Hủ tiếu (Vietnamese rice noodle soup) with dried hủ tiếu noodles

Method

1. Blanch and rinse the bones

   You will need: Large pot, colander, pork bones and clean water

   Rinse bones in lightly salted water, blanch in boiling water for a few minutes and discard the water. Rinse bones and pot for a clearer broth.

   Tip: Skim scum while blanching and rinse residue from the bones.

   

2. Simmer the broth

   You will need: Clean pot, blanched bones, dried shrimp and squid, daikon, onion and water

   Add bones and water at about 1:3, plus 1/2 tsp salt and 1 tsp seasoning powder. Bring to a boil, skim continuously for 10–15 minutes, then reduce heat and simmer 2–3 hours until bones are tender.

   Tip: Keep at a gentle simmer and skim to help prevent cloudiness.

   

3. Cook the dried shrimp and aromatics

   You will need: Dried shrimp, dried squid, daikon, onion and broth pot

   After about 30 minutes, remove dried shrimp, toss with a little pepper and salt, then return it with dried squid, daikon, salted radish and onion. Bring back to a boil, skim, and simmer until fragrant.

   Tip: Keep the heat low for a gentle simmer and clear broth.

   

4. Season broth and cook minced pork

   You will need: Broth, minced pork, fish sauce, rock sugar, salt, pepper and thermometer

   Season broth with 1/2 tsp salt, 1 tsp rock sugar, 1 tsp MSG, 1 tbsp fish sauce and 1 tsp seasoning powder; taste and adjust. Mix minced pork with a little preserved mustard greens, pepper, MSG and salt, add about two ladles of broth and simmer about 5 minutes. Check it reaches 71°C.

   Tip: Do not substitute cooking time for checking minced meat’s internal temperature.

   

5. Soften dried hủ tiếu noodles

   You will need: Boiling water, colander and Thanh Tuấn dried hủ tiếu noodles

   Soak noodles in clean water according to packet directions until soft and bendable. Blanch in boiling water, taste a strand and remove when just tender; drain.

   Tip: If cooking noodles in the broth, check often and stop when just tender.

   

6. Finish and serve the soup

   You will need: Bowls, softened noodles, minced pork, hot broth and accompaniments

   Divide noodles and pork among bowls. Ladle over hot broth with some daikon, dried shrimp and squid. Add accompaniments and serve immediately.

   Tip: Add broth just before serving so noodles remain pleasantly chewy.

   

Use a thermometer to check minced pork reaches 71°C. Refrigerate leftovers within 2 hours in shallow containers at 4°C or below.