Vietnamese Pork Seafood Noodle Soup Hu Tieu Recipe

Hey foodies, brace yourself to dive into a bowl of comfort that’s brimming with flavor! This magical creation, featuring tender pork, succulent shrimp, and the delicate embrace of hu tieu noodles, is like a love letter to your taste buds straight from the heart of Vietnam. Let’s embark on this culinary journey and transform a simple soup into your new favorite obsession.

I adore the sweet-smelling, harmonious broth of Vietnamese Pork and Seafood Noodle Soup, or Hu Tieu, as it is known in Vietnam. The combination of tender pork tenderloin with succulent shrimp and squid creates a delightful textural contrast.

My favorite part, though, is how the broth made from pork bones infuses everything with rich, savory depth, while the fresh cilantro and bean sprouts add a refreshing finish.

Vietnamese Pork Seafood Noodle Soup Hu Tieu Recipe Ingredients

• Pork Tenderloin: Lean protein source; adds savory depth and richness.
• Shrimp: High in protein; provides sweet brininess and delicate texture.
• Squid: Low in calories; offers unique contrast and slight chewiness.
• Fish Sauce: Fermented condiment; delivers umami and salty flavors.
• Soy Sauce: Enhances umami taste; adds complexity to the broth.
• Lime Wedges: Adds bright, zesty acidity; balances flavors beautifully.
• Bean Sprouts: Crunchy texture; provides refreshing element and fiber.
• Cilantro: Herbaceous garnish; offers freshness and aromatic notes.

Vietnamese Pork Seafood Noodle Soup Hu Tieu Recipe Ingredient Quantities

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• 12 oz dried hu tieu or rice noodles
• 8 cups water or pork broth
• 1 lb pork bones, for broth
• 8 oz pork tenderloin, thinly sliced
• 8 oz medium-sized shrimp, peeled and deveined
• 4 oz squid, cleaned and sliced into rings
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• Salt and pepper to taste
• 2 cloves garlic, minced
• 2 scallions, chopped
• Fresh cilantro, for garnishing
• Bean sprouts, for garnishing
• Lime wedges, for serving
• Fresh chili peppers, sliced, for serving
• Fried shallots, for garnishing

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How to Make this Vietnamese Pork Seafood Noodle Soup Hu Tieu Recipe

1. Prepare the Broth
In a large pot, bring 8 cups of water to a boil. Add the pork bones, and let them simmer for 1-2 hours until they create a deep and flavorful broth. Skim off any impurities that rise to the surface.

2. Season the Broth
Combine the following ingredients in a bowl: fish sauce, soy sauce, sugar, and a tiny amount of salt. Add this seasoning mix to the broth. Taste and adjust the overall seasoning of the broth as necessary.

3. Cook the Pork and Seafood
Soak the finely cut pork tenderloin in the bubbling broth and let it percolate for 5-7 minutes. Add the prawns and squid, and allow them to marry in the broth until the shrimp turns that lovely shade of pink and the squid is oh-so-tender, about 3 minutes. Remove all of the meat and seafood from the broth, and put it aside.

4. Prepare the Noodles
In another saucepan, boil water. Add the hu tieu or rice noodles and prepare according to the package directions. When finished, drain the noodles and rinse them under cold water. Place the noodles in a bowl and set them aside.

5. Sauté Garlic
In a tiny frying pan, warm some oil in the medium zone of the heat scale. Introduce the minced garlic and let it hang out until it’s a lovely golden brown and giving off an awesome smell. That’s right; let it go until it’s almost too brown. The brown stage is key. If you burn it, you will regret it.

6. Assemble the Bowls
Evenly distribute the cooked noodles among the serving bowls. Arrange the cooked pork slices, shrimp, and squid rings on top.

7. Add the Broth
Scoop the hot broth over the noodles and meat in each bowl.

8. Garnish
Top the soup with chopped scallions, fresh cilantro, and fried shallots.

9. Serve with Fixings
Each bowl should be paired with a side of fresh bean sprouts, lime wedges, and sliced fresh chili peppers for flavor and spice customization.

10. Enjoy
Serve right away as the broth is piping hot, letting each person at the table modify it with lime and chili peppers to suit their individual tastes.

Vietnamese Pork Seafood Noodle Soup Hu Tieu Recipe Equipment Needed

1. Large pot
2. Small bowl
3. Knife
4. Cutting board
5. Measuring spoons
6. Medium saucepan
7. Colander
8. Small frying pan
9. Spoon for stirring
10. Serving bowls

FAQ

• Q:Can I use uncooked hu tieu noodles in a fresh state instead of dried hu tieu noodles? A: Yes, you can use fresh hu tieu noodles, but reduce the initial cooking time as they are in a state to cook faster than the dried kind.
• Q:How long must the pork bones be simmered in order for the broth to attain the best flavor possible? A: The pork bones need to be simmered for at least 1.5 to 2 hours in order to extract the best flavor possible.
• Q:Can I substitute the squid or shrimp with other seafood?
  A: Certainly, you may use other seafood such as clams or crab depending on what’s available and what you prefer.
• Q:Is a vegetarian version of this soup possible? A: Most certainly, you can easily make this soup vegetarian. Simply substitute the pork and seafood with tofu and use vegetable broth in place of the pork broth.
• Q:How should I store leftovers?
  A: Keep uneaten food in a sealed container in the fridge for no more than 3 days. Microwave or reheat on the stovetop; do not boil.
• Q:Can I make this soup have a kick? A: This soup can kick back as much as you want it to. To get it going, just chop up some fresh chilis and throw them into the pot while the soup cooks. Or, for a more one-on-one approach, serve sliced chilis at the table and let your diners spice things up to their liking.
• Q:What other garnishes can complement this soup?
  You could add Thai basil or mint for extra flavor, along with cilantro and bean sprouts.

Vietnamese Pork Seafood Noodle Soup Hu Tieu Recipe Substitutions and Variations

You can use rice vermicelli or thin egg noodles instead of dried hu tieu or rice noodles.
You can substitute pork tenderloin with chicken breast or thigh, cut into thin slices.
Substitute fish stock or chicken broth for the pork broth to get another flavor version of this dish. This is a great way to do a version with fish, which is just as delicate as this pork version.
If you are unable to locate squid, you may employ the rings of calamari or just boost the quantity of shrimp utilized.
Soy sauce can be used in place of fish sauce, but the flavor will be different. For a gluten-free option, use tamari.

Pro Tips

1. Roast the Bones Before simmering the pork bones for the broth, consider roasting them in the oven at 400°F (200°C) for about 20-30 minutes. This step enhances the broth’s flavor, giving it a rich and complex taste.

2. Rinse the Noodles After boiling the rice noodles, rinse them under cold water to stop the cooking process and prevent them from sticking together. This also helps maintain their texture until they are added to the hot broth.

3. Infuse Herbs Add a few slices of ginger and some star anise to the pork broth while it simmers. These aromatics offer an extra layer of flavor to the broth, complementing the seafood and pork.

4. Marinate the Pork For an extra burst of flavor, marinate the sliced pork tenderloin for 15-20 minutes in a mixture of soy sauce, fish sauce, a pinch of sugar, and a dash of pepper before cooking it in the broth.

5. Customize Spiciness Offer a range of fresh chili peppers, such as bird’s eye chilies for intense heat or milder varieties like jalapeños, to suit different spice preferences. This allows guests to fine-tune the heat level to their liking.