The Nam Vang noodle soup (Vietnamese Hu Tieu Nam Vang) will be a treat every weekend! You’ll be amazed at how EASY it is to make all the toppings and how smoky the soup tastes like a chargrill. You can eat this noodle soup any time of the year!
Every weekend, this Vietnamese Hu Tieu Nam Vang will be a treat! It’s really EASY to make all the toppings, and the soup tastes like it was cooked on a grill. This noodle soup is good all year long.
THE NOODLE SOUP FOR EVERYTHING
There is a wonderful mix of Cambodian, Chinese, and Vietnamese flavours in Vietnamese Hu Tieu Nam Vang that I would love to eat for every meal of the day.
At least one person is slurping down a bowl of this dish in every Vietnamese or Cambodian restaurant I go to. It’s easy to see why: it’s light, tastes great, and is topped with a variety of meats.
There isn’t another food like it!
Still, nothing beats making it yourself. Because this noodle soup is so clean, you can add items that will TAKE IT TO A WHOLE NEW LEVEL RIGHT AWAY when you make it in your own kitchen.
This is our take on the popular dish The Nam Vang noodle soup It’s so good that you’ll want to give it to your worst friends!
First, we add squid, ginger, and onions that have been grilled to make a broth that tastes great. Then, we add slow-cooked meats and vegetables to smooth out the smokiness.
It goes great with clear rice noodles, which are related to traditional phở but are a little chewier.
As always, our recipes claim to be real, right down to the intestines, liver, and crispy lard. Our The Nam Vang noodle soup is made from scratch and stays true to its roots!
WHAT MAKES THIS RECIPE WORK
Chargrilling the squid, ginger, and onion gives the soup a smoky flavour that is out of this world.
When you add meat and daikon to the soup, it automatically becomes sweet.
When you pan-fry the marinated ground pork, the flavours spread out evenly throughout the food.
Soaking the noodles before cooking them softens the inside and speeds up the process of getting them to an al dente state when they’re boiled.
Things you’ll need
The long list of materials doesn’t mean what it says! They’re VERY simple to make and will make a lot of food!
TO THE BROTH
We buy dried squid and prawns in sealed plastic bags from an Asian grocery store near us. They are in the dried produce area.
The jicama can be found in the fresh produce parts of Asian supermarkets, but if you can’t find it then replace it for white radish (daikon). You can use both!
HOW TO MAKE THE PORK LARD CRACKLE
You don’t have to do this, but it makes the dish taste great by making it crispy. The butcher is another place where you can get it for a good price.
MINCE FOR THE MINCE
Use the water that is already cooking for this dish.
THE TOPPSES
You can leave any of these toppings off if you don’t like them. Just have more of the ones you do like!
To save time, buy quail eggs in a can and cooked prawns from the store.
Vietnamese Traditional Noodle Dish
The Nam Vang noodle soup is found in a lot of Asian stores. When they are dry, they look a little clear. Even after being cooked, these “clear” rice noodles will still be somewhat see-through.
The gnarly
At the Asian grocery store near you, all of these fresh herbs and veggies are sold in bundles.
HOW TO MAKE THIS RECIPE’S BROTH
First, put the ginger, onion, and squid over an open heat and cook them until they are black. Then, scrape off the skin and add them right to the broth.
Note: If you don’t have a gas fire, you can do the same thing by broiling them for 20 minutes and turning them every few minutes.
To the soup, add the lean pork, jicama, prawns that have been rehydrated, salt, fish sauce and sugar.
THE CRACKLY PORK LARD
While that is going on, heat a pan over low to medium heat and add the pork fat bits. Make them golden. When they are done, put the fried cubes in a bowl to serve.
THE LITTLE ONE
Put the cooking oil (or fat) in a pan and heat it over medium heat. Add the garlic and brown it. Pour in the mince and cook for 10 minutes or until ready.
Transfer the cooked mince into a serving bowl.
THE LIVER, HEART, AND MEAT OF THE PORK
The guts should be cooked for 40 minutes or until they are soft. Bring a pot of water to a boil. Drain and then cut into 1.2-inch (3 cm) pieces.
Clean a pot and add fresh water to it. Bring the water to a boil. Then cook the liver for 5 minutes, or until it is hard. Take the liver out of the water and cut it into thin slices.
Do the same thing with the heart as the last step. Cook for 30 minutes or until there are no more red spots. Take it out of the water and cut it into very thin pieces.
Remove the lean pork from the soup and cut it into thin slices before putting it on a plate to serve.
How to the Nam Vang noodle work?
Put the clear noodles in cold water for 10 minutes about 20 minutes before you want to eat. Bring some water to a boil and add the noodles. Cook for 5 minutes, or until they are just barely firm.
Drain the water then begin building your bowl. Serve with a splash of lime and some fresh herbs.
>>> See more: Hue Style Noodle Soup | Bún Bò Huế
