Preparation
30 minutes
Cooking
40 minutes
Difficulty
Easy
With its unique flavor, Sa Dec noodle soup always holds a special place, with the noodles made from rice flour, having a milky white color, thick strands, soft texture, moderate chewiness, and not being mushy. Let’s cook this delicious Dong Thap specialty together with TasteVN in the kitchen.
Ingredients for Sa Dec Noodle Soup Serves 4 people
Sa Dec noodles 1 kg (available at supermarkets) Pork bones or marrow bones 1 kg Ground meat 300 gr Char siu 300 gr Fresh shrimp 300 gr Liver 300 gr Bean sprouts 200 gr Quail eggs 30 eggs (1 tray) Small celery 1 bunch Spring onions 1 bunch Lemons 2 fruits Chives 1 bunch White cabbage 2 bulbs
How to prepare Sa Dec Hu Tieu
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Prepare the ingredients
– Clean the pork bones.
– Boil a pot of water, when it boils, add all the bones to blanch briefly, then discard the water and rinse the bones.
– Devein the shrimp, peel, rub with salt, rinse, and drain. Blanch the shrimp and set aside.
– Slice the char siu thinly.
– Boil fresh quail eggs until cooked, then peel.
– Boil the liver with a little salt and a few slices of onion (for aroma), cook until just done, then remove and slice thinly.
– Clean the coriander and cut the stems into about 2 cm lengths. The leaves should be cut into 3 cm lengths and placed on a plate.
– Clean the green onions, cut the white part into about 2 cm lengths, and chop the green part finely.
– Clean the chives and cut into about 3 cm lengths.
– Clean the bean sprouts to mix with the coriander and chives.
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Make the broth
– Take a large pot of water, bring to a boil. Add the pork bones and two peeled and cleaned white radishes, cut into small pieces. When the water boils, reduce the heat to soften the bones. During cooking, skim off any foam to keep the broth clear.
– When the bones are soft, season to taste. Continue to simmer the broth on low heat to enhance its flavor.
– Add minced garlic to hot oil in a pan. Then add the meat to stir-fry, then add a bit of sugar and a little monosodium glutamate, stir-fry over high heat to sear the meat, and when cooked, season again to taste.
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Final Product
– When eating, blanch the Hu Tieu in boiling water, once the Hu Tieu is soft, shake to drain the water and place it in a bowl.
– Add 1 tablespoon of minced meat, 2 quail eggs, 4 shrimp, a few slices of liver, a few slices of char siu, and top with a pinch of chives and finely chopped celery.
Tips for you:
– When blanching Hu Tieu, it should be done quickly in boiling water to avoid overcooking, which can make the noodles mushy and break apart, losing their texture.
– The liver and intestines should be salted well; for the intestines, remember to rinse them several times with water to thoroughly clean any impurities inside to prevent any unpleasant smell when eating.
See more:
With a delicious flavor, rich in nutrients, and incredibly attractive colors. Why not plan to change the family’s taste with a meal of hủ tiếu Sa Đéc this weekend.
