Cooking Lucid
Hu Tieu
Clear pork and seafood noodle soup from the Mekong Delta. Lighter than pho, with rice noodles, quail eggs, and fresh herbs.
Prep 20 min
Cook 1h 30m
Total 1h 50m
Serves 6
Ingredients
Step 1 — Make the broth
- 2 lbs pork bones
- ½ lb pork loin
- 6 dried squid (optional)
- 1 onion (halved)
- 4 garlic cloves
- 2 tbsp fish sauce
- 1 tbsp sugar
- 10 cups water
Step 2 — Toppings
- 1 lb dried rice noodles (hu tieu)
- 12 quail eggs (boiled, peeled)
- ½ lb shrimp (peeled)
- Pork loin (thinly sliced)
- Fried garlic
- Bean sprouts
- Cilantro
- Lime wedges
Instructions
- 1
Simmer broth
Parboil bones, rinse. Simmer bones, pork loin, squid, onion, and garlic 1½ hours. Season with fish sauce and sugar. Remove pork, slice thin.
- 2
Cook toppings
Poach shrimp in broth until pink. Cook noodles according to package.
- 3
Assemble
Divide noodles among bowls. Top with pork, shrimp, and quail eggs. Ladle hot broth over. Garnish with fried garlic, bean sprouts, cilantro, and lime.
Nutrition per serving: 380 cal · 28g protein · 42g carbs · 10g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
