You are probably thinking..Soup? In this kind of weather?
I’m sorry friends but I had to share this recipe before it buried in the back of my head. And with my wonderful memory, I’ll probably forget about it when winter rolls around.
I’ve had this amazing soup many times but never make an effort to make it at home because of its long process. So I decided to give it a try today.
Hu Tieu Nam Vang or Phnom Phenh Noodles is originally from Cambodia, migrated to Southern Vietnam and had become a staple in Vietnamese culture. This is a popular breakfast and dinner noodle soup which topping can varies depending on the region. Hu tieu Nam Vang can be served dried or with broth. The noodles used here is chewy noodles, made of tapioca starch rather than rice noodles.
Southern Vietnam is the home of noodles soup. There are many variations of them: rice noodles such as Pho, or egg noodles, vermicelli noodles, etc. This dish differentiate itself from other noodles soup because of its chewy noodles, accompanied by ground pork, pork liver and quail eggs, a must have in a delightful bowl of Hu Tieu Nam Vang.
This noodle dish stole the sweetness broth from pork bones, shrimps, tasty flavor from the ground pork, and eye catching attention from the quail eggs, and colorful greens.
This is a time consuming dish but I hope you give it a try, you’ll be convinced that it tastes better than the well-know Vietnamese Pho!!
- For the broth:
- 2lb pork neck bones
- 5 lb pork back bones
- 1 medium daikon radish (peeled and chopped into 1 inch)
- 1 yellow onion (peeled)
- 5-10 rock sugar (size of a thumb)
- 1 cup dried shrimp (soaked in water and drained)
- 8 quarts water
- 3 tablespoon salt
- 3 tablespoon fish sauce
- For the topping
- 3 tablespoon oil
- 1 tablespoon shallots (minced)
- 1 tablespoon garlic (minced)
- ½ lb ground pork
- 12 quail eggs (boiled)
- 1 bunch of chives (chopped into 3 inch length)
- 1.5 lb pork butt (thinly sliced)
- ½ lb pork liver (thinly sliced)
- 1 lb shrimps (peeled & deveined)
- 3 cups bean sprouts
- 1 small bunch Chinese celery (chopped into 2 inch length)
- lime wedges, fish sauce & chili pepper to serve on the side
- 3 package of dried chewy noodles
- Wash the pork bones under cold water and place in a big pot (about 12 quarts). Parboil the pork bones to remove any foams and impurities. Rinse bones well under cold water and wash the pot
- Transfer the bones back to the pot and add 8 quarts water. Add in daikon radish, onion, rock sugar, pork butt, dried shrimps. Bring it to a boil and skim off any excess foam. Let the broth simmer under medium heat for about an hour (or more if time permits)
- Meanwhile, prepare the toppings. In a small pot, add enough water to cover the pork liver. Add in a pinch of salt and boil the pork liver until cooked, about 15 minutes, depending on the size of the pork liver you might have to cook longer. Transfer the pork liver in an ice bath to cool completely before slicing
- Rinse the small pot and add some more water to boil the shrimps. Remove and cool completely.
- In a small frying pan, add oil, garlic, and shallot and stir fry the ground pork. Season the pork with pinch of salt and pepper. Transfer to a serving plate for later.
- At this point, check on the pork butt to see if it is cooked. Remove the pork butt and transfer to an ice bath before slicing.
- Season the soup pot with salt and fish sauce. Depending on the type of fish sauce, you might add more or less according to your taste preference.
- Cook noodles according to package instruction.
- To assemble the noodles soup: Place some noodles in a serving bowl, pour broth over the noodles. Add in toppings: shrimps, pork butt, quail eggs, pork liver, and ground pork. Garnish with chives, Chinese celery, bean sprouts. Top of with a sprinkle of lemon juice & black pepper
- Make sure to have enough paper towels to wipes the sweats!!
- *Note: If you can't find chewy noodles, rice noodles can also be used