Hủ Tiếu is a beloved Vietnamese noodle soup, known for its light yet flavorful broth and wide variety of toppings. It is especially popular in southern Vietnam and showcases the region’s rich culinary diversity with influences from Chinese and Khmer cuisine. Unlike the heavier pho, Hủ Tiếu recipe has a clearer broth and offers both soup and dry (no-broth) versions. Common toppings include sliced pork, shrimp, ground pork, and quail eggs, often served with chewy tapioca noodles or rice noodles, garnished with herbs and fried garlic.
Brief Hủ Tiếu Recipe Information
Origin Country: Vietnam
Number of Servings: 4 servings
Calories per Serving: ~450 kcal
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time : 1 hour 20 minutes
Keywords: Vietnamese soup, Hủ Tiếu, pork broth, rice noodles, street food, Southeast Asian cuisine
Hủ Tiếu Recipe Ingredients
- 500 g pork bones
- 200 g pork shoulder or loin
- 1 dried squid (optional, for umami)
- 1 onion, charred
- 1 tbsp rock sugar
- 1 tbsp fish sauce
- Salt to taste
- 2 liters water
- 100 g ground pork
- 100 g shrimp, peeled and deveined
- 4 quail eggs, boiled
- Fried shallots or garlic
- Chopped green onions and cilantro
- Bean sprouts
- Lettuce and garlic chives (optional)
- 400 g Hủ Tiếu noodles (tapioca or rice noodles)
Step-by-Step Cooking Guide
Prepare the Broth : Blanch the pork bones in boiling water for 5 minutes to remove impurities. Drain and rinse. In a large pot, add pork bones, pork shoulder, dried squid, charred onion, and water. Simmer for 1 hour. Skim off foam. Add rock sugar, fish sauce, and salt to taste. Continue simmering for depth of flavor.
Prepare Toppings : Sauté ground pork with a pinch of salt until cooked. Set aside. Boil shrimp until pink and firm. Peel if necessary. Boil quail eggs, peel, and set aside.
Cook the Noodles : Cook noodles according to package instructions. Rinse under cold water to remove excess starch and prevent sticking.
Assemble the Bowls : Divide noodles into serving bowls. Top with sliced pork, ground pork, shrimp, and quail eggs. Pour hot broth over the top. Garnish with fried garlic or shallots, chopped herbs, bean sprouts, and greens.
Additional Tips
- Dried squid adds authentic umami flavor to the broth—don’t skip it if available.
- Char your onion over an open flame or pan to deepen the broth’s flavor.
- For a dry version (Hủ Tiếu Khô), toss noodles with soy sauce and a bit of broth separately.
- Use fresh rice noodles if you prefer a softer texture; tapioca noodles give a chewier bite.
- Garnish generously—the fresh herbs, garlic, and greens are key to the experience.
FAQs about Hủ Tiếu recipe
What’s the difference between Hủ Tiếu and Pho?
Hủ Tiếu has a lighter, sweeter broth, uses different noodles (often tapioca or rice), and has more diverse toppings. Pho is beef-based and more herbal.
Can I use chicken instead of pork?
Yes, chicken can be used for a lighter alternative, though pork is more traditional.
What type of noodles should I buy?
Look for “Hủ Tiếu” labeled noodles—usually tapioca-based. Rice stick noodles also work if you can’t find them.
Is dried squid necessary?
It’s optional but adds a deep, authentic umami flavor. If omitted, consider adding dried shrimp or more fish sauce.
Can I make the broth in advance?
Absolutely! The broth can be refrigerated for up to 3 days or frozen for 1 month.