Bánh canh. The Banh Canh noodles are thick and chewy, made from tapioca flour or a combination of tapioca flour and rice flour. They resemble Japanese udon noodles and quite often, udon noodles are used as substitute. The broth is made from a pork stock of pigs feet, hocks, knunckles and/or neck bones.

Bánh canh cua - a rich, thick crab soup, often with the addition of quail eggs. Bánh canh bột lọc - a more translucent and chewy version of the noodle. Bánh canh chả cá - the dish includes fish cake and is popular in the South Central, Vietnam. You can cook Bánh canh using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Bánh canh

Prepare 2 tbsp of Red Vietnamese beads.
Prepare 1 tbsp of oil.
Prepare 1 of crab.
You need 4 of pig feet.
You need 5 tbsp of cornstarch.
You need 2 of rock sugar.
You need 2 tsp of chicken powder.
Prepare 2 tsp of salt.
It's 1 tbsp of fish sauce.
It's 2 packages of bánh canh.
It's 1 of lettuce.
It's 10 of scallion.

Bánh canh giò heo tôm thịt - includes pork knuckle and shrimp. Bánh canh giò heo tôm might be a lesser known Vietnamese soup compared to the highly popularized phở, but its hearty flavor paired with springy tapioca noodles, and a load of meat and shrimp makes it just as delicious. This dish can seem similar to bún bò Huế, but it uses different noodles, is less spicy and quite a bit…Continue Reading→ Vietnamese bánh canh is traditionally served with a mellow stock, velvety chicken and a robust array of garnishes but it's the noodle that is the bowl's sole show stopper. This is actually typical of most Asian noodle soups.

Bánh canh instructions

Defrost bánh canh overnight.
Put cold water in pot until it covers pig feet, cook until blood comes out. Exchange with fresh water and continue cooking..
Wash red Vietnamese beads, dry with paper towel, heat oil until bubbling, then remove from heat and add beads..
Filter out beads from oil and put oil into pot of water.
Cook uncovered for about 1 hour or until pig feet is soft. Remove surface oil and then pig feet..
Steam crab for 9 minutes, remove meat from shell.
Add cornstarch slowly, stirring. Add rock sugar, salt, fish sauce, chicken powder. Season to taste..
Add crab meat..
Cut pig feet into smaller pieces..
Cook bánh canh with pot uncovered..

The technique to prepare it, while superbly simple, is high effective. For this version of Banh Canh, I'm making Banh Canh Tom Cua. Banh Canh Tom Cua is an orange-colored thick Vietnamese noodle soup that consists of thick and round noodles, whole shrimp and crab meat, topped with fresh cilantro and green onions. Bánh canh is a traditional Vietnamese noodle soup. The thick noodles are made from tapioca or rice flour, while the soup is prepared with different kinds of ingredients such as ham (bánh canh gio heo), snakehead fish (bánh canh ca loc), or crab (bánh canh cua).