Hu Tieu Kho (Vietnamese Dry Noodles with Pork and Prawns)
Springy rice noodles tossed in garlic oil and a savoury sauce, topped with pork, prawns and crisp shallots with a bowl of clear broth on the side.
Made with Nuoc cham (Vietnamese dipping sauce) and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelMedium
- Costabout £3.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the noodles in warm water for 20 minutes, until pliable but still firm. Drain.
20 min - 2
Heat 1 tbsp oil in a small pan over a medium heat. Fry the shallots for 4 to 5 minutes until golden and crisp. Lift out onto kitchen paper and keep the oil.
4 min 30 s - 3
Gently heat your ready made homemade chicken stock (see the base recipe) in a pan. Poach the pork slices for 2 minutes, then the prawns for 2 minutes, until the pork is no longer pink and the prawns are opaque. Lift both out with a slotted spoon.
4 min - 4
Keep the stock hot for serving. Boil the noodles in a pan of boiling water for 1 to 2 minutes, until tender, then drain well.
1 min 30 s - 5
Heat the remaining oil with the shallot oil in a wok. Fry the garlic for 30 seconds, add the noodles, tamari, sugar and pepper and toss for 2 minutes until glossy.
2 min - 6
Divide the noodles between bowls and top with the pork, prawns, bean sprouts, lettuce, spring onions and crisp shallots. Serve with small bowls of hot stock and your ready made nuoc cham (see the base recipe) for spooning over.
Tips
- Do not oversoak the noodles. They finish softening in the wok.
- Hot stock on the side is how hu tieu kho is eaten. Sip it between mouthfuls.
- Add a little sliced chilli to the nuoc cham if you like it hot.
Storing and freezing
Best eaten fresh. Keep the noodles, topping and stock separately in the fridge for up to 1 day and reheat until steaming hot all the way through. Do not freeze the noodles.
Questions
Can I use ready made stock?
Yes, but pick a low salt, gluten free stock. Homemade stock is gentler and clearer, which suits this dish.
Is this dish gluten free?
Yes. It uses rice noodles, gluten free tamari, and gluten free fish sauce in the nuoc cham. It is also dairy free, egg free and nut free.
Can I use chicken instead of pork?
Yes. Thinly sliced chicken thigh works well. Poach it for 4 to 5 minutes until no pink remains.
More made with nuoc cham (vietnamese dipping sauce)
Thai Red Curry Chicken Wings with Lime Dipping Sauce
GFDFEFGoi Du Du Tom (Green Papaya and Prawn Salad)
GFDFEFTom Xao Toi (Vietnamese Garlic Prawns with Nuoc Cham)
GFDFEFBanh Cuon (Steamed Rice Rolls with Pork and Mushroom)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.