Bánh canh

Banh Canh is one of my mom’s signature dishes because the dough mixture for the udon is flexible as you don’t need to be exact on the ratio of the rice flour, tapioca and water. Mom says that the technique in making the dough is just as important as the recipe so make sure you watch the video.

Udon dough

• 1 cup rice flour

• 1/2 cup tapioca starch *

• 2/3 cup hot water

  for more chewy texture use 1:1 ratio of rice flour and tapioca starch instead of 2:1

Stock recipe

• 20 cups water

• jicama

• 1 large daikon

• 2 carrots

• 1 onion

• celery sticks

• 1 ginger

• 5-10 dried shrimps

• 2 tbsp. S&P

• 2 tbsp. kosher salt

• 1 rock sugar

Toppings

• 1 lbs crab meat

• 2 tbsp. annatto oil

• 1 tsp salt, pinch pepper

• 1 tbsp. green onions

• 2 cloves garlic, minced

• pork patties, sliced

Garnish

• green onions

• black pepper

• chili

Equipment used

• pastry mat

• kitchen chopper

Watch video below for more details