All you need to do is mix the sauce into the noodles and enjoy. A small bowl of hot hu tieu broth is usually served on the side for sipping in between bites or as a finisher after the meal.
What I love about this dish is the versatility. Just like its broth version, you can entirely make it your own by adding a variety of toppings and noodles.
You can choose from soft flat rice noodles (like phở), egg noodles (mì), or chewy tapioca noodles known as hủ tiếu dai, especially common in hủ tiếu Mỹ Tho. You can even mix and match.
Toppings are also up to you: Chinese BBQ pork, sautéed ground pork, poached seafood such as shrimp and squid, organs such as pork liver and heart, garlic chives, crispy shallots, hard boiled quail eggs, fried pork fat and much more.
The simple rule of thumb is if you like it, toss them in!
What You Will Need
To make the sauce for Hu Tieu Mi Kho, gather the following ingredients:
- Aromatics: We are using fresh shallot and a few garlic cloves.
- Neutral oil or lard (rendered pork fat): We need a little bit to toast the shallots and garlic to bring out their aroma.
- Light soy sauce and oyster sauce: The salty base of the sauce.
- Tomato sauce: This adds a tangy element to the sauce for better balance. If you don’t have tomato sauce, you can substitute with tomato paste or even ketchup in a pinch. You may need to adjust the sugar depending on the tartness of the tomato sauce or the substitute used.
- Sweetener: I’m using regular granulated white sugar to balance out the saltiness of the soy sauce and oyster sauce. You can substitute it with other sweeteners, such as honey.
- MSG (optional): For that extra kick of umami goodness.
- Stock: If you are also making the broth version, use the unseasoned stock instead for best result. If not, simply use water or any unsalted or lightly seasoned stock.
- Slurry: A mixture of tapioca starch and room temperature water to thicken up the sauce at the end.
How to Make the Sauce
Step 1: Toast the aromatics
In a medium saucepan, heat oil over medium-high. Add chopped shallots and garlic. Sauté for about 20 seconds until fragrant.
Step 2: Add remaining ingredients
Stir in soy sauce, oyster sauce, tomato sauce, sugar, ground black pepper, MSG, and stock. Let it come to a gentle simmer.
Step 3: Thicken the sauce
In a small bowl, mix tapioca starch with water until fully dissolved. Slowly pour the slurry into the simmering sauce. Once the mixture starts to bubble, remove the pan from heat and set aside. The slurry will thicken the mixture more once cooled.
Step 4: Serve and enjoy
In your hủ tiếu bowl, with your choice of noodles and toppings, add a generous spoonful of sauce. If you like it spicy, add Vietnamese chili sauce and pickled jalapenos.
Prepare the Rest of the Dish
For the soup or broth recipe, or full instructions on preparing the different components, check out my complete Hủ Tiếu noodle soup post. It has everything you need.
Storage & Reheating
If you have leftover sauce, store it in an airtight container. Reheat on the stovetop or in the microwave until warmed through and loosened before adding to noodles.
Related Posts
If you like this recipe, you might also enjoy these other popular Vietnamese noodle dishes:
Description
This savory, sweet, soy-tomato sauce is perfect for hủ tiếu mì khô—the dry version of Vietnamese hủ tiếu noodle soup. Toss with noodles and your favorite toppings for umami-packed flavor.
Slurry (Thickening Agent)
- Toast the aromatics: In a medium saucepan, heat oil (2 tbsps) over medium-high. Add chopped shallots (2 tbsps) and garlic (2 tbsps). Sauté for about 20 seconds until fragrant.
- Add remaining ingredients: Stir in soy sauce (2 tbsps), oyster sauce (3 tbsps), tomato sauce (5 tbsps), ground black pepper (1/2 tsp), sugar (3 tbsps), MSG (1/4 tsp), and stock (1 cup). Let it come to a gentle simmer.
- Thicken the sauce: In a small bowl, mix tapioca starch (1 tsp) with water (1 tbsp) until fully dissolved. Slowly pour the slurry into the simmering sauce. Once the mixture starts to bubble, remove the pan from heat and set aside. The slurry will thicken the mixture more once cooled.
- Finish: In your hủ tiếu bowl, with your choice of noodles and toppings, add a generous spoonful of sauce. If you like it spicy, add Vietnamese chili sauce and pickled jalapenos. Mix everything together and enjoy.
Notes
You can substitute tomato sauce with 1 tablespoon tomato paste or 2 tablespoons ketchup.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: condiment
- Method: Stovetop
- Cuisine: asian, vietnamese