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Rice noodle soup (Hủ tiếu) is as familiar in the Mekong Delta as pho is in the North. Along the roads from Vinh Long and Can Tho to An Giang and Ca Mau, tourists can easily find numerous rice noodle soup stalls, bustling with activity from morning till night.
In Can Tho , especially in the former Cai Rang district, the craft of making rice noodles is still preserved as a traditional occupation. Among them, "Six Hoai's Rice Noodle Factory" owned by Mr. Huynh Huu Hoai is considered the most famous stop for tourists.
Located just about 1km from Cai Rang floating market, this noodle factory not only preserves the traditional noodle-making method but also creates many new and unique products such as multi-colored noodles made from natural ingredients, and especially the unique noodle pizza.


Having worked at the facility for over 10 years, Ms. Kim Ba (54 years old) said that a batch of rice noodles goes through many meticulous steps: grinding the flour, mixing the batter, making the noodles, drying them, cutting them into strands, and then drying them again until they are completely dry.
To create eye-catching colors for the rice noodles, the owner uses turmeric powder, dragon fruit, pandan leaves, butterfly pea flowers, etc., and mixes them directly into the flour from the initial stage.

According to Ms. Kim Ba, the most challenging part is making the pancakes. "The cook must be very quick; even a few seconds' delay when lifting the pancake out of the steamer will cause it to tear. The batter only steams for about 30 seconds, so skill determines the quality of the entire batch," she shared.
During their visit, tourists can also directly participate in processes such as making the rice paper wrappers and cutting the dried rice paper into strips. This authentic experience allows many tourists to better understand this traditional craft, which may seem simple but requires meticulous effort and patience.

However, what visitors remember most about Sáu Hoài's restaurant is not just the colorful rice noodles, but the unique and creative rice noodle pizza. This dish helps Western Vietnamese rice noodles break free from familiar dishes like rice noodle soup or dry rice noodles.
Instead of using wheat flour like Italian pizza, the base of noodle pizza is made from rice noodles. The dough is fried in hot oil until golden brown, slightly puffed up, and shaped into a round form similar to a traditional pizza base.
The biggest difference lies in the topping. Instead of cheese, ketchup, or sausage, the noodle pizza combines fried eggs, tender braised meat, topped with roasted peanuts, fried onions, and a little chili sauce.
The simple yet harmonious layers of topping create a flavor that is both familiar and unique. Despite being a fried dish, it's not at all greasy thanks to the accompanying lettuce.
The dish's appeal also lies in the experience. Visitors can witness firsthand the process of making the crust, frying the pizza, and decorating the toppings right on the spot. Each noodle pizza is sold for 50,000 VND.

Jennifer Harder (a Canadian tourist) said the dish was very impressive, completely different from any pizza she had ever eaten before. "The crust was crispy, the meat was tender, and the egg was rich," she commented.
Starting from a family-run noodle shop, Mr. Sau Hoai has transformed the traditional craft into an attractive tourist destination, while simultaneously breathing new life into the Western Vietnamese noodle dish with his unique creativity.

Source: https://vietnamnet.vn/mon-pizza-ngon-gion-doc-la-keo-du-khach-do-ve-lo-hu-tieu-o-can-tho-2471241.html






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