Vietnamese
Hu Tieu Nam Vang (Southern Pork and Shrimp Noodle Soup)
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Hu Tieu Nam Vang (Southern Pork and Shrimp Noodle Soup) is Vietnamese home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Blanch the pork bones in boiling water for 5 minutes, drain and rinse, then put them in a clean pot with the water, the halved onion, the dried shrimp and the daikon cut into large chunks.
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Bring to a boil, then simmer gently for 1.5 hours, skimming the foam, and add the whole pork tenderloin for the last 25 minutes until it is just cooked.
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Lift out the tenderloin, let it cool and slice it thinly, then season the broth with the fish sauce, sugar and salt.
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Fry the minced garlic in the oil over medium low heat until pale golden, about 3 minutes, and keep the garlic and its oil together in a small bowl.
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Stir-fry the ground pork with a ladle of broth and a pinch of salt until crumbly and cooked, and poach the shrimp in the simmering broth for 2 minutes, then peel them.
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Soak the rice noodles until pliable, then blanch them a portion at a time with a few bean sprouts and garlic chives in a strainer dipped into boiling water.
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Divide the noodles among bowls, top with the sliced pork, ground pork and shrimp, spoon over a little garlic oil and ladle the hot broth over.
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Finish with scallions and pass lettuce, lime, chilies and the remaining bean sprouts at the table. On weekdays hu tieu is usually bought from the stall; this pot is a weekend breakfast or lunch.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Hu Tieu Nam Vang (Southern Pork and Shrimp Noodle Soup), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Hu Tieu Nam Vang (Southern Pork and Shrimp Noodle Soup) carries shellfish and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Banh Bao (Steamed Pork and Egg Buns) |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 650 kcal
- Protein
- 41 g
- Carbs
- 72 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 1690 mg
- Saturated fat
- 6 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Hu Tieu Nam Vang (Southern Pork and Shrimp Noodle Soup) takes about 120 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.