Pork Hu Tieu
A bright, fragrant Vietnamese clear-noodle soup with ground pork, shrimp, and crispy garnish. Ready in 20 minutes with a shortcut broth base.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
comfortlightvietnameseporkshrimptendersilkyweeknight
Ingredients
- ½ lb ground pork
- ¼ lb shrimp, peeled and deveined
- 8 oz dried rice noodles (hu tieu or tapioca noodles)
- 4 cups chicken or seafood broth (or 4 cups water + 1 tbsp fish sauce as shortcut)
- 1 tbsp fish sauce
- ½ tsp sugar
- 2 tbsp fresh herbs (cilantro, Thai basil, green onion, chopped) + lime wedges
Instructions
- 1
Bring broth to a boil in a pot over high heat. Add ground pork, breaking it into small pieces with a spoon.
- 2
Stir in shrimp and cook for 2 minutes until they turn pink. Add noodles and stir to separate.
- 3
Simmer 3–4 minutes until noodles are tender and shrimp are cooked through.
- 4
Season with fish sauce and sugar. Taste and adjust—add more fish sauce or lime juice as needed.
- 5
Ladle into bowls and top with fresh herbs. Serve immediately with lime wedges.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- ladle
- bowls
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