Hi. Hello. Welcome back to my kitchen 👩🏻🍳. I’m an amateur #shef and I recently attempted another Vietnamese broth, bánh canh giò heo, and it was a lot easier than my miserable mì quảng (LINK) 😂. I should have made this from the start 😅
This served 10 people.
FYI: Bánh canh is the thick tapioca noodles, often called the Vietnamese udon. It can be served with pork leg broth (giò heo), seafood (đồ biển) or crab (cua). There are a lot of variations to this dish.
This served 10 people.
FYI: Bánh canh is the thick tapioca noodles, often called the Vietnamese udon. It can be served with pork leg broth (giò heo), seafood (đồ biển) or crab (cua). There are a lot of variations to this dish.
Shopping
From the butcher:
From the wet market:
From your cupboard:
- 1 kg pork bone – this gives the broth more flavour
- 1 kg pork hocks – this has a lot of fat
From the wet market:
- 30 banana prawns
From your cupboard:
- Salt + Pepper + Sugar
- Fish sauce
From the Asian grocery store:
- 2 yellow onions
- 4-6 shallots
- 1 bunch of spring onions (scallions)
- 1 bunch of coriander
- 1 chả lụa (pork roll)
- 1 bag of banh canh noodles
- 2 limes
- Tapioca starch (optional)
Prepping
For my broth:
- Cleaned pork bits and parboiled for 10 minutes on high heat
- Drained all the gunk and washed my pot
- Put bones and 10L water back in and boil on high heat
- Continued simmering for an hour, scooping up the gunk
For my prawns:
- Seperated heads, deveined and peeled my prawns
- Marinated with sugar and salt for 10 minutes in the fridge
I chopped up the shallots and garlic and fried these bad boys up. I realized I could have purchased the pre-dried version too 🤦🏻♀️😂
Cooking
The broth was simmering for 2 hours. I added 2 ladles of fish sauce, salt, and sugar to taste. That was it. It was so simple compared to the bún riêu and mì quảng 😂.
The only ‘cooking’ I did was fried up my prawns until they were orange 🦐.
Toppings
I washed and chopped green onions, coriander, lime slices and chả lụa.
Serving
A few recipes I read said to cook the noodles in the soup directly so the tapioca starch could thicken up the broth. Other recipes stated I should add a few spoons of tapioca starch directly to the broth to thicken it up.
I cooked my noodles separately because I’m a #Shef and I didn’t want to fuck it up 😅
I cooked my noodles separately because I’m a #Shef and I didn’t want to fuck it up 😅
I assembled everything in a bowl and voilà, food 😋.
Feedback
This was how I prepped everything into containers for my friends and family. My OCD was pleased looking at this 😂
I know I wrote 1 kg pork hocks, 1 kg pork bones in the shopping list but in reality, I actually used 2 kg pork hocks in this meal so the following feedback was not perfect.
My friends said it was good but lacked the depth of pork flavour; achievable with a combination of pork hocks and bones, hence my adjustment to the recipe.
My parents said it was good but the pork hocks were too fat for their liking. Overall, compliments and enjoyed by everyone 😆
Until the next cooking attempt, thanks for reading, bye!
I know I wrote 1 kg pork hocks, 1 kg pork bones in the shopping list but in reality, I actually used 2 kg pork hocks in this meal so the following feedback was not perfect.
My friends said it was good but lacked the depth of pork flavour; achievable with a combination of pork hocks and bones, hence my adjustment to the recipe.
My parents said it was good but the pork hocks were too fat for their liking. Overall, compliments and enjoyed by everyone 😆
Until the next cooking attempt, thanks for reading, bye!
