Hu Tieu

🔥 Prep

• Rinse the 500g pork bones under cold water, then blanch them in boiling water for 5 minutes to remove impurities; discard the water and set the bones aside.
• Soak the 200g rice noodles in warm water for 15 minutes until softened, then drain and set aside.
• Place the 100g minced pork in a bowl; season lightly with salt and pepper (optional).
• Devein and peel the 100g shrimp, then pat dry with paper towels.
• Mince the 1 tbsp garlic (about 1 clove) and chop the 1 tbsp cilantro roughly.

🔥 Cook

• 1. In a large pot, combine the blanched 500g pork bones with 1.5 liters of water; bring to a medium-high heat and bring to a boil.
• 2. Once boiling, reduce heat to low and simmer for 45 minutes, skimming off foam that rises to the surface.
• 3. After simmering, remove the bones and discard; strain the broth through a fine sieve into a clean pot.
• 4. Return the strained broth to the pot, add the 100g minced pork, and cook over medium heat for 5 minutes until the pork is cooked through.
• 5. Add the 100g shrimp and cook for 2 minutes until they turn pink and opaque.
• 6. Stir in the minced 1 tbsp garlic and cook for 30 seconds until fragrant.
• 7. Season the broth with fish sauce, sugar, and salt to taste (approximately 1 tbsp fish sauce, 1 tsp sugar, ½ tsp salt); adjust as needed.
• 8. Add the soaked 200g rice noodles to the hot broth and let them sit for 1 minute to warm through (avoid overcooking).
• 9. Ladle the soup into bowls, then garnish with chopped 1 tbsp cilantro and optional lime wedges, bean sprouts, and sliced chili.

🔥 Serve

• Serve the Hu Tieu hot in deep bowls, accompanied by fresh lime wedges, bean sprouts, sliced Thai basil, and sliced chili on the side.
• Offer additional condiments such as hoisin sauce, sriracha, and fish sauce for diners to customize flavor.
• Pair with a side of Vietnamese iced tea or a light cucumber salad.