Hu Tieu (Vietnamese Clear Noodle Soup)

🛒 Ingredients

• Pork neck bones (for broth) 50 g · 100 kcal
• Dried shrimp 5 g · 18 kcal
• Dried squid 2 g · 6 kcal
• Daikon radish 50 g · 8 kcal
• Rock sugar 5 g · 20 kcal
• Fish sauce 18 g · 10 kcal
• Fresh Hu Tieu noodles 150 g · 225 kcal
• Thinly sliced cooked pork shoulder 50 g · 150 kcal
• Cooked ground pork 30 g · 90 kcal
• Cooked shrimp 30 g · 30 kcal
• Cooked quail eggs 20 g · 30 kcal
• Bean sprouts 20 g · 6 kcal
• Garlic chives 5 g · 2 kcal
• Fried garlic 5 g · 20 kcal
• Fried shallots 5 g · 20 kcal
• Lettuce 10 g · 2 kcal
• Soy sauce 6 g · 3 kcal

👨‍🍳 Instructions

1. Begin by preparing the broth: rinse pork neck bones thoroughly, blanch them briefly in boiling water, then drain and rinse again. Place the blanched bones, dried shrimp, dried squid, and daikon radish in a large pot with 2.5-3 liters of fresh water.
2. Bring the broth to a boil, then reduce heat to a gentle simmer, skimming off any foam or impurities. Add rock sugar and fish sauce, simmering for at least 1.5-2 hours to develop rich flavors.
3. While the broth simmers, prepare the toppings: cook the thinly sliced pork shoulder, ground pork, and shrimp separately until done. Hard-boil and halve the quail eggs, then wash and chop the bean sprouts, garlic chives, and lettuce.
4. In a separate pan, heat a small amount of oil and fry minced garlic and sliced shallots until golden and crispy; set aside for garnish.
5. Just before serving, cook the fresh Hu Tieu noodles according to package instructions until tender but firm. Drain them well.
6. To assemble, place the cooked noodles in a serving bowl. Arrange the sliced pork, ground pork, shrimp, halved quail eggs, bean sprouts, and lettuce on top of the noodles. Ladle the hot broth over the ingredients, ensuring everything is submerged.
7. Finally, garnish with fried garlic, fried shallots, and garlic chives. Serve immediately with a side of soy sauce, lime wedges, and fresh chili if desired.