Vietnamese Combination Dry Egg Noodles, or Mi Kho Thap Cam, is similar to the more well known Hu Tieu Kho but except instead of Hu Tieu noodles, a chewy and clear noodle made from tapioca flour, it is made with Mi noodles, a noodle made from eggs and wheat flour. The toppings are the same as in Hu Tieu Kho, which is pretty much a smorgasbord of proteins (pork, ground pork, quail eggs, squid, shrimp, liver, pretty much whatever your heart desires). It is served dry, meaning no broth on the noodles but with a dollop of a soy-based sauce on the side or directly in bowl. The dish also comes with a small bowl of Hu Tieu broth on the side for in-between-bite slurping. This is a fun deconstructive noodle dish with fresh vegetables and savory meats that is sure to please.
Vietnamese "Dry" Combination Egg Noodle Soup (Mi Kho Thap Cam)
- 1.5 lbs pork bones
- 1.5 lbs chicken bones
- 3 liters water
- 1/2 cup dried shrimp (soak in hot water for 5 minutes, drain, then rinse)
- 1 small dried squid (soak in hot water for 5 minutes, drain, then rinse)
- 1 large white or yellow onion (roast whole at 400° for 15 minutes then peel)
- 5 shallots (roast whole at 400° for 10-15 minutes; leave unpeeled)
- 2 golf-ball size clumps rock sugar
- 2 tablespoons salt
- 2 teaspoons MSG
- 2-3 green onions or cilantro (mince or slice thin for garnish)
- BBQ Pork (Xa Xiu)
- 10-15 large shrimp (size 21-15, peel, devein and quickly boil in water for 2-3 minutes or until cook)
- 1 bag frozen already prepped and scored squid (quickly boil in water for 2-3 minutes or until cook)
- 1 package (1 lb/16 oz) fresh or dried egg noodles (Mi noodles; presoak if using dried version))
- 1 teaspoon sesame oil
- 1 bag bean sprouts (blanch)
- 1 bunch garlic chives (trim off ends, cut into 2 inch segments)
- Fried shallots
- Green onions (trim off end and slice thin)
- Black pepper
- 2 tablespoons vegetable oil
- 1 large shallot (peel and mince)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1/2 cup room temperature water mix with 1 teaspoon tapioca starch
Side Soup (Optional)
Pork & Seafood Toppings
Simple Soy-Based Sauce
- Clean the pork and chicken bones thoroughly by boiling the bones in water for 5 minutes. Remove the bones then rinse under cold running water.
- In a stock pot, add water (3 liters) and cleaned bones. Bring pot to a boil.
- Add dried shrimp, squid, onion and shallots. Simmer on low for 2 hours and occassionally skim the surface with a spoon to remove foam and impurities that float to the top. After two hours, remove solids from stock and discard.
- Season stock with rock sugar, salt and MSG
- To make the sauce, heat a small sauce pan on medium high heat. Add vegetable oil and minced shallots and fry until fragrant (1-2 minutes). Add hoisin sauce, soy sauce, oyster sauce, sugar and tapioca starch slurry. Bring sauce pan to a boil and simmer for 3-5 minutes then turn off the heat. Set aside.
- Cook the egg noodles per package instructions. Drain noodles into a colander placed in the sink and rinse under cold water and drain dry. Gently toss with sesame oil to prevent sticking.
- To serve, add egg noodles to a bowl. Top noodles with a few slices of BBQ pork (xa xiu), 1-2 shrimp, 2-3 slices of squid, some bean sprouts and garlic chives. Garnish with fried shallots, green onions and a dash of black pepper. Lastly, add a big dallop of the soy-based sauce to the bowl and serve with a small bowl of broth, garnished too with a bit green onions/cilantro and a dash of black pepper.