DaoThi Anh Dao is Luca's wife and is Vietnamese. She loves Vietnamese cuisine and shows us how to prepare it at home in Italy.

Vietnamese Cuisine: Bánh canh sườn bò, Spaghetti Soup, the Recipe.
“Bánh canh” is a rustic dish, typical of Asia, consisting of thick noodles usually made from wheat flour, rice flour, and tapioca. I buy them at ethnic or Chinese shops in Genoa, or if I can’t find them, I can use udon noodles instead.
In this case, I used a typical Italian noodle: pici (typical Tuscan pasta), which had a similar consistency.

If you’re curious about this recipe or Vietnamese food in general, please leave me a comment or scroll to the bottom of the site to read what other visitors have written.

Ingredients

(serves two)

– One 220g package of Bánh canh (or udon noodles, in this case pici);
– 300g boiled beef;
– 100g dried shrimp powder;
– 1 carrot;
– 1 celery stalk,
– 1 white radish;
– 1 large purple onion;
– 3 garlic cloves;
– Ginger;
– Sliced ​​shallots;
– A few coriander leaves;
– Lemon;
– Chili pepper;
– Olive oil;
– Cashews;
– Seasonings: fish sauce, salt, sugar, glutamate, and ground pepper.

Preparation

Boil the spaghetti in a pot of boiling water, and when it’s almost done, remove it and drain it under cold water.
In a pot, briefly boil the beef with the ginger. Once the sauce has foamed, remove the meat and rinse it under running water. This is always done in Vietnam, but my husband has told me several times that he’s never seen it done in Italy.
Now let’s prepare the broth.
Place the oil in a pot and add the cashews, toasting them lightly, then remove them.
Next, add the thinly sliced ​​purple onion and the garlic. Then add all the dried shrimp and mix well.
I like to add dried shrimp to sweeten the water, but if you don’t like the taste of shrimp, you don’t need to add them.
Continue, adding about 1.5 liters of water and bringing to a boil. Add the beef and reduce the heat.
Add 1/2 teaspoon salt, 1 tablespoon sugar, and 1 teaspoon MSG.
Skim regularly.
Cook the meat for about 7-10 minutes, then add the radish, carrot, celery, and red onion and cook for another 25-30 minutes.
Now I separate the broth from the meat and vegetables (which I’ll use for another meal), and so that the Bánh Cánh absorb the flavor of the broth, I cook them for another 7 minutes.
Then I put the broth with the Bánh Cánh in a bowl and add some coriander leaves, lemon juice, ground pepper, onions, garlic, and fried garlic (which I always prepare separately to add to my recipes).
Serve with a cup of chili sauce on hand.

And here’s the dish, ready to enjoy:

Vietnamese cuisine: Bánh canh sườn bò, soup with spaghetti, the recipe – Cuisine vietnamienne : Bánh canh sườn bò, soupe aux spaghettis, la recette – Cocina vietnamita: Bánh canh sườn bò, sopa con espaguetis, la receta – Cozinha vietnamita: Bánh canh sườn bò, sopa com esparguete, a receita – Vietnamesische Küche: Bánh canh sườn bò, Suppe mit Spaghetti, das Rezept – CẨm thực Việt Nam: Bánh canh sườn bò, súp mì spaghetti, công thức

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