Hu Tieu Mi — Tapioca & Egg Noodle Bowl
Crispy tapioca noodles layered with egg noodles, a savory broth, and mixed protein in one slurpable Vietnamese bowl. Garnish with herbs, fried shallots, and a squeeze of lime.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 4 oz tapioca noodles (bánh canh)
- 4 oz fresh egg noodles
- 4 oz shrimp, peeled
- 3 oz ground pork
- 4 cups chicken broth
- 2 tbsp fish sauce
- 1 bunch + 2 tbsp + 1 fresh herbs (cilantro, Thai basil, mint), fried shallots, lime wedge
Instructions
- 1
Bring a large pot of salted water to boil. Cook tapioca noodles according to package directions, drain, set aside.
- 2
In the same pot of boiling water, cook egg noodles until al dente, drain, set aside.
- 3
Heat 1 tbsp oil in a separate large skillet over medium-high. Brown ground pork, breaking apart with spoon, until no pink remains, ~5 minutes.
- 4
Add shrimp to the pan, cook 2 minutes per side until pink and opaque.
- 5
Pour in broth and fish sauce, bring to a simmer. Taste and adjust seasoning.
- 6
Divide cooked noodles between two bowls, ladle broth and protein over top. Garnish with herbs, fried shallots, and lime wedge.
Tools you’ll need
- large pot
- large skillet
- slotted spoon
- ladle
- two bowls
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