Delicious and Flavorful My Tho Noodle Soup Recipe That Everyone Will Love

How to make Hu Tieu My Tho

• 1

  Prepare the ingredients

  Pork heart, pork tongue, and pork intestines should be washed clean with a mixture of 1 teaspoon of salt and 1 lemon. Cut the pork heart in half and use the lemon to rub all over the heart, tongue, and intestines. Then rinse thoroughly with water several times and drain.

  Shrimp and pork should be washed clean with water and drained. For shrimp, just wash it clean and remove the black vein without discarding the head.

  Dried shrimp should be soaked in water for about 30 minutes until softened, then rinse briefly and drain. Next, place the shrimp in a mortar and pound it finely.

  Shank bones and neck bones should be chopped into small pieces and soaked in a diluted saltwater mixture for about 10 minutes. After that, remove and rinse thoroughly with water and drain.

  Place a pot on the stove, turn the heat to high, and add enough water to fill 1/3 of the pot. Wait for the water to boil, then add the pork tongue and meat to blanch until the meat and pork tongue are firm, then remove.

  Next, add the shank bones and neck bones and blanch for about 5 minutes, then remove and rinse with cold water and drain.

  After boiling, use a knife to scrape off the white part sticking to the surface of the pork tongue, then rinse with water and drain.

  Quick way to remove shrimp veins: To quickly remove the black vein, use a sharp stick or toothpick to press on the second segment from the shrimp’s head and gently pull the black vein out.

  

  

  

  
• 2

  Grill the ingredients

  Smash the sugarcane.

  Place the grill on the stove, lining it with a layer of aluminum foil. Next, add the smashed sugarcane, shallots, squid, and sandworm to grill until everything is fragrant and has some charred parts, then remove it all.

  After that, peel off the burnt parts and rinse with clean water, then let it drain.

  

  
• 3

  Cooking Bone Broth

  Place a pot on the stove, turn the heat to medium, and add 3 liters of water to the pot. Wait for the water to boil, then add the pork bones and neck bones, increasing the heat for about 10 minutes until the water in the pot boils vigorously. At that point, skim off all the foam from the pot, add another 100ml of water, reduce the heat to medium, and continue to simmer.

  Next, add sugar cane, shallots, roasted squid, and 1 teaspoon of salt to the pot, then simmer for about 3 hours.

  How to Clear Cloudy Broth

  • First, remove all the bones from the pot and strain the broth through a muslin cloth to eliminate any residue. Then, place the pot back on the stove, pour in 60ml of water, bring the broth to a boil, and skim off the foam.
  • Crack the eggs and only use the egg whites. Next, whisk the egg whites. When the water in the pot is boiling, add the egg whites, stir in one direction with chopsticks, and then turn off the heat. Finally, strain the broth through the muslin cloth once more to obtain a clearer broth.
  • To prevent the broth from becoming cloudy, you should boil the pig’s heart and intestines separately in a different pot to avoid boiling them together with the bone broth.

  

  

  
• 4

  Boil the intestines and shrimp

  After simmering for about 3 hours, remove the sugarcane, add the heart, tongue, and intestines to cook for about 15 minutes, then take them out and soak everything in ice water to maintain crispness.

  Place a pot on the stove, add water equal to 1/3 of the pot. Wait for the water to boil, cut the root of the water lily and put it in the pot along with 1 teaspoon of seasoning. Then, add the shrimp to boil until they turn orange, then remove and place them in a bowl of cold water to keep them crispy.

  How to check if the intestines are cooked

  • Use chopsticks to poke the heart; if no blood comes out, the heart is cooked.
  • Cut a piece to taste; if the intestines are cooked, remove them.
  • Do not boil for too long as it will make the heart, tongue, and intestines tough and lose flavor.
  • Depending on the weight of the intestine parts, the boiling time may vary from 12 to 20 minutes.

  

  

  

  
• 5

  Making Char Siu

  Pork is sliced thinly to a thickness of about 1/2 a finger.

  In a small bowl, combine 1 teaspoon of char siu powder, 1 tablespoon of clean water, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1/4 teaspoon of sugar, minced onion and garlic, then squeeze to extract the juice and mix well so that the spices dissolve together.

  Next, marinate the meat with the sauce mixture made earlier for about 30 minutes.

  Heat a pan on the stove, add 2 tablespoons of cooking oil. When the oil is hot, add the meat and pan-sear over medium heat until both sides of the meat are golden brown, then turn off the heat.

  

  

  

  
• 6

  Making the dressing

  Wash the tomatoes, chop them finely, and mince.

  In a bowl, add 4 tablespoons of oyster sauce, 1/2 tablespoon of soy sauce, 2 tablespoons of sesame oil, and 1 tablespoon of ketchup, then mix well.

  In another bowl, add 1 tablespoon of tapioca flour, 1 tablespoon of cornstarch, and 2 tablespoons of water, then mix until the flour is completely dissolved.

  Heat a pan on the stove, add 2 tablespoons of cooking oil. Wait for the pan to heat up, then add garlic to sauté until fragrant. Next, add the crushed dried shrimp and stir-fry briefly, then add the tomatoes and continue to stir-fry for about 1 minute. After that, turn off the heat, let the mixture in the pan cool, and then blend until smooth.

  Scoop out the broth from the pot into 2 small bowls and season with 2.5 tablespoons of sugar and stir well.

  Add the blended mixture into the pan and put it back on the stove to bring to a boil. Once the mixture in the pan boils, add the seasoning bowl you mixed earlier along with 2 bowls of broth, 1/2 teaspoon of seasoning powder, and 1/2 tablespoon of oyster sauce, then cook until boiling on low heat.

  Next, slowly pour the mixture of cornstarch and tapioca flour into the pan and stir until it thickens, then turn off the heat.

  

  

  

  
• 7

  Completion

  The tongue, heart, pig intestines, and char siu are cut into bite-sized pieces.

  Chives, bean sprouts, and assorted herbs are picked, roots removed, washed clean, and drained. Chili is sliced thin.

  Add 2 teaspoons of rock sugar, 2 teaspoons of salt, 2 teaspoons of seasoning powder, and 1 teaspoon of MSG to the pot of broth, then taste and adjust as necessary before turning off the heat.

  Place a pot on the stove, add 500ml of water and bring to a boil. When the water is boiling, briefly blanch the green onions and chives, then remove them. Next, blanch the noodles until soft, then remove them and place them in a bowl.

  Next, add the bean sprouts, chives, fried onions, and sauce to the bowl containing the noodles. Then, arrange the pieces of pig intestines on top and sprinkle with green onions, pepper, and chili.

  Scoop some broth into a small bowl, sprinkle a little green onion and chives on top, and the dry noodle dish is complete.

  For the soup noodles, add the bean sprouts, chives, and fried onions into the bowl with the noodles, then place the pig intestines on top, pour in the broth, and sprinkle with green onions, pepper, and chili on top to finish.

  

  

  

  
• 8

  Finished product

  When enjoying this dish, you will feel the sweet taste of the bone broth and the rich sauce. Mixing the rice noodles with fresh vegetables, shrimp, meat, and pork intestines is incredibly delicious. You can also choose to eat dry rice noodles or soup noodles.