Travel My Tho

12 02, 2017 Views: 566

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My Tho Southwest of Ho Chi Minh City, buses emerge from the city’s unkempt urban sprawl and into the pastoral surrounds of the Mekong Delta’s upper plains. The delta is too modest to flaunt its full beauty so soon, but glimpses of rice fields hint at things to come, their burnished golds and brilliant greens interspersed with the occasional white ancestral grave.


Seventy kilometres out of Ho Chi Minh City lies MY THO, an amiable market town that nestles on the north bank of the Mekong River’s northernmost strand, the Tien Giang, or Upper River.

Mekong Delta Luxury tour day-trip destination for a taste of river life: a flotilla of boats tour the local islands and their cottage industries daily, though many bypass the town itself. The riverfront makes for a pleasant stroll and the town, including bicycle visit the fruit village

My Tho was founded in the 1680s by Chinese refugees fleeing Taiwan after the fall of the Southern Ming dynasty. The economy is based on tourism, fishing and the cultivation of rice, coconuts, bananas, mangoes, longans and citrus fruit.
 
The river’s traffic – which ranges from elegant sampans to vast, lumbering cargo boats, unpainted and crude – is best viewed from Lac Hong Park at the eastern end of 30 Thang 4 street, where you’re sure to catch sight of the most characteristic feature of the boats in the delta – feline eyes painted on their prows.
 
In the evenings, especially at weekends, this corner of town is packed as families stroll up and down, interspersed with sellers of balloons, popcorn and even tropical fish. At night, young lovers huddle on their motorbikes, while men play shuttlecock football on the street under the intent gaze of a statue of nineteenth-century anti-French hero Nguyen Huu Huan, who studied in My Tho.
 
Southwest of Ho Chi Minh City, buses emerge from the city’s unkempt urban sprawl and into the pastoral surrounds of the Mekong Delta’s upper plains. The delta is too modest to flaunt its full beauty so soon, but glimpses of rice fields hint at things to come, their burnished golds and brilliant greens interspersed with the occasional white ancestral grave. Seventy kilometres out of Ho Chi Minh City lies MY THO, an amiable market town that nestles on the north bank of the Mekong River’s northernmost strand, the Tien Giang, or Upper River.
 
Hu tieu, a type of noodle soup, is a popular dish in My Tho City of Tien Giang Province. Tourists to the city can easily enjoy hu tieu as the dish can be found almost everywhere, from streets to small stalls, alleys and restaurants.
Hu tieu is the name of the dish and also the name of the main ingredient. Hu tieu noodle is made from rice. Rice is ground in water to make flour before it is spread into wet rice paper cakes. Those cakes will be dried and then cut into fibers to become noodles. Normally, the rice paper cake will be dried from morning to 2 p.m.
 
The hu tieu making village in Hoi Gia Hamlet, My Phong Commune in My Tho is a major production area which provides the noodle for not only My Tho but HCMC and several other nearby localities.
What makes hu tieu My Tho special is the noodle which is cooked from rice grown in Go Cat, an area that encompasses the current My Phong Commune and parts of several nearby communes.
Apart from the noodle, the broth is also a crucial part which decides the quality of a bowl of hu tieu. The broth is cooked from pig bones, dried squids and dried shrimps.
 
For a traditional bowl of hu tieu, after the noodle is dipped in boiling water, it is put into a bowl which already contains bean sprouts. Then, the cook will put some slices of boiled pork, pork liver, shrimp and quail eggs on the noodle and pour the hot broth over. However, diners can also order dry hu tieu, which does not contain broth and is added with sauce. The ingredients of hu tieu can also be replaced by seafood, beef, or vegetables and bulbs for vegetarians.

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