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Hu Tieu Nam Vang (Phnom Penh Noodle Soup)
VIET WORLD KITCHEN24Ingredients
105Minutes
790Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 lb. pork bones (neck, spine, or leg, in 2-inch pieces)
- 5 qt. water
- 3 squid (medium dried, 2 ounces total, quickly rinsed)
- 1/3 cup dried shrimp
- 1 yellow onion (large, peeled and quartered)
- 1 inch rock sugar (chunk yellow/golden, about 1 ounce)
- 2 Tbsp. salt
- 1 1/4 lb. pork loin (skin-on leg, or boneless shoulder, 2 by 4-inch pieces)
- 1 lb. pork liver (¾ to)
- 1/3 cup shallot (Crispy Caramelized, reserve the cooking oil for cooking the garlic)
- canola oil (or other neutral)
- 3 Tbsp. finely chopped garlic
- 1/2 lb. ground pork (roughly chopped to loosen)
- 1/4 tsp. salt
- 1/4 tsp. black pepper (plus extra for garnish)
- cooked pork (from the broth simmering)
- 2 lb. tapioca (1 ½ to ,dried ,stick noodles or dried fettucine-size flat rice noodles (bánh pho)
- 1 stick noodles
- 16 jumbo shrimp (peeled and deveined)
- 1/2 bunch chinese chives (cut into 1 ½-inch-long pieces, 1 cup total)
- 1 bunch Chinese celery (trimmed and cut into 1 ½-inch-long pieces, 2 cups total)
- 2 cups bean sprouts (about 1/3 pound, picked over, washed, and drained well)
- 3 serrano chiles (2or ,or hot Thai, thinly sliced)
- 3 limes (2 or ,cut into wedges)
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol290mg97% |
| Sodium2040mg85% |
| Potassium850mg24% |
| Protein38g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate114g38% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A8% |
| Vitamin C35% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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