Rice Noodle Soup in Pork Broth

Hũ Tiêu

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

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.


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


    1. Put the pork bones in a large stockpot.
    2. Cut the onions in half and, using tongs, place them over the gas flame on your stove for about 2 minutes or until fragrant. You can also place the onions directly on an electric burner for the same amount of time. Add the onions to the pot.
    3. Add the dried shrimp, daikon, shallots, garlic, peppercorns, and rock sugar to the stockpot. Fill the pot with 10 cups of water. Add cup of the fish sauce and the salt and stir. Bring to a boil and cook for 30 minutes, uncovered.
    4. After 30 minutes, bring the broth down to a simmer for another 2 hours. Remove the scum as it accumulates on the surface of the broth. After 1½ hours add the pork loin to the broth. Cook the pork loin for 30 minutes, then remove and set aside to cool. Pour the broth through a fine strainer to remove any scum or fat, and return the broth to the pot. It should be clear.
    5. Soak the rice noodles in warm to hot water for 15 minutes. Drain the noodles and divide them into six individual serving bowls.
    6. Meanwhile, in a skillet, heat the oil and sauté the ground pork with the remaining tablespoon of fish sauce. Cook, stirring, until done. Set aside.
    7. After the pork loin has cooled, cut it into thin slices. Divide the slices into six servings and place them over the noodles. Divide the raw shrimp, fried shallots, ground pork, and scallions into six servings and place them over the pork and noodles.
    8. Fifteen minutes before serving, bring the stock back to a rolling boil. Pour the hot broth into each bowl. The hot broth will cook the raw shrimp. Serve with limes, cilantro, chives, and bean sprouts as garnishes.