2. Limit consumption of meats

Eat lean cuts of meat

Eat a small portion of meat, about 3 oz (the size of your palm) each day

Eat soybean products; choose salmon,tuna, or poultry as an alternative to beef
and pork

When eating meat and fish, select baked and boiled

3. Preparation methods for cutting
down fat:

Trim off all visible fat on meat

Remove the skin from chicken and duck before cooking

Roast, broil, boil meat as an alternative to deep-frying

Do not re-use oil to fry

Limit your use of coconut oil when making “che” (Vietnamese dessert)

Use canola or vegetable oil (1-2 tablespoons) to stir fry. Use olive oil in
making salad dressings.

When cooking broth for Pho or Bun Bo Hue or stewed pork leave the broth in the refrigerator over night and skim the fat off the top the next morning before
cooking again