Tuesday, April 04, 2006

Hủ Tiếu Bà Năm Sa Đéc

Sa Dec-Style Tossed Noodle
Hủ Tiếu Sa Đéc Khô

3 lb pork neck bones
3 baby dried squids
1 medium white daikon, cut into 2 inches cubes
1/2 lb pork loin, cooked and thinly sliced
1 lb ground pork
1 T fine dried shrimp, soaked in warm water for 1 hr, washed and drained
16 medium tiger shrimp, cooked and shelled
8 crab claws, cooked and cracked
2 cups tomato sauce
1 onion, chopped
1 T crisp fried shallot
8 small shrimp in shell, salt and pepper
8 wonton skins
tempura mix
2 bags of fresh rice sticks
bean sprouts, chinese celery, chives
lemon, chile
vegetable oil
fish sauce, salt, pepper, rock sugar to taste

Place pork bones in a medium souppot. Add water to cover and bring to a boil. Cook for 3 minutes. Drain. Rinse the pot and the bones.

Return the bones to the pot,add dried baby squids and 3 quarts of water. Bring to a boil, skim off foam. Add white daikon, continue skimming until the foam ceases to rise. Lower the heat and simmer for 2 hrs. Add fish sauce, salt, and some rock sugar to taste.

Mix the tempura as directed in the box, add raw shrimp with shell in. Prepare a frying pan with enough frying oil over medium high heat, when the oil is ready (bubbling but not smoking), take each wonton skin and dip into the tempura mixture, transfer to the frying pan, place 1 shrimp in the center. Deep fry each side until nicely brown and cooked. Remove and drain with papper towel.

Add 2 T vegetable oil on a medium pan over high heat, add onion. Stir fry until the onion is translucent about 3 minutes. Add dried fine shrimp, continue to cook for a few minutes, add ground pork, stir well. Add tomato sauce and bring to boil, laddle some soup in if needed. Add fish sauce and pepper to taste.

Blanch rice stick in boiling water for 1-2 minutes. Drain and run through cold water, toss some vegetable oil in.

To serve: Place cooked rice sticks in a bowl, spoon enough tomato pork shrimp sauce to mix on top. Add pork loin slices, cooked shrimps, crab claw, and a shrimp chip. Spinkle chive and crisp fried shallot on top. Serve hot with soup, bean sprout, chinese celery, chile pepper on a side. Squeeze in some fresh lemon juice if desired.

Noodle Soup Style(Hủ Tiếu Nước)
No tomato sauce, just laddle the hot soup over the noodle.


Anonymous said...

Cô Ba, you put Bà Năm Sa Đéc to shame :)

Anonymous said...

Wow !!! Xa tried to find the recipe for that "fried wonton cake with shrimp" for months ddo' . Thanks chi. CK . :)
Will the tempura stick to the wonton ? Aren't they both dry ?

A` , Ngo.c Anh just released a new CD ddo' chi. CK . 69'59 - all Phu' Quang songs !!! :) Come in pt, xa mo+? cho chi. nghe .

kiki said...

I think I've been to qua'n Ba` Na(m Sa DDe'c before but I don't remember much. You don't think her hu? tie^'u was good ?

Xa o+i,
Ca'i tempura mix tre^n ho^.p co' chi? ca'ch pha bo^.t ddo'. Xa pha?i pha lo?ng ra chu+'.

Anonymous said...


is there a particular type/brand of tomato sauce you recommend?

Anonymous said...

I've always like this hu tieu and didn't know how to make it myself. Thanks a bunch for the recipe. I tried it this past weekend and it was so good and easy to make too.


Noodle Soup Style