Hu tieu is pronounced 'hoo til' and is a noodle soup that contains slices of pork shoulder (or tenderloin), steamed tiger prawns, boiled quails eggs and mince pork. The broth is made from pork or chicken bones, plus ginger, onions, daikon (white radish) and seasoned with fish sauce and rock sugar.
The full name of the dish is Hủ tiếu Nam Vang - which indicates the Cambodian roots of this noodle soup as Phnom Penh, the capital of Cambodian is also known as Nam Vang.
1. We use 5mm wide flat rice noodles like the ones used in pho. There is a special type of hu tieu noodles which is tapioca based and are a lot firmer than the 100% rice ones. Egg noodles can also be used, see images below
2. Pork shoulder or tenderloin is marinated overnight with five spice powder, garlic and soya sauce. This boneless pork is boiled, left to cool slightly and then thinly sliced
3. Tiger prawns are peeled, deveined and swiftly steamed
4. Fresh herbs: Chopped spring onions and coriander
5. Chillies, a squeeze of lime juice, fried chopped garlic in oil (complements the ginger flavour of the broth) are added to the bowl along with bean sprouts and Chinese celery
This bowl of hu tieu does not have boiled quails eggs and mince pork fried with onions, as this is just a matter of preference - we think it's quite heavy to put all this, along with the prawns and sliced pork. Occasionally we put the mince pork, so photos will be posted here if we make this type of hu tieu again.
Hu tieu with egg noodles:
Also see our little food animation of Hu tieu.