Vietnamese Banh Canh Noodles from Scratch (Cach Lam Soi Banh Canh)
Banh Canh are thick, chewy Vietnamese noodles made from tapioca or a tapioca-rice flour mix, similar to udon. Here's how to make it from scratch at home.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups regular rice flour
- 2 cups tapioca starch (can substitute with potato starch)
- 1/4 teaspoon sea salt
- 1 1/2 cups boiling water
- 2 tablespoons vegetable oil
Instructions
- 1
Either by hand or with stand mixer with a paddle attachment, mix together rice flour, tapioca flour and salt until combined.
- 2
Start with 1 cup boiling water, add to the flour mixture along with vegetable oil. Mix until combined. Continue to add remaining 1/2 cup water as needed until you get a stretchy and soft texture (similar to kids’ play slime). If the batter comes together cleanly from the sides of the bowl into a smooth dough (like play-doh), the batter is too dry and will be difficult to press through the potato ricer/spaetzle. Add more water in that case.
- 3
In batches, press batter through the potato ricer/spaetzle. Once noodles float to the top, transfer with a slotted spoon into cold water.