HU TIEU NAM VANG {PHNOM PENH NOODLE SOUP}

Whenever I hit a pho restaurant, if there’s hu tieu on the menu, that’s usually what I’ll order. Luckily, I prefer my home version cause I don’t cook it with msg which is prevalent in these restaurants and I’m not left feeling crappy. Also, hu tieu is usually served with pork liver but I left it out cause I don’t think my husband is a big fan of liver. Anyway, I hope you enjoy my version! xoxo.

You seriously just throw the bones and carcasses in a pot. How easy is that?

Then you skim off this scum.

So while your broth is simmering away, you can start prepping the toppings that go into the soup.

Slice your shallots.

Then fry the shallots.

Cook the ground pork in some of that nice shallot oil.

Slice the char siu.

These were the rice noodles I used.

Now you can put your bowl together.

And then ladle this beautiful broth over your noodles and toppings!

Hu Tieu Nam Vang {Phnom Penh Noodle Soup}

Source: Lo Huynh (6 servings)

Broth:
1 each chicken carcass
1 pound pork spareribs or bones
18 cups water
1 large yellow onion, cut in half
1 inch piece fresh ginger, peeled
3 cloves garlic, peeled
1 ounce dried shrimp, rinsed
1 each dried squid, rinsed
1 tablespoon fish sauce
1 ½ tablespoons kosher salt
1 inch, ounce rock sugar
1 tablespoon granulated sugar

* NOTE: Feel free to use 3 pounds of JUST pork bones or feel free to combine chicken bones and pork bones.

Ingredients:
2 large shallots, cooked in 3 tablespoons canola oil until it is lightly brown and golden
½ pound ground pork, sauteed with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper until fully cooked
½ pound char siu, thinly sliced (see recipe below)
18 each large shrimp (16 to 20 count), peeled, deveined, and poached for about 3 minutes, or until it’s fully cooked
2 pounds fresh rice noodles or tapioca stick noodles, blanched

Garnishes:
1 bunch Chinese chives, cut into 2 inch long pieces
1 stalk Chinese celery, thinly sliced
12 ounces bean sprouts, washed and drained
½ bunch cilantro , chopped
3 stalks scallions, chopped
1 each lime, cut into 6 wedges
2 each serrano chili, thinly sliced

Directions:
1. In a large stockpot, add the bones and water and bring to a boil. Skim the scum that arises to the top and add the rest of your broth ingredients. Bring the heat to a simmer and let this cook for 2 to 3 hours.
2. While your broth is simmering away, prepare the rest of your ingredients.
3. Make the crispy shallots by heating a sauce pan with the 3 tablespoons of canola oil. Add the thinly sliced shallots and cook over medium heat until the shallots turn a nice golden color. Remove the shallots into a bowl and set aside. Leave about 1 tablespoon of the shallot oil in the pan.
4. In the pan that you’ve cooked the shallots in, cook your ground pork with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Break up the ground pork and saute until your ground pork is fully cooked. Set aside.
5. Poach the shrimp by bringing a pot of water to a boil. Add the shrimp and cook for a couple minutes or until the shrimp turns a nice orange color. Set aside.
6. Slice the char siu.
7. Strain your broth after it’s been cooking for 2 to 3 hours. Adjust the broth to your liking by either adding more salt or sugar.
8. To serve your soup, blanch the fresh rice noodles for 15 seconds or if you’re using dry tapioca stick noodles {hu tieu noodles dai}, cook the noodles per the directions on the package.
9. Put the noodles in a bowl, add the bean sprouts, sliced char siu, 3 pieces of shrimp, chives, celery, and ground pork.
10. Pour the broth over the noodles.
11. Garnish with the scallions, cilantro, and fried shallots.
12. Serve with the limes and sliced serrano chilies.

*********

Char Siu

Source: Lo Huynh (1 lb.)

Ingredients:
1 lb. pork tenderloin or pork shoulder

Marinade:
1 teaspoon Chinese 5-spice powder
2 tablespoons Chinese rice cooking wine
2 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil

Directions:
1. Mix your marinade ingredients and set aside 2 tablespoons of the marinade.
2. Marinate the pork tenderloin/pork shoulder in the marinade overnight or for at least one hour.
3. Line a baking pan with foil, place your marinated pork on top of the pan, and in a preheated oven at 350 degrees Farenheit, roast your pork for about 30 minutes. Flip the pork over half way through cooking time.
4. After about 30 minutes, when your pork looks pretty well cooked, pour or brush the rest of the 2 tablespoons marinade that you’ve set aside and roast at 375 degrees Farenheit for an additional 15 minutes until you have a nice dark brown roasted color on your pork.
5. Let your char siu rest for at least 15 minutes before slicing it.