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Bánh Canh Trảng Bàng – Thick Rice Noodles in Pork Broth
More recipes: Vietnamese Recipes · Noodle Recipes · All Asian Recipes
Bánh Canh Trảng Bàng – Thick Rice Noodles in Pork Broth
Laura Chen
4
30 minutes
120 minutes
350
Vietnamese
Soup
Bánh Canh Trảng Bàng is a hearty, warming noodle soup from the Vietnamese region of Trảng Bàng. It is defined by thick rice noodles and a rich pork bone broth flavored with herbs and spices.
Ingredients
- 300 g thick rice noodles
- 1 kg pork bones
- 2 liters water
- 2 shallots, chopped
- 4 garlic cloves, chopped
- 50 g fresh ginger, sliced
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 scallions, sliced
- 1 bunch fresh cilantro, chopped
- 2 red chilies, sliced into rings
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Wash the pork bones thoroughly and bring them to a boil in a large pot of water.
- Skim off any foam that forms and reduce the heat, then let the broth simmer gently for 1.5 hours.
- Add the shallots, garlic and ginger to the broth and keep simmering.
- When the time is up, strain the broth through a sieve and return it to the pot.
- Add the fish sauce, sugar, salt and pepper and taste.
- Cook the rice noodles according to the package directions and drain.
- Divide the noodles among soup bowls and pour the hot broth over them.
- Garnish with scallions, cilantro and chilies.
- Serve with lime wedges.
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More recipes: Vietnamese Recipes · Noodle Recipes · All Asian Recipes