Bánh Canh Recipe - NGON Vietnam

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

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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