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Traditional Hu Tieu Nam Vang (Phnom Penh Noodle Soup)
Rate this recipeHu tieu comes in lots of different versions depending on the region and local tastes. So which is the original hu tieu Nam Vang recipe? VN Cooking answers that question with the step-by-step recipe below.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
75 minutes
Servings
4
Level
Medium
Ingredients
Hu tieu rice noodles
500 g
Fresh prawns
200 g
Quail eggs
10 egg
Pork bones
500 g
Pork liver
150 g
Onions
1 piece
Minced pork
100 g
Garlic
1 bulb
Carrots
1 piece
Garlic chives
50 g
Celery
100 g
Implementation Steps
01
Wash all the ingredients
- Peel the celery
- Peel the carrots and cut into pieces
- Finely mince the garlic
- Cut the garlic chives into lengths
- Peel the celery
- Peel the carrots and cut into pieces
- Finely mince the garlic
- Cut the garlic chives into lengths
02
Wash the meat in salt water
- Boil the pork bones in 1.2 l of water
- Add the carrots and onions to the pot
- Boil the pork bones in 1.2 l of water
- Add the carrots and onions to the pot
03
- Boil the prawns until cooked
- Boil the quail eggs and peel them
- Boil the pork liver until cooked, then slice thinly
- Boil the quail eggs and peel them
- Boil the pork liver until cooked, then slice thinly
04
Heat cooking oil and fry the garlic until fragrant. Set aside half the fried garlic in a bowl.
- Heat a little oil in a pan. When it's hot, add the minced garlic and fry until fragrant, then set half aside in a bowl.
- Add the minced pork to the pan and stir-fry briefly with the garlic until it firms up, then turn off the heat and add the meat to the broth. Season the broth with fish sauce, sugar, seasoning powder and salt.
- Heat a little oil in a pan. When it's hot, add the minced garlic and fry until fragrant, then set half aside in a bowl.
- Add the minced pork to the pan and stir-fry briefly with the garlic until it firms up, then turn off the heat and add the meat to the broth. Season the broth with fish sauce, sugar, seasoning powder and salt.
05
- Once the broth is rich and flavourful,
- put some noodles in a bowl with greens underneath, and pour the broth over them once or twice to soften the noodles. Top with pork liver, prawns, quail eggs and garlic chives. Add a little fried garlic for fragrance.
Hu tieu Nam Vang is delicious with fresh greens or bean sprouts.
- put some noodles in a bowl with greens underneath, and pour the broth over them once or twice to soften the noodles. Top with pork liver, prawns, quail eggs and garlic chives. Add a little fried garlic for fragrance.
Hu tieu Nam Vang is delicious with fresh greens or bean sprouts.
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