Hu Tieu My Tho

4.75 from 4 ratings

A Vietnamese noodle soup made with a pork based broth served with tapioca noodles, seafood, and a variety of herbs.

Prep Time30

Cook Time2

Course: Main Course

Cuisine: Vietnamese

Keyword: hu tieu, hu tieu my tho

Servings: people

Calories: 1087kcal

Soak the dried shrimp for 10 minutes. Set aside.
Next make the broth! Add pork to a large soup pot and cover with water until it just covers the pork. Bring to a boil and boil for 2-3 minutes. Remove from the heat.
Place the pork on a plate and pour out the water. Rinse the pot and add the pork back to the pot. Cover with fresh water until it just covers the pork. Add the onions, dried shrimp, and daikon. Bring to a boil and simmer for 2 hours.
While the broth is cooking, cook your tapioca noodles and prepare your toppings. Mince the cilantro and green onions. Boil your eggs. Set it all aside.
After 2 hours, add the chicken broth, salt and sugar. Taste the broth for seasoning and add more salt if it tastes bland.
The broth should be done at this point. The last step is to cook your seafood toppings - shrimp, squid, octopus, fish balls, and imitation crab. Bring the broth to a boil. Using a ladle or any large spoon, scoop spoonfuls of each topping and hold them under the boiling broth until they are cooked through. Once cooked, set them aside in a bowl. Repeat this process until all your seafood is cooked. The reason we don’t leave the toppings in the broth is because we don’t want them to overcook.
Now you can prepare your noodle bowls! Add some of the tapioca noodles to a bowl. Top with the cooked seafood, bean sprouts, chives, cilantro, green onions, boiled eggs, and fried shallots.

The topping list can look intimidating, so feel free to pick and choose the toppings you want. You can use as many or as little as you want.
Make the broth the night before for the best flavor - It's just a known fact that broth tastes better the next day. So if you have time, make the broth the night before and let it sit over night. The flavor from the pork and aromatics will permeate your broth while it sits, making it super flavorful.