Hu Tieu Mi is Chinese noodle soup. You can find it at the restaurants or food stands around the Mekong Delta.
- Link to recipe of Hu Tieu Mi from Gas-tro-no-my
- Link to recipe of Hu Tieu Nam Vang from Viet World Kitchen
- Link to recipe of Hu Tieu – from Enjoy Life – seafood noodle soup
Root: Teochew Cuisine. Hu Tieu is kuay teow, rice noodle in Teochew language. Mi – egg noodles in Cantonese.
Below is the article about Teochew rice noodle soup, in Teochew Cuisine.
A quintessential Teochew-style noodle soup that is also particularly popular in Vietnam and Cambodia (known respectively as hu tieu and kuy teav), through the influx of Teochew immigrants. It is a dish of yellow egg noodles and thin rice noodles served in a delicate, fragrant soup with meatballs, other various meats, seafood (such as shrimp), fried fish cake slices, quail eggs, blanched Chinese cabbage and sometimes offal. The soup base is typically made of pork and/or chicken bones and dried squid. Just before serving, the noodle soup is garnished with fried minced garlic, fried shallots, thinly sliced scallions and fresh cilantro (coriander) sprigs. For those who enjoy their noodle soup with added depth, the solid ingredients may be dipped into Shacha sauce or Teochew chili oil.