Hu Tieu Nam Vang (Phnom Penh Noodle Soup)

vietworldkitchen.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: Broth:

6 pounds pork bones (neck, spine, or leg), in 2-inch pieces

5 quarts water

3 medium dried squid (2 ounces total), quickly rinsed

⅓ cup dried shrimp

1 large yellow onion, peeled and quartered

1-inch chunk yellow/golden rock sugar (about 1 ounce)

2 tablespoons salt

1 ¼ pounds pork loin, skin-on leg, or boneless shoulder, 2 by 4-inch pieces

subheading: Bowls:

¾ to 1 pound pork liver

⅓ cup Crispy Caramelized Shallot (reserve the cooking oil for cooking the garlic)

Canola or other neutral oil

3 tablespoons finely chopped garlic

½ pound ground pork, roughly chopped to loosen

¼ teaspoon salt

¼ teaspoon black pepper, plus extra for garnish

Cooked pork from the broth simmering

1 ½ to 2 pounds dried tapioca stick noodles or dried fettucine-size flat rice noodles (bánh pho), cooked in boiling water until al dente (5 to 7 minutes for the tapioca; 3 to 4 minutes for the rice noodles), drained, and flushed with cold water (keep tapioca stick noodles in a bowl of water to prevent sticking)

16 jumbo shrimp, peeled and deveined

subheading: Garnishes:

½ small bunch Chinese chives, cut into 1 ½-inch-long pieces (1 cup total)

1 small bunch Chinese celery, trimmed and cut into 1 ½-inch-long pieces (2 cups total)

2 cups bean sprouts (about ⅓ pound), picked over, washed, and drained well

2 or 3 hot Thai or serrano chiles, thinly sliced

2 or 3 limes, cut into wedges

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