While many believe that squeezing lime into noodle dishes like bún and phở enhances the flavor, Indian culinary experts warn that hot water can destroy the vitamin C in lime.
Squeezing lime into hot foods, especially soups like bún and phở, has become a “hot” topic on domestic culinary forums lately, following Indian culinary expert Juhi Kapoor’s advice to avoid squeezing lime into hot dishes.
Juhi Kapoor states that using lime in daily meals is a good habit because lime is rich in vitamin C, an essential nutrient that the body needs to intake daily. Since the body does not store or produce vitamin C, supplementation is crucial for good immunity and can even increase longevity. However, she notes that many people do not fully understand vitamin C – a substance that is very sensitive and easily destroyed by heat. “That is why you should not add lime juice to piping hot or boiling food,” Juhi adds. In fact, many people tend to squeeze lime while cooking hot dishes like curry or lime tea, inadvertently causing the vitamin C in the lime to be lost, leaving the food with only a sour taste, devoid of vitamin C. Instead, you should let the food cool down before squeezing lime into it.
Phở in Saigon. (Photo: Instagram openmymindforfood)
Professor Savinder Kaur, Deputy Head of the Department of Food Technology and Nutrition at Lovely Professional University (India), agrees with Juhi Kapoor. He explains that lime is one of the foods that provide abundant vitamin C, which helps with iron absorption when added to the diet. However, vitamin C, or ascorbic acid, is very sensitive to temperature and light. It can degrade at 30 degrees Celsius, with the highest degradation occurring at 85-95 degrees Celsius. Therefore, squeezing lime into hot food can destroy vitamin C and its enzymatic activity.
This opinion has sparked controversy in food and travel groups in Vietnam, as squeezing lime into steaming bowls of bún or phở is a beloved culinary habit for many. Most diners believe that they cannot wait for the bún or phở to cool before adding lime, as these dishes are best enjoyed hot, especially on chilly mornings. “I know squeezing lime into phở is wrong. I am very afraid of being wrong, but losing flavor is what I fear the most,” commented Facebook user Long life stories. Meanwhile, many argue that there are plenty of ways to supplement vitamin C, such as drinking orange or lime juice or taking supplements, and it is not necessary to get every bit of vitamin C from a tiny slice of lime squeezed into a bowl of phở.
A phở restaurant in Hanoi that does not serve lime. (Photo: Parsley).
Additionally, there are many who support the experts’ views, mentioning a well-known phở restaurant in Hanoi that never serves lime. Diners who want a hint of sourness can add a spoonful of garlic vinegar instead. Many believe that squeezing lime into hot phở not only destroys vitamin C but also diminishes the aroma of the beef and the original flavor of the broth.
Vitamin C is essential for health and beauty, boosting immunity, improving iron absorption, and promoting healthy skin, hair, and eyes. Therefore, everyone should intake vitamin C daily in appropriate amounts based on their health conditions.
