Hủ Tiếu Nam Vang Khô | Vietnamese Noodles with Pork and Shrimp Recipe

Ingredients & Cooking Directions for Hủ Tiếu Nam Vang

Kitchen Equipment used in this Video

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Estimated Servings: 4-5

Make broth

2 ounces dried squid 

2 pounds pork bones

5 quarts water

1 large daikon 

1 small onion, peeled 

2 garlic cloves,peeled 

2 ½ tablespoons salt 

3 ounces rock sugar 

½ teaspoon peppercorns 

4 tablespoons fish sauce 

½ pound pork loin

½ pound shrimp, peeled & deveined

1. Soak the squid in water for 30 minutes, drain rinse and drain again.

2. Place pork bones in a pot, fill it up with water to cover the bones and cover pot with a lid. Turn stove on high and bring water to a boil. Once water is boiling, cook bones in boiling water for 15 minutes uncovered. You will see impurities of the bones at this point. Skim the impurities as often as needed. Drain bones, wash them thoroughly, and drain them again. Set aside.

3. Peel and cut daikon into four pieces. Set aside.

4. Microwave garlic cloves and onion for 3 minutes to bring out fragrance.

5. In a large pot, add pork bones and 5 quarts water turning stove on high heat. Cover the pot with a lid and allow broth to come to a boil.

6. When broth comes to a boil, turn heat down to medium low and add in squid, daikon, onion, garlic, salt, rock sugar, peppercorns, and fish sauce.

7. Simmer broth uncovered for about 1 hour skimming the foam off the top as often as needed.

8. Remove the pork bones, squid, onion, garlic and daikon from the broth.

9. Add pork loin to the broth cooking it for about 20-25 minutes or until fully cooked. To check if it is fully cooked, pierce the center with a knife. It is done with juices run clear. Remove from broth and set aside to cool.

10. Bring broth to a boil and place raw shrimp on a strainer spoon and cook in broth for about 1-2 minutes until pink and cooked. Remove shrimp from broth and set aside.

11. Pour broth through a fine strainer to remove any scum or fat and return the broth into the pot. The broth should be clear.

12.Taste the broth and adjust seasoning if needed.

Prepare ground pork & liver

1 tablespoon cooking oil 

1 tablespoon minced lemongrass 

1 tablespoon chopped garlic 
½ pound ground pork
1 teaspoon red pepper powder 
1 teaspoon salt 

¼ teaspoon pepper  

½ pound pork liver

1 teaspoon white vinegar

Water to cook liver

1. Turn stove on medium high heat and add the oil, lemongrass and garlic to a small pan.

2. Stir fry the lemongrass and garlic cooking them until fragrant.

3. Add in the ground pork and break it up.

4. Pour in the red pepper powder, ½ teaspoon salt and pepper mixing it up with the pork until cooked through.

5. Transfer ground pork into a bowl and set aside.

6. Wash the pork liver thoroughly, pat dry and set aside.

7. Fill a small pot ½ way up with water, add ½ teaspoon salt and vinegar bringing it to a boil.

8. Then turn heat down to medium and add in liver.

9. Simmer the liver for about 15-20 minutes, or until the liver feels firm and is cooked through. It is fully cooked when you pierce the middle of the liver with the knife and juices run clear.

10. Transfer the cooked liver into a bowl of ice water to prevent the liver from turning dark.

11. Allow liver soak for 15 minutes in ice water, slice thinly, and set aside.

Assemble dish

1 package tapioca noodles (hủ tiếu dai) or Malony Harusame 

Water to cook noodles

1 tablespoon dark soy sauce 

1 tablespoon oyster sauce 

1 tablespoon hoisin sauce 

1 teaspoon red wine vinegar 

1 tablespoon sugar 

Cooked quail eggs, peeled 

Chopped roasted peanuts 

Fried garlic 

Fried shallots 

Garlic chives, cut in 1 ½ inch pieces 
Chopped cilantro

Chopped pickled chili peppers 
Mung bean sprouts
Chinese celery, cut in 1 ½ inch pieces

Crown Daisy
Lime wedges

1. When pork loin is cool, slice thinly, transfer to a plate and set aside.

2. Bring a pot of water to a boil and add the noodles. Cook the noodles according to the directions on the package. Then rinse drain the noodles and set them aside.

3. To make the sauce, add ½ cup broth to a sauce pan and bring to a boil. Then add in soy sauce, oyster sauce, hoisin sauce, vinegar and sugar mixing to combine. Transfer to a bowl and set aside.

4. To serve, add cooked noodles, ground pork and sauce into a large bowl. Mix the noodles and ground pork to coat with the sauce.

5. Then place liver and pork slices, shrimp and quail eggs, garlic chives, cilantro, peanuts, fried shallots, fried garlic, chili peppers, bean sprouts, Chinese celery, and crown daisies.

6. Top everything with lime juice. Serve with a bowl of broth on the side.

Enjoy!