Hu Tieu

Ingredients

• •8 cups chicken or pork broth (gluten-free)
• •8 oz small tapioca noodles
• •6 oz ground pork
• •6 oz shrimp, peeled and deveined
• •4 shiitake mushrooms, sliced
• •2 tablespoons gluten-free fish sauce
• •3 cloves garlic, minced
• •2 green onions, sliced
• •1 teaspoon sugar
• •to taste salt and white pepper
• •2 tablespoons vegetable oil
• •for garnish fresh cilantro and fried shallots

Directions

1. 1Cook tapioca noodles according to package directions, drain and set aside.
2. 2Heat oil in a large pot over medium-high heat, sauté garlic until fragrant, then add ground pork and cook until no longer pink.
3. 3Add the broth to the pot and bring to a boil, then add mushrooms and simmer for 10 minutes.
4. 4Add shrimp and cook for 3-4 minutes until pink, then stir in fish sauce and sugar.
5. 5Season with salt and white pepper to taste.
6. 6Divide cooked tapioca noodles among serving bowls and ladle hot broth mixture over top.
7. 7Garnish with green onions, cilantro, and fried shallots before serving.

💡 Hu tieu noodles vary widely by type; cook them separately from the broth and stop at chewy-tender so they do not continue swelling in the soup.

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