Vietnamese

Hủ Tiếu Nam Vang

A clear pork-and-seafood noodle soup with sweet daikon broth, chewy hủ tiếu noodles, shrimp, sliced pork, pork liver, and fragrant fried garlic. This bowl is served with fresh herbs, bean sprouts, lime, and chile the way it is commonly enjoyed in southern Vietnam.

▶Watch it madeMón Người Hoa · 27:15

Ingredients

• Dry hủ tiếu dai rice noodles220g
• Pork neck bones or pork ribs700g
• Water2.2 liters
• Pork loin or pork shoulder160g
• Pork liver100g
• Large shrimp, shell-on6
• Ground pork120g
• Dried squid, lightly toasted1 small piece
• Dried shrimp, rinsed1 tbsp
• Daikon, peeled and cut into chunks180g
• Yellow onion, halved1/2
• Rock sugar1 tbsp
• Fish sauce2 tbsp
• Salt1 1/2 tsp
• White pepper1/2 tsp
• Garlic, finely chopped5 cloves
• Neutral oil3 tbsp
• Quail eggs, boiled and peeled4
• Bean sprouts1 cup
• Garlic chives, cut into 4 cm lengths1/3 cup
• Chinese celery leaves and tender stems1/3 cup
• Green onion, thinly sliced2 stalks
• Cilantro, chopped1/4 cup
• Lettuce leaves, shredded1 cup
• Lime wedges2
• Fresh red chile or sliced bird's eye chileto taste

Method

1. Soak the dry hủ tiếu noodles in room-temperature water for 20 to 30 minutes until pliable, then drain.
2. Put the pork bones in a pot, cover with water, boil hard for 5 minutes, then drain and rinse the bones well.
3. Return the cleaned bones to the pot with 2.2 liters fresh water, the toasted dried squid, dried shrimp, daikon, and onion.
4. Bring the broth to a gentle boil, skim off foam, then simmer uncovered for 1 hour.
5. Add the whole piece of pork loin or shoulder to the broth and simmer for 20 minutes, then remove it, let it rest, and slice it thinly.
6. Season the broth with rock sugar, fish sauce, salt, and white pepper, then simmer for another 15 minutes and keep hot.
7. Heat the oil in a small pan, fry the chopped garlic over medium-low heat until pale golden, then strain and reserve both the fried garlic and the garlic oil.
8. Cook the ground pork in 1 tablespoon garlic oil with 1 teaspoon fish sauce and a pinch of white pepper until crumbly, adding 2 tablespoons hot broth to keep it moist.
9. Peel the shrimp, leaving the tails on if desired, and poach them in the hot broth until just opaque.
10. Thinly slice the pork liver and poach it briefly in the hot broth until just cooked, about 30 to 45 seconds.
11. Blanch the soaked hủ tiếu noodles in boiling water until tender and chewy, then drain and divide between 2 bowls.
12. Top each bowl with sliced pork, shrimp, pork liver, ground pork, quail eggs, bean sprouts, garlic chives, Chinese celery, green onion, cilantro, and a spoonful of fried garlic with garlic oil.
13. Ladle the hot clear broth over the noodles and serve immediately with shredded lettuce, lime wedges, and fresh chile on the side.

Common questions