Entree: Vietnam – Southern Vietnam – Hủ Tiếu Nam Vang (Southern Vietnamese clear rice noodle soup with pork, shrimp, and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) pork neck bones or spare ribs
- 8 cups (1.9 L) water
- 6 oz (170 g) dried shrimp, rinsed
- 1 small dried cuttlefish or dried squid, about 1.5 oz (45 g), optional
- 1 tbsp (15 ml) vegetable oil
- 2 medium shallots, thinly sliced (about 3 oz / 85 g)
- 1 garlic clove, smashed
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 ml) soy sauce
- 8 oz (225 g) pork shoulder, thinly sliced (approx. usable weight)
- 8 oz (225 g) medium shrimp, peeled and deveined (approx. usable weight)
- 12 oz (340 g) hủ tiếu (rice) noodles, soaked or boiled according to package (approx. usable weight)
- 2 cups (140 g) bean sprouts
- 1 cup (25 g) Chinese chives or scallions, cut into 2-inch (5 cm) lengths
- 1/2 cup (15 g) cilantro leaves
- 2 limes, cut into wedges
- 1 cup (120 g) Thai basil leaves
- 1/4 cup (40 g) fried shallots
- White pepper or ground black pepper to taste
- Hoisin sauce and chili garlic sauce for serving (optional)

Instructions

1. Rinse pork bones under cold water. In a large stockpot combine bones, water, dried shrimp, and dried cuttlefish if using. Bring to a boil, then lower to a gentle simmer and skim foam for 10 minutes.
2. Meanwhile char the shallots and garlic in a dry skillet or under the broiler until browned and aromatic; add to the simmering stock. Simmer uncovered for 2 to 3 hours for a clear, flavorful broth.
3. Strain the broth through a fine sieve into a clean pot, discarding solids. Return broth to a simmer, add sugar, fish sauce, and soy sauce; adjust seasoning to balance savory and slightly sweet.
4. Bring a small pot of water to a boil. Blanch the thinly sliced pork shoulder briefly until just cooked, about 30–60 seconds, then remove. Quickly blanch shrimp until opaque, about 1–2 minutes; remove and keep warm.
5. Prepare hủ tiếu rice noodles according to package directions (soak or briefly boil), then drain and divide among 4 warm bowls.
6. Arrange slices of cooked pork and shrimp over the noodles. Ladle hot broth over each bowl to heat everything through.
7. Top each bowl with bean sprouts, Chinese chives or scallions, cilantro, Thai basil, and a generous sprinkling of fried shallots. Serve with lime wedges, white pepper, hoisin, and chili garlic sauce at the table.
8. To eat, squeeze lime and add sauces to taste; toss noodles and garnishes together to combine flavors before enjoying.