Dinner · 90 min · vietnamese

Hu Tieu Nam Vang

A Vietnamese dinner built around pork bones and ground pork — on the table in 90 minutes. It is weeknight cooking that still hits your targets — 65 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork bones
• 8 oz Ground pork
• 12 large Shrimp
• 1 lb Hu tieu or thin rice noodles
• 2 tbsp Dried shrimp
• 1 Yellow onion
• 6 cloves Garlic
• 1/4 cup Fish sauce
• 1 tbsp Soy sauce
• 2 tbsp Rock sugar
• 1 bunch Garlic chives
• 2 cups Bean sprouts
• 1/2 head Butter lettuce
• 3 tbsp Fried garlic
• 1 Lime
• 1 tsp Black pepper

Steps

1. Cover the pork bones with cold water, bring to a boil, and skim well. Add the onion and dried shrimp and simmer gently for 75 minutes into a sweet, clear broth.
2. Season the broth with fish sauce and rock sugar until it tastes lightly sweet and deeply savory. Hu tieu broth is gentler than pho, so season with a lighter hand.
3. Mix the ground pork with soy sauce, minced garlic, and pepper, then poach spoonfuls of it right in the simmering broth until cooked through.
4. Blanch the noodles in boiling water for barely a minute, hu tieu overcooks in seconds, then divide among bowls with the sprouts and lettuce.
5. Poach the shrimp in the broth until just pink and arrange over the noodles with the pork.
6. Ladle over the hot broth and finish with garlic chives, fried garlic, and lime. For the dry version, toss the noodles with a spoonful of seasoned oil and serve the broth on the side for sipping.

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