Description
A multi-cultural pork and seafood noodle soup originating from Phnom Penh, Cambodia, featuring chewy semi-dried rice noodles (Hu Tieu).
Restaurants serving Hu Tieu Nam Vang
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Hu Tieu noodles
- Pork bones
- Minced pork
- Shrimp
- Quail eggs
Instructions
- Make a sweet, clear broth from pork bones, radish, dried squid.
- Prep minced pork, shrimp, offal.
- Boil Hu Tieu noodles.
Learn more Spice, substitutes, tips
Key spices
Dried squid(for broth)
Substitutes at Japanese supermarkets
Sen Lek (Thai rice noodles), Pork broth powder
Pairing
Fried dough / Eat dry(Kho)
Trivia
A multinational bowl embodying the food silk road, traveling from China through Cambodia to Southern Vietnam.
Eating tips & etiquette
Delicious as a soup noodle, but the 'dry' version (Hu Tieu Kho) mixed with a sweet-savory sauce is hugely popular among youth.
Allergen
Pork, Shrimp, Egg