How to Make Bánh Canh: A Vietnamese Noodle Soup to Warm Your Soul

Bánh canh, a Vietnamese noodle soup, is a beloved comfort food known for its flavorful broth, chewy tapioca noodles, and endless topping variations. Imagine slurping on a warm bowl of savory broth, the perfect harmony of sweet, salty, and umami flavors dancing on your tongue. Whether you’re a seasoned chef or a kitchen newbie, this recipe will guide you through each step, making you feel like a true Vietnamese cook.

Ingredients for Authentic Bánh Canh

For the broth:

• 1 pound pork bones
• 1 pound chicken bones
• 4 quarts water
• 1 large onion, quartered
• 1 piece (2 inches) ginger, smashed
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 1/2 teaspoon sugar

For the toppings:

• 1 pound bánh canh noodles (tapioca noodles)
• 1 pound boneless, skinless chicken thighs, cooked and shredded
• 1 pound shrimp, peeled and deveined
• 1 cup sliced fish cakes
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• Lime wedges, for serving

Optional toppings:

• Fried shallots
• Chopped Thai chili peppers
• Bean sprouts
• Vietnamese coriander (rau răm)

Tools You’ll Need

• Large stockpot
• Fine-mesh strainer
• Large bowl
• Serving bowls

Banh Canh broth simmering in a pot

Step-by-Step Instructions for Delicious Bánh Canh

1. Prepare the broth: In a large stockpot, combine the pork bones, chicken bones, water, onion, and ginger. Bring to a boil over high heat, then reduce heat to low and simmer for at least 2 hours, skimming off any foam that rises to the top.

2. Cook the noodles: While the broth simmers, cook the bánh canh noodles according to package directions. Drain and rinse with cold water to prevent sticking.

3. Prepare the toppings: While the broth simmers, prepare your toppings. Cook and shred the chicken thighs. Poach the shrimp until pink and cooked through. Slice the fish cakes. Chop the cilantro and green onions.

4. Finish the broth: Once the broth has simmered, strain it through a fine-mesh strainer into a large bowl. Discard the solids. Return the broth to the pot and season with fish sauce, salt, and sugar. Adjust seasonings to taste.

5. Assemble the bowls: Divide the noodles among serving bowls. Top with shredded chicken, shrimp, fish cakes, cilantro, and green onions.

6. Serve and enjoy: Ladle the hot broth over the noodles and toppings. Serve immediately with lime wedges and your choice of optional toppings.

A table setting with bowls of Banh Canh ingredients

Tips and Tricks for the Best Bánh Canh

• For a richer broth: Roast the pork and chicken bones in the oven for 30 minutes at 375°F (190°C) before making the broth.
• Can’t find bánh canh noodles? You can substitute with udon noodles or thick rice noodles.
• Adjust the spice level: Add chopped Thai chili peppers to your liking for an extra kick.
• Make it vegetarian: Use vegetable broth instead of pork and chicken broth, and omit the meat toppings.

Expert Tip: “For an extra layer of flavor, try adding a tablespoon of dried shrimp or a piece of dried squid to the broth while it simmers.” – Chef Lan Nguyen, Vietnamese Cuisine Specialist

Presentation Matters

Bánh canh is all about vibrant colors and textures. Arrange your toppings artfully on top of the noodles, creating a visually appealing dish that’s as delicious as it looks.

A bowl of Banh Canh garnished with cilantro

Conclusion

There you have it – your very own bowl of homemade bánh canh. This Vietnamese noodle soup is a true testament to the beauty of simple ingredients transformed into a symphony of flavors. Gather your family and friends, and share the warmth of this comforting dish. Don’t forget to share your creations and tag us on social media! Happy cooking!