Hu Tieu (Chewy Rice Noodles)
コシが命！南部で愛されるカンボジア由来のモチモチ麺
Description
A chewy, semi-dried rice noodle (often mixed with tapioca) popular in the South. Boasts a firm 'bite' (al dente) unlike soft Pho.
Classification: Noodles
Shops selling Hu Tieu (Chewy Rice Noodles)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice flour
- Tapioca starch
- Water
- Salt
Instructions
- Blanch quickly in boiling water.
- Serve in pork broth or toss with sweet soy sauce for a dry version (Kho).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Sen Lek (Thai rice noodles are closest)
Pairing
Pork broth / Soy sauce glaze
Trivia
If Pho is 'slippery', Hu Tieu is 'chewy'. This strong elasticity captures the hearts of Ho Chi Minh locals.
Eating tips & etiquette
When eating the dry version (Kho), toss quickly with scallion oil and sauce so the chewy noodles don't stick together.
Allergen
None