Entree: Vietnam – Southern Vietnam – Bánh Canh Trảng Bàng (Thick southern Vietnamese noodle soup with chewy tapioca-rice noodles, pork, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

- 2 lb (900 g) pork neck bones or pork soup bones
- 1 pork hock, approx. 2 lb (900 g), split
- 1/2 lb (225 g) pork belly, skin on
- 12 oz (340 g) bánh canh noodles (thick tapioca-rice noodles) or substitute udon
- 8 cups (1.9 L) water plus extra for blanching
- 1 large onion, halved (about 8 oz / 225 g)
- 4 cloves garlic, smashed (about 1 oz / 30 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2 g) cracked black pepper
- 4 scallions, thinly sliced (about 2 oz / 60 g)
- 1 cup (30 g) cilantro leaves and small stems
- 1/2 cup (40 g) fried shallots (store-bought or homemade)
- 2 limes, cut into wedges
- Fresh chili slices or chili oil to serve (optional)

Instructions

1. Rinse the pork bones, hock, and pork belly under cold water. Place bones and hock in a large pot, cover with water, bring to a boil 5 minutes, then drain and rinse to remove impurities.
2. Return cleaned bones and hock to the pot; add 8 cups (1.9 L) fresh water, halved onion, and smashed garlic. Bring to a boil, then reduce to a gentle simmer. Skim foam occasionally and simmer 2 to 3 hours until the broth is flavorful and the meat is tender.
3. While broth simmers, simmer the pork belly in a separate small pot of water for 20–30 minutes until fully cooked; remove, cool slightly, and slice thinly. Remove the hock from the broth, shred or slice the meat off the bone; reserve bones in the broth.
4. Strain the broth through a fine sieve into a clean pot; discard solids. Return strained broth to medium heat, add fish sauce, soy sauce, sugar, salt, and cracked black pepper; taste and adjust seasoning.
5. Bring a separate pot of water to a rolling boil and cook bánh canh noodles according to package directions until chewy but tender (usually 2–4 minutes). Drain and briefly rinse with warm water to remove surface starch.
6. To serve, divide noodles among 4 bowls. Top with sliced pork belly and shredded pork from the hock. Ladle hot broth over the noodles. Garnish with scallions, cilantro, fried shallots, and a squeeze of lime. Add fresh chili or chili oil if desired.