Vietnamese Thick Noodle Soup Recipe (Bánh Canh Noodles)

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  • Preparation: 20 mins
  • Cooking: 30 mins
  • Skill level: Easy
  • Servings: 6

Description Vietnamese Thick Noodle Soup Recipe (Bánh Canh Noodles)

Vietnamese Thick Noodle Soup Recipe (Bánh Canh Noodles) is thick Vietnamese Noodle that looks quite like Japanese udon which has the thickness of a chopstick, more or less. The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means "soup". In some countries you can buy dried or precooked banh canh noodle at the Asian store. If you can't find it, you can use Japanese Udon as a substitute. Vietnamese Thick Noodle Soup Recipe (Bánh Canh Noodles) is apparently the most versatile dish among all Vietnamese Noodle Soup. The soup base (broth) can be cooked from pork, crab, fish, and the toppings can be with fish cake, mushroom, Vietnamese ham, shimp balls, etc.

Ingredients

  • 8 ounces wheat starch, plus more for dusting
  • 2 tablespoons tapioca starch
  • 1 ½ teaspoons canola oil
  • 1 ¾ cups boiling water

Method Vietnamese Thick Noodle Soup Recipe (Bánh Canh Noodles)

1,

In the bowl of an electric mixer fitted with a paddle attachment, combine the wheat and tapioca starches.

2,

Turn the mixer to low and pour the water in a slow steady stream over the dry ingredients. Add the oil. When it has all been added, increase speed to medium and mix until you have a thick, sticky dough.

3,

Turn dough out onto a work surface lightly dusted with wheat starch. Knead 5 minutes, adding just enough wheat starch as you knead to keep the dough from sticking to your hands and your work surface.

4,

Divide dough into 6 equal pieces. Working with one piece at a time, roll dough into a snake about ½ inch thick and 12 inches long. Using a sharp knife, cut into ½ inch pieces.

5,

On an unfloured surface, using the heel of your hand, roll each piece out into 2-inch lengths, slightly fatter in the middles and tapered at both ends. Transfer finished noodles to a tray or baking sheet dusted with wheat starch. Repeat until you have used all of the dough.

6,

Pour water into a wok or stockpot and set one tier of a two-tiered steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Remove the steamer and bring the water to a boil over high heat.

7,

Line each tier of the steamer with a round of parchment paper, cut to fit. Spread noodles on each tier of the steamer in a single layer (you may have to cook the noodles in batches), then place over the boiling water. Cover and steam 5 minutes, until the noodles are cooked through and have a springy texture.

8,

Let noodles cool completely. The noodles are best used the same say, or can be covered and kept at room temperature for up to 2 days.

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