Hu Tieu (Pork Noodle Soup)
A clear, aromatic pork broth cradles tender pork and chewy rice noodles, finished with bright lime, herbs, and crunchy sprouts for contrast. The long-simmered stock is layered with roasted aromatics and dried seafood for depth without heaviness.
2 lb pork neck bones, split
1 lb pork shoulder, cut into 1-inch pieces
2 oz dried shrimp, soaked in warm water 20 minutes
1 oz dried squid, torn into large pieces
1 lb rice noodles, wide, fresh or dried
1 onion, halved and charred
2 slice ginger, thick slices, charred
3 clove garlic, smashed
3 star anise
1 tbsp coriander seeds, lightly crushed
1 tbsp rock sugar
4 tbsp fish sauce
1 tsp salt
1 tsp white pepper
2 cup bean sprouts, rinsed
1 bunch scallions, thinly sliced
1 bunch cilantro, leaves picked
2 lime, cut into wedges
4 tbsp fried shallots
1 tbsp vegetable oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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