Vietnamese Pork Leg Rice Spaghetti Soup Recipe Banh Canh Gio He

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BáNH CANH GIò HEO



Bánh Canh Giò Heo image

Bánh Canh Giò Heo is a Vietnamese noodle soup dish made out of thick rice noodles with collagen rich pork soup made out of pork hocks. "Bánh Canh" is a Vietnamese word meaning "soup cake", "Giò Heo" on the other hand means "pork leg". Now you might be wondering why of all parts you want to use the leg? Well this might surprise you but this is one of most flavourful cut of a pork and it contains a lot of collagen which naturally makes the soup thick.

Provided by Raymund

Categories     Main Course

Time 1h45m

Number Of Ingredients 14

1 kg banh canh noodle or thick round rice noodles
1 kg pork hock, ask your butcher to cut this into smaller pieces
1 kg pork bones
1 tbsp vinegar
4 pcs thinly sliced ginger
1 large onion, quartered
1 tbsp sugar
1/2 cup crispy fried shallots
3 tbsp crispy fried garlic
fish sauce
salt
bean sprouts
spring onions, chopped
crispy fried shallots

Steps:

  • In a pot add pork hock, pork bones and vinegar then pour enough boiling water to cover. Boil for 10 minutes or until lots of scum rises to the top. Turn heat off then drain, rinse pork and bones in running cold water to remove any scum attached.
  • Place pork hock and bones back together with all other soup ingredients, pour enough boiling water then simmer for 1 1/2 hrs or until pork is tender. Season with fish salt if needed.
  • Cook noodles according to packet instructions.
  • Place noodles and bean sprouts in bowls, ladle boiling soup into bowls and add some pork hock pieces.
  • Garnish with spring onions and crispy fried shallots then serve.

VIETNAMESE PORK LEG RICE SPAGHETTI SOUP RECIPE (BANH CANH GIO HE



Vietnamese Pork Leg Rice Spaghetti Soup Recipe (Banh Canh Gio He image

In South Area, Vietnam, there are many delicious Vietnamese Pork Recipes. One of them is Pork Leg Rice Spaghetti Soup (Banh Canh Gio Heo). It is really easy to eat. I usually use this dish in mornings like my breakfast meals. Eating when it is still hot will bring you a good feeling for staring new day.

Provided by nuoc_6493

Categories     Breakfast

Time 2h

Yield 20 serving(s)

Number Of Ingredients 15

1 kg rice noodles (Banh Canh)
1 kg pork bone
1 kg pork leg (no bones)
200 g vietnamese mushrooms
1 onion
1 carrot
1 white radish
dried shallot
spring onion
cilantro
5 garlic cloves
fish sauce
salt
sugar
pepper

Steps:

  • Step 1: Rub salt to pork bones, then clean and scald into hot water about 15 minutes.
  • Step 2: Clean pork legs in water with a little salt. Then scald into hot water about 15 minutes.
  • Step 3: Mince garlic, slice onion and spring onion. Chop off root of mushroom, soak into water about 15 minutes then let them out, wait to dry. Peel off the cover of carrot and radish, next cut them into medium pieces (2cm).
  • Step 4: Making broth: Boil 5 liter water about 15 minutes then put pork legs and bones into pot with medium. I suggest, do not cover pot. With one of stunning Vietnamese Pork Recipes, this is the most important step of Pork Legs Rice Spaghetti Soup. Cook about 60 - 70 minutes, add more sliced carrot and radish into pot. And cook more 30 minutes or until carrot and radish become soft.
  • Step 5: Fry mushroom and garlic about 5 minutes and then pour them all into broth. Cook more 15 minutes. Then turn off the heat. Let pork legs out the broth. Season for broth: Pepper, salt, sugar, monosodium till it is suit with your taste. Then, you add sliced onion and dried shallot into broth.
  • Step 6: Boil water; add rice spaghetti into pot about 5 minutes to clean. Next, slice pork legs to medium pieces.
  • Finally, you can serve this dish for your friends and family. I recommend you should use when it is hot. It will create a stunning flavor for you. And I bet your friends and family will love it.

Nutrition Facts : Calories 310.7, Fat 9.8, SaturatedFat 3.4, Cholesterol 36.5, Sodium 117.4, Carbohydrate 42.9, Fiber 1.1, Sugar 0.5, Protein 10.8

THICK SPAGHETTI SOUP



Thick Spaghetti Soup image

This is an extremely thick hardy soup, a whole meal in a bowl. We usually have some raw vegetables with dip and some good crusty bread with it. It freezes very well. I've had this recipe for sometime now. I believe it came from the first year of the Taste of Home magazine, but I'm not positive.

Provided by mickie49

Categories     Spaghetti

Time 1h35m

Yield 7-8 serving(s)

Number Of Ingredients 17

1/2 lb ground beef
1/2 lb sweet Italian sausage link
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can Italian-style tomatoes, with basil,do not drain,roughly break-up tomatoes
2 cups beef broth
1 cup tomato juice
1 teaspoon salt
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 bay leaf
fresh pepper
1/4 cup fresh parsley, chopped
1 cup raw spaghetti, broken into 1 inch pieces
1 cup frozen peas
1/2 cup sliced ripe olives
grated parmesan cheese

Steps:

  • Saute meats with onions and garlic in large soup kettle.
  • Drain excess grease.
  • Add next 10 ingredients.
  • Bring to a boil, reduce heat, cover and simmer 60 minutes, stirring occassionally.
  • Add peas and olives,cook, uncovered for 10 minutes.
  • Remove bay leaf.
  • Sprinkle each serving with parmesan cheese.

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