Quick Weeknights · Vietnamese
Banh Canh Tom
A deeply comforting soup featuring chewy tapioca noodles, plump prawns, and a savory broth.
Why This Works
The tapioca starch noodles serve a dual purpose, acting as both the primary starch and a thickening agent for the broth. As they simmer, they release starch into the chicken stock, transforming it into a luxurious, viscous consistency that clings to the prawns and deepens the umami profile of the dish.
The Upgrade
Add a dollop of chili oil and a squeeze of lime just before eating for a bright, spicy contrast.
Chef's Secret
Michelin TechniqueSearing the prawns in annatto oil first infuses the entire soup with a beautiful golden hue and a subtle earthy aroma.
Ingredients
Total time including resting: 45 min
Directions
Heat the annatto oil in a heavy-bottomed pot over medium heat and sauté the shallots until fragrant and slightly translucent.
3 minAdd the tiger prawns to the pot and sear until they turn opaque and pink.
2 minPour in the chicken stock and bring to a rolling boil over high heat.
5 minStir in the fish sauce and add the tapioca starch noodles to the boiling stock.
1 minReduce heat to low and simmer until the noodles become translucent and develop a chewy, cooked-through consistency.
10 minRemove from heat, garnish with scallions, cilantro, and cracked black pepper, and serve immediately.
1 minWine Pairing
Albariño
White Wine
The BottleDo Ferreiro Albariño
Albariño's bright, citrus-forward profile and saline finish are classic companions for prawn-based dishes. It enhances the sweetness of the shellfish while slicing through the comforting, starchy weight of the tapioca noodles.
Nutrition per Serving
380
calories
28g
protein
55g
carbs
4g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
My new go-to. Even my picky kids cleaned their plates.
Good, but mine came out slightly overdone — I'd shave a few minutes off.