Hủ Tiếu Mỹ Tho | Vietnamese Noodle Soup with Pork and Shrimp Recipe

Ingredients & Cooking Directions for Hủ Tiếu Mỹ Tho

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.

Cook ground pork

1 tablespoon cooking oil 

1 tablespoon minced lemongrass 

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

¼ teaspoon pepper 

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, salt and pepper mixing it up with the pork until cooked through. Remove from heat and set aside.

Assemble dish

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

Water to cook noodles

Garlic chives, cut in 1 ½ inch pieces 

Chopped Cilantro

Fried garlic 

Fried shallots 

Chopped pickled chili peppers 

Mung bean sprouts
Chinese celery, cut in 1 ½ inch pieces
Crown daisies
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 and drain the noodles and set them aside.

3. To serve, add cooked noodles, meats, and shrimp in a large bowl.

4. Then garnish with garlic chives, cilantro, fried shallots, fried garlic, and chili peppers.

5. Bring broth to a boil and pour hot broth into noodle bowl.

6. Top with bean sprouts, Chinese celery, and crown daisies.Top with lime juice.

Enjoy!