Bánh Canh (Banh Canh Noodles)

RECIPE: Bánh Canh (Banh Canh Noodles)



2 cups Tapioca Starch

1 1/2 Rice Flour

1/2 teaspoon Salt

1 1/4 cup Boiling Hot-Water


Making Bánh Canh

Place tapioca flour, rice flour and salt in a mixing bowl and mix it well.  

Pour boiling water into flour slowly (make sure the water is boiling. Hot water will not work).  Use a spatula to mix it up since the flour is very hot and it can burn your hands. Knead flour while the flour is still hot until dough is soft and it doesn't stick to your hands and the mixing bowl.  

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.

Wrap dough in a plastic wrap then aluminum foil to keep dough from drying out. Let it rest for about 10 minutes. 

On a clean work surface, dust a little flour and take your dough mixture out and roll it flat. Cut it into thin stripes and separate noodle strings with a little bit of flour immediately to prevent from sticking together.

To speed up the cutting process, dust flour on the surface of flatten dough, fold it up and cut. 

Noodles can be stored in the fridge for a few days or in the freezer for a long time.

When making bánh canh soup, bring a pot of water to a boil. Add the raw noodles into the boiling water. Cook for a few minutes until the noodles become transparent and float to the surface. Drain and rinse. The purpose of cooking the noodles before adding to the broth pot is to prevent the broth from turning cloudy and viscous due to excess flour.

Have fun making it!