Noodlepie has been noodle-less, but not pie-less, for way too long. With feet firmly back on the streets we pick up where we left off with a surprise home delivery of Mi Hoanh Thanh. The Mi noodle is commonly used in fried noodle dishes and is pretty good deep-fried to a crunch and topped with seafood, veggies and any sauce-u-like. This noodle soup comes stuffed with delicate mini-dumplings or wonton (Hoanh thanh – wonton – geddit???) So, I guess we’re talking a bastardised Chinese dish here. But, at 8,000VD a throw, I won’t complain too much about the bastard in my bowl. The soup is a notch above wan and watery, but several rungs down from being a crock-rocker. Sadly, the ‘hoanh thanhs’ collapsed at my every touch with the minced pork and shrimp innards making a bid for freedom in soup jungle.
This Mi Hoanh Thanh came with the selection of veggies pictured above – beansprouts, lettuce, freshly sliced red chili, cilantro and a squeeze of lemon. Bung in what you like and off you go. It’s a filla, not a stunna. This one came from somewhere in District 3. For a cheap and reliable Mi venue, you could drop by Mi Chu Tac at 20-6A Ky Dong street just down the road from Ngu Vien restaurant in District 3. Apparently, there’s also a branch at 57 Ho Tung Mau in District 1. Mi Chu Tac boasts nine different Mi dishes including an excellent ‘medicinal’ duck dish – Mi Vit Tiem.