Vietnamese pork noodle soup (Bánh canh recipe)

VIETNAMESE FOODY
10Ingredients
Seconds

Ingredients

US|METRIC
  • 1 yellow onion (large, unpeeled)
  • 4 pounds bones (pork neck)
  • 1 pork (2- to 3-pound, knuckle, preferably from the front leg, cut crosswise into 6 slices each about ½ inch thick, ask your butcher to do this)
  • fish sauce
  • kosher salt
  • 14 ounces noodles (dried bánh canh, 1 pound fresh udon noodles, or fresh homemade bánh canh noodles Garnishes)
  • thai basil (sprigs)
  • mung bean sprouts
  • scallions (Thinly sliced, white and light green parts only)
  • chopped fresh cilantro (Coarsely)
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