Bánh Canh Giò Heo Tôm (Vietnamese thick noodle soup with pork and shrimp)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
5 Bowls
-
Calories
4959 kcal
-
Course
Soup
-
Cuisine
Vietnamese
Bánh Canh Giò Heo Tôm (Vietnamese thick noodle soup with pork and shrimp)
Description
Bánh Canh Giò Heo Tôm highlights the richness of pork hocks slow-simmered in a seasoned broth with yellow onion and balanced seasoning including sugar and MSG. After initial blanching, the pork is simmered gently to develop tenderness and depth of flavor. Medium to large shrimp are peeled, deveined, lightly seasoned with sugar and salt, and quickly boiled until pink and cooked. Fresh bánh canh noodles, a distinctive thick rice noodle, are prepared separately and then placed in bowls before ladling in the hot broth, pork, and shrimp. The soup is completed with optional fresh herbs like cilantro and green onion and crispy fried shallots to provide textural contrast and herbal brightness, which complement the hearty pork and shrimp elements. This dish is a filling soup showcasing a balance of textures from soft noodles, tender pork, and firm shrimp with a savory and slightly sweet broth base.
Ingredients
Soup ingredients
- 2 lb pork hocks ask the butcher to slice into to ½” pieces if not already, aka giò heo
- water tap
- 2 tbsp salt divided
- 8 c water filtered
- 1 yellow onion halved, skin removed
- 1 tbsp sugar
- 1 tsp monosodium glutamate MSG
Shrimp
- 6-10 Shrimp medium to large
- 1 tsp sugar
- ⅓ tsp salt
Noodles
- 2 bánh canh noodles fresh, 15oz packs
Accoutrements, optional:
- 1 bunch cilantro roughly chopped
- 1 bunch green onion roughly chopped
- 4 tbsp shallots deep fried
Instructions
- Clean the pork. Add all pork to a large pot, add 1 tbsp salt, add tap water until just covering the meat, and bring to a boil on high heat. Once it hits a boil, leave it alone for a minute, remove from heat, drain the water and rinse the pork under running water.
- Return the pork to the pot with all remaining soup ingredients and filtered water this time, but set the shrimp aside. Bring to high heat, and maintain a boil for 5 minutes, then skim the soup scum that rises to the top.
- Lower the heat to maintain a low boil for an additional 15 to 25 minutes, based on how tender you’d like the pork to get.
- Devein and peel the shrimp, sprinkle salt and sugar over them, mix, and marinate for 10 minutes. Boil water on medium high heat in a small pot and cook the shrimp in 1 or 2 batches. They’re done as soon as they turn white/pink.
- Cook bánh canh noodles according to package instructions, then drain.
- Into 5-6 bowls, evenly divide in this order: noodles, broth, pork, shrimp, accoutrements, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Bowls
Amount Per Serving
Calories 4959 kcal
% Daily Value*
| Calories | 495.9kcal | 25% |
| Carbohydrates | 7.4g | 2% |
| Protein | 41g | 82% |
| Fat | 32.3g | 50% |
| Saturated Fat | 11.9g | 60% |
| Cholesterol | 170.4mg | 57% |
| Sodium | 3377.8mg | 141% |
| Potassium | 593.1mg | 13% |
| Fiber | 0.8g | 3% |
| Sugar | 4.9g | 10% |
| Vitamin A | 155.8IU | 3% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 61.2mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
