Hu Tieu
A classic Vietnamese pork and seafood noodle soup with a clear savory broth. Topped with tender sliced pork, shrimp, crisp fried garlic, and herbs.
Ingredients
- 2 lbs pork neck bones, rinsed
- 1 daikon radish, sliced
- 2 shallots, sliced
- 4 garlic cloves, minced
- 3 tbsp fish sauce
- 1 tbsp rock sugar
- 0.5 lbs pork loin, thinly sliced
- 8 shrimp, peeled
- 12 oz hu tieu noodles, soaked
- 3 stalks green onions, chopped
Instructions
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1
Blanch 2 lbs rinsed pork neck bones in boiling water for 5 minutes, then drain and rinse thoroughly.
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2
In a clean stockpot, combine rinsed bones with 8 cups water, 1 sliced daikon radish, and 2 sliced shallots.
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3
Simmer broth on low heat for 1 hour, skimming scum off top occasionally.
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4
Fry 4 minced garlic cloves in 2 tablespoons of oil over medium heat until golden brown, then remove from heat.
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5
Season broth with 3 tbsp fish sauce and 1 tbsp rock sugar.
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6
Poach 0.5 lbs thinly sliced pork loin in broth until internal temperature reaches 145F, about 8 minutes, then remove.
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7
Poach 8 peeled shrimp in broth for 2 minutes until pink and cooked through, then remove.
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8
Boil 12 oz soaked hu tieu noodles in separate water for 2 minutes, drain, and divide among four bowls.
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9
Ladle hot broth over noodles and top with cooked pork, shrimp, fried garlic, and 3 stalks chopped green onions.