Top 10 Delicious Hu Tieu Dishes with Simple Recipes to Try at Home

Ingredients:

• Crab (500g)
• Dry Hu Tieu noodles: 6 pieces (you can use fresh or packaged Hu Tieu noodles)
• Pork bones: 500g
• Ground pork: 150g
• Quail eggs: 30
• Chicken egg: 1
• Carrot: 100g
• Daikon radish: 100g
• Green onions, water spinach, cilantro, bean sprouts, chives, fried shallots, chopped shallots
• Seasonings: sugar, pepper, seasoning powder, salt, etc.

Tools: pot, meat grinder, bowl, etc.

Preparation:

• Step 1: Prepare the crab
  • To clean the crab: After purchasing the crab, place it in a large basin of water and stir vigorously to remove dirt and debris from the crab's body. Remove the apron and mouth of the crab, then soak the body and meat in a saltwater solution to expel any worms or parasites.
  • Finally, rinse the crab thoroughly with water. Once cleaned, separate the crab roe, then grind the crab in a meat grinder or use a mortar to crush it finely.
  • Once ground, place the crab in a bowl and add 1 liter of water, stirring to loosen the crab meat.
  • Next, strain the crab mixture through a sieve, discarding the solids. Pour the remaining mixture back into the bowl and add another liter of water, stirring again.
  • Strain the crab once more to obtain a clear crab broth.

• Step 2: Prepare other ingredients:
  • Blanch the pork bones in boiling water for a few minutes, then rinse with cold water.
  • Wash and peel the daikon radish and carrot, cutting them into 0.5 cm thick slices.
  • Boil the quail eggs for about 5 minutes, then place them in cold water to cool quickly. Peel the eggs afterward.
  • Wash the green onions, cilantro, and water spinach, then chop them finely. Set the green onion roots aside.
  • For the dry Hu Tieu noodles, separate the strands and soak them in cold water for 5-10 minutes. Blanch them quickly in boiling water with a pinch of salt to prevent sticking, then remove and place the noodles in a bowl of cold water for about 2 minutes to cool.
  • Place the crab broth back in the pot and add the pork bones, simmering for 30 minutes.
  • Next, add the daikon radish and carrot to the pot.
  • Add 1/2 tablespoon of salt, 1 tablespoon of seasoning powder, and 1/2 tablespoon of sugar, stirring well and cooking for another 10 minutes.

• Step 4: Steam the crab cake:
  • Mix the crab meat with the ground pork, adding 1/2 tablespoon of seasoning powder, 1/2 tablespoon of sugar, and 1/2 tablespoon of ground pepper. Stir the mixture well.
  • Add the crab roe, 1 raw chicken egg, and finely chopped shallots to the mixture, then continue stirring.
  • Shape the mixture into a cake and steam it for about 15 minutes. Once the crab cake is cooked, remove it from the steamer.
• Step 5: Finish and garnish the dish:
  • Season the broth to suit your family's taste, adding the green onion roots for extra flavor.
  • In a bowl, add some chives, Hu Tieu noodles, quail eggs, fried shallots, fresh herbs, and the crab cake.
  • Finally, sprinkle some ground pepper on top and pour the hot broth over the noodles. Your delicious bowl of crab Hu Tieu is now ready to enjoy!
• Result: When you eat this dish, you will enjoy the aroma of fried shallots, fresh herbs, the savory and sweet crab broth, the chewy Hu Tieu noodles, and the soft and rich crab cake. This nutritious and delicious crab Hu Tieu is easy to prepare—perfect for your family to enjoy together!

Ingredients:

• 1kg pork bones (or 1kg pork ribs)
• 1 piece of pork meat, about 500g to 1kg, lean
• 2 white radishes
• 4 carrots
• 1 small bowl of shiitake mushrooms (or any type of mushrooms you prefer)
• 1-2 tablespoons of dried mustard greens
• Several onions
• 1 pack of dry noodles
• ½ small cup of dried shrimp
• Green onions, cilantro, bean sprouts, lime, chili
• Seasonings: pepper, rock sugar, white sugar, sea salt

Cooking Method:

• Soak noodles in warm water to soften.
• Blanch pork bones in boiling water, then wash them clean. Boil another pot of water, then add the bones, 2 tablespoons of sea salt, a small piece of rock sugar (or 2 tablespoons of white sugar if not available), one peeled onion, and dried shrimp. Simmer for about 30 minutes, skimming off the foam.
• Wash and tie the pork into a bundle, then add it to the broth to boil until fully cooked. Tying the meat helps retain more flavor than directly boiling it.
• After an hour, add 1-2 tablespoons of dried mustard greens and the white radish and carrots cut into 0.5 cm pieces. Continue simmering until the pork becomes tender, then remove the pork. Soak the shiitake mushrooms, cut them into halves, or use other mushrooms, wash them with salt, and add them to the pot.
• Once the broth is rich and flavorful, remove the pork and test it by skewering it. If it’s juicy and pink, it’s ready. Cut the pork in half.
• Heat oil in a pan, smash a garlic clove, and add the pork to fry until golden and fragrant.
• Slice the pork thinly and place it on a plate, covering with plastic wrap to keep it moist.
• In a separate pan, heat oil to medium, chop onions finely, and fry them until crispy. Once done, drain the oil and reserve the fried onions in a small bowl, storing the cooled oil for later use.
• Rinse the green onions, cilantro, bean sprouts, lime, and chili, then prepare them on a tray.
• When ready to serve, bring a pot of water to a boil to soften the noodles. Place the noodles into a bowl, then toss with 1-2 tablespoons of fried onions to prevent clumping. Add the sliced pork, green onions, cilantro, and chives if desired. Pour in the broth and sprinkle with pepper for added aroma.

Ingredients:

• Brown rice noodles: 500g
• Chervil: 1 small bunch
• Straw mushrooms: 50g
• Carrot: 1 medium-sized
• Chicken leg mushrooms: 30g
• Spring onions: 5-10 stalks
• Reishi mushrooms: 30g
• Vegetable broth: 1 liter
• Enoki mushrooms: 30g
• Vegetarian seasoning: seasoning powder, pepper, salt, cooking powder, sugar, etc.

Preparation Steps:

• Step 1: Prepare the ingredients:
  • Peel and wash the carrot, optionally cutting it into a flower shape with five petals for aesthetic appeal, then slice it thinly.
  • Remove the stems from the mushrooms, wash them, and let them drain. Slice the chicken leg mushrooms thinly, cut the straw mushrooms in half (or leave whole if small), slice the reishi mushrooms into thin strips, and simply remove the roots from the enoki mushrooms and wash them.
  • Wash and chop the spring onions and chervil.

• Step 2: Cook the noodles:
  • Bring 1 liter of vegetable broth to a boil, then season to taste and add the carrots and mushrooms. Cook until tender.
  • Boil the brown rice noodles in hot water to soften, then place them in a large bowl. Pour the hot broth over the noodles, sprinkle with spring onions and chervil, and serve. You can also add lettuce, herbs, and bean sprouts on the side according to your preference.

Ingredients:

• Rice noodles: 500g
• Shiitake mushrooms: 200g
• Taro root: 100g
• Wonton wrappers: 100g
• Sweet potato: 100g
• Tofu (firm): 300g
• Carrot: 100g
• Pear: 150g
• White radish: 100g
• Spring onions: 80g
• Chinese cabbage: 100g
• Seasoning: vegetarian stock powder, sugar, vegetable oil, pepper, salt, MSG, etc.
• Sweet corn: 200g
• Water: 2 liters

Preparation Steps:

• Step 1: Prepare the ingredients:
  • Wash and peel the taro root and sweet potato, then cut into cubes.
  • Peel and wash the carrot and white radish.
  • Cut the Chinese cabbage into 1-2.5 cm pieces after removing the root.
  • Clean the spring onions and remove the roots.
  • Wash the sweet corn and cut it into 5-6 cm thick rounds.
  • Optionally, prepare some fresh herbs or lettuce for garnish.

• Step 2: Prepare the wonton filling:
  • Steam the taro root and sweet potato until soft. Then mash them in a bowl.
  • Finely chop the spring onions and 100g of shiitake mushrooms, then add to the mashed taro and sweet potato. Season with vegetarian stock powder, sugar, and other seasonings to taste. Mix until smooth.
  • Use this mixture to fill the wonton wrappers. For easier folding, dampen the edges of the wrappers with a little water, then fold and twist to seal the dumplings.
  • Heat oil in a pan and fry the wontons until golden brown.
  • Cut the tofu into cubes and fry along with the wontons until crispy.
• Step 3: Prepare the broth for the soup:
  • Peel and cube the pear. Add the sweet corn, pear, and spring onions to a pot with 2 liters of water. Bring it to a boil, then simmer for about 60 minutes over medium heat to extract the flavors.
  • Skim off any foam during the boiling process to keep the broth clear and flavorful. You can also carve the carrot and radish into flower shapes or any design you prefer, then slice them into thin rounds.
  • After simmering for 60 minutes, remove the sweet corn and pear, then add the carrots, radish, Chinese cabbage, and shiitake mushrooms to the broth. Continue to cook for another 25 minutes and season to taste.

• Step 4: Prepare the noodles:
  • Briefly blanch the rice noodles in hot water or pour some of the prepared broth over them for 1-2 minutes. Drain them well.
  • For best results, cut the noodles into shorter lengths (20-30 cm) to prevent them from sticking. You can also soak the noodles in cold water for 2-3 minutes to help soften them faster.
  • Once the noodles are ready, place them in a bowl, top with the fried tofu, wontons, and crispy spring onions. Pour the hot broth over the noodles and enjoy. For extra flavor, serve with fresh herbs, lettuce, or bean sprouts on the side.

Ingredients: For 4 servings

• 500g Pho noodles
• 600g pork bones
• 400g beef
• 100g pork sausage
• 2 onions
• 1 carrot
• 1 white radish
• 2 stalks of green onion
• 2 shallots
• 5 cloves of garlic
• 2 stalks of coriander
• 50g bean sprouts
• 1 chili pepper
• 50g chives
• Some lettuce leaves
• 1 tablespoon of rock sugar
• 2 tablespoons fried shallots
• A little bit of lime juice
• Seasoning (salt, pepper, seasoning powder)

Tools required: Pot, meat grinder, knife, cutting board, bowl,...

Preparation steps:

• Prepare the beef:
  • To remove dirt and odor, soak the beef in water with a little salt and lime juice for about 5-10 minutes, then rinse it thoroughly and set it aside to drain.
  • Next, slice the beef into thin pieces.
• Prepare other ingredients:
  • Peel and crush garlic and shallots. Slice the chili pepper.
  • Peel and wash the carrot and white radish, then cut them into round slices about half a finger thick.
  • Peel the onion, wash it clean. Cut the green onion and coriander into small pieces.
  • Soak bean sprouts and chives in saltwater for 5-10 minutes, rinse well, and set aside. Chop the chives into 2 small finger lengths.
  • Soak the pork bones in saltwater for 10 minutes, then rinse well and drain.
  • Boil a pot of water with 1 tablespoon of salt, then briefly blanch the pork bones for 3 minutes. Remove and rinse with cold water.
• Grind the beef:
  • Add beef, crushed garlic, and shallots into a meat grinder. Add 1/2 tablespoon of ground pepper, 1/2 tablespoon of seasoning powder, and 1 tablespoon of rock sugar. Turn on the grinder and grind until the beef is finely minced.
  • Once minced, add 100g of pork sausage and grind again until you get a smooth, consistent mixture.
  • Place the mixture onto a plate, cover it with plastic wrap, and chill in the freezer for about 20 minutes.
• Shape the beef balls and cook:
  • After 20 minutes, remove the beef mixture from the freezer.
  • Wet your hands, then take a portion of the beef mixture and roll it into a round ball.
  • Repeat until all the mixture is used up.
  • Bring 500ml of water to a boil, then gently drop the beef balls into the pot and cook over medium heat until the balls float. Add 1/2 tablespoon of seasoning powder, stir well, and cook for another minute for the beef to absorb the flavor.
  • Once done, remove the beef balls and place them into a bowl of ice water for 5-10 minutes.
• Prepare the broth:
  • In a pot, add 2 liters of water and the pork bones. Bring it to a boil over medium heat.
  • Once boiling, add the carrot, white radish, and onions. Reduce heat and let it simmer for 1 hour to extract all the flavors from the bones and vegetables.
  • Pour the water used to cook the beef balls into the pot with the bone broth.
  • Then add half of the beef balls to the pot (save the rest for garnish). Add 2 tablespoons of seasoning powder, 1 tablespoon of sugar, stir well, and simmer for another 5-10 minutes. Taste and adjust seasoning to your liking.
• Prepare the pho noodles:
  • Boil a pot of water and blanch the pho noodles for about 2 minutes. Then quickly transfer the noodles to cold water for 5 minutes to stop the cooking process.
  • Drain the noodles and set aside.
• Serving:
  • Place chives and bean sprouts into a bowl, then add the pho noodles. Pour over the broth and beef balls. Garnish with chopped green onions, coriander, chili slices, and fried shallots. Enjoy your delicious bowl of beef ball pho!

Ingredients: For 3 people

• 400g beef (choose lean or fatty cuts with some tendon)
• 1 fresh coconut
• 6 shallots
• 2 garlic cloves
• 1/2 lime
• 80g beef stew seasoning mix (1 packet)
• 3 lemongrass stalks
• 150g carrots
• 100g onion
• 100g rice noodles
• 300g fresh herbs (basil, cilantro, and bean sprouts)

Instructions:

• Preparation:
  • Peel and chop the shallots and garlic finely.
  • Wash and crush the lemongrass, cut into 5cm pieces.
  • Wash the beef and cut into bite-sized pieces.
  • Rinse the noodles and drain.
  • Peel the onion and cut into wedges.
  • Peel and slice the carrots.
  • Rinse the herbs and bean sprouts with water, soak in salted water for 10 minutes, then rinse and drain.
  • Chop the green onions finely.
  • Extract the coconut water from the coconut.
• Marinating the Beef:
  • In a bowl, combine the beef with half of the minced shallots and garlic, lime juice, and the beef stew seasoning packet. Marinate for 30 minutes.
• Cooking the Beef Stew and Preparing the Noodles:
  • Heat 1 tablespoon of oil in a pot, sauté the remaining shallots, garlic, and lemongrass until fragrant, then add the marinated beef and stir-fry.
  • Add the coconut water and 1 liter of water to the pot, simmer over low heat for 60 minutes, starting from when the water boils. After 60 minutes, add the carrots, seasoning with 3 teaspoons of seasoning, 2 teaspoons of sugar, and simmer for another 30 minutes. Finally, add the onions and cook for 5 more minutes.
  • Boil a pot of water and blanch the noodles for 30-45 seconds, then drain.
• Making the Chili Salt Dip:
  • Crush 1 chili and 2 teaspoons of salt, then squeeze in the juice of half a lime and stir well.
• Serving:
  • Place the noodles in a bowl, add the beef stew, sprinkle with green onions, and serve with fresh herbs, bean sprouts, lime, and chili salt dip on the side for the beef.

Ingredients:

• 500g dry pho noodles
• 1/2 chicken (about 1kg)
• 1 carrot
• 1 daikon radish
• 50g salted radish (preserved radish)
• 1 onion
• Fried shallots and garlic (a small amount)
• 4 stalks of green onions
• 1/2 tablespoon cooking oil
• Basic seasonings (salt, sugar, seasoning powder, pepper)

Instructions:

• Prepare ingredients:
  • After purchasing the chicken, remove any leftover feathers, rub with salt, wash it thoroughly, and let it drain.
  • To reduce saltiness and remove dirt, rinse the salted radish 1-2 times with water, then squeeze out excess water.
  • Peel and clean the onion, then cut it in half.
  • Peel and wash the carrot, then carve it into flower shapes and slice into small pieces. Peel and wash the daikon radish, then cut into chunks.
  • Wash and chop the green onions.
• Make the broth:
  • In a pot, add 2.5 liters of water, the chicken, daikon, onion, salted radish, and 1 teaspoon salt. Cover the pot and bring it to a boil over high heat.
  • Once the water boils, uncover the pot, turn the chicken, remove the foam with a spoon, then add 1 tablespoon of sugar and 1 tablespoon of seasoning powder.
  • Reduce the heat and let the broth simmer for another hour to extract all the flavors from the chicken and vegetables.
• Prepare the noodles:
  • Boil water in a pot, add 1 teaspoon of salt, and bring it to a boil.
  • When the water boils, add 1/2 tablespoon of cooking oil, stir well, and add the pho noodles. Let them cook for about 2 minutes until soft.
  • Remove the noodles, rinse them briefly with water, and drain well.
• Shred the chicken and complete the dish:
  • Once the chicken is cooked through and tender, remove it from the pot, allow it to cool, and shred it into bite-sized pieces.
  • Remove the onion, daikon, and salted radish from the broth.
  • Bring the broth to a boil again, then add the carrot flowers and 1/2 tablespoon of sugar.
  • Continue boiling until the broth boils again, then season to taste before turning off the heat.
• Serving the dish:
  • To serve, place the pho noodles in a bowl, add the shredded chicken, chopped green onions, fried shallots, and garlic. Pour the broth over the top, and garnish to make it visually appealing.
  • The dish can be enjoyed with a slice of lime, chili, and lettuce. The chewy pho noodles, tender chicken pieces, flavorful broth, and aromatic fried shallots and garlic make it irresistible.

Ingredients:

• 400g pho noodles
• 1kg fresh squid
• 200g minced pork
• 50g dried shrimp
• 2 carrots
• 200g straw mushrooms
• 1/2 onion
• Garlic, shallots, green onions, cilantro, bean sprouts, lettuce, and Vietnamese coriander (rau tần ô)

Instructions:

• Wash and chop the green onions and cilantro.
• Clean the lettuce, Vietnamese coriander, and bean sprouts, then drain the water.
• Place the dried shrimp, onion, a pinch of salt, and 2 liters of water in a pot and simmer over low heat to make the broth.
• Sauté the shallots and garlic, then set aside. In the same pan, stir-fry the minced pork until cooked, then add it to the broth. Reduce the heat and season the broth to taste.
• Peel and clean the carrots, then slice them into medium-thick rounds. Clean and halve the mushrooms, then add them to the broth with the carrots.
• Boil the pho noodles in water, then rinse them with cold water to prevent sticking. Drizzle a little cooking oil over the noodles to keep them separated.
• Clean the squid, cut it into pieces, then blanch it in boiling water for about 2 minutes before draining it.
• To serve, place the pho noodles in a bowl, top with squid, sprinkle chopped green onions, fried garlic, and pepper, then pour the broth over and garnish with fresh herbs and vegetables.

Ingredients:

• 800g Pork leg
• 200g Lean pork
• 300g Shrimp
• 15 Quail eggs
• 3 Stalks of spring onions
• 2 Shallots
• 1 bundle of dried noodles (or chewy rice noodles)
• 1.5 tablespoons of cooking oil
• Assorted herbs (bean sprouts, lettuce, Vietnamese coriander, mint leaves, perilla, etc.)
• Seasoning (sugar, salt, seasoning powder, MSG, pepper)

Preparation:

• Preparing Pork Leg and Shrimp:
  • Wash the pork leg thoroughly. Place it in a pot with 1 liter of water and ½ teaspoon of salt. Bring to a boil for 2-3 minutes, then remove and rinse with cold water to clean.
  • Clean the shrimp, remove excess antennae and devein. Peel two shrimp, finely chop them for the meat sauce, and set aside the remaining shrimp for the broth.
• Preparing Other Ingredients:
  • Boil the quail eggs for 10 minutes, peel the shells.
  • Soak the dried noodles in cold water for about 5 minutes, then boil until soft. Drain and rinse under cold water.
  • Peel and finely chop the shallots.
  • Clean the spring onions, removing any yellowed or wilting leaves, and chop both the green and white parts separately.
  • Crush the white part of the spring onions with 1 teaspoon of pepper in a mortar.
  • Wash the herbs thoroughly and set aside to drain.
• Making the Meat Sauce:
  • Mix the chopped shrimp and lean pork in a bowl with ½ teaspoon of ground pepper, 1 tablespoon of seasoning powder, 1 teaspoon of sugar, ½ teaspoon of MSG, ½ of the chopped shallots, and ½ tablespoon of cooking oil. Mix thoroughly.
  • Heat 1 tablespoon of oil in a pot, then add the remaining chopped shallots and fry until fragrant. Add the shrimp and pork mixture, stir well, and cover with a lid. Cook over low heat for 10 minutes.
  • After 10 minutes, the meat sauce will be ready. Turn off the heat and set it aside.
• Preparing the Broth:
  • In a pressure cooker, add 2 liters of water and the cooked pork leg, ½ teaspoon of salt, and cook for 1 hour.
  • After 1 hour, add the remaining chopped shallots and the crushed spring onion stems, then add 3 tablespoons of salt, 2 tablespoons of seasoning powder, 3 tablespoons of sugar, and 1 teaspoon of MSG. Cook for another 10 minutes.
  • Add the remaining shrimp to the pot and cook for an additional 5 minutes. Taste and adjust the seasoning if necessary, then turn off the heat.
• Final Touch:
  • Once the broth is ready, take a portion of noodles and place it in a bowl. Briefly dip the noodles in the hot broth to soften them, then ladle the broth over the noodles. Add shrimp, pork, and pork leg to the bowl. Garnish with chopped spring onions and freshly ground pepper for added flavor.
  • If you prefer a stronger flavor, you can accompany the dish with a spicy dipping sauce and fresh herbs.
  • For an authentic taste, add some boiled pork offal (e.g., liver or heart) and drizzle garlic oil over the top.
• Result: The Cambodian-Style Noodles (Hủ Tiếu Nam Vang) is now ready to enjoy. The broth is clear, with vibrant orange shrimp and green spring onions, making the dish both visually appealing and delicious. Best served hot to fully savor the rich flavors.

Ingredients: (serves 6)

• 500g Hu Tieu noodles
• 500g pork bone marrow
• 500g pork neck bones
• 400g pig's tongue
• 300g pig's heart
• 400g pork (lean)
• 300g pork intestines
• 10 shrimp
• 3 small dried squid
• 6 dried sea worms
• 1 tomato
• 10g dried shrimp
• 500g sugarcane
• 200g bean sprouts
• 4 lettuce heads
• 10g chives
• 50g celery
• 5 stalks of green onions
• 3 limes
• 2 chilies
• 7 shallots (1 minced)
• 8 garlic cloves (1 minced)
• 1 tsp Chinese five-spice powder
• 1 tbsp ketchup
• 1 tbsp tapioca starch
• 1 tbsp cornstarch
• 1/2 tbsp soy sauce
• 4 tbsp oyster sauce
• 2 tbsp sesame oil
• 4 tbsp cooking oil
• 2 tsp rock sugar
• Common seasoning (pepper, sugar, salt, MSG, seasoning powder)

Preparation:

• Prepare the ingredients:
  • Wash the pig's heart, tongue, and intestines with a mixture of 1 tsp salt and 1 lime. Cut the heart in half, then use the lime to rub all surfaces of the heart, tongue, and intestines. Rinse thoroughly with water and set aside.
  • Clean the shrimp and pork, then set them aside. For the shrimp, clean them and remove the shrimp veins, but leave the heads. Soak the dried shrimp in water for about 30 minutes, then rinse and set aside. Afterward, crush the shrimp in a mortar.
  • Chop the bone marrow and neck bones into small pieces, then soak them in a saltwater mixture for 10 minutes. Rinse thoroughly with water and set aside.
  • In a pot, bring 1/3 pot of water to a boil. Once boiling, add the pig's tongue and pork to blanch until the meat firms up, then remove.
  • Add the bone marrow and neck bones to blanch for 5 minutes, then remove and rinse with cold water, setting aside.
  • After blanching the tongue, scrape off the white residue on the surface with a knife, rinse, and set aside.
• Grill the ingredients:
  • Crush the sugarcane.
  • Place a grill rack over the stove, line it with foil, and arrange the sugarcane, shallots, squid, and sea worms on the grill. Grill until everything is aromatic and lightly charred, then remove.
  • Peel off the charred parts, rinse again with clean water, and set aside.
• Make the broth:
  • Bring 3 liters of water to a boil. Once boiling, add the bone marrow and neck bones and boil for 10 minutes. Skim off any foam, then add 100ml more water, reduce the heat, and continue simmering.
  • Add the grilled sugarcane, shallots, squid, and sea worms, along with 1 tsp salt, and simmer for 3 hours.
• Boil the offal and shrimp:
  • After simmering for 3 hours, remove the sugarcane. Add the pig's heart, tongue, and intestines and simmer for 15 minutes. Afterward, chill them in ice water to keep them crispy.
  • Bring a pot of water to a boil, add 1 tsp seasoning powder, and then add the shrimp. Boil until the shrimp turns orange, then remove and soak them in cold water to maintain their crispness.
• Prepare the char siu pork:
  • Slice the pork into thin pieces, about 1/2 finger thick.
  • In a small bowl, combine 1 tsp Chinese five-spice powder, 1 tbsp water, 1/2 tsp salt, 1/2 tsp MSG, 1/2 tsp seasoning powder, 1/4 tsp sugar, minced shallots and garlic. Mix well to create a marinade.
  • Marinate the pork in the seasoning mix for 30 minutes.
  • Heat 2 tbsp cooking oil in a pan. Once hot, add the pork and sear on medium heat until golden brown on both sides, then remove from heat.
• Make the sauce:
  • Wash and chop the tomato, then mince it.
  • In a bowl, mix 4 tbsp oyster sauce, 1/2 tbsp soy sauce, 2 tbsp sesame oil, and 1 tbsp ketchup.
  • In a separate bowl, mix 1 tbsp tapioca starch, 1 tbsp cornstarch, and 2 tbsp water until dissolved.
  • Heat 2 tbsp cooking oil in a pan. Once hot, sauté garlic until fragrant. Then, add the crushed dried shrimp and sauté briefly, followed by the minced tomato. Cook for 1 minute and remove from heat to cool.
  • Pour the broth into two small bowls, adding 2.5 tbsp sugar to each and stir well.
  • Pour the cooled mixture into the pan and bring to a boil. Once boiling, add the seasoning mixture and the broth, along with 1/2 tsp seasoning powder and 1/2 tbsp oyster sauce. Simmer on low heat.
  • Gradually add the tapioca and cornstarch mixture, stirring continuously until the sauce thickens. Remove from heat.
• Final assembly:
  • Slice the tongue, heart, intestines, and char siu pork into bite-sized pieces.
  • Clean and rinse the chives, bean sprouts, and other herbs, then set aside. Slice the chilies.
  • Add 2 tsp rock sugar, 2 tsp salt, 2 tsp seasoning powder, and 1 tsp MSG to the broth. Adjust seasoning to taste and remove from heat.
  • In a separate pot, bring 500ml of water to a boil. When boiling, blanch the green onions and chives, then remove. Blanch the Hu Tieu noodles until soft, then transfer them to a bowl.
  • Add the bean sprouts, chives, fried onions, and sauce to the bowl. Arrange the sliced offal on top, then garnish with green onions, pepper, and chili.
  • Serve the broth in a small bowl, garnished with green onions and chives.
  • For the noodle soup version, add the bean sprouts, chives, and fried onions to the bowl. Then, add the sliced offal, pour in the broth, and garnish with green onions, pepper, and chili.
• Result:
  • When enjoying this dish, you'll experience the rich, aromatic flavor of the simmered bone broth, balanced by the savory sauce. Mixing the Hu Tieu noodles with fresh herbs, shrimp, pork, and offal makes for a mouthwatering experience. You can choose between the dry noodle or soup version for added variety.