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Mì Khô Xá Xíu (Vietnamese Dry Noodles with Char Xiu Pork)
5 from 6 votes

Mì Khô Xá Xíu (Vietnamese Dry Noodles with Char Xiu Pork)

This mì khô recipe, aka Vietnamese dry egg noodles, is an amazing dish that always hits the spot, with char siu pork, spare ribs, and crispy pork fat.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 8 bowls
Calories: 927 kcal
Course: Lunch, Dinner
Cuisine: Vietnamese

Ingredients

  • 2 lb egg noodles thin
Xa Xiu (Char Siu Pork)
  • 2 lb pork shoulder
  • 1 cup water filtered
  • 2 Tbsp cooking wine
  • 2 Tbsp soy sauce light
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 /2 tsp salt
  • 1/2 /2 bag char siu seasoning or Chinese barbecue seasoning
Broth Prep
  • 2-3 lb pork bones I like half of each, or pork spare ribs
  • 2 Tbsp salt
  • water tap
Broth
  • 14 cups water filtered
  • 2 onion peeled, and left whole, medium
  • 2 Tbsp dry squid toasted 3 min, then rinsed until clean, or dry shrimp
  • 2 Tbsp salt
  • 2 Tbsp sugar
  • 1 tsp monosodium glutamate MSG
Noodle Seasoning
  • 2 Tbsp neutral cooking oil
  • 1 shallot medium, minced
  • 1 Tbsp garlic minced
  • 4 Tbsp oyster sauce
  • 4 Tbsp soy sauce
  • 2 Tbsp Chinese cooking wine
  • 2 Tbsp sugar
  • 2 Tbsp rice vinegar
  • 8 Tbsp water
Tep Mo (fried pork fat)
  • 1/2 /2 lb pork fat for tep mo, raw
Accoutrement
  • 1 lb bean sprout blanched
  • 2 bunches chives cut into 2" pieces
  • rice vinegar to taste
  • Chinese mustard to taste, spicy

Instructions

Xa Xiu
    Cup of Yum
  1. Add all ingredients into a pan. Heat on high until boiling, then lower to medium high and cook for ~15 minutes while flipping the pork every ~5 minutes. Turn heat to medium-low and continue rotating the pork every ~5 minutes so it cooks and abosrbs the seasoning evenly, until just about all the water has evaporated.
Broth
  1. Add all pork bones or pork ribs to a pot and fill with tap water until just covered. Add 2 Tbsp salt and bring to a boil on high heat. Once it hits a boil, let it boil for 30 seconds and then turn off the heat, and drain. Rinse under running water until clean and drain the water.
  2. Return the pot to the stove and add all the broth ingredients. Turn the heat to high until it hits a boil, then lower to around medium so it maintains a low boil. Cook until the meat or meat around the bones is soft--approximately 2 hours.
  3. Remove the lid, discard the onion and squid, then check the pork for doneness if using pork meat and not just bones.
Tep mo (fried pork fat)
  1. Cut the pork fat into 1/2" cubes and saute on medium high heat until crisp, drain and set aside.
Noodle Seasoning
  1. Add oil and shallot to a small sauce pan and saute on medium until fragrant. Add the remainint ingredients and bring to a boil on high. Taste, and adjust as needed, then remove from heat.
Noodles & Assembly
  1. Boil noodles according to package instructions, drain and split into 8 bowls. Assemble your bowl with accoutrement, sliced xa xiu, fried pork fat and add a bit of seasoning on top of each bowl. Serve with a small bowl of soup on the side.

Nutrition Information

Calories 927kcal (46%) Carbohydrates 97g (32%) Protein 36g (72%) Fat 42g (65%) Saturated Fat 14g (70%) Cholesterol 211mg (70%) Sodium 4974mg (207%) Potassium 685mg (15%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 126IU (3%) Vitamin C 11mg (12%) Calcium 99mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 bowls

Amount Per Serving

Calories 927

% Daily Value*

Calories 927kcal 46%
Carbohydrates 97g 32%
Protein 36g 72%
Fat 42g 65%
Saturated Fat 14g 70%
Cholesterol 211mg 70%
Sodium 4974mg 207%
Potassium 685mg 15%
Fiber 5g 20%
Sugar 13g 26%
Vitamin A 126IU 3%
Vitamin C 11mg 12%
Calcium 99mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.