Tiếng Việt
ไทยVietnamese cuisine has long been famous for its sophistication in every dish. Among a variety of delicious noodle soups, squid noodle soup stands out as a shining star that embodies the essence of the sea while retaining the rustic, traditional characteristics of the South.
If you are looking for how to cook squid noodle soup to prepare a heartwarming breakfast or a meal to treat your loved ones by yourself, this article is the “golden secret” for you.
Ingredients for delicious squid noodle soup
A bowl of perfectly delicious squid noodle soup is a harmonious combination of sweet, clear broth, crispy fresh squid, and diverse toppings. Therefore, the ingredients must be carefully selected, not only for freshness but also for the right proportions.
Main ingredients:
- 1kg pork bones (choose tube bones or large marrow bones).
- 200g minced meat.
- 400g fresh shrimp (medium size, bright shell, firm flesh).
- 800g fresh squid (tube squid or broad squid are both fine).
- 20 quail eggs.
- 30g dried squid (lightly grilled to enhance the natural sweetness).
- 1 onion, 1 white radish, coriander roots and scallions.
- 1kg chewy rice noodles (dried or fresh noodles both work).
Seasoning: seasoning powder, salt, rock sugar, pepper, fish sauce, fried shallots, fried garlic.
Remember, fresh ingredients are the “soul” of the dish. A clear broth with a natural sweet taste can only be achieved when every component meets quality standards. Visit our dried squid store to select the best quality ingredients for your broth.
Secrets to choosing fresh ingredients
How to choose fresh squid
Good squid must be bright white, glossy skin, firm flesh, and have good elasticity. When touched, fresh squid will not leave an indentation. The squid’s eyes are clear, not cloudy or yellowed.
If you like tube squid, choose ones with intact skin, round bodies, and thick flesh. For broad squid, choose medium-sized ones, not too large to maintain crispness when blanched. Fresh squid when cooked is not fishy but has a characteristic sweet aroma of the sea, a quality that frozen squid cannot provide.
Tips for choosing shrimp, meat, and pork bones
- Fresh shrimp: Naturally curved body, shiny shell, and no strange odors. Avoid shrimp with missing heads or sliminess. When boiled, good shrimp will turn a beautiful orange-red color.
- Minced meat: Use pork shoulder with a bit of fat to create a slight richness and avoid dryness. The meat should be light pink, not sticky, and have no leaking juices.
- Pork bones: Choose tube bones or tail bones, with thick marrow, and no foul odor. When cleaning, blanch the bones in boiling water with a little salt to remove impurities, helping the broth be clearer and sweeter.
Guide to cleaning and preparing ingredients
Cleaning squid and removing fishy odor
- Separate the head and body of the squid, remove the black ink sac and internal organs.
- Peel the outer skin for a nice white look, wash again with dilute saltwater mixed with crushed ginger or white vinegar to remove the fishy smell.
- Cut the squid into rings or bite-sized pieces, lightly score diagonally so the squid blooms beautifully when cooked.
- Before cooking, blanch the squid in boiling water with a few slices of ginger for about 30 seconds to maintain crispness and avoid fishiness.
Preparing shrimp, meat, and pork bones
- Shrimp: Wash, peel, and remove the back vein. You can keep the tail on for a nice look.
- Minced meat: Lightly marinate with fish sauce, sugar, and pepper, then stir-fry until cooked through with fried purple shallots.
- Pork bones: Blanch in boiling water for 3 minutes, rinse, then add to a pot and simmer with white radish, onion, and grilled dried squid.
This preparation step helps ensure the squid noodle soup is clear and naturally fragrant without the need for sweeteners. You can find premium dried squid snack at our shop to elevate your broth’s flavor.
Simple steps to cook squid noodle soup at home
Step 1: Cooking a rich noodle soup broth
Put pork bones, white radish, onion, grilled dried squid, and coriander roots into a pot with 2 liters of water. When boiling, skim off the foam continuously to keep the broth clear.
Lower the heat and simmer for 45 minutes. Initially season with 2 teaspoons of seasoning powder, 1 teaspoon of salt, and ½ tablespoon of rock sugar. After boiling, adjust the seasoning to your taste.
A good broth has a clear pale yellow color, a delicate sweet taste, and a natural sweet aftertaste, not harsh. That is a sign you have cooked it correctly.
Step 2: Preparing the toppings
- Shrimp: Boil in boiling water for 1 minute, then soak in ice water to keep the shrimp crunchy.
- Quail eggs: Boil for 5 minutes in the shrimp water, remove, and peel.
- Minced meat: Stir-fry until cooked with fried shallots, season with a little fish sauce and sugar to enhance the flavor.
- Squid: Blanch quickly in the boiling broth for 30–40 seconds, helping the squid to be perfectly cooked without being chewy.
After preparation, put all toppings in an airtight container and keep in the refrigerator if not used immediately.
Step 3: Preparing the noodles and raw vegetables
Dried rice noodles need to be blanched in boiling water for about 30 seconds until soft, then rinsed with cold water so the strands do not stick. If using fresh rice noodles, just dip them quickly in boiling water.
The accompanying vegetables include bean sprouts, chives, lettuce, coriander, and scallions. You can add sliced chili to enhance the flavor. Prepare a bowl of chili fish sauce or green chili salt as a dipping sauce – this is the soul of seafood noodle soup.
Step 4: Finishing and presenting the bowl of squid noodle soup
Arrange the noodles in a bowl, add minced meat, squid, shrimp, quail eggs, and scallions. Pour the hot broth over, and sprinkle with fried shallots and ground pepper.
When you take the first spoonful of broth, you will feel the delicate sweetness at the tip of your tongue, the salty taste of the sea in your throat, along with the spreading fragrance of fried shallots and grilled squid. A flavor that is both simple and unforgettable.
Small tips to help you cook better squid noodle soup
How to make the broth clear and sweet
To make the broth clear and odorless, you must thoroughly blanch the pork bones before simmering. During the cooking process, always keep the lid open and skim off foam continuously for the first 15 minutes.
Using grilled dried squid and white radish helps the broth achieve a natural sweet flavor without needing MSG. If you want to increase the fragrance, add a slice of ginger and a few drops of high-quality fish sauce when the broth is boiling.
Secrets to keeping squid crispy, not chewy
The squid should only be blanched quickly in boiling water; absolutely do not cook it for long. After blanching, drop the squid into ice water for thermal shock; this is a trick to help the squid be naturally firm and crunchy, without getting mushy.
In addition, before blanching, you can lightly marinate the squid with salt, minced ginger, and a few drops of white wine for 5 minutes to remove fishiness and maintain the taste of the sea. Explore our flattened dried squid collection for more premium seafood options.
See more similar dishes:
How to cook squid noodle soup is not difficult, what matters is patience and sophistication in every stage. From choosing fresh ingredients, preparing them correctly, to cooking a clear, sweet broth, everything creates a characteristic flavor that no other dish can replace.
A bowl of hot squid noodle soup, with crispy squid, clear broth, and fragrant fried shallots, is not just a dish, but also a connection between the sea and the land, between the sweetness of seafood and the richness of one’s hometown.
With the detailed guide from Ola Squid, you can completely succeed in cooking a squid, shrimp, and quail egg noodle soup with the standard Southern taste right at home. Whether it’s a weekend breakfast or a cozy dinner, this dish is sure to win over every family member. Discover more attractive dishes at our Culinary Corner of Ola Squid!
