Hu Tieu Sate Noodle Soup


prep 0:20       total 4:20


4 servings




2 lbs. pork neck bones
2 tbsp. dried shrimp
2 cloves garlic, sliced
4 thick slices of fresh ginger
1 carrot coarsely chopped
1 to 2 stalk lemongrass, trimmed and pounded (to break fibers)
1 onion, peeled and quartered
3 fresh red Thai bird chiles
1/4 cup fish sauce (nam pla)
2 tbsp. soy sauce
8 to 10 whole peppercorns
1 whole star anise
3 qt. cold water

To finish soup

2 tbsp. unsweetened peanut butter
1/2 lb. pork tenderloin, sliced into thin medallions
1/4 lb. lg. shrimp, peeled and deveined
14 oz. konnyaku noodles (yam noodles) packed in water, drained

To serve

2 cups fresh bean sprouts
1 cup fresh basil leaves
1 cup cilantro leaves
4 green onions, thinly sliced
4 fresh red Thai bird chiles, sliced or
1/4 cup sriracha sauce
1 lime, cut into quarters


Place all ingredients for stock into a stock pot and bring to a boil,
skimming as it heats. Lower heat and simmer, covered, for 3-4 hours (or all afternoon if you want to). Allow to cool and skim off any fat (or may chill and scrape off fat that rises). Strain soup, reserving any meat from neck bones, (but discarding bones and other stock ingredients).

Whisk peanut butter into strained broth. Reheat broth with reserved pork and sliced tenderloin until meat is cooked through. Add shrimp to boiling stock and turn off heat (shrimp will cook quickly as it sits). Rinse and drain konnyaku noodles and place in the bottom of deep soup bowls. Top with bean sprouts, then cover with soup, meat, and shrimp. Garnish with herbs, chiles, and onions and squeeze lime wedge into soup.

Author's Comments

This Vietnamese style soup is similar to the usual pho, but is made
with pork and shrimp and is a little spicy. If you don't wish to use konnyaku noodles, you can use the usual rice pho noodles.

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