Sa Dec noodles

Early in the morning, the weather is cool, there is nothing better than a bowl of hot Sa Dec noodles. The broth is clear, a few pieces of pork, minced lean meat with shrimp, pig heart, liver on top of noodles, with lettuce, onions, bean sprouts, chives... giving off a fragrant aroma.

Sa Dec dry noodles make many people "miss" them

Sa Dec noodles are "missed" because of the wonderfully delicious flavor of the rich broth, cooked from many pork bones. Not only the broth, this dish makes diners crave it because of the perfect combination of each smooth, soft, not mushy, not sour, white noodle with just the right amount of natural toughness, made from fresh rice flour of the Sa Dec flour village which is over 100 years old.

According to the people of Sa Dec City (Dong Thap), God has blessed this land with an abundant source of fresh water, not salty, not brackish, not alum. Thanks to that, this area has the famous Sa Dec rice market throughout the region, which is an ideal condition for the development of the flour making profession. Sa Dec flour has long been used as a popular ingredient for pho, vermicelli, hu tieu dishes..., not only supplying the domestic market but also exporting around the world.

At the Sa Dec noodle shop, there are two types for diners to choose from: dry noodles and soup noodles, both of which have an indescribable appeal. With soup noodles, the important part that makes the success is the broth. With dry noodles, whether it is delicious or not depends on the owner's secret recipe for making the sweet and sour sauce.

Depending on the place, Sa Dec dry noodles can be served on a plate or a bowl. However, if the owner is from Sa Dec, when customers order, they will definitely be served on a plate. A plate of dry noodles includes a layer of blanched bean sprouts at the bottom, then chewy noodles that are not too soft, with a few slices of meat, heart, liver, a little raw chives, and a little roasted peanuts... The sweet and sour, thick sauce is poured on top. The plate of dry noodles always comes with a bowl of broth filled with onions, pepper, and a few slices of meat. If you want to be "fancy", the broth has large pork bones... there is nothing better. When eating dry noodles, remember to mix well so that the noodles absorb the sauce.

For connoisseurs of Sa Dec noodles, the accompanying soy sauce must be the rich, quality candy soy sauce produced by the monks of Phuoc Hue Pagoda (Ward 1, Sa Dec City).

According to many restaurant owners, whether dry or wet, the secret to making quality noodles is to know how to quickly blanch the noodles in boiling water, avoid blanching for too long, the noodles will easily become mushy, broken and no longer delicious.

Once eaten, Sa Dec noodles are hard to forget. In Sa Dec City, at any time, noodle shops are always full of customers with very affordable prices. If you are "posh", order a bowl of noodles for a few tens of thousands of VND per bowl, and if you are ordinary, go to Ba Sam restaurant for only 8,000 VND per bowl. However, whether ordinary or luxurious, Sa Dec noodles are always prepared very deliciously by the "descendants" of famous noodle shops of the past such as: Chi Ky, Chi Thanh, Chu Ca, Van Di...

Nowadays, Sa Dec noodle shops are no longer limited to Dong Thap but have appeared in many provinces and cities in the country. Each shop has its own recipe, but all have made the Sa Dec noodle brand famous far and wide.

Sa Dec noodle dish has entered the top 100 specialties and top 100 Vietnamese gifts 2020 - 2021, announced by the Vietnam Record Organization (Vietkings).

Source link: https://thanhnien.vn/hu-tieu-sa-dec-185240205151435695.htm