Hu Tieu – Pork & Seafood Soup
This week’s Mom’s 52 recipe is one of my favorite Vietnamese noodle soup dishes. Hu Tieu – Pork & Seafood Soup is perhaps the little-known cousin of the more popular Pho noodle soup, but once you taste this flavorful dish, you’ll realize that this Hu Tieu recipe needs a spotlight of its own.
Hu Tieu (pronounced “who the-eww”) noodles generally come in two forms: an opaque white noodle, or dai translucent noodles. I personally prefer the dai noodles, but both are tasty. Mom has also experimented in her Hu Tieu recipe by using Korean purple noodles that are made out of sweet potatoes and more traditionally found in the Korean dish jap chae. It’s fun to mix it up and find the noodles that your family likes best.
Hu Tieu recipe – Pork & Seafood Soup
INGREDIENTS – makes 8 servings
For the Hu Tieu recipe’s broth:
- 2.5 lbs. pork soup bones
- 1.5 lbs. pork shoulder
- 23 C. water
- 1 Tbsp. + 1 tsp. salt
- 1 Tbsp. sugar
- 1/2 C. dried squid
- 1/3 C. dried shrimp
- 1 small onion, toasted
- 2 Tbsp. nuoc mam (fish sauce)
For the Hu Tieu recipe’s garnish:
- 1 (12 oz.) pkg. Hu Tieu Dai noodles, cooked
- 2 lbs. sliced xa xiu (Chinese bbq pork) – Mom’s recipe coming soon!
- 2/3 lb. large shrimp, boiled & peeled
- 1 lb. ground pork
- 1/4 tsp. sugar
- 1/8 tsp. pepper
- 2 tsp. nuoc mam
- 1/2 C. preserved cabbage/radish, washed & drained to remove excess salt
- 3 Tbsp. extra virgin olive oil (EVOO)
- 4 shallots, sliced
- 2 C. chives, chopped into 2″ pieces
- 4 C. Chinese greens, i.e. gai lan or yu choy, chopped into 2″ pieces
- sliced limes, to taste
Optional: Boiled squid rings (calamari) are another option to garnish your Hu Tieu, if desired.
STEP 1: START THE HU TIEU BROTH
- To start your Hu Tieu recipe, fill an extra large stockpot halfway with water and bring to a boil. Once boiling, blanch the pork by adding the pork bones and pork shoulder to the boiling water, and pouring the pot contents out into a colander over the sink 30 seconds later. Rinse the blanched bones and pork shoulder well. Rinse the stockpot well. Return the bones and pork shoulder to the stockpot.
- Add 23 C. of water to the stockpot and turn the heat up to high. Add 1 Tbsp. + 1 tsp. salt, 1 Tbsp. sugar, 1/2 C. dried squid, 1/3 C. dried shrimp, and one peeled & toasted small onion to start the Hu Tieu broth. Adjust the heat to maintain only a slight simmer. Note the time, and move on to Step 2.
STEP 2: PREPARE THE HU TIEU GARNISH
- In a medium skillet, heat 3 Tbsp. EVOO on medium heat. Add to the skillet 4 sliced shallots, and stir to brown them. Remove from heat. Scoop 2/3 of the browned shallots into the Hu Tieu broth. Keep the remaining 1/3 in the skillet.
- In a mixing bowl, combine 1 lb. ground pork, 1/4 tsp. sugar, 1/8 tsp. pepper, 2 tsp. nuoc mam, and 1/2 C. rinsed & drained preserved cabbage/radish. Mix well to combine.
- Bring the browned shallots in the skillet back to the stovetop, and turn on medium heat once again. Add to the skillet the ground pork mixture. Stir to cook well. Once fully cooked, pour the ground pork into a dish and set aside.
- Create an assembly line of the following items: cooked Hu Tieu noodles, cooked ground pork, boiled shrimp, sliced xa xiu (Chinese bbq), (optional) boiled squid rings, chives, Chinese greens, and limes.
STEP 3: FINALIZE HU TIEU & SERVE
- Once the Hu Tieu broth has been simmering for one hour, remove the pork shoulder and set aside to cool. Add 2 Tbsp. nuoc mam to the Hu Tieu broth, and cook the broth an additional 10 minutes. Once those 10 minutes have passed, turn off the heat.
- Finely slice the pork shoulder, and add it to the assembly line from Step 2 above.
- To assemble Hu Tieu, place the noodles into a large soup bowl, topping it with your choice of meats and garnish. Ladle a generous amount of Hu Tieu broth into the bowl, and serve garnished with a lime slice or two, to taste. Enjoy!
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