Hu Tieu Nam Vang (Pork and Shrimp Clear Noodle Soup) is a comforting Vietnamese noodle soup featuring a savory pork bone broth topped with tender rice noodles, ground pork, shrimp, and quail eggs. Originating from the Cambodian city of Phnom Penh and adapted by Vietnamese cooks in the Mekong Delta, this clear and fragrant soup is beloved for its balance of umami, sweetness, and freshness.
This dish stands out among Vietnamese noodle soups because of its clean, light broth and diverse toppings that give it layers of texture and flavor. It’s hearty enough for dinner but light enough for lunch—an everyday comfort food found in many Vietnamese households and noodle shops.
Hủ Tiếu Nam Vang traces its roots to Cambodian-Chinese immigrants who brought Phnom Penh noodles into Southern Vietnam during the early 20th century. “Nam Vang” refers to Phnom Penh, and “Hủ Tiếu” means noodles in Teochew Chinese. Vietnamese cooks localized the dish, creating a broth lighter and sweeter than its Cambodian counterpart, often served with herbs and lime.
Today, it’s one of the most popular street foods in Southern Vietnam, often enjoyed as breakfast or late-night comfort food. You’ll find it served “nước” (with broth) or “khô” (dry, with sauce and broth on the side).
Why This Recipe Is So Good
This soup is the pho of Southern Vietnam—simple, clear, yet deeply flavorful. Unlike pho’s beefy aroma, Hu Tieu Nam Vang features a delicate pork-based broth simmered with dried shrimp, daikon, and aromatics. The mix of toppings—juicy shrimp, tender minced pork, chewy noodles, and crisp bean sprouts—creates a perfect bite every time.
It’s also versatile: you can customize the protein, make it lighter, or even transform it into a vegetarian version. It’s truly a noodle bowl that satisfies all cravings.
Recipe for 4 servings
INGREDIENTS FOR HU TIEU NAM VANG
For the Broth:
- Pork bones, daikon, onion, dried shrimp, rock sugar, fish sauce, salt, and white pepper
For the Toppings:
- Shrimp, ground pork, quail eggs, garlic oil, and fried shallots
For the Noodles and Garnish:
- Rice stick noodles (Hu Tieu noodles), bean sprouts, scallions, cilantro, lettuce, lime wedges, and chili slices
For the Dipping Sauce:
- Soy sauce, minced garlic, sliced chili, and lime juice
HOW TO MAKE HU TIEU NAM VANG (VIETNAMESE PORK AND SHRIMP CLEAR NOODLE SOUP)
- Prepare the Broth:
Rinse and parboil pork bones for 5 minutes. Then drain and rinse again. In a clean pot, add bones, daikon, onion, dried shrimp, and 10 cups of water. Simmer uncovered for 1.5 to 2 hours, skimming foam. - Season the Broth:
Add fish sauce, rock sugar, salt, and white pepper. Adjust to taste for a balance of savory and sweet. - Prepare the Toppings:
In a small pan, sauté minced garlic in oil until golden, then set aside. Boil shrimp and quail eggs until cooked. Peel and set aside. In the same pan, stir-fry ground pork with a pinch of fish sauce and sugar until cooked. - Cook the Noodles:
Soak or boil Hu Tieu rice noodles according to package directions. Drain and rinse under cool water. - Assemble the Bowls:
Divide noodles into bowls. Top each with shrimp, ground pork, and quail eggs. Pour in the hot broth, drizzle garlic oil, and sprinkle fried shallots, scallions, and cilantro. - Serve:
Serve with bean sprouts, lettuce, lime wedges, and chili on the side. Offer soy-chili-lime dipping sauce for extra flavor.
Hu Tieu Nam Vang (Vietnamese Pork and Shrimp Clear Noodle Soup)
Ingredients
- 1.5 lbs pork bones
- 10 cups water
- 1 medium daikon peeled and cut into chunks
- 1 onion halved
- 2 tbsp dried shrimp
- 1 tbsp rock sugar
- 2 tbsp fish sauce
- 1 tsp salt
- ¼ tsp white pepper
- ½ lb shrimp peeled and deveined
- ½ lb ground pork
- 8 quail eggs boiled and peeled
- 12 oz rice stick noodles Hu Tieu noodles
- 2 tbsp fried shallots
- 2 tbsp garlic oil
- 1 cup bean sprouts
- 2 scallions chopped
- ¼ cup cilantro chopped
- Lettuce lime wedges, and chili slices for serving
Instructions
- Parboil pork bones for 5 minutes, drain, and rinse.
- In a clean pot, add bones, daikon, onion, dried shrimp, and water. Simmer for 1.5–2 hours.
- Add rock sugar, fish sauce, salt, and pepper to season.
- Sauté garlic in oil until golden; set aside. Cook shrimp and quail eggs separately.
- Stir-fry ground pork with a pinch of fish sauce and sugar.
- Cook noodles according to package instructions and rinse.
- Assemble bowls with noodles, shrimp, pork, and quail eggs.
- Pour hot broth over and top with garlic oil, fried shallots, scallions, and cilantro.
- Serve with fresh vegetables and dipping sauce. Enjoy!
Notes
Recipe Tips
- Make ahead: Broth can be made 1–2 days in advance and refrigerated.
- Storage: Store leftovers in airtight containers up to 3 days; reheat broth before serving.
- Vegetarian option: Replace pork broth with vegetable broth and tofu.
- Low-calorie tip: Use fewer noodles and skip fried shallots.
Serving Ideas
Serve Hu Tieu Nam Vang with Vietnamese iced coffee (cà phê sữa đá), fried spring rolls, or fresh summer rolls. It also pairs beautifully with a side of pickled vegetables for balance.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
