Hu Tieu Nam Vang

Name: Hu Tieu Nam Vang
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 1.5 L pork broth; 400 g hu tieu noodles; 150 g shrimp; 100 g liver; 2 celery stalks; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Hu Tieu Nam Vang captures the spirit of culinary exchange between Phnom Penh and Saigon, a dish born from the bustling streets and adapted into Vietnamese homes. Crafted with care, its preparation involves a harmonious balance of flavors, with salt measured instinctively and fat embraced generously. This is the home version, faithfully reflecting how a Vietnamese family would lay it out for a shared meal.

Expect a bowl that brims with savory pork broth, tender hu tieu noodles, plump shrimp, and rich liver, all lifted by the subtle crunch of celery. The dish is a sensory delight, offering a comforting warmth and layered textures, where each spoonful carries a hint of the cook's intuitive touch.

Ingredients

1.5 Lpork broth
400 ghu tieu noodles
150 gshrimp
100 gliver
2celery stalks
to tastefine sea salt

Method

Start by heating a large pot over medium heat and pour in the 1.5 L pork broth. Allow it to come to a gentle simmer. This will be the base for your Hu Tieu Nam Vang, infusing the dish with rich, savory flavors.
While the broth is warming, prepare the shrimp and liver. Peel and devein the 150 g shrimp, and slice the 100 g liver into thin strips. Add the shrimp to the simmering broth first, as they require less cooking time, and cook until they turn pink and opaque.
Next, add the sliced liver to the pot. Stir gently and let it cook until the liver changes from a raw pink to a light brown color, indicating it is cooked through. Be careful not to overcook, as liver can become tough.
Slice the 2 celery stalks into thin, diagonal pieces and add them to the pot. Allow them to simmer until they are tender but still retain a slight crunch, which will add texture to the dish.
In a separate pot, bring water to a boil and cook the 400 g hu tieu noodles according to package instructions until they are al dente. Drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
Add the cooked noodles to the broth, stirring gently to combine all the ingredients. Let the noodles soak in the flavors of the broth for a minute or two, ensuring they are heated through.
Taste the broth and adjust the seasoning with fine sea salt to your preference. The broth should be savory and balanced, enhancing the flavors of the shrimp, liver, and celery.
Serve the Hu Tieu Nam Vang hot, garnished with fresh herbs or a squeeze of citrus if desired, to add brightness and freshness to the dish. Enjoy this comforting meal with family or friends, sharing the warmth and flavors of a Vietnamese home-cooked meal.