Can I make the broth ahead of time?
Yes, the broth can be made up to 2 days in advance and stored in the refrigerator. Reheat thoroughly before serving.
LUNCH
Vietnamese Pork and Shrimp Noodle Soup (Hủ Tiếu Nam Vang)
Hủ Tiếu Nam Vang is a beloved Vietnamese noodle soup featuring a rich pork broth, tender pork slices, succulent shrimp, and a medley of fresh herbs. This recipe captures the authentic flavors of this classic dish, perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Rinse the pork bones thoroughly under cold water. Place them in a large pot with 4 cups of water and bring to a boil over high heat. Skim off any foam that rises to the surface.
02
Reduce heat to low, cover, and simmer the pork bones for 30 minutes to create a flavorful broth. Remove the bones and discard.
03
Add the sliced pork loin to the simmering broth and cook for 5-7 minutes, or until cooked through. Remove the pork slices and set aside.
04
Add the shrimp to the broth and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp and set aside.
05
Season the broth with 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Taste and adjust seasonings as needed.
06
Prepare the rice vermicelli noodles according to package instructions. Typically, this involves soaking in hot water for 5-7 minutes until tender, then draining.
07
Divide the cooked noodles among 4 serving bowls. Arrange the sliced pork loin and shrimp on top of the noodles.
08
Ladle the hot broth over the noodles, pork, and shrimp. Garnish each bowl generously with fried shallots, chopped green onions, bean sprouts, and fresh cilantro.
09
Serve immediately with additional fish sauce, lime wedges, and chili sauce on the side, if desired.
About This Recipe
Hủ Tiếu Nam Vang is a beloved Vietnamese noodle soup featuring a rich pork broth, tender pork slices, succulent shrimp, and a medley of fresh herbs. This recipe captures the authentic flavors of this classic dish, perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer broth, you can roast the pork bones for 20 minutes at 400°F (200°C) before simmering. This adds depth of flavor and a beautiful golden color to the broth. Ensure your pork loin is sliced very thinly for optimal tenderness.
Easy Substitutions
You can substitute chicken or beef broth for pork broth if preferred. Tofu can be used as a vegetarian protein option. For a different noodle texture, try fresh egg noodles or glass noodles. Feel free to add other garnishes like blanched bok choy or a soft-boiled egg.
Storage & Reheating
Store leftover broth and cooked components separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stovetop and assemble fresh bowls with warmed noodles and proteins.
Serving Suggestions
Serve with a side of fresh lime wedges and sliced bird's eye chilies for an extra kick. A small dish of hoisin sauce and sriracha can also be offered for dipping. Enjoy with a refreshing glass of iced Vietnamese coffee.
Common Mistakes
Overcooking the noodles can make them mushy; follow package directions carefully. Not skimming the broth can result in a cloudy, less appealing soup. Overcooking the shrimp will make them tough and rubbery, so cook them just until pink. Under-seasoning the broth will lead to a bland soup, so taste and adjust.
Frequently Asked Questions
What kind of pork bones should I use?
Pork neck bones or spareribs are excellent choices for a rich, flavorful broth.
Can I add other proteins?
Absolutely! Sliced chicken, fish balls, or even a few pieces of Vietnamese pork sausage (chả lụa) are common additions.
MORE TO KNOW
The key to a great Hủ Tiếu Nam Vang is a clear, flavorful broth. Skimming impurities during the initial boil is crucial for clarity. The balance of sweet, savory, and umami from the fish sauce and sugar is also vital. Don't be afraid to adjust seasonings to your personal preference. The fresh herbs and fried shallots add essential aromatic and textural contrasts, so don't skip them!
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