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

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.

Questions

How long does Hu Tieu Nam Vang keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Hu Tieu Nam Vang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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