How To Cook Banh Canh Udon Noodles

If you have the packages of precooked banh canh boil water and place banh canh noodles in for about 2 minutes and drain.

How to cook banh canh udon noodles. These banh canh noodles are made by pressing the dough through a potato ricer or spaetzle with large holes and dropping them directly into boiling water. Add another cup of cold water and bring the noodles to a full boil. Make final seasoning adjustments to the broth.

To assemble add a handful of banh canh noodles into a bowl. Add the raw noodles into the boiling water. If the noodles are sticking together add 1 2 teaspoon vegetable or sesame seed oil and toss the noodles lightly together.

Noodles can be stored in the fridge for a few days or in the freezer for a long time. Cook the banh canh noodles per packaged instructions. Coat your work surface and rolling pin with rice flour when working with the dough to keep it from sticking.

Top with some chopped scallions and cilantro. In a metal bowl or a smaller pot that fits into the above pot mix the rice flour with water salt and oil. Stir the noodles and let the water come back to a full boil.

Add the salt and stir until it dissolves. Add the vegetable oil and continue mixing on low. Boil about 2 cups of water in a 4 quart pot.

To cook noodles from scratch fill a large pot with at least eight cups of water and bring to a boil. When making bánh canh soup bring a pot of water to a boil. Directions on how to make banh canh noodles in a large mixing bowl mix the rice flour tapioca starch and salt with 1 cup boiling hot water at a low speed.