How to Make “Bánh Canh Bột Gạo Lức Tôm Cua” Vietnamese Shrimp and Crab Udon Noodle Soup (Brown Rice)

Bánh Canh Bột Gạo Lức Tôm Cua ~ Shrimp & Crab Brown Rice Udon Soup

Before going to the detail, probably many people don’t know what is udon, so I enclosed a link which has hundreds of images relates to udon. Here is the link – Images of the udon – www.images.search.yahoo.com/search/images?_adv_prop=image&fr=yfp-t-701&va=udon. If you don’t know what the brown rice is, here I have a link for you – http://en.wikipedia.org/wiki/Brown_rice. Also, I have a link information about udon – http://en.wikipedia.org/wiki/Udon.

What do you need to make this kind of udon? Here are what you need to have in order to make Vietnamese brown rice udon.

Ingredients:

brown rice flour, tapioca flour
shrimp or dried shrimp, crab meat, ground pork, pork bone
onion
Seasoning: pepper, salt, sesame oil, fish sauce, sugar, cashew nut oil

Directions:

First of all, combine brown rice flour and tapioca flour together, add hot water; mix them thoroughly until you feel it’s soft & texture. It does not take too long to reach that point, probably 3 minutes. Then, using a baking roll to roll the flour like doing pizza until it spread out like a board. Now you can use a knife to cut it into little thinned pieces.

Step 2: Tear shrimp or dried shrimp and crab meat into thin pieces. Mix them together and add seasoning.

While doing step 1 and 2, boil pork broth which has been cooked from pork bone. After done step 2, add all stuffs you did in step 2 in. Cook it. When you see the soup boils again, add udon which you have done in step 1. When the udon float to the top, that means it is ready to eat.

It’s done. Now you have a bowl of hot udon soup. It’s very good for the winter season; it makes you feel warmer… and less chance to catch seasoned flu.

P.S.: