Bánh canh – Vietnamese Thick Noodle Soup Recipe

Full recipe at (Xem cong thuc day du tai) danangcuisine.com/?p=592
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METHOD 1 (Yields: 2-3 bowls)
1 cup rice flour
1 cup tapioca starch
1 cup boiling hot water
½ tsp salt
METHOD 2 (Yields: 2-3 bowls)
1 cup rice flour
1 ½ cup water
1 tbsp vegetable oil
½ tsp salt
1 cup tapioca starch
** You can buy the tool (Potato ricer) here amzn.to/Zxtq96

Making coloring oil from annatto seed
Heat ½ cup oil
2tbsp annatto seeds

BROTH – Banh canh cha ca
1kg pork bones
400g fish cake
1 small onion
spring onion, Vietnamese mint rau ram

BROTH – Banh canh cua
Ingredients: serves 4
500g crab meat
500g crab chunks
200g prawn peeled and deveined
1 kg pork bones to make pork broth (or chicken broth)
spring onion/ Vietnamese mint rau ram.

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