Hủ tiếu gõ (“Gõ” rice noodle soup)

HỦ TIẾU GÕ –  A popular rice noodle soup, It is very famous in Sài Gòn for many people: workers, students, …. especially for poor people because of its cheap price and delicious. It will be impressive if you try only one time.  The sellers will have a “staff” stroll around the roads with a wooden kit. It is a very distinctive sound that anyone would recognise. Customers who want to order dishes will only need to point out and patiently wait then a bowl of delicious, steaming noodles will be delivered door to door. This is a cultural feature that is only in the cities and provinces of Southern Vietnam, especially in Sài Gòn, where many people come for jobs from many parts of Vietnam. Most of the sellers are from central of Vietnam, especially in provinces such as Quảng Nam, Quảng Ngãi, Bình Định.

HỦ TIẾU GÕ is not sold at breakfast or lunch time. It is usually sold during from 3pm to 1am of next day. This job is not hard or easy, but The seller will prepare from early morning (go to wholesale market – opened 24/24, buy cheap foods – ingredients for noodle) and go to bed late.

The ingredients in HỦ TIẾU GÕ is lesser than normal HỦ TIẾU with small, thin rice noodle threads, some thinly sliced pork loin (very thin) or beef balls or both and some crispy pork lard (Vietnamese: tóp mỡ), mung bean sprouts, fried shallots, garlic chives, some sliced chili, lime wedges, …

RECIPE:

Ingredients:

For broth:

  • 2 kg pork bone (marrow bones and neck bones)
  • 1kg lean pork
  • 0.5 kg minced pork (optional)
  • 1 kg pork spare ribs, chopped into bite sized pieces (optional)
  • 3 nos roasted squids
  • 0.2 kg dried shrimps (washed, soaked in water)
  • 1 no white radish (daikon), cut into cubes
  • 1 no onion, peeled, cut wedges
  • 1 no (100 gr) salted white radish, shredded
  • Seasonings: rock sugar, MSG, salt, pepper

For serving: (per serve)

  • 0.150 kg Rice noodle
  • some thinly sliced pork (cooked above)
  • some sliced beef balls
  • some mung bean sprouts
  • Sliced spring onions, sliced garlic chives, sliced chili, lime wedges
  • Crispy pork lard dices (*)
  • Fried shallots

(Original recipe for 150 serves: 10kg pork bones, 2kg lean pork meat, 80 liters water, 1 kg MSG, 50 gr pork booster, 0.5 kg salt, 0.5 kg rock sugar, 0.5 kg white radish).

Method:

  1. To wash the bones: In stock pot, put bones in with cold water to cover and bring to boil, cook about 5 minutes. Take bones out, wash the bones under running water, throw off the liquid.
  2. To cook broth: Put the bones back to pot, add 6 liters water along with onion wedges, white radish, salted radish, roasted squids, dried shrimps. Bring to a boil, then turn down heat to simmering about 3 to 4 hours, skimming occasionally. Seasoning the broth with salt, pepper, rock sugar, pork booster, MSG (optional)
  3. Add pork meat into stock, cook until tender, Take them out, soak in cold water to prevents dry and discolor.
  4. Meanwhile, in a saucepan, saute minced pork with 1 tablespoon cooking oil, 1 teaspoon chopped garlic, seasoning with salt, pepper, MSG (optional), about 5 minutes or just cooked, set aside. (forget this step if you do not use minced pork)
  5. To serve: In boiling water, blanch the noodle, then put into serving bowl with some sprouts, top with sliced pork, sliced beef balls, minced pork (step 4) , ladle very hot broth to cover the noodle, then garnishing with sliced spring onions, garlic chives, fried shallots, sliced chili and crispy pork lard dices and serve.

Note: (*) The best crispy pork lard will be done if you cook by yourself. Pork lard will be boiled first, then cut into small dices (a little bigger than corn kernel). In a pan, with medium heat, fry the lard dices until golden color and crispy, add some sliced garlic and a  little bit salt, take out of the heat, drain off fat.

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Post Author: dvd

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