Hủ tiếu Nam Vang

Hủ tiếu Nam Vang combines slightly translucent rice noodles with clear broth and pork-and-prawn toppings. Jeannette’s family recipe at Wok and Kin uses chicken-and-pork stock, dried shrimp, dried squid, ginger, onion and jicama. Ginger, onion and squid are charred before joining the broth, which is seasoned with fish sauce, salt and sugar. Jicama can be replaced by daikon.^[1]

Seasoned minced pork is cooked separately with garlic, while lean pork is sliced after cooking in the broth. Prawns, quail eggs and optional pork liver, heart or intestines add further toppings, along with crisp cubes of fried pork fat. The noodles are served with fresh garnishes such as garlic chives, spring onion, coriander, Chinese celery, chrysanthemum greens and bean sprouts, plus lime or lemon wedges.^[1]