When I was a primary student, my mom often took me to a local market on weekend with her, and left me at a food court serving Hủ tiếu – a kind of Southern Vietnam style noodles where I found my love with Hủ tiếu mì hoành thánh – Wonton noodles. During my uni life, I got a fantastic bestie who always asked me to eat Hủ tiếu with her at our favourite spot, namely Bà Sáu in Võ Văn Ngân St, Thủ Đức. Unfortunately, after going to study abroad in the UK, it’s rare to find a Vietnamese restaurant serving the original taste of Southern Vietnam style noodles. To satisfy my eating demand, I’ve searched so many recipes on the Internet to cook Hủ Tiếu for my own. Of course, it wasn’t success in the first time, but the big love with Hủ tiếu keep me on developing my own recipe that exactly has the same flavour as the one I used to eat in my homecity – Saigon.
Ingredients:
– 300gr pork leg ( I bought it at Chinatown, or you can use pork ribs at Tesco supermarket)
– 50gr dried shrimps and squids
– 200gr prawns (I bought fresh prawns at Chinatown)
– 100gr pork liver
– Some Quail eggs (you can use chicken eggs instead)
– 1 white radish
– Haft of red onion
– 1 teaspoon of chopped garlic and 1 teaspoon of chopped shallot
– 100gr minced pork
– Wonton noodles (you can buy it at Chinatown or Vietnamese shop)
– Fish sauce, oil, rock sugar, salt, and Knorr seasoning
– Side vegetables: bean sprouts, chives, Glebionis coronaria ( or Chrysanthemum coronarium), spring onion and coriander.

How to make the broth:
Grill dried shrimps and squid, red onion, white radish in the oven for 10 mins.
Stew pork leg, shrimps, squid, red onion and white radish in a stewing pan with 1l water and cook into 2 hours. Get foam thoroughly for clear water.
Add some rock sugar and 2 spoon Knorr seasoning and 1 spoon salt for a bit thick because we will add on noodles and vegetables later.
Stir-fry chopped garlic and shallot with some oil in a hot pan, then put it all into the broth. Until boiling, it will have a good smell.
How to make the toppings:
Boil the pork liver for 20-30 mins to make it well-done.
Boil the quail eggs in 10 mins. Then put eggs in cold water for easy peeling.
Marinate mince pork with 1 spoon fish sauce, 1 teaspoon Knorr seasoning, 1 teaspoon black pepper and chopped shallot. Cover the mixture with clingfilm and pop into the fridge for 20 mins before stir-frying.

Put the wonton noodles in boiled water in 1 min.

Finally, garnish with noodles and toppings, then souse the broth and top with some black pepper or chopping chilli.

Let’s take your bowl to the table and enjoy!