Hu Tieu Nam Vang
Fragrant Vietnamese clear noodle soup with pork, shrimp, and crispy toppings from the Mekong Delta. Light, aromatic, and deeply satisfying with tamarind and fish sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Blanch pork bones in boiling water for 2 minutes, then drain and rinse under cold water.
Step 2
In a large pot, bring 8 cups fresh water to a boil. Add cleaned bones, onion, and ginger.
Step 3
Reduce heat and simmer for 30 minutes. Add shrimp shells if using and simmer 10 more minutes.
Step 4
Strain broth through a fine-mesh sieve into a clean pot. Discard solids.
Step 5
Return broth to heat and season with fish sauce and salt. Taste and adjust seasoning.
Step 6
Bring a separate pot of water to boil. Add hu tieu noodles and cook until just tender, about 3-4 minutes. Drain and set aside.
Step 7
In a small bowl, mix tamarind paste with 2 tbsp warm broth. Set aside.
Step 8
Bring the seasoned broth to a gentle boil. Add sliced pork and cook for 2 minutes until just cooked through.
Step 9
Add shrimp and cook for 1-2 minutes until pink and cooked through.
Step 10
Stir in tamarind mixture and taste for balance of salty, sour, and savory flavors.
Step 11
Divide cooked noodles among four bowls.
Step 12
Ladle hot broth with pork and shrimp over noodles.
Step 13
Top each bowl generously with fried shallots, pork cracklings, cilantro, mint, and scallions.
Step 14
Sprinkle white pepper and add a fresh chili slice. Serve with lime wedges on the side.
Tools you’ll need
- Large stockpot (6-quart)
- Fine-mesh sieve or strainer
- Medium pot for noodles
- Slotted spoon
- Small mixing bowl
- Soup bowls (4 large)
- Knife and cutting board
- Ladle
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