Soup
Homemade Vietnamese Bánh Canh Giò Heo Tôm (Easy Recipe)
With its chewy noodles, savory broth, and mix of pork and shrimp, Bánh Canh Giò Heo Tôm represents the diverse flavors of Vietnamese cuisine in one comforting dish. This popular noodle soup combines pork and shrimp forcemeat cakes with fresh bánh canh noodles immersed in a deeply flavored, umami-rich broth. It’s a favorite for any time of day – equally satisfying for breakfast, lunch, or dinner.
The complex broth with delicate noodles and bouncy cakes makes each bite of Bánh Canh Giò Heo Tôm an exploration. Follow this guide to learn the secrets behind preparing the components for incredible flavor in every slurp. Discover how to source and cook the essential Vietnamese ingredients to create an authentic and unforgettable bowl of Bánh Canh Giò Heo Tôm.
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Understanding Bánh Canh Giò Heo Tôm
First, the name – Bánh canh refers to the thick, chewy noodles made from a mixture of rice and tapioca flours. Giò heo are fried pork cakes. Tôm means shrimp. Together, they make a symphony for the senses.
The star is the savory, subtly sweet broth perfumed with warm spices like cinnamon and star anise. It provides a rich base, absorbing flavors from the pork and shrimp cakes. The delicate but substantial bánh canh noodles provide satisfying, toothsome chew. Every component builds incredible depth and complexity.
Bánh Canh Giò Heo Tôm reflects Vietnam’s cuisine through its layers of flavor. It shows reverence for simple but powerful ingredients like pork, shrimp, and noodles elevated by aromatic spices. For many, it stirs up nostalgic memories of the Vietnamese home kitchen.
Essential Ingredients for Bánh Canh Giò Heo Tôm
- Bánh canh noodles – The foundation. Sold fresh or dried, their subtly chewy texture comes from a blend of rice and tapioca flours. Fresh noodles are ideal but dried work too.
- Broth – Lemongrass, shallots, garlic, ginger, fish sauce, shrimp paste, and warm spices like cinnamon and star anise are simmered for a complex savory base.
- Pork – Ground pork flavored with wood ear mushrooms, shallots, fish sauce, and pepper is key for the giò heo cakes.
- Shrimp – Fresh shrimp, peeled and deveined, add subtle sweetness.
Preparing the Ingredients
- Noodles – For fresh, simply untangle and rinse. For dried, soak in warm water for 30 minutes until pliable, then rinse. Briefly boil ahead of assembly.
- Broth – Char aromatics like lemongrass, onions, and ginger before simmering with spices for 1-2 hours. Strain and season broth.
- Giò heo – Combine ground pork with diced wood ears, shallots, fish sauce, and white pepper. Form into small patties and fry until browned and cooked through.
- Shrimp – Marinate peeled shrimp briefly in oil, salt, and pepper. Grill or pan fry until opaque and just cooked.
Assembling and Serving Bánh Canh Giò Heo Tôm
To assemble bowls of Bánh Canh Giò Heo Tôm:
- Place a portion of bánh canh noodles in the bottom of a deep bowl.
- Arrange giò heo and shrimp atop noodles.
- Ladle hot broth over everything until completely submerged.
Garnish with sliced green onions, cilantro, lime wedges, chili sauce, and bean sprouts. Provide extra broth on the side.
For added flavor, stir in sliced pork belly, fresh herbs, or dollops of chili garlic sauce. Top with crispy shallots or garlic chips.
Tips and Tricks from Experienced Cooks
- Charring aromatics like onions and ginger adds deeper flavor to the broth.
- Boil bánh canh noodles briefly before serving to achieve the perfect tender but chewy texture.
- Add aroma and flavor with extras like lemongrass, tamarind, or shrimp heads to the broth.
Conclusion: Bánh Canh Giò Heo Tôm
Mastering Bánh Canh Giò Heo Tôm requires care and attention to each component – the spiced broth, chewy noodles, savory pork and shrimp cakes. Source high quality Vietnamese ingredients when possible. But the effort pays off in an intricate, comforting soup that satisfies all the senses. Making Bánh Canh Giò Heo Tôm connects you with the creativity of Vietnamese home cooks through the centuries. Share a steaming bowl with friends and family for a taste of Vietnam in your own kitchen.
Ingredients
- Broth:
- Pork bones (optional, for added richness) - 500g
- Pork hocks (main protein) - 500g
- Water - 2 liters
- Shallots - 3
- Carrots - 2 (large)
- Rock sugar or palm sugar (for sweetness) - to taste
- Fish sauce - 2 tablespoons
- Noodles:
- Bánh canh noodles (thick rice or tapioca noodles) - amount depends on serving size
- Meat and Seafood:
- Shrimp (medium to large) - 6-10
- Cooked pork roll (Gio lụa or Chả lụa) - sliced, optional
- Aromatics and Garnish:
- Straw mushrooms - 50g (optional)
- Quail eggs (optional) - 4
- Green onions - chopped, for garnish
- Cilantro - chopped, for garnish (optional)
- Fried shallots - for garnish (optional)
- Black pepper - for garnish (optional)
- Salt - to taste (optional, adjust after simmering broth)
Instructions
- Prepare the Broth:
- Optional Pork Bones: If using pork bones, rinse and blanch them in boiling water for a few minutes to remove impurities. Drain and rinse again.
- In a large pot, combine the pork hocks, water, shallots, carrots, rock sugar or palm sugar, and fish sauce. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the pork hocks are tender. You can use a pressure cooker for faster cooking (follow pressure cooker instructions for timing).
- Prepare Shrimp and Pork (optional):
- Peel and devein the shrimp. Pat them dry and season with a pinch of salt.
- Slice the cooked pork roll (Gio lụa or Chả lụa), if using.
- Prepare Noodles:
- Cook the bánh canh noodles according to package instructions. These noodles typically soak or boil for a few minutes.
- Assemble and Serve:
- Strain the broth into a clean pot and bring back to a simmer.
- Add the shrimp and cook for 1-2 minutes, or until pink and opaque. Remove with a slotted spoon and set aside.
- Optional: If using straw mushrooms or quail eggs, add them to the broth and cook for a few minutes until heated through.
- In a serving bowl, place some cooked bánh canh noodles. Top with sliced pork roll (optional), cooked shrimp, and ladle the hot broth with vegetables (and optional mushrooms/eggs) over the noodles.
- Garnish with chopped green onions, cilantro (optional), fried shallots (optional), and a sprinkle of black pepper (optional).
Notes
- Adjust the amount of fish sauce and rock sugar/palm sugar to your taste preference for broth flavor.
- You can customize the vegetables in the broth. Daikon radish or turnips are sometimes included.
- Leftover Bánh Canh Giò Heo Tôm can be stored in an airtight container in the refrigerator for up to 2 days.
- When reheating, add a little water or broth to adjust the consistency if needed.
Nutrition Facts
Vietnamese Bánh Canh Giò Heo Tôm
Serves: Variable
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 500-700 | |
| % Daily Value* | ||
| Total Fat 20-30 g | 30.8% | |
| Saturated Fat 8-12 g | 40% | |
| Trans Fat 0g | ||
| Cholesterol 150-200mg | 50% | |
| Sodium 800-1200mg | 33.3% | |
| Total Carbohydrate 50-70 g | 16.7% | |
| Dietary Fiber 5-7 g | 20% | |
| Sugars 10-15 g | ||
| Protein 30-40 g | ||
| Vitamin A High | Vitamin C Moderate | |
| Calcium 200-300mg | Iron 10-15mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me