Vietnamese Seafood and Pork Noodle Soup (Hủ Tiếu)

What is Hủ Tiếu?

Hủ tiếu is a beloved Southern Vietnamese noodle soup with a clear, light, and naturally sweet pork broth. The broth gets its depth from pork bones, daikon radish, onion, and dried shrimp and squid, simmered low and slow for about three hours.

Each bowl is customizable: clear or pho noodles topped with sliced pork, shrimp, squid, quail eggs, sautéed ground pork, and fresh herbs. Serve with fresh lettuce, bean sprouts, chives, limes, and Thai peppers on the side so everyone can build their bowl the way they like it.

Vietnamese Seafood and Pork Noodle Soup (Hủ Tiếu)

Print Recipe

Cook Time 3 hours hrs

Servings 4 bowls

Ingredients

For the broth

• 1.25 lb pork leg or shoulder parboiled and cleaned
• 3 lb pork neck bones parboiled and cleaned
• 1 tablespoon salt
• 12 oz daikon radish
• 1 large white onion halved
• 0.5 oz dried shrimp
• 0.5 oz dried squid
• 1 medium rock sugar

To season the broth

• 1 tablespoon chicken powder
• 1 tablespoon fish sauce
• ½ tablespoon sugar

Noodle bowl toppings

• 1.5 lb clear or pho noodles
• 2 tablespoon fried garlic
• ½ cup green onions and cilantro chopped
• 1 lb shrimp boiled
• ½ lb squid boiled and sliced
• ½ lb pork liver and/or pork heart boiled and sliced
• 12 quail eggs boiled and peeled
• 1 bunch chives sliced into 1" pieces
• ½ lb ground pork sautéed with 2 cloves minced garlic

To serve

• 1 head fresh lettuce
• 8 oz bean sprouts
• extra chives
• 2 limes cut into wedges
• 3-4 fresh Thai peppers sliced

Instructions

• Add all the broth ingredients to a 6 qt pot and fill the pot with cold water. Bring to a boil over high heat.
• Once it starts to boil, lower the heat to a simmer. Skim off any impurities that form at the top of the broth.
• After 1 hour, remove the pork shoulder/leg from the broth and let it cool in a bowl of cold water. Once cooled, pat dry and slice thinly. Store in a container and set aside.
• Let the broth continue to simmer with the bones and aromatics for another 2 hours (3 hours total). Then use a strainer to remove and discard the bones, onion, daikon, dried shrimp, and squid.
• Add water as needed so you have 3 qt of broth (about half the pot). Season with 1 tablespoon chicken powder, 1 tablespoon fish sauce, and ½ tablespoon sugar. Taste and adjust to your liking.
• Cook your noodles according to the package instructions. Assemble each bowl with your choice of toppings.
• Ladle the hot broth over the noodles and toppings. Serve with a side of fresh lettuce, bean sprouts, extra chives, limes, and fresh Thai peppers.