Bánh canh, nui gà bò viên 
Bánh canh or Chicken Noodle Soup with Meatballs
Today, my child requested to have noodles or bánh canh. So, I decided to cook!
Bánh canh or Chicken Noodle Soup with Meatballs
Today, my child requested to have noodles or bánh canh. So, I decided to cook!
Cooking Instructions
- 1
Marinate the chicken with 2 tablespoons salt and 1 teaspoon black pepper, along with finely chopped shallots for about 30 minutes. Then add cold water, 2 more finely chopped shallots, and a crushed piece of ginger. Bring to a boil over high heat. Once boiling, reduce the heat, skim off any foam, and add the carrots. Bring back to a boil, then reduce the heat again, skim off any foam, add 2 tablespoons fish sauce, and place in a thermal cooker. Meanwhile, prepare the other ingredients.
- 2
Boil the pasta and blanch the bánh canh noodles, then drain. Add 1 tablespoon cooking oil and fried shallots to each, and toss to prevent sticking.
- 3
Boil the quail eggs and peel them. Clean the shiitake mushrooms. Cut the carrots into large pieces. Chop the green onions finely.
- 4
About 30 minutes after placing the broth in the thermal cooker, add the shiitake mushrooms and beef meatballs, and simmer over medium heat. Once boiling again, remove the chicken, shred or leave in large pieces. Season the broth to taste and keep it on low heat.
- 5
Place the bánh canh or pasta in a bowl, reheat with the broth, and arrange the chicken, quail eggs, meatballs, and carrots on top. Pour enough broth to cover. Garnish with green onions, fried shallots, and black pepper. The chicken is flavorful, not bland, and not too soft. Serve with a side of salt, pepper, and lime for dipping.
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