Banh Canh – Vietnamese “Udon” is made with simmering pork bones and served with chewy noodles, fresh herbs, and fragrant crispy shallots. It’s something I ate so often growing up that I took it for granted. It’s the perfect winter noodle soup. Well, honestly, it’s great all year long. 🙂
In the video, I used frozen Sanuki-style udon, which is the chewy udon, instead of banh canh. Feel free to do the same! Below, you’ll see a photo of the mushroom bouillon I like to use for my soups. It’s a game-changer in addition to chicken bouillon. I hope you give banh canh a try!
Other Vietnamese recipes:
Banh Canh – Vietnamese “Udon”
Banh Canh – Vietnamese “Udon” is made with simmering pork bones and served with chewy noodles, fresh herbs, and fragrant crispy shallots.
- Roast onion in the oven for 20-25 minutes at 380F to bring out the flavor.
- Parboil bones/ribs to clean them: add bones to stock pot, add water to cover, and bring it a boil. Skim the residue that floats to the surface. Dump the bones into a colander and rinse/scrub each piece thoroughly. Clean the dirty pot immediately to use again. It will be hard to clean if you let it sit.
- Add the bones and ribs back to the pot. Add 24 cups of water. Add all the seasonings and the onion. Bring to a boil and skim the surface to get rid of the impurities.
- Once it comes to a boil, lower the heat to medium to allow it to gently simmer. Cover partially with a lid, so the broth doesn’t evaporate too quickly.
- After an hour, add the carrots. Taste and adjust the seasoning. The soup will be ready after another 30 minutes or when the pork is tender to your liking.
- Prepare udon or banh canh according to the package. Place the noodles immediately into individual bowls.
- Ladle broth, pork, and carrots over the noodles. Add cilantro, green onions, and shallots. Serve with dipping sauce for the pork: fish sauce, lime juice, and thai chili peppers