Vietnamese · Breakfast · Lunch · Dinner
Hu Tieu (Southern Vietnamese Pork and Seafood Noodle Soup)
Hủ tiếu
A clear, gently sweet pork broth with daikon and dried shrimp is poured over chewy rice noodles, lean sliced pork, shrimp and squid. It is finished with crisp garlic, fresh herbs, bean sprouts and a squeeze of lime.
- Prep
- 25 min
- Cook
- 80 min
- Total
- 105 min
- Serves
- 4
Calories come from: Carbs 57% · Fat 9% · Protein 34%
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Ingredients
For 4 servings- 2 lb, strained out after simmering900 gPork bones (neck bones or spareribs) (optional)
- 12 1/2 cups3,000 gWater
- 1 medium piece300 gDaikon radish, peeled and cut into large chunks
- 1 medium, strained out150 gYellow onion, peeled and halved (optional)
- 3 tbsp, strained out20 gDried shrimp, rinsed (optional)
- 2/3 lb300 gPork tenderloin, trimmed
- 1/2 lb250 gShrimp, peeled and deveined
- 7 oz200 gSquid, cleaned and cut into rings
- 9 oz250 gDried rice noodles (hu tieu)
- 1 1/2 tbsp27 gFish sauce
- 2 tsp8 gRock sugar or granulated sugar
- 4 cloves12 gGarlic, finely minced
- 1 tsp5 gVegetable oil
- 2 cups200 gBean sprouts
- 1 small bunch30 gGarlic chives, cut into 4 cm lengths
- 3 stalks30 gGreen onions, sliced
- 1/2 cup20 gChinese celery leaves, chopped
- 2 cups100 gLettuce leaves
- 160 gLime, cut into wedges
- 1/2 tspGround black pepper
- 110 gFresh red chili, sliced (optional)
Steps
- 1
Put the pork bones in a large pot, cover with cold water from the measured amount, bring to a boil and boil hard for 5 minutes.
- 2
Drain the bones, rinse them and the pot clean to remove scum.
- 3
Return the bones to the pot with the remaining measured water, daikon, onion and dried shrimp.
- 4
Bring to a boil, then lower to a gentle simmer for 60 minutes, skimming foam and fat from the surface often.
- 5
Add the whole pork tenderloin to the simmering broth and poach for 12-15 minutes until it reaches 63 °C / 145 °F inside.
- 6
Lift out the tenderloin, rest it for 5 minutes, then slice it thinly.
- 7
Meanwhile, heat the oil in a small pan over medium-low heat and stir the garlic until golden and crisp, about 2 minutes; set aside.
- 8
Strain out and discard the bones, onion and dried shrimp, keeping the daikon if you like.
- 9
Season the broth with the fish sauce and sugar, then taste; add lime at the table rather than more salt.
- 10
Soak the rice noodles in warm water for 10 minutes, then cook them in a separate pot of boiling water for 2-3 minutes until tender and drain.
- 11
Drop the shrimp into the simmering broth for 2-3 minutes until pink and opaque, then lift out.
- 12
Add the squid to the broth for 30-60 seconds until just opaque and curled, then lift out so it stays tender.
- 13
Dip the bean sprouts and garlic chives in the hot broth for 10 seconds to soften slightly.
- 14
Divide noodles, sliced pork, shrimp, squid, sprouts and chives among 4 bowls.
- 15
Bring the broth back to a rolling boil and ladle it over each bowl.
- 16
Top with green onions, celery leaves, crisp garlic and black pepper.
- 17
Serve with lettuce, lime wedges and chili on the side.
Swaps, storage and make-ahead
Swaps
- Use chicken bones and boneless chicken breast instead of pork bones and tenderloin for a lighter, milder broth; poach the chicken until it reaches 74 °C / 165 °F inside rather than the 63 °C / 145 °F used for pork.
- Skip the squid and double the shrimp if squid is hard to find.
- Swap the dried rice noodles for wide fresh rice noodles or thin rice vermicelli, adjusting the cooking time to the package directions.
- For a gluten-free bowl, use rice noodles and a fish sauce labelled gluten-free, since everything else in the recipe is naturally gluten-free.
Storage
Refrigerate leftovers within 2 hours, keeping the broth separate from the noodles, meat, seafood and herbs, and eat within 3 to 4 days (seafood is best within 1 to 2 days). Reheat the broth to a rolling boil before pouring it over, and do not freeze the noodles or squid, though the strained broth freezes well for about 3 months.
Make ahead
Make the broth up to 3 days ahead, chill it in shallow containers and lift off the set fat before reheating to a boil. The crisp garlic can be fried a day ahead and kept airtight at room temperature, and the herbs and lettuce can be washed and chilled in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansFishMolluscsCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,198 g) | Per 100 g | |
|---|---|---|
| Calories | 467 kcal | 39 kcal |
| Protein | 39.2 g | 3.3 g |
| Carbohydrates | 65 g | 5.4 g |
| of which sugars | 7.1 g | 0.6 g |
| Fiber | 4.4 g | 0.4 g |
| Fat | 4.8 g | 0.4 g |
| of which saturated | 1.2 g | 0.1 g |
| Sodium | 1,121 mg | 94 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
