Hu tieu Hủ tiếu
Hủ tiếu is a clear, delicate, slightly sweet broth, the bowl that belongs in this city while phở belongs in Hanoi. Nam Vang uses thin rice noodles and Sa Đéc a chewier noodle with a sweet Delta sauce, and the Nam Vang toppings differ: shrimp, pork, quail eggs, and fried garlic; or boiled eggs, shrimp, and pork as ground meat, lean meat, liver, intestines, and tongue; or prawn, minced pork, pork intestines, and quail eggs with fried garlic and raw vegetables.
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The local-eating page traces hủ tiếu Nam Vang to Chinese, Cambodian, and Vietnamese cooking, and hủ tiếu Sa Đéc to the former Sa Đéc province.
Why it matters
Phở gets the acclaim and hủ tiếu is the bowl to eat here. Nam Vang is on carts all over the city.
Texture
Sa Đéc has a chewier noodle than the Nam Vang bowl. The dry bowl comes with the broth on the side.
Taste
The broth is delicate, slightly sweet, and clear. Sa Đéc comes with a sweet sauce, a Delta signature.
How to enjoy it
Nam Vang: thin rice noodles in a hot bone broth, shrimp, pork, quail eggs, and fried garlic.
Sa Đéc: a chewier noodle, the sweet sauce, and a plate of bean sprouts and lettuce.
Another broth is simmered with pork bones, dried squid, shrimp, and root vegetables, topped with boiled eggs, shrimp, and pork as ground meat, lean meat, liver, intestines, and tongue. Add lettuce, bean sprouts, and scallions.
A further Nam Vang bowl is soft, chewy rice noodles made from rice flour, in a rich broth with prawn, minced pork, pork intestines, and quail eggs, with fried garlic and raw vegetables.
Where to try it
Carts across the city. Hủ tiếu Ba Hoàng is at 56 Võ Văn Tần, District 3. Hủ tiếu Mỹ Tho is a different dish.