Vietnamese Pork and Prawn Clear Noodle Soup (Hủ Tiếu Nam Vang)
This Vietnamese Pork and Prawn Clear Noodle Soup is the perfect way to enjoy breakfast, lunch or dinner. Hu Tieu Nam Vang balances a simple broth with a variety of meats and fresh herbs!
- Prep time
- 1 hr
- Cook time
- 3 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 L / 21 US cups chicken and pork stock
- 25 g / 0.06 lb rehydrated shrimp
- 35 g / 0.08 lb dried squid ((we get it in the dry goods section from the Asian grocery))
- 45 g / 0.1 lb peeled ginger
- 1 onion
- 1 jicama ((we get it from the local Asian supermarket))
- 1 1/2 tbsp chicken bouillon powder
- 1 1/4 tbsp salt, or to taste
- 6 tbsp fish sauce
- 55 g / 0.12 lb rock sugar
- pork fat, cut into 1 cm x 1 cm (0.6" x 0.6") cubes ((we get it from the butcher))
- 1 kg / 2.2 lb pork mince
- 3 cloves minced garlic
- 2 US cup chicken and pork stock ((use the one cooking for the soup))
- 1 tbsp chicken bouillon powder
- 1 tsp salt, or to taste
- 2 tbsp cooking oil
- peeled prawns
- lean pork
- pork heart
- pork liver
- pork intestines
- quail eggs ((we buy the canned ones from the local Asian supermarket))
- hủ tiếu clear rice noodles ((found in the dry noodles section of the Vietnamese supermarket))
- garlic chives
- spring onions
- coriander
- Chinese celery
- chrysanthemum greens
- bean sprouts
- lime/lemon wedges
Instructions
- 1
Start by charring the ginger, onion and squid over an open flame until blackened, then scrape away the char and put them straight into the broth. Note: If you don't have a gas stove for this option, put them in the broiler for 20 minutes and turn them every few minutes for the same result.
- 2
Add the lean pork meat, jicama, rehydrated shrimp, chicken bouillon powder, salt, fish sauce and sugar into the broth.
- 3
Meanwhile, put the pork fat cubes in a pan and fry them on a low to medium heat until golden. When ready, scoop the crispy cubes out into a serving bowl.Note: You can choose to keep the oil as lard for future cooking or dispose of it.
- 4
Mix the pork mince with the chicken bouillon powder, salt and stock.
- 5
Heat up a pan to a medium heat, add the cooking oil (or lard) in and brown the garlic. Pour in the mince and cook for 10 minutes or until ready.
- 6
Transfer the cooked mince into a serving bowl.
- 7
Bring a pot of water to the boil and put the intestines in to cook for 40 minutes or until soft. Drain then cut into 3 cm (1.2" segments).
- 8
In a clean pot, fill it with new water and bring to the boil before cooking the liver for 5 minutes or until firm. Remove the liver from the water and slice thinly.
- 9
Repeat the previous step with the heart, cooking for 30 minutes or until there are no traces of red. Drain the water and cut into thin slices.
- 10
Take the lean pork meat out of the soup and slice thinly before plating it on a serving dish.
- 11
About 20 minutes before eating time, soak the clear noodles in cold water for 10 minutes. Heat up a pot of water to boiling point and put the noodles in to cook for 5 minutes or until al dente.
- 12
Drain the water then begin assembling your bowl.
- 13
Serve with fresh garnish and a squeeze of lime!