Upcoming holiday: Lunar New Year; have you prepare dried fruit snacks especially dried coconut snacks/desserts yet?

Banh Canh Gio Heo…Udon Noodle Soup

Banh Canh Gio Heo…Udon Noodle Soup

Banh Canh Gio Heo ~ Pork Rice Udon Noodle Soup with Homemade Udon Noodles


  • Soup – pork feet, water, fish sauce, salt, rock sugar/candy, chicken powder, pork bone (optional), pork crib (optional)
  • Udon noodles – 3.5 cups cold water, 2 cups rice flour, 1 tsp salt, 1 tbsp cooking oil, 3/4 cup tapioca starch
  • Misc.:
    pork loins/bacon/pork shoulder
    Vietnamese pork ham
    lime, hot chili, dried shallot, black pepper
    scallion, cilantro, bean sprout
    vinegar, 1 yellow onion

How… Banh Canh Gio Heo – Xuan Hong

Cleaning pork feet:

  • Pre-mixed water = cold water + vinegar + salt = Mix well and set aside.
  • A pot = add cold water = boil
    When it’s boiled, add pork legs = continue cook
    When it’s boiled again, remove pork legs to a colander, rewash them with pre-mixed water, set aside.

Cooking pork feet & pork loins:

  • A pot = cold water = cook until it’s boiled
    When it’s boiled, add a yellow onion, add pre-washed pork leg, add pork loins = Cook
  • Add candy sugar + salt + chicken powder = Continue cooking until they’re cooked.
  • When they are cooked, remove them out. Usually pork loin is ready first.
  • After removing all meat out, add 2 carton of chicken broth = continue cook until it’s reboiled.
  • Test to taste. If it’s not your taste yet, add a 1/2 tsp sugar + 1/2 tsp chicken powder + 1 tsp fish sauce

Making udon dough:

  • A pot = cold water + rice flour + salt + cooking oil = mix well
  • Cook at medium heat but constantly stir to avoid stick at the bottom of the pot.
  • When your hand feel heavy (not boil yet), turn off the stove
  • add tapioca starch = continue stir.

Pre-boil a pot of water + cooking oil = continue cooking and leave it there.

Pressing dough to make udon noodles:

  • Add dough to a potato ricer with large hole disc.
  • Press the dough into boiling water
  • When out of dough, just shaking the mole, then noodles drop into boiling water.
  • Continue pressing the rest of dough.
  • When noodle are floated on the top, they’re ready to drain.
  • Remove cooked noodle into a colander, drain them under the faucet with cold water.
  • Add a little of cooking oil and mix around noodles avoiding them stuck each other.

Now, everything is seem done.

Prepare a bowl of udon noodle soup:

  • A bowl = add cooked udon noodles (making udon noodles hotter by microwave it) + couple slices of Vietnamese ham + a couple slices of cooked pork loins + 1 cooked pork leg + soup
  • Add a little bit of everything (sliced/chopped scallion + cilantro + dried shallot + black pepper)
  • Serve but don’t forget squeeze some lime, add some slice of hot chili, add some bean sprout (optional)

Enjoy your winter hot udon noodle soup from FoodNetBay team!


Posted by on January 15, 2015 in RECIPES / ARTICLES, Xuan Hong's Cooking Shows

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