15-Min Hu Tieu Mi — Vietnamese Egg Noodle Soup
Silky egg noodles in a light, savory broth with shrimp and pork, finished with lime. Ready in 15 minutes and packed with the bright, clean flavors of a Vietnamese noodle soup.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
freshlightvietnameseshrimpporktendersilkyweeknight
Ingredients
- 4 cups chicken or pork broth
- ½ lb shrimp, peeled and deveined
- 6 oz thin egg noodles (bánh canh)
- 3 oz roasted pork or pork belly, thinly sliced (optional—use deli roast pork if available)
- 1 tbsp soy sauce
- 2 whole limes, cut into wedges
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, about 4 minutes.
- 2
Add noodles and cook until nearly tender, stirring occasionally, about 5 minutes.
- 3
Add shrimp and soy sauce, stirring gently until shrimp turn pink and opaque, 2 minutes.
- 4
Divide noodles and broth between two bowls. Top with sliced pork if using.
- 5
Serve immediately with lime wedges on the side for squeezing to taste.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon for stirring
- kitchen knife for slicing
- two soup bowls
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