The famous My Tho rice noodle in the West

If Chau Doc is famous for Bun Mam, Soc Trang cuisine calls the name of rice noodle soup, My Tho rice noodle is the most famous specialty of Tien Giang and is a dish that anyone going to the West will easily see anywhere.

My Tho rice noodle is not only a typical dish of Tien Giang cuisine but also a specialty of the South. Anyone who has tasted, even once, this dish will be forever remembered by the familiar savor, reminiscent of the river homeland with childhood memories, especially for those who have ever bound their heart to My Tho in particular and the Southern people in general.

 My Tho rice noodle (Source Internet)

It can be said that rice noodle is the most familiar dish to people in the Southwestern region. This dish is both delicious and convenient and extremely suitable for many meals a day.

The bowl of rice noodles has a delicious taste, eye-catching colors, but is still harmonious, satisfying even the most demanding diners.

The famous rice noodle thread that make up the dishes of My Tho people, but showing the quality of this dish is the family secret of the soup cook. This important ingredient is simmered from bone marrow meat and then added dried squid, shrimp, and fat lice. But that is not enough, there must also be some other "esoteric" spices to create a pot of fragrant rice noodle soup with a characteristic sweet taste that captivates people.

It can be said that choosing a rice grain to make a rice noodle thread and connecting the soup with a unique recipe is what makes the unique flavor of My Tho's famous rice noodle dish.

However, the dish cannot be completed without the accompanying ingredients such as thinly sliced pork, pork bones or sausages, depending on the taste of the person, pork belly, dried shrimp, fat shrimp, pork liver, parsley, green onion, cabbage, etc. Depending on the style of each My Tho rice noodle shop, these ingredients can be changed and added.

My Tho rice noodle (Source Internet)

Not only is there a variety of side dishes, but the presentation of this Southern dish is also eye-catching with many colors, hiding the blend of many flavors.

Rice noodle broth cooked and simmered with the bones of pork, some grilled dried squid, dried shrimp.

A correct bowl of My Tho rice noodles will only be scooped about 1/3 of the large patch of minced lean meat that has been marinated very well into a bowl with already soft falling rice noodles. After that, the seller added a patch of boiling broth that was cooked from pork bones, dried squid, and dried shrimp poured into the bowl. Right after that, the bowl of rice noodle soup will be covered with boiled pork or thinly sliced char siu, pork rolls, pork bones, pork belly, dried shrimp with lice, fat shrimp, pork liver, quail eggs, scallion and chopped vegetables. Small like parsley, spring onion, and cabbage. But that still does not complete the dish, but also needs a final step belongs to the customers. It is seasoning to add spices and chili vegetables on the table.