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
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