Bánh Canh Giò Heo
Noodles in the Filipino tradition symbolizes long life and this came from the Chinese belief with the same context hence in most important occasions and celebrations like birthdays and New Year dishes that uses noodles are always a part of the menu. Now that New Year is several days away, to celebrate that tradition we will be posting only noodle dishes this week and let’s start with Bánh Canh Giò Heo.
Bánh Canh Giò Heo is a Vietnamese noodle soup dish made out of thick rice noodles with collagen rich pork soup made out of pork hocks. “Bánh Canh” is a Vietnamese word meaning “soup cake”, “Giò Heo” on the other hand means “pork leg”. Now you might be wondering why of all parts you want to use the leg? Well this might surprise you but this is one of most flavourful cut of a pork and it contains a lot of collagen which naturally makes the soup thick.
You rarely see pork used in noodle soups due to the fact that pork is not as flavour rich like seafood, beef and chicken but in this case its different you don’t need to roast the pork just to attain good flavours just the marrow from the bones give enough flavour on any meal this cut is used. Another good quality of this dish is its thick noodles which have a slimy chewy consistency perfectly matching the soup and the tender meat that accompanies.
A really comforting noodle soup and its one of my favourite Vietnamese dishes, perfect to have in a cold weather but no one is stopping you to have it on a hot summer afternoon.
- 1 kg banh canh noodle or thick round rice noodles
- 1 kg pork hock, ask your butcher to cut this into smaller pieces
- 1 kg pork bones
- 1 tbsp vinegar
- 4 pcs thinly sliced ginger
- 1 large onion, quartered
- 1 tbsp sugar
- ½ cup crispy fried shallots
- 3 tbsp crispy fried garlic
- fish sauce
- bean sprouts
- spring onions, chopped
- crispy fried shallots
- In a pot add pork hock, pork bones and vinegar then pour enough boiling water to cover. Boil for 10 minutes or until lots of scum rises to the top. Turn heat off then drain, rinse pork and bones in running cold water to remove any scum attached.
- Place pork hock and bones back together with all other soup ingredients, pour enough boiling water then simmer for 1½ hrs or until pork is tender. Season with fish salt if needed.
- Cook noodles according to packet instructions.
- Place noodles and bean sprouts in bowls, ladle boiling soup into bowls and add some pork hock pieces.
- Garnish with spring onions and crispy fried shallots then serve.