How to Make Banh Canh Noodles: A Step-by-Step Guide

Banh Canh noodles are an essential component of the hearty and comforting Vietnamese soup known as Banh Canh. These thick, chewy noodles are unique for their texture, which is slightly springy and slippery, making them a joy to slurp up in a warm bowl of soup. While you can often find pre-made Banh Canh noodles at Asian grocery stores, making them from scratch at home can be a rewarding experience that allows you to enjoy this traditional Vietnamese dish in its freshest form.

In this guide, I’ll show you how to make homemade Banh Canh noodles using simple ingredients like rice flour and tapioca flour. The process is straightforward and only requires a few basic kitchen tools. Let’s get started!

Ingredients for Banh Canh Noodles:

• 1 cup tapioca starch (about 120g)
• 1 cup rice flour (about 120g)
• ½ teaspoon salt
• 1 cup boiling water
• Extra tapioca starch for dusting

About the Ingredients:

The key to Banh Canh’s unique texture is the combination of rice flour and tapioca starch. Rice flour gives the noodles a smooth and tender texture, while tapioca starch adds elasticity and chewiness. Adjusting the ratio of these two flours will affect the texture of the noodles, so feel free to experiment to find your preferred consistency.

Step-by-Step Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, combine the rice flour, tapioca starch, and salt.
2. Slowly pour in the boiling water while stirring with a wooden spoon or chopsticks. The hot water will help activate the starches, making the dough easier to knead.
3. Once the mixture starts to come together, let it cool slightly until it’s comfortable to handle. Then, use your hands to knead the dough for about 5-7 minutes until it becomes smooth and elastic. The dough should be firm but not sticky. If it’s too dry, add a teaspoon of water at a time until it reaches the right consistency. If it’s too sticky, dust with a bit more rice flour.

2. Roll Out the Dough:

1. Lightly dust a clean surface with tapioca starch to prevent sticking.
2. Divide the dough into two portions to make it easier to work with.
3. Using a rolling pin, roll out one portion of dough to about 1/4-inch (6mm) thickness. Try to maintain an even thickness throughout.

3. Cut the Noodles:

1. Lightly dust the surface of the dough with more tapioca starch.
2. Use a sharp knife to cut the rolled dough into thick, even strips (about 1/4-inch wide) to create the characteristic shape of Banh Canh noodles.
3. Gently separate the strips and toss them lightly in more tapioca starch to prevent sticking. Repeat with the remaining dough portion.

4. Boil the Noodles:

1. Bring a large pot of water to a rolling boil.
2. Add the freshly cut noodles and cook for 3-5 minutes, or until they float to the surface and turn slightly translucent.
3. Once cooked, use a slotted spoon to transfer the noodles into a bowl of cold water to stop the cooking process and maintain their chewy texture.
4. Drain and set aside until ready to use in your Banh Canh soup.

Tips for Making Perfect Banh Canh Noodles:

• Use Boiling Water: Boiling water helps activate the starches in the flours, making the dough easier to handle and the noodles more chewy and elastic.
• Adjust the Thickness: For a more tender texture, roll the dough thinner. For a heartier bite, keep the noodles thicker.
• Don’t Overcook the Noodles: Fresh Banh Canh noodles cook quickly, so keep an eye on them to prevent them from becoming too soft. As soon as they float to the surface, they’re ready.
• Dust Generously: Use plenty of tapioca starch when rolling and cutting to prevent the noodles from sticking together.

Storing the Noodles:

If you’re not using the noodles immediately, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply blanch them in boiling water for 1-2 minutes before adding them to your soup.

Using Homemade Banh Canh Noodles:

Now that you’ve made your Banh Canh noodles, you can use them in various dishes, such as:

• Banh Canh Cua (Crab Noodle Soup): A thick, savory broth made with crab, shrimp, and pork, perfect for soaking up the chewy texture of the noodles.
• Banh Canh Gio Heo (Pork Hock Noodle Soup): A rich, flavorful soup with tender pork hocks.
• Banh Canh Tom Cua (Shrimp and Crab Noodle Soup): A light yet flavorful soup featuring fresh seafood.
• Banh Canh Cha Ca (Fish Cake Noodle Soup): A popular option in coastal regions, combining homemade fish cakes and fresh herbs.

Making Banh Canh noodles from scratch takes a bit of effort, but the reward is a bowl of delicious, fresh, and satisfying noodles that elevate any soup they’re added to.

Enjoy your homemade Banh Canh noodles in a steaming bowl of soup, and experience the delightful texture and rich flavors that make this dish a favorite across Vietnam!