Gluten-Free Vietnamese Tapioca Dumpling Soup (Bánh Canh)

Ingredients

• 1 lb Tapioca starch noodles (Banh Canh noodles)
• 0.5 lb Pork belly, thinly sliced
• 0.5 lb Shrimp, peeled and deveined
• 8 cups Chicken broth
• 2 tbsp Fish sauce
• 1 tsp Sugar
• 0.25 cup Green onions, chopped
• 0.25 cup Cilantro, chopped
• 0.25 tsp Black pepper
• 0.25 cup Fried shallots

Instructions

1. 1Place the 1 lb tapioca starch noodles in a large pot and cover with boiling water. Cook for 5-7 minutes, or until tender but still slightly firm to the bite. Drain the noodles well and set them aside.
2. 2In a large heavy-bottomed pot, bring the 8 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes.
3. 3Carefully add the 0.5 lb thinly sliced pork belly to the boiling broth. Cook for 5-8 minutes, or until the pork is no longer pink and is cooked through. The internal temperature should reach 160°F (71°C).
4. 4Add the 0.5 lb shrimp to the pot with the pork. Cook for another 2-3 minutes, or until the shrimp turn pink and opaque and are cooked through. Do not overcook the shrimp.
5. 5Stir in the 2 tbsp fish sauce and 1 tsp sugar into the broth. Let it simmer for 1 minute to combine the flavors.
6. 6Gently add the cooked 1 lb tapioca starch noodles to the pot with the broth, pork, and shrimp. Stir carefully to distribute them evenly and allow them to heat through for about 1-2 minutes.
7. 7Ladle the hot soup into individual serving bowls, ensuring each bowl gets a portion of noodles, pork, and shrimp. Garnish each bowl with 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1/4 tsp black pepper, and 1/4 cup fried shallots.
8. 8Serve the Gluten-Free Vietnamese Tapioca Dumpling Soup immediately while it is hot.

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