HỦ TIẾU MỸ THO | My Tho-style rice noodle soup

The noodles are another essential element of the dish. Thin, slightly translucent and firm, they retain a pleasant texture when cooked, provided they are not overcooked.

Preparing the Ingredients

Cut the pork heart in half, then rub it thoroughly with 1 teaspoon salt and the juice of 1 lime. Rinse several times with clean water, then leave to drain.

Prepare the tiger prawns by removing the vein along the back while keeping the heads and shells intact. Rinse them quickly, then drain.

Soak the dried shrimp in water for about 30 minutes to rehydrate them. Drain, then pound them finely in a mortar.

Cut the pork bones and neck bones into pieces, then soak them for about 10 minutes in lightly salted water. Rinse thoroughly and drain.

Bring a saucepan of water to the boil. Blanch the lean pork for a few minutes, just enough to firm up the meat, then remove and set aside.

In the same boiling water, blanch the pork bones for about 5 minutes. Remove them, rinse briefly with clean water to eliminate any impurities, then drain.

Preparing the Pork Bone Broth

Pour 3 litres of water into a large saucepan and bring to the boil.

Add the pork bones and neck bones, then boil for a few minutes, carefully skimming off any impurities that rise to the surface.

Add the sugar cane, grilled shallots, grilled dried squid and 1 teaspoon salt.

Reduce the heat and simmer gently for about 3 hours, without completely covering the saucepan. Skim the surface occasionally if necessary to keep the broth clear.

Add a little hot water during cooking if the level of the broth becomes too low.

Cooking the Pork Heart and Prawns

After about 3 hours of cooking, remove the sugar cane from the broth.

Add the pork heart and cook for about 15 minutes, or until just cooked through. Remove it, then immerse it briefly in ice water to help preserve its firm texture. Drain and set aside.

In another saucepan, bring some water to the boil. Add the white parts of the spring onions along with 1 teaspoon seasoning powder.

Add the prawns to the boiling water and cook until they turn a beautiful orange colour.

Remove them immediately, then place them in a bowl of cold water to stop the cooking process and keep the flesh firm and juicy. Drain and set aside.

Heat 2 tablespoons oil in a frying pan.

Once the oil is hot, add the pork and sear over medium heat until nicely browned on both sides.

Remove from the heat and set aside.

Add the tomato and continue cooking for about 1 minute. Remove from the heat, leave to cool slightly, then blend until smooth.

Return the blended mixture to the pan and heat gently. Add the oyster sauce mixture prepared earlier along with 2½ tablespoons sugar, then mix well.

Gradually add a little pork bone broth, depending on the amount of sauce you would like, then simmer over low heat for a few minutes.

Gradually stir in the starch mixture, stirring continuously, until the sauce becomes smooth and slightly thickened.

Taste and adjust the seasoning if necessary, then remove from the heat.

Tip: Add the starch mixture gradually, as the sauce thickens quickly. It should remain slightly creamy and fluid enough to serve with the noodles.