How To Make Banh Canh Tom Heo - Shrimp & Pork Noodle Soup - Fall Off The Bone Tender (Instant Pot)
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- Опубліковано 13 бер 2021
- I mentioned this in the video already but this is not how you typically make banh canh BUT both my parents have tried this and they gave me the green light to share the recipe.
Banh canh is a Vietnamese thick noodle soup often made with pork or chicken broth. For my recipe, I used pork bones and spare. The toppings can be completely customizable to your preference. I used spare ribs (which is part of the broth), shrimp, cha lua (Vietnamese ham) and quail eggs. I finished my bowl off with scallion, cilantro, fried garlic, fried shallots and garlic chili paste.
Growing up, I remember my mom would make this and I would always struggle eating this because the noodles would slip out of my chopstick. At the time, we had Kiwi brand metal soup/ pho spoons which I’m sure a lot of you are familiar with. My mother taught me to use the edge of the spoon to cut the noodles while picking it up/ scooping it. This was a little trick my mother taught me that I use til this day with my son.
PS- for the shrimp, I brought a pot of water to boil and quickly cooked my shrimp (1-2 minutes). Make sure your shrimp is peeled and deveined!
TIMESTAMP
Video starts: 0:11
Kitchen hack: 1:37
BROTH:
2 lbs pork bones
3 lbs pork spare ribs
1 bulb garlic
2 shallots
4-6 oz ginger
1-2 lemongrass stalks
1 yellow onion
4 qts water
Cooking oil
SEASONING:
3 TBSP fish sauce
6 tsp sugar
2 TBSP mushroom seasoning
3 TBSP low sodium soy sauce
PREFERRED TOPPING (optional)
Banh canh noodles (rice noodles)
Spare ribs
Shrimp
Cha lua (Vietnamese ham)
Quail eggs
Scallion
Cilantro
Fried shallots
Fried garlic
Garlic chili paste
Black pepper
- any additional topping you'd like to include
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This was a huge hit! Thank you for all the content! I love to cook and for the month of December I'm cooking nothing but authentic Korean, Vietnamese, Cambodian, Thai, Japanese & Chinese etc. This will become a staple after my culinary cooking tour. 😋
I’m from Vietnam ❤️🇻🇳
Cambodian food 😍
Thank you so much for posting this! I was craving Banh Canh because my mom used to make it all the time but now we dont live together. Can’t wait to make this!
My sister in law gifted me an instant pot with no directions and it’s just been sitting in my pantry. This has inspired me to use it for the first time. More recipes like this with measurement break downs for dummies like me please! 😂
🔥🔥 amazing as always!! Love this so much can’t wait to see your channel grow and see your personality shine through
Thank you!!
So beautifully done and looks delicious.
I’m so glad to see you have a UA-cam channel! Can’t wait to try one of your recipes with my boyfriend :)
I appreciate it!🥰
Dang, this looks good! Also like something I can make at home, awesome!
I love instant pot recipes!😊😊
Chewing 3-4 pieces of minty gum helps when cutting onions too!!
This looks soooo freakin good
Man I’m drooling 🤤🤤🤤
I notice it only gets dark in the pressure cooker or if the temp on the stove is too high . I did it the long way and low low heat after it was brought to simmer and it was delicious ❤
wow its so delicious im from philippines
Nice that you Are on UA-cam now i enjoy this platform more than Instagram
, continue making Videos here please 🤣
Haha I like it here so far, I’ll be staying🙂🙂
Yummy 😋
Keep up the good work 🔥🔥
Thank you
Yummy
Making this joint today! Shit was 🔥!!!! Thanks for the recipe!
I like to put fried garlic on top of my noodles and toss before adding broth and other toppings
I just want to come and have dinner with you. 🤗
Is there an alternative to the mushroom seasoning if I can’t find it? Would using chicken powder taste the same?
Yes u can substitute it
Ooo another hack so you don’t cry while cutting onions or shallots is to have the sink water running next to you while you mince/cut :)
Lmk if this hack works for you!😊😊
My hack is to take a big gulp of water and hold it in your mouth while you cut onions!
Is the pressure cooker necessary or is it possible to cook it in a normal pot?
Sure but simmering it will take longer which I will do.
That first liquid has a lot of flavor.. just wash the meat the broth is clear.
What beef parts would you recommend 🤔
Nice! And how did you prepare the shrimp?
Peel & devein shrimp. Boil some water, and gave the shrimp a quick blanch... 1-2 minutes.
IDK if I lose my asian card for this, but I loooove the impurities in soup hahahaha I always make my soups as dirty as possible and strain nothing - bone fragments are just extra crunch, like a dorito ☠
hey , maybe you should make the camera focus more on the food than wide angle. cs we need to see how thin the ginger are 🧐😉
Thank you for the feedback, I am working on getting a 2nd camera for up close shots🙂
It doesn’t need to be exact with the ginger. Vietnamese women don’t weigh it, but just throw some slices in.
Please speak slower.