Banh Canh- Vietnamese Noodle Soup

I am starting a new series in the blog, and considering the sign of the times, it might take me a little longer.  My research coincides with cooking dates with my mother in law.  As you can expect, the recipes will be rough, and I have to keep up and guess some measurements as these are the science of tradition and taste as opposed to exactness.

Our first recipe has many types and variations, so the version we cooked is her family's recipe.  I had to guess and write quickly because time was of the essence.  Not really, but it seemed like we were in a rush.  However, the aromas made time stand still.

Soup and Dumplings

2 pounds pork bones (cleaned)

2 T ginger, crushed

2 pounds shrimp

2 1/2 cup onion, small dice

1 egg

salt, pepper, fish sauce

1 1/2 cups oil

2 t cayenne

2 T shrimp paste

cilantro, chopped

green onions, chopped

yellow onions, julienned

Noodles

1/2 pound rice flour

1/2 tapioca starch

2 T glutinous rice flour

warm water

Make pork stock by adding about one gallon of cold water, pork bones, and ginger and simmer for at least 2 hours.  While that is cooking, in a food processor, puree one pound shrimp, 1/2 cup onion, one egg, salt, pepper, fish sauce to taste.  This should make a beautiful shrimp paste.  Remove and place in a bowl and keep it cold.  Also, this is when you can make the noodles, see below.  In a separate pot, heat the oil, and when it is almost smoking, fry two cups onion until light brown then add the cayenne.  This should infuse the oil to a nice red hue.

 

How to make noodles-  In a mixing bowl, add half the dry ingredients.  Slowly add warm water and mix until it forms a firm ball.  Knead the dough for a few minutes until it is a very smooth ball.  Let it rest.  Repeat with the rest of the dry ingredients.  You should have two perfectly smooth spheres.

Cut a ball in half and put a small amount of flour on a cutting board.  Roll out the ball to about a quarter inch thickness and slice into noodles.  Repeat until all the dough is cut into noodles.  Do not roll it too thin as the noodles will break.  This is a thick noodle soup.

Add about two or three cups of pork stock to the onion chili oil (pending your size of pot).  There should be enough liquid to poach the dumplings.  When the stock comes up to a boil, begin adding the dumplings.  Using two spoons, dip them in water and scoop enough filling to form a quenelle (or a football) and spoon it into the stock.  Use all the filling.  While the dumplings cook, mix the shrimp paste with a little water turning it into a slurry.  Strain the slurry and add the liquid to the stock.  Toss the remnants in the strainer.  Add the rest of the stock to the pot with the dumplings and let it simmer.  Return it back to a boil and begin adding the noodles.  Once the noodles are cooked, add the rest of the shrimp.  When the shrimp cook, shut it off and eat!  Garnish the soup with the cilantro, green onion, and onion mixture.  If you want more spice, add chili paste or fresh chilis.

Dumplings/Hue Fried Rice

Sitting around the dinner table with friends and family leads to great stories and wonderful times. During these evenings, I enjoy making various dumplings which allows everyone can sit back and share the meal and fun while snacking on a parcel of goodness.

These are more traditional Chinese dumplings, as the Vietnamese style dumplings are usually made with tapioca starch or rice flour. Frequently, they are wrapped in banana leaves and steamed.  I will be using gyoza wrappers and pan frying a batch, also.  Follow closely as we have two techniques and both are enjoyable!!  

I also included a very simple fried rice recipe which originates from the central Vietnamese region of Hue.  

Steamed/Fried Pork Dumplings
3 oz dried wood ear mushrooms

1.5 oz bean thread vermicelli

2 lbs. ground pork

3 shallots minced

2 tbsp fish sauce

1 tbsp light soy

2 tsp black pepper
1 pack gyoza wrappers
bowl of water

Dipping Sauce
Soy Sauce
Roasted Chili Paste

Red Oil Sauce
4 tbsp red chili oil
2-3 tbsp soy sauce
2 cloves garlic mashed
1 tbsp szechuan peppercorns
Mix all ingredients thoroughly

In a mixing bowl, combine all ingredients. Place 1 tbsp of filling in each wrapper, and rub the edge with water then pinch closed.  When all dumplings are filled, place them in a steamer and cook for about 10 minutes.   Mix soy and chili paste and dip dumplings.  ENJOY!!!

Alternative method- Fill wrappers with 1 tbsp of filling and fold in half.  Add 1/4 cup of canola oil in a skillet and place on medium heat.  When the oil is nice and hot, add a few dumplings and pan fry until golden brown.  Repeat until all dumplings are cooked.

Potstickers- Place a medium pan on med-high heat.  When it is hot, lightly coat with oil, add about 6-8 dumplings.  Let them brown for a minute, then add 1/2 cup of water and cover.  Steam for another 2-3 minutes.  Repeat until all dumplings are cooked.

Hue Fried Rice

3 cups cooked rice

Shrimp blend

3 tbsp dry shrimp (soak in water for about 30 minutes)

2 shallots, minced

2 cloves garlic, minced

1 Thai chili, minced

1 stalk lemongrass, minced

Pulse in a food processor or blend well in a mixing bowl to form a nice paste

1 tbsp sesame oil

1 onion, diced

2 tbsp water or stock

3 tbsp nuoc mam

fried shallots, herbs (basil, mint, Vietnamese coriander, cilantro)

In a hot wok or skillet, add oil and onions.  Stir fry until soft, add shrimp blend and stir fry until fragrant.  Add the rice and toss until the blend is well incorporated.  When the rice is coated with the shrimp mixture add water and nuoc mam.  Toss until it is thoroughly mixed and hot.  Serve topped with fried shallots and fresh Vietnamese herbs.