Where Spicy Beef Noodle Soup (BBH /Bún Bò Huê) centres around a rich broth, Crab Thick Noodle Soup (Bánh Canh) is all about the noodles. Translated, Bánh Canh literally means ‘cake soup’. Here’s why. Cut from a dense tapioca flour sheet – or ‘cake’ – these noodles are thick, bouncy and unbelievably juicy.
Various regions dress up Bánh Canh in their own style. In central Vietnam, it is a seafoodie’s dream, served with delicate fish & prawn. Up north, prawns stay, but pork replaces fish. In our own Bánh Canh, we drop fish balls into a warm chicken & onion broth, garnished with a little spring onion. We also throw in crab and tofu, similar to Bánh Canh in Vietnam’s south. Now that’s what we call a prize catch.
Preparation Time
60 minutes
Level
Easy
Present Allergens
Gluten: Yes
Nuts: No
Soy: No
Dairy: No
Fish: Yes
Crustaceans: Yes
* Please ensure you refrigerate your meal box ingredients if not being cooked immediately. Spring rolls will need to be placed in the freezer if not cooked immediately.
* Please ensure you refrigerate you meal box ingredients if not being cooked immediately. Spring rolls will need to be placed in the freezer if not cooked immediately.
Zinging dishes that you can’t make at home? Punch in your postcode. Let’s find you a fast, fresh Vietnamese feed.
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