Coconut broth noodle soup (Bánh canh nước cốt dừa)


Coconut broth noodle soup (Bánh canh nước cốt dừa)
Coconut broth noodle soup (Bánh canh nước cốt dừa) is a typical dish of the Western region of Vietnam. The noodles are soft but not chewy, made from rice flour, mixed in coconut milk, which is fragrant and rich in flavor. This dish is very easy and very fast to cook, so sometimes I choose to cook this for breakfast, or for days I need to spend more time relaxing, gathering rather than being busy in the kitchen.
  • 400 - 500gr rice flour noodle
  • 500gr chicken breast bone
  • 500gr black tiger shrimp
  • 200gr pork
  • some mushrooms
  • 300 - 350ml coconut milk
  • scallion
  • cilantro
  • salt
  • ground pepper
  • 1 - 1,5l water
  1. Put chicken breast and water in a pot to cook the broth. Mince or chop the shrimps, mixed with ground pork and marinate with salt, pepper for about 10 minutes. Chop scallions and cilantro. Separate the first part of scallions after slicing. Slice mushrooms. Remove the chicken breast, add coconut milk to the broth, and continue cooking on the stove.
  2. During that time, turn on the remaining stove, put oil in the pan. Wait for the oil to heat, add chopped onion first parts and stir well. Add shrimps and pork, stir well. When the pork and shrimps are done, pour into the pot of coconut milk. Boil. Season with salt and sugar or seasoning. Put the rice flour noodle in the coconut milk pot, cook for 3 to 5 minutes until the noodles are cooked. Turn off the heat. Ladle into a bowl. Sprinkle with pepper, onion, and cilantro.
Recipe Notes
  • If you have a lot of time, squeeze coconut milk from grated coconut, it's even more delicious.
  • In addition to shrimps, meat, you can add crab or shredded chicken to your liking.
  • The broth can be cooked from chicken or pork bones. I use chicken breast bone to cook the broth because the chicken bone is very fast to be soft when boiled, which saves time in the morning.

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