The restaurant "Southern Beef Cake - Hu Tieu" of Ms. Nguyen Thi Tuan on Tran Quoc Toan street (Hanoi) has maintained its appeal for many years thanks to the Hu Tieu Xa Xiu dish prepared according to a special recipe, creating an impressive flavor.
The restaurant has long been known for its hot, full bowls of bun bo or hu tieu. However, hu tieu mixed with char siu is the dish that creates the restaurant's own mark, and many diners tell each other every time they visit Tran Quoc Toan street.
Unlike dry hu tieu or water hu tieu that are often seen, the hu tieu here is prepared in a unique way. Hu tieu noodles are mixed with fried char siu meat and a sufficient amount of broth, helping the noodles absorb the spices evenly without being dry or too much water. The broth has a light sweetness from the broth, combined with fried onions, crushed roasted peanuts and scallions and chives, creating a harmonious and rich flavor.
Hu Tieu noodles are also a difference. Instead of the characteristic chewy noodles of the South, the restaurant uses thin, soft noodles, shaped almost like pho noodles but smaller, suitable for the taste of many Hanoi diners. Because the noodles are quite soft, when the dish is served, diners are often advised to mix well immediately to make the broth evenly absorbed, avoiding the situation where the noodles stick together and affect the flavor.
According to the restaurant owner, the secret to helping the restaurant retain diners for more than 30 years lies in the broth that is simmered according to a special recipe and balanced in flavor to suit both domestic and international tourists.
Besides, the restaurant also has a secret ingredient that creates a characteristic deliciousness. The highlight of the dish lies in the fried char siu part. The meat is chosen with a balanced ratio of lean and fatty, fried until the outer layer is golden brown, slightly crooked but the inside still retains softness and sweetness.
Spices are marinated moderately, not overwhelming the meat flavor, when eaten with raw vegetables create a harmonious feeling, not greasy. This is also the reason why many diners not only order hu tieu but also buy xa xiu separately to bring home.
As one of the first diners to visit the restaurant, Sang Dinh (23 years old, Hanoi) said that hu tieu xa siu has exceeded his expectations.
Hu tieu has strands that are almost like white banh da strands but thinner. When eating, you will feel the sweet and sour taste from the mixing sauce seeping into each strand of hu tieu. The special thing is that this dish has crispy meat brisket, with a mixture of lean meat and fat. I was really surprised from the first time I tasted it and will definitely come back to eat it many more times," you expressed.
On summer days, a bowl of mixed hu tieu with a light, easy-to-eat flavor becomes the choice of many diners for lunch. Although it is a popular restaurant, this place is usually most crowded around noon.
Thirty years of preserving the traditional flavor has helped the Hu Tieu Xa Xiu restaurant affirm its appeal to many generations of diners. Without elaborate signs or luxurious spaces, it is the quality of the dishes and the simplicity in the service that has made the restaurant a destination sought after by many international tourists when they want to explore Vietnamese cuisine.
