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Banh Canh Gio Cha

A comforting Vietnamese pork noodle soup featuring thick tapioca noodles, tender pork hock, and sliced pork sausage in a flavorful broth.

90 minMediumServes 4580 cal/serving

VietnameseSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 lbs pork hock slices, cleaned
  • 1 lb Vietnamese pork sausage, sliced
  • 16 oz tapioca noodles, rinsed
  • 4 shallots, peeled
  • 1/4 cup fish sauce
  • 1 tbsp rock sugar
  • 2 tsp fine sea salt
  • 4 stalks green onions, chopped
  • 12 cups water

Instructions

  1. 1

    Parboil 2 lbs cleaned pork hock slices in a large pot of boiling water for 5 minutes, then drain and rinse thoroughly under cool water.

  2. 2

    In a clean stockpot, combine rinsed pork hock slices, 4 peeled shallots, and 12 cups water, bringing to a boil over medium-high heat.

  3. 3

    Reduce heat to low and simmer uncovered for 60 minutes until pork reaches an internal temperature of 145 degrees Fahrenheit and becomes tender.

  4. 4

    Skim any impurities from the broth surface, then stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp fine sea salt.

  5. 5

    Add 16 oz rinsed tapioca noodles directly to the simmered broth and cook for 5 minutes until translucent and tender.

  6. 6

    Ladle noodles and broth into serving bowls, top with 1 lb sliced Vietnamese pork sausage, and garnish with 4 stalks chopped green onions.

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Questions

How much time should I plan for Banh Canh Gio Cha?

As written, 90 minutes: 20 of prep and 70 of cooking. The longest single stretch is step 3 (1 hour): "Reduce heat to low and simmer uncovered for 60 minutes until pork reaches an internal temperature of 145 degrees Fahrenheit and becomes tender."

What should Banh Canh Gio Cha look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until pork reaches an internal temperature of 145 degrees Fahrenheit and becomes tender. Step 5: cook until translucent and tender.

Is there a substitute for fish sauce in Banh Canh Gio Cha?

The entry for Banh Canh Gio Cha calls for 1/4 cup fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I make Banh Canh Gio Cha gluten-free?

Yes. The gluten in Banh Canh Gio Cha is 16 oz tapioca noodles, rinsed. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I freeze Banh Canh Gio Cha?

Yes. Refrigerate Banh Canh Gio Cha for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The tapioca noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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