Hu Tieu My Tho – Asian Tasty Dish 2013

Hu tieu My Tho was first introduced to the region in the 17th century as an ancient Chinese noodle soup, and it has been popular in My Tho since the 1960s and has become a well-known Tien Giang delicacy over time.

The locally manufactured rice noodles, the toppings, and the broth are all part of the Hu tieu My Tho. The noodles are prepared from a native rice variety known as Go Cat, which has a crisp and slightly harsh texture. Sautéed minced garlic, ground pork, quail eggs, shrimp, pork liver, and lime juice are common toppings.

Beef, pork, and chicken bones are simmered for up to 8 hours with grilled onions, caramelized pineapple, dried seafood, ginger, and different spices of the Hu tieu My Tho. When eating the dry version of this noodle soup, the components can all be served in the same bowl, but the broth can also be served separately.

Because the major ingredients of the Hu tieu My Tho are noodles, broth, and toppings, this dish appears to be comparable to Bun Bo Hue (beef noodles), Pho, or other varieties of noodles. This meal, on the other hand, has a unique recipe that includes the greatest noodles produced from local rice known as Go Cat from My Phong commune, which is located in the northeastern suburb of My Tho city. This rice produces clear, tough, crunchy noodles that are rougher than other varieties of noodles but not as tough as vermicelli.

Customers can choose from a variety of toppings, including lean meat, seafood, barbecue pork, quail egg, pig's liver, and more. Hu Tieu My Tho's side dishes and spices, which include lemon, chives, bean sprouts, pure fish sauce, soy sauce, and fresh vegetables and herbs, are also noteworthy.

The thick broth is the most appealing aspect of Hu Tieu My Tho, making it one of the best dishes in the Mekong Delta. The sweetness of the pork bone, along with the saltiness of the dried shrimp and the gentle sweetness of the radish, creates a relaxing sensation on the tongue.