The bowl of broth at Co Ba has a little bit of pork spare rib, which is easier to eat than the gargantuan pork bones served at other places. Attack large bones with your fingers and a fork. Use scissors to cut the Chinese cruller and add it to the bowl like a crouton.
I add too much of this chile oil to my hu tieu. It's similar to the lemongrass, dried shrimp sa-te chile sauce recipe in The Pho Cookbook.
There's a seafood note and it's not too hot. It adds umami to a bowl of hu tieu that's akin to a mild X.
Look for it! This one below is from Trieu Chau restaurant. The chile oil at Co Ba is good too. So, you can't eat hu tieu out all the time. Or, maybe it's far from you. Or, maybe you want to make create a version of your own. If that's the case, here's a recipe for hu tieu Nam Vang that I've long used.
If you're a hu tieu noodle soup lover, where do you go for it? What do you order? Or do you make it at home?
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Thanks for visiting and contributing to good food knowledge! This is a year-old recipe that I still use! Since I am from India, I know what it is to have a mouthwatering street food! Really enjoyed this post. The bowl of noodles highlighted in this blog is just the kind of thing that brings me to my comfort zone. What are you looking for? These meals will make you want to travel, just to eat!
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Jake 7 years ago The hu tieu Nam vang. Mark Wiens 7 years ago Hey Jake, thank you very much, glad you love Vietnamese street food as well. Triprr girl 7 years ago I really enjoyed reading this article because it really highlights the great food that Vietnam has to offer and for such a reasonable price!!!
Also, your photos are really high quality. What kind of camera setup are you using for these? Renuka 7 years ago Street food has got a fun element to it, besides the great taste! Mark Wiens 7 years ago Right about that Frank! Kwong 7 years ago Really enjoyed this post.
Meanwhile, put the pork fat cubes in a pan and fry them on a low to medium heat until golden. When ready, scoop the crispy cubes out into a serving bowl. Note : You can choose to keep the oil as lard for future cooking or dispose of it. Heat up a pan to a medium heat, add the cooking oil or lard in and brown the garlic.
Pour in the mince and cook for 10 minutes or until ready. Bring a pot of water to the boil and put the intestines in to cook for 40 minutes or until soft. Drain then cut into 3 cm 1. In a clean pot, fill it with new water and bring to the boil before cooking the liver for 5 minutes or until firm.
Remove the liver from the water and slice thinly. Repeat the previous step with the heart, cooking for 30 minutes or until there are no traces of red. Drain the water and cut into thin slices. About 20 minutes before eating time, soak the clear noodles in cold water for 10 minutes. Heat up a pot of water to boiling point and put the noodles in to cook for 5 minutes or until al dente.
You can let the broth cool before storing it in the fridge. It will keep well up to 3 days. Email Address. I love Vietnamese food and this recipe looks like a real winner! I have almost everything I need to make it, so I will be making it for dinner this weekend!
Noodle soups my favorite kind of food on earth and this one looks really amazing. I love that you use so many types of protein. I really wish I could have a bowl of this right now! What a lovely soup, I can imagine those rice noodles soaking up all that amazing soup. Can we be neighbors please?
You are making me super hungry and super nostalgic with this noodle soup. Haha I would love to be your neighbour! Do you chop the jicama into cubes? Are you not eating it or just putting it whole into stock for flavor? Is it to be peeled, rinsed?
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