Phnom Penh Noodles / Hủ Tiếu Nam Vang
Hu Tieu Nam Vang is a popular noodle soup dish in Vietnam, especially in the southern regions. Its origins are rooted in Cambodian and Chinese culinary traditions. The dish's name, "Nam Vang," is the Vietnamese name for Phnom Penh, the capital of Cambodia. Hu Tieu Nam Vang is one of my favorite Vietnamese Noodle Soups,
- Prep time
- 1 hr
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 quarts Water
- 2 lbs Pork Neck Bones
- 2 lbs Pork Butt
- 1/2 cup Dried Shrimp
- 1 piece Dried Squid
- 1 Yellow Onion
- 1 Daikon
- 1 inch Rock Sugar
- 2 tbsp MSG
- 4 tbsp Fish Sauce
- 2 packages Rice Noodles
- 1 lb Pork Fat
- 1 lbs Ground Pork
- 2 cans Quail Eggs
- 2 lbs Head-On Shrimp
- Chrysanthemum
- 1 tbsp Minced Garlic
- 1 tsp Fish Sauce
- 1 tsp Sugar
- 1 tsp MSG
- 1/2 tsp Black Pepper
- Garlic Chives
- Fried Shallots
- Black Pepper
Instructions
- 1
Broth:
- 2
Parboil pork neck bones and pork butt, then rinse and clean pork under cold water
- 3
To a clean stockpot, add six quarts of water and bring up to a boil; add cleaned pork, dried shrimp, dried squid, a whole yellow onion, and a small daikon
- 4
Bring up to a boil, skim off any impurities, and let that simmer for one hour
- 5
After an hour, remove the onion and daikon so that they don’t disintegrate into the broth and to help keep the broth clean. Then let that simmer for another hour, and remove pork neck bones and pork butt. Wrap pork butt in plastic wrap and then put into the fridge to cool down
- 6
Season broth with rock sugar, fish sauce, msg and salt to taste
- 7
Accompaniments:
- 8
Cut pork fat into quarter-inch pieces and fry in a dry pan until the fat has rendered and becomes golden brown. Salt immediately after and reserve some of the pork lard
- 9
In a clean pan, we’ll add some pork lard, saute garlic, and ground pork. Season with fish sauce, sugar and black pepper. Repeat this step for canned quail eggs
- 10
Thinly slice pork butt
- 11
Boil head-on shrimp in the stockpot or separate pot of salted water
- 12
Cut chrysanthemum into 2-inch sections, and garlic chives into 1 inch pieces
- 13
Serve:
- 14
Cook rice noodles to desired doneness and assemble bowl by adding noodles, proteins, broth and garnishes