Along with Sa Dec and Nam Vang noodle soups, Hu Tieu My Tho - My Tho noodle soup - is a well-known noodle dish in the south. The dish is known for its thin, chewy texture and savoury, sweet broth.
Tu, who is a long-time noodle seller, said that My Tho noodle soup appeared in the 1960s. The My Tho noodle soup has gained popularity over time and is a favourite among visitors to Tien Giang Province, in the Mekong Delta.
The sweet, fragrant, and rich broth, as well as the tasty noodles astound diners. Tu explained that pork bones, dried squid, dried shrimp, and white radish, are the key ingredients in the broth. Shrimp, pork liver, pork intestine, ground pork, and sliced pork, are all essential toppings for this dish.
My Tho noodle soup is served with a side dish of raw bean sprouts, lettuce, celery, fried onion, lemon, chilli, pepper and satay.
The cook will briefly blanch the noodles in boiling water after customers place their orders. The noodles will become soft and mushy, and taste bad if they are cooked for too long. The vendor will then put the noodles in a bowl, top them with soy sauce, fried onions, and some pork fat, and mix thoroughly. This contributes to the noodles' sparkling, and appealing appearance.
A bowl of My Tho noodle soup usually has a lot of ground pork in it. After mixing the noodles, the vendor continues to add the stir-fried ground pork. If diners choose to eat the noodles in the form of soup, the seller will add the toppings, and then pour the broth in. Finally, some scallions, fried pork fat and fried shallots are added for extra flavour.
