Banh Canh

Dive into the comforting flavors of Banh Canh, a Vietnamese noodle soup that combines chewy tapioca noodles with succulent shrimp and savory pork belly. Perfect for a cozy weeknight dinner or a special gathering with friends.

• 200 grams tapioca flour
• 100 grams rice flour
• 500 ml chicken broth
• 200 grams shrimp
• 100 grams pork belly
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• to taste grams bean sprouts

Method

1. 1

   In a large bowl, mix the tapioca flour and rice flour with enough water to form a smooth dough.

2. 2

   Roll the dough into thin sheets and cut them into noodle-like strips. Let them rest while you prepare the broth.

3. 3

   In a pot, bring the chicken broth to a gentle boil. Add the sliced pork belly and cook until tender.

4. 4

   Add the shrimp to the broth and cook until they turn pink. Season the broth with fish sauce and sugar.

5. 5

   In a separate pot, bring water to a boil and cook the prepared noodles for about 5-7 minutes until they float.

6. 6

   Drain the noodles and add them to the broth. Simmer for a few minutes to combine the flavors.

7. 7

   Serve hot, garnished with fresh bean sprouts and additional fish sauce if desired.