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How to make Bánh Canh (Vietnamese Thick Noodles)

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Jen H Dao
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Bánh Canh

Cultural Context

Bánh Canh is a traditional Vietnamese dish originating from the central regions of Vietnam, known for its thick, chewy noodles made from tapioca or rice flour. It is often served in a savory broth with a variety of proteins, such as pork and shrimp, and garnished with fresh herbs. This dish is a comfort food staple, enjoyed by families at home and in restaurants alike. In modern times, bánh canh has gained popularity beyond Vietnam, with variations appearing in Vietnamese restaurants around the world.

VietnameseVNmain
45 min
medium
4 servings
Servings4
pig trotters
1 onion
chicken stock
salt
black pepper
fish sauce
sugar
turmeric
tapioca starch
rice flour

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.

1

Par boil the pig trotters in boiling water for 5 minutes to get rid of impurities.

2

Rinse the pig trotters after par boiling.

3

In a pot, add the rinsed pig trotters and onion, then pour in chicken stock.

4

Bring the mixture to a boil, then reduce to a simmer for a few hours.

5

Season the broth with salt, black pepper, fish sauce, sugar, and turmeric.

6

To make the bunan noodles, combine tapioca starch, rice flour, and salt in a bowl.

7

Slowly add hot water to the flour mixture.

Cooking Techniques

sautéingsimmering

Spice Level:

🌶️🌶️🌶️

Allergens

fishshellfishwheat

Also Known As

Vietnamese Thick Noodle SoupBanh Canh

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