Banh canh is a beloved Vietnamese soup featuring thick, chewy noodles made from tapioca starch or a blend of rice and tapioca flour. Unlike the more delicate pho or bun bo Hue, banh canh offers a satisfyingly dense, slippery noodle in a rich, often pork-and-seafood broth. This recipe delivers a deeply savory, home-style bowl that comes together with a handful of pantry staples and fresh aromatics, making it both comforting and genuinely achievable in a home kitchen.
Ingredients
- 1 lb (450 g) pork bones (neck or knuckle), for broth
- 1 lb (450 g) pork belly or shoulder, in one piece
- 1 lb (450 g) large shrimp, peeled and deveined, shells reserved
- 12 oz (340 g) banh canh noodles (fresh or dried tapioca/rice noodles)
- 1 large onion, peeled and halved
- 1 thumb-size piece of ginger, smashed
- 5 cups (1.2 L) water, plus more for boiling noodles
- 2 tablespoons fish sauce, plus more to taste
- 1 teaspoon salt, plus more to taste
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 2 tablespoons neutral oil (like canola or vegetable)
- 4 shallots, thinly sliced
- 2 scallions, sliced thinly, for garnish
- 1/4 cup (10 g) fresh cilantro leaves, for garnish
- 1 lime, cut into wedges, for serving
- 1 fresh red chili, sliced, for serving (optional)
Instructions
- Parboil the pork: Place pork bones and pork belly in a large pot. Cover with cold water and bring to a boil. Boil for 3–4 minutes, then drain and rinse the pork under cold water. This removes impurities and scum for a clearer broth.
- Make the broth: Return the bones and belly to the pot. Add the onion, ginger, and 5 cups (1.2 L) of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour. Skim any foam that rises to the surface.
- Cook the shrimp shells: While the broth simmers, heat the oil in a small skillet over medium heat. Add the shrimp shells and cook, stirring, for 3–4 minutes until they turn pink and fragrant. Set aside.
- Add shrimp shells to broth: After the broth has simmered for 1 hour, add the toasted shrimp shells. Continue to simmer for another 20 minutes to infuse the broth with shrimp flavor.
- Cook the shrimp meat: Remove the pork belly from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (bones, shells, onion, ginger). Bring the strained broth to a gentle simmer. Add the peeled shrimp and cook for 2–3 minutes, until they turn pink and opaque. Remove the shrimp with a slotted spoon and set aside.
- Slice the pork: Once the pork belly is cool enough to handle, slice it into thin, bite-sized pieces.
- Season the broth: To the simmering broth, add fish sauce, salt, sugar, and white pepper. Taste and adjust, keeping in mind the noodles and pork will add their own saltiness. Keep the broth hot over low heat.
- Cook the noodles: Bring a separate large pot of water to a boil. Add the banh canh noodles and cook according to package directions (fresh noodles typically need 1–2 minutes; dried noodles 4–5 minutes). Drain and rinse briefly with warm water to remove excess starch.
- Assemble the bowls: Divide the noodles among 6 serving bowls. Top with slices of pork belly and shrimp. Ladle the hot broth over the top.
- Garnish and serve: Garnish with sliced shallots, scallions, cilantro, and chili slices if using. Serve immediately with lime wedges on the side for squeezing over the soup.
Tips
- Noodle substitution: If you can’t find banh canh noodles, use thick udon noodles or even wide rice noodles (pad thai style). The texture will be slightly different but still delicious. Tapioca noodles are the most authentic, but rice-based ones are a good gluten-free option.
- Broth clarity: Parboiling the pork is essential for a clear, clean-tasting broth. Don’t skip it. Also, simmer gently, not at a rolling boil, to keep the broth from becoming cloudy.
- Make ahead: The broth can be made a day ahead and refrigerated. The fat will solidify on top; simply skim it off before reheating. Cook the noodles fresh just before serving, as they tend to absorb liquid and become mushy if stored in the broth.
- Common mistake: Overcooking the shrimp. They cook very quickly; remove them as soon as they turn pink and opaque, otherwise they become rubbery.
Serving Suggestions
Serve banh canh piping hot as a main course. It’s a complete meal in a bowl, but you can add a side of fresh bean sprouts, Thai basil, and sliced cabbage for crunch. A drizzle of sriracha or chili garlic sauce on top adds heat. For a richer experience, add a soft-boiled egg (cook until yolk and white are firm) or a few drops of sesame oil.
Variations
- Banh canh cua (crab): Add 1 cup of cooked crab meat and a few crab claws to the broth in the last 5 minutes of simmering. This is a popular, more luxurious version.
- Banh canh ca (fish): Use a firm white fish like catfish or basa instead of shrimp. Add the fish pieces in the last 5 minutes of simmering, and use fish bones in the broth.
- Banh canh gio (pork and ham): Add slices of Vietnamese pork roll (gio lua) or ham along with the pork belly. This adds a distinct, savory flavor.
- Vegetarian version: Omit the pork and shrimp. Use vegetable broth and add mushrooms (shiitake or straw) and fried tofu. Season with soy sauce instead of fish sauce.
Storage and Reheating
Store the broth, noodles, and toppings separately in airtight containers in the refrigerator. The broth will keep for 3–4 days; the cooked shrimp and pork for up to 3 days. Noodles are best eaten fresh, but can be stored for 1 day if tossed with a little oil to prevent sticking. To reheat, bring the broth to a boil, then add the noodles and toppings just until heated through (to an internal temperature of 165°F / 74°C for leftovers). Do not reheat the noodles in the microwave alone, as they will become gummy. Freeze the broth (without noodles) for up to 3 months.
Frequently Asked Questions
What is banh canh made of? Banh canh noodles are traditionally made from tapioca starch, sometimes mixed with rice flour. This gives them their characteristic thick, chewy, and slightly translucent appearance. The soup is typically made with a pork or seafood broth, or a combination of both.
Can I use chicken instead of pork? Yes, you can substitute chicken for the pork bones and belly. Use a whole chicken cut into pieces or chicken thighs. The broth will be lighter but still flavorful. Adjust cooking time to ensure the chicken is cooked through to 165°F (74°C).
How do I keep the noodles from sticking together? After cooking, rinse the noodles under warm water and toss them with a tiny bit of oil. This prevents them from clumping. Also, don’t leave them sitting in water; drain well and portion them out quickly.
Can I make this in a pressure cooker? Absolutely. To save time, you can pressure-cook the pork bones and belly with the onion, ginger, and water on high for 30 minutes, then release the pressure naturally. Proceed with the rest of the recipe as written.
Is fish sauce essential? Fish sauce is a cornerstone of Vietnamese cuisine and provides the umami depth that defines this soup. If you must omit it, you can use a combination of soy sauce and a pinch of salt, but the flavor will be noticeably different.
Why is my broth not flavorful? The broth needs enough time to extract flavor from the bones and aromatics. Ensure you simmer for at least 1 hour, and don’t skimp on the fish sauce and salt. Tasting and adjusting the seasoning at the end is crucial.
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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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