Vietnamese Kway Teow Soup (Hu Tiew Nam Vang) feat. Chef Eric

Updated: Feb 21

Migrating Teochews introduced the art of eating rice noodles to the indochinese countries as wheat does not grow well in the tropical climates. Hu Tiew Nam Vang is the Vietnamese interpretation of Teochew Kway Teow Noodle Soup and the equivalent of Kuy Teav in Cambodia. Essentially the broth is made with pork bones with the addition of dried seafood for extra umami and is lightly seasoned with fish sauce. Toppings in vietnam are usually pork meat, offals, quails eggs and fresh prawns. The noodles are blanched with beansprouts and ladles with the savoury umami rich broth and toppings before garnishing with spring onions, coriander and pork lard cracklings or fried garlic oil.



Today, Chef Eric (IG:chefericlow) will show us a step by step tutorial on how to recreate his latest recipe using our LG Whole Grain Kway Teow. This healthy noodle soup is a very popular street grub found in the street hawkers of southern Vietnamese cities and can be enjoy as any meal of the day.



Ingredients (serves 2)

Broth:

  • 20g Dried Cuttlefish, rinsed

  • 20g Dried Shrimp, rinsed

  • 350g Pork Bones, blanched

  • 300g White Radish, cut into large chunks

  • 4 liters Water

  • 2tbsps Fish Sauce

  • 1tbsp Chicken Stock cube (15g)


Assembly:

  • 80g Pork Loin, cooked and sliced thinly

  • 200g Prawn, blanched and peeled

  • 80g Pork Liver, sliced

  • 80g Minced Pork, blanched

  • 8 Quail Eggs, hard boiled and peeled

  • 100g Beansprouts

  • 1 pack of LG Whole Grain Kway Teow

  • 10g Fresh Coriander Leaves

  • 10g Spring Onions

  • 40g Crispy Pork Lard (Optional)




Instructions


1. Blanch the pork bones for 5 mins.



2. Pour in the water and place the broth ingredients into a large stock pot.







3. Bring to a boil.



4. Reduce heat and simmer for 90 mins.



5. Strain the stock and add the chicken stock cube and fish sauce to season to taste. And keep hot.




6. Blanch the pork loin in the hot broth and slice thinly.



7. Blanch the liver for 10 seconds in the hot broth and set aside.



8. In another pot of boiling water, blanch bean sprouts for 30 seconds and add the kway teow into a bowl.




9. Top up each bowl with pork slices, prawns, liver, minced pork and quail eggs. After that, ladle the hot broth over and serve garnish with fresh coriander, spring onions and pork lard. Enjoy!




Try it out and tag us on Instagram #cookwithlg! We'd love to see your version of this


 

Shop for your favourite LG Foods products




LG Whole Grain Kway Teow is available at:


Online

FairPrice Online

The Picky Grocer

Amazon Fresh


Supermarkets Selected Sheng Siong outlets, FairPrice outlets and Marketplaces.


 

Culinary, Heritage, Education, Feed (CHEF).

Keynote Speaker, Content Generator, Storyteller.

Chief Eric loves to travel, occasionally dabbles in culinary journalism.

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