Hủ Tiếu

Name: Hủ Tiếu
Total time: 2 h 30 min
Yield: 5
Cuisine: Vietnamese
Ingredients: 1.2 kg Pork bones; 40 g Dried squid; 30 g Dried shrimp; 300 g Daikon, in chunks; 1 tbsp Rock sugar; 3 L Water; 500 g Tapioca or rice noodles (hủ tiếu dai); 250 g Prawns, peeled; 250 g Minced pork; 200 g Pork loin, sliced thin; 60 g Fried pork crackling; 4 tbsp Fish sauce; 4 tbsp Fried garlic and shallot oil; 3 handfuls Chives, bean sprouts, lettuce, coriander; 2 limes, 3 chillies Lime and chilli

A clear pork-and-dried-squid broth over chewy tapioca noodles with prawns, minced pork and crackling — southern Vietnam's other breakfast noodle, and it comes wet or dry depending on how you ask.

المصدر

الوصفة من Southern Vietnamese home kitchens · 🏺 تقليدي · Saigon and Mekong Delta home cooking — sweeter, coconut-led, served with herbs by the armful

Southern Vietnam · breakfast noodles — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Vietnamese dish eaten as breakfast, served either as a soup or dry with no broth. Quantities, the dried-squid note and the never-boil-hard warning are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

feedthepudge Helen's Recipes (Vietnamese Food)Quang Tran

⏱ 150 دقيقة🍽 5 حصة🔥 520 سعرة🇻🇳 فيتنام🌶️

خالٍ من الألبانخالٍ من المكسرات

الخطوات

Blanch the pork bones 5 minutes, drain and rinse them clean.
Toast the dried squid over a flame until it smells sweet, about 30 seconds a side.
Simmer the bones, squid, dried shrimp, daikon and rock sugar in the water for 2 hours, skimming. Never let it boil hard.
💡 Clear is the whole point. Hủ tiếu broth is judged by how transparent it is, and one hard boil clouds it permanently.
Strain the broth and season with the fish sauce. Poach the prawns, minced pork and loin in it for 4 minutes.
Blanch the noodles 20 seconds, drain, and toss with a spoon of the garlic-shallot oil.
Divide into bowls, top with the meats and crackling, ladle the broth over and serve the herbs on the side.

💡 نصائح

Ask for it khô and the broth comes in a separate bowl, with the noodles tossed in sauce instead. Both are correct.
Hủ tiếu Nam Vang is the Phnom Penh version and the one most Saigon shops sell — Cambodian in origin, southern Vietnamese in practice.