hu tieu noodles

This Vietnamese Pork and Prawn Clear Noodle Soup is the perfect way to enjoy breakfast, lunch or dinner. Hu Tieu Nam Vang balances a simple broth with a variety of meats and fresh herbs!

Vietnamese Pork and Prawn Clear Noodle Soup (Hủ Tiếu Nam Vang)

L / 21 US cups chicken and pork stock

g / 0.06 lb rehydrated shrimp

45 g / 0.1 lb peeled ginger

onion

jicama ((we get it from the local Asian supermarket))

tbsp chicken bouillon powder

salt,

tbsp fish sauce

55 g / 0.12 lb rock sugar

pork fat,

kg / 2.2 lb pork mince

garlic

chicken and pork stock ((use the one cooking

chicken bouillon powder

tbsp cooking oil

prawns

pork

pork heart

pork liver

pork intestines

eggs ((we buy the canned ones from the local Asian supermarket))

hủ tiếu clear rice noodles ((found in the dry noodles section of the Vietnamese supermarket))

garlic chives

onions

coriander

Chinese celery

chrysanthemum greens

bean sprouts

lime/lemon wedges

Start by charring the ginger, onion and squid over an open flame until blackened, then scrape away the char and put them straight into the broth. Note: If you don&#039;t have a gas stove for this option, put them in the broiler for 20 minutes and turn them every few minutes for the same result.

Add the lean pork meat, jicama, rehydrated shrimp, chicken bouillon powder, salt, fish sauce and sugar into the broth.

The Broth

Meanwhile, put the pork fat cubes in a pan and fry them on a low to medium heat until golden. When ready, scoop the crispy cubes out into a serving bowl.Note: You can choose to keep the oil as lard for future cooking or dispose of it.

The Crackling Pork Lard

Mix the pork mince with the chicken bouillon powder, salt and stock.

Heat up a pan to a medium heat, add the cooking oil (or lard) in and brown the garlic. Pour in the mince and cook for 10 minutes or until ready.

Transfer the cooked mince into a serving bowl.

The Mince

Bring a pot of water to the boil and put the intestines in to cook for 40 minutes or until soft. Drain then cut into 3 cm (1.2&quot; segments).

In a clean pot, fill it with new water and bring to the boil before cooking the liver for 5 minutes or until firm. Remove the liver from the water and slice thinly.

Repeat the previous step with the heart, cooking for 30 minutes or until there are no traces of red. Drain the water and cut into thin slices.

Take the lean pork meat out of the soup and slice thinly before plating it on a serving dish.

The Pork Intestines, Liver, Heart and Meat

About 20 minutes before eating time, soak the clear noodles in cold water for 10 minutes. Heat up a pot of water to boiling point and put the noodles in to cook for 5 minutes or until al dente.

Drain the water then begin assembling your bowl.

Serve with fresh garnish and a squeeze of lime!

The Noodles

Can we be neighbors please? I'll drop by everyday and we can exchange food! You are making me super hungry and super nostalgic with this noodle soup. :)

What a lovely soup, I can imagine those rice noodles soaking up all that amazing soup.

Noodle soups my favorite kind of food on earth and this one looks really amazing. I love that you use so many types of protein. I really wish I could have a bowl of this right now! Love your website and recipes, by the way :)

I love Vietnamese food and this recipe looks like a real winner!

Top 1 hu tieu noodles recipes from across the web

The most viewed hu tieu noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vietnamese Pork and Prawn Clear Noo...

Top 1 hu tieu noodles recipes from across the web

The most viewed hu tieu noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Pork and Prawn Clear Noo...

The most viewed hu tieu noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine