Almost as Good as Mom’s Banh Canh

Difficulty
medium

VN:F [1.9.9_1125]
(10 Ratings)

Preparation time
45 mins

Cooking time
45 mins

Serves
8

This is one of my favorite dishes. My mom made it for us growing up and still to this day, it’s so comforting to have. It’s surprisingly easy to make and great on a cold day. I say it’s almost as good as my mom’s because she makes her own chicken broth.

Almost as Good as Mom’s Banh Canh, 4.4 out of 5 based on 10 ratings

Ingredients

  • 1 pound lean pork
  • 1 pound shrimp
  • 5-6 shallots, peeled and minced
  • 1/2 - 1 tablespoon fish sauce
  • Black pepper to taste
  • 2 cups all-purpose flour to make fresh noodles (or you can use store-bought banh canh noodles or udon noodles)
  • 1/2 - 1 cup of lukewarm water
  • 4 cans chicken broth
  • 3 quarts water
  • 1 – 2 cups of all-purpose flour to coat work surface
  • 1/2 tablespoon oil
  • salt (optional)
  • chicken stock powder (optional)

Preparation

1.  Cut lean pork into ¼” by 1” strips. Set aside.

2.  Peel, devein and slice shrimp in half (lengthwise). Add to bowl with pork. Add minced shallots to same bowl and set aside.

3.  Add ½ - 1 tablespoon of fish sauce and black pepper (to taste) to pork and shrimp mixture. Don’t worry if you don’t add enough fish sauce, you can add more when you cook the meat. Mix well and place in fridge.

4.  In a large mixing bowl, add 2 cups of flour and ½ - 1 cup of lukewarm water. Start with ½ cup water and add more if required. The dough should have some tact, but shouldn’t stick to your fingers. Knead dough for about 5 – 10 minutes. Set aside to rest.

5.  In a large pot, add 4 cans of chicken broth and 3 quarts of water. Season with salt and chicken stock powder if desired. Bring to a boil and turn heat down to low.

6.  Take about 1 cup size of dough, roll out with rolling pin to desired thickness and cut to desired length. Remember to coat your work surface, rolling pin and noodles liberally with flour to prevent sticking. Repeat process for remaining dough.

7.  Bring a large pot of water to boil. Cook noodles in pot. They will float to the top when cooked. You may need to do this in portions. Rinse noodles thoroughly with cold water and drain. (I don't like the noodles to thicken my soup, so I rinse away excess flour.) If you like your noodles to thicken the soup, rinse only slightly.

8.  Add noodles to pot of broth (from Step 5). Bring to boil and turn down heat to low.

9.  In a pan, add some oil and stir fry pork and shrimp mixture until cooked all the way through. Add fish sauce and black pepper to taste. Add meat mixture to pot of broth and noodles. Season to taste.

10.  Serve in a bowl. Garnish with herbs and veggies. I like to add cilantro and black pepper to mine. You can also add green onion, lemon and chili sauce. Enjoy!

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