How to Make Vietnamese Thick Noodle Soup (Banh Canh)

By Vicky Pham · 150 min

Ingredients

Instructions

1. Roast the whole onion or shallots in the oven at 350°F for about one hour, until soft and oozing. Let them cool, halve and peel them, and scrape off all charred bits.
2. Put the pork bones in a large pot, cover them with water by 1 inch, add 1 teaspoon salt and boil for 5 minutes, until a lot of foam rises. Drain and rinse the bones under cold running water.
3. Bring 3 liters of water to a boil in a clean stock pot. Add the blanched bones and the onion or shallots, lower to the lowest heat and simmer uncovered for 2 hours.
4. Remove and discard the onion and bones. Leave the bones in if they still have plenty of meat.
5. Season the broth with pork stock powder, 1 tablespoon plus 1 teaspoon sugar, 1 tablespoon salt and 1 teaspoon fish sauce.
6. Cook the banh canh noodles according to the package. If they stick together, toss them with 1/2 teaspoon vegetable or sesame oil.
7. To serve, put a handful of noodles in a bowl, ladle broth over them, and top with a few slices of Vietnamese ham and fried fish cake. Finish with black pepper, scallions and cilantro.

Summarized from Vicky Pham's video. Watch it for the details.

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