Hủ tiếu Nam Vang with Shrimp and Pork

Ingredients

• 500g (1.1 lb) pork bones 500g (1.1 lb) pork bones
• 200g (7 oz) dried shrimp 200g (7 oz) dried shrimp
• 1 star anise 1 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 onion, peeled and halved 1 onion, peeled and halved
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 200g (7 oz) wide rice noodles 200g (7 oz) wide rice noodles
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• Fresh cilantro, chopped Fresh cilantro, chopped
• Green onions, thinly sliced Green onions, thinly sliced
• Lime wedges, for serving Lime wedges, for serving
• Fish sauce, to taste Fish sauce, to taste
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the pork bones, dried shrimp, star anise, cinnamon stick, onion, and garlic. Cover with water and bring to a boil. Reduce heat and simmer for 1-2 hours to extract the flavors from the bones and shrimp.
2. 2.
   Strain the broth and discard the solids. Return the broth to the pot and keep it warm over low heat.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the shrimp and cook until they turn pink and opaque. Remove the shrimp from the pan and set aside.
4. 4.
   Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
5. 5.
   To serve, divide the cooked noodles among bowls. Top with shrimp, bean sprouts, cilantro, and green onions. Ladle the hot broth over the noodles and garnish with lime wedges.
6. 6.
   Season with fish sauce, salt, and pepper according to taste. Serve hot and enjoy!

Treat your ingredients with care...

• Dried shrimp — Soak the dried shrimp in warm water for 15 minutes before using to rehydrate them and remove any excess saltiness.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili or a drizzle of chili oil to the soup.
• Customize your toppings by adding sliced pork, quail eggs, or fried shallots.
• To enhance the umami flavor, add a splash of soy sauce or a dash of MSG to the broth.
• Make a larger batch of the broth and freeze it in portions for future use.
• Experiment with different herbs and vegetables for garnishing, such as Thai basil or sliced jalapenos.

Serving advice

Serve Hủ tiếu Nam Vang hot, allowing the flavors to meld together. Provide lime wedges on the side for squeezing over the soup, adding a tangy brightness to each spoonful. Accompany the dish with a plate of fresh herbs and vegetables for diners to customize their own toppings.

Presentation advice

Present Hủ tiếu Nam Vang in individual bowls, showcasing the vibrant colors of the ingredients. Arrange the noodles, shrimp, and bean sprouts neatly, and garnish with a sprinkle of chopped cilantro and green onions. Serve with a side of lime wedges for an inviting and appetizing presentation.