 | |
| Course | Breakfast, lunch, and dinner |
|---|---|
| Place of origin | Vietnam[1] |
| Region or state | Southeast Asia |
| Associatedcuisine | Vietnamese |
| Created by | Teochew[2] |
| Main ingredients | Ricehủ tiếu, beef, poultry, seafood, broth |
| Similar dishes | Kuyteav,kyay oh,shahe fen |
| Hủ tiếu | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||
| Chinese | 粿條 | ||||||||||
| |||||||||||
| Vietnamese name | |||||||||||
| Vietnamese alphabet | hủ tiếu | ||||||||||
Hủ tiếu orHủ tíu is aVietnamese[3][2] dish eaten inVietnam asbreakfast. It may be served either as a soup (hủ tiếu nước) or dry with no broth (hủ tiếu khô).
Hủ tiếu became popular in the 1960s inSouthern Vietnam, especially inSaigon.[4] The primary ingredients of this dish are pork bones, mixed with diverse kinds ofnoodles, herbs and other kind of meats.[5][6][7]
Hủ tiếu was featured inMaster Chef US 2013, whereGordon Ramsay mentioned it being on the top of his list and tasked the contestants to prepare a bowl ofhủ tiếu.[8] The noodle dish also appeared on the TV showGordon's Great Escape in 2010-2011, where Ramsay tried the noodle dish inCai Rang floating market inCan Tho.
Hủ tiếu originated with theTeochew fromGuangdong province in China who then emigrated toVietnam.[9] For the first version of Hủ tiếu,kuay teow, the rice noodles had a softer texture and flat appearance like Phở.[2] Southern Vietnamese then recreated the noodles and produced a chewy texture for the rice noodle, the commonly seen texture for Hủ tiếu noodle nowadays.[10]Hủ tiếu Nam Vang (lit. 'Phnom Penh rice noodle soup') is a variation of the dish.[11]
The wordhủ tiếu came from the Teochew dialect粿條 (guê2diou5 orkway teow).[12]
Hủ tiếu mainly consists of pork bone broth, noodles, and various types of toppings, including meat and other garnishes.
There are different types of noodles forhủ tiếu, such as soft rice noodles, egg noodles, or chewy tapioca noodles. The tapioca noodles are chewier and more translucent and are used inhu tieu my tho, and they are calledhủ tiếu dai (chewyhủ tiếu).[2]
The broth is often made of pork bones, dried squid and dried shrimp.[13] Forhủ tiếu made in Southern Vietnam, the broth is made to be a little sweet to match with Southern Vietnamese's taste. Hu Tieu can be eaten dry (no broth), or wet (with broth), or the noodle dish can be served dry with a bowl of hot broth on the side.[14]
There are various types of toppings, such as sautéed ground pork, sliced pork liver, pork intestines, poached shrimps, Chinese celery and chives, sautéed garlic and shallots. Not all of these ingredients need to be present and one can switch or add toppings depending on their taste, making differenthủ tiếu dishes such ashu tieu my tho which includes seafood.[14]
The dipping sauces served with Hủ Tíu are soy sauce, black or red vinegar, shacha sauce, thinly sliced chili peppers, and chili garlic sauce. For Hủ Tíu Nam Vang (a Cambodian-style Hủ Tíu), there is also pickled garlic and minced garlic sauce.
Popular varieties ofhủ tiếu include:
Hủ tiếu gõ (gõ means knocking) is a street food version of hủ tiếu. It has this name because the vendors often travel around local areas on pushcart vehicles (xe đẩy) and announce themselves by knocking two metal bars together.
Both the noodles and soup preparation came to Vietnam with the Teochew, a migratory people from northeastern Guangdong province.
The ultimate origin of hủ tiếu Nam Vang lies in the heart of Phnom Penh's Old Market
 | This article aboutVietnamese cuisine is astub. You can help Wikipedia byexpanding it. |
