Bánh Canh is a popular Vietnamese noodle soup dish that features thick, udon-like noodles typically made from tapioca and rice flour, giving the chewy noodles an excellent mouthfeel and perfect slurping action.
What is Bánh Canh?
The “Bánh Canh” in the dish’s name refers to the noodles, and Giò Heo refers to the pork hocks that are used not just as the primary protein but also as the base for the rich and savory broth.
Bánh Canh Giò Heo is more than just a dish; it’s a culinary journey that offers a glimpse into the heart of Vietnamese comfort food. With its rich broth, tender pork hocks, and distinctive noodles, it’s no wonder that this beloved dish holds a special place in the hearts of many, including my very own.
Fun fact: After a three-year social media hiatus, this was the first recipe video I posted when I returned in September 2023.
Whether you’re seeking a heartwarming meal or eager to explore the depths of Vietnamese cuisine, Bánh Canh Giò Heo promises a memorable dining experience that captivates the senses and warms the soul.
If you like this dish, check out my Banh Canh Cua recipe!
Vietnamese Udon with Pork Hock / Bánh Canh Giò Heo
6-8
servings1
hour2
hoursIngredients
- Broth:
6 quarts water
2 lbs pork hock
2 lbs pork butt
1/2 cup dried shrimp
1 yellow onion
1 small daikon
1 inch nub rock sugar
3 tbsp MSG
4 tbsp fish sauce
- Noodles:
3 packages Bánh Canh noodles
- Toppings:
1 loaf Vietnamese ham (chả lụa)
2 lb shrimps
- Garnishes:
White onion
Cilantro
Green onion
Fried shallots
Lime
Thai chili
Black pepper
Directions
- Parboil pork hocks and pork butt, then rinse and clean pork under cold water to remove the porky odor
- To a clean stockpot, add six quarts of water and bring up to a boil; add cleaned pork, rehydrated dried shrimp, a whole yellow onion, and a small daikon
- Bring up to a boil, skim off any impurities, and let that simmer for one hour
- After an hour, remove the onion and daikon so that they don’t disintegrate into the broth and to help keep the broth clean. Then let that simmer for another hour, and remove pork hocks and pork butt. Wrap pork butt in plastic wrap and then put into the fridge to cool down
- Season broth with rock sugar, fish sauce, MSG, and salt to taste
- Thinly slice the pork butt once it’s cooled down, and prepare chả lụa (Vietnamese ham) by thinly slicing it into the same size as the pork butt
- Boil shrimp in water or broth
- For the garnishes, julienne white onions and submerge in cold water to get rid of the raw onion flavor. Then, cut green onions and cilantro
- In another pot, add broth and cook the bánh canh noodles directly in the broth; this will add a little bit of body and thickness to the broth. If you prefer to keep the broth light, cook the noodles in a separate pot in boiling water instead
- Assemble your bowl by adding noodles, proteins, broth, and garnishes
Recipe Video
Notes
- I like cooking my noodles directly in the broth to give it a little extra viscosity and body, but if you’re a purist and want a really light and clean broth, opt to cook it separately.
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Great recipe and video. I don’t use msg, I usually use a combo of nuoc mam and salt and it comes out great. Thank you!
I’m wondering when you add the dried shrimp in, because it’s missing from the Directions as well as the video.
Hi Morgan,
Thanks for catching that. This was one of the very first recipes I posted on my blog and missed that. I updated the instructions to include it. Hope you love it!