Vietnam's hủ tiếu Mỹ Tho noodles blend tradition with modern ambition
The traditional dish hủ tiếu Mỹ Tho has long been a source of pride in southern Vietnam. Originating in Mỹ Tho city, once a bustling trade and export centre, these rice noodles gained fame when named one of Asia's top 100 dishes by the Asia Book of Records in 2013. The secret lies in their chewy texture, crafted from Gò Cát rice by local producers who balance handmade techniques with modern machinery. The noodles are made in the Bánh - bún - hủ tiếu craft village in Mỹ Phong Ward, Đồng Tháp Province. Recognised by the provincial government in 2007, the village holds a protected trademark—Hủ Tiếu Mỹ Tho Đặc Sản Truyền Thống—registered in 2008. Most families still shape the noodles partly by hand, using machines only for labour-intensive steps to cut down on time.
Producers here focus on food safety and eco-friendly methods. The noodles are sold across local markets and nearby provinces but have yet to reach international buyers. A 2026 plan now aims to lift the craft village's profile by boosting worker incomes, linking it to digital transformation, and tying it to the *One Commune, One Product* (OCOP) programme. By 2030, the village expects to upgrade its production lines, build a sustainable brand, and connect its work with tourism and trade. The goal is to preserve tradition while adapting to modern demands.
The craft village's future hinges on blending heritage with innovation. With a registered trademark, a modernisation roadmap, and growing local demand, hủ tiếu Mỹ Tho is set to expand its reach. The next decade will test whether its chewy, handcrafted noodles can move beyond regional markets and into wider trade.
