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Bánh Canh Nam Phổ is a distinctive delicacy of Ancient Hue. When mentioning Bánh Canh Nam Phổ, people immediately think of the people of Hue due to the intricate, meticulous, and skillful process required to make this dish, much like the people themselves.
Delicious Bánh Canh Nam Phổ
People from Hue always take great pride in the renowned delicacy that has been famous for generations - Bánh Canh Nam Phổ. The name originates from Nam Phổ, a village in Phú Vang district, Thừa Thiên Huế province. For hundreds of years, Bánh Canh Nam Phổ has been a cherished tradition of the people of Nam Phổ. The exact origins of this delicacy are unknown, but many families in Nam Phổ have been selling Bánh Canh for 3 to 4 generations.
This humble dish is meticulously crafted, time-consuming, and requires intricate preparation. The noodle strands are made from a blend of rice flour and tapioca starch in a ratio of '3 rice - 1 tapioca'. Instead of being kneaded and sliced like other types of noodle soup, the dough undergoes a fermentation process. Once properly fermented, it is then thoroughly beaten. The dough is then placed in clean nylon bags and squeezed into a pot of boiling water.
The broth for Bánh Canh Nam Phổ is derived from broth of boiled shrimp and fresh crab, imparting a natural sweetness. The filling consists of pork belly and shrimp, both freshly prepared. The shrimp are sourced from the estuaries, ensuring freshness and a rich, sweet flavor. Everything is meticulously cleaned, minced, formed into small balls, and cooked into a thick mixture. The combination of shrimp and pork belly creates a vibrant brick-red color, visually enticing and tantalizing to the taste buds. It must be acknowledged that this unique dish of shrimp cake is truly exquisite and distinctive. When the dough in the pot is almost cooked, the shrimp and meat balls are added. Once the bottom of the pot begins to bubble, the cook must adjust the heat to maintain the desired temperature for the dish.
Shrimp, crab, and pork intermingle to create an enticing hue for the bánh canh dish
It’s not just the aroma that captivates; a bowl of bánh canh is truly appealing with the white hue of the noodles intertwined with the filling of shrimp, crab, and pork, and the lush green of scallions. When served, remember to mix in a bit of fish sauce with green chili, and a few sprigs of cilantro. The rich flavors of the shrimp, crab, and pork combined with the scallions blend harmoniously with the bánh canh noodles, creating the distinctive taste of Hue’s imperial city bánh canh.
Bánh Canh Nam Phổ is increasingly gaining popularity due to its fragrant, rich, and delicately nuanced flavor, reminiscent of the soul of the Ancient Capital.
Though simple, preparing a pot of Bánh Canh Nam Phổ requires considerable skill, from the meticulous ingredient selection to the noodle-making process.
Ingredients:
- 500g rice flour
- 500g fresh cassava flour
- 300g shrimp
- 300g crab
- 300g pork belly
- Spices: dried shrimp, salt, fish sauce, cooking oil, pepper, MSG, shallots, scallions, chili powder, red chili, annatto seeds or annatto oil.
How to make Bánh Canh Nam Phổ:
Step 1: Prepare the batter: 1 cup rice flour + 1.5 cups water, mix well. Let sit for a while until the flour is fully dissolved.
Step 2: Boil shrimp and crab. Use the broth to make the soup base. Remove the shrimp and crab, peel the shrimp and chop the meat finely. Mix the crab with finely chopped shallots to create color for the dish. Finely mince the pork. Mix finely chopped shallots, shrimp, crab, and pork together and season with the spices.
Step 3: After grinding the rice into flour, transfer it to a pot and cook over low heat, stirring continuously until it thickens. When the flour becomes slightly sticky and cloudy, remove from heat.
Step 4: Squeeze the cassava flour out until it becomes crumbled. When the rice flour is slightly sticky, remove the pot and gradually add portions of cassava flour, mixing evenly.
Step 5: Scoop the mixed batter into a nylon bag, cut the corner, and squeeze into a pot of boiling water to cook the noodles. When the noodles rise to the surface, gently flip them over, then remove, drain excess water, cover, and let the dough continue to expand. (If cooking in large batches, strain excess water and cook in multiple rounds to avoid soggy noodles.)
Step 6: Prepare the broth: Add a bit of water to the pot containing the leftover sticky rice flour residue to remove any remaining starch and shrimp-crab broth. Add the shrimp-crab meat, then season with salt, MSG, fish sauce, thinly sliced shallots, and sautéed shallots until golden brown. Next, add the previously sautéed crab paste to add color to the dish, then add the noodle strands into the broth.
The bowl of Bánh Canh Nam Phổ boasts the distinctive red color of cashew nuts, with a hidden rich broth containing crab and shrimp meat, accompanied by slices of chopped chili, finely chopped scallions, and a few sprigs of cilantro for a delightful aroma. Bring it out and enjoy with your family.
The most delicious Bánh Canh Nam Phổ is found in a clear broth with the characteristic flavor of Huế.
When visiting the dreamy city of Huế, don't forget to stop by the eateries to savor this delicious Bánh Canh Nam Phổ!
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