Bánh canh

Name: Bánh canh
Total time: 10800 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 tbsp Red Vietnamese beads; 1 tbsp oil; 1 crab; 4 pig feet; 5 tbsp cornstarch; 2 rock sugar; 2 tsp chicken powder; 2 tsp salt; 1 tbsp fish sauce; 2 packages bánh canh; 1 lettuce; 10 scallion

Brian @cook_3143086

Surrey, British Columbia

Bánh canh

Brian @cook_3143086

Surrey, British Columbia

Saved

Ingredients

3 hours

12 servings

2 tbspRed Vietnamese beads
1 tbspoil
1crab
4pig feet
5 tbspcornstarch
2rock sugar
2 tspchicken powder
2 tspsalt
1 tbspfish sauce
2 packagesbánh canh
1lettuce
10scallion

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Steps

3 hours

1

Defrost bánh canh overnight
2

Put cold water in pot until it covers pig feet, cook until blood comes out. Exchange with fresh water and continue cooking.
3

Wash red Vietnamese beads, dry with paper towel, heat oil until bubbling, then remove from heat and add beads.
4

Filter out beads from oil and put oil into pot of water
5

Cook uncovered for about 1 hour or until pig feet is soft. Remove surface oil and then pig feet.
6

Steam crab for 9 minutes, remove meat from shell
7

Add cornstarch slowly, stirring. Add rock sugar, salt, fish sauce, chicken powder. Season to taste.
8

Add crab meat.
9

Cut pig feet into smaller pieces.
10

Cook bánh canh with pot uncovered.