and can be a significant source of cholesterol. In the positive column, shrimp also has a healthy impact on the circulatory system as it lacks saturated fat. Also, shrimp is high in omega-3s with low levels of mercury – very beneficial!
Shrimp can be prepared almost anywhere and with a variety of methods, ranging from barbequing to grilling, frying, baking, or boiling. In Vietnamese restaurants in Toronto such as TorontoPHO, we prepare shrimp by frying predominantly though we use a number of other methods as needed. Shrimp is sometimes used with salads, rice, or in other dishes. Alternatively, deep-frying it is another method of preparation sometimes used though we try to avoid this as more calories and cholesterol are added with this delivery.Read More