Hu Tieu (My Tho noodle soup) is a traditional dish, so specific to Southern Vietnam. As a Chinese long-aged dish, this food was reciped to taste My Tho delta people to become well-known nationwide.
Back in the 1960s, a shop in My Tho, 70 km from Ho Chi Minh City started serving this dish. Ever since then, its reputation has grown to become a very well known meal in Vietnam. It is said that the most delicious noodle soup is made with Co Cat rice, from the most famous rice growing area of My Phong village, a suburb of My Tho City.
My Tho seafood noodle soup is different from Chinese noodle soup, Nam Vang soup, as well as Hue beef noodle soup. The intersting thing is its secret recipe. In stead of herbs and lettuce, you will be tried the flavour of soy bean, lemon, chili, and soy sauce. Read more: Saigon to Phu Quoc via Mekong Delta | Mekong Flussreisen
How does it taste?
The sweet aroma of the broth comes from the meat, dried squid, and special condiments. Not less important is the broth to cook from shinbone, pork, squids, additives and seasonings to taste subject to family secret as revealed by Chef Ba Chau to a well-selling shop in Trung Trac Street, My Tho City.
Taken as a national dish and something to recollect the delta land of My Tho, this noodle soup reciped in the Southern cuisine is second to none in meeting with various appetites of both oriental and western diners.