Authentic Hu Tieu Nam Vang Recipe

Directions

• 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.
  Outward remittance:
  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.
• Complete
  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.