Hu Tieu

The Method for Hu Tieu

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1. Cover the pork bones with water, bring to a boil, boil for 5 minutes, then drain and rinse.

   Mark done Start 5 min timer

2. Return the bones to the pan with the 2 litres water, daikon, onion, dried prawns and salt. Simmer gently with the lid off for 45 minutes. Strain, add the fish sauce and keep hot.

   Mark done Start 45 min timer

3. Cook the noodles in boiling water for 2 minutes. Drain and divide between 4 bowls.

   Mark done Start 2 min timer

4. Cook the minced pork and garlic in a ladleful of the broth for 4 minutes, breaking up the mince. Cook the prawns in the simmering broth for 2 minutes.

   Mark done Start 4 min timer

5. Top the noodles with the pork, prawns, bean sprouts, spring onions and chives. Ladle over the hot broth and serve with the lime and chilli.

   Mark done

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Tips That Matter

• Do not boil the stock hard.
• Blanch the bones well for a clear broth.
• Add cooked pork belly slices for extra richness.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the red chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairs Well With

Lime · Chilli sauce · Hoisin sauce · Iced tea

Leftovers and Storage

The broth keeps in the fridge for 3 days. Cook fresh noodles each time.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.