Banh canh is a beloved Vietnamese soup characterized by its thick, slippery noodles made from a blend of rice and tapioca flour. Unlike the more familiar pho, these noodles are chewy and substantial, and the broth is often richer and more opaque, thanks to a combination of pork and seafood. This recipe builds a deeply savory broth from pork bones and shrimp, then pairs it with tender pork and bouncy shrimp for a satisfying, restaurant-quality bowl that comes together in your own kitchen.
Ingredients
- 1 lb (450 g) pork bones (neck bones or spare ribs)
- 1 lb (450 g) pork belly or pork shoulder, sliced into 1/4-inch thick pieces
- 1 lb (450 g) large shrimp, peeled and deveined, shells reserved
- 1 large yellow onion, halved
- 2 shallots, halved
- 2 tbsp (30 ml) vegetable oil, divided
- 8 cups (1.9 L) water
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1 lb (450 g) banh canh noodles (fresh or dried, rice-tapioca blend)
- 4 scallions, thinly sliced
- 1/2 cup (20 g) fresh cilantro leaves, chopped
- 1 lime, cut into wedges, for serving
- Fresh red chili, sliced, for serving (optional)
Instructions
- Char the aromatics: Heat a dry skillet over medium-high heat. Add the onion and shallots, cut-side down, and cook without moving until they are charred and fragrant, about 4–5 minutes. Set aside.
- Bloom the shrimp shells: In a large stockpot, heat 1 tablespoon of the vegetable oil over medium heat. Add the reserved shrimp shells and cook, stirring frequently, until they turn pink and smell aromatic, about 3 minutes. Remove the shells with a slotted spoon and discard.
- Brown the pork: In the same pot, add the remaining 1 tablespoon oil. Add the pork bones and pork belly slices. Cook, turning occasionally, until browned on all sides, about 8–10 minutes. This step adds depth to the broth.
- Simmer the broth: Pour in the water, then add the charred onion and shallots. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour. Skim off any foam that rises to the surface.
- Season the broth: After 1 hour, remove the pork belly slices and set aside. Continue simmering the bones for another 30 minutes. Then, remove and discard the bones and aromatics. Stir in the fish sauce, sugar, and salt. Taste and adjust seasoning.
- Cook the shrimp: Add the shrimp to the simmering broth and cook until they turn pink and opaque, about 2–3 minutes. Remove them with a slotted spoon and set aside.
- Cook the noodles: While the broth simmers, cook the banh canh noodles according to package instructions (usually boiling for 2–3 minutes for fresh, or 5–7 minutes for dried). Drain and rinse briefly with cold water to stop cooking and remove excess starch.
- Assemble the bowls: Divide the noodles among 6 bowls. Top with the cooked pork belly slices (slice them into bite-sized pieces if not already) and shrimp. Ladle the hot broth over the top.
- Garnish and serve: Sprinkle with scallions and cilantro. Serve immediately with lime wedges and fresh chili on the side.
Tips
- Noodle substitution: If you can’t find banh canh noodles, you can use thick udon noodles or even wide rice noodles (pad thai style) as a substitute. The texture will be different, but the broth will still shine.
- Don’t skip charring: Charring the onion and shallots adds a smoky, sweet note that is essential to the broth’s complexity. It takes just a few minutes and makes a noticeable difference.
- Skim the foam: Simmering pork bones releases impurities that foam at the surface. Skimming them off keeps the broth clear and clean-tasting.
- Make it ahead: The broth can be made up to 2 days in advance. Store it in the refrigerator, then reheat gently. Cook the noodles fresh when ready to serve, as they absorb liquid and become mushy if stored in the broth.
Serving Suggestions
Serve banh canh hot, with a plate of fresh herbs like Thai basil and sawtooth herb, plus bean sprouts and sliced limes. A drizzle of sriracha or chili garlic sauce adds heat. For a fuller meal, add a side of crispy fried shallots or a soft-boiled egg. This soup is a meal in itself, but it pairs well with a light pickled vegetable salad for contrast.
Variations
- Seafood banh canh: Replace the pork with a mix of shrimp, squid, and white fish fillets. Use fish stock or a combination of shrimp shells and fish bones for the broth.
- Chicken banh canh: Use chicken bones and thigh meat instead of pork. Simmer with the same aromatics, and add a knob of ginger for extra warmth.
- Vegetarian banh canh: Use vegetable broth and add mushrooms (shiitake or oyster) and tofu. Increase the umami with a splash of soy sauce and a sheet of kombu simmered in the broth.
- Spicy banh canh: Stir in a tablespoon of sambal oelek or gochujang into the broth for a fiery kick.
Storage and Reheating
Store leftover broth, pork, and shrimp separately from the noodles in airtight containers. The broth and toppings will keep in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Noodles are best cooked fresh, but if you have leftover cooked noodles, store them in a separate container for up to 2 days. To reheat, bring the broth to a boil, then add the noodles and toppings just until warmed through. Reheat leftovers to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
What are banh canh noodles made of? Banh canh noodles are typically made from a combination of rice flour and tapioca starch. The tapioca gives them their characteristic chewy, slippery texture. Some versions are made with only tapioca, which makes them even more translucent and bouncy.
Can I use frozen banh canh noodles? Yes, frozen banh canh noodles work well. They are often pre-cooked and just need a quick boil or soak in hot water to heat through. Follow the package instructions, and be careful not to overcook them, as they can become mushy.
Why is my broth cloudy? A cloudy broth is usually caused by boiling too vigorously or not skimming the foam. To get a clearer broth, keep the heat at a gentle simmer and skim regularly. However, banh canh broth is often intentionally opaque due to the starches from the noodles, so a little cloudiness is not a problem.
Can I make this in a pressure cooker? Absolutely. After browning the pork and aromatics, add the water and cook on high pressure for 30 minutes. Then, release the pressure naturally for 15 minutes. This will save time while still extracting plenty of flavor from the bones.
What is the best fish sauce to use? Use a good-quality Vietnamese fish sauce, such as Red Boat or Three Crabs. Look for one that lists only anchovies and salt as ingredients. The flavor of the fish sauce is crucial to the broth, so don’t skimp on quality.
Can I add other proteins? Yes, you can add sliced cooked pork sausage (like cha lua), meatballs, or even crab meat. Just add them in the last few minutes of cooking so they heat through without becoming tough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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