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Preparation
40 minutes
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Processing
50 minutes
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Difficulty
Medium
Bánh canh bột lọc is one of the popular soup dishes favored by many in Vietnamese families for breakfast and snacks. The article into the kitchen below will guide you on how to cook delicious and nutritious bánh canh bột lọc with pork bones at home very simply to treat your family!
Ingredients for Bánh canh bột lọc with pork bones For 4 people
Tapioca flour 420 gr (bột lọc) Pork bones 300 gr Shrimp 10 pieces Green onion/cilantro 3 sprigs Carrot 1 piece Minced shallots 4 pieces Cooking oil 4 tablespoons Fish sauce 2 tablespoons Common spices a little (salt/pepper/sugar/MSG/seasoning)
How to choose fresh and delicious ingredients
How to choose fresh pork bones
- You should choose pork bone parts that have a natural pink color. When you press on the meat, it should have a certain level of elasticity, which indicates good quality pork bones.
- Choose pork bones of moderate size; if they are too small, they are usually young bones with little meat, and when cooked, they do not have the sweetness from the bones.
- Do not buy pork bones that are purple or have an unusual odor or discharge, as these are signs that the bones have been stored for too long and are no longer fresh.
Information about tapioca starch (cassava flour) and how to choose it
- Tapioca starch is a cooking ingredient made from the starch of cassava roots. People in the South call it cassava flour, while people in the North refer to it as sago flour or rice flour, and in the Central region, it is called tapioca flour.
- Because it can create a high viscosity and stickiness, cassava flour is widely used in cooking to make various dishes with different shapes such as jellies, desserts, dumplings, etc.
- You can buy tapioca starch (cassava flour) at grocery stores, supermarkets, stores in the TasteVN system, or purchase online at the website bachhoaxanh.com.
How to make Pork Bone Tapioca Noodle Soup
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Prepare the ingredients
To remove the smell from the pork bones, soak them in diluted salt water for about 5 minutes and then rinse thoroughly with several rounds of water, removing any dirt and remaining blood, and let them drain.
Remove the heads and tails from the shrimp, rinse them well, and you can peel them if desired.
Wash and finely chop the green onions and cilantro. Peel the carrot, wash it, and cut it into pieces about 2 finger widths thick.
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Marinate the pork bones
Place the bones in a bowl and marinate with 1 teaspoon of MSG, 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning powder, a little pepper, then mix well and marinate for about 15 minutes to allow the bones to absorb the flavors.
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Make the tapioca noodles
Add 400g of tapioca starch (tapioca flour), 2 tablespoons of cooking oil into a bowl, and gradually pour boiling water into the flour. While pouring, use a spoon to stir, and when you see the flour clumping into small lumps, use your hands to knead for about 15 minutes until the dough becomes smooth, elastic, and does not stick to your hands.
Divide the dough into small round balls, flatten them, and cut them into long strands about 1 finger wide. After forming the tapioca noodles, sprinkle a little flour over them to prevent the strands from sticking together.
Tip:- You must use really hot water to knead the dough to achieve the right consistency.
- If the dough feels dry during kneading, add more boiling water; if it’s too wet, add more flour.
- Add cooking oil to the dough to help prevent the strands from sticking together when cutting and boiling.
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Cooking the tapioca noodle soup
Put a pot on the stove, add 2 tablespoons of cooking oil, and sauté the shallots until fragrant, then add the bones and stir-fry until the bones are slightly cooked.
Pour in 2.5 liters of water, add the carrots, and simmer the bones for about 30 minutes on low heat. Finally, add the shrimp and cook for another 10 minutes, then season the pot with 2 tablespoons of fish sauce, 1 tablespoon of seasoning, and 3 tablespoons of sugar, stirring well to dissolve the seasonings. Taste and adjust the seasoning as needed, then add the tapioca noodles and boil for about 10 minutes until the noodles become translucent and rise to the surface of the water.
Tip: If you are worried that the broth will be too thick and not clear, you can ladle a little broth into a smaller pot to cook the noodles separately!
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Final product
Put the bánh canh in a bowl, add broth, pork bones, shrimp, sprinkle with green onions and cilantro for aroma, and enjoy while it’s still hot!
The chewy bánh canh from the Central region combined with the sweet and light broth, plus the chewy and sweet shrimp and meat ensure that anyone who eats it will love it.
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Finally, we have completed the dish bánh canh bột lọc xương heo. Wishing you success in making it and treating your family to a delicious meal!
