Thit

Thit is a Vietnamese noun meaning meat or flesh, referring to the edible animal tissue used as food. In standard Vietnamese spelling it is written as thịt; in non-accented text it may appear as thit. The term serves as a generic label for the meat of various animals and is used in many compound phrases to identify specific types of meat.

It is used with animal names to denote specific meats: thịt bò (beef), thịt heo (pork), thịt gà (chicken), thịt vịt (duck), thịt cá (fish). Common culinary phrases include thịt kho tàu (braised pork with eggs), thịt xào (stir-fried meat), thịt rang (seasoned fried meat), and thịt nướng (grilled meat). In everyday language, people also say miếng thịt to refer to a piece of meat.

Meat plays a central role in Vietnamese cuisine, where it is often balanced with herbs, vegetables, and rice. Pork is particularly prevalent, followed by beef and chicken. Regional styles vary in preparation and flavor, from northern noodle soups that feature beef or chicken to southern braises and street foods that highlight pork.

Nutrition and safety: Meat is a primary source of protein and other nutrients. Proper handling, storage, and thorough cooking are emphasized to reduce the risk of foodborne illness. Consumers typically buy fresh or preserved meat from markets or stores and prepare it through boiling, grilling, frying, or braising.