We’ve always been captivated by Banh Canh Gio Heo, a hearty Vietnamese noodle soup that brings bold flavors to the table. Hailing from the bustling streets of Vietnam, this comforting dish features thick udon-like noodles simmered in a rich broth with tender pork knuckle, making it perfect for cozy family meals.
What we adore most is how it balances simplicity with depth, drawing on traditional ingredients that create an irresistible aroma. Whether you’re new to Vietnamese cuisine or a longtime fan, we’ll guide you through this easy recipe to recreate its authentic taste at home.
Ingredients
To recreate our Banh Canh Gio Heo at home, we gather fresh, high-quality ingredients that form the foundation of this comforting Vietnamese noodle soup. Below, we list them in the order they are typically used, with precise measurements and prep notes for accuracy and ease.
Main Protein and Noodles
- 1.5 kg pork knuckle: We recommend bone-in for richer flavor; clean thoroughly and parboil to remove impurities before simmering.
- 500 g banh canh noodles: These thick, udon-like rice noodles provide the soup’s signature texture; if unavailable, substitute with fresh wheat noodles and cook separately to al dente.
Broth Base
- 2 liters water or pork stock: Use homemade stock if possible for depth; bring to a boil then simmer with the pork.
- 1 large onion, peeled and halved: Adds sweetness; char lightly for enhanced aroma.
- 4 cloves garlic, minced: Freshly crushed for a pungent base that infuses the broth.
Vegetables and Aromatics
- 200 g daikon radish, peeled and sliced: Cut into 2-inch pieces to absorb flavors and provide a subtle crunch.
- 2 carrots, peeled and chopped: Dice into 1-inch chunks for natural sweetness that balances the soup’s savoriness.
- 1 thumb-sized piece of ginger, sliced: Freshly grated for a zesty kick; remove after cooking to prevent overpowering other flavors.
Seasonings and Garnishes
- 4 tablespoons fish sauce: A staple in Banh Canh Gio Heo; adjust to taste for umami without excess saltiness.
- 2 tablespoons sugar: We prefer granulated for controlled sweetness; dissolve early in the broth.
- 1 teaspoon salt: Kosher variety for better control; season the broth after tasting.
- Fresh herbs: 1 bunch green onions, chopped, and 1 handful cilantro leaves for a bright, herbaceous finish.
- Optional toppings: 2 tablespoons fried shallots and sliced chili for added crunch and heat; prepare just before serving.
Tools and Equipment
To bring our Banh Canh Gio Heo recipe to life, we rely on a few essential tools and equipment that make preparation efficient and safe. These items help us handle the ingredients—from simmering the rich broth with pork knuckle to serving the final dish with its signature noodles and fresh herbs.
Essential Kitchen Tools
We recommend gathering the following tools, organized by their primary use in the recipe:
- Large Stockpot (at least 6 quarts): This is crucial for boiling the broth base, including the 1.5 kg of bone-in pork knuckle and 2 liters of water or pork stock, to achieve a deep, flavorful simmer without overflow.
- Chef’s Knife: Ideal for precisely chopping vegetables like daikon radish, carrots, and ginger, ensuring even pieces that enhance the broth’s aroma and texture.
- Cutting Board: A sturdy, non-slip board to support safe and efficient prep work when handling fresh ingredients such as garlic and herbs.
- Strainer or Colander: Used to drain and rinse the 500 g of banh canh noodles, preventing them from becoming gummy and maintaining their thick, udon-like quality.
- Ladle: Perfect for serving the hot broth and noodles into bowls, allowing us to portion out the soup’s comforting layers of flavor with ease.
- Measuring Cups and Spoons: Essential for accurately measuring seasonings like fish sauce, sugar, and salt, which balance the dish’s taste profile.
- Tongs or Slotted Spoon: Helpful for safely removing the pork knuckle from the pot once it’s tender, ensuring we capture every bit of that rich flavor.
With these tools in hand, we’re set to transition smoothly from preparing ingredients to cooking our authentic Banh Canh Gio Heo.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through preparing Banh Canh Gio Heo step by step to achieve an authentic Vietnamese noodle soup bursting with rich flavors and comforting aromas.
Prep the Ingredients
First, we prepare the pork knuckle by rinsing 1.5 kg of bone-in pork knuckle under cold water to remove any impurities then patting it dry with paper towels. Next, we peel and chop 1 medium daikon radish and 2 large carrots into 2-inch pieces for added sweetness and texture in the broth.
We then char 1 large onion over an open flame or under a broiler until the skin blackens for that smoky depth—be sure to peel and quarter it afterward. Mince 4 cloves of garlic and grate a 2-inch piece of ginger to release their pungent essences. For seasonings, measure out 3 tablespoons of fish sauce, 2 tablespoons of sugar, and 1 teaspoon of salt to balance the savory and sweet notes.
Finally, we wash and roughly chop fresh herbs like cilantro, green onions, and Thai basil for garnishing, along with slicing any optional toppings such as fried shallots or chili peppers to enhance the soup’s vibrant finish.
Cook the Broth
We start by heating a large stockpot over medium-high heat and adding the prepared pork knuckle to sear for 5 minutes until it develops a golden crust, locking in its tender juices. Once seared, we pour in 2 liters of water or pork stock and bring it to a rolling boil, skimming off any foam that rises to keep the broth clear and flavorful.
Next, we add the chopped daikon, carrots, charred onion, minced garlic, and grated ginger, reducing the heat to a gentle simmer for 1.5 to 2 hours. As the broth cooks, the kitchen fills with an irresistible aroma of ginger-infused pork and vegetables, creating a rich, savory base—stir occasionally and taste to adjust with fish sauce, sugar, and salt for that perfect umami balance.
Prepare the Noodles
In a separate pot, we bring a large volume of water to a boil and add 500 g of banh canh noodles, stirring gently to prevent clumping. Cook for 5-7 minutes until the noodles reach a chewy, udon-like texture that absorbs the broth’s flavors without becoming mushy.
Once done, we drain the noodles using a strainer and rinse them under cold water to stop the cooking process and maintain their springy consistency—toss with a touch of oil if needed to keep them from sticking together.
Assemble the Soup
We begin by ladling the hot broth into serving bowls, ensuring each one gets generous chunks of tender pork knuckle, daikon, and carrots for a hearty bite. Add the prepared noodles to the bowls, then top with fresh herbs like chopped cilantro and green onions for a burst of crisp, aromatic freshness.
Finally, we garnish with fried shallots and sliced chili for extra crunch and heat, serving the soup immediately to savor its steamy warmth and layered flavors—encourage guests to mix everything together for the full experience of Banh Canh Gio Heo.
Make-Ahead Instructions
One of the beauties of Banh Canh Gio Heo lies in its flexibility, allowing us to prepare components ahead of time without sacrificing that comforting, aromatic broth or tender pork knuckle. By planning ahead, we ensure a quicker assembly process while preserving the dish’s rich flavors and textures. Let’s break down the key steps for making this Vietnamese noodle soup more convenient.
Preparing the Broth in Advance
We can streamline our cooking by making the broth up to 2 days ahead. Start by searing the pork knuckle in a large stockpot over medium heat until golden brown. Add 2 liters of water or pork stock, along with the charred onion, minced garlic, daikon radish, carrots, and ginger. Simmer for 1.5 to 2 hours until the broth is flavorful and the pork is tender. Once cooled, strain the broth to remove solids and store it in airtight containers in the refrigerator. This method keeps the broth’s depth intact, ready for reheating when we assemble the soup.
Prepping Ingredients Ahead
To save time on the day of serving, we recommend preparing vegetables and seasonings in advance. Chop the daikon radish, carrots, and any fresh herbs like cilantro or green onions, then store them in sealed bags in the fridge for up to 24 hours. For the pork knuckle, if we’ve already cooked it as part of the broth, shred or slice it after cooling and refrigerate it separately. Banh Canh noodles should be cooked fresh to maintain their signature springy texture, but we can measure out portions ahead—simply boil them right before serving to avoid sogginess.
Storage and Reheating Tips
Proper storage is key to keeping our Banh Canh Gio Heo tasting fresh. Here’s a quick guide for storage times and methods:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Broth | Airtight container in fridge | Up to 2 days | Gently reheat on the stove over low heat, stirring occasionally to restore warmth without boiling. |
| Cooked Pork Knuckle | Sealed container in fridge | Up to 2 days | Warm in the broth or microwave for 1-2 minutes until heated through, ensuring it remains juicy. |
| Prepped Vegetables | Sealed bags or containers in fridge | Up to 1 day | Use directly from the fridge for a crisp, fresh addition to the soup. |
By following these steps, we maintain the vibrant aromas and hearty comfort of Banh Canh Gio Heo, making it easier to enjoy this authentic Vietnamese delight any day of the week.
Conclusion
We’ve loved sharing this Banh Canh Gio Heo recipe with you, as it’s a fantastic way to bring authentic Vietnamese flavors into your kitchen. It’s a dish that warms the soul and impresses with its simplicity and depth.
Now it’s your turn to dive in and create your own version—we’re confident you’ll savor every comforting bite and make it a staple in your home cooking. Let’s keep exploring global cuisines together!
Frequently Asked Questions
What is Banh Canh Gio Heo?
Banh Canh Gio Heo is a traditional Vietnamese noodle soup featuring thick, udon-like noodles in a rich broth with tender pork knuckle. It’s a comforting dish that combines simple ingredients for a flavorful, aromatic meal, appealing to both beginners and Vietnamese cuisine enthusiasts.
What are the key ingredients for Banh Canh Gio Heo?
Essential ingredients include 1.5 kg of bone-in pork knuckle for rich flavor, 500 g of banh canh noodles for texture, and a broth base of 2 liters of water or pork stock with charred onion, garlic, daikon radish, carrots, and ginger. Season with fish sauce, sugar, and salt, and finish with fresh herbs and optional toppings like fried shallots.
What tools do I need to make Banh Canh Gio Heo?
You’ll need a large stockpot for the broth, a chef’s knife and cutting board for prep, a strainer for noodles, a ladle for serving, measuring cups and spoons for seasonings, and tongs for handling pork. These ensure safe and efficient cooking.
How do I prepare Banh Canh Gio Heo step by step?
Start by prepping ingredients: rinse pork knuckle, chop vegetables, and measure seasonings. Sear the pork, add stock and aromatics, then simmer for 1.5-2 hours. Cook noodles separately, rinse, and assemble by ladling broth into bowls with noodles and garnishes for a fresh, hearty soup.
Can I make Banh Canh Gio Heo ahead of time?
Yes, prepare the broth up to two days in advance by searing pork knuckle, simmering with aromatics, and straining. Store in airtight containers in the fridge. Prep vegetables and seasonings ahead to save time, making it easy for busy days while keeping flavors fresh.
How should I store and reheat Banh Canh Gio Heo?
Store the broth and components separately in airtight containers in the refrigerator for up to two days. To reheat, warm the broth on the stove over low heat, adding a splash of water if needed, and briefly boil noodles fresh to maintain texture and flavor.