Bánh Canh Nam Phổ (Traditional)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese noodle soup from the Nam Phổ region, featuring thick, chewy tapioca noodles in a rich, savory pork and shrimp broth, topped with tender pork ribs, shrimp, and a flavorful crab cake.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork ribs500g
- Shrimp300g
- Ground pork200g
- Tapioca starch250g
- Rice flour50g
- Crab meat (fresh or canned)100g
- Shallots2 bulbs
- Garlic3 cloves
- Fish sauce3 tbsp
- Rock sugar1 tsp
- Scallions1 bunch
- Cilantro1 bunch
- Annatto oil (for color)1 tbsp
- Saltto taste
- Black pepperto taste
- Water2.5 liters
Các bước
- 1
Prepare the broth: Simmer pork ribs in water for at least 1 hour. Skim off impurities. Add aromatics like bruised shallots and garlic. Season with fish sauce, rock sugar, salt, and pepper. Strain the broth.
- 2
Make the crab cakes: Mix ground pork, crab meat, minced shallots, garlic, fish sauce, pepper, and a binder like tapioca starch. Form into small patties and pan-fry until golden brown.
- 3
Prepare the noodles: Mix tapioca starch and rice flour with water to form a dough. Knead until smooth. Roll out thinly and cut into thick strands. Blanch the noodles in boiling water until they float and are cooked through. Rinse with cold water.
- 4
Cook the shrimp: Peel and devein shrimp. Briefly poach them in the broth until pink.
- 5
Assemble the soup: Reheat the broth. Add the blanched noodles to serving bowls. Ladle the hot broth over the noodles. Top with cooked pork ribs, shrimp, and crab cakes. Garnish with chopped scallions and cilantro. Drizzle with annatto oil for color.
