Authentic Vietnamese Cooking/Corinne Trang 1999

Saigon Seafood and Rice Noodle Soup (Hu Tieu Do Bien)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound fresh thin flat egg noodles or 8 ounces dried thin flat egg noodles or 8 ounces small or medium dried rice sticks 8 cups pork stock made with squid 8 ounces pork tenderloin
12 medium shrimp, shelled and deveined 12 fish quenelles traditional herbs
1 cup mung bean sprouts, root ends trimmed 2 scallions, white part only, thinly sliced on the diagonal 2 or more bird's eye or Thai chilies, stemmed, seeded, and thinly sliced
1/4 cup fried garlic oil, variation 1 lime, quartered fish sauce



1 If using, place the dried egg noodles or rice sticks in a dish with lukewarm water to cover. Let stand until pliable, about 20 minutes.
2 Pour the pork stock into a pot and bring to a gentle boil over medium heat. Reduce the heat to medium-low, add the pork tender-loin, and cook through at a simmer, about 20 to 30 minutes. Transfer the pork to a cutting board and continue simmering the broth, partially covered. When cool enough to handle, thinly slice the pork, place it in a bowl, and cover with plastic wrap.
3 Bring a pot filled with water to a boil over high heat. Divide the egg noodles or rice sticks into 4 equal portions. Place one portions at a time in a sieve and lower it into the boiling water. Untangle the rice sticks or egg noodles with chopsticks and boil until tender but firm, about 7 seconds for the rice sticks, and 1 to 2 minutes for egg noodles. If using fresh egg noodles, cook them for 3 to 5 minutes. Remove, drain, and place in a large soup bowl. Repeat this step until you have 4 individual servings.
4 Cook the shrimp in the same pot of boiling water until they turn opaque, about 1 minute. Drain and place atop the 4 servings of rice sticks or egg noodles along with slices of pork tenderloin.
5 Add the fish quenelles to the pork stock and cook for 3 minutes. Pour a generous amount of hot broth, along with an equal amount of fish quenelles, over each serving and garnish with some traditional herbs, mung bean sprouts, scallions, chilies, and fried garlic oil. Squeeze a wedge of lime over each serving and adjust seasoning with fish sauce.

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