Vietnamese Fish Cake & Pork Noodle Soup |Bánh Canh Giò Chả Cá

Name: Vietnamese Fish Cake & Pork Noodle Soup |Bánh Canh Giò Chả Cá
Total time: 4500 s
Yield: 4-6 people
Cuisine: American
Ingredients: 2 lbs pork hock (washed and cleaned with salt and vinegar); 1/2 Japanese daikon (peeled & chunked); 2 Jumbo carrots (peeled & chunked); 6 dried shiitake mushroom (rehydrate by soaking with boiling water for 30 minutes); 2 shallots; 2 inch ginger root (smashed); 1 oz dried shrimp; 1 pinch fried shallots; 1/2 Tbs white peppercorn; 1.5 Tbs sea salt; 2 tsp chicken bouillon; 1 tsp msg; 1 oz rock sugar; 2-3 Tbs Fish sauce (adjust to taste); 3 packages Bánh Canh noodles (tapioca/rice); Fish cake (cut to bite size); Garlic Fish Sauce Glaze; leaves Vietnamese coriander; Curly green onions; Fried shallots; Ground Black pepper

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

Probably my first noodle soup I’ve attempted to make when I first started my cooking venture. It’s one of those soup that you toss everything in and, voila! The vegetables sweetened the broth, while the pork hock gives it richness. Aromatics are the herbs and fried shallots. The garlic fish sauce glaze gives this noodle soup a boost of complexity and savory sweetness.

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

1hr 15 minutes

4-6 people

2 lbspork hock (washed and cleaned with salt and vinegar)
1/2Japanese daikon (peeled & chunked)
2Jumbo carrots (peeled & chunked)
6dried shiitake mushroom (rehydrate by soaking with boiling water for 30 minutes)
2shallots
2 inchginger root (smashed)
1 ozdried shrimp
1 pinchfried shallots
1/2 Tbswhite peppercorn
1.5 Tbssea salt
2 tspchicken bouillon
1 tspmsg
1 ozrock sugar
2-3 TbsFish sauce (adjust to taste)
3 packagesBánh Canh noodles (tapioca/rice)
Fish cake (cut to bite size)
Others
Garlic Fish Sauce Glaze
Garlic Fish Sauce Glazed | Nước Mắm Tỏi Kẹo
leavesVietnamese coriander
Curly green onions
Fried shallots
Ground Black pepper

Saved

Steps

1hr 15 minutes

1

Add to pot: water, pork hock, daikon radish, carrots, ginger, shallots, sea salt, rock sugar, chicken bouillon, & msg. Bring to simmering boil.
2

In a stainless steel pod, add dried shrimp, fried shallots, and white pepper corn. Lock, and drop in broth pot.
3

Add rehydrated shiitake mushrooms. Simmer on medium to low for 30 minutes.
4

Remove pork hock when desired tenderness. wash with cold water to keep from over cooking. Set aside.
5

Remove dried shrimp pod. Add Bánh Canh Noodles & sliced pre fried fish cake
6

Add fish sauce and adjust to your taste.
7

Top bowl with, Vietnamese coriander leaves, green onions, fried shallots, ground black pepper, garlic fish sauce glaze, and crushed chili. Enjoy!