HU Tieu Nam Vang- Phnom Penh Noodle Soup
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- Опубликовано: 7 сен 2024
- IIngredients:
For the Hu Tieu Soup (Larger Amount 12L Water):
• 4 lbs pork bones or ribs, blanched
• 12 L water
• 1 large onion
• 4-inch pieces of ginger, peeled and sliced
• 2 lbs chicken
• 1 shallot
• 2 large carrots
• 1 large daikon
• 1 piece preserved radish SALT
• 6 pieces (175 grams) rock sugar (ROCK Sugar- amzn.to/3mxqMDT
• 2 tablespoon fish sauce (Thai Fish Sauce- amzn.to/3DS11Uu)
• 6 tablespoon sugar
• 3 tablespoon salt
• 5 tablespoon soy sauce (Golden Mountain - Thai Seasoning Soy-amzn.to/3T4DJBs)
• ½ tablespoon chicken bouillon (DASIDA Chicken Bouillon Powder-amzn.to/3mGamJh)
• 5 Hu Tieu flavor cubes or (3 cubes + 2 tablespoon Cot Hue Tieu)-
(amzn.to/3L51WWc or amzn.to/3JoWnAx)
For the Hu Tieu Soup (Smaller Amount 6L Water):
• 2 lbs pork bones or ribs, blanched
• 6 L water
• 1 large onion
• 2-inch piece of ginger, peeled and sliced
• 1 lb chicken
• 1 shallot
• 1 carrot
• ½ daikon
• ½ preserved radish
• 3-4 pieces (85 grams) rock sugar (ROCK Sugar- amzn.to/3mxqMDT
• 2 tablespoon fish sauce -(Thai Fish Sauce- amzn.to/3DS11Uu
• 5 tablespoon sugar
• 2 tablespoon salt
• 3 tablespoon soy sauce -(Golden Mountain - Thai Seasoning Soy-amzn.to/3T4DJBs)
• ½ tablespoon chicken bouillon-(DASIDA Chicken Bouillon Powder-amzn.to/3mGamJh)
• 3 Hu Tieu flavor cubes or (3 tablespoon Cot Hue Tieu) - (amzn.to/3L51WWc
or amzn.to/3JoWnAx)
For the Noodles:
• 5 lbs pho noodles
• 1/4 cup vegetable oil
• 1 cup sliced shallots + 2 tablespoon cornstarch
• ¼ cup garlic, minced
• 1 lb shrimps, peeled and deveined
• 1 lb squids, cleaned and sliced into rings
• 2 lbs chicken, sliced
• 1 lb ground pork
• ¼ cup SWEET preserved radish- ( amzn.to/3L9jqRm)
• 2 tablespoon Phnom Penh dry noodle sauce (CHECK OUT VIDEO)-( • Phnom Penh Dry Noodle ... )
• 2 lbs beef, thinly sliced
• Beef homemade meatballs (CHECK OUT VIDEO)- • Bo Vien- Beef Meatball...
• Bean sprouts, scallions, cilantro, basil, lettuce, jalapeno peppers (optional garnish)
Instructions:
For the Soup:
1. Rinse the pork bones and beef bones under cold water and place them in a large pot. Cover with water and bring to a boil. Boil for 10-15 minutes, then discard the water and rinse the bones with cold water.
2. Add 12 liters of water to the pot with the bones, also add the onion, ginger, shallot, carrots, daikon, rock sugar, preserved radish and chicken to the pot. Reduce the heat to low-medium and simmer for 15-20 minutes.
3. Add fish sauce, sugar, salt, soy sauce, chicken bouillon seasoning, and Hu Tieu flavor cubes to the broth. Stir until everything is dissolved.
4. Remove the chicken from the broth and slice it thinly. Set aside.
5. Then increase the heat to high. Let broth simmer for another 30-40 minutes. (Total cooking time for soup is about 1 hour to 1 hour and 20 minutes)
For Noodles & Garnishment:
1. Heat the vegetable oil in a saucepan over medium-high heat.
2. Mix sliced shallots and cornstarch in a bowl.
3. Heat oil in a wok and add the shallots. Stir-fry until golden brown and crispy. Remove from heat and place on a paper towel to absorb excess oil.
4. In the same wok, add the minced garlic and deep-fry until they turn golden brown and crispy.
5. Blanch squid, shrimp, and ground pork in the same pot for 2-3 minutes until cooked through. Drain and set aside.
6. Heat a wok or large skillet over low heat. Add 1 lb. ground pork and 1/4 cup sweet preserved radish. Stir-fry and add 2 tablespoon of dry noodle sauce. Stir-fry for 1-2 minutes until pork is coated in the sauce. Remove from heat and set aside.
7. Cook the noodles according to the package instructions.
8. Assemble noodles, meat choices, bean sprouts, and add soup broth.
9. Serve hot and enjoy, garnishing with additional fried shallots and fried garlic.
10. Garnish with bean sprouts, scallions, cilantro, basil, lettuce, jalapeno, lime
Thank you for sharing your version. 😋
_bữa nào em học theo chị làm món này mới được, về quê lâu rồi chưa dc ăn lại món Hủ tiếu Nam Vang_ ❤❤❤
Thanks for ur video helpful tips like the like
I followed the way you cook👩🍳 and It tasted very good😋 👍 ❤ it
looks sooo yummy
Beautiful!!!
Looks so good
Tasty 😋
Chi biet tiếng việt nam ha?
What kind of soy sauce did you use?
I used Golden Mountain Thai Seasoning Soy Sauce for this recipe. You can view the brand information (Golden Mountain - Thai Seasoning Soy-amzn.to/3T4DJBs)
Dear, did you notice something? Even though you have such a beautiful video, your video does not get many views and the channel does not subscribe to it🙂
Thank you so much for your feedback, and I appreciate your kind words about my video! I'm sorry to hear that it hasn't received as many views and subscribers as I would like, but I'm committed to continuing to create high-quality content and engaging with my audience.
I'm always looking for ways to improve, so I would love to hear any ideas or suggestions you may have for how I can reach a wider audience and increase engagement on my channel. Please feel free to share any thoughts you have. Thank you again for your feedback, and I hope you continue to enjoy my recipes!
the main ingredient that makes this phnom penh noodle and you left it out, SQUID dry SQUID.. horrible
Thank you for your feedback! Have you had a chance to watch the video? The mention of dry squid and dry shrimp occurs around halfway through the video while the ingredients are added to the soup. While dry squid or dry shrimp do add a stronger seafood flavor, the recipe can still taste equally delicious without them. Feel free to customize it to your liking!
Cambodian don’t prepare, cook this Phnom Penh Noodle soup like that. Not authentic Khmer food what she is doing.
Sokhom Prins, author, chef, world activist, historian, researcher, influencer
Someone had a high opinion of themself. I see nothing inauthentic about her cooking. The recipe is literally 90 percent of what you see on RUclips and what's out on the internet. Maybe you can point out what you disagree with.
@@jamesleng6231
Sokhom Prins, author, female, Cambodian, chef, world activist, historian, researcher.
My memoir Love of Life - A Miraculous Story! release soon.
I traveled, lived, worked in many poor countries from 1993 to 2009. My late husband ( Dr of Law, renowned international financial consultant expert, author) and I are the master mind and founder of ACLEDA Bank in Cambodia, East Timor Central Bank.
We revived, fixed, reconstructed many banks during Asian financial crisis. Countries we helped Lao, Cambodia, Zambia, Maldives, South Korean, Malaysia, Indonesia, Mongolia etc.
I am writing cook book about signature dishes of international cuisines. There will be videos of my memoir release and later about republish my late husband’s book. And of course cook book videos will be made too.
But right now I’m writing my other book,….titled yet to release
The saying is that: never judge book by cover.
I enjoyed this video and can’t believe the comments from some sour people . Thank you . The dish is lovely and i bet it taste good