Vietnamese Noodle Soup with Pork and Shrimp

01 / ABOUT THE DISH

About the dish

Hủ tiếu Mỹ Tho is a traditional dish originating from Mỹ Tho in the Mekong Delta. This rice noodle soup was introduced to the region as an ancient Chinese noodle soup from the 17th century, and it has been popular in Mỹ Tho since the 1960s. The components of the dish include the locally made rice noodles, the toppings, and the broth. The noodles are made from a local rice variety named Go Cat, which gives the noodles a crunchy and slightly tough consistency. The toppings usually include sautéed minced garlic, ground pork, quail eggs, shrimp, pork liver, and lime juice. The broth is made by simmering beef, pork, and chicken bones with grilled onions, caramelized pineapple, dried seafood, ginger, and various spices for up to 8 hours. The components can all be in the same bowl, but the broth can also be served separately when people enjoy the dry version of this noodle soup.