Vietnam

Bánh Canh

Name: Bánh Canh
Total time: 60 min
Yield: 4
Cuisine: Vietnam
Ingredients: 400 g Bánh canh noodles (tapioca/rice); 300 g Prawns; 500 g Pork bones (for the broth); some of each Shallots & garlic; 2 tbsp Fish sauce; 1 tbsp Annatto oil; to garnish Spring onion & coriander

Vietnamese soup with thick tapioca noodles

Bánh canh is a Vietnamese noodle soup with thick, chewy noodles of tapioca and rice flour, reminiscent of fat udon.

The broth is drawn from crab, fish or pork bones depending on the region; here made with prawns, lightly thickened and served with herbs.

Servings4

Time60 min

LevelMedium

Ingredients

Bánh canh noodles (tapioca/rice)400 g
Prawns300 g
Pork bones (for the broth)500 g
Shallots & garlicsome of each
Fish sauce2 tbsp
Annatto oil1 tbsp
Spring onion & corianderto garnish

★ = available authentic in the Asia Boutique

Preparation

Simmer the pork bones into a broth, strain.
Fry shallots and garlic in annatto oil.
Add prawns, season with fish sauce, add to the broth.
Cook the bánh canh noodles in the broth until glassy.
Ladle into bowls, garnish with spring onion and coriander.

Make it original

Bánh canh noodles and fish sauce are in the Asia Boutique.

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