Bánh Canh is one of the most hearty and comforting Vietnamese Noodle Soups of all time. In collaboration with pho da culture, let’s make my family’s variation of Bánh Canh. There are so many regional variations of Bánh Canh, but I love my parent’s clear, rich, and savory pork-broth based Bánh Canh that is loaded with plump shrimp topping, tender pork ribs, and other goodies like chả cá and/or quail eggs, if available. The star of Bánh Canh is its distinctive noodles. Bánh Canh noodles are thick,

Vietnamese Bánh Canh Cua 🍜🦀A long awaited recipe :’) details below! Ingredients (serves 4):broth:-handful of dried shrimp rehydrated (soaked in some water) -1 medium daikon , peeled and quartered/ cut into 1/3-I used pork shoulder without bones because that was what I have, try to find some with bones! -onion, ginger, garlic -lots of water to just cover the components-fish sauce-chicken bouillon-tapioca starch water slurry to thicken broth. 4 tbsp tap starch 4 tbsp waterComponents: -thick bánh

'Bánh canh đuôi heo' bán qua 3 đời, hương vị truyền thống đã thử là u mê