Hu Tieu Nam Vang is a beloved noodle soup that beautifully blends Vietnamese and Cambodian culinary traditions, named after “Nam Vang,” the Vietnamese term for Phnom Penh. This dish features a rich pork bone broth with a hint of sweetness, paired with thin rice noodles (hủ tiếu), tender pork, shrimp, and a medley of toppings like quail eggs, liver, and fresh herbs. Popular in Southern Vietnam, especially in Ho Chi Minh City, it’s a comforting bowl that balances savory, umami flavors with the freshness of greens and a squeeze of lime. Often enjoyed as a street food, Hủ Tiếu Nam Vang reflects the cultural crossroads of the Mekong Delta, where flavors from Cambodia and Vietnam merge into something truly special. Let’s dive into this detailed recipe to recreate this iconic dish at home, capturing its authentic Southern flair.
Ingredients (Serves 4-6)
For the Broth
- 2 lbs (1 kg) pork bones (neck or knuckle)
- 1 lb (450 g) pork shoulder or pork butt
- 4.5 quarts (4.5 liters) water
- 1 medium daikon radish, peeled and cut into chunks (optional, for sweetness)
- 1 large yellow onion, peeled and halved
- 1 piece ginger (3 inches / 8 cm), halved lengthwise
- 1 tablespoon dried shrimp (optional, for umami)
- 1 tablespoon fish sauce (preferably Vietnamese, like Red Boat)
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 small piece rock sugar (about 1 oz / 30 g, for subtle sweetness)
- 1 teaspoon ground white pepper
- 1 tablespoon chicken bouillon powder (optional, for extra depth)
For the Toppings and Assembly
- 1 lb (450 g) dried hủ tiếu noodles (thin rice noodles, or use fresh if available)
- ½ lb (225 g) pork liver, thinly sliced (optional)
- ½ lb (225 g) shrimp, peeled and deveined
- 6-8 quail eggs, boiled and peeled (or substitute with 3-4 chicken eggs)
- ½ lb (225 g) ground pork
- 1 tablespoon minced garlic (divided)
- 1 tablespoon shallots, minced
- 1 tablespoon fish sauce (for ground pork seasoning)
- ½ teaspoon ground black pepper (for ground pork)
- 1 cup mung bean sprouts
- 1 bunch Chinese chives, cut into 2-inch pieces
- 1 small head lettuce, leaves separated
- 1 bunch cilantro, leaves and tender stems
- 4 scallions, green parts sliced, white parts finely chopped
- 1 lime, cut into wedges
- 2-3 Thai chilies, thinly sliced
- Fried shallots (store-bought or homemade)
- Chili oil or sriracha (optional)
For the Garlic Oil (Optional, for Extra Flavor)
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
Equipment
- Large stockpot (8-10 quarts)
- Fine-mesh skimmer
- Tongs
- Small skillet (for garlic oil)
- Large bowl for soaking noodles
- Fine-mesh strainer (for noodles)
Step-by-Step Recipe
Step 1: Prepare the Pork Bones and Initial Broth
- Clean the Bones: Rinse the pork bones under cold water to remove blood or debris. Place in a large stockpot, cover with water, and bring to a boil for 5-7 minutes. Skim off foam and impurities to ensure a clear broth.
- Rinse and Restart: Drain the water, rinse the bones, and clean the pot. Return the bones to the pot with 4.5 quarts (4.5 liters) of fresh cold water.
- Add Pork Shoulder: Add the pork shoulder to the pot. Bring to a gentle simmer over medium heat, then reduce to low. Partially cover and cook for 1 hour, skimming occasionally to keep the broth clear.
Pro Tip: A slow simmer is key for a clean, flavorful broth—avoid a hard boil to prevent cloudiness.
Step 2: Char the Aromatics
- Char Onion and Ginger: While the broth simmers, char the halved onion and ginger for smoky depth. Place them on a gas burner, charcoal grill, or under a broiler, turning until blackened (5-7 minutes).
- Add to Broth: Scrape off excess char, leaving some for flavor. Add the charred onion and ginger to the pot, along with the daikon radish (if using) and dried shrimp (if using).
Why Char? Charring adds a subtle smokiness that’s essential to Hủ Tiếu Nam Vang’s complex flavor. Learn more about Southern Vietnam’s culinary fusion at Saigon’s food culture.
Step 3: Season the Broth
- Add Seasonings: Stir in fish sauce, salt, sugar, rock sugar, ground white pepper, and chicken bouillon powder (if using). These create the broth’s signature savory-sweet balance.
- Simmer Longer: Continue simmering the broth for another 2-3 hours (total 3-4 hours), until the pork shoulder is tender and the broth is rich and fragrant. Skim occasionally to maintain clarity.
- Taste and Adjust: Taste the broth and adjust with more fish sauce, salt, or sugar if needed. It should be savory with a hint of sweetness, reflecting Southern Vietnamese preferences.
Step 4: Prepare the Pork and Toppings
- Remove Pork Shoulder: Take out the pork shoulder and let it cool. Slice thinly and set aside.
- Cook Ground Pork: In a small skillet, heat 1 teaspoon of oil over medium heat. Add 1 tablespoon minced garlic and shallots, sauté until fragrant (1-2 minutes), then add ground pork, 1 tablespoon fish sauce, and ½ teaspoon black pepper. Cook until browned and crumbled, about 5 minutes. Set aside.
- Blanch Liver and Shrimp: Bring a small pot of water to a boil. Blanch the pork liver for 1-2 minutes until just cooked (don’t overcook—it should be tender). In the same pot, blanch the shrimp for 1-2 minutes until pink and opaque. Set both aside.
- Prepare Quail Eggs: If not pre-boiled, boil the quail eggs for 4-5 minutes, cool in ice water, peel, and set aside.
Note: The variety of proteins—pork, liver, shrimp, and quail eggs—gives Hủ Tiếu Nam Vang its rich, multi-textured appeal.
Step 5: Make Garlic Oil (Optional)
- Heat Oil: In a small skillet, heat 3 tablespoons vegetable oil over medium heat.
- Fry Garlic: Add 2 cloves minced garlic and fry until golden and fragrant (1-2 minutes). Remove from heat and set aside to drizzle over the finished bowls.
Step 6: Prepare the Noodles and Garnishes
- Soak Noodles: If using dried hủ tiếu noodles, soak in warm water for 20-30 minutes until pliable. If using fresh, skip this step.
- Cook Noodles: Bring a pot of water to a boil. Cook the noodles for 2-3 minutes (or per package instructions) until al dente. Drain and rinse briefly under cold water to prevent sticking.
- Prep Garnishes: Arrange mung bean sprouts, Chinese chives, lettuce, cilantro, scallions, lime wedges, and Thai chilies on a platter. Have fried shallots and chili oil ready.
Fun Fact: The fresh garnishes reflect Vietnam’s love for balancing rich flavors with vibrant herbs. Dive deeper into this tradition at Vietnamese culinary traditions.
Step 7: Assemble the Bowls
- Portion Noodles: Divide the cooked noodles among large soup bowls (about 1 cup per bowl).
- Add Toppings: Top each bowl with slices of pork shoulder, a few pieces of pork liver, shrimp, quail eggs, and a spoonful of cooked ground pork.
- Ladle Broth: Bring the broth to a rolling boil, then ladle 2-3 cups of hot broth over each bowl, ensuring the noodles and toppings are submerged.
- Garnish: Drizzle with a teaspoon of garlic oil (if using), sprinkle with fried shallots, scallions, and a pinch of black pepper. Serve with the herb platter, lime wedges, chilies, and chili oil on the side.
Step 8: Enjoy the Hủ Tiếu Nam Vang Experience
Encourage diners to customize their bowl—add bean sprouts, chives, and herbs, squeeze in lime, and toss in chilies or chili oil for heat. Stir gently, slurp the noodles, and sip the broth to savor the harmonious blend of savory, sweet, and fresh flavors. It’s a true taste of Southern Vietnam’s street food culture, with a nod to its Cambodian roots.
Tips for Success
- Broth Clarity: Skim diligently and simmer gently for a clear, professional broth, even though Hủ Tiếu Nam Vang broth can be slightly cloudy.
- Protein Prep: Don’t overcook the liver or shrimp—they should be tender and succulent.
- Make Ahead: The broth can be made a day in advance and refrigerated. Skim off any fat before reheating.
- Noodle Texture: Cook noodles al dente, as they’ll soften in the hot broth.
Why Hủ Tiếu Nam Vang Matters
Hủ Tiếu Nam Vang is more than just a noodle soup—it’s a culinary bridge between Vietnam and Cambodia, showcasing the Mekong Delta’s rich history of cultural exchange. Whether you’re enjoying it at a bustling Ho Chi Minh City street stall or in your own kitchen, this dish brings warmth, comfort, and a burst of flavor in every bite. So gather your ingredients, channel the spirit of Southern Vietnam, and savor this soulful bowl
