How to make delicious, flavorful, and visually appealing purple sweet potato bánh canh

How to prepare Purple Sweet Potato Banh Canh

• 1

  Prepare the sweet potatoes

  Peel the sweet potatoes and cut them into medium-sized pieces. After cutting the sweet potatoes, place them in a large bowl, add 1/4 tablespoon of monosodium glutamate, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of salt, and 1/2 cup of water.

  Once all the ingredients are added, cover the bowl with plastic wrap and steam it for about 15 minutes until the sweet potatoes are soft.

  Small tip:

  To avoid itching while peeling sweet potatoes, you can:

  • Boil the sweet potatoes before peeling
  • Wear gloves while peeling
  • Keep your hands dry while peeling sweet potatoes

  To prevent the sweet potatoes from turning black after peeling, prepare a bowl of cold water mixed with a little salt or vinegar. After peeling, place the sweet potatoes in the bowl of water to keep them from browning.

  
• 2

  Prepare the other ingredients

  First, remove the head and the shells from the shrimp, leaving the tails, then boil them until cooked.

  Boil the quail eggs for 10 minutes and peel them.

  Remove the head and tentacles from the squid, cut off the eyes and beak, peel the skin, and finally wash the squid thoroughly. Finally, cut it into rings and boil the squid until cooked.

  Wash the pork leg thoroughly, blanch it in boiling water, and rinse it again.

  For the crab claws, peel them and blanch the crab meat in boiling water with a little white wine.

  
• 3

  Mixing and kneading the dough

  When the potatoes are cooked, use a fork to mash them while they are still hot. Next, add 150g of rice flour and 50g of tapioca flour and mix well.

  We will knead the dough until it no longer sticks to our hands. Once kneaded, let the dough rest for 15 minutes.

  
• 4

  Rolling and cutting the dough

  Put a layer of tapioca flour on the cutting board to prevent sticking and place the yam dough on top. Then roll the dough to a thickness of 3cm, and use a knife to cut the dough into strands of 0.5cm.

  
• 5

  Cooking the broth

  Turn on the heat and cook 1.5 liters of chicken broth. Add the cleaned pork hock and continue boiling until tender. Season the broth with 1 tablespoon of salt, 1/2 tablespoon of sugar, and 1.5 tablespoons of seasoning powder.

  Gradually add the cut noodles into the pot, avoiding adding them all at once to prevent them from sticking together. Once the noodles are cooked, add the squid, crab meat, and quail eggs to heat them up.

  Add 1 tablespoon of fish sauce and chopped green onions, then turn off the heat.

  Note: If you do not use all the broth and noodles at once, you should blanch the noodle strands in a separate pot of water and then transfer them to a bowl when eating, just pour the broth over. If added directly and not finished, the noodles will become mushy and unappetizing.

  
• 6

  Completion

  Scoop the bánh canh into a bowl, add pork leg, shrimp, fried shallots, cilantro, and pepper to enhance the flavor and make the dish more delicious.

  
• 7

  Final Product

  The broth is rich and flavorful, allowing the bánh canh to absorb the taste. The bánh canh made from purple yam has a moderately chewy texture, combined with fresh seafood and sweet pork leg makes the bánh canh dish wonderful.

  Fish sauce and sliced chili served on the side will enhance the meal’s deliciousness.