Hủ Tiếu Nam Vang (Phnom Penh Noodle Soup)
Hủ Tiếu Nam Vang (Phnom Penh Noodle Soup)
Ingredients
For the Broth
- 2 pounds pork ribs, cut into 2-inch pieces
- 12 cups water
- 1 pound daikon radish, peeled and cut into large 2-inch pieces
- 2 shallots, peeled and halved
- 4 cloves garlic, smashed
- 2 inches ginger, sliced
- 1 yellow onion, halved
For the Proteins & Toppings
- 1/2 pound pork fat, cubed
- 1 pound large shrimp, peeled and deveined
- 1/2 pound pork shoulder, thinly sliced
- 1/2 pound ground pork
- 12 quail eggs, hard-boiled and peeled (for soup version)
- 4 cloves garlic, minced and fried until golden
For the Noodles & Vegetables
- 1 pound Hủ Tiếu rice noodles
- 4 cups bean sprouts, rinsed
- 1/2 cup fresh chives, chopped into 1-inch pieces
- 4 leaves green leaf lettuce, torn into bite-sized pieces
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
For the Dark Sauce (for dry noodles)
- 2 tablespoons rendered pork fat oil
- 1/4 cup dark soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
For Serving & Dipping
- 2 lime, cut into wedges
- 1 fresh red chili, thinly sliced
- 1/4 cup dark sauce, reserved from dry noodle sauce
Instructions
- 1
Blanch the pork ribs: Place pork ribs in a large pot and cover with cold water. Bring to a rolling boil over high heat, then boil for 5 minutes. Drain the ribs and rinse them thoroughly under cold water to remove any impurities. Clean the pot.
⏱️ 10 min
- 2
Prepare the broth: Return the blanched pork ribs to the clean large pot. Add 12 cups of fresh water, daikon radish, shallots, smashed garlic, ginger, and yellow onion. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour and 30 minutes, or until the broth is rich and flavorful. Skim any foam or impurities that rise to the surface during simmering. Remove and discard the pork ribs and aromatics from the broth. Keep the broth warm.
⏱️ 90 min
- 3
Prepare crispy pork fat and rendered oil: While the broth simmers, add cubed pork fat to a pan over medium heat. Cook, stirring occasionally, until the fat renders and the pieces become crispy and golden brown. This will take about 15-20 minutes. Strain the rendered oil from the crispy pork fat bits. Set aside both the crispy bits and the oil separately.
⏱️ 20 min
- 4
Prepare the dark sauce for dry noodles: In a small saucepan, combine 2 tablespoons of the rendered pork fat oil, dark soy sauce, hoisin sauce, and granulated sugar. Bring the mixture to a gentle simmer over low heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. Reserve 1/4 cup of this sauce for the dipping sauce later. Keep the remaining sauce warm.
⏱️ 5 min
- 5
Cook the proteins: Bring a separate pot of water to a boil. First, blanch the sliced pork until cooked through, about 1-2 minutes. Remove with a slotted spoon and set aside. Next, blanch the shrimp until they turn pink and opaque, about 1-2 minutes. Remove and set aside. Finally, add the ground pork to the boiling water and cook until no longer pink, breaking it up with a spoon, about 3-5 minutes. Drain well and set aside.
⏱️ 10 min
- 6
Cook the noodles: In the same pot of boiling water, add the Hủ Tiếu rice noodles and cook according to package directions until tender, usually 1-3 minutes. Drain well.
⏱️ 3 min
- 7
Prepare dipping sauce: In a small bowl, combine the reserved 1/4 cup of dark sauce with sliced fresh chili and a squeeze of fresh lime juice. Stir well.
⏱️ 2 min
- 8
Assemble the dry noodle bowl (Hủ Tiếu Khô): Divide the cooked noodles among 4 serving bowls. Add a generous spoonful of the prepared dark sauce over the noodles in each bowl. Toss the noodles with the sauce until evenly coated. Arrange fresh lettuce leaves on one side of each bowl. Top the noodles with bean sprouts and chives. Arrange cooked shrimp, sliced pork, and ground pork on top. Garnish with chopped green onions and cilantro. Sprinkle with crispy pork fat bits and fried minced garlic. Drizzle with a little more rendered pork fat oil. Serve immediately with a side of the hot broth and the dipping sauce.
⏱️ 10 min
- 9
Assemble the soup noodle bowl (Hủ Tiếu Nước): Alternatively, for the soup version, divide the cooked noodles among 4 serving bowls. Arrange cooked shrimp, ground pork, sliced pork, and hard-boiled quail eggs (if using) on top of the noodles. Garnish with chopped green onions and cilantro. Sprinkle with crispy pork fat bits and fried minced garlic. Ladle hot broth over all the ingredients until everything is submerged. Serve immediately with lime wedges and fresh chili on the side.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hủ Tiếu Nam Vang (Phnom Penh Noodle Soup)
For the Broth
- 2 pounds pork ribs, cut into 2-inch pieces
- 12 cups water
- 1 pound daikon radish, peeled and cut into large 2-inch pieces
- 2 shallots, peeled and halved
- 4 cloves garlic, smashed
- 2 inches ginger, sliced
- 1 yellow onion, halved
For the Proteins & Toppings
- 1/2 pound pork fat, cubed
- 1 pound large shrimp, peeled and deveined
- 1/2 pound pork shoulder, thinly sliced
- 1/2 pound ground pork
- 12 quail eggs, hard-boiled and peeled (for soup version)
- 4 cloves garlic, minced and fried until golden
For the Noodles & Vegetables
- 1 pound Hủ Tiếu rice noodles
- 4 cups bean sprouts, rinsed
- 1/2 cup fresh chives, chopped into 1-inch pieces
- 4 leaves green leaf lettuce, torn into bite-sized pieces
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
For the Dark Sauce (for dry noodles)
- 2 tablespoons rendered pork fat oil
- 1/4 cup dark soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
For Serving & Dipping
- 2 lime, cut into wedges
- 1 fresh red chili, thinly sliced
- 1/4 cup dark sauce, reserved from dry noodle sauce
Instructions
- 1
Blanch the pork ribs: Place pork ribs in a large pot and cover with cold water. Bring to a rolling boil over high heat, then boil for 5 minutes. Drain the ribs and rinse them thoroughly under cold water to remove any impurities. Clean the pot.
⏱️ 10 min - 2
Prepare the broth: Return the blanched pork ribs to the clean large pot. Add 12 cups of fresh water, daikon radish, shallots, smashed garlic, ginger, and yellow onion. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour and 30 minutes, or until the broth is rich and flavorful. Skim any foam or impurities that rise to the surface during simmering. Remove and discard the pork ribs and aromatics from the broth. Keep the broth warm.
⏱️ 90 min - 3
Prepare crispy pork fat and rendered oil: While the broth simmers, add cubed pork fat to a pan over medium heat. Cook, stirring occasionally, until the fat renders and the pieces become crispy and golden brown. This will take about 15-20 minutes. Strain the rendered oil from the crispy pork fat bits. Set aside both the crispy bits and the oil separately.
⏱️ 20 min - 4
Prepare the dark sauce for dry noodles: In a small saucepan, combine 2 tablespoons of the rendered pork fat oil, dark soy sauce, hoisin sauce, and granulated sugar. Bring the mixture to a gentle simmer over low heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. Reserve 1/4 cup of this sauce for the dipping sauce later. Keep the remaining sauce warm.
⏱️ 5 min - 5
Cook the proteins: Bring a separate pot of water to a boil. First, blanch the sliced pork until cooked through, about 1-2 minutes. Remove with a slotted spoon and set aside. Next, blanch the shrimp until they turn pink and opaque, about 1-2 minutes. Remove and set aside. Finally, add the ground pork to the boiling water and cook until no longer pink, breaking it up with a spoon, about 3-5 minutes. Drain well and set aside.
⏱️ 10 min - 6
Cook the noodles: In the same pot of boiling water, add the Hủ Tiếu rice noodles and cook according to package directions until tender, usually 1-3 minutes. Drain well.
⏱️ 3 min - 7
Prepare dipping sauce: In a small bowl, combine the reserved 1/4 cup of dark sauce with sliced fresh chili and a squeeze of fresh lime juice. Stir well.
⏱️ 2 min - 8
Assemble the dry noodle bowl (Hủ Tiếu Khô): Divide the cooked noodles among 4 serving bowls. Add a generous spoonful of the prepared dark sauce over the noodles in each bowl. Toss the noodles with the sauce until evenly coated. Arrange fresh lettuce leaves on one side of each bowl. Top the noodles with bean sprouts and chives. Arrange cooked shrimp, sliced pork, and ground pork on top. Garnish with chopped green onions and cilantro. Sprinkle with crispy pork fat bits and fried minced garlic. Drizzle with a little more rendered pork fat oil. Serve immediately with a side of the hot broth and the dipping sauce.
⏱️ 10 min - 9
Assemble the soup noodle bowl (Hủ Tiếu Nước): Alternatively, for the soup version, divide the cooked noodles among 4 serving bowls. Arrange cooked shrimp, ground pork, sliced pork, and hard-boiled quail eggs (if using) on top of the noodles. Garnish with chopped green onions and cilantro. Sprinkle with crispy pork fat bits and fried minced garlic. Ladle hot broth over all the ingredients until everything is submerged. Serve immediately with lime wedges and fresh chili on the side.
⏱️ 10 min