Authentic home cooking from Vietnam, with US measurements. 
Simple Chicken Bánh Canh
Mom loves making breakfast for her kids because they need plenty of energy for school. The ingredients she uses are sent fresh from our hometown by Grandma, so they're always delicious. Mom avoids using oil so the meal is light but still tasty.
Simple Chicken Bánh Canh
Mom loves making breakfast for her kids because they need plenty of energy for school. The ingredients she uses are sent fresh from our hometown by Grandma, so they're always delicious. Mom avoids using oil so the meal is light but still tasty.
Open in Cookpad AppSteps
- 1
Rinse the chicken and cut into bite-sized pieces. Marinate the chicken with 1 teaspoon salt, 1/2 teaspoon MSG, 2 minced shallots, 2 teaspoons fish sauce, and a pinch of black pepper. Mix well and let sit for about 20 minutes to absorb the flavors.
- 2
Peel and wash the carrot and daikon radish, then cut into bite-sized pieces. Add the carrot and daikon to a pot with 6 1/3 cups water (about 1.5 liters) and simmer for about 15 minutes, then add the chicken.
- 3
Skim off any foam to keep the broth clear. Simmer for another 10-15 minutes or until the chicken is tender, then adjust the seasoning to taste. Reduce the heat to low to keep the broth hot.
- 4
Boil water in a separate pot and briefly blanch the bánh canh noodles, then drain. Place the noodles in bowls, ladle the chicken broth over them, and top with a pinch of black pepper and chopped green onions for extra flavor.
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