Hu tieu nam vang - Rice Noodle with Pork and Seafood Recipe


This popular noodle dish in Saigon is an influence of a Chinese-Cambodian dish called Kuy Teav. It is also known as Phnom Penh Noodle Soup.

Hu tieu nam vang - Rice Noodle with Pork and Seafood Recipe

 

 


This popular noodle dish in Saigon is an influence of a Chinese-Cambodian dish called Kuy Teav. It is also known as Phnom Penh Noodle Soup.

 


Full recipe at (Xem cong thuc day du tai) 
How to make Hu Tieu Nam Vang 
Phnom Penh Noodle soup (Kuy teav)
Ingredients (6 servings)
1.5kg (3.3 lb) pork bones
500g (1.1 lb) minced pork
500g (1.1 lb) pork lean or shoulder
200g (0.5 lb) pork liver
1 dried squid (size of your hand)
1/2 cup dried shrimp
1 onion
5-inch daikon (cut into 1-inch thick slices)
1 cube rock sugar (double size of your thumb)
5-6 liter of water (for the soup pot)
1 large garlic knob, minced
2-3 shallot, minced
1/2 cup preserved radish, minced
a dozen quail eggs
600g dried noodle (Hu Tieu Dai)
Fresh greens: garlic chives, lettuce, Asian cellery ( rau can), Chrysanthemum (rau tan o), beansprouts...
Black sauce: 3 tbsp oyster sauce + 3 tbsp soy sauce + 1 tbsp sugar + 3 tbsp water. Simmer on low for 2 minutes. 

Nguyên liệu
1.5kg xương heo
500g thịt heo băm nhuyễn
500g thịt nạc vai (heo)
200g gan heo
1 con mực khô loại vừa
1/2 chén tôm khô
1 củ hành tây
5 khoanh củ cải cắt lát dày 3cm
1 viên đường phèn (chừng 3 lóng tay)
5-6 lít nước
1 củ tỏi lớn
2-3 củ hành tím
1/2 cup củ cải muối
chục trứng cút
2 gói hủ tiếu khô (loại 300g)
hẹ, rau cần, xà lách, tàn ô, giá ..vv...
Tương đen: 3m dầu hào + 3m xì dầu + 1m đường + 3m nước. Đun lửa riu riu chừng 2 phút. 

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