Hu Tieu Mi — Tapioca & Egg Noodle Bowl
Crispy tapioca noodles layered with egg noodles, a savory broth, and mixed protein in one slurpable Vietnamese bowl. Garnish with herbs, fried shallots, and a squeeze of lime.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring a large pot of salted water to boil. Cook tapioca noodles according to package directions, drain, set aside.
Step 2
In the same pot of boiling water, cook egg noodles until al dente, drain, set aside.
Step 3
Heat 1 tbsp oil in a separate large skillet over medium-high. Brown ground pork, breaking apart with spoon, until no pink remains, ~5 minutes.
Step 4
Add shrimp to the pan, cook 2 minutes per side until pink and opaque.
Step 5
Pour in broth and fish sauce, bring to a simmer. Taste and adjust seasoning.
Step 6
Divide cooked noodles between two bowls, ladle broth and protein over top. Garnish with herbs, fried shallots, and lime wedge.
Tools you’ll need
- large pot
- large skillet
- slotted spoon
- ladle
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
