Hello! It’s been a while since I last posted about my cooking. Today I attempted a Vietnamese classic, a hủ tiếu khô following the Culinary Chronicles recipe (ORIGINAL RECIPE).
This is a Vietnamese pork and seafood dry noodle soup. The recipe was easy to follow but of course, this shef forgot some ingredients and messed up the process 😅. I’ve rewritten everything in accordance to my 4L pot.
This is a Vietnamese pork and seafood dry noodle soup. The recipe was easy to follow but of course, this shef forgot some ingredients and messed up the process 😅. I’ve rewritten everything in accordance to my 4L pot.
Shopping
From the butcher:
From your cupboard:
- 1 kg pork bones (joints)
1 kg chicken bones– the butcher forgot to give me this 😭- 0.5 kg minced lean pork
From your cupboard:
- Rock sugar
- Kosher salt
- Peppercorns
- Fish sauce
- Vegetable oil
- Minced garlic
- 5 spice powder
- Soy sauce
- Oyster sauce
From the Asian grocery store:
From the wet market:
- 1 yellow onion, quartered
- 2 shallots, quartered
- Fried shallots
daikondried shiitake mushrooms- 1/2 cup dried shrimp
3-4 dried squid- 1 package chewy tapioca noodles
- 1 bunch of spring onions (scallions)
- 1 bunch of coriander
- 1 bunch of chives
- 2 limes
From the wet market:
- 1 kg tiger prawns or roughly 12 pieces
Prepping
For my broth:
- Cleaned pork bones and parboiled for 10 minutes on high heat
- Drained all the gunk and washed my pot
- Put bones and 3.8L water back in and boil on high heat
- Continued simmering for two hours, scooping up the gunk/impurities
I boiled water and rehydrated the dried shrimp for 5 minutes before putting it into the broth.
My chopping skills are improving 😆. This took me 30 minutes when before it took 2 hrs LOL.
Cooking
Once the broth had simmered for 10 minutes, as directed by the recipe, I put in my:
- yellow onions
- shallots
- dried shrimp
- 1 rock sugars
- 1 tbsp peppercorns
- 1 tbsp salt
After 30 minutes, the broth was too salty because of the dehydrated shrimp so I added another 3 rock sugars and half a ladle of fish sauce.
While the broth was working its magic, I deveined and peeled my prawns and cooked them in the broth for 5 minutes. Set aside for toppings.
I marinated the minced pork with fish sauce, salt and pepper as directed. In a frying pan, I sautéed the minced garlic until fragrant and added the minced pork. Set aside for toppings.
The pressure was on 😳. Around the 2 hour mark, I started cooking the noodles as per instructions on the packet in the top right corner.
In the bottom left frying pan, I sautéed the shallots and garlic in vegetable oil over medium heat. I added the 5 spice powder, 3 tablespoons of oyster sauce and 3 tablespoons of soy sauce. After adding half a ladle of the broth, I turned the heat on high until it started to bubble, and then reduced to simmer. I cooked for 3 minutes.
In the bottom left frying pan, I sautéed the shallots and garlic in vegetable oil over medium heat. I added the 5 spice powder, 3 tablespoons of oyster sauce and 3 tablespoons of soy sauce. After adding half a ladle of the broth, I turned the heat on high until it started to bubble, and then reduced to simmer. I cooked for 3 minutes.
Serving
For the dry version of this dish, I put the sauce first and mixed it into my noodles 👩🏻🍳👌🏻. The wet version is similar, just skip the sauce making part and add the broth straight in. I added the prawns, minced pork, fried shallots, herbs and boom, dinner was ready 🤤.
Feedback
Mick loved it 🥰. He said the broth was clear and concentrated.
Since I’ve been dieting, I haven’t been able to eat like I used to so it was a good thing I used the 4L pot. There was plenty for 2 meals for both of us. This little bowl had 150 g of cooked noodles and I was stuffed by the end of it.
I was surprised at how easy it was to cook this dish. Started and ended within 2.5 hours. Thank you for your guidance Culinary Chronicles (LINK).
And thanks for reading 😋.
Since I’ve been dieting, I haven’t been able to eat like I used to so it was a good thing I used the 4L pot. There was plenty for 2 meals for both of us. This little bowl had 150 g of cooked noodles and I was stuffed by the end of it.
I was surprised at how easy it was to cook this dish. Started and ended within 2.5 hours. Thank you for your guidance Culinary Chronicles (LINK).
And thanks for reading 😋.
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Hi! I’m a real reader and I loved this post. I love Vietnamese food so much, I’ve built an entire huge ass pantry of stuff and I’m always looking for recipes to recreate the food I’ve eaten in restaurants (sadly I live in a place where we have no Vietnamese food or ingredients I have to travel 6 hours to get it haha). I recently made Hu Tieu using a ton of different recipes that I cobbled together and I used yours for the next day’s dry version! Loved your pics and the post! You’ve gained a reader for sure. Yummy!
Author
Late reply but HELLO and THANK YOU SO MUCH! So glad to hear it helped with your cooking 😁. Wish you all the best in your cooking! Would love to see it
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