Every time I hit Brodard in Little Saigon, I always order the same thing…2 nem nuong rolls and a bowl of hu tieu Thai. I’m sure there’s other better noodle dishes there but I always order this dish cause I can’t get it anywhere else. Anyway, this is my version of it.
Ingredients that go into this dish.
Mise en place.
Hu Tieu Thai
Source: Lo Huynh (6 servings)
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.
1/2 pound ground pork, sauteed with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper until fully cooked
1/2 pound squid rings, poached in boiling water for about 3 minutes, or until it’s fully cooked
18 each large shrimp (16 to 20 count), peeled, deveined, and poached for about 3 minutes, or until it’s fully cooked
10.5 ounces dried mungbean thick noodle, cook according to directions
11 ounces fish balls, cut in half and blanched
12 ounces bean sprouts, washed and drained
½ bunch cilantro , chopped
3 stalks scallions, chopped
2 each lime, cut into 6 wedges
pickled serrano chilies*
2 tablespoons fried red onion
3 tablespoons unsalted roasted peanuts, crushed
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. In a hot sauce pan, add 1 tablespoon canola oil. 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.
4. 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.
5. Poach the squid rings.
6. 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.
7. To serve your soup, cook the dried mungbean thick noodles per the directions on the package. I just put the noodles into boiling water and take it out once it’s al dente. I don’t like to cook it too long because you’ll be pouring hot broth over it and I don’t want my noodles to get too soft and mushy.
8. Put the noodles in a bowl, a couple squid rings, a couple fish balls, 3 pieces of shrimp, and a tablespoon of ground pork.
9. Pour the broth over the noodles.
10. Garnish with the scallions, cilantro, 1 teaspoon of the pickled chilies, fried red onions, sprinkle of crushed roasted peanuts, and a sprinkling of paprika powder.
11. Serve with bean sprouts and lime wedges.
* Pickled Chilies:
2 serrano chilies, cut into 1/4″ pieces
2 tablespoons distilled white vinegar
1/2 teaspoon granulated sugar
Mix all the ingredients together and let sit at least overnight before serving.