Dry Noodles in San Jose and San Francisco
This last weekend, I tried a Vietnamese place that a friend of mine recommended to me a few years back. I just had to recommend this place to people who are ever in the San Jose area.
The name of the place is called Dalat Restaurant and they are known for their Hu Tieu dry noodles. Since summer is vastly approaching, I'd figure I share a great place to get good dry noodles since cold/dry noodles are a perfect choice for hot weather :)
I must admit though, that the noodles were a bit soft and harder to chew since they were of the wider type. The broth that came with the noodles was a good compliment to it.
An alternative, if you're ever in the San Francisco Area is Pho Ha Nam Ninh which is in the Tenderloin area. Now their dry noodles are amazing--ask for #25 DRY and Large!!
Trust me, once you try this dish out and whether you live in SF or coming from San Jose, it's well worth it :
Oh and please let me know what Dry Noodle places any of you have tried before. There's a possibility that I might not have tried a place somewhere in the bay area.
I don't know the way to San Jose, but I can second the Hu Tieu Nam Vang at Ha Nam Ninh. I've never compiled such a list, but if I did it would be on my list of the top 5 or ten bowls of noodles of any Asian provenance in San Francisco. It's also a visual diamond in the rough, such elegance of presentation in a Tenderloin hole-in-the-wall.
Here's what the non-dry version of hu tieu looked like at Dalat in 2008.
But something has changed and the stock is not longer pristine and clear like this, and as you say, has a lot of MSG now. I don't go there any more.
To TNG, dry noodles should be hot or warm, not cold. And you can add a couple spoonfuls of soup stock to the bowl to loosen them up and help keep them hot after you've dressed it to your liking.
To order dry style at a Vietnamese restaurant, ask for "kho". Here's what hu tieu nam vang kho (Cambodian style rice noodles, dry style) looks like at Nam Vang in San Jose, served with the bones.
There are hundreds of places that serve dry noodles with soup on the side aka Lo mein in Cantonese restos as well as Viet noodle shops.