With its umami broth and tender pork, this Vietnamese Bánh Canh (Thick Noodles Soup) might become your new favorite comfort food.
Vietnamese bánh canh is my new favorite. I tried it recently at a local Vietnamese restaurant, and I fell in love. I just had to make my own version at home. While it took a few attempts, I finally nailed a recipe to share. If I can do it, you’ve got this!
The term bánh, in this recipe, is Vietnamese for “noodles.” However, bánh also refers to many things made from flour, such as cake and bread. Meanwhile, canh means “soup.” As a novice, I’d compare Vietnamese bánh canh to chicken phở, or even ramen—real traditional ramen—not the budget stuff you ate in college.
I’ve kept this recipe simple, but feel free to add dried herbs and Vietnamese herbs if you want something even more authentic. I bet you’re wondering, “What are Vietnamese herbs?” Well, they’re nothing you’re likely to find at your average grocery store. In Vietnam, bowls of bánh canh include a sort of herb platter, usually Thai basil, culantro, and perilla. They range from peppery and citrusy to even bitter, with licorice-like undertones (the perilla). So if you live near an Asian market, give these herbs a try!
But even if you can’t make it to the local market, you’ll still enjoy this bánh canh as is, especially the slurp-worthy noodles. They’re quite thick, similar to udon noodles, and made of tapioca and rice. Plus, they absorb the savory flavors of the broth like a sponge. The broth is also thick, almost gravy-like, with a rich umami taste. Flavored with pork, fish sauce, sugar, onions, and fresh cilantro, this wholesome dish is satisfying with every single sip.
The magic of Vietnamese bánh canh broth
While this recipe is straightforward and requires minimal effort, the two hours of boiling the pork bones and onions for your broth take some patience. When I started making this dish, I thought I was making bone broth. I was not. Bone broth requires the bones to completely break down, which takes approximately 10 to 12 hours. Either way, this dish is delicious and healthy. The stock we’re making here still carries some nutrients from the bones, but the real goal here is the rich flavor. You’ll enjoy an umami-packed base that’s wonderfully hearty and perfect for bánh canh.
How do I store leftovers?
When making Vietnamese bánh canh ahead or if you plan on having leftovers, store the noodles, broth, and toppings separately. Both should remain fresh for up to 2 days in the refrigerator. Combine when ready to enjoy. Reheat on the stove at medium heat until warm.
Serving Suggestions
While Vietnamese bánh canh is a satisfying and healthy meal, it is a basic version. Add toppings such as Air-Fryer Onions or shallots, dried shrimp, fresh cucumbers, or bean sprouts.
To include your bánh canh in a full Vietnamese-inspired dinner, try dishes with similar flavors. This Bánh Mì Sandwich is a traditional Vietnamese street food and is out of this world. Another entrée you can serve your thick noodle soup with is Phở Slow-Cooker Pulled Pork Sandwiches or this Asian Miso Steak Sheet Pan Dinner.
Ingredients
- 1 large yellow onion peeled
- 2 pounds pork bones
- 3 quarts water
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 14 ounces tapioca noodles
- 6 ounces Vietnamese pork sausage sliced
- 6 ounces fried fish cake sliced
- 1/2 cup chopped cilantro
- Ground black pepper to taste
Instructions
- Preheat your oven to 400°F and roast the onion for 15 minutes or until aromatic. Remove any charred areas to keep the broth clear.
- Blanch the pork bones in boiling water for 10 minutes to remove impurities. Drain, rinse, and set aside.
- In a clean pot, bring 3 quarts of water to a boil. Add the blanched pork bones and roasted onion. Simmer uncovered on low heat for 2 hours.
- Season the broth with fish sauce, sugar, and salt. Remove the bones and onion, and strain the broth for clarity.
- Cook the tapioca noodles according to the package instructions until they are al dente.
- Place the noodles in the bowls. Top each bowl with pork sausage and fish cake slices, then ladle it with hot broth. Garnish with cilantro and black pepper.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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