Sa Dec Chewy Noodle Soup with Dried Squid Broth & Century Rice Flour

Sa Dec City along the banks of the Tien River has been renowned across Southern Vietnam for over a century as the artisanal "Rice Flour Capital". Benefiting from the pure, alkaline-free freshwater of the river and rich alluvial sediments, Sa Dec rice flour achieves a pristine translucence and natural springiness unmatched elsewhere. Noodles crafted from this historic flour possess an ivory hue and an unmistakable al dente, bouncy chewiness that never turns mushy even in boiling broth. The broth is a labor of love, slow-simmered for hours using marrow pork bones, charcoal-toasted dried squid, and sun-dried river shrimp. Crystal clear with a gentle amber glint, the broth delivers a clean, oceanic and sweet bone-marrow umami without overwhelming artificial seasoning. Each bowl is generously heaped with tender pork loin slices, red-edged Chinese char siu, buttery poached pork liver, peeled fresh prawns, and handmade pork loaf, garnished with crispy golden shallots, fragrant Chinese celery, and fresh garlic chives. Diners can savor Sa Dec Hu Tieu in two classical preparations: the traditional soup version with noodles bathed in steaming broth, or the dry version (hủ tiếu khô) where springy noodles are tossed in a glossy house-made sweet-savory sauce of fermented soybeans, oyster sauce, rock sugar, and fried garlic. The dry version is accompanied by a separate steaming bowl of broth with fall-off-the-bone pork ribs, blanched bean sprouts, and fresh lime wedges, embodying the enduring culinary pride of Dong Thap province.