Hu Tieu Nam Vang is a popular street food in Vietnam. This dish is a sweet, light, flavorful broth over chewy noodles with a mixture of meat toppings and fresh vegetables.
What is the broth made out of?
A mixture of pork bones and dried squid is the base of the stock. Adding seasonings, rock sugar, and charred onion will help bring out the flavors and keep the broth clear. Usually, you’d simmer it for 3-4 hours to get a good rich broth, but today we’re using my handy dandy instant pot! You’ll get the same great flavor in a fraction of the time.
What toppings do I use?
The toppings consist of a variety of meats and veggies, making this a fun meal to play around with. The most common toppings are shrimp, ground pork, charsiu, pork slices, and quail eggs. Assortments of fresh herbs and vegetables like bean sprouts, chives, cilantro, and green onions are also eaten with this dish.
What kind of noodles to use
The traditional noodles used are chewy tapioca noodles. The packaging should say “Hu Tu Dai”. It may be hard to find this type of noodle. Another great substitute would be egg noodles, pho noodles, or fresh rice noodles.Â
How to eat Hu Tieu Nam Vang?
You can serve this as noodle soup or eat the “dry” version. If you’re eating this as a soup, ladle the hot broth over your noodles and meat. Eating this dry is having soup on the side. You also can pour a delicious sweet and salty sauce over the noodles and meat. I like to eat it by adding the sweet sauce, a couple of spoonfuls of broth, pork rinds, chili oil, and sriracha to my bowl. I mix everything up, take a bite, and sip some of the broth. That’s my ideal bowl.
Instant Pot Hu Tieu Nam Vang
- Total Time: 1 hr 15 min
- Yield: 6 bowls 1x
Description
A sweet, light, flavorful broth over chewy noodles with a mixture of meat toppings and fresh vegetables.
Ingredients
Soup:
3 pounds Pork bones (you can use neck, legs, riblets . Just any cut with bones)
8 quarts water plus 4 cups after you transfer it in a larger pot after the instant pot process.
6 small dried squid or 1 large dried squid
1 large onion
2 1/2 tbsp rock sugar
3 tbsp @quocvietfoodsusa hu tieu seasoning
2 tbsp fish sauce (season afterwards)
1 tbsp salt
Toppings:
1/2 pound ground pork seasoned with 1/2 tsp salt, pepper, oyster sauce, and chicken bouillon
Shrimp, I just cooked it with the ground pork for extra flavor. But can always just boil it
Quail eggs (I used canned)
Sliced bbq pork or boiled pork belly
Bean sprouts
Chives
Chili oil
Sriracha
Pork rinds
Hu tieu sauce
Hu tieu sauce:
1/2 cup oi
1/3 @leekumkeeusa oyster sauce
1 tbsp thick dark soy sauce
3 tbsp @leekumkeeusa light soy sauce
1 tbsp sugar
1 tbsp @abcsauces sweet soy sauce
1 tbsp ketchup
Pinch of MSG
1/2 cup of the soup (optional)
2 tbsp minced garlic
2 tbsp diced shallot
Instructions
1. Parboil the pork bones to release any of the scum. Clean it and put it in an instant pot. (Mine is 10q)
2. Char the squid and onions and put it in the instant pot.
3. Fill the pot up to the max line (about 8q) Add salt, rock sugar, & hu tieu seasoning. Close the lid and pressure cook for 45 mins. After 45 minutes let it naturally release for an additional 30 minutes.
4. While the soup is cooking, prepare the toppings. Cook the ground pork with the seasoning. Boil shrimp or cook it with the ground pork. Cut chives into 1 1/2 inch lengths, mix & wash with green sprouts. Cook and cut up your bbq pork, (I have a recipe for that, check out previous posts).
5. Once soup is done, strain and transfer to a large pot. Add more water, (optional, but I like to add more water for extra soup for my family.) I added about 4 – 6 more cups. Save the bones with meat on it to eat on the side. Taste and adjust the seasonings adding fish sauce as needed.
6. How to eat. Assemble your bowl. Vegetables, noodles, & desired toppings. You can either have soup on the side or ladle the hot soup over your noodles. If you’re having it dry style, add the hu tieu sauce and some soup and mix well. Enjoy!
Notes
I highly recommend adding fish sauce at the end of the pressure cooking part. Adding fish sauce can often make the broth sour if added too early in the cooking process.
Prepare the toppings while the broth is being pressured cooked. There’s a lot of toppings that can go on top.
Using short cuts can also save you even more time. Like buying pre made bbq pork or using canned quail eggs instead of fresh.Â
- Prep Time: 30 min
- Cook Time: 45 min
- Category: soup
- Method: Instant Pot
- Cuisine: Asian
Keywords: soup, noodles, lunch, dinner
