Posted by: SV | March 30, 2008

Hu Tieu – Clear Glass Noodle Soup

The more well-known Vietnamese rice noodle soup is Pho. Hu Tieu is also a rice noodle soup but made with pork and seafood stock.  The rice noodle is more transparent (clear glass) and has a slightly sticky  texture than Pho noodles.  Usually on the package, it will say rice noodle and ‘Hu Tieu’ directly underneath.

If you are needing to boil pork tenderloin or similar cuts of meat for salads, the stock from this would be a good base for this soup.  For this dish, I actually am using the stock from the Kohlrabi Salad posting for part of the liquid.

You can purchase pre-made fried garlic from an Asian market and save some time.

Seafood Rice Noodle Soup (Hu Tieu)

(Serves 4-6)


  • 5 quartz of water
  • 3 lb of pork ribs
  • ¼ lb dried shrimp, pre-soaked in water
  • 1 onion, quartered
  • 1 lb daikon (or turnip) quartered
  • 3 tbsp fish sauce
  • 1 tsp of black peppercorn or cracked pepper

Fried garlic:

  • ¼ cup olive oil
  • 8 sliced garlic cloves


  • 1 package (1 lb) of rice noodles (Hu Tieu)
  • ½ pound of pork tenderloin
  • 12 medium shrimps
  • 1 sprig of chopped green onion for garnish
  • Sliced onion for garnish
  • ½ cup fried garlic for garnish
  • ¼ lb bean sprouts
  • 1 lime, quartered

1.      To make stock, bring water to a boil and add pork, pre-soaked dried shrimp, chopped vegetables, fish sauce and black pepper.  Simmer over medium heat for about 2-3 hours, routinely skimming the foam and any fat off the top.  Strain the stock.

2.       While the stock is simmering, prepare the fried garlic.  Heat olive oil in small fry pan over medium heat, add sliced garlic and fry until golden brown.  Drain the garlic over papertowels.

2.     To the strained stock, add ½ pound of pork tenderloin and bring to gentle boil.  Simmer over medium heat for 20-30 minutes.  During the last 3-5 minutes, toss in the unpeeled shrimp.   Remove both pork and shrimp and let cool on a platter before slicing and peeling.

3.      In a separate pot, bring water to boil.  Add rice noodles and cook until firm, al dente.  Pour noodles into a strainer and gently toss with chopsticks to loosen the noodles.  Divide noodles into 4-6 serving bowls.

4.      Top each bowl of noodles with slices of pork and shrimp.

5.      Laddle broth over the bowl of noodles.

6.       Garnish with sliced onion, chopped green onion, fried garlic.

6.       Serve with bean sprouts and lime. 




  1. […] Every time I go down to Orange County I always mean to stop by Hu Tieu Thanh Xuan, a Vietnamese restaurant that specializes in these yummy clear glass noodles, also known as hu tieu dai. […]

  2. […] Aside from the usual Vietnamese options, Saigon is serving up not only pho but also hu tieu and mi […]

  3. Ooo..this is really nice! Will try this version soon this week!

  4. Hope you liked it!

  5. I am Vietnamese , i love to eat HU TIEU .I wish that i will have a big HU TIEU infront of my face.

    • Hope you will either be able to make some yourself or go to a nearby VN noodle house! Hard to find unless you live in Little Saigon.

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