Entree: Vietnam – Hoi An / Da Nang – Banh Canh (Thick Vietnamese noodle soup with a savory pork and crab broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

12 oz (340 g) bánh canh noodles; selected example: thick rice noodles, cooked according to package directions (estimated edible portion: 340 g)
1 lb (450 g) pork neck bones, roasted for the broth (estimated edible portion: 225 g)
8 oz (225 g) fresh crab meat
8 oz (225 g) peeled, deveined shrimp
1 tbsp (15 ml) vegetable oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 tbsp (15 g) ginger, thinly sliced
2 tbsp (30 ml) fish sauce
1 tsp (5 g) sugar
6 cups (1.4 l) water
Optional: 4 cups (960 ml) low-sodium chicken or pork stock instead of the water; not used in this version
1 tsp (2 g) ground white pepper, plus extra to taste
3 scallions, thinly sliced
1/2 cup (15 g) cilantro leaves, roughly chopped
1/2 cup (60 g) fried shallots, store-bought or homemade
2 limes, cut into wedges
Fresh chili slices or chili oil, to taste
Salt, as needed

Instructions

1. Heat the oven to 425°F (220°C). Roast the pork neck bones for about 20 minutes, until lightly browned, then transfer them to a large pot.
2. Add the water to the pot. Bring to a boil and skim off any foam. Reduce the heat and simmer uncovered for 1½–2 hours, until the broth is flavorful.
3. While the broth simmers, heat the vegetable oil in a skillet over medium heat. Cook the sliced onion until translucent, then add the garlic and ginger and cook for 1–2 minutes, until fragrant. Add the mixture to the broth.
4. Strain the broth into a clean pot, discarding the bones and large solids. Return the broth to the stove and season with fish sauce, sugar, and white pepper. Taste and adjust with salt or additional fish sauce.
5. Bring the broth to a gentle boil. Add the crab meat and shrimp and simmer for 3–4 minutes, until the shrimp are cooked through and the crab is heated. Taste and adjust the seasoning.
6. Meanwhile, cook the bánh canh noodles according to the package directions. If using fresh noodles, they generally take 2–4 minutes in boiling water. Drain and briefly rinse with warm water to prevent sticking.
7. Divide the noodles among four bowls. Ladle the hot broth, crab, and shrimp over them. Top with scallions, cilantro, fried shallots, and fresh chili slices.
8. Serve immediately with lime wedges on the side for squeezing over the soup.