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This dish uses fat, round noodles cut directly from uncooked sheets of rice tapioca flour . There are several variations and toppings for the dish that range from bánh canh cua (crab), fish to a well-known version Bánh Canh CÁ Lóc from Hue City, which loads the noodles with boiled Snakehead Fisher, fried shallots, and local herbs.
Ingredients and How to make Banh Canh
First, you have to prepare all the necessary ingredients including large yellow onion, fresh fish or pork neck bones, pork knuckle, fish sauce, sea salt, dried banh canh noodles, or make your owns 🤫 mung bean sprouts, cilantro and so on and specia
Next, preheat the oven and roast the onion for 1 hour until it becomes soft and easy to ooze. When it is cool, peel it and cut in half. While waiting for the onion, you can make the stock. Put the Fish, neck bones, knuckle slices, and water into a pot for 3 minutes. After that, rinse them under cold water. Add quarts fresh water and onion halves into the pot and simmer for 2,5 hours. Add banh canh noodles and cook together till they are tender enough to have some bite. In the meanwhile, you can arrange beansprout, basil, cilantro and scallions on a platter. Drain the noodles and put them into the warmed soup bowls. Add a piece of pork knuckle and fish on each serving. Pour the hot stock above and enjoy the meal.