Entree: Vietnam – Central Vietnam – Bánh Canh (Thick Vietnamese noodle soup with a savory pork-and-seafood broth and chewy tapioca-rice noodles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 12 oz (340 g) bánh canh noodles (thick tapioca or tapioca-rice noodles)
- 1 pork hock, approx. 2 lb (900 g)
- 8 oz (225 g) shrimp, peeled and deveined
- 4 Vietnamese fish cakes (chả cá), approx. 8 oz (225 g) total, sliced
- 1/4 cup (30 g) dried shrimp
- 1 medium yellow onion, halved (about 6 oz / 170 g)
- 4 cloves garlic, smashed (about 1 oz / 30 g)
- 1 2-inch piece ginger, smashed (about 1 oz / 30 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 1 tsp (2 g) ground white pepper
- 8 cups (1.9 L) water
- 2 scallions, thinly sliced (about 0.5 oz / 15 g)
- 1/4 cup (15 g) cilantro leaves, chopped
- Fried shallots for garnish (store-bought or homemade), about 1/4 cup (30 g)
- Lime wedges for serving

Instructions

1. Rinse the pork hock and place in a large pot with 8 cups (1.9 L) water. Add half the onion, half the garlic, and the ginger. Bring to a boil, then reduce heat and simmer gently for 1.5 to 2 hours until the meat is tender and the broth is flavorful. Skim foam occasionally.
2. Meanwhile, soak dried shrimp in hot water for 10 minutes, drain, and pulse briefly in a food processor to coarse crumbs. In a small pan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the soaked dried shrimp and remaining garlic, and fry until fragrant, about 2 minutes; set aside.
3. Remove the pork hock from the broth. When cool enough to handle, shred or slice the meat into bite-sized pieces, discarding excess fat and bone. Strain the broth through a fine sieve into a clean pot, discard solids, and return strained broth to the stove.
4. Add the fish sauce, soy sauce, sugar, and white pepper to the strained broth. Taste and adjust seasoning with more fish sauce or salt if needed. Keep broth simmering.
5. Bring a separate pot of water to a boil and cook bánh canh noodles according to package instructions until chewy but tender. Drain and rinse briefly under warm water to prevent sticking.
6. In the simmering broth, add the shredded pork, sliced fish cake, and shrimp. Cook just until shrimp are opaque and cooked through, about 2–3 minutes.
7. Divide cooked noodles among 4 bowls. Ladle hot broth with pork, fish cake, and shrimp over noodles. Top each bowl with fried dried-shrimp mixture, scallions, cilantro, and fried shallots. Serve immediately with lime wedges.
8. Optional: offer chili fish sauce or sliced fresh chilies at the table for extra heat.