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Hủ Tiếu - Vietnamese pork/seafood noodle soup

I had this delicious noodle dish at Vung Tau II, and have since then been thinking about how I wanted to try and make it. The glass noodles that we usually get there are pretty hard to find, and I'm not sure we found the right ones. The way we order it there is dry with glass noodles and soup on the side. If I could remake the dish again I would look for different noodles (and get crab legs!)

Ingredients (serves 6-8):

for broth:

  • pork bones (6lbs)
  • dried shrimp (1/3 cup)+ dried squid (I couldnt find this so omitted)
  • onion, quartered
  • rock sugar
  • salt
  • fish sauce

for toppings:

  • 1 package chives
  • 1 package bean sprouts
  • carmelized shallots
  • garlic
  • ground pork (1lb)
  • pork shoulder
  • 1 lb ground pork (seasoned w/ soy sauce, garlic, garlic powder, salt)
  • spicy sauce/chilis
  • shrimp
  • hard-boiled quail eggs
  • hu tieu dai noodles

Make the broth

I actually did this a couple days before so that the assembly day-of would be easier. I also omitted rock sugar because I was trying not to eat processed sugar, but it's much better with!
  1. Clean the pork bones (I boiled in a large stockpot, dump the water out, individually rinse each bone and then put it into my instant pot).
  2. Fill up the bones pot with water. Add in all other broth ingredients (shrimp, rock sugar, onion). I used an pressure cooker (manual setting, high pressure for 2h). I actually thought I didn't have enough broth at 2h, so dumped out the finished broth and put more water back in for 1h). Without a pressure cooker you can cook at low for a couple of hours.
  3. Strain the broth to get rid of any impurities and veggie bits. Set aside. I added salt for seasoning and fish sauce to taste to make up for the lack of sugar flavor.

Toppings:

I had all the homies come over and help me with this. Everyone was responsible for one thing. :)
  1. De-vein shrimp, wash, and boil. Set aside
  2. Wash veggies. Chop rough end of chives off, chop up chives to 1in size pieces. Clean bean sprouts.
  3. Make crispy shallots: http://www.vietworldkitchen.com/blog/2007/11/crispy-carameli.html
  4. Make crispy garlic
  5. For the ground pork, I seasoned w/ soy sauce + garlic powder + salt, then cooked in cast iron.
  6. Cook pork shoulder on stove (I used a cast iron and seared the sides until browned, then finished in the oven at 350F for about 15min). Cut thinly before serving.
  7. Cook noodles according to package. I like mine more al-dente.
  8. Hard boil quail eggs. 
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Assemble meal and enjoy.

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My references:

https://www.vietworldkitchen.com/blog/2007/11/hu-tieu-nam-van.html

http://www.vickypham.com/blog/vietnamese-pork-seafood-noodle-soup-hu-tieu

foodCrystal Shei