If I had to pick my top five noodle soup dishes, won ton noodle soup would definitely make the cut, along with pho, ramen, and bun bo Hue. (I know that’s only four noodle soups—I’m not sure which would be the fifth.)

There is something so comforting, savory, and yet so simple about a bowl of egg noodles in chicken or pork broth with morsels of shrimp and pork wrapped in delicate skin. Won ton noodles (or mi hoanh thanh as it’s written in Vietnamese) is a dish originating from the Canton cuisine, which is primarily found in Hong Kong today.

In Vung Tau, my parents took us to a well-known noodle shop serving pork and won ton noodles, both the wet (noodle soup) and dry versions (where the soup comes on the side—you take a few bites of your dry noodle dish, then sip some soup). I wouldn’t doubt it if there is MSG in that broth because it was damn delicious and savory.

The won tons were nothing to rave about, but the meaty pork bone was a pleasure to gnaw on. At just 45,000 VND (about $2 USD), that’s a steal!

The noodle shop was bustling when the five of us arrived, but as with most casual eateries I’ve been to in Vietnam, there is no wait. We were seated at a communal table and ordered right away. Obviously everyone orders some version of the egg noodles, and the bonus is you get to watch the cooks toss the noodles high up into the air before catching it in the bowls. (Hence the words “mi thay” in the shop name means “thrown noodles.”) Sometimes, they throw them so high, the noodles graze the ceiling, which by American standards, is kinda gross. When in Vung Tau, though…

Mi Thay Nghiep Ky
125 Ba Cu
Vung Tau, Vietnam

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  1. I went to Vietnam once and I have tasted this dish. I'm finding out ways to emulate the taste from the guys that created it. It's super yummy indeed even without using MSG. Lovely post!

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