Delight your senses with savory broth, tender pork, springy thick noodles, and unique flavors in this traditional Vietnamese Bánh Canh.
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Vietnamese bánh canh (thick noodle soup) is new to me. The good news is this provides support and encouragement to anyone else who has not made Vietnamese thick noodle soup. If I can do it, you got this!
As a novice in this area, I can compare Vietnamese bánh canh to Vegetarian Phở or Chicken Phở or ramen. Like, real traditional ramen, not the kind you eat in college on a budget. The term bánh, in this recipe, is Vietnamese for “noodles”. However, bánh also refers to many things made from flour, such as cake and bread, as well as noodles. Meanwhile, canh means “soup”. So we have a noodle soup. This recipe is a simple form of the traditional dish but may be eaten with Vietnamese herbs and spices, dried fish, and various cuts of pork. Interestingly, this comfort food is enjoyed throughout the day for breakfast, lunch, and dinner.
Vietnamese bánh canh is a popular dish with standout characteristics that set it apart from traditional soups or noodle bowls. For one, the noodles are thick, similar to udon noodles, and made of tapioca and rice. They have a bouncy texture and absorb the savory flavors of the accompanying ingredients. The broth is also thicker and is almost gravy-like with a rich umami taste. Flavored with pork, fish sauce, sugar, onions, and fresh cilantro, this wholesome dish is satisfying with every single sip. I love making Vietnamese bánh canh to break up my normal rotation and flex my exotic cooking skills.
Is Bánh Canh Healthy?
Vietnamese food in general is notoriously healthy and bánh canh is no exception. The broth is cooked with onions and bones, leaving it rich in nutrients. The pork sausage is high in protein, low in sugar, and packed with garlic, which we know is an antioxidant. Traditionally in Vietnamese bánh canh, the noodles are made with tapioca and rice which makes this dish gluten-free, however, check the packaging as some brands use wheat flour.
The Magic of Vietnamese Bánh Canh Broth…
While this recipe is straightforward and requires minimal effort, the two hours of boiling the pork bones and onions for your broth takes some patience. When I started making this dish I thought I was making bone broth. I was not. Bone broth requires the bones to completely break down, which takes about 10 – 12 hours. Either way, this dish is delicious and healthy. The stock we’re making here still carries the nutrients from the bones such as collagen and protein and gives us that glorious umami flavor.
INGREDIENTS
- 2 pounds pork bones
- 1 large yellow onion, peeled
- 3 quarts water
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 14 ounces tapioca noodles
- 6 ounces Vietnamese pork sausage, sliced
- 6 ounces fried fish cake, sliced
- 1/2 cup chopped cilantro
- Ground black pepper, to taste
INSTRUCTIONS
Roast
Roast onion for broth flavor.
Blanch
Clean pork bones for clear broth.
Simmer
Cook broth with bones and onion.
Season
Flavor the broth, then strain.
Prepare
Cook noodles until al dente.
Assemble
Serve soup with garnishes.
Devour!
FAQs & Tips
When making Vietnamese bánh canh ahead or storing leftovers, store the noodles, broth, and toppings separately for up to 2 days in the refrigerator. Combine when ready to enjoy.
If you do not have a Vietnamese store in your area, no worries – you can often find them for sale online. Another option is using udon noodles as a substitute.
If you prefer, use chicken broth and chicken instead of pork. There is also a seafood version, bánh canh tôm cua, that includes crab and shrimp.
Serving Suggestions
While Vietnamese bánh canh is a satisfying and healthy meal, it is a basic version. Add toppings such as Air Fryer Onions or shallots, dried shrimp, fresh cucumbers, or bean sprouts.
To include your bánh canh in a full Vietnamese-inspired dinner, try dishes with similar flavors. This Bánh Mì Sandwich is a traditional Vietnamese street food and is out of this world. Another entrée you can serve your thick noodle soup with is Phở Slow Cooker Pulled Pork Sandwiches or this Asian Miso Steak Sheet Pan Dinner.
Vietnamese Bánh Canh (Thick Noodles Soup)
Ingredients
- 2 pounds pork bones
- 1 large yellow onion peeled
- 3 quarts water
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 14 ounces tapioca noodles
- 6 ounces Vietnamese pork sausage sliced
- 6 ounces fried fish cake sliced
- 1/2 cup chopped cilantro
- Ground black pepper to taste
Instructions
-
Preheat your oven to 400°F (204°C) and roast the onion for 15 minutes or until aromatic. Remove any charred areas to keep the broth clear.
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Blanch the pork bones in boiling water for 10 minutes to remove impurities. Drain, rinse, and set aside.
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In a clean pot, bring 3 quarts of water to a boil. Add the blanched pork bones and roasted onion. Simmer uncovered on low heat for 2 hours.
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Season the broth with fish sauce, sugar, and salt. Remove the bones and onion, and strain the broth for clarity.
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Prepare the tapioca noodles according to the package instructions, ensuring they are cooked al dente.
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Assemble the soup by placing noodles in bowls, topping with pork sausage and fish cake slices, and ladling hot broth over. Garnish with cilantro and black pepper.
Nutrition
The post Vietnamese Bánh Canh (Thick Noodles Soup) appeared first on Food Faith Fitness.
