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or mi is a Vietnamese term for yellow wheat noodles.[1] It can also refer to egg noodles. They were brought over to Vietnam as wonton noodles by Chinese immigrants. The Vietnamese version of wonton noodles is mì hoành thánh. The noodles can be either thin or wide and are commonly used in súp mì (noodle soup) and mì khô (dry noodles).

Súp mì (noodle soup)[edit]

Súp mì or noodle soup can be served with a pork-based broth with the noodles and other ingredients together or with the soup served separately. Common ingredients are noodles, pork broth, ground pork, chives and a choice of meats or toppings. They can be served with spicy pickled green papaya (đu đủ chua ngọt) on the side. Condiments may include soy sauce, sa tế, pickled jalapenos, and red or white vinegar.

Types of súp mì[edit]

  • Mi hoanh thanh - wonton noodle soup
  • Mi sui (xui) cao - dumpling noodle soup
  • Mi thap cam - combination noodle soup with barbecue pork (xa xiu/char siu), chicken, shrimp, squid
  • 'Mi vit quay - Cantonese-style roast duck noodle soup
  • Mi vit tiem - seared and braised duck leg noodle soup with herbs, soy sauce, and bok choy
  • Mi do bien' - seafood noodle soup
  • Mi sate bo - beef sate noodle soup
  • Mi bo vien - beef meatball noodle soup
  • Mi ca vien - fishball noodle soup

See also[edit]

References[edit]

  1. ^ Dao, Dan Q. (2 December 2016). "10 Essential Vietnamese Noodle Soups to Know (Beyond Pho)". Saveur. Retrieved 8 May 2019.