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Hủ tiếu or Hủ tíu is a dish eaten in Vietnam as breakfast. It may be served either as a soup (hủ tiếu nước) or dry with no broth (hủ tiếu khô).

Hủ tiếu
CourseBreakfast, lunch, and dinner
Place of originSouth Vietnam
Region or stateSoutheast Asia
Associated national cuisineVietnamese and Thai
Created byVietnamese, Chinese, Cambodian cuisine
Main ingredientsRice hủ tiếu, cattle meat, poultry, seafood, broth
Food energy
(per serving)
400 kcal (1675 kJ)
Similar dishesKuyteav, Kyay oh, Shahe fen
Hủ tiếu
Chinese name
Chinese粿條
Vietnamese name
Vietnamese alphabethủ tiếu
Thai name
Thaiก๋วยเตี๋ยว

Hủ tiếu became popular in the 1960s in Southern Vietnam, especially in Saigon.[1] The primary ingredients of this dish are pork bones, mixed with diverse kinds of noodles, herbs and other kind of meats.[2][3][4]

In southern Vietnamese cuisine, phở is usually served with hủ tiếu Mỹ Tho–like noodles called bánh phở tươi instead of the wider bánh phở khô or bánh phở tươi popular in northern cuisine.[5]

Hủ tiếu was featured in Master Chef US 2013, where Gordon Ramsay mentioned it being on the top of his list and tasked the contestants to prepare a bowl of hu tieu.[6] The noodle dish also appeared on the TV show "Gordon's Great Escape" in 2010-2011, where Ramsay tried the noodle dish in Cai Rang floating market, Can Tho.


Origin



Hủ tiếu originated from the Teochew people who migrated to Vietnam from northeastern of Guangdong province, China. For the first version of Hủ tiếu, kuay teow, the rice noodles had a softer texture and flat appearance like Phở.[7] Southern Vietnamese then recreated the noodles and produced a chewy texture for the rice noodle, the commonly seen texture for Hủ tiếu noodles nowadays.[8]

The word hủ tiếu came from the Teochew dialect ("粿條" guê2diou5).[9]


Ingredients


Hủ tiếu mainly consists of pork bone broth, noodles, and various types of toppings, including meat and other garnishes.


Hu Tieu The Noodles


There are different types of noodles for Hu Tieu, such as soft rice noodles, egg noodles, or chewy tapioca noodles. The tapioca noodles are chewier and more translucent and are used in Hu Tieu My Tho, and they're called Hủ tiếu dai (chewy Hu Tieu).[7]


Broth


The broth is often made of pork bones, dried squid and dried shrimp.[10] For Hu tieu 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.[11]


Toppings


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 different Hu Tieu dishes such as Hu Tieu My Tho which includes seafood.[11]


Variations



Popular varieties of hủ 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.


See also



References


  1. Thơ Trịnh; Hợp Phố (December 27, 2012). "Quán hủ tiếu 50 năm ở Sài thành" [50-year-old hủ tiếu shop in Saigon]. Người Đua Tin (in Vietnamese). Vietnam Lawyers Association. Retrieved July 16, 2018.
  2. "Hu Tieu - Overview And Where To Eat Hu Tieu In Ho Chi Minh City". Saigon. Retrieved 2019-09-10.
  3. AsiaLIFE. "Hu tieu in Saigon". AsiaLIFE Vietnam. Retrieved 2019-09-10.
  4. Black, George. "Hu tieu, a Vietnamese dish spiced with prosperity and climate change". The Guardian. Retrieved 15 January 2021.
  5. "Hủ tiếu Mỹ Tho - đặc sản mới châu Á" [Mỹ Tho kuy teav - new Asian specialty] (in Vietnamese).
  6. "Hủ tiếu Việt Nam lên cả sóng truyền hình Mỹ và được đầu bếp lừng danh Gordon Ramsay khen ngon hết lời". Tin Mới. June 17, 2018. Retrieved August 12, 2022. {{cite web}}: |first= missing |last= (help)CS1 maint: url-status (link)
  7. Nguyen, Andrea (September 4, 2019). "Hu tieu lowdown: The Chinese-Vietnamese-Cambodian noodles you need to know better". Los Angeles Times. Retrieved August 12, 2022.{{cite web}}: CS1 maint: url-status (link)
  8. "Hủ tíu miền Tây ngược dòng lịch sử". Báo Thanh Niên (in Vietnamese). 2015-09-02. Retrieved 2022-08-12.
  9. Nguyen, Hong (May 10, 2013). "Hủ tiếu hay hủ tíu?". Da Nang Online. Retrieved August 12, 2022.{{cite web}}: CS1 maint: url-status (link)
  10. Nguyen, Andrea (November 8, 2007). "Hu Tieu Nam Vang (Phnom Penh Noodle Soup) Recipe". Viet World Kitchen. Retrieved August 12, 2022.{{cite web}}: CS1 maint: url-status (link)
  11. Huynh, Cuong (July 3, 2009). "Hu Tieu or Hủ Tiếu - Paying Respect to Pho's Cousin". LovingPho.com. Retrieved August 12, 2022.{{cite web}}: CS1 maint: url-status (link)
  12. Pham, Khoi (24 July 2016). "From Kuy Teav to Hủ Tiếu: A Street Food History". Saigoneer. Retrieved 15 January 2021.



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