Hu Tieu My Tho

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Hu Tieu was introduced to the South of Vietnam as an age-old Chinese noodle soup from the 17th century and then became a popular dish to local inhabitants in My Tho - Tien Giang since the 1960s. At that time, Hu Tieu restaurants and eateries sprung like a mushroom in the area spreading from My Tho to Go Cong as well as the districts of Cai Be and Cai Lay. Over time, the name of Hu Tieu My Tho became a famous specialty of Tien Giang province, known by many tourists.

Hu Tieu My Tho

After long decades, Hu Tieu My Tho is changed to suit Vietnamese taste and like the way Hanoi Pho, Bun Bo Hue or Hoi An Cao Lau captivate international tourists coming to Vietnam, this staple noodle soup becomes one of the most famous culinary symbols of this affluent and friendly Mekong Delta region, besides to Hu Tieu Sa Dec and Hu Tieu Nam Vang.

1. Ingredients of Hu Tieu My Tho

At a glance, Hu Tieu My Tho is similar to Bun bo, Pho or other types of noodles, with the main ingredients including the noodles, the toppings, and the broth. But this delicious dish has its own recipe which is distinct from the others that only when you try, you will feel the very special taste of the dish.

Hu Tieu My Tho uses the best noodles made from the local rice named Go Cat from My Phong commune in the Northeastern suburb of My Tho city. This type of rice gives clear, crunchy and tougher noodles than other types of noodles, but not as tough as vermicelli. It must be added that Go Cat rice is also a well-known ingredient for making vermicelli, rice paper, and cakes in the region for more than half a century. 

The noodles used for Hu Tieu My Tho

There is a wide range of toppings customers can freely choose to enjoy with Hu Tieu My Tho, including lean meat, barbecue pork, pig’s liver, seafood, quail egg, etc. The side dishes or seasonings of Hu Tieu My Tho are also very typical, such as bean sprouts, chives, lemon, chopped chili, soy sauce, and pure fish sauce. Many restaurants also serve Hu Tieu with a lot of fresh vegetables and herbs like other types of noodles.

Apart from these two ingredients, the most attractive component of Hu Tieu My Tho is the rich broth. In addition to the sweetness of the pork bone, there is also the salty taste of dried shrimp, the mild sweetness of radish, creating a soothing feeling on the tongue when enjoying. The broth also has fine ground pork, Chinese celery, chopped scallions, grilled onions, and a few others. Diners can also enjoy dry Hu Tieu My Tho with a separate cup of hot broth instead or fried Hu Tieu.

Dry Hu Tieu My Tho

2. How to make Hu Tieu My Tho

Making Hu Tieu My Tho - the noodles

In My Tho - Tien Giang, there are many traditional villages making Hu Tieu noodles, but the most famous should be the hometown of Go Cat rice at Hoi Gia village, My Phong commune. High-quality rice is ground finely to produce smooth flour before spreading into wet rice papers. After that, these rice papers are dried and then cut into small fibers. New dry Hu Tieu noodles can be found easily in the local markets, while in supermarkets you can see dried Hu Tieu noodles. Restaurants in My Tho use dry noodles in a day to make Hu Tieu that keeps the dish at its best taste.  

The noodles used for Hu Tieu My Tho

Making Hu Tieu My Tho - the broth

The rich broth is the key to make a delectable bowl of Hu Tieu. With Hu Tieu My Tho, the raw ingredients used to create the broth are pork bones, dried squid, shrimp, and some other special seasonings. But to use these elements to make a delicious broth, each cook will have their own secret recipes that allures diners coming to their Hu Tieu shophouses and restaurants.

Firstly, wash the pork bones thoroughly, boil for 5 minutes before rinsing the bones with cold water to remove the impurities and residues. Add new water and the cleaned bones to a stockpot, bring to a boil then add dried squid, shrimp, roasted onion and cubed radish. Simmer with a small fire for two hours, take away the foam occasionally to keep the stock clear. Then season the stock with salt, sugar and fish sauce depending on preferences.

Making the broth for Hu Tieu My Tho

Making a serving bowl of Hu Tieu My Tho

Like preparing other types of noodle soup, the dry noodles are soaked in hot water for some seconds to make the fibers soft and chewy. Place the noodles in a bowl; add minced and sliced pork, shrimp, squid, pig innards, bean sprouts, and chives; then pour the hot broth over. Today, Hu Tieu My Tho is present in many places and each place changes in a different way. For example, in Saigon (Ho Chi Minh City), Hu Tieu My Tho adds shrimp, peeling them in half or adding pork hearts, pork ribs or quail eggs. The dish can also be eaten with beef balls, fried wonton and black soy sauce, tomato or chili sauce, and lemon. If you want to enjoy the original Hu Tieu My Tho, make a trip to Tien Giang province.

Hu Tieu My Tho

3. Best restaurants to enjoy Hu Tieu My Tho - Where to go?

The best place to enjoy Hu Tieu My Tho is, of course, its hometown, My Tho city. Around this delta city, there are nearly a hundred of Hu Tieu stalls from vendors in streets, shophouses in alleys to luxury restaurants. The prices vary slightly from 20,000 - 50,000 VND. For those looking for the authentic taste of Hu Tieu My Tho, the area of Quay Bridge, Trung Trac Street, the corner of Le Dai Hanh and Le Loi streets range rows of popular shops which are always busy with both local diners and western customers. The following addresses are much favored by locals:

Hu Tieu Banh Cam - Ap Bac, My Tho, Tien Giang, Vietnam

The eatery was named after the local cake called “Banh cam” that they also serve along with Hu Tieu and “Banh vong”. Hu Tieu is sold in the morning only with both wet and fried Hu Tieu, and diners can choose their preference. A bowl of Hu Tieu with fragrant fried shallots, a cup of sweet and fatty broth, and a large piece of ribs are definitely irresistible. 

Address: No. 215 Ap Bac, My Tho city, Tien Giang province

                 Hu Tieu Banh Cam

Hu Tieu Tam Lai - Doc Binh Kieu, My Tho, Tien Giang, Vietnam

Hu Tieu Tam Lai is one of the most delicious restaurants in My Tho. A noodle bowl is full of meat, ribs, wonton, and delicious broth. Interestingly, the side dishes include pickled radish served with dipping sauce, suitable with the noodles taste of the shop. 

Address: No. 50/1 Doc Binh Kieu, My Tho city, Tien Giang province

Hu Tieu Tam Lai

Hu Tieu Tuyet Ngan - Ap Bac, My Tho, Tien Giang, Vietnam

This eatery sells all 3 popular types of Hu Tieu: Hu Tieu Nam Vang, Hu Tieu My Tho, and Hu Tieu Satay. Each type of noodle has different ingredients creating a very diverse menu. A typical bowl is not too big with sweet broth, chewy noodles, and delicious meat. The inside space is large and clean.

Address: No. 236 - 237 Ap Bac, My Tho city, Tien Giang province

Hu Tieu Tuyet Ngan

More suggestions:
Hu Tieu Chu Bay - Le Loi, My Tho city, Tien Giang province
Hu Tieu Sau Sen - No. 108 Tran Hung Dao, My Tho city, Tien Giang province
Hu Tieu Hanh - No. 21/1 Nguyen An Ninh, My Tho city, Tien Giang province
Hu Tieu Quan Ky - No. 55 Ngo Quyen, My Tho city, Tien Giang province

Moreover, you can easily find Hu Tieu My Tho in every floating market of the rustic Mekong Delta. It is best to savor a hearty bowl of Hu Tieu on boat, breath fresh air in the morning and observe the vibrant and colorful daily life of local people in the western region of Vietnam.

Please access our INSIDE TRAVEL website to find more information about unique and delicious dishes from the North to the South of Vietnam as well as our ready-made Culinary Tours in Vietnam. If you find no suitable program or you have more inquiries, give our Expert Team a call to design a completely tailor-made itinerary for your Vietnam holiday.
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