Hu Tieu Nam Vang (Vietnamese Pork & Shrimp Noodle Soup)
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
From the Cambodian immigrant communities of Phnom Penh, this clear rice noodle soup crossed into southern Vietnam and settled into Saigon's street food.
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Fish sauce and a little sugar give the pork broth its savory-sweet southern balance, and this recipe starts from ready-made pork bone stock rather than simmering bones. Once seasoned, the broth drops to low heat so it stays clear and fragrant. Ground pork fried with garlic until dry and crumbly sits on top as a contrast to the silky broth. The shrimp spend only about a minute in boiling water and come out as soon as they turn pink, which keeps them tender.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
Blanch 8 shrimp in boiling water for about 1 minute until the flesh turns pink, then remove immediately and cool in cold water.
- 4
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.
- 5
Spoon the cooked pork and blanched shrimp over the noodles, then pour the hot broth generously to submerge all the toppings.
- 6
Scatter 2 tablespoons sliced scallion over the top and serve hot immediately.
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