Hủ tiếu Nam Vang, a noodle soup dish from Phnom Penh

Ingredients

• 500 g of pork bones
• 300 g of pork liver
• 1 pork heart
• 1 pork kidney
• 200 g of ground pork
• A pinch of dried shrimp
• 200 to 300g of shrimp
• 1 medium-sized, grilled, dried squid
• 1 package of dried “hu tieu” noodles
• 1 daikon radish
• 1 onion
• One piece of rock candy
• ginger
• 2 tablespoons of white alcohol
• Allium sativum
• oil-based paint
• salt
• powdered broth
• pepper
• quail eggs (optional)
• soy sprouts, Chinese chives, celery, lettuce

Soak the dried shrimp in warm water. Rinse the pork bones, blanch them briefly, then place them in a pot with a little salt and sugar for cooking.

When the bone broth is simmering, add the onion, dried shrimp, dried squid, daikon radish, and powdered bouillon. Reduce the heat to medium-low, skimming off any foam to keep the broth clear, and let it simmer for 45 to 60 minutes.

Wash the shrimp, remove the vein, and season them with a little salt. Season the ground pork with salt, powdered bouillon, and pepper, and cook it in a pan with a little oil until it is dry, then set aside.

Cut the kidney in half lengthwise, remove the white membrane, and soak it for 10 to 15 minutes in a bowl of water with 2 tablespoons of white alcohol and a few slices of ginger, then rinse under cold water.

Bring the water to a boil with a pinch of salt and ginger. Once it starts boiling, add the heart, liver, and kidneys. Let them boil for 1 minute, then turn off the heat, cover, and let them sit for 15 minutes without stirring so they cook gently without drying out. Rinse with cold water and only cut them just before serving.

Chop the garlic. Heat the oil in a pan, add the garlic, and cook until it turns a light golden color. Remove the pan from the heat to prevent the garlic from burning.

Return the broth to a boil, then add the shrimp to cook (this will also infuse the broth with more flavor). Adjust the seasoning and add 1-2 tablespoons of fried garlic.

Arrange the noodles in bowls with a little fried garlic to prevent them from sticking. Garnish with slices of liver, kidney, and heart, 2-3 shrimp, and quail eggs if desired, and ground pork. Pour in the broth and sprinkle with chopped chives. Serve with celery and lettuce.