Pork and Seafood Noodle Soup (Hu Tieu Do Bien)

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.

Not all Vietnamese noodle soups are called pho and this one is an example of one, the Hu tieu do bien. 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.

So if pho is not the only one what are the different noodle soup names in Vietnamese cuisine? Here are some of what I know.

• Hu Tieu – Pork Bones Based soup, noodles can be egg or rice noodles
• Banh canh – Thick rice noodles
• Bun rieu – Thin rice noodles
• Bun bo Hue – Spicy Beef
• Bun Mang Vit – Duck and Bamboo Shoots
• Mi bo vien – Egg noodles

Do you have anything to add to that list?

Pork and Seafood Noodle Soup (Hu Tieu Do Bien)

★★★★★ 5 from 9 reviews

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 2 hours 45 mins
• Total Time: 3 hours 15 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Vietnamese

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Description

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.

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Ingredients

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Noodle Soup

• 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
• oil

Broth

• 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

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Instructions

1. 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.
2. Meanwhile soak the rice sticks in water for 20 minutes then drain.
3. Using a fine sieve strain the broth and place it in a deep container.
4. In a separate pot, add the clear broth and bring to boil again, then add pork tenderloin cook and cook for 20 minutes.
5. Add the squid balls then cook for 5 minutes.
6. Add the shrimps and cook for 2 more minutes.
7. 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.
8. 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.
9. Top the noodles with the cooked meat, squid balls, shrimps, bean sprouts, fried garlic, chillies, spring onion and a dash of fried garlic oil.
10. Pour hot broth on the bowls, adjust the flavour with fish sauce then squeeze 1 quarter of lime per serving.

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