Entree: Vietnam – Hue – Bánh Canh Nam Phổ (Thick Vietnamese tapioca-rice noodle soup from Hue with a clear savory pork and seafood broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 12 oz (340 g) fresh bánh canh noodles or thick tapioca-rice noodles
- 1 lb (450 g) pork neck bones or pork spare ribs, for broth
- 8 oz (225 g) peeled medium shrimp, deveined
- 8 oz (225 g) cooked crab meat
- 1 medium yellow onion, halved (about 6 oz / 170 g)
- 3 shallots, peeled and halved (about 2 oz / 60 g)
- 8 cups (1.9 L) water
- 3 tbsp (45 ml) fish sauce
- 1 tsp (5 g) fermented shrimp paste (mắm ruốc), optional for authentic Hue flavor
- 1 tsp (5 g) white sugar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto oil or 1 tsp (2 g) annatto seeds heated in oil
- 4 scallions, thinly sliced (white and green parts separated)
- 1/4 cup (15 g) cilantro leaves, roughly chopped
- 1/4 cup (30 g) fried shallots for garnish
- 1 tsp (2 g) ground black pepper
- Lime wedges, for serving
- Fresh or sliced chili (optional), for serving

Instructions

1. Prepare the broth: In a large pot, add pork bones, onion, shallots, and 8 cups (1.9 L) water. Bring to a boil, then reduce to a gentle simmer and skim foam. Simmer uncovered for 1.5 to 2 hours to extract flavor.
2. Strain the broth through a fine sieve into a clean pot, discarding solids. Return clear broth to a simmer. Add fish sauce, fermented shrimp paste (if using), and sugar; taste and adjust seasoning.
3. Prepare annatto oil (if not using pre-made): heat vegetable oil in a small pan, add annatto seeds and cook briefly until oil turns orange-red, then remove seeds. Stir half the annatto oil into the broth for color and flavor.
4. Cook proteins: Add shrimp to the simmering broth and poach 2–3 minutes until just opaque. Remove shrimp and set aside. Gently warm the crab meat in the broth for 1 minute, then remove to avoid overcooking.
5. Cook noodles: Bring a separate pot of water to a boil. Add bánh canh noodles and cook according to package instructions until tender (fresh noodles usually 2–4 minutes). Drain and divide noodles among serving bowls.
6. Assemble bowls: Place cooked shrimp and crab over the noodles. Ladle hot broth over each bowl, making sure to include some of the annatto oil for color.
7. Finish and garnish: Sprinkle with sliced scallion greens, cilantro, fried shallots, and ground black pepper. Serve immediately with lime wedges and fresh chili on the side.
8. Leftovers: Refrigerate broth and proteins separately for up to 3 days; noodles are best fresh but can be refrigerated and gently reheated in simmering broth.