Scamander Hủ Tiếu Khô Vietnamese Breakfast Noodles
Aeroveg Scamander draped over tender rice noodles, minced pork, and crispy shallots in a punchy fish sauce dressing — Vietnam’s favourite dry breakfast noodle bowl, done in 25 minutes.
Hủ Tiếu Khô is the dry version of Vietnam’s favourite pork noodle dish — all the deep, savoury flavour of the broth version, concentrated into a punchy fish sauce dressing that coats every strand of noodle. Aeroveg Scamander brings a tender, lightly succulent texture that soaks up the dressing beautifully, adding freshness to what is otherwise a deeply umami bowl. This is the kind of breakfast that keeps you going until lunch.
Method
- Cook the noodles. Boil the rice noodles according to packet instructions until just tender. Drain well and toss with a small drizzle of neutral oil to prevent sticking. Set aside.
- Make the dressing. Combine fish sauce, lime juice, sugar and water in a small bowl. Stir until the sugar dissolves. Add sliced chilli.
- Cook the pork. Heat oil in a frying pan over medium-high heat. Add garlic and fry for 30 seconds until fragrant. Add minced pork, fish sauce, sugar and white pepper. Cook, breaking up the mince, for 5–6 minutes until browned and cooked through.
- Blanch the Scamander. Return the noodle water to a simmer. Dip Aeroveg Scamander in for 15 seconds. Drain well and squeeze gently to remove excess water.
- Assemble. Divide noodles between two bowls. Spoon pork on top. Arrange Scamander to one side.
- Dress and finish. Pour the fish sauce dressing generously over each bowl. Scatter crispy shallots on top. Serve with extra lime wedges and fresh chilli.
Aeroveg Scamander has a naturally crisp, slightly succulent texture — a 15-second blanch is all it needs to soften just enough while keeping its shape. Any longer and it loses its character. If you prefer it completely raw, simply rinse and add it fresh to the bowl after dressing.