Vietnamese Pork & Seafood Noodle Soup (Hu Tieu)

Broth

• 1.5kg pork bones
• 2 chicken frames
• 1 onion
• 2 carrots, peeled and cut into 2cm slices
• Sprinkle of dried shrimp
• 2 tbs salt
• 2 tbs sugar
• 2 tbs MSG (bot ngoc)

Hu Tieu

• 500g peeled prawns & degutted, keep tail on
• 12 fish tofu
• Char Sui
• 1 packet fresh egg noodles
• 1 packet rice noodles (these two packs serves 6)
• Shallots, sliced
• Bean Sprouts to serve
• Fried Onion to serve
• Lime to serve

Method for Stock

1. Rinse bones & remove skin from bones & frame (place chicken frame under bones as frame will float to top - getting in way of skimming fat)
2. Boil pot of water (3/4 of 10L pot), once boiled add bones, frame, onion, carrot, dried shrimp & condiments
3. ONce boiling again, turn down to simmer
4. As it simmers, small white bubbles will emerge and clump - this is the fatty bits. Skim the fat off top of stock every 20 mins
5. Taste stock & add condiments as required to personal tasted
6. Leave simmering & skim for 2 hrs then turn off heat.
7. Soak rice noodles in cold water and cook per package instructions
8. Prepare egg noodles
9. Prepare by dipping prawns and tofu into stock until cooked, leave aside until ready
10. Prepare bowl with noodles, prawns, tofu, char sui & shallots
11. Add stock just before serving
12. Serve with sprouts Fried Onion & Lime

Note: If this is too much stock for you, then excess stock can be frozen in smaller serves. I freeze and use when a recipe calls for 'chicken stock'