Hu tieu - Saigon Soup

Hu tieu: specialty of the city of My Tho, this soup gets its name very thin rice noodles, vermicelli almost. Originally from the Mekong Delta, this is the soup kitchen breakfast Saïgonnais.

Ingredients / 6 persons:

Bouillon:
· 4 liters of water
· 1 kg of pork bone or chicken carcass (or both 500 g each)
· 2 dried squid (Asian grocery)
· 1 handful of dried shrimp
· 1 onion
· Ginger (thumb size)
· 1 stalk celery
· 4 tablespoons fish sauce
· 4 tablespoons palm sugar soup
· Pepper
Garnish :
· 400 gr of minced pork loin
· 2 cloves garlic
· Chive
· 12 shrimp
· Cha lua (Asian grocery)
· 400 gr of vermicelli-type Hu tieu (Asian grocery)
· Asian chives (Asian grocery)
· Coriander
· Soy (a handful per person)
· Lime
. Nuoc mam ·
· Pepper
· Grilled Onion or shallot (e)
· Pepper (optional)

Now the realization:

         Fill a pot with 4 liters of water, put on fire (soft). Peel the onion that you will share in half. Put a pan to heat. Grill on both sides dried squid. When it's good, add them to the pot. Then do the same with the onion, toast both sides and add to the pot.
- Peel the ginger and cut it in half. The insert in a tea ball or a fabric pocket or a diffuser (as below) with dried shrimp. You can add it to the pot. Clean the celery to chop or keep in full. Add the rest of the pot. Put the bones you have thoroughly rinsed with water beforehand so caught all previous ingredients. Pepper, put fish sauce and palm sugar. Simmer gently for good 3 hours minimum.
- During this time topping we will prepare: Cook a pot of water with a little sunflower oil. Rinse soybeans, coriander, spring onions, chives. coarsely cut garlic, coriander, spring onions and chives, and then book. Add the noodles in the pot of hot water. Bake as directed on the package. Put on the fire a pan with a little oil. Lightly toast the garlic and add the chopped pork loin. Stir everything, adding chives and pepper minced pork. Book. Rinse with cold water noodles and set aside.
- Cut into strips cha lua. Cut lemons and prepare all your filling ingredients. If you want to eat the soup with onions or roasted garlic, fry in a pan with enough oil to brown the garlic pieces to add to the final.
- After 3 hours of cooking, remove the bottom of ingredients (bones, squid, distributor etc ...). Degrease removing surface impurities. Increase heat. When the broth is hot, cook the shrimp briefly. Once the broth is boiling, place all ingredients in bowls: take a good portion of moistened noodles and cook for 1 minute in the broth using a colander and place in bowls. Put 2 tablespoons of minced pork, then a row of cha lua and finally the shrimp. Soy handle, spring onions and then sprinkled with coriander.
- Drizzle with hot broth and sprinkle with toasted garlic or onion (for those who like that). A little lime juice, spice puree and if it lacks a tad taste of fish sauce.

Good tasting !