Hu Tieu Nam Vang

Name: Hu Tieu Nam Vang
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 lbs pork neck bones, blanched; 1/4 cup dried shrimp, soaked; 1 small daikon radish, peeled, sliced; 1 oz yellow rock sugar; 3 tbsp fish sauce; 1 tbsp sea salt; 3 tbsp vegetable oil; 6 garlic cloves, minced; 8 oz ground pork; 8 oz raw shrimp, peeled; 12 oz tapioca rice noodles, soaked; 8 quail eggs, hard-boiled; 2 cups fresh bean sprouts; 1/2 cup garlic chives, chopped

A rich Cambodian-Vietnamese noodle soup featuring a clear pork broth topped with ground pork, shrimp, quail eggs, and fresh chives.

120 minMediumServes 4520 cal/serving

VietnameseSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 lbs pork neck bones, blanched
1/4 cup dried shrimp, soaked
1 small daikon radish, peeled, sliced
1 oz yellow rock sugar
3 tbsp fish sauce
1 tbsp sea salt
3 tbsp vegetable oil
6 garlic cloves, minced
8 oz ground pork
8 oz raw shrimp, peeled
12 oz tapioca rice noodles, soaked
8 quail eggs, hard-boiled
2 cups fresh bean sprouts
1/2 cup garlic chives, chopped

Instructions

1

In a large stockpot, simmer 2 lbs blanched pork neck bones, 1/4 cup soaked dried shrimp, and 1 small peeled, sliced daikon radish in 12 cups of water for 1 hour, skimming foam regularly.
2

Season the broth with 1 oz yellow rock sugar, 3 tbsp fish sauce, and 1 tbsp sea salt, then reduce heat to low to keep warm.
3

Heat 3 tbsp vegetable oil in a skillet over medium heat, fry 6 minced garlic cloves until golden, and set half aside for garnish.
4

Add 8 oz ground pork to the remaining garlic oil and cook until browned and internal temperature reaches 160F.
5

In the hot broth, cook 8 oz peeled raw shrimp until opaque and internal temperature reaches 145F, then remove and set aside.
6

Boil 12 oz soaked tapioca rice noodles in a separate pot of water for 1 to 2 minutes, then drain and divide among four serving bowls.
7

Top noodles with cooked pork, shrimp, 8 hard-boiled quail eggs, 2 cups fresh bean sprouts, and 1/2 cup chopped garlic chives.
8

Ladle hot broth over the bowls and garnish with fried garlic before serving.

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Questions

What internal temperature should Hu Tieu Nam Vang reach?

For Hu Tieu Nam Vang, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Hu Tieu Nam Vang?

The entry for Hu Tieu Nam Vang calls for 3 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use ground chicken or turkey instead of ground pork in Hu Tieu Nam Vang?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Hu Tieu Nam Vang uses 8 oz ground pork.

Does Hu Tieu Nam Vang contain shellfish?

Yes: 1/4 cup dried shrimp, soaked and 8 oz raw shrimp, peeled. The full allergen list for this entry is eggs, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Hu Tieu Nam Vang?

One serving (the recipe makes 4) has 38 g of protein in about 520 calories, alongside 58 g carbohydrate and 14 g fat, plus 3 g fiber and 1250 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Serve it with

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