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Hủ Tiếu Nam Vang – Pork Noodle Soup with Cambodian Influence
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Hủ Tiếu Nam Vang – Pork Noodle Soup with Cambodian Influence
Laura Chen
4
20 minutes
60 minutes
450
Vietnamese, Cambodian
Soup
Hủ tiếu Nam Vang is a traditional noodle soup from Vietnam that is strongly influenced by Cambodian cuisine. It combines pork, seafood and aromatic herbs in a light but flavorful broth, served with rice noodles.
Ingredients
- 200 g pork shoulder, cut into thin slices
- 100 g shrimp, peeled and deveined
- 200 g rice noodles
- 1 liter chicken broth
- 2 garlic cloves, finely chopped
- 1 small onion, thinly sliced
- 50 g chashu (Japanese pork belly), sliced
- 2 scallions, finely chopped
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp pepper
- 1 lime, cut into quarters
- Fresh cilantro, for garnish
- 100 g fresh bean sprouts, for serving
- 30 g chopped peanuts, for serving
- 1 tbsp chili oil or 2 fresh chilies, optional
Instructions
- Prepare the rice noodles as directed on the package.
- Bring the chicken broth to a boil in a large pot.
- Add the garlic and onion and simmer for a few minutes.
- Add the pork shoulder, chashu and shrimp and cook over medium heat until the meat is cooked through.
- Add the fish sauce, sugar and pepper and taste the broth.
- Divide the cooked noodles between bowls.
- Pour the hot soup over the noodles.
- Serve with scallions, cilantro, bean sprouts, peanuts and lime wedges.
- Garnish with chili oil or fresh chilies if you like.
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More recipes: Vietnamese recipes · Noodle recipes · All Asian recipes