How to Cook Delicious and Authentic Trang Bang Banh Canh from Tay Ninh

How to make Bánh canh Trảng Bàng Tây Ninh

• 1

  Prepare the ingredients

  White radish when purchased should be washed clean with water and drained, then peel off the skin while cutting away any bruised or spoiled parts (if any). Next, use a knife to cut the white radish into slices about 2 fingers thick.

  Onions and shallots should be peeled and washed with water, then use a knife to cut the onion into quarters.

  

  
• 2

  Prepare the pork

  Put a pot of boiling water on the stove, add the pork knuckle, pork shoulder, and bone into the pot along with 125ml of vinegar and 4 tablespoons of salt. Blanch the pork for about 5 minutes to eliminate the odor and ensure the broth will be clearer after cooking.

  After blanching, remove the pork and rinse it with water, then let it drain.

  Effective methods to clean and eliminate the odor of pork

  • Lightly roast the pork using a mini gas torch on medium heat or burn newspaper, straw to roast it.
  • Another way to clean the pork is to briefly dip it in boiling water with a little salt for 2-3 minutes, then rinse it with cold water.
  • You can use 2 tablespoons of lemon juice (or vinegar, alcohol) to rub on the surface of the pork and let it sit for about 2-3 minutes before rinsing with clean water.

  See details: Effective methods to clean and eliminate the odor of pork

  

  

  

  
• 3

  Cook the broth

  Place a pot on the stove and add 4 liters of water and 40g of ginger. Bring the water to a boil, then add the pork leg and turn to medium heat. Cook until the meat is tender and just cooked through, then remove and soak in cold water, and place the pork leg soaked in cold water into the refrigerator in the cool compartment.

  Next, place a pot on the stove with 8 liters of water and bring to a boil. Then add 60g of ginger, pork bones, pork leg, 2 tablespoons of salt, and cook the ingredients over medium heat for about 4 hours.

  After boiling the ingredients, remove the pork bones and pork leg and soak them in cold water. Strain the broth through a sieve to remove impurities, helping the broth to be clearer.

  Continue to add the pork bones and pork leg back into the pot and simmer on medium heat. Then add the prepared white radish, onion, shallots, 30g of rock sugar, 28g of dried shrimp, and 2 liters of water. Simmer the mixture for about 1 hour, then season with 2 tablespoons of salt and 2 tablespoons of fish sauce. Stir the mixture well to dissolve the seasoning, and you should skim the foam off the surface of the broth.

  Remove the pork leg and soak it in cold water, then use a knife to slice it thinly, about the width of a finger.

  Season the broth to taste, then arrange the ingredients in a bowl with the noodle soup and pour the broth over it.

  

  

  

  
• 4

  Completion

  The pork knuckle bánh canh after cooking offers users a delicious, attractive flavor. The broth is clear and sweet, rich in flavor, accompanied by the pork knuckle meat which retains its characteristic chewiness. When enjoyed with fresh herbs and a bit of chili fish sauce, the dish becomes even more flavorful.