This beloved noodle soup features a clear, savory broth made by simmering pork and/or chicken bones, and dried shrimp and squid to add a depth of umami seafood flavor. It can be served with three types of noodles, customized with a wide range of toppings, and served in two different ways.
Read MoreHu Tieu noodle soup is the rebel of all Vietnamese noodle soups. There are no rules. You can add whatever delicious topping you want (chicken, pork, eggs, innards and/or seafood). You can have it with broth, without broth (dry) or with broth on the side. You can have it with rice noodles (Pho noodles), tapioca noodles (Hu Tieu noodles), egg noodles (Mi noodles) or any combination of them. It’s delicious chaos in a bowl.
Read MoreMi Trieu Chau is egg noodles in a clear and flavorful pork broth. You can choose from a variety of toppings: blanched Choy Sum (similar to the well-known Bok Choy but with a longer stalk), wontons, squid, shrimp, ground pork, and thinly sliced pork organs like kidney, heart and liver. It’s garnished with a few bits of crispy pork fat (nom nom nom) and a sprinkle of chopped cilantro and green onions.
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