Vietnamese Seafood Noodle Soup Hu Tieu Nam Vang Recipes

VIETNAMESE SEAFOOD NOODLE SOUP (HU TIEU NAM VANG)

Steps:

• Toss Ingredient A into a pot and set to boil, skim off any scums that floating on the pot. Add Ingredient B into the pot and let simmer for 60 minutes under low heat.
• Continue to simmer the broth for another 60 minutes. Remove pork loin from the pot and soak with cold water for 10 minutes, rinse dry then cut into thin slices.
• Turn off the heat and strain the broth thru a strainer while transferring the soup into a new pot. (Adjust the taste of broth by adding additional salt and rock sugar if needed.)
• Heat up a pan with cooking oil, add Ingredient C into the pan and light saute until turn golden brown, set aside for later use.
• Heat up a pot with water and cook the rice noodle for 3 minutes, let chill under running tap water then rinse dry. Continue by boiling the remaining Ingredient D in the same pot for 2 minutes,
• Place rice noodle on each bowl as the base ingredient. Arrange shrimp, pork slices, fish ball and caramelized shallot garlic on top. Pour a hearty amount of broth into the bowl then sprinkle Ingredient E as garnishment. Ready to serve.

VIETNAMESE NOODLE SOUP

Steps:

• Prepare the rice noodles as the label directs.
• Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
• Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
• Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.