Vietnamese Dry Egg Noodles / Hủ Tiếu Mì Khô

Hu Tieu Mi Kho is a popular Vietnamese dish that combines elements of Chinese and Vietnamese cuisine. It’s a meal that combines delicate rice and egg noodles, flavorful pork, shrimp, and a balanced sauce that perfectly ties all the elements together. Unlike traditional soup-based noodle dishes, Hu Tieu Mi Kho is served “dry,” meaning the noodles are tossed in sauce rather than broth—though it’s usually paired with a side of hot, aromatic broth for sips between bites.

What is Hu Tieu Mi Kho?

Hu Tieu Mi Kho is a variation of Hu Tieu, a Vietnamese noodle soup with roots in Chinese and Cambodian cuisine. What makes Hu Tieu Mi Kho special is the “kho” style, which means “dry.” While the noodles are served dry and coated in a sauce, the dish typically comes with a rich, flavorful broth served on the side, allowing you to experience the depth of flavors in each bite.

The dish often features a mix of rice noodles (hu tieu) and egg noodles (mi), providing a delightful contrast in texture. The noodles are usually topped with a variety of savory meats like char siu (Chinese BBQ pork), shrimp, and minced pork, making it an ideal dish for those who crave a little bit of everything.

Sauce Options:

Hủ Tiếu Mì Khô is the dry version of Phnom Penh Noodles (Hủ Tiếu Nam Vang), so make sure you peep that recipe if you want to learn how to make the broth!

You can skip making the broth altogether and use chicken stock instead for a quick weekday meal! If you choose to go this route, you can adjust the sauce recipe slightly by adding 1/2 tablespoon of granulated sugar and 1 teaspoon of fish sauce to help round out the flavor of the sauce.

Vietnamese Dry Egg Noodles / Hủ Tiếu Mì Khô

4.5 from 40 votes

Servings

6-8

servings

Prep time

20

minutes

Cooking time

15

minutes

Ingredients

• Noodles:

• 2 packages Wide Egg Noodles

• Toppings:

• 2 lbs Thinly Sliced Pork Butt

• 1 lb Pork Fat

• 1 lbs Lean Ground Pork

• 2 cans Quail Eggs

• 2 lbs Shrimp

• Garlic Chives

• Beansprouts

• Seasoning for ground pork and quail eggs:

• 1 tsp Minced Garlic

• 1 tsp Fish Sauce

• 1 tsp Sugar

• 1/2 tsp Black Pepper

• Sauce:

• 1/2 cup Hủ Tiếu Broth or Chicken Broth

• 2 tbsp Oil

• 1 tbsp Minced Garlic

• 3 tbsp Soy Sauce

• 3 tbsp Oyster Sauce

• Garnishes:

• Fried Shallots

• Black Pepper

Directions

• Parboil pork butt, then rinse and clean pork under cold water. Cook in salted water for 1-2 hours. Wrap in plastic wrap and put into the fridge to cool down. Thinly slice when cooled.
• Cut pork fat into quarter-inch pieces and fry in a dry pan until the fat has rendered and becomes golden brown. Salt immediately after and reserve some of the pork lard
• We’ll add some pork lard, saute garlic, and ground pork in a clean pan. Season with fish sauce, sugar, and black pepper. Repeat this step for canned quail eggs
• Boil shrimp and cut in half
• Cut garlic chives into 1-inch pieces, then blanch with beansprouts and toss in oil and salt
• In a saucepan, combine broth, oil, minced garlic, soy sauce and oyster sauce
• Assemble the bowl by adding noodles, toppings, garnishes, and sauce. Serve with a side of broth

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