Hu Tieu Nam Vang (Vietnamese Pork & Shrimp Noodle Soup)
Hu tieu nam vang is a clear-broth rice noodle soup from southern Vietnam, originally brought from Phnom Penh and now deeply embedded in Saigon street food culture. The pork bone broth is simmered slowly and skimmed carefully to keep it transparent, then seasoned with fish sauce and a touch of sugar for balance. Ground pork is pan-fried with garlic until crumbly and browned, creating a textured topping, while whole shrimp are blanched for just one minute to stay firm. Rice noodles are placed in bowls with raw bean sprouts on top, and the hot broth poured over wilts the sprouts slightly while leaving their centers crunchy. A spoonful of garlic oil floated on the surface releases fragrance with every sip. The dish is finished simply with scallion and pepper, relying on the depth of the clear broth to unify the components.
Adjust Servings
Instructions
- 1
Simmer pork broth with fish sauce and sugar to season.
- 2
Saute garlic, then cook ground pork until crumbly and browned.
- 3
Blanch shrimp in boiling water for about 1 minute.
- 4
Cook rice noodles and place in bowls with bean sprouts.
- 5
Top with pork and shrimp, then pour over hot broth.
- 6
Finish with chopped scallion and a little pepper.
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