Vietnamese chiken rice noodle (pho)배트남 닭 칼국수

The representative spice that is indispensable in Thai, Chinese, and Vietnamese food is 'Corriander' (coriander). It is a commonly used ingredient like chives in Korea. The peculiar flavor of Vietnamese rice noodles is the volatile oil called linal wool contained in coriander. It is characterized by its characteristic pungent and spicy aroma and taste. The alkaloids contained in coriander stimulate the secretion of digestive juices and eliminate gas in the stomach and abdomen. It is for this same reason that if you eat Vietnamese rice noodles when you have a stomachache after drinking alcohol, you will feel better. Coriander is also rich in vitamin C, calcium, magnesium, potassium and iron. It is also good to use when making soups, stews, tempura, etc. to get rid of the fishy smell. Tom yum kung, a Thai dish, mainly uses a spice called lemongrass along with cilantro. It contains citral volatile oil and has a lemony scent. The geraniol and limonin ingredients in Lemongrass have antibacterial action against bacteria such as Escherichia coli and Salmonella, so if you eat it when you have stomach pain, it relieves symptoms. In addition, it has headache relief, antipyretic and antioxidant effects.