Hủ Tiếu Nam Vang, or Nam Vang-style Rice Noodle Soup, is a popular dish in Southern Vietnam. Here is a recipe to make delicious Hủ Tiếu Nam Vang:
- 250g pork belly, thinly sliced
- 250g shrimp, peeled and deveined
- 200g ground pork
- 200g squid, cleaned and sliced
- 200g fish cake, sliced
- 200g bean sprouts
- 100g ground dried shrimp (optional)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 1.5 liters chicken or pork broth
- Rice noodles, soaked in warm water until soft
- Fresh herbs (coriander, mint, Thai basil)
- Lime wedges and chili for serving
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the sliced pork belly and ground pork to the pot. Cook until the pork is browned and cooked through.
- Add the shrimp, squid, fish cake, and ground dried shrimp (if using) to the pot. Stir-fry for a few minutes until the seafood is cooked.
- Pour in the chicken or pork broth and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes to develop the flavors.
- Season the broth with fish sauce, oyster sauce, soy sauce, sugar, salt, and pepper according to your taste. Adjust the seasoning as needed.
- Prepare the rice noodles according to the package instructions. Drain well.
- To serve, divide the cooked rice noodles into serving bowls. Ladle the hot broth with the meat and seafood over the noodles.
- Top each bowl with bean sprouts, fresh herbs, and a squeeze of lime juice. Serve with chili on the side for those who prefer some heat.
Enjoy your homemade Hủ Tiếu Nam Vang with its flavorful broth and a combination of tender meat, seafood, and rice noodles.