Vietnamese Pork and Seafood Noodle Soup or, Hu Tieu, is to South Vietnam as Pho is to North Vietnam, and Bun Bo Hue is to Central Vietnam.There is a lot more versatile than the other noodle dishes.
The noodles in a bowl of Hu Tieu can be chewy clear tapioca noodles, opaque white rice noodles like you'd use for Pho noodle soup, or thin Chinese egg noodles (mi). The toppings cover a wide territory, and may include boneless pork, pork ribs, pork offal, shrimp, squid, wonton dumplings, fried garlic, fried shallot, and/or scallion.
“People who love food are always the best people.” – Julia Child
It was my first KitchHike.
I was nervous. But her lovely and friendly smile changed me.
At first, we went to super-market together.
She talked the difference between Vietnam and Japanese vegetables. That was very interesting.
I ate “Hu Tieu” for the first time.
She made nice soup from meats, seafoods and vegetables skillfully. I reflected on always using the instant soup stock. And she explained the recipe and Vietnamese foods while she was cooking.
Nguyen speaks Japanese better than my English.
I enjoyed cooking with her.
“Hu Tieu” was so delicious.
Chat was a lot of fun too.
It was a fabulous time for me.
I would like to eat her different cook next time.
Thanks a lot, Nguyen!