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Delicious and Authentic Recipe for Ho Ngoc Hoa-style Hủ Tiếu Noodles

Take a journey into the world of Ho Tieu Ho, a popular Chinese dish known for its alluring and distinctive flavors. In this article, we will delve into the art of crafting this delectable delicacy and discover the secrets behind its tantalizing aroma. Join us as we explore the intricacies of creating the perfect Ho Tieu Ho and unlock the magic of this culinary masterpiece.

Administrator

29 October, 2023

194

Preparation:
30 minutes Cooking:
45 minutes Serves:
2 – 3 people

Hủ tiếu hồ, originating from Chaozhou, is often served with pickled mustard greens, pork intestines, and the hủ tiếu noodles are also very eye-catching. Let’s join us in the kitchen to make this famous hủ tiếu hồ dish.

1 Ingredients for hủ tiếu hồ

1.5kg
1
1kg pork intestines
1
1
1kg pork blood
500g
500g pho leaves or pho noodles
, , , , minced,
Seasonings: star anise, cinnamon leaves, cinnamon bark, sesame oil, , chicken stock, , , , , , , , rice wine.

Handy tip:
– To choose good-quality pork organs such as stomach, you should choose a bright color, high elasticity, fluid inside and thick. For intestines and pig’s tongue, you should choose round, pink-white, milky fluid and no strange odor.
– For pig’s tongue, you should choose a tongue that is pink, and the tongue root is evenly white.
– When buying pig blood, you should choose the black blood because the darker the blood, the fresher the blood and the red blood is usually old blood. The bone marrow should also be fresh in color, not pale, and about 2 – 3 segments thick.

Ingredients for hủ tiếu hồ

2 How to make hủ tiếu hồ

Step 1 Prepare the ingredients

After buying the pork bones, soak them in water with 1/2 tablespoon of salt. When finished soaking, blanch the bones in boiling water.

Next, you proceed to prepare the pork intestines by putting them in a basin with 1 tablespoon of salt, 1 tablespoon of flour and kneading and rubbing continuously until all the dirt is removed. For the second time, wash with flour, for the third time, wash with vinegar. Then, turn the inner part of the intestines inside out and wash them 3 times like the outside.

Preparing the ingredients

For pig’s tongue, stomach, and pig’s tongue, you also wash them 3 times with salt, flour, and vinegar like cleaning the intestines.

For pickled mustard greens, soak them in water, cut them into small pieces, and squeeze out excess water several times to reduce the sour taste.

Step 2 Blanch the pork intestines

Blanch the pork intestines

You heat up a large pan and add 30g of ginger, 50g of green onion, and 2 tablespoons of rice wine. Wait until the water boils, then add the pork intestines, pig’s tongue, stomach, and pig’s tongue and blanch them for 10 – 15 minutes.

After blanching, you take out the pork intestines and use a knife to remove the remaining dirt from the pig’s tongue and stomach. You can use scissors to cut off excess fat on the tongue and stomach.

Step 3 Cook the broth

First, you heat a pan, add 10g of cinnamon, 4 cloves, 20g of thinly sliced ginger, and toast until fragrant. Then, add 10g of star anise and 5 cinnamon leaves to the pan, stir-fry gently, and turn off the heat.

Cook the broth

Next, you put all the toasted ingredients into a filter bag along with 100g of fried garlic and 50g of fried shallots.

Then, you heat a large pot, add 10 liters of water along with the filter bag containing the toasted ingredients, 1.5kg of blanched pork bones, and all the pork organs. You should skim the foam when boiling and when the water is boiling, add 3 tablespoons of sesame oil and cook for 60 – 90 minutes.

Step 4 Shred the pork intestines

You prepare 2 liters of water mixed with 20g of salt. Then, you take out the blanched pork bones and pork intestines from the pot and put them back into the pot with 2 liters of salt water.

You will cut the pork intestines into small pieces, the stomach into 4 pieces, and cut the pig’s tongue in half. Then, you heat up a pan, add 5g of minced ginger, 5g of minced shallots, 5g of minced garlic, 1 teaspoon of five-spice powder, and stir-fry the pork intestines briefly.

Shred the pork intestines

Next, you season the pan with 1/2 tablespoon of sesame oil, 1 tablespoon of sugar, 1 teaspoon of seasoning powder, 2 tablespoons of oyster sauce, 1/2 tablespoon of soy sauce, and mix well to infuse the seasoning. Finally, you add a small amount of shredded pork intestine water and simmer until the water is reduced and sprinkle with some pepper.

Step 5 Prepare the dish

You take out the pho leaves and cut them into pieces about 2 – 3cm wide and 3 – 4cm long, you should tear them apart so they don’t stick together.

Next, you heat up a pan and stir-fry the pickled mustard greens with 1 tablespoon of cooking oil, some minced garlic, and 1 tablespoon of sugar. Stir-fry until the sugar dissolves, then turn off the heat.

Prepare the dish

As for the pork blood, you cut it into small square pieces. Then, you heat up a pot, when the water boils, add 1/2 tablespoon of salt and the pork blood. Boil until the blood is cooked, then take it out and rinse it with clean water.

Step 6 The finished product

When the broth pot starts to boil again, season the broth with 130g of coarse salt, 150g of brown sugar, 2 tablespoons of chicken stock or seasoning powder, 2 tablespoons of MSG, and add the cooked pork blood.

The finished product

Lastly, you blanch the pho leaves in boiling water and put them in a bowl, add the broth, pork intestines, pork blood, and pickled mustard greens to the bowl. The broth has a fragrant aroma of herbs, sweet and harmonious taste with the tender and flavorful pork intestines, and the slight sourness of pickled mustard greens.

3 Enjoy your meal

Enjoy your meal

Hủ tiếu hồ with soft and chewy pho leaves, flavorful broth, tender pork intestines, and pickled mustard greens is perfect with the dipping sauce. You can also eat it with chili sauce or vinegar to enhance the flavor of the dish.

Source: Món Người Hoa

Above are our sharing about how to make hủ tiếu hồ in the Chinese style. We hope you will successfully make this dish to treat your family and friends.