Hu tieu Nam Vang is a dish that originated in Cambodia and was introduced to Southern Vietnam hundreds of years ago. Over time, it has become a popular dish in Saigon. You can easily prepare this delicious dish at home by following the recipe below.
Ingredients for Hu Tieu Nam Vang:
– 500g of rice noodles.
– 400g of pork bones.
– 200g of pork heart.
– 100g of pork skin.
– 300g of pork butt.
– 8 shrimps.
– 100g of ground pork.
– 12 quail eggs.
– Onion, ginger, carrot, and daikon radish.
– Accompanying vegetables: scallions, lettuce, bean sprouts, garlic chives, and cilantro.
– Seasonings: cooking oil, salt, sugar, fish sauce, and oyster sauce.
Hu Tieu Nam Vang, a dish with Cambodian origins, was introduced to Southern Vietnam centuries ago
Cooking instructions for delicious Hu Tieu Nam Vang at home:
Step 1: Prepare the ingredients
Wash all the vegetables and soak them in salted water, then drain. Peel and cut the carrots and daikon into chunks.
Peel and lightly crush two onions, adding them to the stockpot. Thinly slice the remaining onions and fry them until golden brown.
Clean the pork bones, heart, butt, and skin, then blanch them in boiling water to remove any impurities. Rinse again afterward.
Marinate the ground pork with a teaspoon of seasoning sauce; add a pinch of pepper if you like it spicy.
Clean the shrimp and quail eggs, then set them aside to drain.
Wash all vegetables and soak them in salted water before draining
Step 2: Prepare the broth
Fill the stockpot with water, ensuring it covers the pork bones. Add the carrots, daikon, and seasonings, then simmer until the bones are tender. If you have a steam-fried water pot, you can use it for this step.
Steam the shrimp, pork butt, heart, quail eggs, and pork skin with lemongrass in a steamer for about 30 minutes. Since shrimp cooks faster, remove it from the steamer earlier.
While waiting for the broth to simmer and the ingredients to steam, fry the sliced onions until golden.
Remove the fried onions and set them aside. Using the same oil, stir-fry the marinated ground pork with the appropriate seasonings.
Boil water to blanch the rice noodles until they are just cooked. Place the noodles into individual serving bowls.
After about 70 minutes of simmering the bones and vegetables, strain the broth into a saucepan. Place this on the stove and season to taste. Cut the pork skin into bite-sized pieces and add them to the broth. Slice the pork butt and heart, peel the shrimp, and arrange them on a plate along with the quail eggs.
After about 70 minutes of simmering, strain the broth and season it to taste
Final Steps and Presentation:
Place the blanched rice noodles into serving bowls. Arrange the cooked toppings, such as shrimp, pork butt, ground pork, quail eggs, and sliced heart, on top of the noodles.
Ladle the hot broth into each bowl. Garnish with garlic chives, fried onions, and cilantro.
Enjoy your homemade Hu Tieu Nam Vang with a variety of toppings!
Although the preparation process may seem intricate, the reward is a bowl of flavorful Hu Tieu Nam Vang that captures the essence of Southern Vietnam. It’s definitely worth the effort, so give it a try and enjoy this delicious dish with your loved ones!
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