Banh canh xao, often called Vietnamese fried udon, is a stir-fried noodle dish made with thick, chewy tapioca-rice noodles that resemble Japanese udon. The noodles are pan-fried until lightly crisp, then tossed with a savory sauce, protein, and vegetables, creating a satisfying contrast of textures. This recipe delivers a restaurant-quality version at home, with a balanced sauce and crisp-tender vegetables.
Ingredients
- 14 oz (400 g) fresh banh canh noodles (or dried udon noodles)
- 8 oz (225 g) boneless chicken breast or thigh, thinly sliced
- 2 tablespoons (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1 carrot, julienned
- 1 cup (70 g) sliced napa cabbage or bok choy
- 1/2 cup (50 g) snow peas, trimmed
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) dark soy sauce (for color)
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (2.5 ml) sesame oil
- 1/4 cup (60 ml) water or low-sodium chicken broth
- Freshly ground black pepper, to taste
Instructions
- If using fresh banh canh noodles, gently separate them with your fingers. If using dried udon, cook according to package directions, then drain and rinse with cold water to stop cooking. Set aside.
- In a small bowl, whisk together fish sauce, soy sauce, dark soy sauce, sugar, sesame oil, and water or broth. Set aside.
- Season the sliced chicken with a pinch of black pepper. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken and stir-fry until cooked through, about 3–4 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the wok. Add garlic and shallot, stir-fry for 30 seconds until fragrant.
- Add carrot, cabbage, and snow peas. Stir-fry for 2 minutes until vegetables are crisp-tender.
- Push vegetables to one side of the wok. Add the noodles to the empty side and let them sit undisturbed for 1 minute to get a slight char. Then toss everything together.
- Pour the sauce over the noodles and toss well to coat. Add the cooked chicken back in, along with green onions. Toss for another minute until everything is hot and well combined.
- Serve immediately, with extra black pepper on top if desired.
Tips
- If you can’t find banh canh noodles, use thick dried udon noodles—they have a similar chewy texture. The dish will still be delicious, though slightly less authentic.
- Do not overcook the noodles before stir-frying; they will continue cooking in the wok. Slightly undercook them if you plan to stir-fry.
- Use high heat and work quickly. This keeps the vegetables crisp and prevents the noodles from becoming mushy.
- Adjust the sauce to your taste: add more fish sauce for saltiness, more sugar for sweetness, or a pinch of chili flakes for heat.
Serving Suggestions
Serve banh canh xao as a main dish with a side of pickled carrots and daikon, or a simple cucumber salad. It pairs well with a squeeze of fresh lime and a few sprigs of cilantro or Thai basil. For a heartier meal, add a fried egg on top.
Variations
- Protein: Substitute chicken with shrimp, beef, or tofu. For shrimp, cook until pink and opaque, about 2–3 minutes per side. For tofu, press and pan-fry until golden before adding.
- Vegetarian: Omit fish sauce and use soy sauce or mushroom sauce instead. Add extra mushrooms or bell peppers for umami.
- Spicy: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce mixture.
- Extra crunch: Top with fried shallots or crushed peanuts before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water or broth, tossing until heated through. You can also microwave in 30-second intervals, but the texture will be softer. For best results, reheat in a pan to revive some crispness.
Frequently Asked Questions
Can I use dried banh canh noodles? Yes, dried banh canh noodles are available in Asian grocery stores. Cook them according to package directions, usually boiling for 5–7 minutes, then rinse with cold water.
What is the difference between banh canh and udon? Banh canh noodles are made from tapioca starch and rice flour, giving them a more translucent and chewy texture. Udon is wheat-based, softer, and more opaque. They are similar in shape but not identical.
Can I make this ahead of time? It’s best served fresh, but you can prep the sauce and chop vegetables ahead. Cook the noodles just before stir-frying to avoid them sticking together.
Why are my noodles sticking together? Fresh noodles often have excess starch. Rinse them briefly with cold water and toss with a little oil after draining. Also, make sure the wok is hot and oiled well.
Is fish sauce essential? Fish sauce adds a distinct umami and saltiness. If you don’t have it, you can substitute with soy sauce plus a dash of anchovy sauce or omit it and increase soy sauce.
Can I add more vegetables? Absolutely. Use any quick-cooking vegetables like bell peppers, broccoli, or mushrooms. Just cut them into similar sizes for even cooking.
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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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