Banh Canh
Ingredients
- 8 oz thick tapioca noodles
- 1 lb pork hock or trotters
- 4 oz shrimp, peeled
- 2 fish cakes, sliced
- 4 quail eggs, boiled and peeled
- 1/2 cup sliced mushrooms
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 3 tbsp fish sauce
- 1 tsp sugar
- 6 cups water
Contains: shellfish, fish, eggs, soy, gluten
How it starts
- 1
Simmer the pork hock in 6 cups of water with fish sauce and sugar until the meat is tender.
- 2
Prepare the toppings by slicing the fish cakes and mushrooms, and chopping the green onions and cilantro.
+ 4 more steps in the app
Cook Banh Canh hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
