Vietnamese Thick Noodle Soup With Pork Shrimp Recipes

VIETNAMESE PORK AND THICK NOODLE SOUP (BANH CANH)

Steps:

• Bring 2.5 L of water to the boil in a 4L capacity pot and add the pork shoulder.
• Allow the pot to return to the boil and cook for 5 minutes. Skim off any impurities that form on the surface.
• Add the remaining soup ingredients, other than the fish sauce. Simmer partially covered for 50 minutes on medium low heat.
• Prepare the garnishes.
• After 50 minutes remove the meat and check if it is cooked. If no, put the meat back into the pot until done. If yes, then wash the meat under cold water. Place a damp paper kitchen towel over the top and allow to cool before cutting into thin strips.
• With a pair of tongs, remove the onions and star anise from the soup.
• Add the fish sauce and adjust the seasoning of the soup to your taste.

VIETNAMESE THICK NOODLE SOUP WITH PORK & SHRIMP

Steps:

• 1. To clean the pork hocks. Boil them in salted water for 1 minute. Then drain it and rinse the pork under running water.
• 2. Place the pork hocks in a stock pot and add the water and pork bouillon. Throw in the onion, sugar and garlic. Cook at a low boil for 25 minutes. Remove the pork to a cutting board. Strain the stock and discard the solids. Add the stock back to the pot. Trim and cut the pork and add back to pot. Bring the stock back to a boil then add the noodles and cook until the noodles are done but still chewy. The stock will be cloudy. Add the green onions and shrimp Once the shrimp turn pink ladle into bowls and top with cilantro and fried shallots.