Bánh Canh Giò Heo Tôm (Vietnamese thick noodle soup with pork and shrimp)
The hearty flavor from this meat and flavor-loaded noodle soup recipe pairs well with the springy and thick bánh canh noodles. This is great to make in large batches!
Servings: 5 Bowls
- 2 lb pork hocks (giò heo) ask the butcher to slice into to ½” pieces if not already
- tap water
- 2 tbsp salt, divided
- 8 c filtered water
- 1 yellow onion, halved, skin removed
- 1 tbsp sugar
- 1 tsp MSG
- 6-10 shrimps, medium to large
- 1 tsp sugar
- ⅓ tsp salt
- 2 packs fresh bánh canh noodles, 15oz sizes
- 1 bunch cilantro, roughly chopped
- 1 bunch green onion, roughly chopped
- 4 tbsp deep fried shallots
Clean the pork. Add all pork to a large pot, add 1 tbsp salt, add tap water until just covering the meat, and bring to a boil on high heat. Once it hits a boil, leave it alone for a minute, remove from heat, drain the water and rinse the pork under running water.
Return the pork to the pot with all remaining soup ingredients and filtered water this time, but set the shrimp aside. Bring to high heat, and maintain a boil for 5 minutes, then skim the soup scum that rises to the top.
Lower the heat to maintain a low boil for an additional 15 to 25 minutes, based on how tender you’d like the pork to get.
Devein and peel the shrimp, sprinkle salt and sugar over them, mix, and marinate for 10 minutes. Boil water on medium high heat in a small pot and cook the shrimp in 1 or 2 batches. They’re done as soon as they turn white/pink.
Cook bánh canh noodles according to package instructions, then drain.
Into 5-6 bowls, evenly divide in this order: noodles, broth, pork, shrimp, accoutrements, then serve.
Calories: 495.9kcal | Carbohydrates: 7.4g | Protein: 41g | Fat: 32.3g | Saturated Fat: 11.9g | Cholesterol: 170.4mg | Sodium: 3377.8mg | Potassium: 593.1mg | Fiber: 0.8g | Sugar: 4.9g | Vitamin A: 155.8IU | Vitamin C: 3.9mg | Calcium: 61.2mg | Iron: 2.6mg