Noodle Soups - Mi Nuoc
For the purpose of simplicity, we categorize noodles as all types of Vietnamese noodles that are not either pho or vermicelli (bun). Under this category, noodles come in many shapes, sizes, and colours.
My Tho Seafood and Pork Noodles - Hu Tieu My Tho Do Bien
My Tho is a rural town in the Mekong Delta, well known for its version of hu tieu. A combination of wheat and rice vermicelli noodles float in a light, clear pork broth along with thinly sliced pork, pork liver, fresh shrimp, and in some cases a large piece of pig knuckle and wonton-style dumplings. Freshly chopped chives, squirt of lime, bean sprouts, and chili can then be added to each individual bowl according to preference. There is also the option of separating the broth from the noodles and eating them from two different bowls.
Variations of This Dish: My Tho Pork Noodles, My Tho Pork Noodles, with Egg Noodles
Quang Noodle - Mi Quang
Mi Quang is a less known and highly underrated dish from the central province of Quang Nam. Similar to banh canh, these noodles are thicker than regular vermicelli and noodles. This dish offers a smorgasbord of textures and flavours with pork, shrimp, boiled egg, sausage, and peanuts, served in a spicy soup base. The added veggies, mint leaves and bean sprouts balance with the spicy flavours of the soup.
Vietnamese Udon Noodles - Banh Canh
Banh canh is one of the few Vietnamese dishes that has yet to inherit an official English name. It's literal translation is cake soup. Uh huh. The noodle is reminiscent of Japanese Udon. The banh, or noodles are made from either rice or wheat flour and tapioca powder. The thick and savory noodles can be enjoyed with a variety of soup bases, the most popular of which is Banh Canh Cua, a rich crab base. Banh canh is a filling alternative to noodle lovers who are looking for something rich in flavor and easy to enjoy.
Variations of This Dish: Vietnamese Udon Noodles with Crab Meat, Vietnamese Udon Noodles with Pork, with Fish, with Shrimp
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