Dried Seafood
Dried shrimp (Tôm Khô) and dried squid (Khô Mực) are essential ingredients in Vietnamese cuisine, particularly in the preparation of Hủ Tiếu broth. Toast them over high heat to get the aroma going then add them to the stock pot. These dried seafood ingredients infuse the broth with a unique and authentic flavor profile.
Dried shrimp and dried squid can be found at most Asian grocery store, such as Chinese, Vietnamese, or Thai markets. Some specialty food markets may carry these items in their international food section.
How to Make Hủ Tiếu Broth
Step 1: Blanch the pork bones
This step helps to remove any impurities and ensure a clear broth. Rinse the pork bones under cold water and place them in a pot of boiling water. Let them boil for 8 minutes, then drain and rinse them again.
Step 2: Roast the aromatics and dried seafood
Place the yellow onions, dried shrimp, and dried squid on a baking tray and roast them in a small toaster oven until aromatic. You can also do this the traditional way by placing the onions and dried seafood over an open flame until lightly charred on the outside. Scrap off any burnt pieces, if any, to prevent darkening the broth.
Step 3: Make the broth
In a clean pot, add the blanched pork bones, roasted yellow onions, roasted dried shrimp, roasted dried squid, and daikon. Cover with water and bring to a boil and simmer on low heat for about two hours. Skim any foam that rises to the surface. Remove all the solids from the pot. Season to taste with salt, sugar, fish sauce, and bouillon powder.
Step 4: Prepare the other ingredients (vegetables, garnishes, and protein toppings)
Making the broth is the main step, but what makes the dish is all the tasty options that top the bowl. These include, but are not limited to, sliced BBQ pork, hard-boiled quail eggs, shrimp, calamari, fried pork crackling/fat, and so much more. More information below with recipe links to each component below.
Step 5: Serve
To serve, add cooked noodles to a bowl. Add your meaty toppings. Add your vegetables. Ladle in hot broth and garnish with pickled jalapenos, fried pork fat, fried shallots, green onions, and freshly ground black pepper. Alternatively, serve it “dry” with a thick dark sauce and a small bowl of broth on the side.