Banh Canh Gio Heo (Vietnamese Pork Hock Noodle Soup) Recipe

banh canh noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Rice noodles are more affordable and widely available.

pork leg

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is less expensive and still flavorful.

Blanch 1 lb pork bones and 2 lb pork hock in hot water with 1 teaspoon of kosher salt, then remove and set aside.

Scrape the skin and rinse the boneless pork hock before seasoning it with kosher salt and black pepper, then set aside for a few minutes.

In a small pot, fill with water and add the pork hock and 1 teaspoon of OA salt. Cook until tender, about 45 minutes to 1 hour, checking with a chopstick for doneness.

Remove the pork hock from the pot, rinse with cold water, and set aside.

To make the broth, fill a large pot with water, add 1 teaspoon of kosher salt and the pork bones, and bring to a simmer. Skim the broth after cooking the bones for about 15 minutes.

Add the boneless pork hock to the simmering broth and continue cooking.

Rinse the ginger knob, slice it, and add it to the broth along with the halved onion.

Season the broth with 3 oz of rock sugar and 1 and 1/2 teaspoons of kosher salt or to taste, and let it simmer for about 1 hour and 30 minutes.

Once the broth is ready, remove the boneless pork hock, cut it into slices, and set aside. Discard the ginger and onion from the broth.

Boil thick noodles, rinse with water, and set aside.

To assemble the bowl, add thick noodles, place some pork slices and pork hock into a bowl, and pour in the broth.

Garnish with chopped green onions, cilantro, and fried shallots. Serve with fish sauce and chili pepper.

Cooking Techniques

Spice Level:

Allergens