Sa Dec noodle soup

On a cool early morning, there's nothing better than starting the day with a steaming bowl of Sa Dec noodle soup. The clear broth, topped with a few pieces of pork, minced lean meat, shrimp, pork heart, and liver, along with lettuce, onions, bean sprouts, and chives, creates a fragrant aroma.

Sa Dec dry rice noodles evoke fond memories for many people.

Sa Dec rice noodle soup evokes fond memories with its wonderfully delicious broth, rich and flavorful, made from plenty of pork bones. Beyond the broth, this dish is also craved for the perfect combination of its smooth, white, soft noodles – firm, not mushy, not sour, with just the right amount of natural chewiness – made from fresh, high-quality rice flour from the over 100-year-old Sa Dec rice flour village.

According to the people of Sa Dec City (Dong Thap province), nature has blessed this land with abundant freshwater, neither salty, brackish, nor acidic. Thanks to this, the region has the famous Sa Dec rice market, creating ideal conditions for the development of the flour-making industry. Sa Dec flour has long been a popular ingredient in dishes such as pho, vermicelli, and hu tieu, supplying not only the domestic market but also exporting worldwide .

At a Sa Dec noodle soup restaurant, diners have two options to choose from: dry noodles and noodle soup, both equally appealing. For noodle soup, the key to success lies in the broth. For dry noodles, the quality depends on the owner's secret recipe for a sweet and sour sauce.

Depending on the location, Sa Dec dry rice noodles can be served on a plate or in a bowl. However, if the owner is from Sa Dec, the dish will definitely be served on a plate. A plate of dry rice noodles includes a layer of blanched bean sprouts at the bottom, followed by chewy rice noodles that don't get soggy, a few slices of meat, heart, liver, some raw chives, and roasted peanuts… The thick, sweet and sour sauce is poured over everything. A bowl of broth with plenty of onions, pepper, and a few slices of meat is always included. For a more luxurious experience, the broth can be made with large pork bones… nothing beats that. When eating dry rice noodles, remember to mix everything well so the noodles absorb the sauce.

For connoisseurs of Sa Dec noodle soup, the accompanying soy sauce must be the rich, high-quality, thick soy sauce produced by the monks of Phuoc Hue Pagoda (Ward 1, Sa Dec City).

According to many restaurant owners, whether dry or with broth, the secret to making quality rice noodle soup is to quickly blanch the noodles in boiling water, avoiding blanching them for too long, as the noodles will easily become mushy, break easily, and lose their delicious taste.

Once you've tasted Sa Dec noodle soup, you'll never forget it. In Sa Dec City, noodle soup stalls are always packed with customers, offering very reasonable prices. If you want something "fancy," you can order a bowl of noodle soup costing tens of thousands of dong, while for a more budget-friendly option, try Mrs. Sam's stall for only 8,000 dong per bowl. However, whether it's a budget-friendly or upscale place, Sa Dec noodle soup is always prepared deliciously by the descendants of famous old noodle soup stalls like Chi Ky, Chi Thanh, Chu Ca, and Van Di…

Nowadays, Sa Dec noodle soup restaurants are no longer confined to Dong Thap province but can be found in many provinces and cities across the country. Each restaurant has its own secret recipe, but together they have created the famous Sa Dec noodle soup brand that is well-known far and wide.

Sa Dec noodle soup has been included in the top 100 Vietnamese specialties and top 100 Vietnamese gifts for 2020-2021, as announced by the Vietnam Record Organization (Vietkings).

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