Banh Canh

Banh Canh is a Vietnamese noodle soup dish made with thick and chewy tapioca noodles, served in a flavorful broth with various toppings.

Ingredients - Serves 4

In a large pot, add the pork bones and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour to make the broth.
Remove the pork bones from the pot and strain the broth to remove any impurities.
Return the broth to the pot and bring to a simmer. Add the sliced pork shoulder and cook until cooked through, about 5 minutes.
Add the shrimp to the pot and cook until pink and cooked through, about 2-3 minutes.
Season the broth with fish sauce, sugar, salt, and ground black pepper. Adjust the seasoning to taste.
Cook the tapioca noodles according to package instructions. Drain and rinse with cold water.
Divide the cooked noodles among serving bowls. Ladle the hot broth with pork and shrimp over the noodles.
Top with chopped green onions, cilantro, and bean sprouts.
Serve hot with lime wedges on the side.