Southern-style Pork and Seafood Noodle Soup (Hu Tieu Nam Vang)

Originally it had been prepared by Teochew Chefs who lived in Phnom Penh. Due to migration and social interaction, it was introduced to Saigon more than 100 years ago. From then on, there were adjustments to match local ingredients and taste. Compared with original version, Vietnamese “version” added more pork bones, squid and dried shrimp to make the soup more flavorful. Served with char siu, pork liver, shrimp, quail eggs, crown daisy.