Nutrition Facts

Per serving

Calories from

Protein 19%
Carbs 31%
Fat 50%

Fat High 70 g 107%
Saturated Fat High 25 g 125%
Carbohydrates High 100 g 33%
Fiber High 6 g 24%
Sugar High 20 g 40%
Protein High 60 g 120%
Cholesterol High 250 mg 83%
Sodium High 2,500 mg 104%

% Daily Value is based on a 2,000 calorie diet.

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Mì Khô Xá Xíu (Vietnamese Dry Noodles with Char Xiu Pork)

Name: Mì Khô Xá Xíu (Vietnamese Dry Noodles with Char Xiu Pork)
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 2 lb thin egg noodles; 2 lb pork shoulder; 1 cup filtered water; 2 Tbsp cooking wine; 2 Tbsp light soy sauce; 2 tsp garlic powder; 2 tsp onion powder; 1/2 tsp salt; 1/2 bag Char siu / Chinese barbecue seasoning; 2-3 lb pork bones or pork spare ribs (I like half of each); 2 Tbsp salt; tap water; 14 cups filtered water; 2 medium onions peeled, and left whole; 2 Tbsp dry squid or dry shrimp toasted 3 min, then rinsed until clean; 2 Tbsp salt; 2 Tbsp sugar; 1 tsp MSG (monosodium glutamate); 2 Tbsp neutral cooking oil; 1 minced shallot medium; 1 Tbsp minced garlic; 4 Tbsp oyster sauce; 4 Tbsp soy sauce; 2 Tbsp Chinese cooking wine; 2 Tbsp sugar; 2 Tbsp rice vinegar; 8 Tbsp water; 1/2 lb raw pork fat for tep mo; 1 lb bean sprouts blanched; 2 bunches chives cut into 2" pieces

Prep 30m

Cook 2h 30m

Total 3h

This Vietnamese dish features thin egg noodles topped with flavorful char siu pork and a savory broth made from pork bones and spare ribs. The noodles are seasoned with a rich oyster and soy sauce mixture, and served with blanched bean sprouts and chives, along with spicy Chinese mustard.