I think you are going to like my version of Shrimp Sausage Noodle Soup. Noodle soup’s are so comforting and can be eaten anytime of day. Every noodle dish begins with good quality pork/chicken stock that has been slow simmered for hours.
This recipe is a riff on two traditional noodle recipes, Hu Tieu and Bun Moc. The Hu Tieu recipe which calls for shrimp that has been poached in the stock and the Bun Moc requires freshly ground Vietnamese sausage. Most of the time, I find the poached shrimp to be rubbery and tasteless and freshly ground Vietnamese sausage require a jaunt to Little Saigon.
The shrimp sausage is made by putting shrimp, sugar, spices, and a dash of baking powder in the food processor and blitz until smooth. The baking powder adds airiness to the shrimp mixture which is piped directly into the boiling stock.
The shrimp mixture can be served over any type of noodles, but I prefer the flat wide noodles. Don’t forget to add the crunch garlic oil.
Please let me know if you have any questions about this recipe.
