Vietnamese Combination Dry Egg Noodle Recipe (Mi Kho Thap Cam)
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.