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SOUTHEAST ASIAN

Bánh Canh

Thick tapioca-rice noodles in a hearty pork- or chicken-forward soup—chewy noodles and a clingy broth.

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Start from pork bone broth or chicken bone broth as foundational broth. Thick bánh canh noodles cook directly in seasoned stock you already have.

Ingredients

  • 2.5–3 L pork bone broth or chicken bone broth
  • 400–500 g bánh canh (thick tapioca-rice) noodles
  • Garlic, shallots, fish sauce, pepper
  • optionalPork knuckle, fish cake, or crab
  • Scallion, cilantro, fried shallots

Method

  1. Warm the bone broth; fry garlic and shallots; return to the pot.
  2. Season with fish sauce; add protein if using; simmer until tender.
  3. Add noodles; cook until thick and chewy.
  4. Finish with herbs and fried shallots.