Hủ tiếu Mỹ Tho - Vietnamese Rice Noodle Soup

Ingredients

• 1 lb (450g) pork bones 1 lb (450g) pork bones
• 8 cups (1.9 liters) water 8 cups (1.9 liters) water
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, sliced 1 small onion, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 8 oz (225g) rice noodles 8 oz (225g) rice noodles
• 8 oz (225g) pork loin, thinly sliced 8 oz (225g) pork loin, thinly sliced
• 8 oz (225g) shrimp, peeled and deveined 8 oz (225g) shrimp, peeled and deveined
• 8 oz (225g) fish balls 8 oz (225g) fish balls
• 1 cup bean sprouts 1 cup bean sprouts
• Fresh herbs (cilantro, green onions) Fresh herbs (cilantro, green onions)
• Lime wedges Lime wedges
• Fried shallots Fried shallots

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the pork bones and water. Bring to a boil, then reduce heat and simmer for 1 hour to create the broth.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant and golden brown.
3. 3.
   Add the sautéed garlic and onion to the pot of broth. Stir in fish sauce, sugar, salt, and white pepper. Simmer for an additional 30 minutes to allow the flavors to meld.
4. 4.
   While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
5. 5.
   Prepare the toppings by blanching the pork slices, shrimp, and fish balls in the simmering broth until cooked through. Remove and set aside.
6. 6.
   To serve, divide the cooked rice noodles among bowls. Top with the blanched pork, shrimp, fish balls, bean sprouts, and fresh herbs.
7. 7.
   Ladle the hot broth over the noodles and toppings. Squeeze lime juice to taste and garnish with fried shallots.
8. 8.
   Serve Hủ tiếu Mỹ Tho hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles according to package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent sticking.
• Fish balls — If you prefer homemade fish balls, you can find recipes online. Otherwise, store-bought fish balls work well too. Make sure to blanch them in the broth until cooked through.

Tips & Tricks

• For a richer broth, you can add a few dried squid or dried shrimp to the simmering pork bones.
• Customize the toppings based on your preferences. Add quail eggs, liver, or even crab meat for a unique twist.
• Adjust the seasoning according to your taste. Add more fish sauce for saltiness or lime juice for acidity.
• To save time, you can prepare the broth in advance and refrigerate it. Just reheat it before serving.
• If you prefer a spicier soup, serve Hủ tiếu Mỹ Tho with chili sauce or sliced fresh chili peppers.

Serving advice

Serve Hủ tiếu Mỹ Tho hot in individual bowls, allowing each person to customize their toppings and seasonings according to their taste. Provide lime wedges, bean sprouts, fresh herbs, and fried shallots on the side for garnishing.

Presentation advice

To enhance the presentation of Hủ tiếu Mỹ Tho, arrange the toppings neatly on top of the rice noodles. Drizzle the garlic oil over the soup just before serving to add a glossy sheen. Sprinkle the fried shallots on top for an extra crunch and visual appeal.