Banh Canh Noodle Soup
By Uyen Luu
-
Easy
"Some of the best bánh canh (literally means ‘soup noodles’) can be found in my mum’s hometown Phan Thiết, from street stalls run by ladies with years of experience of making and selling just this one dish. In fact, the whole culinary experience in Phan Thiết is phenomenal and I recommend you visit. This amazingly quick, easy and delicious dish is a winner on all days of the year. The flavour of the broth is enhanced by crispy fried shallot oil and lots of fresh lime. You can use any greens and toppings to make this as simple or intricate as you like. I highly recommend spending 20 minutes making the fresh-cut bánh canh noodles. You can even cook the noodles in the broth, making it slightly thicker and comforting."
Vietnamese Vegetarian by Uyen Luu (Hardie Grant, £25), Photography by Laurie Noble.
Ingredients
- 2 x 200g bundles of Homemade Bánh Canh Noodles or 2 x 200g packets of fresh udon noodles
- 1 litre boiling water
- 2 tablespoons nutritional yeast or 1 teaspoon mushroom seasoning powder
- 1 vegetable stock cube (if using water instead of homemade stock)
- 1 tablespoon vegan fish sauce
- 2 tablespoons vegetable oil
- 2 shallots, sliced into half-moons
- 20g dill or coriander leaves, roughly chopped
- freshly ground black pepper
- 200g greens, such as pak choi (bok choi), Chinese broccoli leaves, mustard leaves, watercress or spinach
- 2 large lime wedges
Additional topping options
- Vegan Vietnamese Sausage, sliced into 5mm width discs (optional)
- Sweet Potato and Water Chestnut Wontons
- Pan-fried Vegetable Dumplings
- Asparagus Egg Terrine
Method
- Follow the instructions to make homemade bánh canh noodles. If using udon, rehydrate them in a saucepan with boiling water from the kettle, let them sit for 5 minutes then drain and portion into noodle soup bowls.
- Pour the water into a saucepan, add the nutritional yeast, stock cube (if required) and vegan fish sauce and simmer over a medium heat with the lid on.
- In a separate frying pan (skillet), add the oil and shallot and let it sit on a medium-low heat for about 5 minutes, giving it an occasional stir until they start to turn golden. Divide between the two bowls, pouring the remaining oil into the broth.
- Garnish the bowls with dill or coriander (or both), black pepper, additional toppings as you desire and your choice of greens. (If using pak choi, Chinese broccoli leaves or mustard leaves, you need to blanch these first.) Bring the broth to a boil and ladle over the noodles. Serve immediately with lime wedges.
About the author
Uyen Luu is a Vietnamese food writer, blogger and food photographer based in London. She has released two cookbooks to date 'My Vietnamese Kitchen (2013)' and 'Vietnamese (2021)'. She also hosts a Vietnamese supper club in her East London studio where she cooks dishes she learned from her mother.
