4 Vietnamese Noodle Soup Recipes That Tickle Your Taste Buds
Vietnamese Beef Pho Recipe
Vietnamese chicken pho soup (Pho GA) Recipe
Vietnamese Thick Noodle Soup (Banh Canh) Recipe
Cook Time: 2 Hours
Total Time: 2 Hours & 15 Minutes
The last Vietnamese noodle soup recipe we have for you today is the Vietnamese Thick Noodle Soup called Banh Canh. The thick noodles combined with the rich, flavourful pork broth make this the perfect winter soup. There are fewer components in this Vietnamese noodle soup than in others. Proteins found in Banh Canh variations such as Banh Canh Cua include crab, prawns, fish balls, and fried fish cakes. In restaurants, the noodle is served with Vietnamese herbs and greens on the side.
- 3 lb pork bones (neck bones and/or spareribs)
- 3 liters water
- 1 large yellow onion or 4 shallots (leave whole)
- 1 tablespoon chicken or mushroom bouillon powder
- 1 tablespoon granulated sugar
- 1 tablespoon sea salt
- 1 teaspoon fish sauce
- 1 tablespoon annatto oil (optional)
- 1.5-2 lbs Banh Canh or Udon Noodles
- 1/2 stick Vietnamese Ham (Cha Lua or Gio Lua)
- 1/2 stick fried fish cakes
- 2 scallions and/or a small bunch of cilantro (thinly sliced)
- Ground black pepper
- Begin by baking the onion or shallots at 400°F for about 15 minutes. Scrape off any burnt parts to avoid colouring the soup, then set aside.
- Okay, this is an optional step, but it’s fantastic since it helps get rid of any remaining bad pork scent, which no one likes. Boil the pork bones to remove any contaminants. Begin by Fill a large stockpot halfway with water to cover the pork bones.
- Boil the bones for 10 minutes or until there is a lot of foam on top. Fill a bowl with cold running water and drain the contents of the pot. This helps clean the bones, keeping the stock clear.
- You now have two options: use the same pot that was used to blanch the bones, which must be thoroughly cleaned, or use a new pot. Bring 3 litres of water to a boil before adding blanched bones, onions, or shallots. Then, reduce the heat to the lowest range and leave it to boil for two hours, uncovered.
- After two hours, strain the broth and discard the bones and onions. You can leave the bones in if they have a lot of meat on them.
- Season the stock with salt and pepper before adding the chicken, mushroom bouillon powder, fish sauce, and sugar. This stage is optional; however, annatto oil can be used to colour the broth red or orange.
- Cook the noodles according to the package directions. Here is a nice trick: if the noodles are sticking together, mix them briefly with 1/2 teaspoon vegetable or sesame seed oil.
- To serve this delicious dish, add a handful of noodles to a bowl. Mix in some Vietnamese ham and fried fish cakes. Pour into the hot broth. Garnish with scallions/cilantro and a sprinkle of ground black pepper and enjoy the fantastic flavours.
Vietnamese Vegetarian Pho Noodle Soup Recipe
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 minutes
Who says vegans can’t appreciate a delicious bowl of Pho soup? This Vietnamese noodle soup recipe is perfect for you, simply because we know the traditional Pho is made with beef and the broth is flavoured with fish sauce. However, this vegetarian recipe checks all the boxes because instead of beef, we used shiitake mushrooms instead of fish sauce, tamari or soy sauce. Plus, it’s so simple to create that you’ll be hooked from the first slurp.
- 1 large white onion*, peeled and quartered
- 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavoured oil of choice
- 2 Frontier Co-op star anise
- 2 tablespoons reduced-sodium tamari or soy sauce
- 3 Frontier Co-op whole cloves
- 4 cups (32 ounces) of vegetable stock or broth
- 4 cups water
- 4-inch piece of fresh ginger*, peeled and halved lengthwise
- 5 ounces thinly sliced shiitake mushrooms
- 6 ounces (one large handful) rice noodles
- Two 3-inch Frontier Co-op cinnamon sticks
- Mung bean sprouts
- Small wedges of lime
- Sprigs of fresh basil (use Thai basil if you can find it) or cilantro
- Sprigs of fresh mint
- Thinly sliced green onions (mostly green parts)
- Very thinly sliced fresh jalapeño (omit if sensitive to spice)
- Grab a medium soup pot, and let’s get started on this delish soup. Toast the cloves, cinnamon sticks, and star anise over medium heat for 3 to 4 minutes, stirring occasionally. Then, add the onion, vegetable stock, ginger, tamari, and water to the pot. Raise the heat to high and bring the mixture to a boil, then reduce to a moderate simmer as needed. Simmer for 30 minutes to allow the flavours to blend.
- Meanwhile, cook the rice noodles according to package directions and set aside when done.
- It’s time to start preparing the shiitake mushrooms. Warm the oil in a medium skillet over medium heat until it crackles. Add the mushrooms and season with salt. Cook for 4 to 6 minutes, or until the mushrooms are soft and lightly browned, then set aside.
- Once the broth is ready, drain out the onion, spices, and ginger to leave only the soup. Season with more tamari or salt to bring out the flavours of the spices.
- Let’s put it all together: pour the broth into bowls, top with cooked noodles and mushrooms, and fresh garnishes. The most important thing is the lime. Finally, savour the noodle soup’s tasty flavours.
Different Types of Noodles
Vietnam is well-known for producing a diverse range of rice noodles. The question is, how many do you know about? We will tell you everything. If you’re wondering where you can buy noodles, Asian speciality stores primarily sell them dry; however, fresh noodles are occasionally available.
Flat rice stick noodles, usually coloured white, are used in Phở and pad Thai.
The Bún noodles are usually found in Southeast Asian soups, noodle salads, and stir-fries. If you guessed it right, it’s a thing: springy rice vermicelli.
hủ tiếu dai refers to chewy and clear thick tapioca noodles, while bánh Phở refers to smaller rice stick noodles. It is known as kuy teav in Cambodia and is used in traditional Khmer morning meals.
Mì could refer to whole wheat noodles or egg noodles, depending on the meal. In Vietnamese, instant noodles are known as mì gói, which translates as “package noodle.” It’s unclear why, but Mì Quảng, which is made with rice noodles, is an exception.
The clear “cellophane noodles” are made from mung beans or cassava starch. They’re used in dishes like Korean japchae and Thai glass noodles.
Let’s agree that any Vietnamese dish is delicious, and if it is a noodle soup, it’s probably 10 times tastier. Generally, Vietnamese noodle soups are suitable for any season, but you may feel that they are especially suitable for winter because most soups are packed with flavours and ingredients to keep you warm on cold nights. The question is, which Vietnamese noodle soup would you slurp first?