Vietnamese Thick Noodle Soup With Pork Shrimp Recipes

VIETNAMESE PORK AND THICK NOODLE SOUP (BANH CANH)

Vietnamese Pork and Thick Noodle Soup (Banh Canh) image

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

Ingredients

1 kg rice starch noodles, (or tapioca / udon noodles)
2.5 L water
1 kg pork shoulder, (washed and cut into 2 pieces)
2 tsp salt
cracked pepper, (to taste)
1 tbsp sugar
1 star anise ((optional))
1 onion, (peeled and quartered)
10 gm dried shrimp, (washed)
1 tbsp fried shallots
1.5 tsp pork stock powder ((Optional but highly recommended. Available at Asian groceries))
10 gm sweet preserved radish ((Optional but highly recommended. Available at Asian groceries))
3 tbsp fish sauce (or to taste)
2 spring onion, (finely chopped)
2 tbsp fried shallots
5 sprigs coriander, (roughly chopped (optional))
1 lemon, (cut into wedges)
200 gm sliced fish cake / fish balls
200 gm cha lua / Vietnamese ham (cut into thin strips)
4 fried bread sticks / dau chao quay / youtiao

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

Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

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

Ingredients

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

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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