Newish place opened near downtown San Jose that specialises in hu tiu nam vang. Says so right on their sign outside the restaurant. I was worried before showing up that the name might signal watered down food, and fancier than necessary decor. It turned out to be a no frills noodle place with clean dining room and nice service. They have two main noodle offerings, the hu tiu nam vang, and the mon dac biet (beef stew noodle soup) and a few other starters.
Had H1, 2 of them in fact, one dry (broth on side), one wet. Both hu tiu thuong, the regular noodles. Dry was better, as the giant bowl came with a pretty intense broth at the bottom (just a little of them) that enhanced the flavor profile of the entire noodle once one had a chance to stir the noodles through the broth. The broth in the wet bowl seemed more diluted in comparison, since there were more of them. Noodle was perfectly al dente in both cases. Came also with a few quail eggs, sliced and ground pork, a shrimp and garnishes. The garnishes, fried garlic and celery added extra flavor dimensions to the noodle. Since I am a carb lover, I could use more noodles but no big deal. All their hu tieu options differ only by the types of noodles.
I liked the mon dac biet even better than the hu tiu nam vang. It had a mildly spicy curry broth along with beef cubes, tendons, carrots and garnishes. Yellow noodle was recommended. Came in a sizzling hot stone pot while the soup was bubbling. The tendon and the carrot soaked up all that curry goodness.
During the meal, a huge 20-30 person strong group came in to eat. Parking lot was pretty full by the time we left around 12:45p.
10% off for seniors, students and emergency first responders.
What other hiu tiu nam vang and mon dac biet dishes do people like around the Bay Area?