Hu Tieu Nam Vang
Fragrant Vietnamese clear noodle soup with pork, shrimp, and crispy toppings from the Mekong Delta. Light, aromatic, and deeply satisfying with tamarind and fish sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb pork bones or pork shoulder
- 8 count shrimp heads and shells (optional)
- 8 cups water
- ½ count onion, halved
- 2 inch piece ginger, smashed
- 2 tbsp fish sauce
- 1 tsp salt
- 1 tbsp tamarind paste
- ½ lb pork loin, thinly sliced
- ½ lb large shrimp, peeled and deveined
- 2 count dried tamarind pod (optional)
- 8 oz hu tieu noodles or rice vermicelli
- ¼ cup fried shallots
- ¼ cup pork cracklings or chicharrones
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 2 count scallions, cut into 1-inch pieces
- 2 count lime wedges
- 1 count fresh chili slices
- ¼ tsp white pepper
Instructions
- 1
Blanch pork bones in boiling water for 2 minutes, then drain and rinse under cold water.
- 2
In a large pot, bring 8 cups fresh water to a boil. Add cleaned bones, onion, and ginger.
- 3
Reduce heat and simmer for 30 minutes. Add shrimp shells if using and simmer 10 more minutes.
- 4
Strain broth through a fine-mesh sieve into a clean pot. Discard solids.
- 5
Return broth to heat and season with fish sauce and salt. Taste and adjust seasoning.
- 6
Bring a separate pot of water to boil. Add hu tieu noodles and cook until just tender, about 3-4 minutes. Drain and set aside.
- 7
In a small bowl, mix tamarind paste with 2 tbsp warm broth. Set aside.
- 8
Bring the seasoned broth to a gentle boil. Add sliced pork and cook for 2 minutes until just cooked through.
- 9
Add shrimp and cook for 1-2 minutes until pink and cooked through.
- 10
Stir in tamarind mixture and taste for balance of salty, sour, and savory flavors.
- 11
Divide cooked noodles among four bowls.
- 12
Ladle hot broth with pork and shrimp over noodles.
- 13
Top each bowl generously with fried shallots, pork cracklings, cilantro, mint, and scallions.
- 14
Sprinkle white pepper and add a fresh chili slice. Serve with lime wedges on the side.
Tools you’ll need
- Large stockpot (6-quart)
- Fine-mesh sieve or strainer
- Medium pot for noodles
- Slotted spoon
- Small mixing bowl
- Soup bowls (4 large)
- Knife and cutting board
- Ladle
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