Hu Tieu Vietnamese Pork Noodle Soup
A light and aromatic Vietnamese soup featuring tender pork, rice noodles, and a delicate broth infused with pork bones and aromatics. Traditionally served with fresh herbs and a squeeze of lime for bright, authentic flavors.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 34g
Ingredients
- ¾ lb pork bones
- 6 cups water
- ½ medium onion, halved
- 1 piece ginger, 2-inch piece, sliced
- 2 tbsp fish sauce
- ½ tsp salt
- 8 oz dried rice noodles
- ½ lb pork shoulder, thinly sliced
- ¼ lb pork liver, thinly sliced
- ¼ lb shrimp, peeled and deveined
- ¼ cup crab meat
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 2 stalks green onions, sliced
- 2 wedges lime wedges
- 2 tbsp crispy fried shallots
Instructions
- 1
Blanch pork bones in boiling water for 2 minutes, then drain and rinse under cold water to remove impurities.
- 2
In a large pot, bring 6 cups water to a boil. Add cleaned pork bones, halved onion, and sliced ginger.
- 3
Reduce heat and simmer for 25-30 minutes until broth is clear and flavorful.
- 4
Strain broth through a fine-mesh sieve. Discard bones and aromatics. Stir in fish sauce and salt. Taste and adjust seasoning.
- 5
Bring a separate pot of water to a boil. Add rice noodles and cook until tender, about 4-5 minutes. Drain and rinse.
- 6
Return broth to a simmer. Add sliced pork shoulder and liver, cooking for 2-3 minutes until cooked through.
- 7
Add shrimp and crab meat, simmering for another 1-2 minutes until shrimp turns pink.
- 8
Divide cooked noodles between two bowls.
- 9
Ladle hot broth with pork, shrimp, and crab over the noodles.
- 10
Top with cilantro, mint, green onions, and crispy fried shallots.
- 11
Serve immediately with lime wedges on the side for squeezing.
Tools you’ll need
- large pot
- fine-mesh sieve
- separate cooking pot
- tongs
- soup bowls
- ladle
- sharp knife
- cutting board
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