The sun had just risen over Ho Chi Minh City’s District 10, and the Nam Vang hu tieu restaurant was already bustling with customers. The owner and staff were hard at work, ensuring that each bowl of hu tieu was prepared to perfection.
The Nam Vang hu tieu restaurant in District 10 was packed with customers from early morning.
The most fundamental difference between Nam Vang hu tieu and other types of Vietnamese hu tieu is the minced pork, which is added directly to the bowl along with sliced pork, lettuce, bean sprouts, and fried garlic.
A variety of toppings
The flavor of the hu tieu at this restaurant can be described as a subtle blend of key ingredients such as broth, meat, and vegetables.
The toppings are also quite diverse, including pork bones, minced pork, pork liver, and quail eggs. Each ingredient contributes a distinct layer of flavor. The soft minced pork, rich liver, and nutty quail eggs make the dish even more appealing.
Fresh herbs and vegetables are essential components of hu tieu.
Fresh herbs and vegetables, such as bean sprouts, garlic chives, cilantro, and celery, are indispensable in the hu tieu served here. These ingredients not only add a refreshing touch but also help balance the flavors of the dish, creating a harmonious blend of sweet, salty, and crisp tastes.
No MSG
The owner of this Nam Vang hu tieu restaurant is Ms. Ngo Liem Giau, a 67-year-old woman. During her lifetime, Ms. Giau’s mother sold hu tieu in Phnom Penh, the capital of Cambodia. After migrating to Vietnam in the 1970s, she passed down her hu tieu recipe to Ms. Giau, who has been running the restaurant ever since.
Ms. Ngo Liem Giau, 67 years old.
“The key to the hu tieu broth is achieving a naturally sweet and clear taste without using MSG. In addition to sugar, I also use pork bones, dried shrimp, and squid to create a sweet and savory broth. In the hu tieu I sell, there are no fresh shrimp, simply because that’s how it has always been, and it has become a signature of my restaurant…” Ms. Giau shared.
Clear and slightly sweet broth
Not many people know that Ms. Giau actually lives in Binh Duong Province, where she worships her ancestors. Every day, she wakes up before dawn and travels to Ho Chi Minh City to sell hu tieu. “Currently, my children and grandchildren live in District 10, and they help me with the cooking in the early morning. I usually leave home around 3 or 4 a.m. and stop by the wholesale market to buy meat, vegetables, and bones for the broth. I’ve been doing this for so long that it has become a routine for me. After all, someone needs to carry on this family legacy. I just hope more people will come to support us,” Ms. Giau confided.
The restaurant’s clientele is diverse, ranging from students and workers to office employees. The meal not only fills their hungry stomachs but also provides a sense of comfort and warmth in the friendly atmosphere of the street corner.
Ms. Giau’s enticing bowl of Nam Vang hu tieu.
Mr. Nguyen Hoai Them, a 34-year-old resident of District 10, Ho Chi Minh City, is a frequent customer at Ms. Giau’s hu tieu restaurant. “I find the hu tieu here very flavorful, with a sweet and clear broth. The dry hu tieu, in particular, is exceptional, as the meat, broth, vegetables, cartilage, scallions, and lungs blend beautifully to create a unique flavor at this restaurant,” said Mr. Them.
Ms. Giau’s Nam Vang hu tieu restaurant is located in the Ho Thi Ky flower market, in Ward 1, District 10, Ho Chi Minh City. It is open from early morning until noon, and the prices range from 44,000 to 55,000 VND per bowl.
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