20-Min Hu Tieu Mi Bowl
Vietnamese tapioca and egg noodle soup with shrimp, pork, and a savory broth finished with crispy shallots and fresh herbs. One pot, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- ½ lb shrimp, peeled and deveined
- ¼ lb ground pork
- 6 oz dried tapioca noodles (bánh hu tieu) or thin egg noodles
- 4 cups chicken broth
- 2 tbsp fish sauce
- ¼ cup crispy fried shallots
- ½ cup fresh herbs (cilantro, mint, or dill, chopped)
- 1 whole lime
Instructions
- 1
Bring chicken broth to a boil in a large pot over high heat, ~5 minutes.
- 2
Add ground pork to boiling broth, breaking apart with a spoon until no pink remains, ~3 minutes.
- 3
Add tapioca noodles and shrimp to the pot. Stir gently and cook until shrimp turns pink and noodles are tender, ~4 minutes.
- 4
Stir in fish sauce and season with salt and pepper to taste.
- 5
Divide soup between bowls. Top with crispy fried shallots and fresh herbs.
- 6
Serve with lime wedges on the side for squeezing.
Tools you’ll need
- large pot (5+ quart)
- spoon
- ladle
- bowls
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