A hearty Vietnamese soup with thick, chewy tapioca-rice noodles, pork, and shrimp in a savory broth, finished with scallions and cracked pepper.
Banh canh is a southern and central Vietnamese noodle soup built around thick, chewy noodles made from a tapioca-rice flour blend -- distinctly different from the thin rice noodles of pho, with a dense, almost gummy bite that holds up well in a rich broth. The broth is typically simmered from pork bones and dried shrimp for hours, giving it a deep savory sweetness that's rounder and less herb-forward than pho's star-anise-scented broth. The defining technique is the noodle itself: fresh banh canh noodles are hand-cut or extruded from a sticky tapioca-rice dough, then boiled separately and added to bowls just before the broth is ladled over, so they keep their chew rather than turning mushy. Pork and shrimp are simmered directly in the broth, their flavor melding in as the soup develops. Served hot with a scatter of scallions, fried garlic, and a crack of black pepper, banh canh is one of Vietnam's great regional comfort soups -- less internationally famous than pho, but arguably more beloved by locals for its thicker, heartier character.
Serves 4
Boil pork bones in water for 5 minutes, then drain and rinse to remove impurities.
Return bones to the pot with fresh water, onion, and dried shrimp. Simmer uncovered 60-90 minutes, skimming occasionally, until deeply flavorful.
Season broth with fish sauce, sugar, and salt. Add sliced pork shoulder and simmer 10 minutes, then add shrimp and cook 2-3 minutes until just pink.
Boil fresh banh canh noodles separately in salted water for 4-5 minutes until they float and turn translucent, then drain.
Divide noodles among bowls and ladle hot broth with pork and shrimp over top.
Top each bowl with fried garlic, scallions, and cracked black pepper. Serve immediately.
Blanching the bones first is essential -- it removes scum and blood that would otherwise cloud the broth.
Cook the noodles separately from the broth so they don't release excess starch and thicken the soup unintentionally.
Fried garlic oil, spooned over at the end, adds a toasty aroma that ties the whole bowl together.
Banh canh cua: add fresh crab meat and crab roe to the broth for a richer, more luxurious version.
Banh canh gio heo: use pork trotter instead of sliced shoulder for a collagen-rich, gelatinous broth.
Add fish cake slices (cha ca) for extra texture and a touch of sweetness.
Store broth and noodles separately in the fridge up to 3 days; noodles will turn mushy if left soaking in broth. Reheat broth to a boil and add freshly boiled noodles when serving.
Banh canh is especially associated with the coastal regions of central and southern Vietnam, where thick tapioca-based noodles developed alongside the country's rice-noodle traditions as a heartier, chewier alternative for fishing communities.
Yes -- dried tapioca noodles work, but need a longer soak and boil (check package instructions, usually 8-10 minutes) since they're denser than fresh.
You likely skipped blanching the bones, or boiled the broth too vigorously instead of simmering gently. A slow simmer keeps the broth clear.
Frozen peeled shrimp works fine -- just thaw completely and pat dry before adding to the broth so it doesn't dilute the soup.
Per serving (480g / 16.9 oz) · 4 servings total
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