Dinner for one: banh canh 🤍

I’m not Vietnamese but I did grow up eating a lot of Vietnamese food and this was one of my favourite dishes! There are a few variations of this dish from banh canh cua (thick crab version) to banh canh gio heo tom (clear broth, pork & prawn) - but I wanted to make something in the middle of the two. A stronger, richer and meatier broth with pork and prawn as the main proteins.

I don’t have exact measurements for this recipe since the broth is seasoned based on taste, but you’ll need the following ingredients:

• pork hock

• pork belly

• raw prawns

• chicken bouillon powder

• tapioca starch slurry

• lemongrass

• crab paste in soybean oil

• annatto oil (you can make this from scratch using annatto seeds)

• rock sugar

• banh canh noodles

• salt

• MSG

• fish sauce

• green onion

• white onion

• coriander

• cha lua (Vietnamese sausage) (optional)

#banhcanh