Vietnamese Bánh Canh (Thick Noodles Soup)
Delight your senses with savory broth, tender pork, springy thick noodles, and unique flavors in this traditional Vietnamese Bánh Canh.
Servings 5 servings
Calories 127kcal
Ingredients
- 2 pounds pork bones
- 1 large yellow onion peeled
- 3 quarts water
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 14 ounces tapioca noodles
- 6 ounces Vietnamese pork sausage sliced
- 6 ounces fried fish cake sliced
- 1/2 cup chopped cilantro
- Ground black pepper to taste
Instructions
- Preheat your oven to 400°F (204°C) and roast the onion for 15 minutes or until aromatic. Remove any charred areas to keep the broth clear.
- Blanch the pork bones in boiling water for 10 minutes to remove impurities. Drain, rinse, and set aside.
- In a clean pot, bring 3 quarts of water to a boil. Add the blanched pork bones and roasted onion. Simmer uncovered on low heat for 2 hours.
- Season the broth with fish sauce, sugar, and salt. Remove the bones and onion, and strain the broth for clarity.
- Prepare the tapioca noodles according to the package instructions, ensuring they are cooked al dente.
- Assemble the soup by placing noodles in bowls, topping with pork sausage and fish cake slices, and ladling hot broth over. Garnish with cilantro and black pepper.
Nutrition
Calories: 127kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1.019mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg