Vietnamese Pork And Shrimp Noodle Soup - Hủ Tiếu Tôm Thịt - Creative Life

This Vietnamese Hu Tieu recipe serves 10–15 people. You can purchase Vietnamese Chả Lụa at any Vietnamese Sandwich Shop. *Watch this video how to boil the fresh noodles:    • How To Boil Fresh Noodles For Pho And For ...   Ingredients: 3 lbs ground pork 3 lbs pork spare ribs 42 oz chicken broth 2 lbs fresh shrimp 2 rolls of Vietnamese chả lụa 2 bunches cilantro 1 bunch garlic chives 3 bunches green onions 3 yellow onions 6 cartons quail eggs 3 King Oyster mushroomms 1 lb bag of mung bean sprouts Limes, cut into 8 wedges each Hot chili peppers 1 bag fresh rice noodles 5 pounds Fish sauce, salt, pepper, chicken bouillon Preparation and Cooking Instructions: *Place a 24-quart pot on the stove, fill it three-quarters full with water, and bring to a boil over medium heat. *Daikon radish: Peel, cut into chunks, then halve each chunk lengthwise. *Onions: Trim off the tops and cut a cross-shaped slit into the top of each onion. *King oyster mushrooms: Wash thoroughly and cut in half lengthwise. *Pork spare ribs: Wash and cut into bite-sized pieces; season with 1 tablespoon of chicken bouillon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. *Once the water boils, add the seasoned ribs, onions, mushrooms, the can of chicken broth, 4 1/2 tablespoons of salt, and 1/2 teaspoon of salt. Cover the pot, leaving the lid slightly ajar to prevent the liquid from boiling over. Simmer the ribs over low heat for about 1 hour until tender. Remember to skim off the foam regularly to keep the broth clear. *Simmer the pork spare ribs for about 45 minutes to 1 hour, then remove and discard the onion and mushrooms. *Boil the quail eggs: Add half a teaspoon of salt to the water and boil for about 15 minutes; drain, let them cool completely, peel, and set aside. *Shrimp: Refer to the video for instructions on preparing the shrimp. Boil the shrimp for about 45 seconds, remove them to cool, and cut them in half. *Place a pan over medium heat and sauté the garlic and onion in 2 tablespoons of olive oil until fragrant. Add the ground pork and cook until the moisture has evaporated; stir in some chopped scallions, mix well, and turn off the heat. Please the meat in a food container along with the thinly sliced Vietnamese pork Chả Lụa. Preparing the vegetables for the hủ tiếu (noodle soup): Place everything in a food container for neat storage: *Scallions: Wash thoroughly, trim off the root ends, chop finely, and store in a zip-lock bag. *Onion: Thinly slice the onion. *Garlic chives: Wash thoroughly, cut into two sections, and place in a colander to drain. *Cilantro: Wash thoroughly. Mung bean sprouts: Rinse thoroughly, drain in a colander, and place in a separate container along with the chopped lime. Once the pork spare ribs have simmered until tender, add 15 tablespoons of fish sauce and 4 tablespoons of chicken bouillon, then sprinkle with a little pepper. Adjust the seasoning to taste and turn off the heat. When ready to serve: pour Bring water to a boil in a small 4-quart pot over medium heat. Blanch a portion of fresh rice vermicelli in the boiling water for 10–15 seconds, then immediately rinse under cold water to remove excess starch. Place the boiled noodles in a serving bowl and add the ground meat, boiled shrimp, quail eggs, Vietnamese pork chả lụa, chopped scallions, thinly sliced ​​onion, garlic chives, and bean sprouts. Ladle the broth into the noodle bowl, then top with chili garlic sauce and fried shallots. Serve hot. Preparation and cooking by Creative Life.