Hủ Tiếu Nam Vang
A southern Vietnamese noodle soup tracing to kuy teav, a Teochew Chinese dish adapted in Phnom Penh's Old Market by Cambodia's Chinese community, then carried to southern Vietnam by Chinese-Vietnamese and Cambodian migrants in the 1960s — a genuine three-way Teochew, Khmer, and Vietnamese lineage, hence the 'Nam Vang' (Vietnamese for Phnom Penh) name. It's genuinely distinct from phở: thinner, chewier rice noodles in a sweeter broth built on pork bone, dried squid, and dried shrimp with rock sugar, with none of phở's star anise and cinnamon spicing.
Meat
⚠ Contains: Shellfish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g hủ tiếu rice noodles
- 1 kg pork bones
- 30g dried squid
- 30g dried shrimp
- 2 tbsp rock sugar
- 300g pork shoulder
- 150g pork liver
- 200g shrimp
- 8 quail eggs, boiled (or 4 regular eggs, halved)
- Garlic chives, bean sprouts, fried garlic
- Lime and chile, to serve
Steps
- Simmer the pork bones with the dried squid and dried shrimp for 2-3 hours to make the broth, seasoning with rock sugar.
- Poach the pork shoulder and liver, and boil the quail eggs.
- Blanch the noodles and bean sprouts.
- Assemble the bowl with noodles, sliced pork, shrimp, and quail eggs.
- Ladle over the broth and top with fried garlic, garlic chives, lime, and chile.