Bánh canh bột xắt – Bí quyết làm ngon chuẩn vị miền Nam 2021!

One of the most loved comfort foods in Vietnam is the hearty and delicious bánh canh bột xắt. This dish originated from the Southern Vietnam region and is a staple in many Vietnamese households due to its simplicity and affordability. But don’t let the simplicity of the dish deceive you, because bánh canh bột xắt is a burst of flavour in every mouthful.

Lịch Sử của Bánh Canh Bột Xắt (History of Bánh Canh Bột Xắt)

Bánh canh bột xắt came into existence in Vietnam in the early 20th century. The dish’s origins can be traced back to the French colonization period, where the French introduced the locals to the French pasta dishes, which later inspired the creation of bánh canh bột xắt. The dish became popular in the South Vietnamese region and quickly spread throughout the country.

Cách Chế Biến Bánh Canh Bột Xắt (How to Make Bánh Canh Bột Xắt)

The recipe to make bánh canh bột xắt is quite simple and easy. The dish is made from a mixture of rice flour and tapioca starch, which is kneaded into a dough before being cut into noodle-like strips. The dough is then boiled in water until the noodles become soft, chewy, and translucent.

The broth for the dish can be made from various ingredients such as pork bones, shrimp, crab, or chicken. The broth is flavoured with fish sauce, shallots, garlic, and other herbs to enhance the flavour. The broth is brought to a simmer before adding the bánh canh bột xắt noodles and your choice of protein such as pork, shrimp, or crabmeat.

Các Món Phụ Ki accompany Bánh Canh Bột Xắt (Side Dishes to Accompany Bánh Canh Bột Xắt)

Bánh canh bột xắt can be enjoyed as a stand-alone dish, but it can also be combined with a variety of side dishes to create a complete meal. Below are some of the most popular side dishes to pair with bánh canh bột xắt.

Bánh Canh Bột Xắt Tôm Thịt (Shrimp and Pork Bánh Canh Bột Xắt)

This version of bánh canh bột xắt includes pork and shrimp cooked in the broth and served with the noodles. The dish is garnished with chopped scallions and cilantro and is often served with sliced chilies and lime wedges on the side.

Bánh Canh Bột Xắt Miền Tây (Mekong Delta Style Bánh Canh Bột Xắt)

This dish originated from the Mekong Delta region and features thick bánh canh bột xắt noodles in a pork bone broth with shrimp and sliced pork. It is served with diced green onions, fried shallots, and nước chấm dipping sauce.

Cách Làm Bánh Canh Bột Xắt Miền Tây (How to Make Mekong Delta Style Bánh Canh Bột Xắt)

The recipe for bánh canh bột xắt miền Tây is similar to the traditional recipe, but the noodles are thicker and wider to absorb more flavour from the broth. The dish is also served with more garnishes and dipping sauce.

Cách Nấu Bánh Canh Bột Xắt Tôm Thịt (How to Cook Shrimp and Pork Bánh Canh Bột Xắt)

To make bánh canh bột xắt tôm thịt, start by making the broth by simmering pork bones, shrimp heads, and aromatics in a pot of water for several hours. Then strain the broth and add fish sauce, shallots, garlic, and other herbs to flavour it.

Boil the bánh canh bột xắt noodles separately for a few minutes until they become soft and chewy. Then divide the noodles into individual serving bowls, add cooked pork and shrimp on top, and pour the hot broth to fill the bowl. Sprinkle chopped scallions and cilantro on top, and serve with sliced chilies and lime wedges on the side.

Cách Nấu Bánh Canh Bột Xắt Thịt Bằm (How to Cook Minced Meat Bánh Canh Bột Xắt)

To make bánh canh bột xắt with minced meat, follow the same steps as the shrimp and pork recipe, but substitute the protein with minced meat. Cook the minced meat with garlic, shallots, and other seasonings before adding it to the bánh canh bột xắt noodles.

Bánh Canh Bột Xắt Giò Heo (Pork Leg Bánh Canh Bột Xắt)

This version of bánh canh bột xắt features a rich pork leg broth with thick bánh canh bột xắt noodles. The dish is served with slices of tender pork skin and shredded pork leg meat on top, along with chopped scallions and cilantro.

Bánh Canh Bột Xắt Là Gì (What is Bánh Canh Bột Xắt)

Bánh canh bột xắt is a Vietnamese dish made from a mixture of rice flour and tapioca starch, kneaded into noodles before being boiled in water. The noodles are then served in a broth made from various ingredients such as pork, shrimp, or chicken and flavoured with fish sauce, garlic, and other herbs.

Quán Bánh Canh Bột Xắt Ở Sài Gòn (Bánh Canh Bột Xắt Shops in Saigon)

Saigon is home to many fantastic bánh canh bột xắt shops, known to locals and visitors alike for their rich and flavoursome broth. Some of the popular spots include Quán Bánh Canh Ghẹ Ông Già, Quán Bánh Canh Nguyễn Cảnh Chân, and Quán Bánh Canh Cảnh Đệm.

FAQs

What is the difference between bánh canh bột xắt and pho?

Bánh canh bột xắt noodles are thicker, softer, and chewier than pho noodles, which are thin, stretchy, and firmer. The broth for bánh canh bột xắt is also thicker and richer than pho broth, which is lighter and clearer.

What is the best protein to use in bánh canh bột xắt?

The traditional protein choices for bánh canh bột xắt are pork, shrimp, and crabmeat, but you can also use other meats such as chicken, beef, or minced meat.

Can I use only rice flour to make bánh canh bột xắt?

It’s best to use a combination of rice flour and tapioca starch to achieve the right texture and chewiness in the noodles. Using only rice flour can result in a dense and hard texture.

How long does it take to make bánh canh bột xắt?

The total cooking time for bánh canh bột xắt depends on the recipe and protein used, but it usually takes around 45 minutes to an hour to make from start to finish.