Hanoi
Guided tour · 3h 30m
Hanoi: Guided Food Tour with Train Street Visit
Taste some of the favorite daily food of the locals on a Hanoi walking tour. Grab a coffee along a railway track as you watch a train pass by, stroll...
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History
Hu tieu Nam Vang, literally Phnom Penh noodles, travelled with Teochew Chinese and Cambodian migrants and settled deep into the food of Cho Lon and southern Saigon. The broth is lighter and sweeter than pho, built on pork bones and dried seafood, and the noodles are a firmer, more translucent rice noodle. The dish is endlessly customisable, ordered nuoc for soup or kho for the dry version with the broth alongside, and topped with whatever the stall offers, from prawns and quail eggs to liver and minced pork. It is a District 5 and 6 signature that has spread across the whole city.
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Common allergens: Shellfish, Fish, Egg
Make it at home
Ingredients
- 1kg pork bones
- 30g dried squid or dried shrimp
- 1 onion and 2 dried daikon pieces
- 2 tbsp rock sugar, fish sauce to taste
- 400g hu tieu noodles (chewy clear rice noodles)
- 200g pork loin, poached and sliced
- 12 prawns, poached
- 12 quail eggs, boiled
- Garlic oil, fried shallots, chives and bean sprouts to serve
Method
- Blanch the pork bones, rinse, then simmer with the dried squid, onion, daikon and rock sugar in 3 litres of water for 2 hours, skimming.
- Season the strained broth with fish sauce; keep it clear and lightly sweet.
- Cook the hu tieu noodles until chewy, then rinse.
- For the dry version, toss the noodles with a spoon of garlic oil and fried shallots in each bowl.
- Top with sliced pork, prawns and quail eggs, scatter chives and serve the hot broth in a bowl on the side, with bean sprouts.
Tip from the editors. Dried squid is what separates hu tieu Nam Vang from pho; do not skip it, and toast it lightly before it goes in the pot.
Where to eat hu tieu nam vang
Hu tieu Nam Vang in Ho Chi Minh City
Chu Se ★ 4.0
Chu Se is one of District 1's premier hu tieu spots, ladling the clear pork-bone broth of hu tieu Nam Vang over chewy noodles with pork and shrimp.
OrderHu tieu Nam Vang, the dry version with broth on the side.
TipOrder it kho, dry, with the broth alongside, to taste the noodles the way regulars do.
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