Traditional Vietnamese Recipe - Bánh canh Nam Phổ ( Nam Pho Tapioca noodle Soup )
200g Rice flour
130g Tapioca flour
200g Pureed Pork mince
300g Minced pork
200g Minced Fresh shrimp
1 Onion (Charred over gas grill until charred all over – or placed in oven to char)
5 Spring onion stalks
4 Tsp Minced garlic
3Tsp Minced shallots
3 Tsp Fish sauce
¼ Tsp Chilli powder
1 Tsp Paprika powder
2 Tsp Fish sauce
1 Tsp Annatto Oil
5 Tbsp Cooking oil
Knorr Seasoning Powder
Peel and devein fresh shrimp, then wash with diluted salt water and drain. Once drained thoughly mince the shrimp and place aside.
In a large bowl, combine the minced shrimp, with the pureed pork mince, then add 2 teaspoons of minced garlic, 2 teaspoons of minced shallot, 1 teaspoon of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon seasoning, 1/2 teaspoon pepper, 1 tsp Annatto Oil and mix well.
Then, cover the bowl with plastic wrap and place it in the fridge for 1 hour.
To make the noodles.
In a large mixing bowl, add 200g rice flour, 30g tapioca starch, 300ml water, 1/4 teaspoon salt, 1 tablespoon cooking oil, combine well with a wooden spoon. Let rest for 30 minutes.
After 30 minutes, place a medium saucepan on the stove with low heat, add the flour mixture and stir the flour for about 10 minutes until the dough thickens, turn off the heat.
Put the dough in a plastic bag and tie the bag tightly. Use scissors to cut a small corner of the dough bag. ( You can use a pipping bag if you have one)
Next, put 1 liter of water in a pot, bring to a boil, add 1 tablespoon of cooking oil, squeeze the dough into the boiling water (short pieces about 8cm long noodles), stir gently so that the dough does not stick to the pot.
When the noodles are cooked, they will float on the surface of the water. Use a wire strainer to scoop the noodles from the hot water and place into a bowl of cold water to soak for about 10 minutes, then remove noodles and drain well in a colander. Add a little oil to stop noodles from sticking.
Marinated minced pork
Marinate minced pork with 1 teaspoon minced garlic, 1 teaspoon minced shallot, 1 teaspoon fish sauce, 1 teaspoon sugar, 1 teaspoon seasoning, 1/2 teaspoon pepper, 1/4 teaspoon of chili powder.
Use a spoon to mix the mixture well and let the meat marinate for about 30 minutes to absorb the flavors.
Place a large stock pot on the stove on medium heat, add 2 tablespoons of cooking oil. Once oil is hot sauté 2 teaspoons minced shallot, 1 teaspoon minced garlic, 1 teaspoon paprika.
When onions and garlic are fragrant, add ½ Tsp of Annatto oil, marinated minced meat and stir-fry for about 15 minutes until the meat is cooked.
Then add 3 liters of water, along with 1.5 teaspoons of fish sauce, 1 charred Whole Onion, and cook until the water boils, then reduce the heat to low and remove the foam to make the broth clearer.
Season the broth with 2 teaspoons of salt, 2 tablespoons of seasoning, 2 tablespoons of sugar, stir well to dissolve the seasoning, season to taste.
Form shrimp mixture into evenly shaped 2cm balls using wet hands
Slowly add the shrimp balls to the broth.
Stir 100g of tapioca starch with 1/2 cup of water and then slowly add it to the pot of broth, turn on high heat to bring the broth to a boil again, add the noodles and cook for about 10 more minutes, then turn off heat.
In five serving bowls, add the soup and top with chopped spring onions and serve with spicy chili sauce.