My Tho noodle soup is a famous dish of the Southwest region, especially in My Tho city, Tien Giang province. This noodle soup is famous for its soft and chewy noodles, sweet broth from stewed bones, combined with shrimp, meat and herbs. With a rich, elegant but equally rich flavor, My Tho noodle soup has become a symbol of Southern cuisine, conquering not only locals but also tourists from all over.
Main Ingredients of My Tho Noodles
My Tho noodles are made from familiar ingredients but combined in a sophisticated way to create a unique flavor. Below are the main ingredients of this dish.
Hu Tieu Noodles – Western Specialty
My Tho noodles are made from Go Cat rice, a specialty rice of Tien Giang, and are known for their moderate toughness and softness. The noodles are opaque white, not too big or too small, and retain their delicious toughness when blanched in boiling water without becoming mushy.
Broth – Sweet and Refreshing from Stewed Bones
The broth is the soul of My Tho noodles. The broth is simmered from pork and chicken bones, combined with white radish, onions and a little dried shrimp, creating a natural and rich sweetness.
Pork, Shrimp and Pork Liver
A bowl of authentic My Tho noodles usually has thinly sliced boiled pork, fresh shrimp, pork liver and sometimes even quail eggs, bringing variety and richness of flavors.
Raw Vegetables and Fried Onions
Hu Tieu is served with raw vegetables such as bean sprouts, chives, lettuce and other herbs. Crispy fried onions are sprinkled on top, adding crunch and a distinctive aroma to the dish.
How to Make My Tho Noodles at Home
Although it is a specialty dish of the Western region, My Tho noodles can be easily made at home with simple steps. Below is how to make delicious noodles.
Materials Needed
- Dry noodles: 300g
- Pork bones: 500g
- Pork belly: 300g
- Fresh shrimp: 200g
- Pork liver: 100g
- Quail eggs: 10 eggs
- Bean sprouts, chives, lettuce, herbs
- Shallots, garlic, pepper, salt, sugar
Steps to Take
Step 1: Cook the broth
Wash the pork bones, boil them briefly and then pour out the first water. Then, simmer the bones with shallots and white radish for about 2-3 hours to get a sweet broth. Add some dried shrimp to enhance the flavor of the broth.
Step 2: Boil meat and shrimp
Wash pork belly and liver, boil and slice thinly. Peel shrimp, remove head and boil. Boil quail eggs, peel.
Step 3: Blanch the noodles
Soak the dry noodles in water for about 15 minutes to soften. Then blanch the noodles in boiling water for about 2 minutes, then remove and rinse with cold water to prevent the noodles from sticking together.
Step 4: Finish the dish
Put noodles in a bowl, arrange meat, shrimp, pork liver and quail eggs on top. Pour hot broth over, add raw vegetables, bean sprouts and fried onions on top. Enjoy with fish sauce and fresh chili.
Hu Tieu My Tho – The Quintessence of Western Cuisine
My Tho noodle soup is not only delicious but also represents the beauty of Western culinary culture. The combination of soft and chewy noodles, sweet broth and rich flavors of meat, shrimp and liver creates a rich and unforgettable dish. My Tho noodle soup has become the pride of Tien Giang people and is a favorite choice of diners when coming to this land.
My Tho noodles
My Tho noodle soup is a typical dish of the South, imbued with the flavor of the homeland and the sophistication in the way it is prepared. With soft and chewy noodles, sweet broth and the perfect combination of ingredients, My Tho noodle soup always leaves a deep impression on those who have enjoyed it. If you have the opportunity, try cooking My Tho noodle soup at home to experience the unique flavor of the Southwest.
