My Tho noodles - famous specialty of Tien Giang

Besides the sweet and fragrant broth of the Western region, the dish also scores points thanks to the small, dry, chewy and crispy rice noodles.

Hu Tieu My Tho is a famous brand in the South, along with Hu Tieu Sa Dec and Nam Vang. This is one of the dishes that can be used for all three meals: breakfast, lunch and dinner, very familiar to people in the Southwest.

Diners can enjoy My Tho noodles mixed dry, with a bowl of broth containing sliced ​​meat, liver, intestines, shrimp, and eggs. Photo: Khanh Thien

Ms. Tu - a long-time noodle seller - shared that My Tho noodle appeared around the 60s of the 20th century. Over time, the name My Tho noodle has become one of the famous specialties in Tien Giang , known and loved by many tourists.

One of the recognizable features of this dish is the small, dry, chewy, crispy noodles with a slightly sour taste, made from Go Cat rice in My Phong commune, My Tho city. This is a type of rice that when mixed with water, then heated and dried, will be cut into chewy noodles.

In addition to the characteristic noodles, Hu Tieu also impresses with its sweet, fragrant, and rich broth. Ms. Tu revealed the secret to having the most delicious broth, which definitely cannot be without marrow bones, dried squid, dried shrimp, white radish, and some other ingredients. In particular, this dish also has sliced ​​meat, minced meat, liver, shrimp, etc. along with bean sprouts, lettuce, celery, fried onions, lemon, chili, pepper, and satay.

My Tho noodles are small, chewy and crispy, made from Go Cat rice, My Phong commune. Photo: Khanh Thien

When customers order, the seller will blanch the noodles in boiling water for a few minutes. If left too long, the noodles will become mushy or soft, not delicious. Then, the seller will put the noodles in a bowl, add some pork rinds, fried onions, soy sauce and mix well. This method helps the noodles become clear, shiny and eye-catching.

A bowl of My Tho-style noodles usually has a lot of minced meat. After mixing the noodles, the seller continues to add the pre-fried minced meat on top. If the diner chooses to eat noodles in liquid form (the broth is poured directly into the bowl), the seller will arrange the "toppings" such as sliced ​​pork, liver, intestines, shrimp, squid, quail eggs... on top, then pour the broth in. Finally, sprinkle some green onions, pork rinds, fried onions... to add aroma.

Some other diners choose to enjoy My Tho noodles dry (without broth). The seller will scoop the broth into a separate bowl, with meat, liver, shrimp, intestines, onions and pepper inside... The freshly blanched noodles will be mixed with a little soy sauce, vinegar and sugar to harmonize the spices and eaten with the bowl of broth.

If you like a strong taste, you need to mix a dipping sauce with ingredients such as soy sauce, a little lemon, sugar, add fresh chili or satay. All of these ingredients are already placed at the dining table for diners to mix according to their preferences. The dipping sauce can be dipped with the accompanying "topping".

The indispensable "toppings" in a bowl of My Tho noodles include tripe, liver, heart, sliced ​​meat, shrimp, quail eggs... Photo: Khanh Thien

Nowadays, My Tho noodle soup has become familiar and close to many people. In Ho Chi Minh City, if you like this dish, you can visit the shops on Cach Mang Thang Tam Street (Tan Binh District), Hung Vuong (District 5), Le Van Tho (Go Vap District), Hoa Mai (Phu Nhuan District)... The price of a bowl of noodle soup is from 35,000 VND.

Khanh Thien

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