Hủ Tiếu Sa Đéc
85% chuẩn vị · Vietnamese
A regional variation from Sa Đéc, this Hủ Tiếu features a clearer, lighter broth often enhanced with pork offal and a distinct sweetness from caramelized sugar. It's known for its delicate yet complex flavor profile and is typically served with a wider array of fresh herbs and vegetables.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork bones1 kg
- Pork offal (liver, kidney, heart)300 g
- Pork loin200 g
- Rice noodles (hủ tiếu)400 g
- Garlic5 cloves
- Shallots3
- Chives70 g
- Rock sugar30 g
- Fish sauce4 tbsp
- Saltto taste
- Black pepperto taste
- Water3 liters
- Lettuce1 head
- Bean sprouts150 g
- Lime1
- Chili1
Các bước
- 1
Prepare the broth: Simmer pork bones and caramelized rock sugar (caramelize sugar until golden brown, then carefully add water) in 3 liters of water for at least 2 hours. Skim impurities. Season with fish sauce, salt, and pepper.
- 2
Prepare the offal: Clean pork offal thoroughly. Boil separately until tender, then slice thinly. Blanch pork loin slices until cooked.
- 3
Blanch rice noodles according to package instructions. Drain and divide among serving bowls.
- 4
Add the sliced offal and pork loin to the hot broth to warm through.
- 5
Ladle the hot broth, offal, and pork over the noodles. Garnish with chopped chives, lettuce, and bean sprouts.
- 6
Serve immediately with lime wedges and sliced chilies.
