Pork and Shrimp Bánh canh
Ingredients
- 800 gPork hock (cut into large chunks)
- 300 gShrimp (peeled)
- 400 gWide rice noodles (ho fun) (dry)
- 2.5 LMineral water
- 4 tbspfish sauce
- 1 pcOnion (peeled and whole)
- 3 pcGarlic (crushed)
- 1 tbspBrown sugar
- 2 tbspSunflower oil
- 1 tspSweet paprika
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcFresh cilantro (leaves only)
- 2 tbspFried onions
- 1 pinchGray sea salt
- 1 tbspAnnatto seeds (infused in oil then removed)
Method
A thick, silky broth coating chewy noodles. The pork hock turns melt-in-your-mouth tender while shrimp provide a firm, briny snap.
- 1
Plunge the pork hock into boiling water for 5 minutes to remove impurities. Rinse with clear water until the meat is clean to the touch.
- 2
In a large pot, cover the hock with mineral water. Add the onion and garlic. Simmer over low heat. The broth should remain simmering, without large bubbles, to stay clear.
- 3
Heat the oil with the annatto seeds until it turns bright red. Remove the seeds, then add the paprika to perfect the color. Pour this colored oil into the broth with the fish sauce and brown sugar.
- 4
Add the shrimp and wide rice noodles directly into the broth. The noodles will absorb the liquid and thicken the soup thanks to their starch.
- 5
As soon as the noodles are tender and the broth is thickened, serve steaming hot. Sprinkle with sliced green onion, cilantro, and fried onions for crunch.
Frequently asked questions
How do you get this dish right?
- Never let the broth reach a rolling boil after blanching the meat, or it will turn cloudy.
- If the broth isn't thick enough for your liking, dissolve a bit of tapioca in cold water and stir it in at the end.
How long does this dish keep?
Store the broth and noodles separately if possible, as the noodles will continue to soak up the liquid. Keeps for 2 days in the fridge.
