Recipe for Pork Seafood Clear Noodle Soup (Hu Tieu Nam Vang)

This popular soup has its origin from Cambodian-Chinese. In fact, Nam Vang is the Vietnamese word for Cambodian capital, Phnom Penh. Vietnamese people have embraced the recipe and added their own twists to the dish. This soup is a very popular street food in Vietnam, just after Beef Rice Noodle Soup. The key of the soup is the broth. It has to be clear and rich and tasty.
This recipe takes about 2 hours to make, but the soup is well worth the time. Main ingredients are pork bones, pork, dried squids, fresh and dried shrimps, crab stick, and quail eggs.
Check out our youtube channel for more short cooking videos, https://www.youtube.com/NPFamilyRecipes.
Recipe for Pork Seafood Clear Noodle Soup (Hu Tieu Nam Vang), a popular street food in Vietnam, just after Beef Rice Noodle Soup and has its origin from Cambodian-Chinese. The broth has to be clear, rich and tasty. Main ingredients are pork bones, pork, dried squids, fresh and dried shrimps, crab stick, and quail eggs.
Prep Time | 15 minutes |
Cook Time | 2 hours |
Servings |
serving
|
Ingredients
For the broth
- 3.5 lb pork bones
- 0.6 oz dried squid
- 1.15 oz dried shrimp
- 0.5 lb daikon (peeled and 2-in cut)
- 1 yellow onion (peeled)
- 3 shallots
- 2 oz rock sugar
- 1.5 tsp salt
- 1 tsp seasoning (optional)
- 1.2 gal water
For the Topping
- 1/2 lb lean pork
- 1/2 lb ground pork
- 1/2 lb shrimp (peeled and deveined)
- 12 quail eggs (hard boiled and peeled)
- 2 crab sticks
- 1 bunch garlic (minced)
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp ground pepper
- 3 tsp cooking oil
Other ingredients
- tapioca strip noodles (any type)
- 1 bun green onion (chopped)
- garlic chives (1 in cuts)
- bean sprout
Ingredients
For the broth
For the Topping
Other ingredients
|
Instructions
- Wash dried shrimps several times with water to remove any dirt.
- In a large pot, cook the pork bones with water for 10 minutes or until all the impurities raise to the top. Dump out the whole pot; wash the pot and the bones carefully with tap water. Place the bones back to the clean pot, and fill with water until covered. Then place in grilled squids, shallots, dried shrimps, daikon, yellow onion, and lean pork. Season the broth with some salt, rock sugar, and seasoning powder, if using. Cover and simmer for 30 minutes. (Skim off as much the foam as possible to achieve the clear but flavorful broth)
- After 30 minutes, remove the lean pork from the broth and place it into a bowl; wait for it cool down completely and slice thinly. Once again, cover and simmer the broth for 1 or 2 hours. Then, discard all the pork bones, radish, yellow onions,...
Making the Topping
This is a wonderful recipe! Thank you for sharing.
Becca,
Thanks for stopping by and checking out our blog.
Pingback: How to make Pork Seafood Clear Noodle Soup (Hu Tieu Nam Vang) - N... - Health Fitness Workout Videos