Hu Tieu Nam Vang (Vietnamese Pork and Shrimp Clear Noodle Soup)
This authentic Hu Tieu Nam Vang recipe brings Southern Vietnam’s beloved pork and shrimp clear noodle soup to your kitchen. With a rich pork bone broth and a mix of tender shrimp, ground pork, and chewy rice noodles, it’s the perfect balance of comfort and freshness.
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
Nutrition Facts
Serving Size: 1 bowl Calories: 420 Total Fat: 11g (14% DV) Saturated Fat: 3g (15% DV) Cholesterol: 155mg (52% DV) Sodium: 1050mg (46% DV) Total Carbohydrates: 49g (18% DV) Dietary Fiber: 2g (7% DV) Total Sugars: 4g Protein: 28g (56% DV) Calcium: 7% DV Iron: 16% DV
Nutrition information is estimated and may vary depending on portion size and specific ingredients used.