Vietnamese Udon with Fish Cakes (Bánh Canh Cha Ca)
1 hour 10 mins
Bánh canh is thick Vietnamese noodle that looks quite like Japanese udon which has the thickness of a chopstick, more or less. The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means “soup”.
In some countries you can buy dried or precooked banh canh noodle at the Asian store. If you can’t find it, you can use Japanese Udon as a substitute. For more photos and recipes, please visit my blog at Danang Cuisine.Vietnamese Udon with Fish Cakes (Bánh Canh Cha Ca),
- 1 cup rice flour
- 1 cup tapioca starch
- 1 cup boiling water
- annatto seeds
- 1kg (2.2 lbs) pork bones
- 400g fish cakes
- 1 small onion
- 1/2 teaspoon salt
- spring onion, chopped
- Vietnamese coriander (rau ram)
Preparation1. Mix together rice flour, starch, water, and salt in a bowl. Kneed into a lump of dough. Cover and let dough rest for 30 minutes.
2. Sprinkle flour onto work surface and roll dough flat 1/4 inch thick. Cut into 3 inch long strips.
3. Heat 1/2 cup of oil and add annatto seeds and fry for 30 seconds or until oil turns red. Save oil and discard seeds.
4. Boil pork bones in a pot of boiling water for 5 minutes. Dump out pot and wash bones well in cold water. Add bones, onion, and salt in a clean pot filled with water. Cook on medium-high heat for 1 hour, occasionally skimming off the scum. Season to taste with seasoning powder, salt, fish sauce, etc.
5. Add noodles and cook until done. Add fish cakes and colored oil. Transfer to serving bowl. Garnish with spring onion and Vietnamese coriander. For more photos and recipes, please visit my blog at Danang Cuisine.