Go Back
+ servings
Bowl of hu tieu with spoon and chopsticks from above
Print Recipe
5 from 2 votes

Hu tieu

A serious soup from the land of serious soups
Prep Time12 hours
Cook Time1 hour
Total Time13 hours
Course: Main
Cuisine: Vietnamese
Keyword: hu tieu
Servings: 4
Calories: 815kcal
Author: romain | glebekitchen

Equipment

  • 1 seriously big pot 10 litres big if you have it.

Ingredients

The pork broth (a double batch - makes around 14-16 cups of broth)

  • 4 lbs pork bones meaty pork bones - neck is good if you can get it
  • 1 onion cut in half
  • 1 oz ginger
  • 4 cups no sodium chicken stock the stuff from a tetra pack will do. A bouillon cube will not. See note.
  • 10-12 cups water enough to cover everything solid in the pot by around an inch

The pork shoulder

  • 1 lb pork shoulder
  • 8 cups pork broth from above
  • 1 tsp kosher salt
  • 1/2 tsp Ajinomoto aka monosodium glutamate. This is optional but it is really good.

The minced pork

  • 1 lb minced pork aka ground pork depending where you live
  • 2 tbsp neutral oil canola, vegetable, safflower etc
  • 1/4 tsp black pepper
  • 1 clove garlic crushed
  • 1 tsp fish sauce

The hu tieu broth

  • 8 cups pork broth the stuff you cooked the pork shoulder in
  • 1 tsp dried shrimp (very optional). If you want the seafood version do it. If you tasted the pork broth and think it's the best thing ever just leave it out.
  • 2 tbsp fish sauce Do not fear the fish sauce!
  • salt to taste It won't need much. May not need any at all. Your call. That's why they call it to taste...

The hu tieu

  • 12 oz hu tieu noodles - or rice noodles but you really need to try hu tieu noodles!
  • the hu tieu broth - the 8 cups you added the fish sauce to
  • 6 quail eggs
  • 8 shrimp 31-40 count (31 to 40 per pound)
  • the sliced pork
  • the ground pork
  • garnishes (green onion, sliced shallots, a little fresh chili - whatever you like)

Instructions

Make the broth

  • Clean your sink. Seriously. That's part of the recipe.
  • Grab a really big pot. Put the pork (and chicken if using) bones in the pot and add water until everything is submerged. This is not the water/chicken stock in the recipe ingredients. You will be chucking this water.
  • Bring to a boil. Not a raging boil but not a simmer either. Cook somewhere around 5-7 minutes. You will see a bunch of pretty grim looking goop (that's the scientific term) form on the surface. Getting rid of that is why you are doing this. OK - it's actually coagulated protein. Not goop. I like goop better.
  • While the bones are coming to a boil char the ginger and onion. People say use a gas burner on your stove. That is messy. Or they say use the oven. That takes way too long.
    I use my barbecue. You just toss it on and let fire do its thing. If I'm really jammed for time I've been known to use a blowtorch. Not saying that's a good idea though. But I run with scissors so...
  • Dump the bones into the sink. Clean the pot. Put the pot next to the sink. And start cleaning the bones under running water. One by one. Any bits of additional goop stuck to the bones need to go. As you clean them drop them into the pot.
  • Toss the charred onion and ginger to the pot.
  • Add the chicken stock and enough water to cover everything by about an inch. Bring to a gentle simmer. At this point you want to pay attention. The goal is a nice clear broth. Don't let it boil hard. A nice, gentle simmer.
  • Simmer for 12 hours. Or more. For real. You aren't making stew. You are extracting maximum flavour. That takes time. The goal is for any meat on the bones to taste like nothing. All the flavour in the broth. That's the goal.
  • After you have convinced yourself you've extracted all the flavour remove the pot from the heat. Remove the bones (tongs and a slotted spoon work well for this. Strain into a clean bowl. I use a fine mesh strainer for broths.
  • You should wind up with about 16 cups of broth or enough for 8 bowls of hu tieu. This is a double batch. I like to freeze half for another day. If you want to make 8 cups total just half all the broth ingredients.

Prepare the pork shoulder

  • Pick a pot that will hold the pork and the stock and ensures that the pork will remain submerged as it poaches.
  • Combine the stock, salt and ajinomoto. Bring to a simmer.
  • Add the pork. Poach the pork (you want the surface of the liquid moving but not bubbling) until it reaches an internal temperature of 145F.
  • Remove and set aside. You now have 8 cups of pure liquid gold.

Prepare the minced pork

  • Heat the oil in a large skillet over medium low heat.
  • Add the garlic and cook until fragrant. You don't want it to brown so be careful.
  • Crumble the pork into the pan and raise the heat to medium. Break it up with whatever tool you like for this kind of stuff. I love my wooden spatula.
  • Speak the pork out into an even layer. Resist the urge to stir constantly. You want it to brown some. When the pork is cooked through and you have some nice brown bits add the pepper and fish sauce. Stir to combine.
  • Cook another 30 seconds or so. Turn off the heat and remove the pork from the pan using a slotted spoon. Leave the fat behind.
  • Set the minced pork aside.

Prepare the quail eggs

  • Bring a small pot half filled with water to a rolling boil. Have a timer set for 4 minutes.
  • Turn the heat down and add the quail eggs. Lowering them into the pot with a slotted spoon works well. Immediately start the timer.
  • Adjust heat to maintain a lively simmer.
  • While the eggs cook prepare an ice water bath. Combine some ice (around one cube per egg) and enough water to cover the cubes by about 1 inch in a bowl large enough to also hold the quail eggs. Set the ice bath next to the stove.
  • When the timer shows 15 seconds remaining grab your slotted spoon and move the eggs from the pot to the ice bath.
  • When the eggs are well chilled peel and set aside. There is a membrane between the egg and the shell. Peeling goes much better if you can grab that membrane and lift the shell from the egg.

Prepare the shrimp

  • Bring a small pot of well salted water to a boil.
  • Add the unpeeled shrimp. Cover. Remove the pot from heat. Let stand for 6 minutes.
  • While the shrimp cook prepare an ice bath.
  • After 6 minutes transfer the shrimp from the pot to the ice bath.
  • When the shrimp are chilled peel and set aside.

Make the hu tieu

  • Put a large pot of water on to boil. You need this to cook the noodles.
  • Slice the pork shoulder about as thin as you can manage. Think deli meat thin.
  • Slice the quail eggs in half.
  • Prep your garnishes.
  • Bring the hu tieu broth to a gentle simmer.
  • Add the noodles to the pot of boiling water. Cook until no longer firm to the bite. For me (and the specific brand of hu tieu noodles) this takes 3 minutes and 45 seconds. Different brands cook differently. If in doubt cook a small quantity to dial in your brand. Asian noodles are really annoying that way. I have to do this all the time. It's totally worth it though. 30 seconds can make the difference between great and glop.
  • To serve divide the noodles between 4 bowls. Top with sliced pork. Ladle 2 cups of hu tieu broth over top. Add the eggs, minced pork and shrimp. Garnish as desired and serve.

Notes

Chicken stock and radioactive yellow cubes of mostly salt and I don't know what else are not the same thing. Made from scratch is the best but I find the stuff they sell in tetra packs to be a not terrible substitute. 
I've tried to make this recipe as easy as possible so I've suggested tetra pack stock. If you have a couple pounds of chicken bones you can toss them in along with the pork bones instead. The challenge I have with this approach is it makes the rinsing of the bones step a little more annoying. And you absolutely cannot skip the rinsing step. Up to you.

Nutrition

Calories: 815kcal | Carbohydrates: 75g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 242mg | Sodium: 1727mg | Potassium: 709mg | Fiber: 2g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 3mg