Vietnamese Banh Canh Gio Heo - Thick Noodle Soup with Pork Hocks
This is a delicious and hearty thick noodle soup with pork hocks that is delicious and flavorful. It's an authentic noodle dish that is great for any day of the week.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 pork hocks
- 1 pound of ground pork
- 2 8-ounce cans of crab meat
- 1 cup of shallots, minced
- ½ ground black pepper
- 2 tablespoons of fish sauce
- 1 tablespoon of MSG (optional)
- 2 tablespoons of salt
- water
- 1 shallot, minced (separated)
- ½ tablespoon of paprika
- 2 tablespoons of vegetable oil
- ½ cup of cilantro, chopped finely
- ½ cup of green onion, chopped finely
Instructions
- 1
Get a pot of boiling water and blanch the pork hocks to get the impurities out. Drain the pork hocks and clean over running cold water.
- 2
Mix together ground pork, crab meat, shallots, black pepper, fish sauce, and MSG.
- 3
On the stove, put a gallon of water in a pot and add two tablespoons of salt. Get the pot to boiling.
- 4
Add in pork hocks.
- 5
In a skillet, add in vegetable oil. Add in minced shallots and paprika. Stir until aromatic. Add into boiling water.
- 6
Using a tablespoon, scoop up and make balls out of the pork mixture. Slowly add each ball to the pot.
- 7
Get the tapioca noodles ready in a serving bowl.
- 8
Ladle the soup and meatball mixture over the noodles until covered.
- 9
Garnish with cilantro and available spice tray.