Hu tieu My Tho: what it is, how to order it and where to eat it in Vietnam

What hu tieu My Tho is (and what it is not)

Hu tieu My Tho (hủ tiếu Mỹ Tho) is a southern Vietnamese noodle soup named after My Tho, the main city of the Mekong Delta province long known as Tien Giang. It consists of a clear, gently sweet pork-bone broth flavored with dried squid and dried shrimp, chewy translucent noodles, and a choice of pork, offal or seafood toppings, served with a plate of fresh herbs and a table of condiments.

Pronunciation and spelling

Say it roughly as "hoo tee-ow mee taw". The dish appears under several spellings in English: hu tieu, hu tiu, hủ tiếu, and "Mytho noodle" on some overseas menus. If you are typing it into a map or a search box without diacritics, "hu tieu My Tho" works everywhere. On Vietnamese signage you will see hủ tiếu Mỹ Tho.

The short version for a first-timer

A bowl arrives with noodles, sliced pork, sometimes minced pork, liver and heart, quail eggs, shrimp or squid, and a scatter of fried shallots. A side plate carries bean sprouts, garlic chives and lettuce. On the table: lime, fresh and pickled chili, chili sauce, a dark hoisin-style sauce and fish sauce. You adjust the bowl yourself.

Not the same as pho

Some guides call hu tieu "the pho of the south", which is a useful shorthand but hides real differences. Hu tieu broth is lighter and sweeter, built on pork bones and dried seafood rather than beef bones charred with ginger and spiced with star anise and cinnamon. The noodles are chewier and more translucent than pho's flat rice ribbons. The garnish set is different too. Pho is a northern reference point; hu tieu is a southern, river-and-port dish with Chinese and Khmer threads running through it.

Origins and the My Tho story

Published sources disagree on the dish's roots, and it is worth saying so plainly rather than repeating one version as fact.

The Chinese and Khmer thread

Some guides trace hu tieu to Teochew (Chaozhou) Chinese migrants who moved through Cambodia before settling in southern Vietnam, and connect the name "Nam Vang" (Phnom Penh) to the Cambodian noodle soup kuy teav. Other sources stress the Chinese-Vietnamese communities of the Mekong Delta, who ran much of the river trade and the noodle business. Both threads are plausible and probably both are partly right.

Why My Tho

My Tho was a significant trading port, linked to the Chinese-Vietnamese settlement of the area from the late 17th century and to a river economy rich in pork, rice and freshwater shrimp. Those are exactly the ingredients of the dish. Treat the detail of dates with caution: legend and local pride are doing some of the work in the retelling.

Administrative note

Tien Giang province was merged into Dong Thap province from 1 July 2025. The dish is still universally called "My Tho", and signage and maps may show either provincial name. If you are planning around administrative boundaries, check the current official naming before you travel; the town and the dish are unchanged.

What defines the My Tho style: broth, noodles, toppings

This is where generic descriptions fall short. The My Tho style is defined by a clear broth, a chewy noodle and a mixed topping set.

The broth

Pork bones are simmered for hours with dried squid and dried shrimp, sometimes with daikon and onion, until the liquid is clear and naturally sweet. The sweetness comes from the bones and the dried seafood, not from sugar alone. Busy stalls often supplement with seasoning, so quality varies from shop to shop. A good bowl tastes of the sea as much as of pork.

The noodles

Chewy, slightly translucent strands with what Vietnamese eaters call "dai", a springy bite. Published sources disagree on the composition: some say rice flour, others say mostly tapioca or a rice-tapioca blend. Both exist. What matters at the table is the texture, not the flour ratio. Hand-made noodle shops still operate in the delta, and Sa Dec, in Dong Thap, has its own noodle reputation worth knowing.

Typical toppings

Sliced pork, minced pork, pork liver and heart, quail eggs, shrimp, squid, and sometimes pork ribs or Chinese-style roast pork. "Thap cam" means a mixed bowl with everything, which is the easiest way to understand the dish on a first visit.

Garnishes and table condiments

Bean sprouts, garlic chives, lettuce or herbs, fried shallots and fried garlic, lime, fresh and pickled chili, chili sauce, a hoisin-style dark sauce and fish sauce. Add in stages: taste the broth first, then adjust.

Wet or dry: how to order and customize

Most guides reduce this to a single line. It deserves more, because ordering correctly is the difference between a good first bowl and a confused one.

Hu tieu nuoc versus hu tieu kho

Hu tieu nuoc is the soup version: everything in one bowl. Hu tieu kho is the dry version: noodles tossed in a sweet-savory dark sauce, with the toppings on top and a small bowl of broth on the side. First-timers should start with the soup. Many locals prefer the dry version at breakfast, especially in hot weather.

Noodle choice

You can ask for hu tieu (rice-tapioca noodles), mi (egg noodles), or "hu tieu mi", a mix of both in one bowl. The mix is common and worth trying once.

A short phrasebook for ordering

• "Mot to hu tieu kho": one bowl of dry hu tieu
• "Khong gan": no liver
• "It hanh": little onion
• "Khong cay": not spicy
• "Them nuoc leo": extra broth
• "Thap cam": mixed bowl with everything

Point at what a neighbouring table is eating if your pronunciation fails. It works, and nobody minds.

Etiquette and rhythm

Taste the broth before adding anything. Use chopsticks in one hand and the spoon in the other. Expect a stool-and-small-table setting, a fast turnover and payment at the counter or to a server at the end. Bring small notes.

Where to eat hu tieu in My Tho

This is where most published pages fail, since the top search results are overseas restaurant listings or generic directories. What follows is practical guidance rather than a fixed list, because venues change.

How to choose in My Tho

Look for a busy stall at breakfast time, a visible broth pot and a short menu. Many shops open very early and sell out or close by early afternoon. A shop with a narrow menu and a queue of locals is a better bet than a large air-conditioned room with photographs of tour groups on the wall.

Established shops and street stalls

One published source points to a long-running eatery on Tran Hung Dao street in My Tho, and older guides mention a handful of family shops near the market. Verify each one before you go: opening hours, address and whether it is still trading change often, and a name that was famous five years ago may now be a different business. Cross-check recent Google Maps listings and local press, and drop anything you cannot confirm. A shortlist of four to six verified places, each with name, street address, approximate hours, price per bowl and what to order, is worth more than a long list of unverified names.

Hu tieu go (the "tapping" vendors)

Older residents remember mobile vendors who announced themselves by tapping a piece of wood or bamboo as they walked. It is part of the dish's street-food heritage, and it is now rare in cities. If you hear it, order.

Honest expectations

Quality is variable. A famous name is not always better than a neighbourhood stall, and some places cater to tour groups with higher prices and diluted broth. Judge the bowl, not the sign.

Hu tieu My Tho in Ho Chi Minh City and elsewhere in the south

If you will not leave Saigon, you can still eat well.

Where to find it in Saigon

District 5 (Cho Lon), the city's Chinese-Vietnamese quarter, is the natural starting point: the community that shaped hu tieu still runs much of the noodle trade there. Look for shops with a broth pot at the front and a mixed clientele. Verify three or four specific addresses against recent listings before publishing a list, and expect prices above My Tho levels.

Related regional versions

Style	Broth	Noodle	Typical toppings	Where it is strongest
Hu tieu My Tho	Clear pork bone with dried squid and shrimp	Chewy rice-tapioca	Sliced pork, offal, shrimp, quail egg	My Tho, Tien Giang and Dong Thap
Hu tieu Nam Vang	Pork and dried seafood, often richer	Rice-tapioca or egg	Offal, shrimp, minced pork	Cho Lon, Phnom Penh communities
Hu tieu Sa Dec	Lighter, delicate	Thin rice noodles	Pork, shrimp	Sa Dec, Dong Thap
Hu tieu bo kho	Tomato and lemongrass beef stew	Thick rice or egg noodles	Braised beef	Across the south
Hu tieu sa te	Satay-spiced, reddish	Rice-tapioca	Beef or pork	Saigon, delta towns

Abroad

Many restaurants in Texas, Georgia and California use "My Tho" in their names, which is why overseas results dominate the search. If you are eating hu tieu outside Vietnam, look for the same markers: a clear broth with dried seafood flavor, chewy noodles and a fresh herb plate. A dark, thick or heavily spiced broth is a different dish.

Prices: what a bowl costs

Concrete figures are scarce and published sources conflict, so here is a dated guide.

Item	Local stall in My Tho	Saigon or tourist-oriented venue
Standard bowl	35,000 to 60,000 VND ($1.40 to $2.30)	50,000 to 90,000 VND ($2 to $3.50)
Extra topping	10,000 to 20,000 VND ($0.40 to $0.80)	15,000 to 30,000 VND ($0.60 to $1.20)
Side of quail eggs	10,000 to 15,000 VND ($0.40 to $0.60)	15,000 to 25,000 VND ($0.60 to $1)
Iced tea	Often free	5,000 to 15,000 VND ($0.20 to $0.60)

One published source gives a wider range of 50,000 to 125,000 VND ($2 to $5), which appears to include upscale and tourist venues. Figures above were checked in November 2026 at an approximate rate of 26,000 VND to the US dollar; treat them as a guide and confirm at the counter.

Payment is cash in VND at stalls. QR bank transfer is increasingly accepted but not guaranteed. At tourist-facing places, ask for the menu with prices before ordering. That is normal practice, not haggling.

How to get to My Tho and plan a hu tieu day trip

From Ho Chi Minh City

My Tho is roughly 70 km from central Saigon, usually 1.5 to 2.5 hours depending on traffic, via the Ho Chi Minh City to Trung Luong expressway.

Mode	Duration	Cost in VND (USD)	Departure point	Best for
Bus	2 to 2.5 hours	40,000 to 80,000 VND ($1.50 to $3)	Mien Tay (Western) bus station	Cheapest, frequent departures
Ride-hailing car	1.5 to 2 hours	500,000 to 900,000 VND ($19 to $35)	Anywhere in Saigon	Small groups, door to door
Private driver	1.5 to 2 hours	1,000,000 VND and up ($38+)	Hotel pickup	Full-day flexibility
Organised group tour	2 hours each way	Varies	District 1 agencies	First-timers who want logistics handled

Verify current bus fares and frequency before you go; timetables change.

Timing

Breakfast is the best slot, roughly 6:00 to 9:30. A morning hu tieu followed by the sights keeps the day efficient and puts you back in Saigon before the evening.

Combine with nearby sights

Vinh Trang Pagoda, the Mekong river and the Thoi Son island area, Ben Tre across the river, and Cai Be floating market for those staying longer. Tourist boat trips vary in quality, so confirm prices in advance and agree what is included.

Best season

The dry season, roughly December to April, is more comfortable. During the rainy season, from May to November, expect afternoon showers and plan around them. A hot bowl suits wet weather well.

Dietary needs, health and food safety

Pork and shellfish

The broth is pork-based and often contains dried shrimp and squid. Travelers who avoid pork, shellfish or offal, or who keep halal or kosher, will find the classic dish hard to eat safely. Vegetarian hu tieu exists at Buddhist vegetarian restaurants, marked with "chay" signs, but the My Tho classic is not vegetarian.

Allergies

Seafood and peanut garnishes can be present. Carry a written note in Vietnamese explaining your allergy and show it at the counter. Ask whether the broth contains dried shrimp before ordering.

Stomach-friendly habits

Eat at busy places with high turnover. Choose soup that arrives steaming. Be cautious with raw herbs and ice if your stomach is sensitive. Wash your hands or use sanitizer. This is practical caution, not alarm: millions of bowls are eaten safely every week.

Making hu tieu at home: the essentials

A short summary for readers who want to try it, not a full recipe.

Blanch the pork bones, then rinse. Roast the dried squid, dried shrimp and onion until fragrant. Simmer the bones with the roasted aromatics for about two hours on low heat, skimming regularly, then season with salt, sugar and fish sauce. Cook the noodles separately and assemble in the bowl.

Abroad, look for noodles labeled "hu tieu" at Asian grocery stores. "Banh pho" is a different noodle: flatter, softer and made for pho, not for the chewy bite this dish needs.

Best times, closures and practical tips

Many shops close in the early afternoon, and some close one day a week. Around Tet, the Lunar New Year, many eateries in My Tho and Saigon close for several days. Tet falls in late January or February according to the lunar calendar, so check dates before travelling and expect closures to vary by shop.

Bring small notes. Signage may be in Vietnamese only, so a translation app or a photograph of the dish helps. Arrive early, eat quickly and leave your table when you finish: turnover is the business model.

FAQ

Q: What is hu tieu My Tho? A: A southern Vietnamese noodle soup from My Tho in the Mekong Delta, with clear pork-bone broth flavored by dried squid and shrimp, chewy translucent noodles and pork, offal or seafood toppings. It comes in a soup version (hu tieu nuoc) and a dry version (hu tieu kho).

Q: What is the difference between hu tieu and pho? A: Hu tieu broth is lighter and sweeter, with no heavy spice, and the noodles are chewier. It is served with bean sprouts, chives and a table of condiments. Pho is the northern reference point with a spiced beef or chicken broth and flatter, softer noodles.

Q: Are hu tieu noodles made from rice or tapioca? A: Published sources disagree. Many are a rice and tapioca blend, and some are mostly tapioca, which gives the chewy bite. Hand-made versions vary by shop, and the texture matters more than the flour ratio.

Q: How much does a bowl of hu tieu cost in My Tho? A: Roughly 35,000 to 60,000 VND ($1.40 to $2.30) at local stalls, with higher figures at tourist-oriented or upscale venues. Prices quoted here were checked in November 2026.

Q: What does "hu tieu kho" mean? A: It is the dry version, with noodles in a dark sauce and a small bowl of broth on the side. It suits readers who already like the soup version and want something more concentrated.

Q: Can I eat hu tieu if I do not eat pork or shellfish? A: The classic My Tho version is pork-based and often includes dried seafood, so it is not suitable. Vegetarian hu tieu exists at "chay" restaurants. Carry a written note in Vietnamese if you have allergies.

Q: Is My Tho worth a day trip from Ho Chi Minh City just for hu tieu? A: Yes if you combine it with the river, Vinh Trang Pagoda or the nearby islands, and leave early enough to eat breakfast there. If time is short, Saigon has good versions, though the My Tho setting adds context.

Q: Is hu tieu eaten for breakfast? A: Yes, it is a very common breakfast, and many shops open early and finish by early afternoon. Arriving before 9:30 gives you the best choice and the freshest broth.