Vietnamese

Hủ Tiếu (Pork and Seafood Noodle Soup)

Name: Hủ Tiếu (Pork and Seafood Noodle Soup)
Total time: 180 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 2 lbs pork bones (neck or spine); 1/2 lb ground pork; 1/2 lb medium shrimp, peeled; 1 package chewy tapioca noodles (Hủ Tiếu dai); 1 large yellow onion, halved; 1/2 cup dried shrimp, rinsed; 2 tbsp fish sauce, 1 tbsp rock sugar; Garlic chives, sliced; Chinese celery, chopped; Fried garlic bits

A pork-based broth noodle soup with various toppings.

180 minutes

Serves 8

Soup

Contains common allergens

celery Fish Seafood Shellfish Wheat

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Instructions

6 steps

1
Simmer Broth: Clean the pork bones by parboiling for 5 minutes. Rinse and return to the pot with 4 quarts water, halved onion, dried shrimp, rock sugar, and fish sauce. Simmer for 2.5 hours. Strain the broth so it is perfectly clear.

2
Cook Ground Pork: Heat a little oil in a pan and sauté the ground pork until fully cooked. Season lightly with salt and pepper. Set aside.
3
Poach Shrimp: Bring the strained broth to a boil. Drop in the peeled shrimp and cook for 2 minutes until pink. Remove the shrimp with a slotted spoon.
4
Prepare Noodles: Blanch the chewy tapioca noodles in boiling water for 3-4 minutes until tender. Drain well and divide into serving bowls.
5
Assemble: Top the noodles with the cooked ground pork, poached shrimp, and a few slices of boiled pork from the bones (optional). Add garlic chives and Chinese celery.
6
Serve: Ladle the boiling hot, clear pork broth over the ingredients. Garnish generously with crispy fried garlic bits and serve with a side of soy sauce and fresh chilies.

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