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Phnom Penh Noodle Soup (Hu Tieu Nam Vang)

Servings: 6


For the broth:

  • 2 lb. pork neck bones
  • 5 lb. pork back bones
  • 1 medium daikon radish peeled and chopped
  • 1 yellow onion peeled
  • 5-10 rock sugar sugar candy
  • 1 cup dried shrimp soaked and drained
  • 8 quarts water
  • 3 tablespoons salt
  • 3 tablespoons fish sauce

For the topping:

  • 3 tablespoons oil
  • 1 tablespoon shallots minced
  • 1 tablespoon garlic minced
  • 1/2 lb. ground pork
  • 12 quail eggs boiled
  • 1 bunch chives chopped
  • 1 1/2 lb. pork butt thinly sliced
  • 1 lb. shrimp peeled and deveined
  • 3 cups bean sprouts
  • 1 bunch Chinese celery chopped
  • 1 dash fish sauce
  • 1 sprinkle chili pepper
  • 3 lime wedges
  • 3 packets dried chewy noodles


Cook the pork:

  • Wash the pork bones under cold water and place in a large pot. Parboil the pork bones to remove any impurities, then rinse them again under cold water and wash the pot.
  • Transfer the bones back to the pot and add 8 quarts of water. Add the daikon radish, onion, rock sugar, pork butt, and dried shrimp. Bring to a boil and skim off excess foam. Simmer for about an hour on medium heat.

Prepare the toppings:

  • Place the pork liver in a pot and cover with water. Add a pinch of salt and boil the pork liver until completely cooked (about 15 minutes). Cool the pork liver in an ice bath before slicing.
  • Add more water to the pot and boil the shrimp. Remove the shrimp and let them cool completely.
  • Add the oil, garlic, shallot, quail eggs, and ground pork to a small frying pan and stir fry. Season the pork with a little salt and transfer to a serving plate.
  • Check on the pork butt (in the large pot) to see if it is fully cooked. It should be cooked to an internal temperature of at least 160°F (71°C). You can check this using a meat thermometer. Remove and transfer to an ice bath before slicing it.
  • Season the pot with salt and fish sauce and cook the noodles according to the package instructions.

Assemble the soup:

  • Place the noodles in a serving bowl and pour the broth over the noodles.
  • Add the toppings: shrimp, pork butt, quail eggs, pork liver, and ground pork.
  • Garnish with the chives, Chinese celery, and bean sprouts.
  • Top off with a sprinkle of lime juice.