Banh Canh Tom Thit is a beloved Vietnamese noodle soup that combines the rich flavors of shrimp (tom) and pork (thit) with thick, chewy noodles in a savory broth. This hearty dish is a perfect blend of textures and tastes, offering a comforting and satisfying meal enjoyed by many across Vietnam. Whether you’re looking for a warm breakfast or a filling lunch, Banh Canh Tom Thit provides the perfect culinary experience.
Banh Canh Tom Thit is typically served as a main dish. It’s enjoyed across various regions in Vietnam, each with slight variations in ingredients and preparation methods. The soup is known for its comforting and hearty qualities, making it a popular choice for both everyday meals and special occasions.
The magic of Banh Canh Tom Thit lies in its preparation, where each step contributes to its deliciousness. From creating a flavorful broth to cooking the noodles just right, every detail matters. Let’s dive into the step-by-step process of making this delightful dish so that you can bring the authentic taste of Vietnam to your kitchen.
Cooking Banh Canh Tom Thit Step-by-step
Ingredients
- 500g banh canh noodles (tapioca or rice noodles)
- 1 kg pork bones
- 1 onion, halved
- 4 garlic cloves, smashed
- 200g shrimp shells (optional for extra flavor)
- 2 liters of water
- 300g fresh shrimp, cleaned and deveined
- 300g pork belly or lean pork, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 cup fresh cilantro, chopped
- 1 cup spring onions, chopped
- 1/2 cup fried shallots
- 3-4 lime wedges
- 2-3 chili slices
- 1/4 cup fish sauce
Instructions
Step 1. Prepare the Ingredients
- Clean the Pork Bones: Rinse 1 kg of pork bones under cold water. Place them in a large pot and cover with water. Bring to a boil and let it cook for 5 minutes. Drain and rinse the bones to remove impurities.
- Prepare Aromatics: Halve 1 onion and smash 4 garlic cloves.
- Clean and Devein the Shrimp: Rinse 300g of fresh shrimp under cold water. Peel and devein them, then set aside.
- Slice the Pork: Thinly slice 300g of pork belly or lean pork.
Step 2. Cook the Broth
- Simmer the Broth:
- Place the cleaned pork bones back in the pot. Add 2 liters of fresh water, the halved onion, smashed garlic cloves, and 200g of shrimp shells (optional for extra flavor).
- Bring to a boil, then reduce the heat to low. Simmer for 1-2 hours, skimming off any foam or impurities that rise to the surface to ensure a clear broth.
- Strain the Broth: After simmering, strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Return the clear broth to the pot and keep it warm over low heat.
Step 3. Cook the Noodles
In a separate pot, bring water to a boil. Add 500g of banh canh noodles and cook according to the package instructions until they are tender but still chewy. After that, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
Step 4. Cook Shrimp and Pork to Broth
Add the cleaned shrimp and sliced pork to the simmering broth. Cook for about 5-7 minutes until the shrimp turns pink and the pork is fully cooked.
Step 5. Season the Broth
Add 1 tablespoon of fish sauce, 1 tablespoon of salt, 1 tablespoon of sugar, and 1 teaspoon of black pepper to the broth. Adjust the seasoning to taste.
Step 6. Assemble and Serve
- Divide the cooked noodles into individual serving bowls.
- Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount of shrimp and pork.
- Top each bowl with 1 cup of chopped fresh cilantro, 1 cup of chopped spring onions, and 1/2 cup of fried shallots.
- Serve with lime wedges, chili slices, and extra fish sauce on the side for additional seasoning.
Nutritional Value
For a serving size of Banh Canh Tôm Thịt (approximately 1 bowl), here is the estimated nutritional breakdown:
- Calories: 400-450 kcal
- Protein: 30g (Lean pork and shrimp are excellent sources of protein, crucial for muscle growth and repair)
- Fat: 15g (Contains healthy fats necessary for hormone production and overall health)
- Carbohydrates: 45g (Noodles provide the body with energy to function efficiently)
- Fiber: 2g
- Vitamins and Minerals:
- Vitamin C: 10mg
- Vitamin A: 500 IU
- Calcium: 60mg
- Iron: 3mg
- Sodium: 800mg
Banh Canh Tom Thit is a nutritionally balanced and culturally rich dish that provides a hearty meal suitable for various dietary needs. Its high protein content, essential vitamins and minerals, and flavorful profile make it a valuable addition to a diverse diet. However, attention should be paid to sodium levels, especially for those on a restricted sodium diet. Overall, it’s a wholesome and delightful dish that combines nutrition and taste in a way that honors its cultural roots.
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Conclusion
In conclusion, Banh Canh Tom Thit epitomizes the culinary richness of Vietnamese cuisine, offering a delightful combination of flavors, textures, and cultural heritage. With its balanced nutritional profile and indulgent taste, this dish has earned its place as a beloved favorite among food enthusiasts worldwide. Whether enjoyed as a comforting meal on a chilly evening or as a celebratory dish during festive gatherings, its versatility and timeless appeal make it a cherished part of Vietnamese culinary tradition. By following the detailed recipe provided, anyone can recreate the magic of Banh Canh Tom Thit in their own kitchen, savoring each spoonful of this heartwarming delicacy with delight and satisfaction.
| Prep Time | 20 minutes |
| Cook Time | 2 hour |
| Servings |
people
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- 500 gram banh canh noodles (tapioca or rice noodles)
- 1 kg pork bones
- 1 onion, halved
- 4 garlic cloves, smashed
- 200 gram shrimp shells (optional for extra flavor)
- 2 liters Water
- 300 gram fresh shrimp, cleaned and deveined
- 300 gram pork belly or lean pork, thinly sliced
- 1 tbsp Salt
- 1 tbsp Sugar
- 1 tbsp Black pepper
- 1 cup fresh cilantro, chopped
- 1 cup spring onions, chopped
- 1/2 cup fried shallots
- 3-4 lime wedges
- 2-3 chili slices
- 1/4 cup Fish sauce
Ingredients
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- Clean the Pork Bones: Rinse 1 kg of pork bones under cold water. Place them in a large pot and cover with water. Bring to a boil and let it cook for 5 minutes. Drain and rinse the bones to remove impurities. Prepare Aromatics: Halve 1 onion and smash 4 garlic cloves. Clean and Devein the Shrimp: Rinse 300g of fresh shrimp under cold water. Peel and devein them, then set aside. Slice the Pork: Thinly slice 300g of pork belly or lean pork.
- Simmer the Broth: Place the cleaned pork bones back in the pot. Add 2 liters of fresh water, the halved onion, smashed garlic cloves, and 200g of shrimp shells (optional for extra flavor). Bring to a boil, then reduce the heat to low. Simmer for 1-2 hours, skimming off any foam or impurities that rise to the surface to ensure a clear broth. Strain the Broth: After simmering, strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Return the clear broth to the pot and keep it warm over low heat.
- In a separate pot, bring water to a boil. Add 500g of banh canh noodles and cook according to the package instructions until they are tender but still chewy. After that, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- Add the cleaned shrimp and sliced pork to the simmering broth. Cook for about 5-7 minutes until the shrimp turns pink and the pork is fully cooked.
- Add 1 tablespoon of fish sauce, 1 tablespoon of salt, 1 tablespoon of sugar, and 1 teaspoon of black pepper to the broth. Adjust the seasoning to taste.
- Divide the cooked noodles into individual serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount of shrimp and pork. Top each bowl with 1 cup of chopped fresh cilantro, 1 cup of chopped spring onions, and 1/2 cup of fried shallots. Serve with lime wedges, chili slices, and extra fish sauce on the side for additional seasoning.
