Entree: Vietnam – Mekong Delta – Hu Tieu Nam Vang (Cambodian-influenced clear rice noodle soup with pork, shrimp, and aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 10 cups (2.4 L) water
- 1 lb (454 g) pork neck bones or pork spare ribs for broth
- 8 oz (225 g) pork shoulder, trimmed and thinly sliced for serving
- 8 oz (225 g) dried flat rice noodles (hu tieu)
- 8 oz (225 g) medium shrimp, peeled and deveined
- 12 quail eggs, approx. 5 1/4 oz (150 g), hard-boiled and peeled
- 1/4 cup (20 g) dried shrimp
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, minced
- 2 shallots, halved and thinly sliced
- 1 tbsp (12 g) rock sugar or granulated sugar
- 1 tsp (5 ml) ground white pepper
- 4 scallions, thinly sliced (green parts)
- 1/2 cup (15 g) cilantro leaves
- 2 cups (160 g) fresh bean sprouts, rinsed
- 1/4 cup (35 g) fried shallots
- 2 limes, cut into wedges
- Salt as needed
- Sriracha or fresh bird’s eye chilies, sliced, for heat (optional)

Show original ingredient measurements

- 10 cups (2.4 L) water
- 1 lb (454 g) pork neck bones or pork spare ribs for broth
- 8 oz (225 g) pork shoulder, trimmed and thinly sliced for serving
- 8 oz (225 g) dried flat rice noodles (hu tieu)
- 8 oz (225 g) medium shrimp, peeled and deveined
- 12 quail eggs, approx. 150 g, hard-boiled and peeled
- 1/4 cup (20 g) dried shrimp
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, minced
- 2 shallots, halved and thinly sliced
- 1 tbsp (12 g) rock sugar or granulated sugar
- 1 tsp (5 ml) ground white pepper
- 4 scallions, thinly sliced (green parts)
- 1/2 cup (15 g) cilantro leaves
- 2 cups (160 g) fresh bean sprouts, rinsed
- 1/4 cup (35 g) fried shallots
- 2 limes, cut into wedges
- Salt as needed
- Sriracha or fresh bird’s eye chilies, sliced, for heat (optional)

Instructions

1. Prepare the broth: blanch pork bones in boiling water for 2 minutes, drain and rinse bones to remove impurities. Place bones in a large pot with 10 cups (2.4 L) fresh water, dried shrimp, and one halved shallot.
2. Bring to a boil, then reduce to a gentle simmer and cook uncovered 1.5 to 2 hours, skimming foam occasionally.
3. Meanwhile char the remaining shallot and the garlic in a dry skillet until browned to deepen flavor, then add to the simmering broth for the last 20 minutes.
4. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Add fish sauce, rock sugar, and white pepper; taste and adjust seasoning with salt or more fish sauce to achieve a balanced sweet-salty-umami profile.
5. Poach thinly sliced pork shoulder in the simmering broth for 1–2 minutes until cooked through; remove and set aside. Quickly poach shrimp in the hot broth until pink, about 1–2 minutes; remove and set aside.
6. Cook the dried rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop cooking.
7. Assemble bowls: divide noodles among 4 bowls, top with sliced pork, shrimp, halved quail eggs, and a handful of bean sprouts. Ladle very hot broth over to warm and wilt the sprouts.
8. Garnish each bowl with scallions, cilantro, fried shallots, a squeeze of lime, and fresh chilies or sriracha if using. Serve immediately.