Hu Tieu Nam Vang hails from the Mekong Delta, with roots in Cambodian and Chinese cooking that give it a lighter, slightly sweeter broth than its northern cousin, pho. Pork bones and dried squid (or prawn heads) simmer low and slow to build a broth that's clean but deeply savoury.
The bowl comes together with tender pork slices, plump prawns, and thin rice noodles, all finished with a scatter of fried garlic, chives and bean sprouts. It's lighter than a beef pho but every bit as satisfying.
This home version streamlines the broth without losing the character — a solid stock, a short simmer with aromatics, and a good seasoning balance of fish sauce and rock sugar do most of the work.
