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Saigon cinnamon (Cinnamomum loureiroi, also known as Vietnamese cinnamon or Vietnamese cassia and quế trà my, quế thanh, or " quế trà bồng" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia. Saigon cinnamon is more closely related to cassia than to Ceylon cinnamon , though in the same genus as both.
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The two spices are high in antioxidants, which can help with inflammation and blood sugar.
Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may be used usually in stick form, sometimes in powder form in pho restaurant franchises overseas), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. [61]
Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. [1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and ...
Health benefits: Few studies have examined the effects of ginger tea specifically, but various ginger preparations have been shown to help alleviate pregnancy-related nausea.
Vietnamese medicine typically does not require complicated decoction seen in Chinese medicine. [5] Even common herbs and vegetables like rau răm (Vietnamese coriander), kinh giới (Vietnamese balm), cải cúc (crowndaisy), rau muống (water spinach) [6] are used. [7]
On April 30, 1975, the South Vietnamese stronghold of Saigon — now known as Ho Chi Minh City — fell to communist forces. It marked the end of the Vietnam War.