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.
- 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
- 1/2 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 1 1/2 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.