Bánh Canh Bột Lọc (Tapioca Noodles)


 1 bag (15 oz) Tapioca Flour

2 tablespoons Rice Flour

1 1/4 cups - 1 1/2 cups boiling Water



a Potato Ricer or a Cookie Press, click here to purchase it

a Mixer




Making Dough

In a mixing bowl, combine tapioca and rice flour and mix well. 

While the water is boiling, measure 1 1/4 cups of boiling hot-water and pour into the flour bowl. Mix flour using a paddle attachment at medium speed until all the ingredients are thoroughly combined and turned into dough. Increase to high speed if needed.  The dough should be soft.  Dough that is relatively dry will be too thick and too difficult to press through the plate.  If the dough is dried, add a little bit more of boiling hot-water to soften the dough so it can be easy to press through the plate.  Add some extra flour if the dough is too tacky.  How much water all depends upon your brand of flour, how old it is, and the temperature and humidly of the room. 

If you don't have a mixer, using your hands to knead the dough is acceptable.  My daughter is always up for kneading flour the old fashion way.  

Remove dough from the bowl and finish the kneading process by hand for a few minutes to get a satin feel to it. 


Pressing Noodles

Divide dough into 5 balls. 

Pour a little of cooking oil onto the dough balls.  The purpose of oil is to prevent dough from sticking to the potato ricer and it makes it easy to press the dough down.  

Add 1 ball of dough at a time (leave the other covered to prevent drying) into the potato ricer and press it down into the boiling broth pot.     

Repeat the process until finished.



Enjoy a bowl of bánh canh with your favorite broth and toppings. I usually serve my family this tapioca noodle soup with shrimps and crabs or fried fish patties and striped bass meat.


Ăn Ngon! Eat Well!