• Vietnam Food Safari

Bánh canh (Fresh Vietnamese Thick Rice Noodles)


1 cup tapioca starch

1 cup rice flour

1/2 tsp salt

1 tbsp vegetable oil


In a mixing bowl, mix the rice flour, tapioca starch, and salt with 1 cup boiling hot water. Knead well until the dough is soft and non-sticky. Cover and let the dough rest for about 30 minutes to reduce the strong flour smell. Then sprinkle some flour on the working surface and use a rolling pin to roll the dough to a thickness of ¼ inch (0.5cm). Cut into 3-inch (7cm) strips.

In a stock pot heat 2 -3 L of water with 1 tablespoon of salt until boiling. In batches add the homemade noodle to the stockpot and cook until soft.

Remove Noodles and place them

into individual bowls to serve with your already made soup.