Banh Canh (Vietnamese Thick Noodle Soup)

About This Recipe

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.

Ingredients

Serves 4

• 500 gpork bones
• 200 gpork shoulder(sliced thin)
• 12shrimp(peeled, tails on)
• 2 tbspdried shrimp
• 1onion(halved)
• 8 cupswater
• 2 tbspfish sauce
• 1 tspsugar
• 1 tspsalt
• 400 gfresh banh canh noodles(tapioca-rice noodles)
• 2 tbspfried garlic
• 3 stalksscallions(sliced)
• 0.5 tspblack pepper

Instructions

1. 1

   Blanch the bones

   Boil pork bones in water for 5 minutes, then drain and rinse to remove impurities.

2. 2

   Build the broth

   Return bones to the pot with fresh water, onion, and dried shrimp. Simmer uncovered 60-90 minutes, skimming occasionally, until deeply flavorful.

3. 3

   Cook the pork and shrimp

   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.

4. 4

   Cook the noodles

   Boil fresh banh canh noodles separately in salted water for 4-5 minutes until they float and turn translucent, then drain.

5. 5

   Assemble

   Divide noodles among bowls and ladle hot broth with pork and shrimp over top.

6. 6

   Garnish

   Top each bowl with fried garlic, scallions, and cracked black pepper. Serve immediately.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions