Bánh Canh Sườn Recipe

Lastest Updated April 19, 2024
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Vietnamese thick noodle soup with pork ribs (or Banh Canh Suon) is a broth-based dish featuring thick, chewy noodles in Vietnamese cuisine. Banh Canh Suon usually comes with a light broth, mainly coming from boiling the ribs for a long time.

Allow me to unveil the secret of Vietnamese Banh Canh Suon while also letting you know which tools and ingredients to create the recipe. Furthermore, I will also introduce you to the cooking methods, storage techniques, and a few Vietnamese serving suggestions.

Let’s head to your kitchen and let the cooking begin!

Thick Noodle Soup With Pork Ribs

What Is Banh Canh Suon?

Banh Canh Suon is a Vietnamese soup dish featuring thick noodles with pork ribs and many toppings. Commonly, Banh Canh refers to the thick noodles alone, which can be made into various Banh Canh dishes by employing different toppings like snakehead, crab, or pork knuckles.

Typically, the Banh Canh noodles are made of rice flour or tapioca, giving them a chewy texture. Most often, locals will keep the noodles fresh at room temperature and only blanch them in hot water for serving.

In addition, each Vietnamese region has its own way of interpreting Banh Canh Suon, either by the seasonings or the noodles’ composition. For example, the Trang Bang region has a Banh Canh version made from a special type of rice that can help the noodles last two or three days.

But regardless of what Banh Canh version you choose, the cooking tools are familiar in any kitchen.

Vietnamese Thick Noodle Soup With Pork Ribs

What Tools to Create Banh Canh Suon?

Here are the needed utensils for making Banh Can Suon: an electric grill, a cooking pot, and a ladle. Of course, you will also need basic tools like a knife, a chopping board, tongs, and a slotted spoon to pull off a perfect Banh Canh Suon.

  • Electric grill: For grilling the onion, give the Banh Canh Suon a smokey profile.
  • Cooking pot: You will need a big cooking pot to hold all the broth and ingredients.
  • Ladle: For mixing the ingredients and stirring the broth evenly.
  • Knife: Any sharp knife will do great at slicing and chopping the ingredients.
  • Chopping board: Provide a sturdy working surface for chopping up the ingredients.

Optional Tools:

  • Tongs: For transferring sizable ingredients like onion or ribs.
  • Slotted spoon: A great tool for blanching thick noodles.

The next step is preparing the Banh Canh Suon ingredients.

Tools To Create Banh Canh Suon

What Ingredients Are Needed for Making Banh Canh Suon?

To prepare the ingredients of Banh Canh Suon, you need to get pork ribs, thick noodles, straw mushrooms, pork sausage, and vegetables to serve with broth. For the broth profile, I suggest a simple combination of water with white radish, onion, herbs, and spices.

  • Fresh thick noodles: Various thick noodles are made from different flour variants, so you can pick whichever suits you best. However, you need to follow the package instructions if you’re using the dried thick noodle version.
  • Straw mushrooms: Other mushrooms can fit the bill of Banh Canh Suon, but straw mushrooms provide a lovely crunch and not an overly earthy profile.
  • Lettuce, bean sprout, green onion, coriander: For adding extra green and texture to the Banh Canh Suon.
  • Pork sausage and deep-fried cinnamon-flavored pork sausage: Add extra protein and texture aside from the pork ribs. You can also use Vietnamese pork balls or blood cake as toppings.
  • Salt, soup powder, sugar, cashew nut oil, tapioca starch: For adjusting the flavor profile.

For Making the Broth:

  • Pork ribs: You can use various pork ribs that are chopped into bite-sized pieces. Also, using pork knuckles is another option for a fattier recipe.
  • White radish and onion: Provide natural sweetness and smokiness to the broth base.
  • Ginger, green onion and coriander roots: The mixture adds an herbal touch to the broth.
  • Freshwater: The main base for cooking the broth with other elements to create a tasty Banh Canh Suon.

How to Cook Banh Canh Suon?

To cook Banh Canh Suon, all you need is to prepare the right ingredients before processing the elements and presenting the dish. Since Banh Canh Suon is a broth-based recipe, you will spend most of the time nailing the flavor of the broth.

Step 1: Prepare The Ingredients

Wash the vegetables and ribs before draining them.

Cut the roots of green onion and coriander to cook with the ribs.

Cut the pork sausages into slices.

Then, place the onion and ginger inside the electric grill for 15 minutes at a temperature of 4050F/2000C.

Onion and Ginger Inside The Electric Grill

For the white radish, cut it in half or into three equal parts. Also, you can slice the straw mushrooms in half so they can soak up the broth while cooking.

Slice The Straw Mushrooms

Step 2: Process The Ingredients

There are 2 main steps, including blanching and boiling the pork ribs.

Blanching The Ribs

Blanch the ribs in boiling water for 1 – 2 minutes. Then, wash the ribs again to clean them from the smell and scum.

Blanching The Ribs

Boiling The Ribs

After washing the blanched ribs, boil them with 0.92 gallons (3.5 liters) of water with white radish, ginger, roots of green onion and coriander, and shallot. Boil the broth and rib at a medium-low temperature for 45 minutes.

Boiling The Ribs

Make sure to remove the burned parts on the onion and ginger to avoid giving the broth a burnt flavor.

You also need to skim the foam formed while boiling without covering it with a lid for a clearer broth.

Skim The Foam

Remove all the vegetable elements from the broth, leaving only the ribs after 45 minutes of boiling. Begin seasoning the broth with sugar, soup powder, and salt to your own liking.

Remove All The Vegetable Elements From The Broth

Transfer the sliced straw mushrooms into the broth with cashew nut oil and cook for another 10 minutes at low heat.

Transfer The Sliced Straw Mushrooms Into The Broth

While waiting, blanch the thick noodles in boiling hot water for around 10 – 20 seconds with a teaspoon of oil to prevent the noodles from sticking.

Then, mix water with tapioca flour to incorporate the concoction into the broth. Add the tapioca mixture slowly so you can adjust the consistency to your will. Also, you need to keep stirring and maintaining a low heat while pouring in the tapioca mixture.

Mix Water With Tapioca Flour
Add The Tapioca Mixture

Step 3: Present The Dish

Place the blanched thick noodles at the bottom of the bowl, followed by pork sausage slices and ribs. Then, pour the broth over the assembled ingredients.

Sprinkle the bowl with chopped green onion and coriander with a pinch of pepper before enjoying Banh Canh Suon alongside a plate of lettuce and bean sprouts. Enjoy Banh Canh Suon with fish sauce, chili, and lime juice for the best experience.

Present The Dish

What Tips And Tricks to Make Banh Canh Suon?

To make Banh Canh Suon easier to create, try the following tips and tricks, including adjusting the spices to fit your taste bud. However, you need to be mindful of the amount of tapioca flour used to avoid over-thickening the broth.

When serving Banh Canh Suon, aside from serving raw vegetables, you can use blanch for a milder taste. Plus, you can be diverse with the topping options to produce different experiences.

Furthermore, I’d like to introduce you to the storing and reheating method of the Banh Canh Suon alongside a few more Vietnamese broth-based suggestions.

Can You Reheat Banh Canh Suon?

Yes, you can reheat leftover Banh Canh Suon broth whenever you want to enjoy the recipe. However, reheating an already mixed bowl of Banh Canh Suon is not a viable choice since the process can soften the noodles and ruin the original slightly chewy texture.

Additionally, I suggest storing leftover broth in a container with a lid in a refrigerator. It should give you an extra 2 days of storage. By using this broth, you can even make other Vietnamese noodle soups.

Reheat Banh Canh Suon

What Are Other Vietnamese Foods to Try?

There are many different Vietnamese dishes surrounding a broth base to try, like Banh Canh Gio Heo, Banh Canh Ca Loc, Pho Ga, or Bo Kho.

  • Thick Noodle Soup With Pork (Banh Canh Gio Heo): An almost identical Vietnamese noodle soup with pork hocks and shrimp. The noodles are thick and chewy, and the broth is rich and savory.
  • Thick Noodle Soup With Fish (Banh Canh Ca Loc): Another type of Vietnamese noodle soup made with thick tapioca noodles and snakehead fish. The name means “noodle soup with snakehead fish” in Vietnamese. The fish is cooked until tender, then deboned and seasoned to enjoy with the noodles.
  • Chicken Pho (Pho Ga): a Vietnamese noodle soup made with chicken, rice noodles, and aromatic spices. The name means “noodle soup with chicken” in Vietnamese. The chicken is boiled until tender, then sliced or shredded and served with the broth.
  • Vietnamese Beef Stew (Bo Kho): a Vietnamese beef stew that is cooked with various spices, herbs, and coconut water. The name means “braised beef” in Vietnamese. The beef is usually cut into chunks and marinated with numerous spices.

So besides Vietnamese-style thick noodle soup with pork ribs, let’s give some of these delicacies a try to diversify your Southeast Asian menu even more.

Enjoy A Unique Banh Canh Suon from Vietnam

It’s time to roll into the kitchen to create a brilliant bowl of Banh Canh Suon. I hope you can follow these instructions to materialize a tasty Vietnamese soup right at home. Take your time to follow the cooking methods and learn more cooking tricks when making Banh Canh Suon.

When you’re done cooking, make sure to leave a comment sharing your experience after making a Vietnamese dish. Don’t forget to share this recipe with others so they can discover many tasty Vietnamese recipes.

Bánh Canh Sườn Recipe

Vietnamese Thick Noodle Soup with Pork Ribs (Banh Canh Suon)

Making Vietnamese thick noodle soup with pork ribs (aka Banh Canh Suon) is an enjoyable experience in harmonizing the ingredients and spices. Follow along to learn how to recreate the recipe.
5 from 2 votes
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Course: Main
Cuisine: Vietnamese
Keyword: banh canh suon, Vietnamese Thick Noodle Soup with Pork Ribs
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 Servings
Calories: 606kcal

Ingredients

Ingredient list:

  • 1.76 lbs of pork ribs
  • 1.1 lbs of fresh thick noodles
  • 7 ounces of lettuce, bean sprouts, onion, coriander
  • 7 ounces of straw mushrooms
  • 3.52 ounces of pork sausages
  • 3.52 ounces of deep-fried cinnamon-flavored pork sausage

For the broth:

  • 0.92 gallons of fresh water
  • 1 medium white radish
  • 1 medium onion
  • 1 ginger
  • Green onion and coriander roots
  • 2.5 teaspoons of salt
  • 2.5 teaspoons of soup powder
  • 1.5 teaspoons of sugar
  • 1 tablespoon of cashew nut oil
  • 1 tablespoon of tapioca mixed with water

Instructions 

  • Clean the vegetables and pork ribs before draining them.
  • Cut the pork sausages into slices.
  • Grill the onion and ginger at 4050F/2000C for 15 minutes.
    Onion and Ginger Inside The Electric Grill
  • Cut the white radish in half or cut it into three parts.
  • Slice the straw mushrooms in half to cook with the broth later on.
    Slice The Straw Mushrooms
  • Blanch the pork ribs in boiling water for 1 – 2 minutes. Then, wash the ribs again with water to clean the excess scum and pork smell.
    Blanching The Ribs
  • Boil the pork ribs with 0.92 gallons of water with white radish, roots of green onion and coriander, shallot, and grilled ginger. Boil the mixture at a medium-low temperature for 45 minutes.
    Boiling The Ribs
  • Make sure to remove any burned parts on the onion and ginger to prevent infusing a burnt taste into the broth.
  • Remember to skim the foam and do not cover the pot completely with a lid to maintain a clear broth.
    Skim The Foam
  • Remove the vegetable ingredients leaving only the ribs after boiling for 45 minutes. Continue to season the broth using sugar, soup powder, and salt.
    Remove All The Vegetable Elements From The Broth
  • Continue to transfer the straw mushrooms into the broth to cook for another 10 minutes at a low temperature.
    Transfer The Sliced Straw Mushrooms Into The Broth
  • Blanch the thick noodles in boiling water for around 10 – 20 seconds with a teaspoon of oil.
  • Slowly pour the mixed tapioca flour into the broth to adjust the consistency. Stir and maintain the broth at the lowest heat level, or you can kill off the heat.
    Mix Water With Tapioca Flour
  • Present the dish with the blanched noodles at the bottom of the bowl with pork sausages and ribs. Then, pour the broth into the bowl that ideally covers the noodles.
  • Sprinkle the bowl with green onions and coriander, or serve with a plate of lettuce and bean sprouts. Serve Banh Canh Suon with fish sauce, chili, and lime juice, or go for chili sauce.
    Present The Dish

Video

Notes

  • The recipe is based on 4 servings.
  • You can adjust the seasonings accordingly to create a broth that suits your taste.

Nutrition

Calories: 606kcal | Carbohydrates: 14g | Protein: 32g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 2099mg | Potassium: 810mg | Fiber: 4g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 3mg
Richie

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

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