Indonesian-style Hủ tiếu Mỹ Tho

Ingredients

In this Indonesian adaptation of Hủ tiếu Mỹ Tho, we incorporate traditional Indonesian spices and flavors to give the dish a unique twist. The original Vietnamese version typically uses a lighter broth with flavors of pork and seafood, while the Indonesian-style version features a more robust broth infused with lemongrass, galangal, and turmeric. Additionally, we incorporate Indonesian vegetables and herbs to enhance the dish's authenticity and flavor. We alse have the original recipe for Hủ tiếu Mỹ Tho, so you can check it out.

• 500 grams (1.1 lbs) rice noodles 500 grams (1.1 lbs) rice noodles
• 500 grams (1.1 lbs) shrimp, peeled and deveined 500 grams (1.1 lbs) shrimp, peeled and deveined
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cm (1.2 inches) galangal, sliced 3 cm (1.2 inches) galangal, sliced
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 200 grams (7 oz) bean sprouts 200 grams (7 oz) bean sprouts
• 4 spring onions, chopped 4 spring onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the lemongrass, galangal, and turmeric powder to the pot, and stir for a minute to release their flavors.
3. 3.
   Pour in the chicken broth and bring it to a boil. Reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Remove the lemongrass and galangal from the broth and discard them.
6. 6.
   Add the shrimp, carrots, and bean sprouts to the broth. Cook for 3-4 minutes until the shrimp turn pink and the vegetables are tender.
7. 7.
   Season the broth with salt and pepper to taste.
8. 8.
   Divide the cooked rice noodles into serving bowls. Ladle the hot broth with shrimp and vegetables over the noodles.
9. 9.
   Garnish with chopped spring onions and fresh cilantro.
10. 10.
    Serve the Indonesian-style Hủ tiếu Mỹ Tho hot with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• If you prefer a spicier broth, you can add a small amount of chili paste or fresh chili peppers to the soup.
• Feel free to customize the vegetables in the soup according to your preference. You can add bok choy, mushrooms, or bell peppers for extra flavor and nutrition.
• For a vegetarian version, you can substitute the shrimp with tofu or tempeh.
• To enhance the flavor, you can marinate the shrimp in a mixture of soy sauce, garlic, and ginger before adding them to the soup.
• If you can't find galangal, you can substitute it with ginger for a similar flavor.

Serving advice

Serve the Indonesian-style Hủ tiếu Mỹ Tho hot in individual bowls, garnished with fresh cilantro and accompanied by lime wedges. This dish is best enjoyed immediately after preparation to savor the flavors at their peak.

Presentation advice

To enhance the presentation of the dish, arrange the cooked rice noodles neatly at the bottom of each bowl. Ladle the vibrant broth with shrimp and vegetables over the noodles, ensuring that the ingredients are evenly distributed. Garnish with a generous amount of chopped spring onions and fresh cilantro for a pop of color.