Today, we're making my favourite Vietnamese dry noodle dish— Hủ Tiếu Mì Khô, a delicious Vietnamese pork & seafood noodle dish that's versatile, flavourful, and so satisfying. 
Why This Dish is Special
The beautiful thing about Hủ Tiếu is its flexibility. Whether you like it as a noodle soup or prefer it dried with the soup on the side, this dish can accommodate your preference. For me, the dried noodle version takes the crown. There’s something incredibly satisfying about the chewiness of the noodles complemented by a side of hearty broth.
Now, this is not just any dish—it’s my dad's all-time favourite! Managing to nail it and get that approving nod from him was a moment of pure joy. There’s something universally rewarding about watching others enjoy your cooking. It's a pleasure that often surpasses the act of eating the dish yourself!
Noodle Choices
Ah, the noodles! We use two types in this recipe: egg noodles and Hủ Tiếu noodles. The latter is typically made from rice flour and tapioca starch. I know some people love using clear noodles, which are my personal favourite too, but I had to make do with what I had in hand. Rest assured, no matter the noodle, it’s the sauce that’s the game-changer.
The Secret Sauce
Getting the sauce right is, in my opinion, what makes or breaks this dish. It’s also why I think the dry version of Hu Tieu stands above its soupy counterpart. The balance of flavours in the sauce is key to elevating the other ingredients.
A Side of Broth
I had some leftover pork bone and decided to make a side broth from scratch. It pairs wonderfully with the dry noodles, making the meal feel balanced and nourishing. Look out for another blog post on how to make this delightful broth!
The Protein Ensemble
For this dish, we’re using ground pork, shrimp, and quail eggs. I added a bit of squid, which is optional but definitely worth it if you’re a fan!
All About Toppings
Don’t underestimate the power of fried garlic! It might ruin your breath for a day, but the flavor kick is totally worth it.
While traditional recipes call for pork rind, I’ve found that using store-bought pork skin chips works just as well and spares you the risk of hot oil splashes.
Ingredients
Main Components
- 1-2 pounds of ground pork
- 350g shrimp
- 2 bags of egg noodles
- 1 bag of pho noodles
- A dozen quail eggs
Aromatics
- 2 shallots for sautéing the pork and 2 shallots for the sauce
- 6-8 cloves of garlic, half for pork and half for the sauce
Other Toppings
- Bean sprouts
- 1 package of chives
- 1 head of chopped lettuce
- Pork rind (optional or alternatively use pork skin chips)
- Fried shallots
- Squid (optional)
- Chili oil
Sauce
- 1/2 Cups, 1 Tablespoons Oyster Sauce
- 1/2 Cups, 1 Tablespoons Maggi Soy Sauce
- 1/4 Cups Fish sauce
- 1 Tablespoons Rice Vinegar
- 1 Tablespoons Chicken Bouillon
- 1 1/2 Cups Water
- 3 Tablespoons Sugar
Instructions
1. Noodle Preparation: Boil your noodles as instructed on the packages and set them aside.
2. Prep the Toppings: Chop your lettuce, chives, and boil quail eggs and squid. Have these ready for assembly later.
3. Sauce Time: Sauté some garlic and shallots until aromatic. Then add oyster sauce, Maggi soy sauce, sugar, chicken bouillon, fish sauce, rice vinegar, and water. Cook until the sauce thickens.
4. Cooking Pork: Transfer the sauce to a bowl and cook the ground pork in the same pan. Add remaining shallots and garlic, and season with the sauce you’ve prepared.
5. Cooking Shrimp: In a clean pan, quickly cook your shrimp seasoned lightly with black pepper and set aside.
6. Assembly: Place a bed of mixed noodles on your plate, layer your toppings, and drizzle generously with the sauce. Add some chili oil for that extra kick and flavour!
And there you have it—my dad-approved Hủ Tiếu Mì Khô! I can't wait for you to try it and share your experiences. Until then, happy cooking!
— Nguyen Food Stall