Vietnamese Udon-Banh Canh

Banh canh- homemade vietnamese udon


1 bag tapioca starch
1 bag rice flour
Boiling water 

In a large bowl , mix tapioca starch + rice flour + a little bit of salt + 1 little bit  cooking oil
Adding more tapioca flour makes the noodle more chewy , i use the 1: 1 ratio to get the texture  my husband prefers
I use the Martha's Potato Ricer  , bought at Macy's many years ago and with alot of use the stainless steel is still sparkling , money well spent :)

the potato ricer  comes with 3 different sizes of the attachments . 

us

Slowly add boiling water into large bowl to create a soft  dough . I let Adele play with it after it gets cooler 

Adele " it smells good , tastes good mommy "

Place a small dough in the potato ricer and press it downward a boiling pot

The dough was quickly done  within 15 minutes
                            

and Adele eats the fresh noodles right away

$2 bucks for the flour and 30 minutes of cooking , there you have enough noodles to eat for 2 whole days :)

Making Banh Canh with Hands 

 everything is the same as making with the potato ricer but this way is a little bit different that is using a knife to cut the noodle . When a soft dough created , let it rest for 5 minutes and start rolling it flat ,cut into thin long stripes , sprinkle a little bit tapioca flour to separate the noddle and prevent the stickiness

Make a big batch and plastic wrap the leftovers and store in the fridge for up to a week or a few months in the freezer . 

And you can have the fresh noddle straight from your fridge :)