Bánh canh - Vietnamese Thick Noodle Soup Recipe | Helen's Recipes

bánh canh noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining a noodle-like texture.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based protein alternative.

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Ground turkey provides a leaner, more economical protein option.

Mix 1 cup rice flour, 1 cup tapioca starch, and 0.5 teaspoon salt in a mixing bowl.

Add 1 cup of boiling hot water and mix well with a spoon.

When the mixture cools down a little, knead with your hands into a soft non-sticky dough.

Cover the dough and let it rest for about 30 minutes.

Sprinkle some flour on the working surface and roll the dough flat to about a quarter-inch thick.

Cut the flat dough into strips about as thick as a chopstick and 3 inches long.

Add the freshly homemade Bánh canh noodle directly into the soup pot or cook it separately.

For the second method, add 1 tablespoon vegetable oil and 0.5 teaspoon salt to a bowl, then microwave for about 2 to 3 minutes until the mixture is half cooked and still a little liquidy.

Stir in 1 cup of tapioca starch until well combined, achieving a porridge-like consistency.

Transfer the mixture into a potato ricer and press it into a pot of boiling water to form noodles.

Cook the noodles until they float to the surface, then transfer to a bowl of cold water and drain.

To make coloring oil, heat 0.5 cup of oil and add Annatto seeds, frying until the oil turns light red (about 30 seconds on medium-low heat).

Strain the oil and discard the seeds.

To cook the soup base, bring water to a boil and add pork bones, cooking for about 5 minutes.

Drain the pot and wash the bones under cold water to clean impurities.

Transfer the bones to a clean pot filled with water, add 1 piece of onion and salt, and cook on medium heat for about 1 hour, skimming off foam occasionally.

Add seasoning powder, salt, and fish sauce to taste.

Add the freshly homemade Bánh canh noodle and cook until done.

Add fish cakes and coloring oil to the soup before serving.

For Bánh canh cua, season crab meat, crab chunks, and prawns with salt, pepper, fish sauce, and red shallots, then set aside for 15 minutes.

In a pan or wok, fry chopped garlic and shallots until fragrant, then add crab meat and prawns, stir-frying until cooked.

Add coloring oil for a nicer color and set aside.

In a large pot, heat vegetable oil and stir-fry crab chunks until they turn orange.

Add the pork broth and bring to a boil, seasoning to taste with seasoning powder, salt, and fish sauce.

Add Bánh canh noodle directly into the pot or cook it separately, then transfer to a bowl.

Top with crab meat and prawns, garnish with spring onions, Vietnamese mint, and more coloring oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens