How to Make: Authentic Hu Tieu Nam Vang/Phnom Penh Noodle Soup in 5 EASY Steps!

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish is often less expensive than shrimp.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter and often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for flavor.

Wash your hands before starting.

Parboil 2 lb of pork neck bones and 2 lb of pork butt for about 5 to 10 minutes to reduce odor and clean the broth.

Drain, rinse, and scrub the pork with cold water to remove scum.

Wash the pot and fill it back up with water.

Rehydrate 1/2 cup of dried shrimp in room temperature water for about 10 minutes.

Peel and cut a medium daikon into chunks to add subtle sweetness to the broth.

Add the parboiled pork neck bones and pork butt to the pot of water.

Add a whole yellow onion to the pot (char if desired, but not necessary).

Add the rehydrated shrimp and a piece of dried squid to the pot.

Bring the pot to a boil, skim off impurities, then lower the heat and simmer covered for about an hour.

Prepare toppings by cutting partially frozen pork fat into small pieces and rendering it in a dry pan on medium-low heat for 10 to 12 minutes.

Increase heat to medium-high for 1-2 minutes to achieve a golden brown color, then remove and season with salt.

Reserve some pork lard for sautéing ground pork and quail eggs, discard the rest of the oil.

In a clean pan on medium-high, add a couple tablespoons of pork lard and sauté 1 tablespoon of minced garlic until fragrant.

Add 1 lb of ground pork, breaking it up with a spatula, and season with 1 teaspoon of fish sauce, sugar, MSG, and black pepper. Cook through and remove from pan.

Repeat the process with 2 cans of drained quail eggs, sautéing them in pork lard and seasoning similarly for a couple of minutes.

Blanch the shrimp in a separate pot of boiling salted water for a couple of minutes, or cook them directly in the stock pot if desired.

Prepare herbs and veggies by cutting chrysanthemum and garlic chives into 1.5-inch segments.

After an hour of simmering, remove the onion and daikon from the broth to keep it clear.

Continue simmering until the pork butt is tender, then remove it, wrap in plastic wrap, and refrigerate to cool for easier slicing.

Season the broth with a 1-inch nub of rock sugar, 3 tablespoons of MSG, and 4 teaspoons of fish sauce, adjusting to taste.

Cook fresh rice stick noodles in boiling water for 10 to 20 seconds until al dente, then remove.

Assemble the bowl by adding chrysanthemum, cooked rice noodles, ground pork, sliced pork butt, shrimp, quail eggs, and garlic chives.

Ladle in the broth and garnish with fried shallots and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens