Hu Tieu Nam Vang Vietnam or Vietnam rice noodle with pork and seafood is one of the very popular street food dishes in Vietnam, especially in the south. With the great taste of minced pork, pig organ, and other green things like bean spout, chives, this dish is such a great ideal for your meal ! simply, easily, but nutritious enough for your body’s needs.
Hu Tieu Nam Vang Vietnam
Difficulty: Intermediate
Hu Tieu Nam Vang Vietnam
Time: 1.5 hours
Ingredients (6 servings)
1.5kg (3.3 lb) pork bones
500g (1.1 lb) minced pork
500g (1.1 lb) pork lean or shoulder
200g (0.5 lb) pork liver
1 dried squid (size of your hand)
1/2 cup dried shrimp
1 onion
5-inch daikon (peeled and cut into 1-inch thick slices)
1 cube rock sugar (double size of your thumb)
5-6 liter of water (for the soup pot)
1 large garlic knob, minced
2-3 shallot, minced
1/2 cup preserved radish, minced
a dozen quail eggs
600g dried noodle (Hu Tieu Dai)
Fresh greens: garlic chives, lettuce, Asian celery ( rau can), Chrysanthemum (rau tan o), bean sprouts…
Black sauce: 3 tbsp oyster sauce + 3 tbsp soy sauce + 1 tbsp sugar + 3 tbsp water. Simmer on low for 2 minutes.
Hu Tieu Nam Vang Vietnam
Directions
Tear dried squid into small pieces. (You can grill it first to bring out the flavor). Soak dried squid and dried shrimps in hot water for at least 15 minutes. After that rinse well and drain.
Boil pork bones for 5 minutes to remove impurities. Then dump out the whole pot. Rinse bones and wash pot clean.
Transfer bones to large clean pot and add in 5 liters water. Also add 1 peeled onion, rock sugar, 1 tbsp salt, daikon slices, lean pork together with dried squid and shrimp.
Bring to a boil and skim off the foam. Then simmer on medium low for 1-2 hours, uncovered.
Season minced pork with salt and pepper. Add in a slash of water and stir to seperate the meat.
In a pan, add oil and fry garlic until golden brownn. Transfer to a bowl and mix with 1 tsp sugar. This is to keep the garlic stay crispy longer. Repeat the same for minced shallot.
Stir-fry minced preserved radish with a tsp oil. Season lightly with salt and sugar.
Hard-boil quail eggs for 4 minutes. (remember to add salt in boiling water)
Cut garlic chives into 3-inch length or chop them up.
Cook Hu Tieu noodle following package instructions
Boil pork liver with salt and a slash of vinegar until cooked. Let cool and slice thinly.
Remove lean pork from soup pot when cooked (after about 40-55 minutes depending the size). Rinse under cold water and let cool. Also slice thinly.
In a strainer, add in seasoned minced pork and submerge into soup pot until cooked. Remove and transfer to a plate. Do the same with fresh prawns
Assembling: Add noodle in a large serving bowl, top up with minced pork, lean pork and pork liver slices, prawns, garlic chives, quail eggs, fried garlic, shallot, preserved radish etc.
For dry version, serve with black sauce and a side bowl of soup
For “wet” version, pour hot soup over noodles and toppings
Serve Hu Tieu Nam Vang Vietnam with a platter of fresh vegetable, chili, lime.
Hu Tieu Nam Vang Vietnam
