HU TIEU 

Hu Tieu is one of my absolute FAVORITE soup to make and eat..its SUPER EASY and taste so good. I love it especially for the chewy glass looking noodles. I think the noodle MAKES a HUGE differences in the soup. One time I was in Texas and we ate at this Pho restaurant and they had Hu Tieu on the menu but when the bowl came out…they used the same noodle as the PHO noodle…and it JUST DID NOT TASTE GOOD at all. I think that restaurant used PHO noodle for everything hahaha…even BUN BO HUE. I also love this soup because the broth is super clear …it just has a very crisp taste to it.

For the broth
3-4 lbs pork bones
2 small dried squid  (found in the refrigerator section of Asian Market)
1/2 cup dried shrimp (found by cash register or refrigerator section)
4 pieces of daikon (peeled and cut into 2-in pieces)
4 small shallots
1 large yellow onion (peeled)
2 large pieces of rock sugar
1/4 cup salt
1.2 gallon water (or enough to cover the meats)

 

For the Topping
1 lb pork loin
1 lb shrimp(peeled and deveined)
1 can quail eggs (optional)
1 lb crab sticks
1 lb shrimp balls
1 lb fish balls
1/4 cup fried red onion…you can buy it HERE

SIDE NOTE: ***pack of char seasoning (optional) you can marinate the pork loin with the char sui seasoning or you can just leave it plain and put in the broth with the pork bones and cook during this process. If you decide to cook with the broth ….REMEMBER to take it out in 30-45minutes.

*****season the pork loin with some char sui seasoning —set aside

Other ingredients
tapioca noodles (Hu Tieu noodles)
green onion(chopped)
chives(1 in cuts)
bean sprout
herbs—basil, cilantro, mint
sliced onions
lime/lemon wedges
chili
sriracha
hoisin sauce

 

DIRECTION:

In a large stock pot, cook the pork bones with water for 20 minutes or until all the impurities raise to the top. Dump out the whole pot; wash the pot and the bones carefully with tap water. Place the bones back to the clean pot, and fill with water until covered. Then place in the squids, dried shrimps (I put my dried shrimp in a tea ball), daikon, whole shallots, yellow onion, and ginger.  Season the broth with 1/4 cup salt and  2 large rock sugar. Bring broth to a BOIL then COVER and  lower the heat to low/simmer for 2 hours.  (Skim off as much the foam as possible to achieve the clear but flavorful broth).

 

2 whole squid, pieces of daikon, onions

*****If you are NOT COOKING the PORK LOIN with the broth and wants to cook it separately with the char sui seasoning **While the broth is cooking….in another deep baking pan…put the pork loin in the oven at 350 for 30-45 minutes. Depending on how thick your pork loin is. Once the pork loin is cooked…let it rest for a few minutes then thinly sliced the pork loin. Set it aside for when you are ready to assemble the BOWL.

Char Sui pork (thinly sliced) all the toppings

 

ASSEMBLING the BOWL:
Place noodle into a serving bowl. Arrange some pork slices, crab sticks, peeled shrimps, shrimp balls, fish balls, and quail eggs. Ladle the hot broth over the noodles. Garnish with some fried onion, herbs, and sliced onions, chives, bean sprouts, and fish sauce (if it isn’t as salty as you like). Squeeze in some lim/lemon and add some chili peppers, sriracha, hoisin sauce etc…

 

Pork Bone after it has been blanch and wash ..put back in pot.

 

dried shrimp…I put it in a tea ball …because I didn’t want it floating all over the broth

 

 

Assembling the bowl

 

ENJOY!!!!