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vietnamese thick noodle soup with pork & shrimp

Recipe by
barbara lentz
beulah, MI

If you can find the bahn canh noodles is best or make them. They are made with rice flour and tapioca starch. Really make this dish. Cooking the noodles in the stock gives it the cloudy color making the soup thicker. The stock is so flavorful. Don't need much more to make this dish so comforting and delicious.

yield 2 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For vietnamese thick noodle soup with pork & shrimp

  • 2
    pork hocks cleaned
  • 8 c
  • 1
    cube pork bouillion
  • 1 md
    onion sliced
  • 1 Tbsp
    each sugar and minced garlic
  • 10
    jumbo raw shrimp
  • 8 oz
    thick banh canh noodles or wide rice noodles
  • 1 c
    green onions chopped
  • 1/2 c
    fresh cilantro chopped
  • 1 Tbsp
    fried shallots

How To Make vietnamese thick noodle soup with pork & shrimp

  • 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.

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