Simple and Delicious Recipe for Tasty Pork Noodle Soup for Breakfast

How to prepare Hủ tiếu lòng

• 1

  Prepare the pig’s intestines

  The pig’s heart should be cut in half to facilitate the process of kneading, squeezing, and rubbing off the fishy smell of blood.

  Put the stomach, small intestines, and heart into a basin, add 5 teaspoons of salt, 6 teaspoons of vinegar (can be replaced with alcohol), and 1 crushed ginger root, and rub all sides of the pig’s intestines.

  For the stomach, take a small knife and scrape off the fat and mucus layer inside to ensure the stomach is clean and free of dirt.

  After kneading the small intestines, rinse thoroughly with water by pouring water into the inner tube and using your hand to stroke it so that the dirt inside is pushed out. Repeat this process 3 – 4 times to ensure the small intestines are clean.

  The pig’s heart should be washed with water multiple times after being rubbed.

  The pig’s liver is cut in half and soaked in 220ml of fresh milk for about 30 minutes. Then, rinse thoroughly to ensure there is no smell or toxins left inside the liver.

  Effective ways to remove the smell of pig’s intestines:

  • For small intestines, when you buy them, you should wash them thoroughly with water and cut them into small pieces about 2 finger joints long. Then turn the small intestines inside out to remove any fat membranes and dirt inside, then use flour along with a little salt to rub and rinse with water.
  • You can use lemon or vinegar to rub the small intestines for an additional 5 minutes, then rinse with water so that the small intestines are guaranteed to be clean and can be used for cooking.
  • The pig’s liver should be washed thoroughly, cut into small pieces, and soaked in a little fresh milk for about 10 minutes to eliminate the odor, dirt, and toxins inside the liver.

  

  
• 2

  Prepare the other ingredients

  Pork bones should be washed clean with water after purchase. Next, put the pork bones and 3 teaspoons of salt into a basin, pour boiling water over them to blanch for about 10 minutes to eliminate the smell and impurities. After that, rinse with clean water.

  Dry shrimp should be soaked in warm water for about 15 minutes to clean off dirt and soften. Then, remove the dry shrimp and let them drain.

  White radish and carrot should be peeled, washed clean with water, and cut into round slices about 1 – 2 finger lengths.

  Shallots should be washed, peeled, and then crushed in a mortar.

  Tip: You can soak the radish in 2 teaspoons of salt for about 10 minutes to reduce the pungent smell. After that, wash it clean with water.

  

  

  

  
• 3

  Boil pig intestines

  Pour about 500ml of water into pot, then place it on the stove and add 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 1 teaspoon of pepper. Prepare a bowl of cold water next to it.

  When the water boils, add the pig intestines and boil until the water boils again, which takes about 5 minutes, then remove the stomach, liver, and small intestines first and place them into the prepared bowl of cold water. Boil for another 10 minutes, then remove the pig heart and also place it into the bowl of cold water.

  The pig intestines after soaking in the bowl of cold water for about 10 minutes should be removed to drain and cut into bite-sized pieces.

  Note:

  • The pig heart should be boiled submerged in water and over high heat to ensure it is cooked evenly.
  • To be sure, you can also use a food thermometer to check if the pig heart is cooked before turning off the heat. When using this tool, it should be inserted into the thickest part of the pig heart to measure the temperature.

  

  

  
• 4

  Cooking the broth

  Place a pot on the stove, add 2 tablespoons of cooking oil and minced shallots to sauté until fragrant, then continue adding about 1 liter of water. After that, add the pork bones and dried shrimp that have been drained into the pot.

  Add 2 teaspoons of salt, 1 teaspoon of monosodium glutamate, and 3 teaspoons of seasoning powder, and simmer the bones for about 15 minutes.

  Then add the carrots and white radish and let it boil for about another 10 minutes before adjusting the seasoning to taste.

  Tip:

  • To make the broth clearer, regularly skim off the foam while cooking.
  • When first simmering, set the heat to high until the water boils, then reduce to low heat, allowing the water to simmer gently to prevent the foam from dissolving in the water, making it cloudy.

  

  

  

  
• 5

  Blanching the Hu Tieu

  Place another pot of water on the stove. When the water boils, add the Hu Tieu and stir continuously so that the strands of Hu Tieu separate and cook evenly for about 2 – 3 minutes.

  After removing the Hu Tieu, immediately place it in a bowl of cold water to cool down, then remove it. This way, you will make the Hu Tieu much chewier and it will not be mushy or stick together.

  Tip: You can add a little salt to the pot to prevent the Hu Tieu from sticking.

  

  
• 6

  Final Product

  Add accompanying vegetables and the blanched noodles. Then, pour broth over it along with carrots, radishes, and next add the pre-cut pork intestines on top of the bowl with a bit of coriander and ground chili (depending on your preference for spiciness) to decorate the bowl of noodles, making it both fragrant and visually appealing.

  This pork intestine noodle dish will be very delicious when served hot and accompanied by a little chili fish sauce. With the rich, sweet broth from bones and various vegetables, and the intestines being chewy and moderately crispy, it will give you an irresistible meal for breakfast.