Archive for the 'Mi / Hu Tieu Bo Vien' Category

Hủ Tiếu Mì – Vietnamese Pork Noodle Soup

Hu Tieu Mi - Vietnamese Pork Noodle Soup

One of my culinary goals this year was to stop being such a wuss about preparing Vietnamese noodle soups at home. Four months and some change into 2012, I’m stoked to have mastered Bò Kho (Vietnamese beef stew), Bún Riêu Cua (Vietnamese crab and tomato soup), and most recently, Hủ Tiếu Mì (Vietnamese Pork Noodle Soup).

This most recent accomplishment coincided with my eldest cousin moving into town. Hủ Tiếu Mì is his absolute favorite noodle soup, and he requested that I make a huge vat of it just as soon as he arrived. He also asked for wontons to go with it, but that will be for another time. I need to concentrate on and conquer one dish at a time.

To learn the ins and outs of this Chinese-influenced noodle soup, I sought assistance from my aunt Thao. Something that she mentioned more than once was the importance of having a clear soup. To achieve this, the pork bones used to make the broth needs to boiled and cleaned, and one has to be diligent about skimming off any fat or foam that rises to the surface. Clear broth. Full bellies. Can’t lose.

This recipe makes about a dozen bowls worth, which is just about perfect in my mind. My cousin came over twice for dinner along with his fiancee and took leftovers for breakfast the following morning. Making a tremendous amount of food and having family over to enjoy it made me feel like I was continuing our family’s great tradition of nourishing and over-stuffing. This is what Vietnamese food is all about.

For broth

  • 6 pounds pork bones (neck or spine—Grandma says that spine is tastiest)
  • 1 daikon, peeled, trimmed, and cut in half or thirds
  • 1 cup dried shrimp or 2 dried cuttlefish
  • 7 tablespoons salt
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1/2 tablespoon monosodium glutamate (optional)

For toppings and garnish

  • 1.5 pounds ground pork
  • 1.5 pounds pork shoulder/butt
  • 2 bunch scallions, chopped
  • Salt
  • Pepper

For noodles

Make broth

Hu Tieu Mi - Vietnamese Pork Noodle Soup

Place the pork bones in a large stockpot. Fill the stockpot with enough water to cover the surface of the bones and bring to a boil. The pork bones will have some impurities that need to be washed away, so once the water comes to a boil, discard it and collect the bones in a colander.

Hu Tieu Mi - Vietnamese Pork Noodle Soup

One by one, rinse the bones to remove any scum. The cleaner the bones, the clearer the broth will be.

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Saigon Dinner Crawl: Squeaky Meatballs, Sesame Sludge, Spicy Duck Tongues, and More

Mai Xuan Canh - Ho Chi Minh City

The Astronomer and I met up with our friends Chris and Ann for a belly-busting food crawl on our second night in Saigon. We kicked things off in familiar fashion with steaming bowls of noodle soup, but soon moved on to novel delicacies including spicy duck tongues and goopy hard-boiled eggs.

As much as I love revisiting my old haunts in this city, it was a welcome change of pace to be introduced to new grubbin’ spots. It’s an endless feast up in here.

Truong Thanh - Ho Chi Minh City

After meeting at our hotel, the four of us headed to an alleyway nearby for the first of three courses. Chris is a huge fan of the bo vien (beef meatballs) served at Truong Thanh and insisted that we begin the crawl there.

The food served at Truong Thanh is prepared outdoors on a cart, while patrons are seated in a sparse and well-lit dining room two paces away. Chris and Ann took the lead and placed the orders. The Astronomer and I kicked back and relaxed.

Truong Thanh - Ho Chi Minh City

The restaurant’s signature dish is a simple and satisfying combination of mi (Chinese egg noodles) or hu tieu (wide rice noodles) with meatballs, bean sprouts, basil, and saw-tooth herb. The broth is the same for both types of noodles, porky and mild.

The highlights of the bowl were the squeaky meatballs. Eaten on their own I found them to be quite plain, but dipped in the sate oil, chili sauce, and hoisin sauce served alongside, the flavors popped just a little more.

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