Vietnamese Thick Noodle Soup Banh Canh Recipe

If you’re ready to dive into a bowl of extraordinary comfort, let me introduce you to my go-to guilty pleasure: a tantalizing Banh Canh noodle soup that merges rich, flavorful broth with perfectly tender shrimp and noodles. Prepare to embark on a culinary journey that’s going to make your taste buds do a happy dance!

In my culinary journey, Vietnamese Thick Noodle Soup, Banh Canh, has become a beloved comfort food. I adore the way the tender Banh Canh noodles blend with the rich, savory broth made from pork bones and create a depth of flavor that is hard to beat.

Mix in shrimp, some well-crushed garlic, a few dashes of fish sauce, and what you’re left with is an aromatic soup that almost begs for cilantro and lime. These, of course, are added before serving and create quite the scene as the noodles and broth are set to mingle with the bright flavors.

Vietnamese Thick Noodle Soup Banh Canh Recipe Ingredients

• Banh Canh noodles: Made from tapioca and rice flour; provides carbohydrates and a chewy texture.
• Pork bones: Rich in collagen; creates a hearty, flavorful broth with added protein.
• Shrimp: Excellent source of lean protein; adds a sweet, briny flavor to the soup.
• Fish sauce: Fermented condiment; adds umami depth and a savory-sweet balance.
• Garlic: Contains antioxidants; imparts a robust, aromatic quality to the broth.
• Spring onions: Offers a mild, fresh onion flavor; adds a splash of color.
• Annatto seed oil: Provides a vibrant color; subtle nutty taste, optional for visual appeal.

Vietnamese Thick Noodle Soup Banh Canh Recipe Ingredient Quantities

• 500g Banh Canh noodles (thick tapioca and rice flour noodles)
• 500g pork bones
• 200g shrimp, peeled and deveined
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 teaspoon sugar
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 spring onions, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon annatto seed oil (for color, optional)
• 500ml water
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

How to Make this Vietnamese Thick Noodle Soup Banh Canh Recipe

1. In a big pot, bring the pork bones and 500ml of water to a rolling boil. Remove any unsightly bits, and then let the pot simmer away for about 1 hour to create a broth that is brothy in all the right ways.

2. Place the quartered onion, smashed garlic, sugar, fish sauce, salt, and black pepper in the pot. Simmer for 30 more minutes.

3. Take out the pork bones and onion from the stock and, if you want the broth to be crystal clear, pour it through a fine sieve.

4. As the broth simmers, prepare the Banh Canh noodles. Follow the package instructions carefully—don’t skip any steps. When you cook the noodles, drain them well. Noodles that are too wet will make the soup broth cloudy.

5. In another pan, warm the vegetable oil over medium-high heat and sauté the shrimp until they are done and pink. Set aside.

6. Incorporate the annatto seed oil into the broth for the desired color (if using), and return the broth to a gentle simmer.

7. Put the shrimp in the broth and let them soak up the juice for about 5 minutes.

8. Separate the cooked Banh Canh noodles into individual bowls, suitable for serving.

9. Scoop the hot broth and shrimp over the noodles in every bowl.

10. Chopped spring onions and fresh cilantro are perfect garnishes, lime wedges are requisite. You may also wish to adjust the intensity of the flavor with fish sauce, lime juice, or both.

Vietnamese Thick Noodle Soup Banh Canh Recipe Equipment Needed

1. Large pot
2. Fine sieve
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Pan
8. Stirring spoon
9. Ladle
10. Serving bowls

FAQ

• Can I use store-bought broth instead of pork bones?Absolutely, you can use broth from the store in place of pork bones, but opting for bones will impart the soup with a much more profound flavor.
• What can I use as a substitute for Banh Canh noodles?Should Banh Canh noodles elude you, udon or any other thick noodle will do.
• Is the annatto seed oil necessary?Annatto seed oil is not necessary. It is mainly for coloring. If you can’t find it, leave it out.
• Can I make this soup in advance?You can prepare the broth ahead of time, but it’s best to cook the noodles right before serving so they don’t get too soft.
• How can I make the soup spicier?To add heat, add slices of fresh chili or a dash of chili sauce to the soup.
• What can I use instead of fish sauce?Soy sauce can be used as a substitute, but it will slightly change the flavor profile.
• How long can I store leftovers in the refrigerator?You can keep uneaten portions of food in a sealed container in the fridge for 3 days and still safely eat them. Under all conditions of storage, the goal is to keep unused food out of the danger zone and limit the growth of harmful bacteria.

Vietnamese Thick Noodle Soup Banh Canh Recipe Substitutions and Variations

For a lighter flavor, you can use 500g chicken bones instead of pork bones.
If you lack annatto seed oil, use 1 tablespoon paprika instead for color.
If you would rather have a less pungent taste, substitute soy sauce for fish sauce.
Substitute water with 500ml chicken broth, and you have a broth with more flavor and richness.
Choose a different protein: 200g sliced chicken breast. Serve in place of the shrimp.

Pro Tips

1. Roast the Pork Bones: Before boiling, roast the pork bones in the oven at 400°F (200°C) for about 20-30 minutes. This step adds depth and richness to the broth, enhancing its overall flavor.