How to Make: Hu Tieu Mi Kho / Vietnamese Dry Egg Noodles

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable and lower in fat.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in calories, while spaghetti is more accessible.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a budget-friendly alternative with good protein.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar sweet flavor, while soy sauce is widely available.

Wash hands before starting.

Parboil 2 lbs of pork bones and 2 lbs of pork butt for about 10 minutes to remove impurities.

Drain, rinse, and scrub pork with cold water.

Fill pot with water and add parboiled pork neckbones and pork butt.

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

Peel and cut 1 medium daikon into chunks.

Add daikon, a whole yellow onion, rehydrated shrimp, and dried squid to the pot.

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

Prepare toppings by rendering 1 lb of partially frozen pork fat in a dry pan on medium low for 10-12 minutes, then increase heat to medium high to brown.

Remove pork fat and season with salt, set aside.

Reserve some pork lard to sauté ground pork and quail eggs.

Sauté 1 lb ground pork with 1 tbsp minced garlic, seasoning with 1 tsp fish sauce, sugar, MSG, and black pepper until cooked through.

Remove ground pork from the pan and repeat with 2 cans of drained quail eggs, sautéing with the same seasonings for a couple of minutes.

Blanch shrimp in salted water for a couple of minutes, then drain, rinse, peel, and cut in half.

Chop green onions for garnish and cut garlic chives into 2-inch sections.

Boil water, add a pinch of salt, and cook bean sprouts and garlic chives for about a minute, then drain and toss with oil and salt.

Remove onion and daikon from broth after an hour to keep broth clear, continue simmering until pork butt is tender.

Season broth with 1 inch rock sugar, 3 tbsp MSG, and 4 tbsp fish sauce.

Make sauce by sautéing minced garlic in oil, then adding 3 tbsp low sodium soy sauce, 3 tbsp oyster sauce, and 1/2 cup broth, simmering for a few minutes.

Cook egg noodles in boiling water for about 30 seconds until al dente, then assemble the dish by adding noodles to a bowl, topping with bean sprouts, garlic chives, sliced pork butt, shrimp, ground pork, quail eggs, and spooning over sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens