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!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 (monosodium glutamate)
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Cook bánh canh noodles according to package instructions, then drain.
- 6
Into 5-6 bowls, evenly divide in this order: noodles, broth, pork, shrimp, accoutrements, then serve.