Hủ Tiếu Sa Tế Nam Vang (Phnom Penh Style Noodle Soup)
Món truyền thống · Vietnamese
A rich and aromatic Cambodian-inspired Vietnamese noodle soup featuring a complex broth infused with sa tế (chili oil), tender pork, shrimp, and various toppings. This is the classic, authentic version.
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
- Dried shrimp50 g
- Pork shoulder300 g
- Shrimp200 g
- Squid100 g
- Pork liver100 g
- Quail eggs12
- Rice noodles (hủ tiếu)400 g
- Garlic5 cloves
- Shallots2
- Lemongrass2 stalks
- Chili peppers3
- Annatto seeds1 tbsp
- Star anise2
- Cinnamon stick1
- Rock sugar1 tbsp
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Water3 liters
- Chives1 bunch
- Cilantro1 bunch
- Lime wedgesfor serving
Các bước
- 1
Prepare the broth: Simmer pork bones in water for at least 2 hours. Skim off impurities. Add dried shrimp, star anise, cinnamon, and a piece of rock sugar. Simmer for another hour. Strain the broth.
- 2
Make the sa tế: Sauté minced garlic and shallots in oil. Add chili flakes, annatto seeds for color, and cook until fragrant. Be careful not to burn.
- 3
Infuse the broth: Add 2-3 tablespoons of the prepared sa tế to the strained broth. Season with fish sauce, salt, and pepper to taste. Keep warm.
- 4
Prepare the toppings: Slice pork shoulder thinly. Marinate with a little fish sauce and pepper. Boil or blanch pork slices, shrimp, squid, and pork liver until cooked. Peel and devein shrimp. Boil quail eggs.
- 5
Cook the noodles: Blanch the rice noodles in boiling water until softened. Drain well.
- 6
Assemble the bowls: Divide the noodles among 4 serving bowls. Arrange the cooked pork slices, shrimp, squid, pork liver, and quail eggs on top. Add minced pork if using.
- 7
Ladle the hot sa tế broth over the noodles and toppings. Garnish generously with chopped chives and cilantro.
- 8
Serve immediately with lime wedges and extra chili on the side.
