Hi. Hello. Welcome back to my kitchen. I recently attempted another Vietnamese broth, bánh canh giò heo, and it was a lot easier than my miserable mì quảng LOL. I should have made this from the start 😅 This served 10 people.
FYI: Bánh canh is the thick tapioca noodles, often called the Vietnamese udon. It can be served with pork leg broth (giò heo), seafood (đồ biển) or crab (cua). There are a lot of variations to this dish.
From the butcher:
From the wet market:
From the Asian grocery store:
From your cupboard:
For my broth:
For my prawns:
I chopped up the shallots and garlic and fried these bad boys up. I realized I could have purchased the pre-dried version too lol.
The broth was simmering for 2 hours. I added 2 ladles of fish sauce, salt, and sugar to taste. That was it. It was so simple compared to the bún riêu and mì quảng
The only 'cooking' I did was fried up my prawns until they were orange.
A few recipes I read said to cook the noodles in the soup directly so the tapioca starch can thicken up the broth. Other recipes stated I should add a few spoons of tapioca starch directly to the broth to thicken it up. I decided to cook my noodles separately because I'm a #Shef and I didn't want to fuck it up 😅
This was how I prepped everything into containers for my friends and family. My OCD was pleased looking at this...
I know I wrote 1 kg pork hocks, 1 kg pork bones in the shopping list but in reality, I actually used 2 kg pork hocks in this meal so the following feedback was not perfect. My friends said it was good but lacked depth of pork flavour; achievable with a combination of pork hocks and bones, hence my adjustment to the recipe. My parents said it was good but the pork hocks were too fat for their liking. Overall, compliments and enjoyed by everyone 😆
Until the next cooking attempt, thanks for reading, bye!