How to Cook Hue Style Tapioca Noodle Soup with Shrimp and Pork, Rich and Delicious Like in the Ancient Capital

How to make Hue shrimp and pork tapioca noodles

• 1

  Prepare the side ingredients

  Bean sprouts bought should be rinsed twice in water to clean and then drained.

  Green onions should have the roots removed, washed clean. Cut the green onion tops separately, and chop the green parts into small pieces.

  Shallots should have the roots and skin removed, washed clean, and then sliced thinly.

  

  

  
• 2

  Prepare and marinate the shrimp

  Rinse the shrimp briefly, then peel off the shell, head, and tail, remove the black vein, rinse clean, and place in a bowl.

  Add to the bowl of shrimp 1/4 of the sliced shallots, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of sugar, and 1 tablespoon of fish sauce. Mix well and let it marinate for about 20 minutes to absorb the flavors.

  For the pork tenderloin, rinse it with diluted saltwater, then rinse again with clean water. Slice it thinly and place it in a bowl.

  Effective methods to eliminate the smell of pork:

  • Method 1: Rinse the pork briefly; to eliminate the smell, massage the meat with salt or lemon juice for about 3 – 5 minutes, then rinse with clean water and cut into small pieces for cooking.
  • Method 2: You can also blanch the meat briefly in boiling water for about 3 minutes, then remove it, rinse with water, and cut into small pieces.
  • Method 3: To get rid of the smell of the meat, you can use a bit of vinegar to wash the meat, then rinse it several times with water before cooking.

  See details: Effective methods to eliminate the smell of pork

  Add seasonings to the bowl of pork: 1/4 of the sliced shallots, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of sugar, and 1 tablespoon of fish sauce. Mix well and also marinate for 20 minutes to absorb the flavors.

  

  
• 3

  Mixing the Dough

  While marinating the shrimp and meat, I take the opportunity to mix the dough. Bring a pot of boiling water to the stove to mix the dough.

  Add 500g of tapioca flour into a bowl, slowly add about 1/2 ladle of boiling water, and use chopsticks to stir well to form a dough mass. Use a spoon to press it into a more solid dough mass. Add about 1/4 ladle of boiling water and continue stirring this dough with chopsticks.

  When the dough cools down a bit, carefully knead it with your hands until it becomes a smooth, non-sticky, pliable dough. The dough mass should not be too dry or too wet.

  Tip:

  • To achieve a good elasticity in the dough, you should use really hot water during the mixing process.
  • Depending on whether your tapioca flour is new or old, adjust the amount of boiling water accordingly. If the flour is old, you will need more boiling water, and vice versa.

  

  

  

  
• 4

  Rolling and cutting dough

  Divide the dough into small pieces, round them, and then use your hands to flatten them out.

  You can use a cutting board or the surface of a table to roll out the dough evenly. Sprinkle a little flour on the cutting board, and gradually roll each piece of dough to a thickness of about 1/4 of a finger’s length.

  After rolling, cut the dough into long strands and place them into a bowl, ensuring they are about 1/4 of a finger’s length thick. To prevent the strands from sticking together, use your hands to separate them before placing them in the bowl.

  

  

  

  
• 5

  Sautéing shrimp and meat

  Place a large pot on the stove, add 2 tablespoons of cooking oil, and sauté 1/4 of the sliced shallots until golden and fragrant over medium heat.

  Once the shallots are golden and fragrant, quickly add the marinated shrimp and stir-fry over high heat for about 3 minutes until the shrimp are firm, then remove the shrimp to a bowl.

  Using the same pot, add the marinated meat and stir-fry quickly for 3 minutes until the meat is firm, and then transfer the meat to a bowl as well.

  

  

  

  
• 6

  Cook the tapioca noodle

  Using the same pot, add 1 liter of water, the remaining 1/4 sliced shallots, and bring to a boil over high heat. Once boiling, add all the tapioca noodles, stirring well with a ladle to prevent clumping and burning at the bottom of the pot. Cook for about 3 minutes until the water is gently boiling.

  

  
• 7

  Completion

  When the water starts to boil gently, add the stir-fried meat and stir well. Wait until the water boils vigorously and the tapioca noodles float to the surface, then add the stir-fried shrimp and stir evenly.

  Finally, add the chopped green onion and 1 tablespoon of fish sauce, stir well, and taste to adjust the seasoning. Wait for the broth to boil again, then turn off the heat.

  When serving, place bean sprouts in a bowl, scoop the tapioca noodles with shrimp and meat, sprinkle some chopped green onion on top, and a bit of pepper, then enjoy it hot for the best flavor.

  

  

  

  
• 8

  Final Product

  The pot of Hue shrimp and pork tapioca noodle soup is steaming and fragrant throughout the house. The tapioca noodles are clear, chewy, and cooked just right, while the shrimp and pork are seasoned perfectly, and the broth is just to taste.

  Serve it with a bowl of chili fish sauce for those who prefer salty and spicy flavors. It’s very stimulating to the palate.