Sarah Banh

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Kitchen Essentials

Like phở, hủ tiếu is served typically as a breakfast dish in Vietnam. Both dishes also use bone broths as a soup base so if you’re a phở lover, hủ tiếu is right up your ally!

Hủ tiếu

pork bones (I got mine with meat on it but you use just the bones)

Parboil your bones to rid of impurities. Hủ tiếu is known for a clear broth so clean ur 🦴

In a pot add your clean bones and fill with water until all the bones are submerged.

medium white onion halved (optional: roasted)

dehydrated shrimp (dehydrated by soaking in hot water for 30mins)

Bring pot to a boil, and once it’s boiling add in your daikon, onion, and rehydrated shrimp. Add water to make sure everything is covered.

Simmer on LOW while you make your components. A fast boil will cloud your broth. Total simmer time: 3-4 hours.

Mix all the ingredients for the ground pork and pan fry until cooked, set aside.

Cook your noodles as per package instructions

After 2 hrs of simmering the broth, add the pork shoulder and remove when cooked. Slice and set aside.

Season the broth after you remove the pork shoulder (~2.5 hrs in), and season as you go!

8.5. You can discard the bones and the daikon + onion, but my bones had meat on it so I left it in to be enjoyed in a bowl!

Once the broth is ready, serve with all components and eat with ớt satế and veggies of choice!

nước mắm (fish sauce), add more to taste