Sa Dec Noodle Soup – The Best Food to Eat in Sa Dec, Dong Thap
Sa Dec (Dong Thap) is not only famous for its beautiful flower village but also "remembers" for many special dishes of the rich southern land. Among them, the noodle dish cannot be ignored. It can be said that traveling to Dong Thap and visiting Sa Dec without enjoying noodle soup is considered as having not been to Sa Dec.
By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Sa Dec
History of Sa Dec noodle soup
Sadec noodle soup has the advantage that in the locality, there is a traditional profession of making rice flour (this is the main ingredient of Sa Dec noodle soup) which has been around for more than 100 years.
The profession of making rice flour is concentrated mainly in Tan Phu Dong commune, Sa Dec city, in Dong Thap province. Therefore, the name of this dish was named after the city of Sa Dec. Sadec rice flour is a very famous product in many localities, it is used as a common ingredient for noodle dishes, instant noodles, and noodles, even being exported to some foreign countries for many years.
Ingredients and how to enjoy
Noodles made from Sa Dec rice flour are beautiful and delicious: smooth white, sweet, soft but not greasy, with no sour taste. The above advantage is thanks to the abundant water source from the Tien River, not contaminated with alum or brackish, so it is very convenient in the production of rice flour to make noodles. Since then, Sa Dec noodles have a more unique flavor than regular noodles. The broth is cooked from the bones of the tube and seasoned according to the traditional taste. The common point is that it is clear, fragrant, sweet, and pleasant.
The reason why Sa Dec noodle soup can be eaten and famous is that there are many ingredients such as char siu, pork liver, minced meat, fresh shrimp, quail eggs ... are arranged on the layer of noodles, served with it. are herbs such as celery, chives, bean sprouts, and a few stalks of lettuce and herbs, sometimes adding garlic and chili vinegar to make the dish more round. All create a dish full of nutrients, both delicious taste, and eye-catching harmony. The secret to a perfect bowl of Sa Dec noodle soup is that when boiling, the noodles should be boiled quickly in boiling water, avoiding boiling for too long as the noodles will become mushy and broken. The liver and intestines should be thoroughly scrubbed with salt and cleaned to avoid foul odors. The broth is cooked from the bones of the tube and stewed thoroughly and removed from the foam immediately to keep the broth clear. You can add a few dried squid and shrimp to the broth to make the broth juicier.
In addition to the noodle soup, Sa Dec noodle soup also has a dry version of noodle soup with special sauces from gravy, soy sauce, black soy sauce, and some other spices, depending on the secret of the restaurant owners. According to some long-standing noodle shops in Sa Dec City, the dry noodle dish originates from the culinary style of some Vietnamese people who lived in Cambodia and settled in Sa Dec. Gradually over time, dry noodle soup was learned and processed by Sa Dec people in the style of residents. A bowl (plate) of dried noodles with chewy noodles that are chewy but not sticky, dotted with a few pieces of meat, liver, sprinkled with sweet and sour sauce, sprinkled with a little sugar, peanuts, bean sprouts... and Next to a cup of steaming soup, nothing is as delicious.
According to the elders, before 1975, Sa Dec had many famous noodle shops such as Chu Ca, Chi Thanh, Chi Ky, Lanh Nam, and Van Di ... and the popular restaurant was Ba Sam. Currently, most of these shop owners are "retired" due to old age but still pass on their quintessential flavor of noodles to their "their descendants" later. In addition, in the past, in Sa Dec, many new noodle shops have sprung up, high-class and popular. Although each noodle shop has different processing methods, they all create a unique and attractive Sa Dec noodle soup that attracts diners from near and far.
Sa Dec Noodle Soup - My Ngoc Noodle Soup
Location: 154 Hung Vuong Street, Ward 2, Sa Dec Provincial Town, Dong Thap Province.
Opening hours: 7:00 – 22:00.
Prices: from 60,000 VND.
Coming to Hu Tieu My Ngoc, you can order a portion of Clear rice noodle soup (Hủ tiếu nước) or a portion of Mixed clear rice noodles (Hủ tiếu khô). The Mixed clear rice noodles consist of clear rice noodles, toppings mixed with a special sauce, the broth is served separately in a bowl. The Clear rice noodle soup consists of clear rice noodles, toppings and broth. Both of the Hủ tiếu nước and Hủ tiếu khô are served with vegetables. Diners can add lime juice, chili pepper, soy sauce, fish sauce at their wishes. They usually eat the noodles, toppings and vegetables with chopsticks and eat the broth with spoons. The highlights of Hu Tieu My Ngoc include the delicious broth and secret recipe for the special sauce. Dong Thap is famous for tender, sticky, chewy, and smelling clear rice noodles. Any trip to Dong Thap has not been completed if clear rice noodle dishes are missed.
Sa Dec noodle soup – Sadec Street Foods and Local Restaurants
Noodle dishes Sa Dec is definitely not to be missed when traveling Sa Dec. Almost every Mekong Delta province has a noodle dish, but the familiar dish of the Sa Dec people has a very strange taste. This is partly due to the fact that the noodles are chewy and slightly larger.
Here is a list of the famous noodle restaurants in Sa Dec that you can choose to enjoy in your Sa Dec tour:
Ba Sam noodle soup is located at 188 Tran Hung Dao, Ward 1, Sa Dec city.
Phu Thanh noodle soup, 75 Tran Hung Dao, Ward 1, Sa Dec City.
Co Lien noodle soup, 111 Tran Phu, Ward 1, Sa Dec city.
Baby Year vegetarian noodle soup: 27 Au Co, Ward 2, Sa Dec City.
Ms. Dau noodle soup: the shop is located in Hamlet 1, Tran Hung Dao, Ward 1, Sa Dec.
Mr. Tu noodle soup: 246 Tran Phu, An Hoa, Sa Dec.
Rice noodles and wet cakes at 228 Tran Phu, An Hoa, and Sa Dec.
Pro Tips
Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.
Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.
Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.
Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.
If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.
Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.
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Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!
“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.
Thank you
