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.