Bánh canh is a very familiar soup dish to everyone. Let’s cook with TasteVN and discover 3 delicious and flavorful ways to prepare shrimp bánh canh with extremely simple steps right below!
1. Shrimp bánh canh imitation crab
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Preparation
2 hours
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Shrimp bánh canh imitation crab Serves 5 people
Shrimp 0.5 kg Pork ribs 800 gr Dried mushrooms 100 gr Shallots 2 bulbs Lemon 1 fruit Chili 4 fruits Onion 1 bulb Annatto seeds 100 gr Garlic 1 bulb Daikon radish 400 gr Green onions 15 gr Coriander 10 gr Potato starch 1 tablespoon Corn starch 1 tablespoon Rock sugar 20 gr Cooking wine a little Cooking oil 65 ml Seasoning a little (salt/sugar/seasoning powder)
Ingredient image
How to prepare Imitation Crab Shrimp Noodle
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Prepare the pork ribs
Clean the ribs by rubbing them with salt and then rinsing them with water. Use a knife to cut the ribs into individual pieces, chopping them into small, bite-sized sections.
Add 3.5 liters of water to a pot, wait until the water boils, then add 1.5 tablespoons of salt. Use a ladle to stir the ribs, skimming off all the foam on the surface to keep the broth clear!
Then add sliced white radish and halved onion, along with 20 grams of rock sugar into the pot to boil with the ribs. This method will make the broth richer and sweeter when eaten.
Cover the pot, boil for about 10 minutes, turn off the heat, and wait another 15 minutes for the ribs to cook through. Then remove the ribs, let them cool, and shred them into small strips to place in a bowl.
Tip: You can roast the white radish and onion before adding them to the pot with the ribs to enhance the sweetness of the broth.
How to clean pork ribs without odor
- After rubbing with salt, you should soak the ribs in a mixture of saltwater and lemon juice for about 10 minutes to remove any unpleasant smell.
- If you want the ribs to produce less foam while boiling, wash and rub the ribs with a mixture of salt and vinegar!
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Prepare other ingredients
Take the shrimp, peel them clean, remove the head, fully extract the black vein on the shrimp’s back, and then wash them thoroughly with a little diluted salt water; this method helps to effectively eliminate the fishy smell of the shrimp.
Wash and soak the dried mushrooms in water at 60 degrees Celsius with a little salt for about 2 – 3 hours.
Use a knife to slice the shallots thinly, crush the garlic and chop it finely, then cut the green onions to take the white part, and chop the coriander finely.
Tip for quickly removing the shrimp’s black vein
- Count backwards from the shrimp’s tail to the second groove connecting the two segments of the shrimp shell, poke through with a toothpick and gently pull to remove the black vein.
- Use a toothpick to dig right at the head of the shrimp’s body, you will see the black thread, use your hand to pull this black thread out without needing a knife.
Tip for quickly softening dried mushrooms
- If you have time, put the dried mushrooms in a bowl with a little salt and alcohol, ensuring the mushroom stems are in contact with the water, and soak them overnight. Note that during the soaking process, you should gently squeeze the mushrooms and rinse them with water several times.
- After soaking overnight, boil water, add the mushrooms and cook for about 2 minutes, then add a little cooking wine and cook for another 15 minutes to soften the mushrooms.
Note: Because the mushroom stems are quite tough and not tasty, if you don’t have time to soak the mushrooms, you should cut off the stems!
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Shallots and Garlic Frying
Pour 50ml of oil into a pot, turn on low heat, wait for the oil to heat up, then add the shallots. When the shallots are turning golden, add minced garlic and stir well.
When you see the shallots slightly golden, turn off the heat, use a strainer to remove the shallots and garlic, gently stir to let them drain oil.
Tips for Crispy Shallots
- After cutting the shallots, add a little salt, mix well, wait about 2 – 3 minutes, then use your hands to squeeze out the water.
- Prepare a clean tray, spread the shallots evenly, and dry them in the sun until they are slightly wilted; this helps the shallots to be crispier when frying.
- You should use a deep pan or pot and add plenty of oil, wait until the oil is really hot before adding the shallots to fry, which helps them become golden and crispy.
- During frying, use chopsticks to stir very gently to avoid breaking the fried shallots!
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Sautéing Shrimp and Mushrooms
Place a pan on the stove, turn on low heat, add 10ml of cooking oil and annatto seeds, then wait until the seeds release color, turn off the heat and strain the liquid.
Add 5ml of cooking oil to a pot, wait for the oil to heat up, then add shrimp, using chopsticks to mix well, then add 1 teaspoon of annatto oil.
Sauté until the shrimp are cooked, turn off the heat, transfer the shrimp to a bowl, wait for them to cool, then place in a bag, and use a pestle to pound the shrimp into strands.
Reuse the pot that was used to sauté the shrimp, add shiitake mushrooms, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and use chopsticks to mix well so that the seasoning penetrates the mushrooms.
Tip: You should not sauté the shrimp and shiitake mushrooms too long, as it will lose the sweetness and the tender texture of the shrimp and mushrooms.
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Prepare the broth
Use the water you boiled the ribs in, add the stir-fried mushrooms, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and 1/2 teaspoon of MSG.
Bring to a boil, then add the green onions and the noodle soup, mixing well.
Wait for the water to boil, add 1 tablespoon of potato starch, 1 tablespoon of cornstarch, and 3 tablespoons of water; this method helps the broth to be thicker and tastier.
Add the shredded ribs, mix well with chopsticks, wait for the water to boil, then turn off the heat and add a little pepper and thinly sliced green onions.
Tip:
- If you don’t finish eating, you should only briefly blanch the noodle soup in a separate pot of water and add the broth only when eating, rather than putting it in the broth from the beginning.
- After blanching the noodle soup, transfer it to a bowl and add 1 teaspoon of annatto oil, mix well to prevent sticking and make the dish more visually appealing.
- You can remove any excess fat floating on the surface of the broth if you don’t like too much fat!
- Depending on your family’s taste, you can season the broth to your liking.
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Completion
Transfer the noodle soup to a bowl, add a little cilantro, imitation crab shrimp, shiitake mushrooms, a little chili, pepper, and fried onions, then enjoy.
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Finished Product
Soft and smooth imitation crab shrimp noodle soup, chewy and delicious, blended with rich, fragrant broth brings you a truly delicious meal with your family.
You can dip the shrimp and pork ribs in chili fish sauce and enjoy with lettuce, bean sprouts,… which will make the dish more aromatic and appealing.
2. Shrimp and Pork Leg Noodle Soup
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Preparation
20 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Medium
Ingredients for Shrimp and Pork Leg Noodle Soup Serves 6
Tiger shrimp 400 gr Pork leg 300 gr Minced pork 200 gr Annatto oil 1 tablespoon Shallots 5 bulbs Green onions 5 stalks Carrot 1/2 bulb Noodle soup 1 kg (hạo flour or tapioca flour as desired) Fish sauce 3 teaspoons Seasoning a little (Salt/sugar/seasoning powder/pepper) Tapioca starch 2 tablespoons
How to choose fresh ingredients
How to choose good pig trotters
- You should choose to buy hind trotters because hind trotters usually have more meat, they are crunchy when eaten but not greasy and have higher nutritional value than fore trotters.
- Use your hand to press to test the elasticity; if you feel the meat is dry and has good elasticity, then it is fresh trotters.
- Observe whether the hoof is intact or not and pay attention to the color of the hoof; it should be light pink and have no bad smell or strange odor to be considered good trotters.
How to choose fresh pork
You can buy pre-ground pork or buy pork to chop or grind yourself using a meat grinder.
- You should choose pork that is bright pink, has no strange smell, with white transparent fat; avoid pork that is pale and has a bad smell.
- You can press the meat with your hand; if you see the meat spring back immediately, leaving no indentation, and the meat is dry and not sticky, it indicates that this is good meat.
- Good pork should have even fibers, be firm, and not exude liquid or slime.
- When buying meat, you should ask the seller to cut the meat along the grain and avoid choosing meat with small white lumps interspersed between the meat fibers, as it may indicate the meat has been infected with cysts, which can negatively affect your health when consumed.
How to prepare Shrimp and Pork Leg Cake
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Prepare the pork leg
Put the cut pork leg into a bowl, then add 1 teaspoon of salt along with boiling water to blanch for about 5 minutes to eliminate the smell of the meat, as well as to help the broth be clearer after cooking.
After blanching, rinse the pork leg thoroughly with water and then let it drain.
How to clean the pork leg without odor:- For the pork leg purchased, use a knife to scrape off the hair, then use salt to rub off the smell, and rinse again with clean water.
- After rinsing, use a knife to chop the pork leg into bite-sized pieces.
- Then put the pork leg into boiling water for about 5 minutes to remove dirt and odor.
- Remove and put it into an ice water bowl for about 2 minutes, then take it out and rinse the pork leg again with clean water and let it drain.
See details: Tips for eliminating the odor of various meats that women should know.
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Prepare other ingredients
Peel the carrot and then cut it into pieces. Peel the shallots, leave 2 whole and chop the other 3.
Wash the green onions and then separate the heads; chop the green onion leaves finely.
Peel the shrimp and devein 2 shrimp, and trim the antennae and legs of the remaining shrimp.
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Mix shrimp and meat filling
Take 2 peeled shrimp and mash them finely, then mix them with minced meat, add 1 tablespoon of seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, a little chopped green onion, and minced shallots, then stir well to make it chewy and delicious.
Tips for making the filling chewy and delicious:
- When mixing minced meat, do not add cooking oil to avoid sticking, as when we mix minced meat, it will stick together to create a chewy texture. Adding oil or fat will make the minced meat not stick together, resulting in crumbly and loose meat.
- Use a spoon to mix the meat evenly along the edge of the bowl in one direction until you see the meat sticking to the spoon, forming a sticky mass, which means the minced meat is ready.
- Mixing the filling is the most important step; you should pay close attention to this step as it determines the taste and chewiness of the minced meat. If you do not mix well, the minced meat will turn out very crumbly.
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Cook the broth
Place a pot on the stove with about 2.5 liters of water, then add the pork leg, 2 shallots, and carrots into the pot, cover it, and cook on low heat for about 45 minutes.
Little tip: While cooking, skim the foam to make the broth clearer.When the pork leg has been simmered for enough time, add 1 teaspoon of salt, and then add the shrimp to boil together to extract the sweet water. When the shrimp has boiled for 5 minutes and turns red, remove the shrimp.
Seasoning: Add 2 tablespoons of seasoning powder, 3 teaspoons of sugar, 3 teaspoons of fish sauce, and 1 tablespoon of annatto oil.
Dissolve 2 tablespoons of tapioca flour with 2 tablespoons of water in a bowl, then add the tapioca mixture to the pot and form meatballs to add to the pot, simmer for another 5 minutes until they float (gently stir to avoid breaking the meatballs).
Then add the rice noodle cake, boiled shrimp, and chopped green onions to cook together for another 2 minutes before turning off the heat.
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Final Product
Serve in a bowl with some chopped green onions and a little pepper. The shrimp and pork leg noodle cake is visually appealing, with a delicious and enticing flavor. The noodle strands are soft, combined with the chewy and sweet shrimp, the tasty meatballs, and the tender pork leg create a sweet and aromatic broth, offering a very appealing flavor. Invite your family to enjoy it.
3. Crab noodle soup with quail eggs
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Preparation
15 minutes
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Cooking
1 hour 10 minutes
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Difficulty
Medium
Ingredients for Crab noodle soup with quail eggs Serves 4
Green crab 600 gr Quail eggs 20 eggs Straw mushrooms 150 gr Tapioca noodles 500 gr (or rice flour) Pork bones 500 gr Crab meat 150 gr Pork sausage 150 gr Dried squid 30 gr (2 pieces) Shallots 30 gr (10 bulbs) Fried shallots 10 gr Lemon 1 piece Chili 1 piece Cilantro 5 sprigs Bean sprouts 50 gr Lettuce 50 gr Chili 1 piece Tapioca starch 3 tablespoons Fish sauce 1 tablespoon Annatto oil 3 tablespoons Seasoning a little (Seasoning powder/sugar/pepper) Cooking oil 5 tablespoons
How to choose fresh ingredients
How to choose delicious giant river prawns
- Choose giant river prawns with a hard head, tightly attached to the body, and a bright green head that is not pale or turning red.
- The prawns should have all their claws, legs, tails, and bodies intact, with a hard shell that is bright green.
- For prawns that are not fresh, the head may be bright green but the body is soft, with missing claws and legs, and curled antennae that are red.
- Fresh prawns usually have a shiny, firm shell and green claws. Choose live prawns that move actively.
- When buying, avoid prawns with black legs as these may be sick or dead. Gently squeeze the head of the prawn; if the head is firm but the body is soft, it is likely that the prawn has been injected with gelatin.
How to choose delicious quail eggs
- Choose quail eggs with beautiful, sturdy shells, no gray color, and no spots.
- When holding the egg in your hand, only expose the two ends, look at it from one side, while shining light from the other side. If the egg is fresh, it will have a translucent pink color with a pink spot in the middle.
How to prepare Prawn Cake Soup with Quail Eggs
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Prepare giant river prawns and pork bones
Wash the prawns clean, then use scissors to trim the legs and antennae for neatness. Remove the intestinal tract and rinse the prawns again under clean water and let them drain.
Wash the pork bones, put them in a pot of boiling water and blanch for 2-3 minutes to clean the bones of any blood residue, then rinse again with water and let drain.
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Prepare other ingredients
Lettuce and bean sprouts should be soaked in diluted saltwater for 10 minutes, then rinsed and drained. Clean the shallots and cilantro, cut the ends of the shallots separately, and finely chop the green onion and cilantro.
Slice the chili, cut the lime into wedges, and mix the tapioca starch with 50ml of water. Clean the straw mushrooms, trim the stems, and cut them into bite-sized pieces, then sauté the straw mushrooms with 3 tablespoons of annatto oil over low heat for about 5 minutes.
Briefly blanch the tapioca noodles in boiling water, then remove and drain.
Peel the shallots. Mince the shrimp and mix it with 5 shallots. Clean the dried squid and let it drain.
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Boiled quail eggs
Put a pot of water on the stove over medium heat, wait for it to boil, then gently add the quail eggs and boil for 5 minutes, after that, remove them and soak in cold water for another 5 minutes before peeling.
Quick and easy way to peel quail eggs- To easily peel quail eggs, the boiling step is very important. You can add a little salt to the pot with the eggs and gently add water.
- Cook until boiling, then reduce the heat, cover, and boil for about 4 – 5 minutes, which helps the eggs cook just right without being dry.
- While boiling, use chopsticks to stir in a clockwise direction; this method helps the yolk concentrate in the center, making it very visually appealing when cut.
- You can use chopsticks to check if the eggs are cooked; if you can pick up the eggs easily, they are done.
- Put the eggs in cold ice water or under running water to cool them down, then place the eggs in a container with a little water, seal tightly, and shake well. This will help the eggshells come off evenly without taking too much time.
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Grilled dried squid
Put a pan on the stove over medium heat, wait for the pan to heat up, then add the dried squid and 5 shallots and grill for about 5 minutes. Remember to flip the squid to avoid burning.
Tip for you: If you don’t want to grill in a pan, you can use an oven (grill at 140 degrees Celsius for 3 minutes), a microwave (set to grilling mode and grill for 45 – 60 seconds), or a charcoal stove as well.
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Making shrimp and pork cake
Chop the shrimp with shallots, put them in a bowl, add living sausage, 1/2 tablespoon of seasoning, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, mix well, then knead continuously for a chewy and delicious cake. Next, place the mixture in the refrigerator for about 30 minutes.
Tips for kneading a chewy cake:- When kneading the cake, do not add cooking oil to avoid sticking because when we knead the cake, it will stick together, creating a chewy texture. Adding cooking oil or fat will cause the mixture not to stick together, resulting in a crumbly and loose cake.
- Use a spoon to knead the mixture evenly around the bowl, in one fixed direction until you see the mixture sticking to the spoon, and it forms a sticky mass, meaning it’s done.
- Kneading the cake is the most important step; you should pay close attention to this step because it determines the deliciousness and chewiness of the cake. If you do not knead well, the cake will be very crumbly.
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Fry the cake
You place a pan on the stove over medium heat, add 5 tablespoons of cooking oil, wait for the oil to heat up, then roll the cake into balls or cut it into long strips as you like, then fry until golden brown on both sides, then remove and drain the oil and cut into bite-sized pieces.
Tips for frying crispy and delicious cakes:- When frying the cake, heat the pan first, then add the cooking oil; wait for the oil to shimmer before adding the cake to fry, do not fry with oil that is too hot and smoking.
- When frying, do not let the pieces of cake stick together, as they will be difficult to remove. Fry in a moderate quantity, not too many to avoid lowering the oil temperature and the cake not being crispy and delicious.
- If the cake sticks to the pan, turn off the heat, tilt the oil to one side, and wait for the pan to cool down, the cake will come off on its own.
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Cooking the broth
Place a pot on the stove with about 2 liters of water, then add pork bones, 5 roasted shallots, and torn dried squid (not too small) into the pot, cover it, and cook on low heat for about 1 hour.
When the pork bones have simmered long enough, remove the bones and dried squid, add the water mixed with tapioca starch and the sautéed straw mushrooms, then add the freshwater shrimp and boil together for about 3 minutes to extract the sweetness.
Seasoning: Add 1.5 tablespoons of seasoning powder, 1.5 tablespoons of sugar, 1 tablespoon of fish sauce, and adjust the seasoning to suit your family’s taste.
Add the green onion tops and cook for another 2 minutes before turning off the heat.
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Final Product
Place the cake into a bowl, add some bean sprouts and herbs, pour the broth over, arrange the shrimp on top, add a bit of fried onion and a sprinkle of pepper; the aroma is very appealing and it looks great too. The broth is rich and flavorful, so let’s add this dish to your family’s menu.
How to choose fresh and delicious shrimp
- Fresh and delicious shrimp will have transparent legs that stick tightly to the body. Do not buy shrimp with discolored legs or loose attachments.
- Pay attention to buying shrimp with slightly curved bodies, firm meat, intact shells, and heads that are tightly attached to the body.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, and not neatly arranged. This may indicate that the shrimp has been caught for a long time and has been soaked in preservatives.
How to clean shrimp without a fishy smell
- Use a small knife to make a cut along the back to remove the shrimp’s intestines. Gently squeeze the shrimp’s body with your hand to help the intestines come out a little, then pull them out with your fingers.
- Sprinkle cornstarch over the shrimp. Cornstarch will help eliminate the fishy smell and absorb any remaining dirt on the shrimp. Then wash the shrimp thoroughly.
- Soak the shrimp in diluted saltwater or a bit of white wine, gently squeezing to clean the shrimp. After that, rinse it well with water before cooking.
See more:
Make immediately 3 delicious shrimp noodle dishes that are flavorful and addictive with extremely simple steps. Wish you success with this dish!
*Refer to images and recipes from the YouTube channel Vành Khuyên Lê, HỒNG THANH FOOD, Delicious Dishes.
