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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.

100 minMediumServes 4480 cal/serving

VietnameseSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeGluten-FreeAlcohol-FreeNightshade-FreeCorn-Free

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

  1. 1

    Blanch 2 lbs rinsed pork neck bones in boiling water for 5 minutes, then drain and rinse thoroughly.

  2. 2

    In a clean stockpot, combine rinsed bones with 8 cups water, 1 sliced daikon radish, and 2 sliced shallots.

  3. 3

    Simmer broth on low heat for 1 hour, skimming scum off top occasionally.

  4. 4

    Fry 4 minced garlic cloves in 2 tablespoons of oil over medium heat until golden brown, then remove from heat.

  5. 5

    Season broth with 3 tbsp fish sauce and 1 tbsp rock sugar.

  6. 6

    Poach 0.5 lbs thinly sliced pork loin in broth until internal temperature reaches 145F, about 8 minutes, then remove.

  7. 7

    Poach 8 peeled shrimp in broth for 2 minutes until pink and cooked through, then remove.

  8. 8

    Boil 12 oz soaked hu tieu noodles in separate water for 2 minutes, drain, and divide among four bowls.

  9. 9

    Ladle hot broth over noodles and top with cooked pork, shrimp, fried garlic, and 3 stalks chopped green onions.

Questions

How long does Hu Tieu 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?

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.

Serve it with

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