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Vietnamese Pork and Seafood Noodle Soup - Hu Tieu Mi Nam Vang 

Vietnamese Pork and Shrimp Noodle Soup - Hu Tieu Mi Nam Vang 

By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 15

Ingredients

Minced pork:

  • 3 lbs ground pork
  • 1 tsp black pepper
  • 1 tsp sugar
  • 2 Tbsp mushroom powder
  • 6 garlic cloves, chopped, divide in half
  • ¼ cup fish sauce
  • 1 whole shallot, chopped

Broth:

  • 8-10 lbs pork neck bones
  • 2 onions, charbroiled
  • 3 inch ginger, charbroiled
  • 4 dried squid, charbroiled (if the squid is large, 2 or 3 might be enough)
  • 1 cup dried shrimp
  • ½ cup kosher salt
  • 2 inch piece rock sugar
  • ½ cup mushroom powder
  • 1 daikon, around 16 inches long, peeled and cut into 4 inch pieces
  • bunch cilantro stems, around 50 stems

Protein Toppings:

  • 2 lbs tiger shrimp
  • 30 quail eggs, boiled for 5 minutes
  • pork liver, optional, soak in milk for 60 minutes

Sauce: (optional)

  • ½ large shallot, chopped
  • 1 Tbsp garlic, chopped
  • 1 Tbsp maggi , or low sodium soy sauce
  • 1 Tbsp sesame oil
  • 3 Tbsp oyster sauce
  • 1 Tbsp sugar
  • 1 Tbsp mushroom powder
  • ½ cup broth from the soup
  • 1 tsp cornstarch, mixed with ¼ cup water

Optional toppings:

  • baby bok choy
  • garlic chives, cut into one inch pieces, blanched
  • chinese celery (can tau), use the leafy top parts only
  • bean sprouts, blanched
  • fried shallots
  • fried garlic
  • chili oil , or chili saute
  • pickled jalapenos
  • fried wonton strips

Instructions

  • Marinate the ground pork with pepper, sugar, mushroom powder, half of the chopped garlic and fish sauce and put aside.
  • Parboil pork bones, then rinse, clean, and add to a 24 quart pot.
  • Charbroil onions, ginger and squid. Add to pot.
  • In a frying pan, on high heat, dry fry (no oil) the dried shrimp for 3 minutes, occasionally stirring. Add to pot.
  • Add salt, rock sugar, mushroom powder, daikon and cilantro stems. Top off pot with water and bring it to a boil, then reduce heat to low and let it simmer for 3 hours. Once the broth is done, remove pork bones, daikon, dried shrimp, cilantro stems and discard. Return clear, clean broth to a pot. I usually transfer it to a 16 quart pot at this point.
  • While the pot is simmering, cook the rest of the items.
  • Heat up a pan, then add oil and pan fry the shrimp with the shell on until it’s cooked through on both sides. Put aside, and once the shrimp has cooled, peel it.
  • Boil water and add the quail eggs. Cook them for 5 minutes. Let them cool, then gently peel and put aside.
  • For the liver (if you are using): soak in milk for 60 minutes, then put in a pot of boiling water and boil for 30 minutes with one whole shallot cut in half lengthwise. Once cooked, put it first in an ice water bath and then slice it thinly.
  • For the sauce: saute shallots and garlic together with oil for a few minutes until shallots are soft. Add the remaining ingredients, let it boil, stir and turn off the heat. Set aside.
  • For the minced pork: in a large skillet or pan on high heat, fry garlic and shallots with oil for a minute, then add marinated ground pork. Break it up. Then cook it untouched for 3 minutes. Turn meat over and cook for another 3 minutes, untouched. Then turn heat up high, and while stirring and breaking it up, cook for another 10 minutes until most of the meat is browned and all water has evaporated.1

Notes

Serve with either of these noodles: hu tieu day (saifan noodles, clear tapioca noodles), egg noodles (thin or wide), or wide chow fun noodles.
Serve with noodles of your choice, and top with minced pork, shrimp and quail eggs. (You can also add BBQ pork and wantons if you like). I find that to get the true essence of this dish, you will need to serve it with garlic chives and Chinese celery.
Some people like to eat this as a regular noodle soup, but it’s also common to eat the noodles as a dry version. This means with no broth, and instead you drizzle the sauce over the noodles, mix it and add your toppings. I like to eat it dry, but with one scoop of the broth in the bowl, and serve with a cup of broth on the side with added cilantro and green onions for sipping.

Nutrition

Serving: 1portion | Calories: 406kcal | Carbohydrates: 6g | Protein: 39g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.005g | Cholesterol: 507mg | Sodium: 4954mg | Potassium: 455mg | Fiber: 1g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 3mg

Equipment

  • 24 quart pot
  • 16 quart pot