Hu Tieu My Tho – Southwestern Vietnam Delicacy

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Tien Giang – one of the 9 provinces belonging to the Mekong Delta, is a popular destination for tourists to explore the South of Vietnam. It’s famous for not only diverse eco-tourism destinations like fruit laden Thoi Son Islet or ancient pagodas, but also a fantastic kind of rice noodles called Hu tieu My Tho which means the noodles (Hu tieu) made in My Tho (Tien Giang Province).

Thoi Son Islet, My Tho, Tien Giang (Photo: dlbentre.blogspot.com)

The Speciality of Ingredients

Unlike Hu tieu Nam Vang or Hu tieu Sa Dec, the major ingredient which creates a unique taste of Hu tieu My Tho is clear tapioca noodles (Hu tieu dai) made from 100% rice. Rice is ground in water to make flour before being spread into wet rice paper cakes. Those cakes will be dried and then cut into threads of noodles. Normally, rice paper cakes will be dried from morning to 2 p.m, so each thread of noodles is very small, dry, tough and fragrant. It is said that the most delicious Hu tieu My Tho must be made from Go Cat Rice in My Phong Village on the outskirts of My Tho.

Hu tieu dai (nkfood.vn)

Besides, the sweetness of the noodle soup is made from white turnips, minced meat and pork marrow bones braised in many hours with some unique spices. Some restaurants add dried shrimps and dried shredded cuttlefish to make the soup more tasty.

A bowl of Hu tieu My Tho usually contains some small thin sliced pork, minced meat, pork bone and liver. Moreover, the dish can be served with bean sprouts, scallion and dried shallots. Usually, a Vietnamese will add a little lemon juice, chili and soy sauce or house-made chili sauce (traditional vinegar, garlic and chili) into the soup to make it more tasty.

A bowl of Hu tieu My Tho (Photo: vngo.vn)

Moreover, Hu tieu My Tho has another version called Hu tieu Kho (Dry Rice Noodles), which is a bowl of dry rice noodles with pork and vegetables (basically the same ingredients as the traditional one’s) accompanied with a bowl of the soup. It means that the traditional version of Hu tieu My Tho is splitted into two parts – raw ingredients and the soup. Sometimes, the noodles of Hu tieu Kho is added a special sauce to make it more yummy!

Hu tieu kho My Tho (Photo: hutieuvietnam.blogspot.com)

The reputation

Hu tieu My Tho has been famous since the 1960s thanks to the success of dry rice noodles and the effort of well-known cooks in My Tho. The most popular recipe to cook noodle soup from shinbone, pork, squids, additives and seasonings was revealed by Chef Ba Chau; it was later adapted by a famous restaurant on Trung Trac Street, My Tho.

People who cook Hu tieu My Tho are supposed to be clever at marketing. They put their stove and cooking tools in a food cart in order to attract the attention of people in a far distance. Besides, the charming aroma of the soup makes it difficult for people crossing there to refrain from dropping by to try a bowl.

Hu tieu My Tho does not only feature the Southwest of Vietnam but it is also popular nationwide. So if you are planning to travel to Southern Vietnam, do not forget to try this cuisine to experience the taste of the Mekong Delta.

Recommended addresses

Sau Sen restaurant , 108 Tran Hung Dao Street, District 6, My Tho, Tien Giang Province

You can also drop in other noodle stores when driving along National Route 1A from Trung Luong to Rach Mieu Bridge.

Hope that you enjoy it!

Nhi Nguyen


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