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Hu Tieu Nam Vang {Phnom Penh Noodle Soup}

Hu Tieu Nam Vang {Phnom Penh Noodle Soup}

Recipe by LoCourse: Uncategorized


Prep time


Cooking time




  • 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


  • 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.


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