Hủ Tiếu

(Vietnamese Pork & Seafood Noodle Soup)

Ingredients

Broth

• 3–4 lb pork bones (neck bones or leg bones), rinsed and parboiled to keep broth clear

• 1 yellow onion, halved

• 1 small daikon, cut into chunks (optional but classic)

• 1/4 cup dried shrimp, soaked and drained

• 1–2 small dried squid or cuttlefish, lightly toasted until fragrant

• 14–16 cups water (about 3.5–4 L), more as needed

• 2–3 tbsp fish sauce, to taste

• 1–2 tbsp sugar or rock sugar, to balance

• 1–2 tsp salt, to taste

• Optional: 1–2 tsp chicken bouillon powder for extra body

Toppings

• 1/2 lb ground pork

• 1 tbsp neutral oil

• 1 tbsp minced garlic or shallot

• 1–2 tsp fish sauce

• 1 tsp sugar

• 1–2 tsp habaNANO seasoning or hot sauce (for the ground pork)

• 8–12 medium shrimp, peeled and deveined

• 1/4–1/2 lb squid or fish balls, optional

• 4–6 quail eggs, boiled and peeled (optional but very hu tieu)

• 1/2 lb pork loin or shoulder, simmered in broth then thinly sliced (optional)

Noodles & garnish

• 1–1.5 lb hu tieu noodles (chewy tapioca noodles) or thin rice noodles, cooked per package

• Bean sprouts

• Chinese celery or regular celery leaves, chopped

• Green onions, thinly sliced

• Cilantro, chopped

• Fried shallots and/or fried garlic

• Lime wedges

• Fresh chili slices or pickled jalapeños

HabaNANO chili oil (finishing)

• 2–3 tbsp habaNANO hot sauce or seasoning (2 for medium, 3 for hot)

Instructions

1. Make a clear pork‑seafood broth

• Parboil pork bones: cover with water, bring to a boil 5–8 minutes until foam rises, then drain and rinse bones well. This keeps the broth clear.

• In a clean large pot, add blanched pork bones, onion, daikon chunks, soaked dried shrimp, toasted dried squid, and 14–16 cups water.

• Bring to a boil, then reduce to a gentle simmer. Skim any foam.

• Simmer 2–3 hours, partially covered, topping up water as needed so bones stay submerged.

• Strain out solids or simply remove bones and aromatics, keeping any meaty bones aside if you want them as toppings.

• Season the broth with fish sauce, sugar, salt, and optional bouillon to taste: you want a clear, savory, slightly sweet pork‑seafood flavor. Keep hot.

2. Make the habaNANO ground pork topping

• Heat 1 tbsp oil in a small pan over medium heat. Add minced garlic or shallot and sauté until fragrant.

• Add ground pork and cook, breaking it up.

• Season with fish sauce, sugar, and 1–2 tsp habaNANO so the meat has a gentle spicy kick without turning the whole soup red. Cook until liquid reduces and pork is just slightly saucy. Set aside.

3. Prep shrimp, squid, quail eggs, and optional sliced pork

• Poach shrimp and squid/fish balls in the simmering broth for 2–3 minutes until just cooked, then remove and set aside so they don’t overcook.

• Boil quail eggs 4–5 minutes, cool, peel, and set aside.

• If using a small piece of pork loin or shoulder, simmer it in the broth until just cooked, chill briefly, then slice thinly.

4. Make habaNANO chili oil

• Gently warm 3 tbsp neutral oil in a small pan over low–medium heat.

• Turn off the heat and stir in 2–3 tbsp habaNANO. Let infuse at least 5–10 minutes.

• Pour into a small bowl or jar for the table. This stays as a finishing garnish so each person can adjust their own heat level.

5. Cook noodles and prep garnishes

• Cook hu tieu or rice noodles according to package directions until just tender but chewy. Rinse quickly under warm water to remove excess starch and keep them from clumping.

• Arrange bean sprouts, chopped celery leaves, green onions, cilantro, fried shallots, limes, chilies, and habaNANO chili oil on the table.

6. Assemble bowls
For each bowl:

• Add a portion of noodles.

• Top with a spoonful of habaNANO ground pork, a few shrimp, squid/fish balls, sliced pork (if using), and a quail egg or two.

• Scatter on bean sprouts, celery leaves, green onions, cilantro, and fried shallots.

• Ladle in hot clear broth until noodles are just submerged, pouring some directly over the herbs to release their aroma.

7. Serve with habaNANO

• Serve immediately with lime wedges, fresh chili, and the habaNANO chili oil.

• Suggest:

• Mild: a few drops of habaNANO oil per bowl

• Medium: 1–2 tsp habaNANO oil per bowl

• Hot: 2–3 tsp habaNANO oil plus a bit more splashed on the noodles