How to make Homemade Bánh Canh (Thick Vietnamese Noodles)

If you’ve ever had a steaming bowl of bánh canh at a Vietnamese restaurant, you know how comforting and satisfying this thick noodle soup is. The chewy, silky noodles, rich pork hock, and savory broth come together for the ultimate cozy meal. While many people use store-bought noodles, making homemade bánh canh noodles is easier than you think—and totally worth it!

For this version, we’re keeping things simple by using premade chicken stock to save time while still getting a deliciously deep flavor. Let’s get into this homemade bánh canh noodle soup recipe that’ll make you feel like you’re back at a street-side eatery in Vietnam!

Why You’ll Love This Recipe

✅ Homemade noodles – Nothing beats the fresh, chewy texture of hand-cut noodles!
✅ Easy broth shortcut – Using premade chicken stock speeds up the process without sacrificing taste.
✅ Rich & flavorful – Pork hock adds depth, while the noodles soak up all the goodness.
✅ Customizable – Swap out the protein or add toppings like shrimp, quail eggs, or fresh herbs.

Ingredients

For the Homemade Bánh Canh Noodles:

• 1 ½ cups tapioca starch
• ½ cup rice flour
• ½ cup hot water (plus more if needed)
• ¼ tsp salt
• 1 tbsp vegetable oil

For the Broth:

• 1 pork hock, cut into pieces
• 6 cups premade chicken stock
• 4 cups water
• 1 yellow onion, halved
• 1 tbsp fish sauce
• 1 tbsp rock sugar (or regular sugar)
• 1 tsp salt
• ½ tsp black pepper

For Garnish & Toppings:

• Fried shallots
• Fresh cilantro & green onions, chopped
• Lime wedges
• Chili oil or fresh chilies

Servings, Prep & Cook Time

• Servings: 4-6
• Prep Time: 30 minutes
• Cook Time: 1.5 hours
• Total Time: 2 hours

How to Make Vietnamese Bánh Canh with Pork Hock

Step 1: Make the Homemade Bánh Canh Noodles

1. In a mixing bowl, combine tapioca starch, rice flour, and salt.
2. Gradually pour in hot water, stirring quickly to form a dough.
3. Add vegetable oil and knead until the dough is smooth. If it’s too dry, add a little more water.
4. Roll out the dough on a floured surface to about ¼-inch thick.
5. Use a sharp knife or pizza cutter to slice into thick noodles.
6. Dust with extra tapioca starch to prevent sticking and set aside.

Step 2: Prepare the Pork Hock & Broth

1. Bring a pot of water to a boil and add the pork hock. Boil for 5-7 minutes, then drain and rinse under cold water.
2. In a clean pot, add chicken stock, water, pork hock, onion, and garlic.
3. Bring to a boil, then reduce heat to a gentle simmer.
4. Add fish sauce, sugar, salt, black pepper, and turmeric powder.
5. Cover and let simmer for 1.5 hours, skimming off any impurities.

Step 3: Cook the Noodles

1. Bring a separate pot of water to a rolling boil.
2. Add the fresh bánh canh noodles and cook for 3-5 minutes, until they float.
3. Drain and rinse under cold water to prevent sticking.

Step 4: Assemble & Serve

1. Divide the noodles into serving bowls.
2. Ladle the hot broth and tender pork hock over the noodles.
3. Top with fried shallots, fresh cilantro, green onions, and black pepper.
4. Serve with lime wedges and chili oil for extra flavor.
5. Enjoy while hot!

Troubleshooting & Tips

1. My Noodles Keep Sticking Together!

• Dust with extra tapioca starch after cutting to prevent them from clumping.
• Rinse under cold water after cooking to separate them.

2. Why Is My Broth Cloudy?

• Always blanch and rinse the pork hock before adding it to the broth.
• Simmer gently—don’t let it boil too hard.

3. My Noodles Are Too Soft!

• Don’t overcook—they should be chewy, not mushy.
• Use more tapioca starch for extra chewiness.

4. Can I Use Store-Bought Noodles?

• Absolutely! If you’re short on time, use pre-packaged bánh canh noodles from the Asian market.

How to Store & Reheat

• Refrigerate noodles and broth separately for up to 3 days.
• Reheat the broth over medium heat and add fresh noodles before serving.

Variations & Customizations

• Bánh Canh Cua (Crab Bánh Canh) – Swap pork for crab meat and add shrimp!
• Bánh Canh Giò Heo (Pork Trotter Bánh Canh) – Use more pork hock for extra richness.
• Spicy Bánh Canh – Add chili oil or sate sauce for heat.

Final Thoughts

Making homemade bánh canh noodles might seem intimidating, but it’s easier than you think and so worth it! Pairing the chewy, silky noodles with a rich pork hock and chicken stock broth makes for a comforting, satisfying meal.

Try it out and let me know how it turns out. Happy cooking! 🍜

How to make Homemade Bánh Canh (Thick Vietnamese Noodles)

Recipe by Jen H. DaoCourse: Breakfast, Lunch, DinnerCuisine: asian, viet, vietnameseDifficulty: Medium

Servings

4-6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• For the Homemade Bánh Canh Noodles:

• 1 ½ cups tapioca starch

• ½ cup rice flour

• ½ cup hot water (plus more if needed)

• ¼ tsp salt

• 1 tbsp vegetable oil

• For the Broth:

• 1 pork hock, cut into pieces

• 6 cups premade chicken stock

• 4 cups water

• 1 yellow onion, halved

• 1 tbsp fish sauce

• 1 tbsp rock sugar (or regular sugar)

• 1 tsp salt

• ½ tsp black pepper

• For Garnish & Toppings:

• Fried shallots

• Fresh cilantro & green onions, chopped

• Lime wedges

• Chili oil or fresh chilies

Directions

• Make the Homemade Bánh Canh Noodles
  In a mixing bowl, combine tapioca starch, rice flour, and salt.
  
  Gradually pour in hot water, stirring quickly to form a dough.
  
  Add vegetable oil and knead until the dough is smooth. If it’s too dry, add a little more water.
  
  Roll out the dough on a floured surface to about ¼-inch thick.
  
  Use a sharp knife or pizza cutter to slice into thick noodles.
  
  Dust with extra tapioca starch to prevent sticking and set aside.
  
• Prepare the Pork Hock & Broth
  Bring a pot of water to a boil and add the pork hock. Boil for 5-7 minutes, then drain and rinse under cold water.
  
  In a clean pot, add chicken stock, water, pork hock, and onion.
  
  Bring to a boil, then reduce heat to a gentle simmer.
  
  Add fish sauce, sugar, salt, and black pepper.
  
  Cover and let simmer for 1.5 hours, skimming off any impurities.
• Cook the Noodles
  Bring a separate pot of water to a rolling boil.
  
  Add the fresh bánh canh noodles and cook for 3-5 minutes, until they float.
  
  Drain and rinse under cold water to prevent sticking.
• Assemble & Serve
  Divide the noodles into serving bowls.
  
  Ladle the hot broth and tender pork hock over the noodles.
  
  Top with fried shallots, fresh cilantro, green onions, and black pepper. Serve with lime wedges and chili oil for extra flavor. Enjoy while hot!

Recipe Video