Combination Egg Noodle Soup

Combination Egg Noodle Soup, also known as Mì Nam Vang, is a flavorful and satisfying dish that brings together tender egg noodles with a variety of toppings in a rich broth. Here’s how to make this delicious soup:


  • 250g dried egg noodles
  • 300g pork belly, thinly sliced
  • 200g shrimp, peeled and deveined
  • 100g squid, cleaned and sliced into rings
  • 2 tablespoons cooking oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • 1 liter chicken or pork broth
  • 2 cups water
  • 1 teaspoon sugar
  • Chopped spring onions and cilantro for garnish
  • Bean sprouts and lime wedges for serving


  1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
  2. In a large pot, heat the cooking oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
  3. Add the sliced pork belly to the pot and cook until browned and cooked through.
  4. Stir in the shrimp and squid, and cook until they turn pink and opaque.
  5. Season the meat and seafood with fish sauce, soy sauce, salt, and pepper to taste.
  6. Pour in the chicken or pork broth and water, and bring the soup to a simmer.
  7. Add the cooked egg noodles to the pot and let them simmer in the broth for a few minutes to absorb the flavors.
  8. Taste the soup and adjust the seasoning with sugar, salt, and pepper if needed.
  9. Serve the Combination Egg Noodle Soup hot, garnished with chopped spring onions and cilantro. Serve with bean sprouts and lime wedges on the side for squeezing over the soup.

Enjoy your homemade Combination Egg Noodle Soup! This hearty and flavorful dish is perfect for warming up on cold days and is sure to become a favorite in your household.