What is Hu Tiu Nam Vang?
Hu Tieu Nam Vang -Nam Vang noodle soup is a noodle dish made by Cambodian Chinese and Khmer people, originating from Nam Vang (also called Hu Tiu Nam Vang Phnom Penh which is the transliteration of Phnom Penh). Nam Vang noodle soup is called in Khmer “kuay tiev”, the main ingredient is filtered flour noodles (some people call it “daisy noodles”), and the main broth is minced meat, and pork intestines are cooked together. There is also another way of eating that people can try, which is Hu Tieu Nam Vang kho – dry Hu Tiu Nam vang, instead of broth, the noodles and ingredients will be mixed with sauce.
This dish was introduced to Vietnam and became popular instead of traditional meat and bone noodles. Depending on the taste of each person, it is possible to replace the pork belly with shrimp, crab, fish, squid, etc. but must have minced meat. Today, let’s Tasty Touch tell you the way how to make Hu Tieu Nam Vang.
Hu Tieu Nam Vang Recipe
The ingredients for making Hu Tiu Nam Vang noodle include filtered flour noodles, ingredients for making broth (soup), ingredients for bowls of noodles, and accompanying vegetables. Here is a recipe for Nam Vang noodle soup with basic ingredients and proportions:
Pork bones (about 1.5 kg); white shrimp (1/2 kg); pork liver (300g); ground pork (300g); dried shrimp (about 1 small handful); dried squid (1 medium size); filtered flour noodles; cooking oil; 1 bulb of garlic; 4 cloves scallions; lemon; the smell of ships (coriander); chives leaves; bean sprouts; celery; vegetable cell frequency; sugar, salt, monosodium glutamate (if desired)
Cooking broth: Pork bones (if it is a tube bone, it is clearer) boil in boiling water, pour out and wash. Pick up another pot of water and put the bones in, then put a little salt, alum sugar, dried grilled squid, torn into four and dried shrimp washed and put into the pot of stewed soup with bones.
Put the sliced carrots and radishes into the slow cooker. Then season with sugar, salt, and monosodium glutamate, to taste.
Pork liver: Boiled with a little salt, when cooked, take out to cool, wrap in cling film when eating, and cut it otherwise it will be dry.
Shrimp: Peel (leave the tail of the shrimp), then cut at the back of the shrimp, and remove the black thread.
Minced garlic until very small, take a small pot on the stove, put the head in, when the oil is hot, add the garlic, stir with chopsticks until the garlic is just slightly golden, then turn off the heat and take it out of the oven (When the oil is still If it is hot, it will make the garlic yellow a bit more, if left on the stove it will make the garlic black).
Minced pork: Mix pork with a little broth, and stir-fry in a pan until drained.
Vegetables: Celery, chopped chives.
Boil dried noodles and put them in a bowl, then add some fried garlic, mix well to avoid sticking, then arrange in a bowl: pork liver, shrimp, minced pork, quail eggs. The soup is boiling, put it in a bowl, then put the chives, onions, cilantro, and garlic on top of the bowl.
Best-ever Hu Tieu Nam Vang RecipeCourse: Pork, Recipes, Shrimp, Vietnamese noodlesCuisine: VietnameseDifficulty: Medium
Surely noodle soup has become familiar to many people’s breakfast, but have you eaten Hu Tieu Nam Vang? It is a combination of minced meat, quail eggs, and shrimp, … mixed with sweet broth from bones that will make you unforgettable when you try it once. Let’s go to the kitchen with us and make this dish right away.
Pork sausage 800 gr
Minced meat 200 gr
Shrimp 300 gr
15 quail eggs
Green onion 3 branches
Purple onion 2 pieces
Dried vermicelli 1 bunch
(or chewy noodles)
Cooking oil 1.5 tbsp
Vegetables served with 1 little
(Spring chives/ lettuce/ lettuce/ basil/ perilla)
Common seasoning 1 little
(sugar/salt/ seasoning/ monosodium glutamate/ pepper)
- Preliminary processing of pork and shrimp
Wash pork leg. Then, you put the spring rolls in the pot, and add about 1 liter of water and 1/2 teaspoon of salt. North on the stove to boil until the water boils for about 2-3 minutes, then turn off the stove, take out the pork and rinse it with cold water to clean it.
Small tip: Boiling pork feet will help make the broth less foamy and clearer, and also eliminate the smell of pork legs.
Clean minced lean meat and put it in a bowl.
Wash shrimp, cut off the beard, and take only shrimp, take about 2 peeled and minced shells to make the meat sauce. The remaining shrimp are kept separately to put in the broth.
- Prepare other ingredients
North quail eggs on the stove boil for 10 minutes, take out, and peel off the shell.
First, soak a bunch of dried vermicelli in cold water for about 5 minutes, then put it on the stove to boil until the vermicelli is just soft enough, then turn off the heat. Then, you take out the basket to rinse with cold water and drain.
You can replace noodles with dry noodles like me if you like to eat soft, less chewy ones.
For noodles, you do not need to soak them in water first, when eating, just quickly boil them in boiling water to soften.
Onions are peeled, washed, and finely chopped.
Green onions cut off the yellowed leaves and roots, wash, and cut the scallions and onion heads separately. The scallions are cut into small pieces, and the head of the onion is split in half.
Put the onion head in the mortar, add 1 teaspoon of pepper and pound the onion head.
The accompanying vegetables pick the leaves, remove the branches and wash them thoroughly, then take out the basket to dry.
- Make meat sauce
Put the minced shrimp and lean meat in a bowl, then add 1/2 teaspoon ground pepper, 1 tablespoon seasoning, 1 teaspoon sugar, 1/2 teaspoon MSG, and 1/2 part red onion. minced and 1/2 tbsp cooking oil. Then mix well so that the meat and shrimp absorb the seasoning.
Next, you put the pot on the stove and add about 1 tablespoon of cooking oil. Wait for the oil to be hot, add 1/2 of the minced shallot and sauté until fragrant, then add the shrimp and meat mixture, mix well, and then close the lid. You adjust the heat to the lowest and cook for 10 minutes.
Small tip: You can add a little water to the pot of meat sauce so that the meat and shrimp are evenly distributed, avoiding clumping.
After 10 minutes, the meat sauce is cooked, turn off the heat, and put it in a bowl.
- Cooking broth
Using a pressure cooker, add 2 liters of water and the entire pork belly, add 1/2 teaspoon of salt and cook in the pressure cooker for 1 hour.
Small tip: If you don’t have a pressure cooker, use a regular pot to simmer the pork belly for at least 2 hours on medium heat to soften the pork belly.
After 1 hour, the spring is soft, you add the remaining minced shallot and the chopped onion head, then add 3 tablespoons of salt, 2 tablespoons of seasoning, 3 tablespoons of sugar, and 1 teaspoon of MSG and Cook for about 10 minutes more.
Then add the rest of the shrimp and cook for another 5 minutes. Taste again to suit your family’s taste and then turn off the stove.
After the broth has boiled again, you take a portion of dry hu tieu into a bowl, then, lightly pour the broth to make the noodles soft, then pour the broth into it, scoop out more shrimp, meat, and ham and sprinkle a little more. Chopped scallions and ground pepper on the surface to make Hu Tiu Nam Vang more attractive and delicious.
To make the noodle dish more delicious, you can serve it with 1 cup of super spicy chili sauce and raw vegetables.
If you want to have a bowl of noodle soup, just add a few boiled pork intestines and liver along with some garlic oil to fry on top of the bowl, it’s simple to have the right noodle dish.
Nam Vang noodle soup – Hu Tieu Nam Vang is finished with an extremely fragrant and rich flavor. The clear broth combined with the orange color of shrimp and green onion makes the dish more vibrant and attractive.
You should enjoy this noodle dish while it is still hot to ensure that you will feel the right taste and attractiveness.
Reference Source: https://vi.wikipedia.org/wiki/H%E1%BB%A7_ti%E1%BA%BFu_Nam_Vang