This is a recipe that"s been long over due. Ever since my book came out a year ago, I"ve been remiss that I couldn"t fit in a recipe for the southern Vietnamese favorite, hu tieu Nam Vang noodle soup. It"s a Cambodian-Chinese concoction that the Vietnamese "borrowed" và then made their own. Nam Vang is the Viet word for Phnom Penh, and the southern part of Vietnam giới has deep Khmer roots. When you"re in Saigon or elsewhere in the Mekong Delta region, there"s bound lớn be hu tieu noodle soup.quý khách đã xem: Hủ tiếu phái nam vang giờ anh

Compared khổng lồ pho from the North, or bun bo Hue from the central region, hu tieu can be downright confusing because there are many versions of it. At its core, hu tieu (pronounced "hoo tee-u") signals a Chinese-Southeast Asian style noodle soup made with a pork bone broth và no fish sauce. But that"s where simplithành phố ends. The noodles in a bowl of hu tieu can be chewy clear tapioca noodles, opaque Trắng rice noodles like you"d use for pho noodle soup, or thin Chinese egg noodles (mi). The toppings cover a wide territory, and may include boneless pork, pork ribs, pork offal, shrimp, squid, wonton dumplings, fried garlic, fried shallot, and/or scallion. As usual, you pick and choose whatever you want. Hu tieu is the extreme have-it-your-way Vietnamese food experience. I"ve sầu seen a "dry" version too but have sầu never tried it.

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Given all the variations, locking down a classic approach to lớn hu tieu is difficult. There isn"t one prevailing concept. Yep, Vietnamese cooking can be downright confusing. In fact, check this extensive Noodlepie blog posting on hu tieu noodle soup. If you read Vietnamese, peruse this hu tieu My Tho page on the Thanh khô Nien website. lưu ý that they hotline out three versions of hu tieu -- hu tieu Nam Vang, hu tieu Tau (Chinese hu tieu) and hu tieu My Tho (from My Tho, the capital of Tien Giang province in the Mekong Delta that"s famous for their rendition).

For me, the definitive sầu bowl of hu tieu noodle soup is hu tieu Nam Vang. The Phnom Penh version that I was introduced to as a kid by our family friend Uncle Su, a wonderful Chinese-Vietnamese cook, has a deep, umami-filled broth made of pork bones, dried squid & dried shrimp. There"s a touch of yellow roông chồng sugar (duong phen, a semi-refined sugar sold at Chinese and Viet markets) to lớn give it sweetness và to round out the flavors. The toppings are similarly a surf-and-turf combination of cooked pork, sliced pork liver, poached shrimp, sautéed ground pork, fried garlic and caramelized shallot. But wait, there"s more! The essential garnishes are important here. Delectable hu tieu needs lots of pungent Chinese celery & Chinese chives (flat chives that have a slight garlicky bite); lettuce is also a common garnish but not my favorite for this noodle soup because there"s enough khổng lồ distract already and it doesn"t add much.

However, I"m a freak for the Chinese celery (can Tau), which pops its intense raw flavor in the soup. (Chinese celery looks lượt thích gigantic Italian parsley but tastes lượt thích strong celery.) When it"s not readily available or not looking good at the Asian market, I substitute leafy celery tops, which is much stronger tasting than the fat ribs below. Most grocery stores have already trimmed that "unwanted" portion of the celery plant, so hunt down a nice deep green bunch of celery at the farmers" market. Celery tops can be tough so you may have sầu to lớn halve them lengthwise. In the bowl above sầu, I used celery tops.


There are many steps here so take your time & know that one batch feeds many people. If you"re hoarding it all to lớn yourself, you can dole the bowls out over the course of 4 or 5 days. Just refrigerate the broth & toppings. Of course, you may also freeze the broth & meat toppings too.

For the squid and shrimp, head khổng lồ a Chinese or Vietnamese market & check the refrigerated section for the dried shrimp. Dried squid, sold whole in plastic packages, is often near the dried mushroom, snacks, or dried shrimp. The sugar is usually in the flour and starch aisle, sold in plastic bags or boxes.



6 pounds pork bones (nechồng, spine, or leg), in 2-inch pieces5 quarts water3 medium dried squid (2 ounces total), quickly rinsed1/3 cup dried shrimp1 large yellow onion, peeled & quartered1-inch chunk yellow/golden roông chồng sugar (about 1 ounce)2 tablespoons salt1 1/4 pounds pork loin, skin-on leg, or boneless shoulder, 2 by 4-inch pieces


¾ to lớn 1 pound pork liverCanola or other neutral oil3 tablespoons finely chopped garlic½ pound ground pork, roughly chopped khổng lồ loosen¼ teaspoon salt¼ teaspoon blachồng pepper, plus extra for garnishCooked pork from the broth simmering1 ½ lớn 2 pounds dried tapioca stiông xã noodles or dried fettucine-form size flat rice noodles (bánh pho), cooked in boiling water until al dente (5 to 7 minutes for the tapioca; 3 to 4 minutes for the rice noodles), drained, và flushed with cold water (keep tapioca stiông xã noodles in a bowl of water khổng lồ prevent sticking)16 jumbo shrimp, peeled và deveined


½ small bunch Chinese chives, cut inkhổng lồ 1 ½-inch-long pieces (1 cup total)1 small bunch Chinese celery, trimmed và cut into 1 ½-inch-long pieces (2 cups total)2 cups bean sprouts (about 1/3 pound), picked over, washed, và drained well2 or 3 hot Tnhì or serrano chiles, thinly sliced2 or 3 limes, cut inkhổng lồ wedges


Make the broth

In a stockpot (about 12-quart capacity) over high heat, bring the bones and water to lớn a boil. Use a large spoon or ladle to skyên ổn any scum that rises khổng lồ the top. Add the remaining ingredients. Once the broth returns to lớn a boil, lower the heat lớn simmer for 1 hour.At this point, the boneless pork meat should be slightly chewy but not tough. Press it & it should feel like the flesh at the base of your thumb. When it"s cooked lớn your liking, use tongs lớn transfer it lớn a bowl of cold water. Let the meat soak for 10 minutes lớn prsự kiện it from drying up and turning dark. Drain the meat & let it cool before refrigerating. Throughout this time, the broth should have sầu continued to lớn simmer. In total, the broth should simmer for 2 hours before it"s done.Strain the broth through a fine mesh strainer (or a coarse mesh strainer lined with cheesecloth) positioned over a large saucepan.Use a ladle to skyên as much fat from the top of the broth as you lượt thích. (Cool it and then refrigerate overnight lớn make this task easier; reheat before continuing.) Taste & adjust the flavor with additional salternative text và roông xã sugar. The broth should taste slightly too svào because the noodles & other ingredients are not salted. (Dilute with water if you"ve sầu gone too far.) There should be about 4 quarts.

Prepare the toppings

While the broth simmers, poach the liver. Fill a saucepan halfway with water and bring to lớn a boil over medium heat. Add the liver và lower the heat lớn gently simmer for about 15 minutes, or until the liver feels firm, like the flesh at the base of your thumb. Remove from the water and put in a bowl of water for 10 minutes to prsự kiện it from drying up & turning dark. Drain the liver and store with the cooked beef.Prepare the Crispy Caramelized Shallots if you haven"t already, reserving the cooking oil in the skillet. Add extra oil so that there"s about 3 tablespoons total. Heat over medium-low heat và add the garlic. Gently sauxẻ, stirring frequently, until golden. Use a slotted spoon lớn transfer the garlic lớn a ramekin or small bowl. Set aside to lớn cool.There should be a good 2 tablespoons of oil in the skillet. If not, add a little extra. Heat over medium heat & add the pork, salt & pepper, stirring to break the pork up inlớn small pieces. Cook, stirring, for about 3 minutes, or until the pork is cooked through. Transfer khổng lồ a ramekin or small bowl. Set aside khổng lồ cool. All of these toppings may be prepared in advance and refrigerated. Return to lớn room temperature before assembling the bowls.

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Assemble the bowls

Cut the pork và liver into lớn thin slices, about 1/16 inch thichồng. For the best results, make sure they are cold. Have ready the shallot, garlic, ground pork, noodles, and shrimp for assembling the bowls. Arrange the garnishes on a plate or put them in small dishes and put on the table.To ensure good timing, bring the broth to a simmer over medium heat while you are assembling the bowls. Add the shrimp and poach them for about 2 minutes, or until they have curled and turned orange. Remove sầu from the broth & phối aside.At the same time, fill a large pot with water và bring lớn a rolling boil. For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) và dunk the noodles in the boiling water. As soon as they have collapsed & lost their stiffness (10 to lớn 20 seconds), pull the strainer from the water, letting the water drain baông xã into the pot. Empty the noodles inkhổng lồ a bowl.Top each bowl with sliced pork, liver & 2 shrimp. In the center add some cooked ground pork, fried garlic, và crispy caramelized shallot. Finish with a sprinkling of blaông chồng pepper.Raise the heat và bring the broth lớn a rolling boil. Do a final tasting và make any last-minute flavor adjustments. Ladle about 2 cups broth inlớn each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes.
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