Saigon Noodle Soup Hu Tien
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Ingredients
| 1 cup | crisp-fried shallots | | 1 lb. | 1/4-inch wide dried rice sticks (banh pho) | | 3 tbsp. | preserved vegetables (tan Xai) | | 4 | chicken thighs | | 8 | md. raw shrimp, unshelled | | 4-1/4 | chicken broth | | 4 (2 oz. each) | port cutlets | | 8 | garlic, minced | | 1 cup | scallion greens, sliced | | 1 tbsp. | fish sauce (nuoc mam) | | 3 tbsp. | soy sauce | | 2 tsp. | sugar | | 1 tsp. | sesame oil | | 4 cups | fresh bean sprouts | | 4 | scallions, cut into 2-inch lengths | | 2 tbsp. | shredded coriander | | Freshly ground black pepper |
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Instructions
Prepare the crisp-fried shallots. Reserve one tablespoon of the oil. Soak the rice sticks and preserved vegetables separately in warm water for 30 minutes. Drain. Combine one tablespoon of the preserved vegetables, the chicken thighs, shrimp and the chicken broth in a soup pot and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove the shrimp and refresh under cold water. Set aside.
Continue to simmer the broth until the chicken thighs are cooked; 10 to 15 minutes longer. Remove the chicken pieces and refresh under cold water. Set aside. Cover the soup pot and set aside.
Meanwhile, in a skillet heat one tablespoon of the oil over moderate heat. Add the pork cutlets and cook on both sides until browned, about six minutes. Remove and allow to cool. Thinly slice the pork. Remove the chicken meat from the bones and thinly slice. Peel the shrimp and halve lengthwise. Set aside.
Heat the remaining 1/4 cup oil in a skillet. Add the garlic, the remaining two tablespoons preserved vegetables and the scallion greens (reserve two tablespoons to garnish the broth); stir-fry briefly. Add the fish sauce, soy sauce, sugar, sesame oil and 1/4 cup of the soup broth and bring the mixture to a boil. Remove the sauce from the heat and set aside.
Bring three quarts of water to a boil in a pot. Pack the bean sprouts and scallion pieces in a strainer. Dip the strainer in the boiling water for five seconds. Remove and refresh under cold water. Drain. Drop the rice noodles into the boiling water. Drain immediately. Rinse with cold water to remove any excess starch. Dry again. Divide the sauce, bean sprouts, scallions and noodles among four large soup bowls. Arrange the pork, chicken and shrimp over the top. Sprinkle with the fried shallots, cilantro and black pepper. Reheat the broth; then ladle into four small soup bowls. Sprinkle with the reserved scallion greens and a dash of sesame oil. Before eating, toss the noodles. Serve the broth on the side.
Author's Comments
Soups are hands-down favorites of North and South Vietnam and more likely to show up at breakfast than any other meal of the day. Hu Tien is related to Cambodian cuisine right next door. In fact; it is sometimes referred to as Cambodian Style. In Vietnam people are less likely to make these dishes at home than to buy them; either in shops or at roadside stands.
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