Name: Authentic Hu Tieu Nam Vang Recipe
Prep time: 45 min
Cook time: 180 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Broth:**; 2 kg pork bones (neck or femur); 1 kg pork shoulder (skin-on for leaner meat); 1 whole chicken carcass (optional, for depth); 4 liters water; 1 large yellow onion (halved); 4 cloves garlic (smashed); 2 tablespoons rock sugar; 2 tablespoons fish sauce; 1 tablespoon salt; 1 teaspoon MSG (optional, but traditional); *For the Meat Toppings:**; 300 g pork loin or tenderloin; 300 g medium-sized shrimp (peeled and deveined); 12-16 quail eggs (hard-boiled and peeled); 200 g pork liver (thinly sliced); 100 g dried wood ear mushrooms (rehydrated and sliced); *For Assembly:**; 500 g dried flat rice noodles (Hu Tieu noodles); 1 bunch garlic chives (cut into 2-inch lengths); 1 bunch cilantro (chopped); 1 cup bean sprouts; 4 tablespoons fried shallots; 4 tablespoons chopped green onions; *For Dipping Sauce (Nước Mắm):**; 1/2 cup fish sauce; 1/4 cup lime juice; 1/4 cup sugar; 2 cloves garlic (minced); 1 bird's eye chili (sliced, optional)

Hu Tieu Nam Vang 🇻🇳 Vietnam

Vietnamese-Cambodian noodle soup made with pork, shrimp, quail eggs, and a clear broth.

soup noodles

Made with

Pork shrimp quail eggs broth

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