Saturday, April 01, 2006

Hủ Tiếu Nam Vang

Nam Vang-Style Noodle Soup

2 lbs pork bones
3 lbs pork neck bones
4 baby dried squids
5 pieces of dried herbaceous sugar cane (mía lau)
1 medium white daikon, cut into 2-3 inches cubes
1 lb pork loin
1/2 lb ground pork
1/2 lb pork liver
24 medium tiger shrimps in shell
12 quail eggs
3 bags of fresh rice sticks
2 cups chinese celery, washed and cut into 3-inches length
1 cup chive, washed and cut into 3-inches length
1 lb bean sprouts, wahsed
10 cloves garlic, minced
5 shallots, minced
3 lemons
2 red hot chile pepper
rice vinegar
1 can coconut soda
vegetable oil
fish sauce, salt, pepper, rock sugar to taste

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

Place dried sugar canes in the bottom of the pot, return the bones to the pot, add 6 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 2-3 hrs. Add fish sauce, salt, and some rock sugar to taste.

Meanwhile, cook pork liver, shrimp, pork loin and quail egg.

Pork liver: cook in salted boiling water+ 1 T vinegar for 15 minutes. Cool, thinly slice, set aside.
Pork loin: cook in coconut juice (or soda) then pan fry or oven broil until golden brown. Cool, thinly slice, set aside.
Ground pork: salt and pepper to taste. Laddle hot soup over, mix well, microwave for 1 more minute to cook. Set aside.
Cook shrimp and quail egg, remove shells. Set aside.

Crisp fried garlic and shallot: 5 cloves minced garlic + 5 minced shallots + vegetable oil : stir-fry until fragrant and golden brown.

garlic vinegar: 5 clove minced garlic + 2 T rice vinegar, set aside.

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, top with pork loin, pork liver, ground pork, shrimp quail egg, chive, crisp fried garlic and shallot. Laddle hot soup over. Ground some fresh pepper. Add some soy sauce and garlic vinegar. Serve hot with chinese celery and bean sprout on a side, fresh squeeze lemon juice and hot chile pepper.

Tossed style (Hủ Tiếu Khô): Toss noodle with black soy sauce dressing, serve soup seperately.

Black soy sauce dressing: 1 cup black soy sauce + 1/2 cup vegetable oil + 2 T soup + 1 t sugar + 1 T crisp fried garlic mix well, bring to a boil. Remove from heat.

My Tho-Style Noodle Soup
Hủ Tiếu Mỹ Tho
Same as Nam Vang style but no soy sauce and garlic vinegar added.


Anonymous said...

Ngon wa'''''''' chi. CK . :) xa ne` . :p

kiki said...

Miss you, Xa ...Cho chi. la.i contact info.

Gia said...

I am so happy to have found your blog. This is one of my most favourite Vietnamese soups. I am sure to bookmark your blog and share it with others.


kiki said...

Thanks Gia, very much.

tl said...

bo*' co^ ba hu? tie^'u!
black soy sauce la` ca'i gi` dza^.y? xi` da^`u thu*o*`ng ddo' ha? ?

kiki said...

black soy sauce = ha('c xi` da^`u = dark soy sauce = nu+o+'c tu+o+ng dden. No' dda^.m ho+n xi` da^`u thu+o+`ng ddo' tl.

Victoria said...

What is dried herbaceous sugar cane? Please show picture if possible.
Thank you so much for the post - this is one of my favorite Vietnamese noodle soups. I can't wait to try this recipe.

Hat DieuMuoi said...

trời ơi nhìn thèm quá đi

hạt điều rang muối