Although this Hu tieu/ Hu tiu/ Hủ tiếu looks quite similar to banh pho/ bánh phở/ flat rice noodles, particularly when it is in dried form, it is made of a completely different ingredient, namely tapioca starch (while banh pho is made of rice starch).
Dried hu tieu also needs to be boiled before use, like banh pho. However, it tastes more chewy than and is not as soft as banh pho. Hu tieu is served in many delicious dishes in Vietnam, such as with broth and toppings or stir-fried with meat, seafood and vegetables. Hu tieu is more common in the Southern than Northern Vietnam.
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