Hủ Tiếu Nam Vang
Phnom Penh Noodle Soup
A beloved Vietnamese noodle soup with Chinese-Cambodian roots, featuring a clear, savory pork and seafood broth, tender pork, succulent shrimp, and chewy rice noodles. This recipe focuses on building a rich, aromatic broth for an authentic taste.
🧂 Ingredients
- 1 kg Pork bones (femur or neck bones recommended)(Rinsed thoroughly under cold water.)
- 4 liters Water(For the broth.)
- 200 g Shrimp (medium-sized)(Peeled, deveined, and tails removed. Reserve shells for broth if desired.)
- 150 g Ground pork(Lean to medium fat content.)
- 3-4 pieces Dried shiitake mushrooms(Soaked in warm water until softened, then stems removed and sliced.)
- 1 tablespoon Rock sugar (or granulated sugar)(To balance the saltiness and add a subtle sweetness.)
- 2-3 tablespoons Fish sauce(Adjust to taste.)
- 1 teaspoon Salt(Or to taste.)
- 1 teaspoon White peppercorns(Lightly crushed, for the broth.)
- 500 g Rice noodles (banh pho or similar)(Fresh or dried. If dried, prepare according to package directions.)
- 12 pieces Quail eggs(Hard-boiled and peeled.)
- 1 bunch Garlic chives (or regular chives)(Cut into 2-inch lengths.)
- 2 stalks Scallions(White and light green parts thinly sliced, dark green parts for garnish.)
- for topping Fried garlic(Store-bought or homemade.)
- for garnish Bean sprouts(Optional, blanched briefly.)
- for serving Lime wedges
- for serving Chili sauce or fresh chilies
👨🍳 Instructions
- 1
Prepare the Broth Base: Blanch the pork bones. Place pork bones in a large stockpot, cover with cold water, bring to a rolling boil for 5-10 minutes. Drain and rinse the bones thoroughly under cold water to remove impurities. Clean the pot.
⏱️ 15 minutes - 2
Simmer the Broth: Return the cleaned pork bones to the pot. Add 4 liters of fresh cold water, dried shiitake mushrooms, crushed white peppercorns, and rock sugar. Bring to a gentle simmer over medium-high heat. Once simmering, reduce heat to low, cover partially, and let it cook for at least 2 hours, or up to 3 hours, maintaining a very gentle simmer. Do not boil vigorously, as this will cloud the broth.
⏱️ 2 hours - 3 hours - 3
Skim and Season the Broth: Periodically skim off any foam or impurities that rise to the surface during simmering. This is crucial for a clear broth. After 2 hours, remove the pork bones and shiitake mushrooms (you can shred the mushrooms if desired). Season the broth with fish sauce and salt to taste. Keep the broth hot over very low heat.
⏱️ 10 minutes - 4
Prepare the Toppings: While the broth simmers, cook the ground pork. In a small pan, sauté the ground pork over medium heat until cooked through and lightly browned. Season with a pinch of salt and pepper. Set aside. If using fresh shrimp, quickly poach them in a small amount of boiling water until pink and cooked through (about 2-3 minutes). Drain and set aside. Hard-boil and peel the quail eggs.
⏱️ 15 minutes - 5
Prepare Noodles and Garnishes: If using dried rice noodles, cook them according to package directions until al dente. Drain and rinse briefly with cold water to prevent sticking. If using fresh noodles, blanch them quickly in boiling water. Divide the cooked noodles among serving bowls. Arrange the cooked shrimp, ground pork, and quail eggs attractively over the noodles. Add sliced scallions (white and light green parts) and garlic chives.
⏱️ 10 minutes - 6
Assemble and Serve: Ladle the hot, clear broth generously over the noodles and toppings in each bowl. Garnish with the dark green parts of the scallions and a sprinkle of fried garlic. Serve immediately with optional blanched bean sprouts, lime wedges, and chili sauce on the side for diners to customize their soup.
⏱️ 5 minutes
💡 Pro Tips
- ✓For an exceptionally clear broth, chill the broth after simmering and before serving. The fat and impurities will solidify on top, making them easy to skim off.
- ✓Don't overcook the noodles; they should have a slight chew (al dente).
- ✓The broth is the heart of Hủ Tiếu. Using a mix of pork bones (like femur and neck) yields the best flavor.
- ✓Taste and adjust seasoning (fish sauce, salt, sugar) at the end. The broth should be savory with a hint of sweetness.
- ✓This soup can also be served 'dry' (Hủ Tiếu Khô) with a separate sauce and less broth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Hủ Tiếu Khô (Dry Hủ Tiếu): Serve noodles with toppings and a side of savory sauce, with only a small amount of broth.
- Add other proteins like sliced pork loin, pork liver, or crab meat.
- Use different types of noodles, such as egg noodles or vermicelli.