Hu Tieu or Hủ Tiếu - Paying Respect to Pho’s Cousin
Hu Tieu is actually only about 30 percent tapioca and the rest rice flour. At least that is what they said at the factory tour in Can Tho, Vietnam in the Mekong Delta.
@Rudra: Thanks for sharing. The noodle used in hu tieu depends on specific regions in Vietnam. As mentioned in my article, it can use egg noodle with Chinese influence, or banh pho noodle in many Southern areas. Obviously the factory you mentioned uses tapioca and rice flour, which is are both common ingredients to make banh pho and other "rice" noodle like "bún" and "bánh hỏi". So it's good to know this factory makes the noodle with 30/70 mix (unfortunately no name or brand was given), but I'm sure other manufacturer may have a different mix, depending on how they want their texture and taste to be.
I have a question. There are two unrelated Hủ Tiếu restaurants where I live and both have "Ky (or Kee) Mì Gia" in their names. Thanks to this article I know what the "Mi" means but does anyone know what the rest of it or the phrase refers to?
Uhh, I read it is of Chinese influence. Specifically Teochew or for Vietnamese reference “Triều Châu.” They has a huge diaspora, especially throughout Southeast Asia. This is a reason why a lot of mixed Chinese , especially in Vietnam, Thailand, Laos and Cambodia are mixed with Triều Châu. Also why there’s “Hủ tiếu Triều Châu.”