Tuesday, December 3, 2013

Vietnamese Pork and Seafood Noodle Soup (Hu Tieu Mi)

Vietnamese Pork and Seafood Noodle Soup (Hu Tieu Mi)
1-2 lbs. Pork Bones
Fish Balls
1 Daikon
1 Dry Squid
1 tsp. Mushroom Seasoning
2 tbsp. Salt
1 tbsp. Sugar
2 tbsp. Fish Sauce
2 inch Green Onions
1 piece of Pork
Chinese BBQ Seasoning Mix
1 tsp. Minced Garlic
1 package Imitation Crab Meat
1 tsp. Oil
Some Shrimp
1 package Egg Noodles
Bean Spouts

Fill a 6 qt. pot with water. Bring to a boil and add in 1-2 lbs. Pork Bones.
Don't cook it all the way.  Remove the bones from the water and rinse with water.  Then set it aside.
Roast the dry squid. Have a clean 6 qt. pot, fill it with water more than half way and add in the roasted dry squid.
Bring to a simmer and add in the Pork Bones.
Peel and cut the Daikon into small pieces. Then add it into the pot and let it continues to simmer.
Add in 1 tsp. Mushroom Seasoning. Add in 2 Tbsp. Salt. Add in 1 Tbsp. Sugar. Add in 2 Tbsp. Fish Sauce.
Let the broth simmer for 1.5 hrs. Then remove the Daikon from the broth and throw it away.
Add in 2 inch long Green Onions and Fish Balls into the broth.  Continue to let it simmer.
Fish Balls
Now to make the Red Pork Meat, use a small pan add in some water and your piece of Pork.
Add in some Chinese BBQ Seasoning Mix.  Let it simmer. Once it is cooked, take out and cut into thin slices.
Put it in a bowl and set aside.
In a small pan add in 1 tsp. Minced Garlic and 1 tsp. oil, sauté until lightly brown. 
Cut the crab meat then add into pan. Stir fry for about 1 or 2 minutes.  Put in a bowl and set aside.
To cook the Egg Noodles.  Boil in water for 3 minutes.  Drain out the water and rinse with cold water.
Combine with Bean Sprouts, Chives, Shrimp, Pork, and Noodles.  Pour the Broth into bowl and serve.

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