The origin of the word 'broth'

In Southern Vietnam, when people mention broth, they immediately think of "hu tieu nuoc leo" (noodle soup with broth). This type of broth has nothing to do with bun nuoc leo (noodle soup with broth), due to the different preparation methods: the broth (in hu tieu) is made from simmering meat and spices; while the broth (in bun nuoc leo in Soc Trang ) is made from boiling fish sauce, shrimp, snakehead fish, and spices.

In Central Vietnam, there is also a type called "nước lèo," but it is completely different. This is " Hue 's dipping sauce, made with sweet soy sauce, chili powder, fish sauce, pork bone broth, sugar, MSG, rendered fat, dried onions and garlic, roasted peanuts and sesame seeds, pork liver, with a rich sweet, nutty, fragrant and spicy flavor, used as a dipping sauce for some Hue specialties" (Nguyen Nhu Y's Great Vietnamese Dictionary , 1999).

In the Nôm script system, there are several words with different meanings, for example, lèo (料, 撩, 𫃼, 繚) meaning a rope for tying sails or kites (for control); lèo (僚): a rope for hanging prizes; lèo (了, 𦫼) in lèo heo (desolate, deserted, sad); lèo (尞, 繚) in lèo chạm (a carved line on the edge of a cabinet or bed); or lèo meaning without obstacles (straight in one go). In addition, there are lèo tèo (sparse); lèo lá (not simple); thèo lèo (gossiping); lèo nhèo (not neat). ù lèo (a type of card game like chi chi to tom…)… Most notably, the word lèo (膫) in "nước lèo" (broth), which appeared around the 19th century, means "meat broth" ( Helping to read Nôm and Sino-Vietnamese by Anthony Trần Văn Kiệm (2004).

Some argue that "nước lèo" is an archaic word that originated in Northern Vietnam and is no longer in use today, but it was introduced to Southern Vietnam and has been used ever since.

Unfortunately, the above statement is highly subjective and lacks any evidence to show that "nước lèo" was the term that first appeared in the North, and was later replaced by "nước dùng" .

In our opinion, the broth is associated with the noodle soup dish brought to Southern Vietnam by the Chinese, starting in Quang Nam province and gradually spreading throughout the South ( Tri Dien (池田), p. 18). In Cantonese noodle soup, there is a type of broth called lo zhi (滷汁). Zhi (汁) means water, liquid; while lo (滷) is the main broth (i.e., the main sauce, combined with spices), used repeatedly to boil or simmer bones and meat. The Vietnamese mispronounced lo (滷, lou5) in Cantonese as leo , to refer to the seasoned broth poured over noodle soup, vermicelli, or noodles...

In English-speaking countries, broth is called stock, broth, or soup base ; in French-speaking countries, it's called fond and bouillon ; in Japan, it's called dashi (出汁); and in Korea, it's called mitgukmul (밑국물). Although the preparation methods and ingredients differ somewhat, these broths are used similarly to fondo (Spain); fondi di cucina (Italy); or fond or stok – broths that the Turks derive from the French and English words fond and stock . In Romania, broth is called fondul , sometimes supă de oase or supă de bază , and they even use the English word stock .