Vietnam

Bánh canh tôm

Name: Bánh canh tôm
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 1/2 cups plus 1 tbsp for thickening tapioca starch; 3/4 cup rice flour; Water, boiling, for the dough; Prawns (shrimp), shell on; Crab, crab meat; 4 sliced shallots; 5 cloves garlic; 1 1/2 tbsp cooking oil (vegetable oil); 1 tsp or annatto for colour paprika; 6 cups chicken stock (chicken broth); 2 tbsp fish sauce; 2 tsp sugar; Spring onion (green onion, scallion), sliced; Coriander leaves (cilantro), chopped; Black pepper, to finish

Thick, chewy tapioca noodles in a silky prawn broth. Slurping is required.

50 minTime

35 gProtein each

mildSpice

Soup cake2 chapters · 1 min read

Make it your way

Grandma's wayTapioca noodles in prawn and crab broth.

The original

522kcalsame

35 gproteinsame

2 gfibresame

50minutessame

Bánh canh tôm.

Per serving, worked out from the ingredient table.

Ingredients

Tapioca starch1½ cups plus 1 tbsp for thickening

Rice flour¾ cup

Waterboiling, for the dough

Prawns (shrimp)shell on

Crabcrab meat

Shallots4, sliced

Garlic5 cloves

Cooking oil (vegetable oil)1½ tbsp

Paprika1 tsp, or annatto for colour

Chicken stock (chicken broth)6 cups

Fish sauce2 tbsp

Sugar2 tsp

Spring onion (green onion, scallion)sliced

Coriander leaves (cilantro)chopped

Black pepperto finish

Method

6 steps

1Mix 200 g tapioca starch with the rice flour, pour in the boiling water and knead to a smooth dough. Roll 5 mm thick and cut into thick strands.
2Boil the noodles until they float, 2 to 3 minutes, then rinse.
3Peel the prawns. Fry the shells, shallots and garlic in the oil with paprika until red and fragrant.
4Add the stock, simmer 15 minutes and strain. Season with fish sauce and sugar.
5Add the prawns, crab and noodles and simmer 3 minutes. Stir in 15 g starch mixed with water.
6Top with spring onion, coriander and pepper.

Serve it like this

Serve in a deep bowl with prawns on top, herbs and pepper scattered, lime and chilli on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vietnam

Bánh canh tôm

Thick, chewy tapioca noodles in a silky prawn broth. Slurping is required.

50 minTime

35 gProtein each

mildSpice

Soup cake2 chapters · 1 min read

Make it your way

Grandma's wayTapioca noodles in prawn and crab broth.

The original

522kcalsame

35 gproteinsame

2 gfibresame

50minutessame

Bánh canh tôm.

Per serving, worked out from the ingredient table.

Ingredients

Tapioca starch1½ cups plus 1 tbsp for thickening

Rice flour¾ cup

Waterboiling, for the dough

Prawns (shrimp)shell on

Crabcrab meat

Shallots4, sliced

Garlic5 cloves

Cooking oil (vegetable oil)1½ tbsp

Paprika1 tsp, or annatto for colour

Chicken stock (chicken broth)6 cups

Fish sauce2 tbsp

Sugar2 tsp

Spring onion (green onion, scallion)sliced

Coriander leaves (cilantro)chopped

Black pepperto finish

Method

6 steps

1Mix 200 g tapioca starch with the rice flour, pour in the boiling water and knead to a smooth dough. Roll 5 mm thick and cut into thick strands.
2Boil the noodles until they float, 2 to 3 minutes, then rinse.
3Peel the prawns. Fry the shells, shallots and garlic in the oil with paprika until red and fragrant.
4Add the stock, simmer 15 minutes and strain. Season with fish sauce and sugar.
5Add the prawns, crab and noodles and simmer 3 minutes. Stir in 15 g starch mixed with water.
6Top with spring onion, coriander and pepper.

Serve it like this

Serve in a deep bowl with prawns on top, herbs and pepper scattered, lime and chilli on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bánh canh tôm

Make it your way

Ingredients

Method

Bánh canh tôm

Make it your way

Ingredients

Method

Make it a meal