Thick Noodle Soup (Bánh Canh)
My dad’s wife is probably the best cook I know. She used to own a restaurant and knows all the tricks of the trade. Friends and family used to come over to his house just to eat her food. She makes a mean Bánh Canh, but her variation adds seafood. As usual, I tend to keep things simple so this recipe is just using pork. But soon enough…I will start documenting recipes she’s shared with me as well.
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients
1.5 LB PORK HOCKS, PRE-SLICED INTO 1 IN. PIECES
1.5 LB PORK SPARE RIBS
3 L WATER
2 TBSP SALT
1 YELLOW ONION
1 TBSP SUGAR
1 TSP MSG
1 TBSP FISH SAUCE
1 (15 OZ) PACK BÁNH CANH NOODLES OR UDON NOODLES
—Toppings
VIETNAMESE HAM* (Chả Lụa), SLICED
GREEN ONIONS, CHOPPED
HANDFUL CILANTRO, CHOPPED
FRIED SHALLOTS
PEPPER
LIME WEDGES
SAMBAL OELEK
*I used a ham that had rinds and peppers from @cha54day
Instructions
Roast the onion in the oven at 400 degrees for 1 hour. Remove skin and set aside.
Clean the pork and add to a large pot filled to the top of the meat with water. Add 1 tbsp salt and boil for 5 minutes. Drain and rinse. Wash pot.
Add pork back to the pot with onion and 3 L of water. Bring to a boil and reduce to a simmer for 2 hours. Occasionally remove any scum from top.
Cook bánh canh or udon noodles according to instructions.
Strain broth and set pork to the side. Add remaining salt, sugar, fish sauce, MSG. Adjust for more fish sauce as needed.
Assemble bowls with noodles on bottom, meats on top and add desired toppings. Serve with lime and Sambal Oelek.