Hủ tiếu trộn is rice noodles mixed with toppings and sauce instead of sitting in soup. The noodles go into the bowl with shrimp, minced pork, sliced pork, quail eggs, chili sauce and a fried-garlic soy sauce, and you toss everything together. A small bowl of broth made from pork bones, white radish and dried shrimps is served on the side, with vegetables. You can add chili paste or sauté when eating. Time: the broth cooks for 45–60 minutes, and the minced pork marinates for 15 minutes. Ingredients For the broth 500 g pork bone 1 white radish 50 g dried shrimps For the toppings 300 g fresh silver shrimps 300 g half lean, half fat pork 200 g ground pork (no fat) 10–12 quail eggs Garlic, soy sauce, black sauce (sold at Vietnamese markets), sugar, salt, oil Spring onion, pepper, shallots (purple onions) Chili sauce To serve Dried rice noodle Vegetables: salad, basil leaves, shallot, bean sprouts, cabbage How to make hủ tiếu trộn 1. Cook the broth Peel the white radish, clean it and cut it into squares. Clean the dried shrimps and pork bones well. Put everything in a big pot with 4–5 bowls of water and 1 teaspoon of salt, and cook for 45–60 minutes. Now and then, skim the foam off the surface of the broth with a spoon. 2. Cook the shrimps and minced pork Peel the silver shrimps, pull out the black vein along their backs and clean them well. Heat 2–3 teaspoons of oil, fry minced garlic until fragrant, then add the shrimps and fry until they turn pink. Tip them into a clean bowl. Marinate the ground pork with a little pepper, 1 teaspoon of salt, ½ teaspoon of sugar and sliced shallot. Mix well and leave for 15 minutes. Heat 2–3 teaspoons of oil, fry minced shallot until fragrant, then add the pork and fry quickly for 5–7 minutes. Tip it into a clean bowl. 3. Boil the pork Wash the half lean, half fat pork 2–3 times in water with a little salt. Boil it, let it cool, then slice it thinly. 4. Make the garlic sauce Peel the garlic and mince it well. Heat the oil and fry the garlic until it turns golden brown. Put the fried garlic in a small bowl and add 1 tablespoon of soy sauce, 2 teaspoons of sugar, 1 teaspoon of black sauce and 1 tablespoon of water. Stir well and adjust to your taste. This is also the important step that creates the flavour of the dish. 5. Prepare the eggs, vegetables and noodles Boil the quail eggs and peel them carefully. Clean the spring onion and shallot and cut them into short pieces. Clean the basil leaves, salad, bean sprouts and cabbage, and slice the cabbage small. Soak the dried rice noodle in hot water until soft, then rinse it straight away in cold water so the strands don’t stick together. 6. Serve Season the broth again. Ladle it into small bowls and scatter sliced spring onion over the top. Put rice noodles in a bowl and add some shrimps, minced pork, sliced pork, quail eggs, chili sauce and the garlic sauce. Mix well, and eat it with the bowl of broth and the vegetables. Share:
