Bánh canh Nam Phổ is a Huế specialty named for Nam Phổ village in Phú Vang. Its hallmark is a bowl of thick, soft, slightly chewy rice-and-tapioca noodles in a glossy broth with shrimp and crab. Local versions vary: the noodles may be extruded or cut, and toppings can include pork paste, quail eggs or crab roe. This home adaptation combines shrimp, crab and pork in small morsels, then finishes the lightly thickened red-orange broth with annatto oil, fermented shrimp paste, fish sauce and fresh herbs.
The recipe makes fresh noodles and cooks them separately from the broth. This keeps the strands distinct and lets each bowl be assembled hot. Use a sturdy potato ricer or piping bag with a 6–8 mm opening; keep the strands thick and rustic rather than making them into fine noodles.
Bring the 1.5 L blanching water to a boil. Add the pork bones and simmer for 5 minutes. Drain, rinse the bones and wash out the pot. Return the bones to the clean pot with 2.5 L fresh water, onion and 6 g salt. Bring just to a simmer, skim, and cook gently for 35 minutes. Add the reserved shrimp shells and heads for the final 10 minutes. Strain and return the clear stock to the pot. Dissolve the fermented shrimp paste in 60 ml cold water and strain it into the stock. In a small pan, warm the 30 ml broth annatto oil with the remaining half of the shallots until softened, then stir into the stock with fish sauce and sugar. Keep at a gentle simmer.
Make the noodles. Whisk rice flour, 180 g tapioca starch and 4 g salt in a heatproof bowl. Carefully pour in 300 ml boiling water, stirring with a sturdy spoon until shaggy. When cool enough to handle, knead for 5–7 minutes until smooth and pliable; add up to 30 ml extra boiling water only if the dough is dry. Cover and rest for 20 minutes. Press or pipe 6–8 mm strands directly into a separate pot of boiling 4 L water. Cook for 2–4 minutes after they rise and turn slightly translucent. Lift into a colander and rinse briefly with hot water. Reserve 250 ml noodle water and discard the rest. Keep noodles warm, separate from the stock.
Mix the chopped raw shrimp, crab, ground pork, pork paste, half the shallots, pepper, 15 ml fish sauce and 15 ml annatto oil. Keep chilled until ready to cook. With clean hands or two spoons, shape small, roughly 3 cm morsels. Bring the broth to a gentle boil and lower in the morsels in batches. Simmer until they float and the ground-pork centres reach 71°C; shrimp should be firm and opaque. Avoid a vigorous boil that can break them apart.
Stir 18 g tapioca starch with 45 ml cold water until smooth. Whisk the slurry gradually into the simmering broth, then add up to 250 ml reserved noodle water as needed for a lightly thickened, spoon-coating consistency. Simmer for 2 minutes to cook the starch. Taste and adjust salt or fish sauce. Keep hot without boiling vigorously.
Divide the warm noodles among six bowls. Ladle over hot broth and distribute the shrimp-pork-crab morsels evenly. Finish with scallions, cilantro, rau răm and chili if using. Serve immediately with lime wedges.
Serve each bowl as soon as it is assembled. The herbs and lime brighten the seafood-rich broth; chili is optional. If rau răm is unavailable, use extra cilantro and a little mint, knowing the herbal flavour will differ. For a less involved version, use 900 g fresh thick rice-and-tapioca noodles instead of making them; cook according to the package and keep separate from the soup until serving. Cool leftovers promptly in shallow containers and refrigerate within 2 hours at or below 4°C. Use within 3–4 days and reheat to 74°C. Discard food left at room temperature for more than 2 hours. Store noodles and broth separately when possible; the noodles continue to absorb liquid as they stand.
Noodle dough cracks: knead in boiling water a teaspoon at a time and keep the bowl covered between portions. Dough sticks in the ricer: it may be too wet or the holes too small. Knead in a little rice flour and use a 6–8 mm opening. Noodles are gummy: rinse them briefly with hot water after cooking and avoid leaving them in the boiling pot. Morsels break apart: keep the broth at a gentle simmer, shape the mixture firmly and lower the pieces in with a spoon. Broth is too thick: add hot stock or reserved noodle water a little at a time. Broth tastes too salty: dilute with unsalted hot water or stock; do not add more fish sauce.
What makes Nam Phổ noodles different? They are thicker and softer than ordinary rice vermicelli, with a gentle chew from the rice flour and tapioca starch. Their exact size and method vary by cook. Can I use packaged noodles? Yes. Choose fresh thick rice-and-tapioca bánh canh noodles if available, cook them as directed, rinse briefly and keep separate from the broth until serving. Is the red-orange colour from chili? Not necessarily. This recipe uses annatto oil for colour and aroma. The amount and source of colour vary among local preparations; chili is served as an optional garnish here.
These figures are approximate estimates for six bowls. Salt in fish sauce, fermented shrimp paste and pork paste, plus the amount of broth consumed, can change them substantially.
Contains crustaceans (shrimp, crab and fermented shrimp paste) and fish (fish sauce). Check the pork-paste label for additional allergens and cross-contact. Keep raw shrimp and ground pork chilled at or below 4°C. Use separate utensils for raw ingredients and cooked noodles or herbs; wash hands, equipment and surfaces after handling raw seafood or meat. Cook ground-pork morsels to 71°C in the centre. Shrimp should reach 63°C or be firm, pearly and opaque; simmer crab thoroughly in the soup. Cool leftovers promptly, refrigerate within 2 hours at or below 4°C, use within 3–4 days and reheat to 74°C. Discard food left out for more than 2 hours.
Tré is a central Vietnamese pork specialty associated with Huế and other regional variations. Traditional tré combines thoroughly cooked pork parts with galangal, garlic, roasted rice powder, sesame and seasonings, then undergoes fermentation. Its characteristic appeal is the contrast of crisp, rich pork and a fragrant, gently tangy finish. Exact cuts, wrapping leaves and seasonings vary among makers.
Tôm chua Huế is a bright, tangy fermented shrimp condiment flavored with galangal, garlic, chili and glutinous rice. It is a familiar accompaniment to boiled pork and pickled vegetables in Huế home cooking. Fermentation methods and seasoning vary among makers, and the finished condiment is commonly sold in jars.
Mè xửng is a well-known Huế confection built around the aroma of toasted sesame, the richness of peanuts and the mellow chew of malt syrup. The city has several styles: the thick, chewy squares are especially familiar, while crisp rice-wafer and thin, transparent “mirror” candies are distinct versions.
