Bánh Canh
Thick Vietnamese Noodle Soup
A hearty soup made with thick tapioca or tapioca-rice blend noodles, served in a savory broth with pork, seafood, or crab, and topped with fresh herbs.
Other variations:
Bánh canh cua, Bánh canh giò heo, Bánh canh cá lóc, Bánh canh tôm, Bánh canh chay
Category
Noodle Soup
Region
Central Vietnam
Preparation Time
2h10
Servings
4–5
Difficulty
Medium
About this recipe
Bánh Canh is popular across Vietnam with regional variations. In Central Vietnam, it is often prepared with pork hock or crab, creating a rich, slightly viscous broth that clings to the thick, chewy noodles.
Ingredients List
400 g thick tapioca noodles 500 g pork hock 300 g pork bones 200 g shrimp (peeled) or crab meat 2 tbsp fish sauce 2 shallots (minced) 2 scallions (chopped) fresh herbs (cilantro, green onion) 1 tbsp annatto seeds salt and pepper to taste
Materials & Tools
Large soup pot ladle strainer knife and chopping board mixing bowls
Preparation steps
Total Time :
2h10
Active Time :
40 min
Cooking Time
1h30
Make Broth
Simmer pork bones and hock 1–1.5h.
1h30
Color Oil
Fry annatto seeds in oil, remove seeds.
5 min
Flavor Broth
Sauté shallots in oil, add to broth.
5 min
Cook Seafood
Add shrimp/crab, simmer until cooked.
10 min
Season
Adjust with fish sauce, salt, pepper.
5 min
Cook Noodles
Cook noodles separately, drain.
10 min
Assemble Bowl
Add noodles, ladle broth with meats, garnish with scallions, herbs.
5 min
Chef’s Tips
Use a mix of tapioca and rice flour noodles for best texture; cook noodles just before serving to prevent them from becoming mushy.
Serving Suggestions
Fresh herbs, lime wedges, chili sauce
Nutritional info
410kcal
20g protein
9g fat
60g carbs
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