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Mì Khô Xá Xíu Recipe (Vietnamese Dry Noodles w/Char Siu Pork)
Mì Khô Xá Xíu is a popular Vietnamese noodle dish that combines chewy rice noodles, sweet char siu pork, fresh herbs, crunchy vegetables, and a savory dipping sauce. Translating to “dry noodles with pork ribs”, this meal offers an explosion of complementary textures and flavors.
While specialty Vietnamese restaurants serve excellent Mì Khô Xá Xíu, making this dish at home is totally achievable. With the right ingredients and a few easy techniques, you can recreate the iconic combination of tender pork, springy noodles, aromatic broth, and fresh garnishes that makes this noodle bowl so crave-worthy.
In this recipe guide, you’ll learn all the secrets for constructing the perfect bowl of Mì Khô Xá Xíu, from marinating succulent pork ribs to layering components for optimal enjoyment. You’ll also discover tricks for tweaking the dish to suit your tastes, along with the fascinating history behind one of Vietnam’s most beloved noodle dishes.
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The Allure of Mì Khô Xá Xíu
The complex medley of flavors and textures in Mì Khô Xá Xíu sets it apart from other noodle fare. Each component plays a vital role:
- Char Siu Pork: The sweet and salty marinated pork provides a hit of savory umami flavor. When sliced, the exterior offers caramelization while the inside remains juicy.
- Rice Noodles: Chewy and resilient, the noodles soak up the dipping sauce while adding body and starchiness. Their neutral flavor balances the other strong tastes.
- Dipping Sauce: The combination of savory broth, garlic, chili, lime, and fish sauce creates a bold, tangy base for the noodles and pork.
- Herbs and Vegetables: Fresh mint, basil, bean sprouts, and sliced onions give crunch while cutting through the rich flavors.
Beyond the symphony of textures and flavors, Mì Khô Xá Xíu holds cultural significance in Vietnam. It likely originated in Southern Vietnam, where the dish is sometimes called Mì Quảng. The noodles represent long life, while the pork symbolizes health and vitality.
Gathering the Ingredients and Preparing the Components
Mì Khô Xá Xíu relies on a few key components. Here’s a look at the essential ingredients and steps:
Char Siu Pork
- Pork: Use pork belly, pork butt, or pork shoulder.
- Marinade: Combine hoisin sauce, honey, soy sauce, five-spice powder, sesame oil, garlic, and ginger.
- Marinating time: At least 2 hours, or up to overnight.
- Cooking method: Roast, grill, or broil until caramelized.
Rice Noodles
- Type: Banh pho noodles are the traditional choice. Look for fresh or dried flat rice noodles about 1/4 inch wide.
- Alternatives: Pad thai noodles also work well.
Dipping Sauce
- Broth: Beef or chicken broth provides savory depth. Vegetable broth works for vegetarian/vegan diets.
- Seasonings: Fish sauce, lime juice, garlic, and chili peppers offer tangy heat. Sugar balances out the acidity.
Veggies and Herbs
- Fresh mint
- Fresh cilantro
- Bean sprouts
- Sliced onion
- Lime wedges
Constructing the Perfect Bowl
With all the components ready, it’s time for assembly. Follow these steps to build the ideal mouthful of Mì Khô Xá Xíu:
Cook the Noodles
Boil the noodles per package instructions until just tender but still chewy. Drain and rinse under cold water to halt cooking. Toss with a bit of sesame oil to prevent sticking.
Slice the Pork
Cut the pork into thin slices across the grain. This allows the tender interior and caramelized exterior to mingle in each bite.
Layer in Sequence
In a large bowl, arrange components in this order from bottom to top:
- Noodles
- Pork
- Herbs
- Bean sprouts
- Onion slices
- Lime wedges
Pour on Dipping Sauce
Ladle the dipping sauce over the bowl, allowing the ingredients to soak up the flavors. Be generous, as extra sauce can be used for dipping bites.
Customizations and Final Touches
Don’t be afraid to make Mì Khô Xá Xíu your own with these finishing touches:
- Extra protein: Add sautéed shrimp, crispy baked tofu, or chicken.
- Crunch: Toast peanuts, sesame seeds, or fried shallots for texture.
- Heat: Offer chili oil or sriracha sauce for those who like it spicy.
- Accompaniments: Provide hoisin and soy sauce for dipping.
- Garnish: Top with fresh herbs like mint, cilantro, or Thai basil.
- Presentation: Serve in beautiful bowls for a restaurant-worthy look.
Conclusion: Mì Khô Xá Xíu
Mì Khô Xá Xíu may seem complex, but just remember:
- Marinate the pork at least 2 hours for rich flavor
- Cook the noodles al dente with bounce
- Layer ingredients for optimal sauce absorption
- Customize with extra toppings and heat
With practice, you can master this Vietnamese favorite. Savor the sweet and salty pork, tender noodles, crisp vegetables, and tangy broth for a satisfying noodle bowl. Experiment until you create the perfect customized Mì Khô Xá Xíu for your palate.
Ingredients
- For the Char Siu Pork:
- 1 lb boneless pork shoulder, cut into thin slices (about 1/4-inch thick)
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Pinch of white pepper
- For the Noodle Soup Base:
- 8 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- For the Noodles and Assembly:
- 1 lb dried egg noodles (fresh rice noodles can also be used)
- 1/2 cup bean sprouts, rinsed and patted dry
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 red chili pepper, thinly sliced (optional)
- 1 lime, cut into wedges
- Fried shallots (store-bought or homemade)
- Chopped roasted peanuts (optional)
- Sriracha or chili garlic sauce (optional)
Instructions
- Marinate the Char Siu Pork (at least 15 minutes, or up to overnight): In a bowl, combine honey, hoisin sauce, soy sauce, brown sugar, rice vinegar, five-spice powder, garlic powder, ginger, and white pepper. Add the sliced pork and toss to coat evenly. Cover the bowl and marinate in the refrigerator for at least 15 minutes, or ideally, overnight for deeper flavors.
- Prepare the Noodle Soup Base: In a large pot, bring the chicken broth to a simmer. Add fish sauce, sugar, and salt. Taste and adjust seasonings as desired.
- Cook the Noodles: While the broth simmers, cook the dried egg noodles according to package instructions. Fresh rice noodles will cook much faster, so adjust cooking time accordingly. Drain the noodles and rinse under cold water to stop the cooking process.
- Cook the Char Siu Pork: Heat a grill pan or skillet over medium-high heat. Sear the marinated pork slices for 2-3 minutes per side, or until browned and cooked through. Alternatively, you can broil the pork slices for a similar effect.
- Assemble the Mì Khô Xá Xíu: Divide the cooked noodles among bowls. Top with slices of Char Siu pork, bean sprouts, chopped cilantro, and green onions. Add a drizzle of the hot noodle soup base to each bowl.
- Serve with Condiments: Garnish with sliced chili pepper (optional), lime wedges, fried shallots, chopped roasted peanuts (optional), and a drizzle of sriracha or chili garlic sauce (optional) for extra flavor and heat.
Notes
- You can marinate the Char Siu pork for longer for more intense flavors.
- If using fresh rice noodles, cook them directly in the simmering broth for a few minutes until tender.
- For a vegetarian option, replace the Char Siu pork with another protein like tofu or shredded vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The quality and texture of the noodles will degrade over time, so it's best enjoyed fresh.
Nutrition Facts
Mì Khô Xá Xíu Recipe (Vietnamese Dry Noodles w/Char Siu Pork)
Serves: 4-6 servings
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Amount Per Serving: 1 serving
|
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|---|---|---|
| Calories | 500-700 | |
| % Daily Value* | ||
| Total Fat 20-30g | 30.8% | |
| Saturated Fat 5-10g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 70-100mg | 23.3% | |
| Sodium 800-1200mg | 33.3% | |
| Total Carbohydrate 60-80g | 20% | |
| Dietary Fiber 5-7g | 20% | |
| Sugars 15-20g | ||
| Protein 30-40g | ||
| Vitamin A Low | Vitamin C Moderate | |
| Calcium Moderate amount | Iron Good source | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
