Banh Canh Tom with Coconut Milk

Name: Banh Canh Tom with Coconut Milk
Ingredients: 2 1/2 cups rice flour (about 300 grams); 1 tablespoon tapioca starch; 1 1/4 cups coconut milk (about 300 ml); 3 cups thin coconut water (about 700 ml); 1 1/8 pounds fresh shrimp (about 500 grams); 2 cups shrimp stock (about 500 ml); Green onions, shallots, fresh chili peppers; Cooking oil; Seasonings: Salt, fish sauce, bouillon powder, sugar, black pepper

Hoàng Thị Tố Hà @toha_2591227

Huế

A familiar dish from the river regions of the Mekong Delta in Southern Vietnam, full of the flavors and warmth of home. This hearty bowl of banh canh, rich and fragrant with coconut milk, is unforgettable for anyone who tries it.

Hoàng Thị Tố Hà @toha_2591227

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Ingredients

2 1/2 cupsrice flour (about 300 grams)
1 tablespoontapioca starch
1 1/4 cupscoconut milk (about 300 ml)
3 cupsthin coconut water (about 700 ml)
1 1/8 poundsfresh shrimp (about 500 grams)
2 cupsshrimp stock (about 500 ml)
Green onions, shallots, fresh chili peppers
Cooking oil
Seasonings: Salt, fish sauce, bouillon powder, sugar, black pepper

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Steps

1

Prep: Rinse the shrimp in lightly salted water, then peel and remove the heads, setting them aside. Devein the shrimp. Grate the coconut and squeeze to extract the coconut milk and thin coconut water (from 1 dried coconut).
2

Cook the shrimp: Lightly smash the shrimp with the flat side of a knife, then cut in half or roughly chop. Place in a bowl with 1 tablespoon minced shallot, chopped green onion bottoms, 2 teaspoons bouillon powder, 1 teaspoon sugar, and 1 teaspoon black pepper. Mix well and marinate for 20 minutes. Heat 2 tablespoons cooking oil in a pot, add 1 tablespoon minced shallot and sauté until fragrant. Add the shrimp and stir-fry, then add half a rice bowl of boiling water. Cook until the shrimp is done and well-seasoned.
3

Make the noodles: Combine the rice flour and tapioca starch in a mixing bowl. Gradually add boiling water, stirring with chopsticks until the dough comes together. Let the dough cool slightly, then knead by hand until smooth and slightly sticky. Let rest for 10 minutes. Grease your work surface and rolling pin with oil, divide the dough into balls, roll each into a sheet, and cut into noodle strands.
4

Cook the banh canh: In a pot, combine the shrimp stock and thin coconut water and bring to a boil. Add the noodles, gently stirring to prevent sticking. When the noodles float to the surface, they're cooked. Add the sautéed shrimp and adjust the seasoning to taste. Pour in the coconut milk, bring the soup back to a boil, then turn off the heat. (To make shrimp stock: Sauté the reserved shrimp shells and heads in a pot, add water and 1 teaspoon salt, simmer over low heat, then strain.)
5

To serve: Ladle the hot banh canh into bowls, top with fragrant coconut milk, a sprinkle of black pepper, and some chopped green onions. Delicious and nourishing!