Banh canh gio heo

BÁNH CANH GIÒ HEO or Vietnamese thick-rice noodle (Called BÁNH CANH, See BANH CANH recipe) soup with pork trotters. It is usually for breakfast and now they enjoy any time in a day.

RECIPE:

Ingredients:

For soup base:

  • 2kg Pork, chicken bones
  • 2nos ONION, cut halves
  • 2nos CARROT, peeled, cut MIREPOIX
  • 2nos DAIKON, peeled, cut MIREPOIX
  • 60gr dried SHRIMP
  • 60gr dried SQUID, toasted
  • Extra CARROT, DAIKON cuts flower
  • Seasoning: SALT, cracked PEPPERCORNS, SUGAR, FISH SAUCE to taste

For BANH CANH (Thick rice-noodle):

  • 360gr RICE FLOUR
  • 120gr TAPIOCA FLOUR
  • 900ml water
  • 0.5 tsp SALT
  • 1tbsp cooking oil

For serve:

  • BÁNH CANH (cooked as RECIPE, or UDON noodle can be substituted)
  • Cooked pork trotter, cut small pieces
  • Sprouts (optional)
  • Garnishing: Fried shallots, thinly sliced scallion, sliced coriander leaves
  • Condiments: sliced chile, fish sauce, lime wedges, cracked peppercorn

Method:

Prepare soup base:

In a stock pot, add the bones and fill with enough cold water to cover. Bring to a boil for 5 minutes. You will see the impurities rise to the top. Dump out the pot and rinse the bones well under warm water to clean all the impurities. Place the bones back to a large stock pot filled with 4 (or more) liters water. Add onion, carrot, daikon, dried shrimps, toasted dried-squid, peppercorn and along with pork trotter (need be blanched and washed at the same time with bones) and pork leg meat. Bring to a boil and simmer on medium heat for 2hours or more, occasionally skim off the scum. Remove pork trotter and pork leg meat when they are done (cooked, tender), put them in cold water to prevent color changed, set aside. Strain the stock to another stock pot. Discard the solid. add in veggies (cut flowers), bring to a boil, and simmer until veggies cooked.

Prepare BÁNH CANH noodle: See BÁNH CANH’s recipe

To serve:

Blanch BANH CANH in boiling water, then put in serving bowl, arrange sliced meat, trotters on top, ladle very hot soup to cover, garnish with fried shallots, chopped cilantro, scallion and some sliced chile. Serve with condiments.

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Post Author: dvd

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