Hu Tieu Nam Vang {Phnom Penh Noodle Soup}
Course: Uncategorized6
servings30
minutes4
hoursIngredients
- 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
- Other 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
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
Directions
- 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.
- While your broth is simmering away, prepare the rest of your ingredients.
- 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.
- 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.
- 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.
- Slice the char siu.
- 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.
- 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.
- Put the noodles in a bowl, add the bean sprouts, sliced char siu, 3 pieces of shrimp, chives, celery, and ground pork.
- Pour the broth over the noodles.
- Garnish with the scallions, cilantro, and fried shallots.
Notes
- Feel free to use 3 pounds of JUST pork bones or feel free to combine chicken bones and pork bones.