Name: Instant Pot Hu Tieu Nam Vang
Prep time: 30 min
Cook time: 45 min
Total time: PT-481029H45M39S
Cuisine: Asian
Ingredients: 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; 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; 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

Description

A sweet, light, flavorful broth over chewy noodles with a mixture of meat toppings and fresh vegetables.

Ingredients

Scale

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

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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.

Prep Time: 30 min
Cook Time: 45 min
Category: soup
Method: Instant Pot
Cuisine: Asian

Keywords: soup, noodles, lunch, dinner