How to Make Vietnamese Thick Noodle Soup (Banh Canh)

thick rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: regular rice noodles

Zucchini noodles are lower in calories and carbs, while regular rice noodles are more affordable.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner, while pork belly is often less expensive.

Bake the onion or shallots in the oven at 350 degrees Fahrenheit for about one hour or until soft and oozing. Allow to cool, cut into halves, peel, and scrape off charred areas.

Clean the pork bones thoroughly by boiling them for 5 minutes, draining, and rinsing under cold running water.

Add 3 liters of water to a stock pot and bring to a boil. Add the blanched bones and onions/shallots, then reduce heat to the lowest setting and simmer for two hours uncovered.

Remove the onions and pork bones from the broth and discard. Season the stock with pork seasoning powder, sugar, salt, and fish sauce.

Cook the Banh Canh noodles per packaged instructions, adding oil if they stick together.

To assemble, add a handful of Banh Canh noodles into a bowl, ladle broth over, and add slices of Vietnamese Ham and fried fish cakes. Sprinkle with pepper, scallions, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens