Phnom Penh Noodle Soup (Hu Tieu Nam Vang)
User Reviews
5.0
3 reviews
Excellent
-
Servings
6
-
Course
Others
Phnom Penh Noodle Soup (Hu Tieu Nam Vang)
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
For the broth:
- 2 lb. pork neck bones
- 5 lb. pork back bones
- 1 medium Daikon radish peeled and chopped
- 1 yellow onion peeled
- 5-10 rock sugar sugar candy
- 1 cup dried shrimp soaked and drained
- 8 quarts water
- 3 tablespoons salt
- 3 tablespoons fish sauce
For the topping:
- 3 tablespoons oil
- 1 tablespoon shallots minced
- 1 tablespoon garlic minced
- 1/2 lb. ground pork
- 12 quail eggs boiled
- 1 bunch chives chopped
- 1 1/2 lb. Pork butt thinly sliced
- 1 lb. Shrimp peeled and deveined
- 3 cups bean sprouts
- 1 bunch Chinese celery chopped
- 1 dash fish sauce
- 1 sprinkle chili pepper
- 3 Lime wedges
- 3 packets dried chewy noodles
Instructions
Cook the pork:
- Wash the pork bones under cold water and place in a large pot. Parboil the pork bones to remove any impurities, then rinse them again under cold water and wash the pot.
- Transfer the bones back to the pot and add 8 quarts of water. Add the daikon radish, onion, rock sugar, pork butt, and dried shrimp. Bring to a boil and skim off excess foam. Simmer for about an hour on medium heat.
Prepare the toppings:
- Place the pork liver in a pot and cover with water. Add a pinch of salt and boil the pork liver until completely cooked (about 15 minutes). Cool the pork liver in an ice bath before slicing.
- Add more water to the pot and boil the shrimp. Remove the shrimp and let them cool completely.
- Add the oil, garlic, shallot, quail eggs, and ground pork to a small frying pan and stir fry. Season the pork with a little salt and transfer to a serving plate.
- Check on the pork butt (in the large pot) to see if it is fully cooked. It should be cooked to an internal temperature of at least 160°F (71°C). You can check this using a meat thermometer. Remove and transfer to an ice bath before slicing it.
- Season the pot with salt and fish sauce and cook the noodles according to the package instructions.
Assemble the soup:
- Place the noodles in a serving bowl and pour the broth over the noodles.
- Add the toppings: shrimp, pork butt, quail eggs, pork liver, and ground pork.
- Garnish with the chives, Chinese celery, and bean sprouts.
- Top off with a sprinkle of lime juice.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
