Hủ Tiếu Dai | Tapioca Noodles
Hủ Tiếu Dai | Tapioca Noodles
WHAT IS IT?
Translucent, flat, thin stick, tapioca noodles. The word Dai translates to chewy, tough. These are not pho noodles (which albeit similar in shape and thickness) are made out of rice.
WHAT DOES IT TASTE LIKE?
These noodles are made out of tapioca which makes them a blank slate for whatever you decide to pair them with. There isn’t much of a taste as much as it is a mouth feel because of the chewy texture.
HOW TO SELECT IT?
First you’ll have to find them. Tapioca noodles aren’t quite as popular as bean thread, rice vermicelli, or banh pho. The packaging should say Hu Tieu Dai. Once you do find them look for ingredients that have tapioca as the only ingredient.
HOW TO USE IT?
To soak or not to soak?
The million dollar question…
These noodles do much better when soaked. You can soak them for up to 20 hours in room temperature water. They do better with a longer soak, but the most important thing is that they’re malleable. This will make it easier to cook what you need.
Once soaked, rinse the noodles. Heat up a small pot of water, portion what’s needed and boil for roughly 30 seconds. It should be chewy, and when pressed the noodle should be able to pinch in half.
Drain and rinse the noodles with cold water.
After they’re drained add a little oil or place directly in a serving bowl.
No Soak? No Problem
If you decide not to soak it you can boil it straight from the package. After about 4 minutes check the noodles to see if they can be pinched in half.
Once they can be pinched, drain and rinse with cold water. Add oil and use accordingly.
WHAT VIETNAMESE OR OTHER RECIPE IS IT MOST COMMONLY USED IN?
As the name indicates, hu tieu dai is made specifically for hu tieu.
Hu Tieu Dai is most commonly used for the Vietnamese Noodle soup, Hu Tieu.
WHERE TO FIND IT?
I’d be lying if I told you it’s easy to find. Vietnamese markets will carry them, most other Asian markets will be a hit or miss.
It’s not popular enough for American markets to have them. So I’ve added an easy substitute which you probably still won’t find in an American market.
When you can’t find hu tieu dai some will sub out the more popular Japanese potato starch noodles. Note: don’t pick the sweet potato starch noodles. They’re much darker and chewier than these.
Potato starch noodles are more accessible. Look for packaging that reads: Maloney or Malony Harusame when you’re in a pinch. They’re more expensive than Hu Tieu Dai, but will do the trick in a pinch.
HOW TO STORE IT?
If you’re boiling the whole package add oil to prevent the noodles from sticking. Whatever isn’t being utilized refrigerate and make sure to flash boil or slightly heat in a microwave prior to placing in desired soup.
If you’re only using the desired amount and not boiling the whole package, place the remaining reconstituted noodles in an airtight container. Store in the refrigerator and use within 1-2 days.
