VIETNAMESE PORK AND THICK NOODLE SOUP (BANH CANH)
This Vietnamese pork thick noodle soup or Banh Canh is a very popular dish in Vietnam. It is made with thick round noodles, tender pieces of pork that is all cooked in a flavoursome broth. You can load it up with extras or keep it simple.
Provided by Scruff
Number Of Ingredients 20
Steps:
- Bring 2.5 L of water to the boil in a 4L capacity pot and add the pork shoulder.
- Allow the pot to return to the boil and cook for 5 minutes. Skim off any impurities that form on the surface.
- Add the remaining soup ingredients, other than the fish sauce. Simmer partially covered for 50 minutes on medium low heat.
- Prepare the garnishes.
- After 50 minutes remove the meat and check if it is cooked. If no, put the meat back into the pot until done. If yes, then wash the meat under cold water. Place a damp paper kitchen towel over the top and allow to cool before cutting into thin strips.
- With a pair of tongs, remove the onions and star anise from the soup.
- Add the fish sauce and adjust the seasoning of the soup to your taste.
Nutrition Facts : Calories 621 kcal, Carbohydrate 79 g, Protein 44 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 2674 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
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