Hu Tieu Nam Vang
Vietnamese clear pork broth noodle soup with shrimp, topped with crispy fried shallots and fresh herbs. A fragrant, delicate bowl of comfort that comes together in under 50 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 12 oz pork bones or pork shoulder
- 6 cups water
- 2 tablespoons fish sauce
- ½ teaspoon salt
- 6 oz fresh rice noodles (bánh hỏi) or dried tapioca noodles
- 6 oz medium shrimp, peeled and deveined
- 2 whole shallots, thinly sliced
- 2 tablespoons vegetable oil
- ½ cup fresh herbs (cilantro, dill, or mint), chopped, plus lime wedges and black pepper
Instructions
- 1
Place the pork bones or shoulder into a medium pot and cover with 6 cups of water. Bring the water to a boil over high heat, about 5 minutes, then reduce the heat to medium-low.
- 2
Simmer the pork gently, uncovered, for 30 minutes until the broth turns pale and slightly opaque. Skim away any gray foam that rises to the surface with a spoon.
- 3
Stir in the fish sauce and salt. Taste the broth — it should smell fragrant and savory, with a clear, mild flavor. If too salty, add 1/4 cup water.
- 4
While the broth simmers, heat the vegetable oil in a small skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.
- 5
Add the sliced shallots to the hot oil and stir constantly. Cook for 3 to 4 minutes until they turn golden brown and crispy; they will smell sweet and fragrant. Pour onto a plate lined with paper towels.
- 6
Bring the broth back to a gentle simmer over medium heat. Add the shrimp and stir gently; they will sink, then float and turn pink and opaque, about 2 minutes.
- 7
If using dried tapioca noodles, add them to the broth and simmer for 5 minutes, stirring occasionally, until soft. If using fresh rice noodles, skip to the next step.
- 8
Divide the fresh rice noodles (if using) equally between two bowls. If you used dried noodles, ladle them along with broth into the bowls.
- 9
Carefully ladle the hot broth over the noodles in each bowl, making sure each bowl gets 2 or 3 shrimp pieces.
- 10
Top each bowl with half of the crispy fried shallots and half of the fresh herbs. Serve immediately with lime wedges and black pepper on the side.
Tools you’ll need
- medium pot with lid
- small skillet
- wooden spoon
- slotted spoon
- ladle
- two soup bowls
- paper towels
- chef's knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
