Khmer-Chinese Import · Clear Noodle Soup
Hủ Tiếu Nam Vang
Photo: Dianne Flor Reyno / Wikimedia Commons · CC BY 2.0
Its name literally means 'Phnom Penh noodles' — the dish followed the Phnom Penh-style kuy teav recipe into southern Vietnam and never lost the Vietnamese name for that city.
Thin, chewy rice noodles sit in a light pork-bone broth with shrimp, minced pork, liver, and a soft-boiled quail egg, garnished with fried shallots, herbs, and a squeeze of lime. Saigon noodle shops serve it either soupy or 'dry,' with the broth on the side for dipping.
Why it's made this way: Hủ tiếu descends from noodle traditions the Teochew brought from Guangdong; the Nam Vang ('Phnom Penh') variant traces to Phnom Penh-style kuy teav, and it became popular in 1960s Saigon as Vietnamese cooks lightened the broth and added local herbs and garnishes.
More from Vietnam
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.