Saigon Sunrise Pork Noodle Soup
A soul-warming southern Vietnamese noodle soup with a crystal-clear pork broth ladled over silky tapioca noodles, tender sliced pork, shrimp, and a garden of crisp bean sprouts and fragrant herbs. This Saigon street-cart classic hits every note — savory, sweet, and deeply aromatic from dried shrimp and slow-simmered pork bones.
Ingredients
- 1 lb pork neck bones
- 6 oz pork tenderloin, whole piece
- 8 oz dried tapioca noodles (hu tieu)
- 8 large shrimp, peeled and deveined
+ 12 more ingredients
Instructions
Blanch the pork neck bones in boiling water for 5 minutes, then drain and rinse thoroughly under cold water to remove impurities.
Place the cleaned bones, charred onion, smashed garlic, daikon, dried shrimp, and rock sugar in a large pot with 8 cups of water. Bring to a boil, then reduce to a gentle simmer.
After 30 minutes of simmering, add the whole pork tenderloin to the broth. Cook for another 25 minutes until the tenderloin is just cooked through, then remove it and plunge into ice water.
Continue simmering the broth for another 30 minutes, skimming any foam that rises. Season with fish sauce to taste.
Meanwhile, season the ground pork with a pinch of salt and pepper, then form into small meatballs about the size of a marble. Poach them in the simmering broth for 5 minutes and set aside.
Bring a separate pot of water to a boil and cook the shrimp for 2 minutes until pink. Remove, then cook the tapioca noodles according to package directions. Drain and rinse with cold water.
Slice the chilled pork tenderloin thinly against the grain.
Strain the broth through a fine mesh sieve and return to the pot. Adjust seasoning with fish sauce and sugar as needed.
Divide noodles among 4 bowls. Arrange sliced pork, shrimp, pork meatballs, and bean sprouts on top. Ladle the hot broth over everything.
Garnish with Chinese celery, fresh herbs, and fried shallots. Serve with hoisin and sriracha on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI