Authentic Chicken and Fish Noodles Soup – Hu Tieu Ga Ca

When we were kids growing up in Saigon, our father used to take us to Cho Cu (Old Market) to enjoy a piping hot bowl of Chicken and Fish Noodles served with a side of Pate Chauds (Pork Pastries) or Chinese crullers to dip into the broth for extra deliciousness. Our father used to also order a Fish salad as appetizer.

I’m recreating the flavors through this recipe that evokes so many happy childhood memories, and I hope that you’ll give it a try.

Ingredients (for 4 to 5 servings)

The Broth

• 1 chicken or 4 chicken thighs
• 1/2 lb (250 g) white fish fillet, washed and thinly sliced
• 1 daikon (peel and cut into large chunks)
• 1 yellow onion (peel; leave whole)
• 1 tbsp pork or chicken stock powder (or Hu Tieu stock powder)
• 1/2 tbsp salt
• 1 tbsp rock sugar or regular sugar
• 2-1/2 liters water (about 10 cups)

The Garnish

• 1 pack rice noodles
• 2 to 3 shallots, peeled and minced
• 2 to 3 garlic cloves, peeled and minced
• 1 bag bean sprouts
• 1 bunch garlic chives (trim off ends, cut into 2 inch segments and blanch)
• Green onions (trim off end and slice thin)
• Black pepper
• Cooking oil

Optional but oh so good (to dip in the broth)

• 4 to 5 sticks of Chinese crullers (Dau Chao Quay or Youtiao)
• 4 to 5 Pates Chauds (Pork or Chicken pastries

The Fish Salad

• 1/2 lb white fish fillet, washed and thinly sliced
• 1 bunch garlic chives (trim off ends, cut into 2 inch segments and blanch)
• Green onions (trim off end and slice thin)
• Sprigs of coriander
• 1 inch fresh ginger, peeled and julienne
• 3 tbsp sweet soy sauce
• 1 tbsp Chinese cooking wine
• 2 tbsp dark soy sauce
• 1 tbsp sesame oil
• Thai red chili (slice thin), optional

Instructions

• To make the broth – In large pot, heat about 10 cups of water till boiling. Add the chicken, daikon, onion, salt stock powder, rock sugar and bring to boil again. Skim any impurities. As soon as the water boils, reduce the heat to low, cover the pot and simmer for 15 minutes (make sure the water is not boiling, just simmering). After 10 minutes, turn off the heat and let the chicken continue to cook in the warm pot for 15 minutes. Test that the chicken is well cooked by piercing the thick part of the thigh and if juice runs clear, it’s cooked. Remove the chicken from the pot and add it to a bowl of iced water for 5 minutes to firm up the meat and halt the cooking. Put the chicken on a chopping board. When cool enough to handle, remove the bones. Add the bones back to the pot and cook for another 30 minutes, to make the broth. Taste the broth and adjust seasoning if necessary. Slice the chicken and set aside.
• Boil a pot of water, blanch the bean sprouts for 30 seconds. Remove the beansprouts with a mesh strainer with handle and rinse under running water and set aside (Shortcut, put the bean sprouts in a microwave-safe bowl and microwave on high for 2 minutes to blanch). In the same pot, heat the water to boiling. Cook the noodles according to the package instructions. Drain and rinse under running water. Divide the noodles and bean sprouts in individual bowls. Add a few drops of sesame oil over the noodles.
• In a frying pan, heat 2 tbsp of cooking oil. Add the minced shallots, stir fry till light gold, add the minced garlic. Fry till golden crispy.. Turn off heat immediately to avoid further cooking. Add a pinch of sugar to the fried garlic to keep it crispy. Set aside.
• After washing the white fish fillets, slice the fish very thinly and put the slices in a deep plate (repeat the process for the fish salad). Bring the broth to boil. Ladle the piping hot broth over the fish fillets. If the slices are very thin, the fish would cook by being immersed in very hot broth. If the slices are thicker, or if you prefer, you can put the fish in a mesh strainer with handle, and dip it in the boiling broth for a few seconds (fish will cook very quickly).
• To make the fish salad: Cook the fish fillet in the same method as above. Put the cooked fish fillet on a plate. Meanwhile, mix all the other sauce ingredients together. Pour over the fish and delicately mix everything together.
• To assemble: In each bowl of noodles with bean sprouts, add the sliced chicken and sliced fish. Add the garlic chives. Ladle the piping hot broth in each bowl. Sprinkle the fried garlic, shallots and green onion on top. Serve hot with the Pates Chauds and Chinese Crullers to dip in the broth, and the plate of fish salad.

This is a simple recipe with delicate taste, sure to please your family!

If you like noodles soup, check out my recipes for Pork and Prawn Hu Tieu and Braised Beef Hu Tieu.

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Related Products

All ingredients can be found in Asian stores. If you don’t live near one, you can order some ingredients from Amazon:

Quoc Viet Foods – Pork Flavored “Hu Tieu” Soup Base 10oz Cot Hu Tieu Brand

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Helen Ou @ Guangxi Specialty: Traditional Pure Brown Rock Sugar 17.6oz

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Viet Way Rice Noodle Sticks for Pho, 14oz (3 Packs) (M)

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Kanwone Ceramic Japanese Ramen Bowl Set, Soup Bowls – 37 Ounce, with Matching Spoons and Chopsticks for Udon Soba Pho Asian Noodles, Set of 2, Black

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