Entree: Vietnam – Hoi An / Da Nang – Banh Canh (Thick Vietnamese noodle soup with a savory pork and crab broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 12 oz (340 g) bánh canh noodles (thick tapioca or rice noodles)
- 1 lb (450 g) pork neck bones or pork hocks
- 8 oz (225 g) fresh crab meat
- 8 oz (225 g) peeled shrimp (deveined)
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) ginger, thinly sliced
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) sugar
- 6 cups (1.4 l) water
- 4 cups (960 ml) low-sodium chicken or pork stock (optional in place of water)
- 1 tsp (2 g) ground white pepper, plus extra to taste
- 3 scallions, thinly sliced
- 1/2 cup (15 g) cilantro leaves, roughly chopped
- 1/2 cup (60 g) fried shallots (store-bought or homemade)
- 2 limes, cut into wedges
- Fresh chili slices or chili oil, to taste
- Salt as needed

Instructions

1. Roast the pork bones in a 425°F (220°C) oven 20 minutes until lightly browned, then transfer to a large pot.
2. Add water and stock to the pot with the bones, bring to a boil, skim foam, reduce to a gentle simmer, and cook uncovered 1.5 to 2 hours to develop a clear, flavorful broth.
3. While the broth simmers, heat vegetable oil in a skillet over medium heat, sauté onion until translucent, add garlic and ginger and cook 1–2 minutes until aromatic; add this mirepoix to the simmering broth.
4. Strain the broth into a clean pot, discarding bones and large solids; return strained broth to the stove, add fish sauce, sugar, and white pepper, and adjust seasoning with salt or more fish sauce.
5. Bring the broth to a gentle boil, add crab meat and shrimp, simmer 3–4 minutes until shrimp are cooked through and crab is heated; taste and adjust seasoning.
6. Meanwhile, cook bánh canh noodles according to package directions (fresh noodles usually 2–4 minutes in boiling water), drain and rinse briefly in warm water to stop clumping.
7. Divide noodles among four bowls, ladle the hot broth with crab and shrimp over the noodles, and top each bowl with sliced scallions, cilantro, fried shallots, and fresh chili or chili oil.
8. Serve immediately with lime wedges on the side for squeezing over each bowl.