Hu Tieu Nam Vang: Vietnamese Pork & Prawn Noodle Soup (Phnom Penh Style)

What is Hu Tieu Nam Vang? 🍜

Often associated with southern Vietnam, Hu Tieu Nam Vang is a Phnom Penh–inspired noodle soup known for its clean, fragrant broth and customizable toppings. The classic bowl balances porky depth with seafood sweetness, then gets lifted at the table with lime, herbs, and a little heat.

Depending on the cook and region, you’ll see different cuts of pork, dried shrimp, quail eggs, or even pork bones/feet for extra body. The heart of the dish stays the same: springy rice noodles + clear broth + fresh garnishes.

Quick overview 🕒

• Time: 70–90 minutes (or ~35–45 minutes with the shortcut broth)
• Servings: 3–4
• Difficulty: Medium (easy steps, timing matters)

Ingredients 🥬

For the broth and toppings

• 300 g pork shoulder or pork loin
• 150–200 g raw prawns (peeled and deveined)
• 1 onion, halved (skin on is fine for colour)
• 2–3 slices fresh ginger
• 1 stalk lemongrass, bruised and cut into 2–3 pieces (optional but recommended)
• 1.2–1.5 litres chicken stock (or water plus a Vietnamese Hu Tieu Nam Vang seasoning bouillon/seasoning mix)
• 1–2 tbsp fish sauce, to taste
• 1–2 tsp sugar, to taste
• Salt, as needed
• 200–250 g rice noodles (hu tieu or thin rice noodles)

To serve (choose your favourites)

• Bean sprouts
• Fresh herbs: cilantro, Thai basil, mint
• Spring onion, finely sliced
• Lime wedges
• Fresh chili slices or chili sauce
• Optional: fried shallots, garlic oil, black pepper

Method 🔥

1. Build the aromatic base. In a pot, bring the stock (or water) to a gentle boil. Add onion, ginger, and lemongrass. Reduce to a simmer for 15–20 minutes.
2. Cook the pork. Add the pork and simmer gently until cooked through and tender, about 25–40 minutes depending on thickness. Skim foam occasionally to keep the broth clear.
3. Season the broth. Remove the pork. Strain the broth if you want a very clean finish, then return it to the pot. Season with fish sauce and sugar, then adjust with salt if needed. Aim for a balanced, savoury-slightly-sweet broth.
4. Prepare noodles. Cook rice noodles according to the package instructions. Drain and rinse briefly under cold water to stop carryover cooking, then toss with a few drops of neutral oil to prevent sticking.
5. Cook the prawns gently. Poach the prawns in the simmering broth (or in a small pot of salted water) just until pink and firm, about 1–2 minutes. Remove immediately so they stay juicy.
6. Slice the pork. Cut the cooked pork into thin slices (or bite-size pieces).
7. Assemble bowls. Divide noodles between bowls. Top with pork, prawns, and a handful of bean sprouts and herbs. Ladle over hot broth. Finish with spring onion, lime, and chili to taste.

Tips, variations & common mistakes ✅

• Keep the broth clear: simmer gently (don’t boil hard) and skim early.
• Don’t overcook the noodles: slightly undercook if you’ll reheat later; they soften in the hot broth.
• Prawns last: they go rubbery fast—poach right before serving.
• Weeknight shortcut: use water plus a Hu Tieu Nam Vang seasoning mix/bouillon, then add ginger/onion for a fresher aroma.
• Richer bowl: add a spoon of garlic oil or a pinch of fried shallots on top.
• No lemongrass? ginger + onion still makes a satisfying broth; finish with extra lime and herbs.

How to store and reheat 🧊

• Store broth, noodles, and toppings separately for the best texture.
• Broth keeps well in the fridge for 3 days; freeze up to 2–3 months.
• Reheat broth to a simmer, then assemble with fresh herbs and sprouts so they stay crisp.

FAQ ❓

Can I make it without fish sauce?

Yes—use salt plus a little soy sauce for depth. The flavour won’t be identical, but it will still be delicious.

Which noodles are most authentic?

Hu tieu noodles are traditional, but thin rice noodles work very well and are easier to find.

Is Hu Tieu Nam Vang spicy?

Not by default. Heat is usually added at the table with fresh chili or chili sauce.

Related categories

• Recipes