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Comparisons of Vien Hong noodle in Oakland - Tio Ciu/Cha Jew style

Han Lukito | Jun 21, 200402:02 AM

I tried this place long ago and tried it again last weekend for its cha jew noodle (tio ciu style) with separate soup and tried to compare it with my new favorite for this style of noodle at the Vietnamese restaurant Vung Tau (VT has several branches in SJ). We ordered it with flat egg noodle (not the chow fun type).

Plenty of kidney slices, slices of poultry (chicken?), fish cake slices. VT probably has more of the minced meats but more of less the same qty on other meats.

The soup is good at both places

The seasonings is lacking compared to VT. This made a big difference I think. VT probably has more of the fried little things(garlic?), slightly sweet sauce and probaly more soy sauce. I think this caused the winner to be VT by a good margin.

I also tried the assorted chow fun and it is clearly one of the best around. Plenty of tender and tasty meats. Fresh slices of veggies. Tender fun noodles. Good sauce, not too goopy. Tung Kee noodle also makes a decent version but VH is clearly the winner here for the chowfun.

Anyone else had any comparisons at other places offering the tio ciu style noodles ?

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