Vietnamese Dry Egg Noodles / Hủ Tiếu Mì Khô
Hu Tieu Mi Kho is a popular Vietnamese dish that combines elements of Chinese and Vietnamese cuisine. It’s a meal that combines delicate rice and egg noodles, flavorful pork, shrimp, and a balanced sauce that perfectly ties all the elements together. Unlike traditional soup-based noodle dishes, Hu Tieu Mi Kho is served “dry,” meaning the
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packages Wide Egg Noodles
- 2 lbs Thinly Sliced Pork Butt
- 1 lb Pork Fat
- 1 lbs Lean Ground Pork
- 2 cans Quail Eggs
- 2 lbs Shrimp
- Garlic Chives
- Beansprouts
- 1 tsp Minced Garlic
- 1 tsp Fish Sauce
- 1 tsp Sugar
- 1/2 tsp Black Pepper
- 1/2 cup Hủ Tiếu Broth or Chicken Broth
- 2 tbsp Oil
- 1 tbsp Minced Garlic
- 3 tbsp Soy Sauce
- 3 tbsp Oyster Sauce
- Fried Shallots
- Black Pepper
Instructions
- 1
Parboil pork butt, then rinse and clean pork under cold water. Cook in salted water for 1-2 hours. Wrap in plastic wrap and put into the fridge to cool down. Thinly slice when cooled.
- 2
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
- 3
We’ll add some pork lard, saute garlic, and ground pork in a clean pan. Season with fish sauce, sugar, and black pepper. Repeat this step for canned quail eggs
- 4
Boil shrimp and cut in half
- 5
Cut garlic chives into 1-inch pieces, then blanch with beansprouts and toss in oil and salt
- 6
In a saucepan, combine broth, oil, minced garlic, soy sauce and oyster sauce
- 7
Assemble the bowl by adding noodles, toppings, garnishes, and sauce. Serve with a side of broth