Vietnamese Pork Seafood Noodle Soup (Hu Tieu Mi)

Vietnamese Pork and Seafood Noodle Soup

Vietnamese Pork and Seafood Noodle Soup (Hủ Tiếu Mì) is a beloved traditional Vietnamese noodle soup that features a savory broth made by simmering pork and dried seafood. It is often referred to as Hu Tieu Nam Vang due to its Cambodian influence. It can be served with three types of noodles, customized with a wide range of toppings, and served three different ways. To make the broth, pork bones are blanched, aromatics and dried seafood are roasted, and then everything is simmered together for two hours. For toppings, it may include BBQ pork, boiled shrimp, squid, quail eggs, pork organ meats, and more. Finally, the soup is garnished with pickled jalapenos, fried pork fat, fried shallots, green onions, and freshly ground black pepper. Enjoy it dry, wet, or a combination of the two.

Vietnamese Pork & Seafood Noodle Soup (Hủ Tiếu Mì)

What is Hủ Tiếu

Vietnamese cuisine is known for its diverse and flavorful noodle soups, and Hủ Tiếu is no exception. Originating from Chinese immigrants in Cambodia and then making its way to southern Vietnam, this beloved noodle soup features a clear, savory broth made by simmering pork (sometimes chicken bones too) and dried shrimp and squid to add a depth of umami seafood flavor.

Out of all the Vietnamese noodle soups, Hủ Tiếu is the most versatile of all. It can be served with three types of noodles, customized with a wide range of toppings, and served three different ways.

You may see it on restaurant menus as Hủ Tiếu Nam Vang for its Cambodian influence.

How to Make Hủ Tiếu Broth

Step 1: Blanch the pork bones

This step helps to remove any impurities and ensure a clear broth. Rinse the pork bones under cold water and place them in a pot of boiling water. Let them boil for 8 minutes, then drain and rinse them again.

Step 2: Roast the aromatics and dried seafood

Place the yellow onions, dried shrimp, and dried squid on a baking tray and roast them in a small toaster oven until aromatic.

Step 3: Make the broth

In a clean pot, add the blanched pork bones, roasted yellow onions, roasted dried shrimp, roasted dried squid, and daikon. Cover with water and bring to a boil and simmer on low heat for about two hours. Skim any foam that rises to the surface. Remove all the solids from the pot. Season to taste with salt, sugar, fish sauce, and bouillon powder.

Step 4: Prepare the other ingredients (vegetables, garnishes, and protein toppings)

Making the broth is the main step, but what makes the dish is all the tasty options that top off the bowl. These include, but not limited to, sliced BBQ pork, hard boiled quail eggs, shrimp, calamari, fried pork crackling/fat, and so much more. More information below with recipe links to each component below.

Step 5: Serve

To serve, add cooked noodles to a bowl. Add your meaty toppings. Add your vegetables. Ladle in hot broth and garnish with pickled jalapenos, fried pork fat, fried shallots, green onions, and freshly ground black pepper.

Hủ Tiếu Noodles

You can use three types of noodles for Hủ Tiếu:

• Mi noodles — These are yellow noodles made from wheat flour and sometimes eggs.

• Phở noodles — These are white noodles made from rice flour.

• Hủ Tiếu noodles — These are similar to Phở noodles but made with either tapioca starch or a combination of rice flour and tapioca starch for a chewier texture.

Hủ Tiếu Meaty Toppings

Hu Tieu can be daunting to make at home because of all of the various toppings. These toppings make the dish and are oh-so worth the trouble once you’re done. Toppings may include a few items listed below or all of them for a fully loaded bowl of deliciousness:

• Sliced pork simply boiled or Chinese BBQ pork

• Ground pork

• Fish balls

• Shrimp

• Squid

• Quail eggs

• Pork liver

• Pork kidney

Hủ Tiếu Vegetables, Garnishes & Condiments

• Garlic chives

• Bean sprouts

• Fried shallots

• Pickled jalapenos

• Chili oil

Enjoy Hủ Tiếu Three Ways

As if the options of noodles and toppings aren’t enough, there are three ways to eat Hủ Tiếu:

• Dry (noodles are either stir-fried or pan-fried)

• Wet (noodles with soup)

• Or a combination of the two (dry noodles with soup on the side)

Vietnamese pork and seafood noodle soup (Hu Tieu Mi)https://youtu.be/8q7p7znxAzcVietnamese pork and seafood noodle soup (Hu Tieu Mi)https://i3.ytimg.com/vi/8q7p7znxAzc/maxresdefault.jpg2023-03-08Yield 5Author Vicky PhamPrep time30 MinCook time2 HourTotal time2 H & 30 MPrintWith ImageWithout Image

Vietnamese Pork and Seafood Noodle Soup (Hủ Tiếu Mì)

This beloved noodle soup features a clear, savory broth made by simmering pork (sometimes chicken bones too) and dried shrimp and squid to add a depth of umami flavor. It can be served with three types of noodles, customized with a wide range of toppings, and served three different ways.

Ingredients

Broth

• 3 lb pork neckbones
• 3 liters water
• ¼ cup dried shrimp
• 1 small dried squid
• 1 small daikon (peeling optional)
• 1 yellow onion (peeling optional)
• 1 tablespoon plus 1 teaspoon sea salt
• 1 tablespoon chicken bouillon powder
• 1 tablespoon plus 2 teaspoons granulated white sugar
• 1 teaspoon fish sauce

Optional Proteins

• Chinese BBQ Pork
• Boiled whole shrimp
• Cooked fish balls
• Cooked squid
• Cooked pork internal organs like kidneys and liver
• Hard-boiled quail eggs
• Cooked ground pork

Other Ingredients

• 1 lb dried noodles (wheat/egg or rice noodles)
• 1 bunch garlic chives (cut into 2-inch segments)
• 1 package bean sprouts
• Pickled jalapenos
• Fried pork fat
• Fried shallots
• Green onions
• Black pepper

Instructions

1. Blanch the pork bones. This will keep the broth clear. To a large stock pot, add pork bones. Fill the pot with water to cover the bones then bring it to a boil. Boil the bones for about 8 minutes or until foam floats to the top. Place a colander inside the sink. Pour the content of the pot into a colander and rinse the bones with cold water. If you are going to reuse the pot for stock, make sure to clean the pot thoroughly before making broth.
2. Place the yellow onions, dried shrimp, and dried squid on a baking tray and roast them in the toaster oven at 400°F for 20 minutes or until aromatic. Cut the daikons into 2-inch chunks.
3. In a stock pot, add blanched bones, dried shrimp, dried squid, yellow onion, and daikon and water. Simmer on low for 2 hours, covered. Occasionally skim the surface of the stock to keep it clear, if needed.
4. Remove all the solids from the broth and discard but keep the pork neck bones as a meaty topping. Season the stock to taste with salt, bouillon powder, sugar, and fish sauce.
5. Wash and prepare your desired vegetables. Cook the noodles per the package instructions. Prepare any other protein toppings.
6. To assemble, add cooked noodles to a bowl. Add your meaty toppings. Add your vegetables. Ladle in hot broth and garnish with pickled jalapenos, fried pork fat, fried shallots, green onions, and freshly ground black pepper.

Nutrition Facts

Calories

1200

Fat

64 g

Sat. Fat

23 g

Carbs

81 g

Fiber

6 g

Net carbs

75 g

Sugar

12 g

Protein

73 g

Sodium

2831 mg

Cholesterol

346 mg

The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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