Table of Contents
Banh Canh Tom Thit
Servings Prep Time
5people 20minutes
Cook Time
2hour
Servings Prep Time
5people 20minutes
Cook Time
2hour
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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