Sunday, August 3, 2014

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Bánh canh - Vietnamese Thick Noodle Soup Recipe

Bánh canh is thick Vietnamese noodle that looks quite like Japanese udon which has the thickness of a chopstick, more or less. The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means "soup". In some countries you can buy dried or precooked banh canh noodle at the Asian store. If you can't find it, you can use Japanese Udon as a substitute. Banh canh is apparently the most versatile dish among all Vietnamese noodle soup dishes. The soup base (broth) can be cooked from pork, crab, fish, and the toppings can be with fish cake, mushroom, Vietnamese ham, shimp balls, etc.

Video by: Helen
Chanel Youtube:

How to make banh canh cua & banh canh cha ca
Full recipe at (Xem cong thuc day du tai)

METHOD 1 (Yields: 2-3 bowls)
1 cup rice flour
1 cup tapioca starch
1 cup boiling hot water
½ tsp salt
METHOD 2 (Yields: 2-3 bowls)
1 cup rice flour
1 ½ cup water
1 tbsp vegetable oil
½ tsp salt
1 cup tapioca starch
** You can buy the tool (Potato ricer) here

Making coloring oil from annatto seed
Heat ½ cup oil
2tbsp annatto seeds

BROTH - Banh canh cha ca
1kg pork bones
400g fish cake
1 small onion
spring onion, Vietnamese mint rau ram

BROTH - Banh canh cua
Ingredients: serves 4
500g crab meat
500g crab chunks
200g prawn peeled and deveined
1 kg pork bones to make pork broth (or chicken broth)
spring onion/ Vietnamese mint rau ram.

Items in my kitchen and pantry

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