Bánh canh – Vietnamese Thick Noodle Soup Recipe

Full recipe at (Xem cong thuc day du tai)
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METHOD 1 (Yields: 2-3 bowls)
1 cup rice flour
1 cup tapioca starch
1 cup boiling hot water
½ tsp salt
METHOD 2 (Yields: 2-3 bowls)
1 cup rice flour
1 ½ cup water
1 tbsp vegetable oil
½ tsp salt
1 cup tapioca starch
** You can buy the tool (Potato ricer) here

Making coloring oil from annatto seed
Heat ½ cup oil
2tbsp annatto seeds

BROTH – Banh canh cha ca
1kg pork bones
400g fish cake
1 small onion
spring onion, Vietnamese mint rau ram

BROTH – Banh canh cua
Ingredients: serves 4
500g crab meat
500g crab chunks
200g prawn peeled and deveined
1 kg pork bones to make pork broth (or chicken broth)
spring onion/ Vietnamese mint rau ram.

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Music by Purple Planet

Nguồn: https://teacupjoy.com/

Xem thêm bài viết khác: https://teacupjoy.com/hoc-tieng-anh/

38 thoughts on “Bánh canh – Vietnamese Thick Noodle Soup Recipe

  1. Wow Helen I didn't know
    You lived in Germany lol
    I did too! Fir almost 10
    Years 😊 thank you so much for your delicious recipes ❤️ I love them and they're so easy to follow Thank you🥰

  2. Em chào chị 😊😊 chị cho em hỏi nếu mình thay bột năng bằng bột ngô thì sợi mì sẽ khác như nào ạ ☺️e cảm ơn c nhìuuu💗💗

  3. Hi, Helen i followed methode 2 , but after mixing the tapioca starch the substance is not setting (thicker). I got exact the same ingredients as you use. So here is what i did. 1 cup rice flour, 1,5 cup water (coldwater), added oil and salt. 2,5 min in the mircowave. After that we added the tapioca (1 cup) and mixing together. Did i miss something? I love your video tough.

  4. Hallo Helen, ich wünsche dir einen schönen Tag, vielen Dank für deinen Rezept, ich hab es mal probiert und es war lecke, es hat mir und meiner Freundin sehr sehr gut geschmeckt.

  5. Anyone know how far ahead the noodles can be made before boiling and serving? Do I make them 30 mins prior to wanting to eat them? I’d like to make them earlier in the day and let them sit on the counter or in the fridge until I’m ready to cook and serve them but I’m not sure if they’ll be ruined.

  6. video làm 5 năm trước rồi mà bh chị Helen vẫn còn ở đây dạy chúng em làm những món ăn Việt Nam tiếp <3 iu chị nhất 😡

  7. I really should have read the comments before trying this recipe.
    The “banh canh” noodles had no bite to it. They were noticeably way too sticky and way too chewy.

    This video is very disappointing. After this failed recipe of yours, I researched other banh canh recipes in Vietnamese. I’m not fluent with Viet, but the Ingredients list use much less tapioca starch than this recipe. Many other recipes recommend potato starch.

  8. Dankeschön Helen, hôm nay làm bánh canh bằng đồ ép khoai tây theo công thức của em, sợi bánh canh dài và ngon lắm.

  9. after adding noodles to the soup, you say 'and cook until done'. do you mean until the soup is done, or the noodles? I thought the noodles had already been cooked fully earlier

  10. i am desperately trying to find a recipe for a Vietnamese soup that has seafood (we used to buy the bags from an asian market that had squid, shrimp, scallops and other seafood pieces in it) and I also know there are asian noodles but not sure which ones? They would serve the soup all mixed with the seafood and noodles, bok choy and not sure what else….I just remember that once you get the soup you put the Hoisen sauce and the redsriracha sauce on the top with basil leaves and then stir in and eat. It is THEE BEST SOUP I HAVE EVER, EVER TASTED and I really want the recipe, but the restaurant is no longer there and I cannot find that particular type of soup recipe anywhere????!!! Any ideas on a recipe for this or what it actually is called? I would really appreciate your help if you know what it might be? Thank you so much!

  11. i did it just like you said chi. i just dont have the right tool haha..so it comes out kinda chubby and short. but its edible

  12. This makes me miss my mom's cooking from back home. Thank you so much for sharing this! I will definitely be trying out this recipe.

  13. Helen có biết làm bánh canh bột sắt mặn và ngọt không? Chỉ cho chị với. Nhớ lúc xưa ở Châu Đốc, người ta thường gánh đi bán dạo. Mỗi lần ăn là phải ăn 2 tô, 1 tô mặn trước rồi 1 tô ngọt sau. Nhớ và thèm quá.

  14. thành thật mà nói mình thích phở nhất , rồi đến bánh canh , đến bún bò huế rồi mới đến mỳ quảng , mỳ quảng chắc cỡ khách sạn nấu may ra mới ngon , còn cả vụ bún mắm nữa , bánh canh bột lọc ngon nhất , ăn ko ngấy , ăn kèm với quả ớt tươi thì vừa ăn vừa lau nước mũi , phê … !

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