Vietnamese Thick Noodle Soup With Pork Shrimp Recipes

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VIETNAMESE THICK NOODLE SOUP WITH PORK & SHRIMP



Vietnamese Thick Noodle Soup with Pork & Shrimp image

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.

Provided by barbara lentz

Categories     Other Soups

Time 50m

Number Of Ingredients 10

2 pork hocks cleaned
8 c water
1 cube pork bouillion
1 medium 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

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.

SIMPLE VIETNAMESE CABBAGE AND PORK SOUP



Simple Vietnamese Cabbage and Pork Soup image

Delicious, light, flavorful Vietnamese pork and cabbage homestyle recipe.

Provided by Lane

Categories     Soups

Time 1h10m

Number Of Ingredients 8

1 small head cabbage, cut into 2 inch strips
2 pounds of country style pork or pork neck bones
2 tablespoon of fish sauce
1 tablespoon of salt
1 teaspoon of black pepper
1 cube of chicken broth bullion
2 green onions, chopped
½ cup of cilantro, chopped

Steps:

  • Take a stockpot of water to a rolling boil.
  • Add in the pork neck bones or country ribs for 5 minutes. Clean impurities off of the neck bones. Drain the stockpot and clean it.
  • Fill the cleaned stock pot with 6 cups of water.
  • Add in the cleaned neck bones or pork and fish sauce, salt, chicken both bullion, and black pepper. Allow the pork to cook for 45 minutes on medium heat. Make sure you clean out impurities every 10 minutes by using a ladle to skim off the impurities off the top.
  • In the last 5 minutes of cooking, add in cabbage and allow it to soften and cook through.
  • When serving, add in green onion and cilantro as garnish. Serve with jasmine rice.

Nutrition Facts : Calories 208 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1733 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

VIETNAMESE PORK AND THICK NOODLE SOUP (BANH CANH)



Vietnamese Pork and Thick Noodle Soup (Banh Canh) image

This Vietnamese pork thick noodle soup or Banh Canh is a very popular dish in Vietnam. It is made with thick round noodles, tender pieces of pork that is all cooked in a flavoursome broth. You can load it up with extras or keep it simple.

Provided by Scruff

Categories     Dinner     Lunch

Number Of Ingredients 20

1 kg rice starch noodles, (or tapioca / udon noodles)
2.5 L water
1 kg pork shoulder, (washed and cut into 2 pieces)
2 tsp salt
cracked pepper, (to taste)
1 tbsp sugar
1 star anise ((optional))
1 onion, (peeled and quartered)
10 gm dried shrimp, (washed)
1 tbsp fried shallots
1.5 tsp pork stock powder ((Optional but highly recommended. Available at Asian groceries))
10 gm sweet preserved radish ((Optional but highly recommended. Available at Asian groceries))
3 tbsp fish sauce (or to taste)
2 spring onion, (finely chopped)
2 tbsp fried shallots
5 sprigs coriander, (roughly chopped (optional))
1 lemon, (cut into wedges)
200 gm sliced fish cake / fish balls
200 gm cha lua / Vietnamese ham (cut into thin strips)
4 fried bread sticks / dau chao quay / youtiao

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.

Nutrition Facts : Calories 621 kcal, Carbohydrate 79 g, Protein 44 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 2674 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

VIETNAMESE SEAFOOD NOODLE SOUP (HU TIEU NAM VANG)



Vietnamese Seafood Noodle Soup (Hu Tieu Nam Vang) image

A combination of white springy vermicelli covered with clear seafood pork broth.

Provided by Lene

Time 20m

Yield 2 Servings

Number Of Ingredients 19

Pork Bone: 200g
Water: 1 litre
Dried Shrimp: 50g
Onion: 1
Rock Sugar: 100g
Salt: 1 tbsp
Pork Loin: 150g
Cooking Oil: 1 tbsp
Minced Shallot: 1 tbsp
Minced Garlic: 1 tbsp
Rice Noodle Banh Pho: 200g
Water: 600ml
Fishball: 10 pcs
Shrimp: 6 pcs
Coriander: 2 sprigs
Bean Sprout: 100g
Red Chili: 1 stick
Spring Onion: 2 sprigs
Ground Black Pepper: 1/2 tbsp

Steps:

  • Toss Ingredient A into a pot and set to boil, skim off any scums that floating on the pot. Add Ingredient B into the pot and let simmer for 60 minutes under low heat.
  • Continue to simmer the broth for another 60 minutes. Remove pork loin from the pot and soak with cold water for 10 minutes, rinse dry then cut into thin slices.
  • Turn off the heat and strain the broth thru a strainer while transferring the soup into a new pot. (Adjust the taste of broth by adding additional salt and rock sugar if needed.)
  • Heat up a pan with cooking oil, add Ingredient C into the pan and light saute until turn golden brown, set aside for later use.
  • Heat up a pot with water and cook the rice noodle for 3 minutes, let chill under running tap water then rinse dry. Continue by boiling the remaining Ingredient D in the same pot for 2 minutes,
  • Place rice noodle on each bowl as the base ingredient. Arrange shrimp, pork slices, fish ball and caramelized shallot garlic on top. Pour a hearty amount of broth into the bowl then sprinkle Ingredient E as garnishment. Ready to serve.

Nutrition Facts : Calories 300, Fat 13g, Sodium 825, Sugar 3g, Carbohydrate 23g, Protein 21g

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