Hu Tieu Do Bien or Pork and Seafood Noodle Soup is a specialty of Saigon and the area surrounding it where it is made using seafood and pork a very rich flavoured pork stock, don’t let the stock fool you as it may look clear but the flavour is intense which is made by boiling pork meat and bones together with dried squid.
- 250 g medium dried rice sticks or egg noodles
- 250 g pork tenderloin
- 12 pcs shrimps
- 12 pcs squid or cuttlefish balls
- 2 cups bean sprouts
- 2 Spring onions, chopped
- 2 pcs bird’s eye or Thai chilies, thinly sliced
- 1 lime or lemon, quartered
- 1 bunch baby bok choy, blanched
- fried shallots
- fried garlic oil
- fish sauce
- 30 g Dried squid, ground (you can use coffee bean grinder)
- 1 kg pork soup bones
- 1 large Onion, sliced
- 2 pcs carrots, sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp Peppercorn
- 1 tsp salt
- 2 1/2 litres water
- In a large pot mix all broth ingredients together and bring to a boil, simmer for 2 hrs which will reduce the soup quantity and intensify the flavour.
- Meanwhile soak the rice sticks in water for 20 minutes then drain.
- Using a fine sieve strain the broth and place it in a deep container.
- In a separate pot, add the clear broth and bring to boil again, then add pork tenderloin cook and cook for 20 minutes.
- Add the squid balls then cook for 5 minutes.
- Add the shrimps and cook for 2 more minutes.
- Remove meat and seafood from stock then set aside, keep stock simmering in low heat until you are ready to use. Thinly slice the pork tenderloin then set aside.
- In another separate pot, boil water and cook the rice noodles for 5 minutes. Drain and place on individual serving bowls together with the baby bok choys.
- Top the noodles with the cooked meat, squid balls, shrimps, bean sprouts, fried garlic, chillies, spring onion and a dash of fried garlic oil.
- Pour hot broth on the bowls, adjust the flavour with fish sauce then squeeze 1 quarter of lime per serving.