Rice Noodle Soup in Pork Broth

Name: Rice Noodle Soup in Pork Broth (Hũ Tiêu)
Cuisine: Vietnamese
Ingredients: 1 tablespoon black peppercorns; 1 piece rock sugar (¼ size of your palm), or 3½ tablespoons granulated sugar; 1 piece rock sugar (¼ size of your palm), or 3½ tablespoons granulated sugar; 10 cups water; ⅓ cup plus 1 tablespoon fish sauce; 1 teaspoon salt; 1 pound boneless pork loin, or another lean pork meat; 1 pound boneless pork loin, or another lean pork meat; 1½ pounds flat rice noodles (hu tieu); 2 tablespoons oil; ⅓ pound ground pork; ½ pound fresh raw shrimp, peeled and deveined, tails on; ½ pound fresh raw shrimp, peeled and deveined, tails on; ½ cup fried shallots; 4 scallions, chopped into rings; 1 lime, quartered; 2 large yellow onions, peeled; 3 pounds pork bones, preferably knuckle bones; 1 large daikon, peeled and cut into 3 large pieces; ½ cup dried shrimp; 4 clove garlic, peeled and smashed; 5 shallots, peeled; Fresh mung bean sprouts; 1 bunch fresh Chinese chives, cut in 4-inch lengths; Fresh cilantro

Hũ Tiêu

Preparation info

Serves
6

Difficulty
Medium

Appears in

Little Saigon Cookbook

By Ann Le

Published 2011

About

Hu tieu is a Chinese noodle soup adopted and slightly modified by the Vietnamese people. This rich pork stock serves as the base for mi as well, but the two differ in the type of noodles (mi uses egg noodles; hu tieu uses rice noodles) and toppings used. At a noodle house, hu tieu can vary by accompaniments, such as barbecued pork (thit xa xiu), ground pork, duck, seafood, and even items like liver. Here is a common version of hu tieu incorporating shrimp and pork.

Ingredients

Asia
Vietnam
Main course
Soup
South East Asia

Ingredients

Method