My Tho specialties are delicious, full of the flavor of the West, tourists love to enjoy them

My Tho noodles

Hu tieu is a dish not to be missed when visiting My Tho. One of the recognizable features of this dish is the small, chewy noodles with a slightly sour taste, made from Go Cat rice in My Phong commune, My Tho city.

A bowl of authentic My Tho noodles usually has a lot of minced meat. After mixing the noodles, the seller puts the pre-fried minced meat on top. In case the customer chooses to eat noodles in a soup, the seller will arrange the ingredients such as: sliced pork, liver, shrimp, squid, quail eggs, ... on top, then pour the broth into the bowl, and finally sprinkle some green onions, pork rinds, fried onions, ... to add aroma.

Old vermicelli salad

Bun goi gia is one of the famous dishes of Tien Giang province in general and My Tho city in particular. Hearing the name of this dish, many tourists may wonder whether this is a vermicelli dish or a salad dish. According to the explanation of the locals, this dish originated from the spring roll dish with typical ingredients such as: vermicelli, shrimp, boiled meat, raw vegetables, ... However, instead of rolling, people put everything in a bowl and eat it by and (lua) like rice. Due to the pronunciation of the Western people, the word "and" has changed to "gia", and from there the name bun goi gia was born.

The vermicelli tastes quite similar to vermicelli with fish sauce, the broth is sour and light and is cooked with tamarind. In the past, Tien Giang people ate dry vermicelli, the broth was kept in a small bowl. But now, many places have changed it by pouring the broth directly into the vermicelli. This dish is often eaten with silver shrimp, peeled shrimp or king prawns. In addition, a full bowl of vermicelli also has ribs and thinly sliced pork belly. When eating, diners can add water spinach, shredded banana flower and chives.

Patch cake

Banh va, also known as banh gia, is a famous specialty in My Tho. There are many different explanations for the name of the cake, but the two most popular are the following. Many opinions say that the name "banh va" comes from the tool used to pour the cake batter into the pan, it has the same shape as a ladle, so it is called banh va. Meanwhile, some people think that because one of the main ingredients to make banh bao includes bean sprouts, the dish is called "banh gia". At first glance, banh va looks quite similar to Ho Tay shrimp cake, but when enjoying it, diners will easily recognize the difference between the two dishes.

Delicious Banh Va is a combination of many rich ingredients including: Lean pork, shrimp, bean sprouts, black fungus, peanuts, rice flour, tapioca flour, green beans, ... These simple, easy-to-find ingredients, through the talented and creative hands of the local people, have created delicious cakes, attracting diners from near and far.

Tan Phong rice snail

Tan Phong rice snail is also one of the attractive specialties of My Tho. This type of snail has a jade green color, firm, plump meat and when boiled has an irresistible delicious aroma. The reason this type of snail is named rice snail is because the outside of the jade green snail shell has a circular swirl. After boiling, a white fat grain appears at the top of the snail shell that looks like a grain of rice, so the locals here call it rice snail. Gradually this name became popular and known by many people everywhere. However, the origin of this name is still a mystery.