Noo­dle se­crets siz­zle and as­tound

"Hoà Chí Minh City is a melt­ing pot of cuisines tak­ing the best flavours from cul­tures across the globe." In Haø Noäi it’s in Hoäi An it’s while in HCM City, the must-try dish is a sump­tu­ous noo­dle con­coc­tion. Honed from a se­cret Chi­nese recipe passed dow

Outlook - - CONTENTS - By An Vuõ

HCM City’s must-try dish is a stun­ning noo­dle con­coc­tion. Honed from a se­cret Chi­nese recipe passed through the ages, Lu Phuøng's Quyeàn Kyù Mì Gia restau­rant has be­come the goto des­ti­na­tion for food­ies.

Bustling HCM City al­ways has a sur­prise in store, es­pe­cially for visi­tors from Haø Noäi. The di­verse at­mos­phere, in­hab­i­tants and life­styles help give the food an un­usual breadth of in­flu­ences. De­spite be­ing spoilt for choice, the Quyeàn Kyù fam­ily's plain but tasty noo­dle soup catches my eye and tempts the taste­buds.

"Wow, these are by far the best noo­dles I have ever tried here," said Nguyeãn Phöông Mai, one of my best friends as we en­joyed mid­night sup­per with two large bowls of sweet­smelling noo­dles, more than enough to keep us full till the next morn­ing.

To Mai, a Hanoian who moved to HCM City ten years ago, our cur­rent lo­ca­tion has be­come a reg­u­lar sanc­tu­ary for her when­ever she feels the need for a whole­some snack.

"Hoà Chí Minh City is a melt­ing pot of cuisines tak­ing the best flavours from cul­tures across the globe," Mai told me with ev­i­dent ex­cite­ment.

The Quyeàn Kyù Mì Gia restau­rant is a main­stay of the pop­u­lar Traàn Cao Vaân street, but amid the end­less ac­tiv­ity, it some­how seems to ra­di­ate an aura of wel­com­ing calm once dark­ness de­scends.

On or­der­ing mì vòt tieàm (spe­cial roast duck Stew noo­dle soup) and mì xaù xíu (dried pork noo­dles soup), the dishes quickly ar­rived, but in un­usual fash­ion. The dishes were served dry in their re­spec­tive bowls, ac­com­pa­nied by two steaming bowls of hot dumpling broth. To my sur­prise, Mai told me that I could add the broth to my noo­dle ac­cord­ing to taste – Chefs at Quyeàn Kyù Mì Gia pre­pare spe­cial roast duck stew noo­dles for rav­en­ous cus­tomers. en­sur­ing my feast would be just the way I like it.

Notic­ing the Chi­nese char­ac­ters on the restau­rant's sign, I quizzed one of the waiters and soon learned that the founder, Lu Phuøng, once worked as the ex­ec­u­tive chef of a five star cruiser on the Saøi Goøn River, where Chi­nese cui­sine was served to the packed rooftop din­ing area. When Phuøng left the cruiser, he took the se­cret noo­dle recipe with him and later used it to es­tab­lish his own tra­di­tional Quyeàn Kyù Mì Gia restau­rant.

Phuøng said his se­cret method en­sured the noo­dles were well­cooked and sub­stan­tial. They were tossed with eggs to add an ex­tra source of pro­tein and make sure the noo­dles were not too dry too – a com­mon prob­lem for

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