Phnom Penh Noodle Soup

Name: Phnom Penh Noodle Soup
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: Vietnamese
Ingredients: 1 dried squid (hand size); ½ cup (90 g) dried shrimp; 3⅓ lb (1.5 kg) pork bones; 20 cups (5 qt, or 5 L) water; 1 medium yellow onion, peeled; 2 thumb-size pieces rock sugar; 6-inch (15 cm) piece daikon, peeled and cut into six 1-inch-thick (2.5 cm) rounds; 1 lb (454 g) pork loin or pork shoulder; 1 lb (454 g) pork loin or pork shoulder; 1 lb (454 g) ground pork; ½ tsp salt, plus more to season and to taste; Black pepper, to taste; 3 tbsp (45 ml) plus 1 tsp vegetable oil, divided; 3 tbsp (30 g) minced garlic; 1½ tsp sugar, divided; 2 or 3 shallots, minced; ½ cup (75 g) Chinese salted preserved radish, minced (optional; you can buy this at an Asian food store); 7 oz (200 g) pork liver; Splash rice vinegar; 12 prawns, peeled with tail on and deveined; 21 oz (600 g) dried hủ tiếu dai noodles; 1 bunch garlic chives (3½ oz, or 100 g), cut into 3-inch (7.5 cm) lengths or chopped; 12 quail eggs, hard-boiled for 4 minutes; Fresh greens such as lettuce, Asian celery, and chrysanthemum; Fresh greens such as lettuce, Asian celery, and chrysanthemum; Fresh greens such as lettuce, Asian celery, and chrysanthemum; 7 oz (200 g) bean sprouts; 3 bird’s eye chili peppers, thinly sliced on the bias; 1 lime, cut into wedges

Preparation info

Yield:
8
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Simply Pho

By Helen Le

Published 2017

About

This popular noodle dish (hủ tiếu) from Saigon is influenced by a Chinese-Cambodian dish called kuy teav. It is also known as Phnom Penh noodle soup. The toppings can be custom-made to order. You can choose to add shrimp, squid, liver, or pig intestines to your bowl. There are two ways to eat this dish: as a soup or as a dry version made with Black Sauce (see Cooking Tip) with the broth on the side.

Ingredients

Asia
Vietnam
Saigon
Pasta
Soup

Ingredients

Method