Bánh canh giò heo (Vietnamese udon hamhock soup) with homemade hand-cut bánh canh noodles by Katie T. LA3 lbs pork bones
2 lbs pork shoulder
4-5 ham hocks
1 salted turnip/radish (rinsed and excess water squeezed out)
1 large onion, halved
1 large daikon radish, divided
4 large carrots, divided (optional)
Chicken broth
Black pepper
Salt
Fish sauce
Garnishments:
Scallion
Cilantro
Lime
Bean sprouts
Chives
Noodles: store bought or homemade (see below for homemade recipe)
Rub hocks with salt, rinse, and parboil for 5 minutes
Place all meats and bones in IP
add 1/2 a daikon radish and 2 whole carrots
Add onions and salted turnip
1/2 tsp salt
Black pepper
Fill to the max with chicken broth
High pressure cook for 25 minutes with natural release for 20, then quick release the rest
Remove everything and set to saute mode
Set meats and bones aside to cool, then slice pork shoulder when cooled
Cover meat and hocks until ready to serve
Add more chicken broth to fill up pot 80% (appx another 3-4 c)
Peel and thinly slice other half of daikon radish and remaining carrots
Add to pot when boiling
Add noodles and allow to boil about 10 minutes or until carrots and radish are firm but not longer hard
Taste and adjust seasoning with fish sauce and chicken bouillon
Garnish with toppings and serve with a side of spicy fish sauce for dipping
Fresh Banh canh noodles
2 c tapioca starch
1.5 c rice flour
1/2 tsp salt
1 1/4 c plus 2 TBSP boiling water
Mix well, form ball, Wrap and let rest 10 minutes
roll flat and cut, then coat with flour and place in boiling water to cook slightly (to remove excess flour). Then add to broth
OR form balls and press with potato ricer straight into broth