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Bánh Canh, Vietnam‘s comforting udon noodle soup, is a beloved dish that combines hearty noodles with a flavourful broth, creating a satisfying and versatile meal.
Known for its thick, slippery noodles and savoury, aromatic broth, Bánh Canh is a favourite among locals and visitors alike. It’s a dish that varies by region and household, making it both a personal and cultural experience with each bowl.
What Is Bánh Canh?
Bánh Canh is a traditional Vietnamese soup that features thick, round noodles similar to Japanese udon. The term “Bánh Canh” translates roughly to “soup cake,” referring to the noodles that are the heart of this dish.
These noodles are usually made from tapioca flour, rice flour, or a combination of the two, giving them a unique texture that’s both chewy and slippery. Unlike other Vietnamese soups, which are typically served with thin rice noodles, Bánh Canh offers a more substantial, almost rustic experience.
The broth of Bánh Canh can vary, often based on seafood, pork, or even crab, each bringing its own flavor profile. The seafood version, Bánh Canh Cua, is particularly popular, known for its rich, slightly sweet broth that’s enhanced with crabmeat and garnished with fresh herbs and lime.
Bánh Canh is often enjoyed as a midday meal or a warming dinner, bringing together the wholesome flavours of Vietnamese cooking in one delightful bowl.
Ingredients and Taste
The beauty of Bánh Canh lies in its simplicity and the quality of its ingredients. The noodles, made from tapioca or rice flour, have a thick and satisfying texture that distinguishes them from other Vietnamese noodle soups.
The broth, depending on the variation, might be made from pork bones, crab, shrimp, or fish, each simmered with spices to bring out a deep, comforting flavour. Fish sauce, a staple in Vietnamese cuisine, is often added to the broth, lending a hint of saltiness and depth.
A typical bowl of Bánh Canh is garnished with a mix of herbs, green onions, fried shallots, and sometimes a sprinkle of fresh lime juice. The toppings bring a balance to the dish, with the herbs adding freshness and the fried shallots contributing a slight crunch.
The taste of Bánh Canh is hearty and satisfying, with the broth’s savoury flavour perfectly complementing the chewy noodles. It’s a dish that warms you from the inside out, delivering a mix of savoury, slightly sweet, and aromatic flavours in every spoonful.
A Taste of History
Bánh Canh’s origins reflect Vietnam’s deep rooted love for noodle dishes and its openness to regional adaptations. Each region has its own way of preparing Bánh Canh, often based on the local ingredients available.
In coastal areas, seafood based Bánh Canh Cua (crab noodle soup) is popular, while inland regions may use pork or fish. This versatility has allowed the dish to evolve over generations, with each version offering a unique expression of Vietnamese culinary heritage.
The noodle making technique used in Bánh Canh also has historical significance. Unlike the thinner rice noodles seen in dishes like Pho, Bánh Canh noodles have a thickness that connects them to earlier, more rustic styles of noodle making.
The use of tapioca or rice flour, rather than purely wheat based noodles, reflects the region’s agricultural traditions and the ingenuity of local cooks in creating dishes that suit the climate and resources of Vietnam.
Vietnamese Bánh Canh (Udon Noodle Soup) Recipe
Serves: 4 people
Ingredients:
For the Broth:
- 500g pork bones or chicken bones (cleaned and blanched)
- 1 litre water
- 1 small onion, halved
- 2 cloves garlic, crushed
- 1 thumb sized piece of ginger, sliced
- 2 tablespoons fish sauce
- 1/2 teaspoon sugar
- Salt and pepper to taste
For the Soup:
- 400g bánh canh noodles (thick udon-like rice or tapioca noodles)
- 200g shrimp, peeled and deveined
- 200g pork shoulder, thinly sliced
- 2 spring onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Fried shallots (optional, for garnish)
- Fresh lime wedges and chili slices (for serving)
Directions
To prepare the broth, start by bringing 1 litre of water to a boil in a large pot. Add the blanched pork or chicken bones along with the onion, garlic, and ginger. This step infuses depth into the broth, giving it a rich base flavour.
Lower the heat to a gentle simmer and add fish sauce, sugar, and a pinch of salt. Let the broth simmer for 45 minutes, skimming any foam that rises to ensure clarity. Adjust seasoning as needed to balance the salty and slightly sweet profile typical of Bánh Canh.
While the broth simmers, prepare the bánh canh noodles. If using fresh noodles, rinse under cold water to separate them. If using dried noodles, cook them according to the package instructions, then rinse briefly under cold water to prevent sticking.
In a separate pan, heat a small amount of oil over medium heat. Sauté the shrimp and sliced pork shoulder until they’re just cooked through, about 2-3 minutes. Set them aside, as they will be added to the broth just before serving.
Once the broth has simmered and developed its flavour, remove the bones, onion, garlic, and ginger. Taste and adjust the seasoning with additional fish sauce or salt as needed.
Add the cooked pork and shrimp to the broth, letting them warm for 2-3 minutes. This step allows the flavours of the protein to blend with the broth, creating a harmonious, savoury taste.
Add the bánh canh noodles to the pot and cook for a final 2-3 minutes until heated through. Be careful not to overcook the noodles to maintain their chewy texture, which is a signature feature of Bánh Canh.
To serve, ladle the broth, noodles, shrimp, and pork into bowls. Garnish with sliced spring onions, chopped cilantro, and a sprinkle of fried shallots if desired. Serve with lime wedges and chili slices on the side to allow for customization of flavour and heat.
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