Quick Hu Tieu Mi
Vietnamese mixed noodle soup with shrimp and pork in a fragrant broth, ready in under 30 minutes. A light, satisfying weeknight dinner that balances savory, tangy, and fresh flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 4 cups chicken or pork broth
- 1.5 tablespoons tamarind paste or lime juice
- 1 tablespoon fish sauce
- 6 ounces medium shrimp, peeled and deveined
- 6 ounces thinly sliced cooked pork (or rotisserie chicken)
- 4 ounces rice noodles or egg noodles, broken into 2-inch pieces
- ¼ cup fresh herbs (cilantro, green onion), chopped
Instructions
- 1
Pour the broth into a large pot and bring it to a boil over high heat, about 5 minutes. You will see large bubbles rapidly breaking on the surface.
- 2
Add the tamarind paste and fish sauce to the boiling broth, stirring for 30 seconds until dissolved. The broth should smell sour and savory.
- 3
Add the noodles and stir once with a wooden spoon to separate them, about 15 seconds. Return the broth to a boil.
- 4
Cook the noodles at a rolling boil for 5 minutes, stirring once halfway through, until they are tender but still slightly firm when you bite one.
- 5
Add the shrimp and cooked pork to the pot and stir once. Cook at a medium boil for 3 minutes until the shrimp are firm and pink on all sides.
- 6
Pour the soup into two bowls, dividing the noodles, shrimp, and pork evenly between them.
- 7
Scatter the chopped herbs over the top of each bowl and serve immediately while hot.
Tools you’ll need
- large pot (4-quart or larger)
- wooden spoon
- two soup bowls
- ladle
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