Hu Tieu Nam Vang (Vietnamese Pork & Shrimp Noodle Soup)
Quick answer
Hu tieu nam vang is a clear-broth rice noodle soup from southern Vietnam, originating in the Cambodian immigrant communities of Phnom Penh and now thoroughly embedded in...
What makes this special
- Saigon-style Hu Tieu Nam Vang carries a clear pork broth simmered at low heat for flavor.
- Pork bones simmered low and slow with foam skimmed repeatedly produce a clear yet deeply flavored broth
- Pan-fried minced pork with garlic until dry and granular adds a nutty, crumbly topping layer
Key ingredients
Core cooking flow
- 1 Heat 900ml pork bone broth to a simmer over medium heat.
- 2 Heat oil in a pan and saute 1 tbsp garlic until fragrant.
- 3 Blanch 8 shrimp in boiling water for about 1 minute until the flesh turns pi...
Hu tieu nam vang is a clear-broth rice noodle soup from southern Vietnam, originating in the Cambodian immigrant communities of Phnom Penh and now thoroughly embedded in Saigon street food culture. Pork bones are simmered at low heat for an extended time while the surface is skimmed repeatedly to keep the broth transparent and clean-tasting. Fish sauce and a measured amount of sugar season the broth with a savory-sweet balance that is distinctively southern Vietnamese. Ground pork is pan-fried with garlic until the moisture cooks off and the meat turns crumbly and lightly browned, creating a textured topping that contrasts with the silky broth. Whole shrimp are blanched for one minute only, enough to set the flesh without turning them rubbery. Rice noodles go into the bowl first, raw bean sprouts are piled on top, and boiling broth is ladled over, wilting the outer layers of the sprouts while leaving their cores crisp. A spoonful of garlic-infused oil floated on the surface releases fragrance with each sip and deepens the overall aroma. Green onion and black pepper finish the bowl simply, and the long-cooked broth does the work of pulling every element together. Lime wedges and fresh chilies on the side let each diner adjust acidity and heat to their own preference.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Heat 900ml pork bone broth to a simmer over medium heat.
Season with 1.5 tbsp fish sauce and 1 tsp sugar, then reduce to low to keep the broth clear and aromatic.
- 2Heat
Heat oil in a pan and saute 1 tbsp garlic until fragrant.
Add 120g ground pork and stir-fry until moisture evaporates and the meat is crumbly and lightly browned.
- 3Heat
Blanch 8 shrimp in boiling water for about 1 minute until the flesh turns pink, then remove immediately and cool in cold water.
- 4Heat
Cook 200g rice noodles in boiling water for 3 to 4 minutes, rinse under cold water, then divide into bowls and top with 100g bean sprouts.
- 5Heat
Spoon the cooked pork and blanched shrimp over the noodles, then pour the hot broth generously to submerge all the toppings.
- 6Finish
Scatter 2 tbsp sliced scallions over the top and finish with white pepper to taste.
After the steps
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