9 March 2023
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
Hủ Tiếu Vegetables, Garnishes & Condiments
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 M
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.
- 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.
- 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.
- 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.
- 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.
- Wash and prepare your desired vegetables. Cook the noodles per the package instructions. Prepare any other protein toppings.
- 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.
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.
Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)
Vietnamese Crab, Shrimp, Pork and Tomato Noodle Soup (Bun Rieu from Scratch)
Vietnamese Thick Noodle Soup (Banh Canh)
https://www.vickypham.com/blog/vietnamese-pork-seafood-noodle-soup-hu-tieu Vietnamese pork and seafood noodle soup, Vietnamese pork and seafood clear noodle soup, hu tieu mi, hu tieu, hu tieu recipe, hu tieu mi recipe, how to make hu tieu, hu tieu nam vang, Hủ Tiếu Mì, Hủ Tiếu, hu tieu soup base, how to make hu tieu broth, authentic Vietnamese hu tieu recipe, authentic Vietnamese pork and seafood noodle soup, Vietnamese noodle recipe, Vietnamese popular noodle soup recipe, Vietnamese noodle soup, hu tieu noodle soup, hu tieu noodle soup recipeentreeVietnamese, Asian, Cambodian, Chinese.
This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content.
Did you make this recipe?
Tag @vicky.pham on instagram and hashtag it # vickypham Blog – Vicky Pham