Pork broth with noodles

Pork broth with noodles

Bánh canh Trảng Bàng

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A southern variation of the famous pho, this rice noodle soup originated in Tay Ninh province, some 60 kilometres north of Ho Chi Minh City. In Tay Ninh, the noodles are thicker, resembling the Japanese udon noodles. However if you can't get them, use the more common, thinner variety.

Ingredients

Quantity Ingredient
3kg pig's trotters, sawn in half lengthways, by your butcher
1 teaspoon salt
8 red asian shallots, unpeeled
1 x 300g piece pork leg or shoulder
bean sprouts
thai basil
1 long red chilli, cut into rings
1 lime, cut into 6 wedges
100ml fish sauce
3/4 teaspoon freshly ground black pepper
600g fresh thick rice noodles
5 spring onions, thinly sliced
2 tablespoons Fried shallots

Method

  1. Wash the trotters under running water, then place in a large saucepan and cover with cold water. Add the salt and slowly bring to simmering point, skimming off any froth that rises to the surface.
  2. Chargrill the whole unpeeled shallots on a barbecue or gas burner over medium heat for about 5 minutes, until they are fragrant and the skin is lightly charred. Leave to cool slightly. Using your fingers, flake off the outer thin layer of skin.
  3. Add the shallots to the stock and simmer for a further 3 1/2 hours. Be careful not to boil the stock, or the end result will be very cloudy.
  4. Add the pork to the broth and continue to simmer for a further 20 minutes, or until the pork is cooked.
  5. Remove the pork from the broth and leave to rest for 10 minutes before thinly slicing it. Strain the broth and discard the trotters.
  6. Arrange the bean sprouts, basil, chilli and lime wedges on a platter. Divide the fish sauce among six dipping bowls and sprinkle with the pepper.
  7. When ready to serve, reheat the broth. Quickly blanch the noodles in boiling water, then drain and divide among six sewing bowls.
  8. Arrange the sliced pork and spring onion over the noodles. Ladle the hot broth over and top with the fried shallots. Diners can now add the fish sauce, herbs, chilli and lime to suit their own taste.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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