Vietnamese Hu Tieu Mi (Crispy Noodle Soup)

Ingredients

• 4 cups chicken or pork broth
• 6 oz shrimp, peeled and deveined
• 4 oz pork (ground or thinly sliced)
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 4 oz dried rice noodles (thin)
• 2 stalks scallions, cut into 1-inch pieces

Instructions

1. 1

   Bring a large pot of water to a boil over high heat, about 5 minutes — you'll see large rolling bubbles breaking across the entire surface.

2. 2

   While water heats, mince the garlic until pieces are smaller than a grain of rice — about pencil-tip-dot size.

3. 3

   Add the rice noodles to the boiling water and stir immediately to separate them, then cook for 3–4 minutes until soft and pliable when bent.

4. 4

   Drain the noodles in a colander and set aside.

5. 5

   Pour 4 cups of broth into a separate medium pot and bring to a simmer over medium heat, about 2–3 minutes.

6. 6

   Add the minced garlic to the hot broth and stir for 30 seconds until fragrant.

7. 7

   Add the pork (ground or sliced) to the simmering broth and stir occasionally; cook for 3–4 minutes until the meat is no longer pink.

8. 8

   Add the shrimp to the broth and stir gently; cook for 2–3 minutes until they turn opaque and curl into a C-shape.

9. 9

   Stir in 1 tablespoon of fish sauce.

10. 10

    Divide the cooked noodles between two bowls, placing them in a loose nest at the bottom.

11. 11

    Carefully ladle the hot broth with shrimp and pork over the noodles, dividing evenly so each bowl gets half the meat and shrimp.

12. 12

    Scatter the scallion pieces on top of each bowl and serve immediately while steam is still rising.

Tools you’ll need

• large pot
• colander
• medium pot
• wooden spoon or chopsticks
• ladle
• two bowls
• knife and cutting board

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