Entree: Vietnam – Saigon / Ho Chi Minh City – Hủ Tiếu Nam Vang (Saigon-style clear pork and mixed seafood rice noodle soup)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) pork bones (neck and knuckle) for broth
- 8 cups (1.9 L) cold water plus extra for blanching
- 1 oz (28 g) dried squid or dried cuttlefish
- 1 lb (450 g) hủ tiếu flat rice noodles (dried or fresh)
- 8 oz (225 g) char siu or roasted pork, sliced
- 1/2 lb (225 g) ground pork
- 12 medium shrimp, approx. 1 lb (450 g), peeled and deveined
- 8 oz (225 g) pork liver, thinly sliced
- 12 quail eggs, approx. 6 oz (170 g), hard-boiled and peeled
- 2 medium yellow onions, halved (about 10 oz / 285 g)
- 4 cloves garlic, smashed and peeled
- 2 tbsp (30 ml) fish sauce
- 2 tsp (10 ml) sugar
- 1 tsp (5 ml) white pepper
- 1 tbsp (15 ml) vegetable oil
- 1 cup (100 g) bean sprouts, rinsed
- 1 cup (25 g) Chinese chives or scallion greens, cut into 1-inch (2.5 cm) lengths
- 1/4 cup (60 g) fried shallots (store-bought or homemade)
- 2 limes, cut into wedges
- 2 tbsp (30 ml) soy sauce for seasoning (optional)
- Salt to taste

Instructions

1. Rinse pork bones under cold water; place in a large stockpot, cover with 8 cups (1.9 L) cold water and bring to a simmer. Skim foam, then add dried squid, 1 halved onion, and 2 smashed garlic cloves. Simmer gently, partially covered, for 2.5 to 3 hours to extract flavor.
2. While broth simmers, blanch the pork bones briefly in boiling water for 3 minutes then rinse — this can be done before step 1 to help clarify the broth. Reserve.
3. After simmering, remove bones and solids; strain broth through a fine-mesh sieve into a clean pot. Return strained broth to a gentle simmer, season with 2 tbsp (30 ml) fish sauce, 2 tsp (10 ml) sugar, 1 tsp (5 ml) white pepper and salt to taste. Keep hot.
4. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add ground pork and sauté, breaking up, until cooked through and slightly caramelized, about 6–8 minutes. Season with 1 tbsp (15 ml) fish sauce or a pinch of salt. Set aside.
5. In the same skillet, briefly sear the sliced char siu or roasted pork until warmed, 1–2 minutes. Remove and keep warm.
6. Bring a separate pot of water to a rolling boil. Cook rice noodles according to package directions (usually 1–3 minutes for fresh, 3–5 minutes for dried), then drain and rinse under cold water to stop cooking.
7. In the same boiling water, blanch shrimp 1–2 minutes until opaque. Quickly remove to an ice bath. Blanch pork liver 45–60 seconds (it should remain tender), then remove and set aside.
8. To assemble, divide cooked noodles among 4 bowls. Top with portions of sautéed ground pork, sliced char siu, shrimp, pork liver and 3 quail eggs per bowl (or desired number).
9. Ladle hot broth over the toppings until just covering. Add bean sprouts and chives to each bowl, then sprinkle with fried shallots and a grind of white pepper.
10. Serve immediately with lime wedges and extra fish sauce or soy sauce at the table for personal seasoning.