Hu Tieu

Name: Hu Tieu
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-seafood broth; 400 g hu tieu noodles; 200 g shrimp; 150 g pork; 2 celery stalks; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Hu Tieu traces its roots to the bustling kitchens of the Mekong Delta, where each family has its own cherished version. Traditionally enjoyed as a morning meal or a comforting lunch, this dish is a staple in Vietnamese households. The home-cooked version captures the essence of shared tables, with recipes passed down through generations, often adjusted by instinct rather than strict measurements.

The dish delivers a harmonious blend of flavors, where the rich, savory pork-seafood broth envelops springy hu tieu noodles. Generously-sized shrimp and tender pork slices add depth, while celery brings a refreshing crunch. Seasoned by hand, the salt enhances but never overpowers, creating a comforting yet vibrant bowl of soup that invites everyone to enjoy.

Ingredients

1.5 Lpork-seafood broth
400 ghu tieu noodles
200 gshrimp
150 gpork
2celery stalks
to tastefine sea salt

Method

Begin by preparing the pork and shrimp. Slice the 150 g pork thinly, ensuring even pieces for consistent cooking. Peel and devein the 200 g shrimp, leaving the tails on for added flavor. Set both aside, ready to add to the broth later.
In a large pot, bring 1.5 L of pork-seafood broth to a gentle simmer over medium heat. This will be the base for your Hu Tieu, so ensure it's fragrant and clear. If needed, skim off any impurities that rise to the surface to maintain clarity.
Add the sliced pork to the simmering broth. Allow it to cook until it turns opaque and tender, which should take a few minutes. This step infuses the broth with a rich, meaty flavor while cooking the pork through.
Next, introduce the shrimp to the pot. Let them cook until they turn pink and firm, indicating they are perfectly done. Be careful not to overcook, as shrimp can become rubbery if left in the heat too long.
Slice the 2 celery stalks thinly and add them to the broth. Allow them to simmer until they are just tender, contributing a subtle crunch and freshness to the dish.
In a separate pot, cook the 400 g hu tieu noodles according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process and remove excess starch.
Add the cooked noodles to the broth, stirring gently to combine. Allow them to soak up the flavors of the broth for a few minutes, ensuring they are well coated and heated through.
Taste the broth and adjust with fine sea salt to your preference. Remember, the salt should enhance the natural flavors of the ingredients without overpowering them.
Serve the Hu Tieu immediately, ensuring each bowl contains a generous portion of noodles, pork, shrimp, and celery. This dish is best enjoyed hot, with the table set for sharing, as is traditional in Vietnamese home cooking.