Not to mention traveling to the West, for Southerners in general, noodle soup has become a very familiar dish. And having the opportunity to visit each region, people will have the opportunity to learn a different way of cooking noodles and different flavors. However, there is one noodle dish that conquers the most diners, imbued with the typical flavor of the Western region, and that is Sa Dec noodle soup.
Sa Dec noodle soup has many types for diners to choose from, including meat, bone, dry, and liquid depending on each person’s preference. The special feature of Sa Dec noodle soup is that the meat and bones are meticulously processed, making them soft, delicious, and sweet. The broth of the noodle dish does not use spices such as sugar, salt, MSG… but is stewed from the natural sweetness of pork bones.
That’s with water noodles, but with dry noodles it’s especially different, because there’s a sauce that comes with it. Each noodle strand is blanched and chewy, topped with meat, liver, shrimp, chive sprouts,… and on top is a layer of fragrant sweet and sour sauce. Accompanied by a little fried onion, chopped salad and a cup of broth on the side for other diners to eat and slurp.
