Vietnamese Pork and Shrimp Noodle Soup (Hu Tieu) | stephaniehho
Vietnamese Pork and Shrimp Noodle Soup (Hu Tieu)
25 mins prepServes 1
A high-protein Vietnamese pork and shrimp noodle soup (Hu Tieu) recipe, offering 75g protein in one cozy, comforting bowl. Perfect for hitting your goals and cravings with protein-packed Asian eats.
- Fry shallots in avocado oil until golden. Strain and reserve both the crisp shallots (topping) and shallot oil (for broth).
- In a pot, place chicken thigh, beef bone broth, water, and a pinch of black pepper. Slowly bring to a gentle simmer (do not boil). Cover and cook 12–15 min, then turn off heat and let chicken rest in the hot broth for 5 min. Remove and slice across the grain.
- In another pot, sauté garlic and onion with 1 tsp reserved shallot oil until fragrant. Add ground pork and cook until lightly browned. Pour in the poaching broth, whisk in Quoc Viet seasoning, and simmer gently.
- Add shrimp, cook until pink.
- Boil quail eggs 4–5 min, peel. Blanch ho fun noodles until tender; blanch bean sprouts briefly.
- Assemble: noodles in a bowl, top with chicken, shrimp, pork, quail eggs, bean sprouts, and pickled jalapeños. Ladle hot broth over.
- Finish with scallions, black pepper, and the fried shallots.
