Bánh Canh (Vietnamese Thick Noodle Soup)
Bánh Canh (Vietnamese Thick Noodle Soup)
Ingredients
For the Bánh Canh Noodles
- 1 1/2 cups rice flour
- 1/2 cup tapioca flour
- 1 1/4 cups boiling water
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 8 cups water, for boiling noodles
For the Bánh Canh Tôm Thịt (Shrimp and Pork Soup)
- 1 pound pork shoulder, cut into 1-inch pieces
- 1 pound shrimp, peeled and deveined
- 6 cups chicken broth
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tablespoon vegetable oil
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
In a large wooden bowl, combine the rice flour and tapioca flour. Gradually add the boiling water, stirring with a wooden spoon until a shaggy dough forms.
⏱️ 5 min
- 2
Add the cornstarch and vegetable oil to the dough mixture. Continue to mix and then knead the dough thoroughly by hand until it becomes very sticky, stretchy, and pliable.
⏱️ 10 min
- 3
Transfer the prepared dough into a piping bag (or a large pastry bag). Cut the tip of the bag to create an opening approximately 1/2-inch in diameter.
⏱️ 5 min
- 4
Bring a large pot of water to a rolling boil. Carefully squeeze the dough directly from the piping bag into the boiling water, forming thick, round, and somewhat irregular strands of noodles. Cook the noodles until they float to the surface, indicating they are done.
⏱️ 5 min•🌡️ 212
- 5
Using a slotted spoon, remove the cooked noodles from the boiling water and immediately transfer them to a bowl of cold water to prevent sticking. Once cooled, drain the noodles and set aside.
⏱️ 5 min
- 6
For the soup, heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant, about 2 minutes.
⏱️ 2 min
- 7
Add the pork shoulder pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 8
Pour in the chicken broth, fish sauce, sugar, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the pork to tenderize and flavors to meld.
⏱️ 15 min
- 9
Add the peeled and deveined shrimp to the simmering broth and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
⏱️ 5 min
- 10
To serve, divide the cooked Bánh Canh noodles among individual serving bowls. Ladle the hot soup with pork and shrimp over the noodles. Garnish with chopped green onions and cilantro. Serve immediately with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Canh (Vietnamese Thick Noodle Soup)
Ingredients
For the Bánh Canh Noodles
- 1 1/2 cups rice flour
- 1/2 cup tapioca flour
- 1 1/4 cups boiling water
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 8 cups water, for boiling noodles
For the Bánh Canh Tôm Thịt (Shrimp and Pork Soup)
- 1 pound pork shoulder, cut into 1-inch pieces
- 1 pound shrimp, peeled and deveined
- 6 cups chicken broth
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tablespoon vegetable oil
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
In a large wooden bowl, combine the rice flour and tapioca flour. Gradually add the boiling water, stirring with a wooden spoon until a shaggy dough forms.
⏱️ 5 min - 2
Add the cornstarch and vegetable oil to the dough mixture. Continue to mix and then knead the dough thoroughly by hand until it becomes very sticky, stretchy, and pliable.
⏱️ 10 min - 3
Transfer the prepared dough into a piping bag (or a large pastry bag). Cut the tip of the bag to create an opening approximately 1/2-inch in diameter.
⏱️ 5 min - 4
Bring a large pot of water to a rolling boil. Carefully squeeze the dough directly from the piping bag into the boiling water, forming thick, round, and somewhat irregular strands of noodles. Cook the noodles until they float to the surface, indicating they are done.
⏱️ 5 min•🌡️ 212 - 5
Using a slotted spoon, remove the cooked noodles from the boiling water and immediately transfer them to a bowl of cold water to prevent sticking. Once cooled, drain the noodles and set aside.
⏱️ 5 min - 6
For the soup, heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant, about 2 minutes.
⏱️ 2 min - 7
Add the pork shoulder pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 8
Pour in the chicken broth, fish sauce, sugar, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the pork to tenderize and flavors to meld.
⏱️ 15 min - 9
Add the peeled and deveined shrimp to the simmering broth and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
⏱️ 5 min - 10
To serve, divide the cooked Bánh Canh noodles among individual serving bowls. Ladle the hot soup with pork and shrimp over the noodles. Garnish with chopped green onions and cilantro. Serve immediately with lime wedges on the side.
⏱️ 3 min