Bánh Canh Giò Heo
Bánh Canh Giò Heo
Ingredients
For the Broth
- 1 pork hock, cut into pieces
- 6 cups chicken stock
- 4 cups water
- 1 yellow onion, halved
- 1/4 cup dried shrimp, rinsed
- 1 daikon, medium, peeled and chunked
- 1 1/2 tablespoons fish sauce
- 1 tablespoon rock sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chicken bouillon powder
Other Components
- 1 1/2 pounds bánh canh noodles, store-bought
- 1/2 pound shrimp
- 1 can quail eggs
For the Toppings
- as needed fried shallots
- as needed green onions, chopped
- as needed cilantro, chopped
Instructions
- 1
To achieve a clean broth, first parboil the pork hock. Place the pork hock pieces in a pot with water and bring to a boil. Skim any impurities that rise to the surface. Drain and rinse the pork hock.
⏱️ 10 min
- 2
Add the parboiled pork hock, 6 cups chicken stock, 4 cups water, 1 yellow onion (halved), and 1/4 cup rinsed dried shrimp to a large pot. Bring the mixture to a boil, then skim off any remaining foam or impurities.
⏱️ 5 min
- 3
Reduce the heat to low and let the broth simmer for 60 minutes.
⏱️ 60 min
- 4
Add the 1 medium daikon (peeled and chunked) to the broth and continue to simmer for another 30 minutes.
⏱️ 30 min
- 5
Season the broth with 1 1/2 tablespoons fish sauce, 1 tablespoon rock sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons chicken bouillon powder. Taste the broth and adjust the seasonings as needed to your preference.
⏱️ 5 min
- 6
In a separate pot, boil the 1 1/2 pounds store-bought bánh canh noodles according to package directions until cooked. Drain well.
⏱️ 5 min
- 7
In another separate pot, boil the 1/2 pound shrimp until they are cooked through and turn pink. Drain well.
⏱️ 3 min
- 8
To assemble your bowl, place a portion of the cooked bánh canh noodles at the bottom.
⏱️ 1 min
- 9
Arrange pieces of the cooked pork hock, cooked shrimp, and quail eggs (from the can) on top of the noodles. Add the cooked daikon chunks from the broth.
⏱️ 2 min
- 10
Ladle the hot broth over the noodles and ingredients in the bowl.
⏱️ 1 min
- 11
Finish by topping with fried shallots, chopped green onions, and chopped cilantro. A sprinkle of black pepper can also be added.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Canh Giò Heo
For the Broth
- 1 pork hock, cut into pieces
- 6 cups chicken stock
- 4 cups water
- 1 yellow onion, halved
- 1/4 cup dried shrimp, rinsed
- 1 daikon, medium, peeled and chunked
- 1 1/2 tablespoons fish sauce
- 1 tablespoon rock sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chicken bouillon powder
Other Components
- 1 1/2 pounds bánh canh noodles, store-bought
- 1/2 pound shrimp
- 1 can quail eggs
For the Toppings
- as needed fried shallots
- as needed green onions, chopped
- as needed cilantro, chopped
Instructions
- 1
To achieve a clean broth, first parboil the pork hock. Place the pork hock pieces in a pot with water and bring to a boil. Skim any impurities that rise to the surface. Drain and rinse the pork hock.
⏱️ 10 min - 2
Add the parboiled pork hock, 6 cups chicken stock, 4 cups water, 1 yellow onion (halved), and 1/4 cup rinsed dried shrimp to a large pot. Bring the mixture to a boil, then skim off any remaining foam or impurities.
⏱️ 5 min - 3
Reduce the heat to low and let the broth simmer for 60 minutes.
⏱️ 60 min - 4
Add the 1 medium daikon (peeled and chunked) to the broth and continue to simmer for another 30 minutes.
⏱️ 30 min - 5
Season the broth with 1 1/2 tablespoons fish sauce, 1 tablespoon rock sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons chicken bouillon powder. Taste the broth and adjust the seasonings as needed to your preference.
⏱️ 5 min - 6
In a separate pot, boil the 1 1/2 pounds store-bought bánh canh noodles according to package directions until cooked. Drain well.
⏱️ 5 min - 7
In another separate pot, boil the 1/2 pound shrimp until they are cooked through and turn pink. Drain well.
⏱️ 3 min - 8
To assemble your bowl, place a portion of the cooked bánh canh noodles at the bottom.
⏱️ 1 min - 9
Arrange pieces of the cooked pork hock, cooked shrimp, and quail eggs (from the can) on top of the noodles. Add the cooked daikon chunks from the broth.
⏱️ 2 min - 10
Ladle the hot broth over the noodles and ingredients in the bowl.
⏱️ 1 min - 11
Finish by topping with fried shallots, chopped green onions, and chopped cilantro. A sprinkle of black pepper can also be added.
⏱️ 1 min