Hủ Tiếu (Hủ tiếu Nam Vang)

Name: Hủ Tiếu
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: 400 g dried rice noodles; 2 l broth from pork bones, dried squid and dried shrimp; 200 g pork loin, sliced, 150 g minced pork; 8 shrimp, 8 quail eggs; fried garlic, garlic chives, celery leaves; fish sauce, rock sugar

Overview

Hủ tiếu is a noodle soup from southern Vietnam with a clear, slightly sweet broth made from pork bones, dried squid and dried shrimp. Chewy rice noodles are topped with sliced pork, minced pork, shrimp, pork liver and quail eggs, and finished with fried garlic, garlic chives and celery leaves. It can be eaten as a soup or dry, with the broth served on the side. The Nam Vang style, named after Phnom Penh, is the best known. Herbs, lime and chilli are served on the side.

History

Hủ tiếu was brought to the Mekong Delta by Teochew Chinese migrants, partly by way of Cambodia, where the similar kuy teav is eaten. It became a favourite street breakfast in Saigon in the twentieth century. Each town in the delta, such as Mỹ Tho and Sa Đéc, has its own style. Each region now has its own variations.

Main ingredients

Rice noodles, pork bone broth, sliced pork, shrimp, quail eggs, garlic chives. The soup is built on pork bone and dried squid broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Pork soups · Fish and seafood soups · Noodle soups · Egg soups · More soups from Vietnam

Recipe outline serves 4 · ~140 min

Ingredients

400 g dried rice noodles
2 l broth from pork bones, dried squid and dried shrimp
200 g pork loin, sliced, 150 g minced pork
8 shrimp, 8 quail eggs
fried garlic, garlic chives, celery leaves
fish sauce, rock sugar

Allergens: Contains: Celery, Crustaceans, Eggs, Fish, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.