Hủ Tiếu Nam Vang (Phnom Penh Noodle Soup)
Món truyền thống · Vietnamese
A classic and deeply flavorful Cambodian-Vietnamese noodle soup, Hủ Tiếu Nam Vang features a rich pork and shrimp broth, tender rice noodles, and a variety of toppings including pork, shrimp, quail eggs, and chives. It's a comforting and complex dish with a perfect balance of savory, sweet, and umami notes.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Pork bones1 kg
- Dried shrimp50 g
- Pork loin300 g
- Shrimp200 g
- Ground pork150 g
- Rice noodles (hủ tiếu)400 g
- Quail eggs12
- Garlic4 cloves
- Shallots2
- Chives50 g
- Rock sugar20 g
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Water3 liters
- Radish1
- Lettuce1 head
- Lime1
- Chili1
Các bước
- 1
Prepare the broth: Simmer pork bones, dried shrimp, rock sugar, and a quartered radish in 3 liters of water for at least 1.5 hours. Skim off impurities. Season with fish sauce, salt, and pepper.
- 2
Prepare the toppings: Thinly slice pork loin. Peel and devein shrimp. Mix ground pork with a pinch of salt and pepper, form into small balls. Boil quail eggs until hard-boiled, then peel.
- 3
Blanch rice noodles according to package instructions. Drain and divide among serving bowls.
- 4
In a separate pot, cook the pork loin slices, shrimp, and ground pork balls in the simmering broth until just cooked through. Add the boiled quail eggs.
- 5
Ladle the hot broth and toppings over the noodles in each bowl. Garnish generously with chopped chives and thinly sliced lettuce.
- 6
Serve immediately with lime wedges and sliced chilies on the side.
